More Kulambu (Buttermilk curry) and taro fry

This is my post for Day6 BM#7 "Combo Meals"..though this is a simple recipe yet comforting combo "More kulambu and seppankizhangu roast"
Hope u guys enjoy this...

More Kulambu

Ingredients:

Vegetable of your choice-Ashgourd, ladys finger, plaintain stem,taro goes well for this curry.
Fenugreek-1tsp
Curd-1cup(Beat once in a mixer)
small onion-3no(chopped fine)
Seasoning:
Mustard-1tsp
Red chillies-2no
Curry leaves-few
Coconut Oil-2tsp
Jeera-1tsp

To grind to a paste:
Raw rice-1tsp
Channa dal-2tsp
Coconut-3-4 pieces
Green chillies-3no
Jeera-1/2tsp
Ginger-2inch piece
Garlic-1pod
Coriander seeds-1 1/2 tsp

Method:
1.Grind the ingredients under to be ground to a paste after soaking in little water for 30 minutes.
2.Pressure cook the ashgourd if using with fenugreek because this keeps the curry from not getting spoilt easily.
3.Heat oil and add the small onions and fry well add the ground paste and saute till raw smell disappears and this thickens because of the dhal and rice in it and then add the cooked vegetables and bring to a boil till everything is blended add salt .
4.Then add the beaten curd and DONT ALLOW to BOIL because it'l curdle..
5.Just take off stove when bubles are formed on the surface and season the curry with the ingredients given under seasoning..
6.Serve with hot rice ..
7.I served it with spicy taro roast.



Taro(Seppankizhangu) roast

Ingredients:

Taro-1/4 kg
Chilli powder-2tsp
Salt to taste
Cornflour-1tsp
Ginger garlic paste-1tsp
Tamarind extract-3tsp(some taro cause allergy so adding tamarind helps!)
Turmeric-1/2tsp
Oil-4tsp
Curry leaves-few
Mustard-1/2tsp
Jeera-1/4tsp
Mutton masala-less than 1/4tsp

Method:
1.Soak and wash taro until all the dirt is removed.
2.Steam cook the taro for 1whistle exactly because it'l get overcooked beyond this and become mushy.Open the cooker and allow it to cool,Peel the skin and wash in cold water and drain on a colander.
3.Cut the taro into round pieces or small cubes.
4.Mix salt,chillipowder,mutton masala,curryleaves,turmeric,tamarind,gingergarlic paste,cornflour and set aside for 10minutes.
5.Heat a kadai with oil,splutter mustard and add the marinated taro and stir till the oil is coated on the pieces and keep on low flame and stir frequently until it's roasted well,
6.The outer part is crisp and the inner part is soft..
7.Serve hot as accompaniment with rice .

Group 2  23-29th June

Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, Kamalika

Crunchy snacks for Kids: Nirmala, Srivalli, Kamalika

Regional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika