How to Make Ladies Finger Moor Kuzambu - Video Recipe

How to Make Ladies Finger Moor Kuzambu - Video Recipe

jaleela''s cookery video

INGREDIENTS:
Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml
In 1 tsp oil roast and grind
Cumin seeds – 1 tspn
Green chilly –2 nos
Grated coconut – 1 tbsp
Channa dhall – (kadalai paruppu) – 1 tsp
Rice – 1 tspn
Methi seeds – 5 nos
For tempering:
Oil – 1 tspn
Cumin seeds – 1 tspn
Mustard seeds – 1 tspn
Garlic – 2 nos (chopped)
Curry leaves – few nos
Asofoetida - little
Method:
Soak the rice and channa dhall for 20 mins., wash and cut ladies finger into one inch sizes and fry it in a oil and keep aside
Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.         
With that paste add one glass of water and boil it in low flame for 5 mins.
Add laban (moor) and curd mix and fried ladies fingers.
Finally temper the above said ingredients and add to kuzhambu.
Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

 NOTE:
If you use curd add 2 cups of water and make the butter milk.

Moor kuzambu
#summerrecipe
ladies ginger moor kuzambu/Bindy moor kuzambu/Side dish for plain rice

Moor kuzambu
#summerrecipe,Sidedish,summer treat,How to prepare Moor kuzambu?

Kerala Special Vegetable Sambar

Kerala Special Vegetable Sambar

 

 

 

 Most Keralites are celebrating ONAM Festival.  They prepare Onam sadhya which is a Kerala Special Thali and has as many as 29 items in one Thali. Out of these items Mixed vegetable Sambaris one such dish.Main Side dish for Onam Thali.  I wish to give a treat to my viewers by providing this simple and quick to make recipe - Kerala Special Mixed veggie Sambar.

 

 

 

Serves: 6 persons

Preparation Time: 20 minutes

Cooking Time: 30 minutes

 

 

 

Ingredients

For Dhal

Thur dhal – 200 gram

Turmeric pwd – ¼ tspn

Methi seeds – ¼ tpsn

 

 Vegetables

(Yam,pumkin,beans,carrot,tinda,brinjal,raw manga,big cucumber,drumstick, green banana,bitter gourd – ½ kg)

Red chilli pwd – ½ tspn

Coriander pwd – ½ tspn

Small onion – 10nos

Big onion – 1

Green chilli – 2 nos

Tomato – 2 nos

Kudampuli – 3 nos

 

For tempering

Oil KL nirmal coconut oil (or) sunflower oil – 4 tspn

Ghee – 2 tspn

Whole red chilli – 3 nos

Mustard seeds – 1 tspn

Cumin seeds – 1 tspn

Garlic – 4 pods

Curry leaves – few

Eastern Sambar pwd – 2 tspn

 

Method

Wash dhal and add water , turmeric pwd, methi seeds and  cook the dhal in a pressure cooker until soft, mash it and keep it aside.

Wash kudampuli and soak it in a hot water.

Heat the cooker add 1 tspn oil temper with mustard seeds, curry leaves.

 

Add onion, tomato and green chilli sauté  for 5 mins.

Add all the veggie mix well and add red chilli pwd, coriander pwd turmeric pwd, salt and  stir it well add 1 glass of water and  close the cooker lid , leave it for  2 whistles and remove from the heat.

In a wide vessel temper with 3tspn oil + ghee,mustard seeds , whole red chilli , curry leaves , garlic, asofeotida fry for  2 to 3 min.

Add onion, sambar pwd sauté well and add mashed dhal, add required amt of water and  cook for 5 min.

Now add the cooked veggies, soaked kudampuli and cook for 10 min.

 

 

 Note: Keralites are using kudmpuli for puli kuzmpu/katta salana, I always use bitter gourd in the sambar, if we cook bitter gourd with sambar we couldn’t find the bitter taste.If you don’t have eastern sambar pwd , use any other brand.

Tag: Kerala Special Sambar, Mixed veg Sambar, Onam Special Sambar.Healthy veggie Sambar,Sambhar, Kerala Sambar

Cauliflower Peas kurma

Youtube link

https://youtu.be/4KtluZ3CzOw

Cauliflower peas kurma

Cauli flower – ¼ kg

Frozen Peas – 100 gram

Chopped Oninon – 2 nos

Chopped Tomato – 1 nos

Red chili pwd– 1 tspn

Turmeric pwd – ¼ tspn

Ginger garlic paste -1 tspn

Coriander leaves –few

Oil – 3 tspn

Bay leaf – 1 no

Cinnamon – 1 “ size

Clove – 2 nos

Cardamom – 2 nos

Grated coconut – 3 tbspn

Method

Cauliflower peas kurma is very good side dish for idiyappam, chappathi, rotti

Soak cauliflower in a hot  water with little salt and drain it.

In a wok add oil and temper with bay leaf, cinnamon, clove and add chopped onion and sauté well, after onion turns brown in colour add gg paste and sauté till  raw smell goes off. 

Add all the masalas  red chilli pwd, turmeric pwd , salt

Tomato till it  become soft, add  coriander  leaves and mint and   sauté well.

Add cauliflower and peas stir, fold well with masalas and sprinkle some water close the lid and cook 5 minutes

Add one cup of water and close the lid,  cook well

Add ground coconut and cook for  5 minutes .

Remove from the heat and serve it with idiyappam or chappathi.

Paneer veg Green Cury

This curry is very healthy for all, especially for the children and for the pregnant women.

 If you are on a diet,  you can avoid the panneer and cook this curry with the  vegetables alone.    

Curry leaves and mint leaves have many medicinal values.  Since, we grind them to a paste and cook the vegetables in it,  none of the medicinal benefits is lost. 

Paneer Veg Green Curry

Serves : 8 persons

Preparation time: 20 minutes

cooking time : 20 minutes

Ingredients

For grinding ( To roast and to grind)

Mint leaves – 1 bunch

Coriander leaves – 1 bunch

Curry leaves -1/4 bunch

Green Chilli – 4 

Onion – 3 

Tomato – 4 

Ginger –  3 inches

Garlic – 5 

Oil – 1 tbspn

Salt – to taste

Carrot,peas,beans-  100 grams each

 Amul Paneer  Cubes - 100 grams

For Tempering: 

Oil + butter – 1 tbspn

Cumin – 2 tspn

Method:

Wash and  chop the Carrots and beans and peas.

 Add salt, turmeric powder and cook in a pressure cooker or microwave. Keep it aside.

Heat a large pan. Add oil and   Onion,ginger, garlic, tomato, green chilli and cook for  5 minutes.

Add all the greens (coriander, mint, curry leaves) and cook for 5 minutes. Let it cool.

Grind the mixer in a blender (mixer) to a fine paste.

In separate pan, heat the oil +butter and add cumin seeds fry for ½ a minute.

Add the ground paste and cooked vegetables.  

 Add the paneer cubes directly.

(if you want fry the paneer in oil or butter)

Let it boil for 5 minutes.

Serve it with chappathi ,veg fried riceor dosai

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MOOR KUZHAMBU

INGREDIENTS:

Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml

In 1 tsp oil roast and grind 

Cumin seeds – 1 tspn

Green chilly –2 nos

Grated coconut – 1 tbsp

Channa dhall – (kadalai paruppu) – 1 tsp

Rice – 1 tspn

Methi seeds – 5 nos

For tempering:

Oil – 1 tspn

Cumin seeds – 1 tspn

Mustard seeds – 1 tspn

Garlic – 2 nos (chopped)

Curry leaves – few nos

Asofoetida - little

Method:

Soak the rice and channa dhall for 20 mins.

Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.          

With that paste add one glass of water and boil it in low flame for 5 mins.

Add laban (moor) in to it.

Finally temper the above said ingredients and add to kuzhambu.

Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

 NOTE:

If you use curd add 2 cups of water and make the butter milk.