Tag: tamilnadu recipe

Ganike Soppu Kootu:

September 23, 2018

Monsoon Is the time, when my garden is filled with greens and I make use of all the goodness that mother nature is offering to us.  Ganike soppu is a widely known herb by many regional names like Ganike or Kakke soppu in Kannada, Manathakkali keerai in Tamil. Botanical name is Solanum Nigrum which is originated in South Africa and commonly known as Black nightshade.

It is a medicinal herb and very good for stomach ailments, is what I have heard from my elders. Usually green leaves are used to make Tambli and it is believed that, it is a remedy for menstrual cramps as well as stomach related discomforts.

This time I got a bumper harvest from wildly grown plants and tried to make kootu but without adding coconut. It is a sort of dhal cum sambar. We liked it and thought of sharing it with my readers as well.

Kootu recipe, what I have followed is from Jayanthi Senguttuvan aunty and posted on our Foodie group by Senguttuvan uncle. Made some changes according to our requirement and enjoyed it thoroughly with hot rice as well as dosas.

Ingredients:

Toor dal and Moong dal – ½ + ½ cup each

Turmeric – ½ tea spoon

Hing – ¼ tea spoon

Sambar powder – 1 to 2 tea spoons

Salt

Seasoning:

Oil – 1 table spoon

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Gram dal – 1 tea spoon

Curry leaves – 1 string

Onion -1 medium

Ganike soppu/ greens – As required

Method:

-Take one cooker, wash dals, put required amount of water, turmeric, hing and cook.

-Wash greens. Chop greens as well as onion.

-Prepare seasoning, heat oil, splutter mustard, fry urad dal, chana dal and add curry leaves, chopped onions and fry for a while.

-Add chopped greens and fry until it wilts.

-Add sambar powder, salt and adjust the consistency by adding water.

– Add cooked, mashed dal, check for the salt and masala, adjust it.

-Boil nicely and serve with rice, roti or Dosa or as you wish to have.

 

 

 

 

 

Onion Garlic Kulambu / Poondu – Vengaya Kulambu:

November 8, 2017

As I said in earlier post of Tamilnadu style Idli, Kulambu is a very good side dish for idli, if you like sweet and sour kind of taste. We all enjoyed this flavourful curry with idli and I had promised to post this recipe in my earlier post. Basically, it is a simple curry with tamarind base, which has shallots and garlic as the main veggies in it. Once again, all thanks to Senguttuvan Subburathina and his wife, Jayanthi Senguttuvan for this amazing recipe. I have made some changes to suit our requirement.

pic main

Ingredient:

Peeled garlic – 20

Shallots /sambar onions – 20

Tamarind – small lemon size.

Salt

Jaggery – as needed.

Red chilli powder – 1 tea spoon

Sambar powder – 1 tea spoon

Hing – pea size

Turmeric – ½ tea spoon

Coconut – ¼ cup

Rice flour – 1 tea spoon

Seasoning: Gingelly oil – 1 tea spoon, refined oil – 1 tea spoon, fenugreek seeds – ½ tea spoon, mustard – 1 tea spoon, curry leaves – 1 spring.

Method:

-Remove outer skin of shallots and garlic. If shallots are big, make couple of pieces.

-Soak tamarind in one cup of water.

-Take a vessel, do seasoning by pouring both the oils, when it is hot, add fenugreek, when it is light brown, add mustard. When it crackles, add curry leaves.

Ribbet collage 1

-Add garlic and shallots and fry for a while. Meanwhile add turmeric, hing and toss for a while.

-Add tamarind water, red chilli powder, sambar powder, salt, jaggery and cook onions and garlic.

-Grind coconut and rice flour into smooth paste and add the paste to cooked onion.

Ribbet collage 2

-Adjust the consistency by adding some water, check the seasoning like salt, sweet and hot. If needed add and adjust the taste.

– Boil this for 5 minutes, so that rice flour and coconut paste also cooks and becomes little thick.

-When it is ready, enjoy with hot idlies.

Note:

-Original recipe is a little hot, hence I reduced the quantity of chilli and sambar powder.

-Usage of gingelly oil gives the authentic taste. If you are not accustomed to its taste, mix half of any vegetable oil.

-Usage of coconut paste is optional.

-We like little thick texture Kolumbu, so I added rice flour as well. It gives a little creamy texture and is also tasty.