Mizo Dhal #Mizocuisine

For this month's Sshhh.... secretly cooking , we are cooking from Mizoram . I was paired with  Sujata Shukla who blogs at Pepper on Pizza . She gave me onion and tomato as my secret ingredients. Do visit her site for more interesting recipes.....

 I decided to make this mizo dhal . Mizoram cuisine consists of fewer vegetarian options. In this mizo dhal too they will be adding whole boiled eggs. I skipped adding the eggs, the recipe is even called as Dal and eggs . I referred this recipe from here and here.

Requirements:

Moong Dhal - 1/4 cup
Toor Dhal - 1/4 cup
Afar Dal (Urad Dal ) - 1/4 cup
Turmeric powder - 1/4 tsp
Onion - 1
Tomato - 1
Garlic crushed - 2 pods
Green chillies - 2 nos
Mustard oil - 1 tbs
Salt to taste
Hard boiled Egg - 4 ( If adding )

Method: 

Peel and Chop the onion. Puree the de-skinned tomato .

Crush garlic and green chillies.

Wash and soak the three dhal together . Pressure cook with turmeric  and enough water.

Heat the oil in a shallow pan , fry onion and tomato paste.

Add the crushed garlic and green chilli , give a quick stir.

Add the whole hard boiled eggs in the pan if adding and fry till onion turns brown . I didn't add egg.

Add half cup of water  and let it boil for ten minutes.

Add in the cooked dhal and required salt.

Mizo Dhal is ready to serve.

Serve hot with steamed rice. 

Shengdanyachi Amti- Maharastrian Peanut curry

    This Shengdanyachi Amti is a Maharastrian Peanut  curry. This is a fasting curry as there was no onion or garlic. I followed Tarla Dalal's recipe to make this curry. Another version of this curry uses kokum which gives a light brown colour and tanginess to curry.

  This authentic Maharastrian amti was delicious and goes well with plain rice. It was a easy and quick recipe to make if you had the ingredients required.

 For this month's Ssshhh secretly cooking , we are making dish from Maharastra . My partner Priya Suresh of Priya's Versatile Recipes gave me Peanuts and coconut as my secret ingredients.

Requirements : 

  1 cup Peanut 

 One and half  tbs grated coconut 

 Two Green chilli

 one piece of cinnamom 

 One Clove

 Salt to taste

A pinch of Sugar

 To Temper : 

  Two tbs Ghee

   One Dry chilli

  A pinch of Hing 

  One tsp Cumin seeds

 A sprig of curry leaf

Coriander Leaves For garnish

Method : 

 Dry Roast the peanut and let it cool.

Grind the Peanut , green chilli , clove and cinnamon along with half cup of water to a fine paste.

Heat Ghee in a pan , add cumin seeds , hing , dry chilli broken and let them fry.

Add in the curry leaf and ground paste and cook for few minutes. The Paste will turn colour and thicken slightly .

Add one and half cup of water , salt and sugar . Let it boil for ten minutes. 

Take off flame and sprinkle chopped coriander leaves. 

Shengdanyachi Amti is ready to serve.

  

Jhunka - A north Karnataka Sidedish

  For this August 2018 Ssshhhh secretly cooking , the theme was to cook Karnataka dish and I was paired with  Kirti Singhal of. She gave me Besan and the ingredient of my choice as secret ingredient.

Jhunka is a besan based curry similar to Bombay chutney. It is a common dish in North Karnataka and Maharashtra. It is also called as Pitle . In karnataka it is a sidedish for Jowar Roti.

  Addition of green peas , coconut and capsicum is the difference between this dish and Bombay chutney.

Requirements :

  4 tbs Besan flour
  1 Onion
  1 Tomato
 3 Green chilli
 A handful of fresh peas
 2 tbs Fresh Grated coconut
 2 tbs Vegetable oil
 1/2 tsp mustard seeds
 1 tsp chilli powder
 1 tsp cumin seeds
 Salt to taste
 1/2 of a capsicum
 A sprig of curry leaf
 Chopped coriander leaves


Method :

 Peel and chop the onion finely.
 Chop green chillies , capsicum and tomato.
 Heat oil in a kadai , add in mustard seeds and wait till it splutters. Then add cumin seeds , green chilli and curry leaves , give a quick stir.
Now , add the chopped onion and fry till it becomes translucent.
Add in tomato and saute.
Add the green peas , chilli powder and salt , stir well.
Mix the besan flour with half a cup of water without any lumps .
Add this besan mixture to the kadai and add another half cup of water , let it boil on low flame.
Add in the required salt .
When the curry boils , add the grated coconut and chopped capsicum and switch off the flame.
Capsicum is added in the last to avoid it becoming mushy.
Add the chopped coriander and serve with Jowar roti.

Kulambu / curry - Lentil and vegetable based

Dhal( Lentils and Pulses ) 

Bengalgram Vada Curry 

Katharikai Mochaikottai kulambu / Eggplant Field bean curry

Kathari Mochai Karakulambu

Kathari Kondaikadalai Kulambu / Eggplant Chickpea curry

Kondaikadalai Curry 

Field Bean Gravy

Surraikai Thattaipayarru Kulambu / Bottlegourd Black eyed pea curry

Tuvar Palak

Pachaipayarru Kulambu / Green gram Dhal curry

Pasiparrupu kulambu  / Mom's split green gram curry


                        Sambhar


          Arachuvitta Sambhar
       
        Beetroot Sambhar
   
        Bottlegourd Sambhar

       Mangai Murungaikai Sambhar 

      Plantain stem Sambhar

         Sambhar

Vegetable

Brinjal N Channa Gravy

Drumstick Curry / Murungaikai Porucha Kulambu

Ginger Curry / Inji Kulambu

Lady's Finger Curry / Vendaikai Kulambu

Pala kaai kootu kulambu / Pongal kulambu

Pergankai Paal Kulambu 

Pudalangai Paal Kulambu / Snakegourd curry

Thakali Kulambu / Mom's Tomato Gravy

Thakali  Kulambu / Tomato Gravy

Sundaikai vathal Kulambu / Dry Turkey Berry Curry

Katharikai Thakali Thokku

Urulai Poondu Kulambu / Baby Potato Garlic Curry

Vendaikai Thakali Kulambu

KONGUNADU CUISINE / KONGU RECIPES

KONGUNADU CUISINE / KONGU RECIPES

Vegetarian
sweet : 
Kacchayam / sweet fritters

Kulambu / Curry : 

Kathari mochaikottai kulambu
Pachaipayaru kulambu / Greengram dhal curry
Surraikai Thattaipayarru kulambu 
Pacchai puli Rasam / Raw tamarind Rasam

Rice :

Arisumparuppu sadam
Vetrillai pondu sadam 

Non -Vegetarian 

Katharikai moochaikotai kulambu

     This was my mom’s recipe , for everyone their first inspiration to cooking is their mom and I too follow her steps in cooking . she usually cooks brinjal with any beans. Mom’s always feed their kids with nutritious foods. This is simple and easy to make kulambu for rice.

Requirements :

• Brinjal – ½ kg
• Fieldbean – 1 cup
• onions –  1
• Oil – 1 tbs
• Sambar powder – 2 tbs
• Salt as required
• Curry leaves
• Turmeric powder – 1 tsp

To grind :

• Grated coconut – 4 tbs
• Cinnamon – 1 small stick
• Cloves – 2
• Aniseeds – ¼ tsp
• Roasted channa dhal – 1 tbs
• Tamarind – marble size

Method :

• Cook the field beans separately.
• Soak the tamarind in a cup of water and extract the tamarind juice.
• Chop the onion and brinjals.
• Heat oil in a kadai , add the mustard seeds and let it crackle.
• Add the chopped onion and curry leaves , sauté well.

• Add the chopped brinjals and sauté for a minute.

• Add the turmeric powder and sambar powder , sauté till the raw smell leaves.

• Add the tamarind extract and required salt and cook.

• When the brinjal is cooked , add the cooked beans and mix well.

• Now add the ground coconut paste, mix well and cook the kulambu for ten minutes in low fire.

• Kathari moochaikotai kulambu is ready to serve.

• Serve with hot steaming rice along with a spoon of ghee.

Surraikai Thataipayarru kulambu / Bottlegourd Cow peas curry

     Today , i am posting another kongu recipe  which was my all time favorite . As many of our kongu recipes are dhal and pulses based , this a curry made with cow peas. 
     This curry is an authentic kongu dish , frequent in my home. This was one of the signature recipe of my mom and grandmom. This recipe was our family's favorite. 
     I had posted many kongu recipes. Kongu recipes are unique to the kongunadu region of Tamilnadu. check here for more kongu recipes..........
 

    

I love to have this curry with steamed rice and ghee.

 This was actually a tamarind based curry. My mom uses gingelly oil for this curry , which gives a unique flavor to it.

 Requirements :

Bottlegourd – 1 cup ( chopped )

Thattaipayarru / cow peas  - ¾ cup

Tamarind –  size of amla

Sambar powder – 1 tbs

Pearl onions – 10 nos

Curry leaves – 1 sprig

Gingelly Oil – 1 tsp

Mustard seeds – ¼ tsp

Dry red chilli – 1

Asafetida / Hing -  a pinch

Method :

Soak the cow peas for 15 minutes.

Soak the tamarind in a cup of water and extract the tamarind juice.

 My mom makes this curry in a mud pot. She boils the cow pea with required water .

Add in bottlegourd  along with pearl onion.

 When the veggie and pulse are cooked , add in the tamarind juice and the sambar powder and required salt.

 Let the curry boil , till the raw smell leaves.

Heat oil in another pan , add the asafetida and mustard seeds and let it splutter.

Add in the red chilli and curry leave , sauté well.

Add this tempering to the curry and mix well.

Surraikai thataipayarru kulambu is ready to serve.

Thakali Kulambu / Mom’s Tomato Gravy

 Thakali kulambu was my all time favorite. This was one of my favorite recipes which my mom makes. This kulambu goes well with rice. This was tomato curry of kongu region.

 This can also be served with idli and dosa but it tastes better with plain rice.

 This kulambu is simple and easy to make.

Tomato is eaten widely throughout the world .They contain carotene lycopene, one of the most powerful natural antioxidant. Lycopene helps in preventing prostate cancer , improve skin’s ability to protect against harmful UV rays .

  Pearl onions has to be added to this kulambu , which gives a unique taste to this.

Requirements :

Tomato – 5

Pearl onions – 10

Green chilli – 3 – 4

Curry leaves – a sprig

Oil – 1 tsp

Mustard seeds – ¼ tsp

Salt as required

Grated coconut – 2 tbs

Cinnamon – a small stick

Cloves – 1

Aniseeds - ¼  tsp

Method :

Chop the tomato to small pieces.

Chop the pearl onions and green chillies.

Grind coconut , cinnamon , cloves and aniseeds into a fine paste.

Heat oil in a pan, add the mustard seeds and let it crackle.

Add in the onion, green chilles and sauté well .

Add in the chopped tomatoes, curry leaves and sauté for two minutes.

Add a ¼ cup of water and required salt.

Cook  in medium flame.

Now , add in the coconut paste and simmer for five minutes.

Thakali kulambu is ready to serve.

Serve with plain rice.

Mangai Murungaikai Sambar / Mango Drumstick Lentil Curry

 Sambar was the integral part of the southindian cuisine. It is a tangy lentil curry with fresh vegetables. It can be served along with plain rice , idli , dosa or roti , vada , fritters.

  Sambar is nothing but the spicy lentil curry cooked along with any of these are all of these vegetables such as drumstick , potato , eggplant , radish , bottlegourd , pumpkin , chow chow and so on.

  There are many varities of sambar , I too had posted some of the sambar varities  check them out .........

 Drumstick sambar

  Beetrootsambar

  Radishsambar

 Plantain stem sambar

  Bottlegourd sambar

    

This sambar has both drumstick and
mango , especially raw mango.  murungakai is the Tamil name for Drumstick and mangai means mango.

Adding mango to the sambar gives a unique taste and flavor , it will be delicious.

  I like adding mango to sambar a lot , as mango will be tangy reduce the tamarind in this sambar.

Requirements :

Tuvar dhal – 1 cup

Shallots – 6

Onion - 1

Drumstick – 2

Raw Mango pieces – 6

Sambar powder – 1 tbs

Salt as required

Oil – 1 tbs

Turmeric powder – ½ tsp

Garlic – 4 cloves

Curry leaves – a sprig

Asafetida – a pinch

Mustard seeds – ¼ tsp

Tamarind – marble size

Method :

Soak the tamarind in a cup of water. Extract the tamarind juice after few minutes.

Wash and add the dhal to a pressure cooker.

Add in turmeric powder , shallots , garlic along with two cup of water and pressure cook for 3 whistles.

Heat oil in a pan , add the mustard seeds and let it crackle.

Now , add the asafetida and chopped onion, sauté till it turns translucent.

Add in the curry leaves and sambar powder , sauté till raw smell leaves.

Now , add the chopped drumstick pieces and stir once.

Add a cup of water to cook the drumstick. Leftover water from the cooked dhal can be used.

When the drumstick is cooked add the tamarind extract and let it boil.

Add in the required salt and mix well.

When the raw smell of the tamarind is went off add the cooked dhal and mix well.

Add in the mango pieces and let it simmer for ten minutes.

Delicious mango drumstick sambar is ready to serve.

Serve with plain rice along with ghee.

Note :

I usually add the mango pieces at the last as it will not be over cooked.

Any other vegetables can also be added.

Pasiparuppu kulambu / split green gram dhal fry – Mom’s recipe

   This recipe is one of my favorite recipe of my mom’s cooking. My mom too have sweet memories about this kulambu , she always tell  me and my sis anu that she had this kulambu in her hostel mess during her college days in Coimbatore.

  Mom usually tells she can’t able to get the taste what she tasted in the mess. I like my mom’s version. For all of us , our mom’s cooking will be divine. Lets move on to the recipe.

Requirements :

Pasipparuppu ( split moong dhal ) – 1 cup

Shallots – 5 – 6

Green chilly – 3

Tomato – 1

Curry leave – a sprig

Oil – 1 tbs

Mustard seeds – 1 tsp

Salt as required

Turmeric powder – ½ tsp

Method :

 Cook the moong dhal along with shallots , turmeric powder , chilly and tomato with two cup of water.

Add salt and mix well.

Heat oil in a pan , add mustard seeds and curry leave.

Add this tempering to the dhal.

This dhal is best combo with idly , dosa and roti.

Pala kaai kootu kulambu / Pongal Kulambu

 This kulambu is a special recipe made on the pongal day . it is made with many vegetables , especially seven vegetables are used , so also called as Ezhukai kootu . Ezhu means number seven in tamil.

I tried this recipe from a magazine , as we won’t make this kulambu for pongal. It was a delicious with steamed rice.

Any country vegetable can be added to make this kulambu. The vegetable choice may vary according to your taste.

 The vegetables used are raw banana , pumpkin , ashgourd , sweet potato , brinjal , cluster bean , field bean , yam  , colascia and tomato.

 Carrot , beans and potato can be used.

I used pumpkin , cluster beans , field bean , sweet potato , bitter gourd , carrot and beans .

 The process of this kulambu may seem vast , once done you will want to make it frequently.

Requirements :

Pumpkin , cluster bean , field bean

Carrot , beans , sweet potato , Bittergourd  - each  100 g

Tomato – 2

Sambar powder – 2 tsp

Turmeric powder – ½ tsp

Pearl onions - 10

Tamarind  - a lemon size

Oil – 1 tbs

Salt as required

Curry leaves

Roasted groundnuts – 4 tbs

For tempering :

Oil – 1 tbs

Mustard seeds – ½ tsp

Asafotedia – a pinch

Fenugreek – ¼ tsp

To grind :

Coriander seeds – 2 tbs

Gram dhal – 1 tbs

Dry chilly – 4

Urad dhal – 1 tbs

Pepper corns – 4

Cumin- ½ tsp

Grated coconut -1 cup

Method :

Wash and chop all the vegetables into large cubes.

Aoak the tamarind in two cups of water and extract the tamarind juice.

Heat a tbs of oil , roast all the ingredients in the to grind except coconut and grind along with coconut to a fine paste.

In a vessel , add all chopped vegetables along with two cup of water , pearl onion , sambar powder , turmeric powder and salt.

Cook in medium flame till all the vegetables are cooked.

Add the tamarind extract and cook till the raw smell leaves.

Add the grounded paste and mix well.

This will thicken the kulambu.

After ten minutes, the kulambu will be in right consistency take off the kulambu from flame.

Heat another vessel , add a tbsp of oil , add the mustard seeds and let it crackle.

Add the asafetida , fenugreek and curry leaves.

Add this tempering to the kulambu and mix well.

Add the roasted groundnuts to the kulambu and mix well , it gives a crunch .

Add the coriander leaves and serve.

Pala kai kootu kulambu is ready to serve.

Note :

Don’t pressure cook the vegetables.

Chop the vegetables into big pieces , so it will be visible.