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Posts Tagged ‘Urad dall’

Our Grandma ,Lakshmiammal is one great personality known for selflessness, love and  generosity. Even when she was young she had made several sacrifices that no other normal girl would do in her personal life. Many days she used to feed the food she had for her to the  poor begging at her door.

When we moved to Chennai, to a highly compact apartment, she made many new friends. When the young ladies return from their work , they got to  pass by our apartment. So they will stand by to say ‘Hai’ and ‘Bye’. My Grandma knowing how tired they will be and will make/ share her tea with them. Such was her thoughtfullness. She never had a selfish motive or desire. All her life was spent  in the  kitchen making delicious food  and her happiness was in making people happy  through her ‘kaipaagam’. She  is more than Grandma to me and my three brothers for she brought us up  since our primary school.

It is now 10 full years  since she left the world (April, 8, 1998) but  memories of her love has not faded even a bit. To any women who know her , she  was a great inspiration and an ideal women.

 I started this blog to honor her and her unique recipes. At this point of time of remembrance, here is another classical chutney recipe of my grandma.

URAD DALL CHUTNEY

 INGREDIENTS

Urad Dall/ ulutham paruppu- 1/2 cup

Medium onion- 1 no

Medium tomato- 1 no

Red chilli- 3 /4  no

Coconut- 4 long slices

Tamarind- amla size

Salt to taste

URAD DALL CHUTNEY

Heat a skillet , add a tablespoon of oil, roast the dall, keep it aside.

Simlarly roast the chillies. Slice the onion and tomato and fry them till they are cooked well.

Grind all with tamarind , coconut and salt to a grainy/smooth texture.

For those who like crunchy bits, (My mother does  this)  fry another 1/8 cup of urad dall till golden and add to the mix at last . Do the tallipu and add it too. Pulse the mixer for once or twice.

Yummy chutney is ready to be served with Idly or rice as thogaiyal.

URAD DALL CHUTNEY

Neverfading chutney like my Grandma’s love

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Steaming idlis and ‘my’ kari kuzhambhu

I was preserving one of my mom’s best dish  for the new year . Oh ,what a pity, my modem went wrong on the new year day , just 10 days after its warranty period.  Can you imagine? I  spent 9 full days without browsing the blogs .  mmm mm ….. That was good in a way. I could look at my daily routines in a different way.

Coming to the treasured recipe , this kurma (but we call it kuzhambhu) is perfect for Idlis. My brothers call it ‘duplicate kari kuzhambhu’, as it  is much spicy and the taste immitates mutton kurma. (They eat meat.)  For a vegetarian  like  me , it is like a feast to have it with steaming idlis.

Idly:

Though, almost every one of  the Indian bloggers has posted this, I feel it is good to share my  mom’s secret for a ‘malli poo idly’. Yes, my daughter used to describe my mom’s idly this way , meaning it is as soft and white as jasmine flower.

Ingredients:

Idly rice- 4 and 1/2 cups

Urad dall- 1 cup

Fenugreek seeds- 1 tsp

Method:

Wash the rice twice and soak it with fenugreek seeds  for 2-3 hours. 

Wash the dall twice and soak it separartely for half an hour to one hour.

Grind the dall first. Add minimum water and sprinkle ice cold water for better frothing. The right consistency of the batterThe grinder should run for atleast 30 min. Take the dall out and grind the rice next. When the rice is little coarse, add enough salt , unload and mix well with your hands. Make sure the batter has the right consistency  before fermenting. If you pour the batter from your hands, it should run down smoothly and slowly. After a thorough mixing, let it stand for 10- 12 hours. The batter would have risen good if it was in right consistency and  had the right amount of salt.

Mix again well and pour in the idly molds and steam cook for 15 minutes. To check the doneness, just touch the idlis and they should not stick to your hands. Take out  the molds from the stand and let it cool a while. Dip a spoon in water and use it to unmold the idlis. Hot and soft idlis are  ready to be served with chutney, sambhar or kurma.

 

Please note :

* The ratio for rice and urad dall varies with the variety we use.

* Also it is true that if it is an aged dall and rice , it yeilds more batter.

* My mom has the conventional idli steamer, in which she covers the mold plates with a wet white cotton cloth instead of greasing with oil. It is my belief that it is the cloth that  gives the ultra softness to the  idlis.

* You can  store this batter even for a week in the refrigerator, but always bring the batter to the room temperature  before steaming for better results.

* The consistency and salt are the key factors for a  perfect idli. If  the batter is watery,  the idli will not rise on steaming, on the other hand, if it is thick, the idli will be hard. 

* You can store  the cooked idlis in the refrigerator. When  needed, steam it again in the cooker for hot and refreshed idlis. To reheat the idlis in the microwave oven,  simply wet the idlis in running water, place them as a layer on a microwavable  plate and cover with a wet paper towel and heat them for a couple of minutes.

* For a different redo of the idlis,  crumble them and do upma . Find here a lemony version of idli upma .

Idli batter - gracefully risen

Peppery potato kurma:

Ingredients:

Potato- 2 number

Oil – 1/2 cup

Fennel seeds- 1 tsp

To grind:

Chana dall /Gram dall- 1/4 cup 

Medium sized onion-1 number

Medium sized tomato – 1 number

Cumin seeds- 1 tsp

 

Pepper corns- ½ tsp

 

Ginger- 2 inch  piece

 

Red chilli powder- 2 tsp

 

Coriander powder – 1/8 tsp

 

Turmeric powder- few pinches

 

Method:

 

Finely chop the potato. Take the ingredients in the ‘to grind’ list and grind with little water and make as a coarse paste. Stop stirring when all the oil oozes outHeat oil in a non stick skillet, sputter fennel seeds, add the ground paste, keep stirring continuously  till the raw smells fades away. Once the masala is sauted well and oil oozes out, add the chopped potato and stir slightly. Add  enough water and salt according to taste. You can test the spice level at this point.

 

Transfer the contents to a pressure cooker and cook  till you hear the first whistle. The curry thickens very well after cooking . If it is too thick , dilute with water and bring it  to another boil.

 

Idly and peppery potato kurma

Note: If you hesitate to use the liberal amount of oil asked for, the chana dal will stick (even)  to the (non stick) pan  and get burnt , spoiling the whole taste. Also stirring continously is  as  important  as the oil.

Go ahead and try this, I am sure this will be in your favourite list soon.

Updated on  Jan 21st :

Illustrating the cloth lining method

As Gini  wanted to know, I am  adding a picture to illustrate how to line the idli mold with damp  cotton cloth.

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