Tomato Kurma / Veg Side Dish

Tomato Kurma / Veg Side Dish For Chappathi / Instant Curry For Rice:

    Tomato Kurma.. Yes !!! The name itself give a nice introduction, it is a gravy variety used as a side dish for chappathi and even goes well with the steamed rice. One of my friend request for this tomato curry(kurma) recipe so specially for her and obviously for all of my readers I post this recipe today. This is a easy and simple recipe to do , the time consumption is very less and even bachelors can do this curry. If you are going to have this curry with the steamed rice have some pappads .Mmmmmm Yummy dish will make your mouth watery. Ok Now lets see how to make this curry.

Ingredients:

1. Tomato - 3
2. Onion -1 (medium size)
3. Mustard seeds and urad dal - 1 tsp
4. Curry Leaves - few
5. Coriander leaves - for garnish
6. Oil - 2 tsp
7. Salt - as required

For Grinding:

1. Dry chillies - 4-5
2. Poppy seeds(Khus-Khus) - 1 tsp
3. Cumin seeds (jeeragam)- 1 tsp
4. Fennel Seeds(perunjeeragam) - 1 tsp
5. Cinnamon - 1 stick
6. Cardamom - 2 nos
7. Cloves - 2 nos
8. Coriander seeds - 1 tsp
9. Pepper corns - 1 tsp
10. Coconut - 1/2 cup (grated)

Method:

• Heat a kadai and add 1 tsp of oil add the coriander seeds, pepper corns, cloves, cardamom, cinnamon stick and dry chillies and fry the ingredients in low flame now add the poppy seeds , cumin seeds, fennel seeds and fry it till the raw smell disappears.
  
  
  
• Switch off the stove allow it to cool and grind it into a fine paste by adding little water.
  
• Grind the grated coconut in the mixer by adding some water and keep it  aside.
• Heat oil in a pan and add mustard and urad dal and allow it to temper.
• Now add the chopped onion  and the curry leaves and saute till translucent .
• Add the chopped tomatoes and cook till it get mashed.
  
• Now add the grinded paste and allow it to boil.
• Add the coconut paste and add required amount of water, Also add the salt for the gravy.
  
  
  
  
• Allow it to boil  and when the raw smell goes off switch off the stove and garnish with coriander leaves.
  
• Now our tomato kurma is ready to serve.

Sodhi/Tirunelveli Sodhi/ Nellai Sodhi /Mapillai Sodhi

Sodhi / Tirunelveli Sodhi:

   Wow Sodhi my favourite recipe. How do i not post this recipe Sodhi kuzhambu as a Tirunelvellian.
I have done this sodhi many times , but wont do this recipe often like sambar, rasam and all. Sodhi is a famous recipe in tirunelvelli,  served at festivals, occasions. This Sodhi is also called as "Maapillai Sodhi" since served for newly married couple in bride's house. My baby (3 yrs old) loves this Sodhi very much and ask for more and more. In this curry i have not added turmeric powder. Let's see how to make this sodhi.

Ingredients:

1. Drumstick - 1
2. Carrot -1
3. Beans - 5-6 nos
4. Potato - 1
5. Yam - 100 gm
6. Small onions - 5-6 nos
7. Mango - small piece(optional)
8. Tomato - 1
9. Green Chillies - 4
10. Cumin seeds - 1 tsp
11. Moong dhal - 1/4 cup
12. Coconut milk - 1 (full coconut)Thick and thin milk(How to take coconut milk)

To Temper

1. Oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Urad dhal -1 tsp
4. Cumin seeds - 1 tsp
5. Dry chillies - 2 nos
6. Curry leaves - few

Method:

• Extract Milk from Coconut.
• Chop the vegetables.
  
  
  
  
• Wash moong dhal and cook it by using our third milk from coconut.
  
  
  
  
• After cooking it add the chopped vegetables, when it comes to the boiling stage add some salt, and tomato cut into cubes.
  
  
  
  
• When it is boiling well add the second milk of coconut and stir well, allow it to boil again.
• Meanwhile grind green chillies and cumin seeds to a fine paste.
   
• Add this paste to the boiling vegetables and mix well.
  
• Check the vegetables have been cooked or not.
• If vegetables have been cooked then add the first milk and switch off the stove. This curry would be little watery so don't add more moong dhal other than the mentioned quantity.
  
  
  
  
  
  
  
• For tempering heat a pan and add oil in it.
• Add mustard seeds and urad dhal, cumin seeds when it splutters add dry chillies  and curry leaves and pour this to the curry.
• Now our sodhi is ready to taste.
  
• This can be served with rice, idiappam etc.

Vathal Kuzhambu / Vathal Kulambu / Sundaikkai Vathal Kulambu / Tirunelveli style Vathal Kulambu

Vathal Kulambu / Sundaikkai Vathal Kulambu / Tirunelveli style Vathal Kulambu:

Vathal Kulambu is my favourite curry. Sundakkai vathal kulambu is a mouth watering one, eventhough the sundakkai have bitter taste  i love this recipe. Now lets see how to make the vathal kulambu using sundakkai.

Ingredients:

1. Sundaikkai - 2 tsbp
2. kadalai paruppu - 1 tbsp
3. Black seasame seeds - 1 tbsp
4. Grated coconut - 1 cup
5. Shallots/ small onions - 1 cup
6. Ghee - 1 tsp
7. Dry chillies - 4- 5 nos
8. Mustard seeds - 1 tsp
9. Urad dhal -1 tsp
10. Tomato - 2
11. Onion - 1 (finely chopped)
12. Sambar powder - 1 tsp
13. Chilli powder -1 tsp
14. Coriander powder - 1tsp
15. Cumin powder - 1 tsp
16. Tamarind - 1 small gooseberry size
17. Jaggery - 1/8 cup ( 2 - 3 tsp )
18. Gingelly oil - 2 tbsp

Method:

• I use clay pot for making this curry.
• Heat a cooking clay pot and add 1 tsp of ghee.
  
• Add the dry sundakkai and fry it in low flame and take the fried sundakkai out from the pot.
  
  
  
  
  
  
  
• In the remaining ghee in the pot add bengal gram and fry it , remove from the pot after frying.
   
  
• Add Seasame seeds in the pot and fry till it splutters and take out from the pot.
  
• Add Grated coconut and fry till it comes to brown color and transfer it to a plate.
  
  
  
  
• Add the small onions and fry it till it cooks.
  
• Let the fried ingredients to cool.
  
• Take 1 tbsp of fried sundakkai and keep it aside since we put this in the curry.
• In the mixer add the remaining sundakkai, fried bengal gram, seasame seeds, coconut, onions and grind it to a fine paste by adding water.
  
• Grind the tomatoes and keep it aside.
  
• Soak tamarind and take extract and keep it aside.
• Heat the same cooking clay pot and add gingelly oil to it.
  
• Allow mustard seeds and urad dhal to temper.
• Add the chopped onions, dry chillies and curry leaves in it.
  
  
  
  
• Add  the fine paste ,
  
  
  
  
  the tomato puree and add required amount of water and allow it to boil.
• Add the tamarind extract and again allow it to boil.
• Heat a kadai and add sambar powder and saute for a second in low flame and add it to the gravy, like wise do for the rest of the powder(cumin powder, coriander powder, chilli powder).
  
  
  
  
  
  
  
  
  
  
• While boiling add the fried sundakkai to the boiling curry which we kept aside for the curry.
  
• Add jaggery and put it simmer and wait till the oil floats.
  
  
  
  
• Now our sundakkai vathal kulambu is ready to serve.
  

Paruppu Urundai Kulambu / Lentil Dumplings Curry

Paruppu Urundai Kulambu :

Paruppu urundai kulambu is a recipe which seems to be lengthy process but it is very easy to make. This curry is a traditional tamil nadu dish. This is also called as Lentil Dumplings curry. This curry can be made in different variety. Here now let us see one of the method which i do.

Ingredients:

For lentil balls:

Bengal gram (kadalai paruppu) - 1 cup
Onions - 2 chopped
Green chillies - 2 (chopped)
Coriander leaves  and curry leaves - as needed
Salt - as needed

For curry:

oil - 2 tbsp
Mustard seeds - 1 tsp
urad dhal -1 tsp
cloves - 2 nos
Cardamom - 2 nos
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 1 (finely chopped)
Tomato - 1
Green Chillies - 2
Ginger Garlic - 1 tbsp (roughly crushed using hand pestle)
Red Chilli powder - 2 tsp
Turmeric powder- 1tsp
Coriander powder - 2 tsp
Coconut - 1 cup (grated)
Coriander leaves.

Method:

• Soak Bengal gram for 2 hrs.
  
• Put the soaked Bengal gram in the mixer and grind it coarsely(don't add even a drop of water).
  
• Add onions, curry leaves, coriander leaves , green chillies and salt and mix well.
  
• Make balls of medium size using the mixture.
• Steam cook the balls by placing the balls in the idli cooker .
  
  
  
   
  
• Mean while grind the coconut to make a fine paste , grind tomato for puree , crush ginger garlic in hand pestle and keep it aside.
  
• Heat a pan and pour 2 tsp of oil and allow mustard seeds , urad dhal, cloves, cardamom, cumin seeds, fennel seeds and allow them to temper.
  
• Add the crushed ginger garlic and  chopped onions and saute till translucent.
  
• Add the tomato puree and cook well till the raw smell disappears.
  
• Add the red chilli powder, turmeric powder, coriander powder and mix well.
  
• Now add the fine paste of grinded coconut and allow it to boil .
   
  
• When it boils  add the green chillies  and salt for the curry ,make the stove in simmer and add the cooked balls one by one.
  
  
  
  
• Allow it to boil in low flame itself.
• Switch off the stove and garnish with coriander leaves and curry leaves.