Mutton kuzhambu

Hi friends,
Hope everyone is doing good.It has been a delay in posting the recipes.I couldn't get time these days,my Lo'is too mischievous :)`.She comes drags my laptop all the time,so not able to sit in front of it.I like to share the authentic recipe of mutton kuzhambu.




Ingredients

1.Mutton-1 lb
2.Pearl onions-a handful
3.Ginger/garlic paste-2 tbs
4.Coriander powder-3 tbs
5.Chilli powder-2 tbs
6.Coconut paste-3 tbs
7.Fennel seeds-1 tbs
8.Anise-1
9.Bay leaf-1
10.Turmeric powder-a pinch
11.Tomato-1


Method

Wash mutton cleanly and marinate it with turmeric powder for 10 min.With this mutton add salt and pressure cook it for 7 whistle.Now in kadai add oil,when hot add fennel seeds,bay leaf,anise.When it splutters add onions fry for a while,the add tomato.Now add this gravy to the cooked mutton.Then add all the dry spices.Finally add coconut paste.Let it boil for 5 min.This can be served with white rice and idly:)

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Rajma masala

Usually I prepare different masalas for my fav pulka as side dish. One of the best hot pair of pulka is Rajma masala. The masala made my hubby's friends to put a situation to ask for the receipe when they had dinner at my home. Do you ever like Rajma masala -- of course - here you go.




Ingredients

1.Rajma-1 cup
2.Onion-1
3.Tomato-1
4.Chilli powder-2 tsb
4.Coriander powder-2 tsb
5.Cummin powder-1 tsb
6.Coriander
7.GG paste


Recipe

Soak rajma bean overnight and pressure cook it for 2 whistle and keep it aside.
In a kadai add oil, when hot add ground onion. Stir onion until it's raw smell get rid of it. Then, add GG(Ginger/Garlic) paste stir for a while then add tomato puree.
Now, add the dry spices. Finally, add cooked rajma. Cook it in sim for 5 mins. Garnish it with coriander leaves!!




I like to contribute this recipe to the event My Legume Love Affair,Seventh Helping hosted by hosted by Srivalli
and hosted by Susan.

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Paruppu urundai kuzhambu

This is one of the famous gravy in south which i prepared on new year.This looks very similar to kofta but it is completely different.I tried many times each and every time the gravy improving a lot in its taste:).This goes well with rice and doesnt need any side dish.This taste very good the next day of its preparation since the balls are in the tamarind gravy same like fish gravy.My mother used to steam the balls before putting it into the gravy but i used to follow my in-laws method where we directly put the balls in the gravy without steaming.We can follow any method but the taste reminds the same.

Ingredients

1.Toor dhal-1 cup
2.Onions-1
3.Fennel seeds-1 tsb
4.Tomato-1
5.Chilli powder- 2 tsb
6.Coriander powder-3 tsb
7.Tamarind paste-1/2 cup
8.Coconut paste-1/4 cup
9.Curry leaves
10.Salt


Method

Soak toor dhal in water for 3 hours then by adding little water grind them coarsely to a thick paste.Now add chopped onions,chilli powder,salt.Mix them well and make them into small uniform ball.Now in a kadai add oil when hot add fennel seeds.When splutters onions and fry till it turns transparent.Now add chopped tomato ,fry for a while.Add tamarind paste ,chilli powder,coriander powder and water to form a gravy.When it boils add these balls bring the steam to simmer .Let it boil for 15 min .Tasty gravy is read to serve:).

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