Peanut Kulambu

Peanuts are rich in nutrients; same time heard it’s allergic too. My grandfather use to cultivate peanut in his farm, its harvested close to our vacation me and my cousins will help to remove the peanut from plants, dry then remove the shell its fun time. As soon as we remove the fresh peanut from plants we use to cook them with shell it use to be very tasty missing those fresh one now. But when thinking those childhood memories really feeling so happy and felt like tasted those delicious peanuts. Last week when we went to Indian store found those fresh raw peanuts bought some, like me my husband and kids are also love this peanuts. Even though it didn’t taste like back home peanuts “Some thing is better than nothing” right.

Coming to today’s recipe Peanut Kulambu, first time I tasted this in my periya amma’s places during my India visit, got the recipe and tried first time for a get together and it was a big hit and vanished very quick.

 

 

Ingredients:

Peanut cooked	½ cup
Onion chopped	½ cup
Tomato chopped	1 small size
Bringal	2 small size
Tamarind	Large gooseberry size
Sambar powder	2 tsp
Curry leaves	few
Mustard seeds	½ tsp
Salt	as per taste
Oil	2 Tbsp
To Grind:
Cinnamon	½ inch
Clove	2
Garlic	3 big pods
Dry red chili	1-2
Cumin seeds	1 tsp
Pepper pods	½ tsp
Split chana dal	1 Tbsp
Poppy seeds	½ tsp
Coriander powder	2 tsp
Coconut	2 Tbsp

 

Directions:

1. In a teaspoon of oil roast all the ingredients (except coconut and coriander powder) in the same order until light brown, finally add coconut and coriander roast for another 2 minutes and turn off and allow to cool.
2. Heat 2 tablespoon of oil, splutter mustard seeds when it pops, add onion and curry leaves.
3. Saute until it turns soft, add chopped tomatoes and cook until mushy, cut the bringal length wise and add.
4. Cook until it turns soft, then add tamarind pulp when it starts to boil add turmeric powder, sambar powder and salt.
5. Allow it to cook for another 4-5 minutes, meantime grind the roasted mixture to smooth paste.
6. Once the raw smell of tamarind leaves add the ground mixture and cooked peanut mix well with enough water and cook until the oil starts to ooze out.
7. Serve this with rice.

 

Note:

• I used fresh raw peanuts, pressure cook with salt for 5-6 whistles then remove the shell and use the peanuts.
• If using dry raw peanuts, soak it in water for about 1-2 days and pressure cook with salt for 4-5 whistles.

Linking to: Gayathri's Announcement page

 

 

 

Thattapayaru Thani Kulambu

Thani kulambu I heard this first time in one of my friends place. It tasted great for idli, dosa, puttu etc. I have noticed all the side dishes she used to prepare will be little bit watery and even she asks me to prepare like that for potlucks. I haven’t asked the reason but when Lakshmi Venkatesh announced Tried and Tasted Chettinad Cuisine, I came across couple of blogs about most of the foods I tasted in my friends place.

One of them is this Thattapayaru Thani Kulambu, source of this recipe is Chettinad Fiesta by Minu she got lot of authentic vegetarian chettinad foods, thanks for sharing those in your blog.

Ingredients:

Cow peas (Thattapayaru)	½ cup
Onion	1 small
Tomato	1 small
Sambar powder	1 Tbsp
Turmeric powder	¼ tsp
Tamarind paste	1 tsp
Chili powder	1 tsp
Garlic pod	1 crushed
Salt	as per taste
To Temper:
Mustard seeds	½ tsp
Urad dal	¼ tsp
Fennel seeds	½ tsp
Asafetida	a pinch
Fenugreek	4-5 grains
Curry leaves	few
Oil	2 tsp

 

Directions:

1. In pressure cooker dry roast cowpeas until nice aroma comes.
2. Wash the dal and add 2-3 cups of water and allow it to soak for ½ hour.
3. Chop onion and tomatoes to small cubes add this to dal with turmeric powder and pressure cook for 3 whistles.
4. Once the pressure is released add tamarind paste, chili powder, sambar powder and salt, cook for another 5 minutes.
5. In this stage check consistence and salt if you need more water you can add hot water.
6. Meanwhile heat oil and splutter the ingredients in the list for tempering and add this to kulambu with crushed garlic.
7. Again cook for another couple of minutes and turn of the stove and serve with rice, idli dosa etc.

Note:

You can do this with Pasipayaru also. If you need more spice add one green chili while pressure cooking the dal.

 

Sharing to:Kitchen Chronicles, Gayathri

 

 

 

 

Mutton Kulambu

Hope this going to be my last post of this year. Going for a vacation, Merry Christmas and Happy New Year to all my friends. Meet you all next year will more recipes.

Mutton is good in protein and by the same time has more cholesterol. I am not a big fan of mutton but after marriage in my place I don’t get mutton often might be this is the reason for my craving. So when ever I get a chance I use to buy 8-10 pounds and store in my freezer. We had this mutton kulambu for lunch 2 weeks before.

Ingredients:

Mutton	½ kg
Onion chopped	¼ cup
Curry leaves	few
Coriander chopped	few
Mustard seeds	1 tsp
Chili powder	2 tsp
Turmeric powder	1 tsp
Mutton masala (Optional)	1 tsp
Salt
Oil

 

 

To Grind:

Onion chopped	1 cup
Garlic pods	4-5
Ginger	1 ½ inch
Cumin seeds	2 tsp
Pepper	1 tsp
Fennel seeds	2 tsp
Poppy seeds	1 tsp
Clove	5-6
Cinnamon	1 inch
Dry red chili	1-2
Coconut shredded	2 Tbsp
Coriander powder	1 ½ Tbsp

 

 

 

Directions:

1. Heat one Tbsp of oil in Pressure cooker splutter mustard seeds and add mutton sauté for a minute add a pinch of turmeric powder and enough salt and water cook for 4-5 whiles or until ¾ cooked.
2. Meanwhile heat another Tbsp of oil add clove, cinnamon, cumin seeds, fennel seeds, pepper, garlic and red chili in order and roast them. Then add onion and fry until it turns golden brown.
3. Now add coriander powder and coconut fry for 2 minutes. Finally add ginger and poppy seeds and turn off the stove. Allow it to cool down completely and grind to fine paste.
4. Once the mutton is cooked release the pressure and add this ground paste and water (if needed). Mix well and add remaining turmeric powder, chili powder, masala powder and enough salt (you have added salt for mutton too).
5. Cook until mutton turns soft (depends on the mutton cooking time may vary).
6. In another pan heat little oil splutter mustard seeds, onion, curry leaves and few cilantro (if you need more spicy add some dry chili here) and sauté for 2 minutes.
7. Add this mixture to kulambu and wait of 2 minutes turn off the stove and serve with rice, idli, dosa and chapatti.

 

 

 

 

Sending this to: http://youtoocancookindianfood.blogspot.co.uk

 

 

 

 

Thatta Payir Kathirikai Kulambu

I Saw this recipe from a blog and tried it came out well. It tastes like fish kulambu. When, I told my mom about this she told another recipe of similar kind. Yet to try that. I love Indian egg plant missing those now days. Whenever I get chance, use to buy lot and store in freezer.

Ingredients:

Eggplant	4
Thatta payir(Cowpeas)	½ Cup
Onion(Chopped)	¼ Cup
Tomato(Chopped)	¼ Cup
Tamarind	small gooseberry size
Garlic pods	4
Sambar powder	½ Tbsp
Coriander powder	½ Tbsp
Turmeric powder	½ tsp
Chili powder	½ tsp
Mustard seeds	½ tsp
Green Chili	1 or 2
Curry leaves
Salt
Oil

 

Directions:

 

1. Soak Tamarind in water make a thick pure. Pressure cook Thatta payir with a pinch of turmeric & few drops of oil.
2. Cut eggplant into four (how you cut for stuffing) sprinkle chilli powder and salt into it.
3. In a pan with a table spoon oil fry those eggplants until it cooks (skin should change light brown) Keep it aside.
4. In same pan add some oil splutter mustard seeds add onion green chili and curry leaves.
5. Once the onion cooks add tomatoes wait until that cooks, now add cooked eggplant give a stir add tamarind pure.
6. When it starts to boil add all powders and crushed garlic. Once the raw smell goes add cooked thatta payir salt.
7. Let it boil for few minutes. Once it’s done serve with rice.

 

Note: When cooking Thatta payir it should not but mushy. Will cook in 5-6 whistle.  

Kollu Kulambu and Kollu Rasam (Horse gram kulambu)

Kollu is good for health, but I won’t cook often. But when ever we get cold I use to cook this for sure, because its good remedy for cold. Even it helps to reduce weight.

Kollu Kulambu:

 

Ingredients:

Kollu paruppu	½ cup
Onion	¼ cup
Tomato pure	½ cup
Green chili	1-2
Curry leaves
Salt
Oil

For Grinding:

Cumin seeds	½ tsp
Pepper	¼ tsp
Garlic pods	4-5
Onion	½ cup
Coriander powder	1 ½ tsp
Turmeric powder	½ tsp

 

 Directions:

1. Heat a teaspoon of oil in a pan and roast the ingredients for grinding in same order, once it cool down grind into fine paste.
2. Pressure cook Kollu drain the water keep it aside, blend kollu into course paste.
3. In the same pan add one tablespoon oil splutter some mustard seeds add green chilies, curry leaves and onion.
4. After the onion turns brown add tomato pure and grind paste allow it to cook until raw smell goes.
5. At this stage add kollu paste, salt enough water and give a boil.
6. Garnish with coriander leaves. Serve with rice with a spoon of ghee.

Kollu Rasam:

 

Ingredients:

Onion	¼ cup
Tomatoes	½ cup
Thick tamarind pulp	½ cup
Garlic pods	2-3
Curry leaves
Mustard seeds	1 tsp
Rasam powder	1 ½ tsp
Asafetida	a pinch

 

 

 

 

 

 

 

 

 

 

 

Directions:

1. Take the kollu water and boil it separately.
2. Heat oil or ghee in another pan splutter mustard seeds, add onion, red chili, curry leaves fry for few minutes.
3. Add tomatoes cook until soft add tamarind water.
4. When it starts to boil add turmeric powder, rasam powder, asafetida, crushed garlic.
5. After the raw smell goes add boiled kollu water and coriander leaves.
6. Serve with rice.