Wednesday, July 27, 2011

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


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

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

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


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

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: RujutaSushma
Cooking from Back Pack: 
AarthiArchanaCLPavaniPJSuma GandlurKalyaniGrishma
Cooking From Cookbook: 
Crunchy snacks for Kids: NirmalaSrivalliKamalika
Regional Special: Jayasree
No Butter Bakes for diet:Gayathri KumarHariniJaneMonika


Aarthi said...

this looks yummy

jayasree said...

That's indeed an ever winning combo. Delicious meal platter.

Nirmala's kitchen said...

Looks yummy!!My favourite koyambu .

harini-jaya said...

good one.

Mom Chef said...

oh ! yummm ! my fav combo too :-)

Suma Gandlur said...

Truly love that platter.

Pavani said...

Yummy, both the dishes look awesome. Such a comforting and homely meal.

Rujuta said...

Lovely..both the dishes look delicious...
Happy Blogging

Cool Lassi(e) said...

Mouthwatering combo! I am loving it!

Srivalli said...

I love arbi roast, so this must be good too..:)