Kugan's Kitchen Part 6

[rose75]

Kugan rava ponggal was that easy to make and very tasty. I made the cake, the taste was very nice with the icing. I was not clever enough to make beautiful icing pattern like you. I just covered the cake with the chocolate icing. Anyway we all enjoyed the cake very much.

Your mint chutney and raitha too looks yummy. Will try them soon. Rose

[crazy]

Tomato rice and Raitha looks yummy
Will try it really soon

[lakme]

Kugan, do you have a recipe for kara kuzhambu using chinna vengayam in the Chettinad style? We had eaten this with Pongal some years ago and I wanted to try it out.
Thanks in advance. all the recipes you've posted look so good!

[kugan98]

P.S Tamby, thanks for your compliments.
try it out Tamby. Kugan98

[kugan98]

Rose, thanks for all your nice words.
Everything needs practice. I too was like you in the beginning.
Try out the other simple recipes.
Thanks, Kugan98

[kugan98]

Dear Crazy, welcome. Hope you will try out the recipes.
My rice is a bit over cooked. Otherwise the taste is nice.
Very simple tomato rice. Thanks, Kugan98

[kugan98]

Dear Lakme, thanks for your post.
You are very lucky, my relative taught me a kara kulambu,
or they even call it poondu kulambu, chinna vengaya kulambu.
So many names. The kulambu was like honey, so tasty.
I will post the recipe for you soon. Thanks, Kugan98

[kugan98]

Selviem, I am posting my version of the rasavanggi, as taught by my relative.
Hope you like it. Thanks, Kugan98.

PUSINI RASAVANGI

Ingredients:

2 cups pusini cut into cubes
50 grms boiled toor dal
1 cup tamarind juice from 2 tsp tamarind paste
¼ tsp tumeric powder

To Roast And Grind To Paste:
1 tbs oil
1 ½ tbs channa dal
1 tbs coriander seeds
5 dried chillies
Little asafoetida powder

2 tbs grated coconut
2 sprigs curry leaves

To Season:
2 tbs oil
1 tsp mustard seeds
1 tsp urad dal
Little asafoetida powder
1 sprig curry leaves
Little coriander leaves chopped
Salt to taste

Method:
Cut the pusini into small cubes. Use little water just to immerse,
the pusini, boil till just cooked. Do not over cook.
Remove and keep aside.

Heat 1 tbs of oil in a wok, add in the channa dal. Fry till lightly brown.
Add in the coriander seeds, dry chillies, asafoetida, fry till nice aroma comes.
Remove from the stove, add in the curry leaves and the grated coconut.
Mix well, cool and grind to a paste.

Heat a wok with the 2 tbs oil, add in the mustard seeds, add in the asafoetida,
and the urad dal, fry well. Add in the cup of tamarind juice. Boil till the
raw smell goes. Add in the salt, mix well.

Add in the tumeric powder, ground masala and let it boil once.
Add in the boiled pusini, and the cooked dal.
Let it come to a nice boil. Taste for salt and remove from stove.
Add in the curry leaves, and garnish with the cut coriander leaves.
Serve with rice or roti.

[kugan98]

Lakme here is the kuzhambu for you. If you add more garlic, it becomes poondu kuzhambu, more shallots, it becomes chinna vengaya kuzhambu. Lastly if you add vatrals, it is vatha kuzhambu. Enjoy. Kugan98


CHETTINAD KARA KUZHAMBU WITH SHALLOTS

Ingredients:

½ cup peeled small shallots
1/3 cup peeled garlic
1 lime sized tamarind
1 tbs red chillie powder
2 tsp sambar powder
¼ tsp pepper powder
¼ tsp tumeric powder
Salt to taste
A generous pinch of jaggery

To Temper:
2 tbs gingelly oil
¾ tsp mustard seeds
1 tsp urad dal
½ tsp funugreek seeds
1 tsp aniseeds seeds
1 sprig curry leaves
A pinch of asafoetida

Method:

Soak the tamarind in 3 cups of water. Squeeze out the juice.
Heat a wok with 2 tbs of gingelly oil.
Add in the ingredients to temper, let them splutter well.
Add in the onions and garlic, saute nicely.

Add in the sambar powder, red chillie powder, and tumeric.
Stir fry well with the onions and garlic.
Add in the tamarind water, and salt. Mix well.
Let the gravy boil nicely for about 3 minutes.

Now reduce the flame and let the gravy simmer, till oil separates.
The gravy would be thick by now, add in the jaggery and pepper powder.
Let it come to a boil and remove.

NOTE: Sorry my garlic pips look huge.

[gulabjamun]

Kugan, your kara kulambu looks so tasty and nice. Never heard of the name rasavanggi. Have to try out the recipe.

Kugan my mom said that in olden days they will cook a kulambu called keerai kulambu. By chance do you know how to do it.?

Please post the recipe if you have, I like to please my mom.
My mom always will praise you, when ever I cook a new dish.

Thanks Kugan.