Bottle gourd is a popular vegetable of the cucurbit family and this vegetable comes in different shapes and available throughout the tropical regions of the world. In Hindi it is known as “lauki” and it is rich in many minerals, vitamins and fiber. This dish is consumed as a side dish along with any rice based meal or with chapatti, Idly etc.
Cooking Time: 30 minutes
1. Bottle gourd : 500 grams (approximate) (Tender one)
2. Green gram dhal : 60 grams ( 1/3 cup)
3. Onion: 1 no
4. G. Chili : 2
5. Tomato : 1
6. Cumin Seed : 1 teaspoon
7. Garlic : 7 cloves
8. Salt: 1 Teaspoon
9. Turmeric powder: 0.5 Teaspoon
10. Curry leaves: 2 Sprigs
11. Oil : 2 tablespoon
12. Water : 250 ml
METHOD: Remove the skin of the tender bottle gourd and dice it along with the soft seeds which are edible. Chop the onion, tomato, garlic, and g.chili finely and keep aside. Wash the g.gram dhal in water and cook it in a pan with 250 ml (1 ¼ cup) water and t.powder for 5 mts till the dhal is half done. Add the bottle gourd pieces and half of the chopped ingredients (onion, g.chili, tomato and garlic) and cook well for another 10 mts. Heat oil in a skillet and add the cumin seeds, curry leaves and then the remaining chopped onion, tomato green chili and garlic. Fry the ingredients well and add the cooked vegetable with dhal and allow it to simmer for a few minutes.
Tips: Half a cup of thick coconut milk can be added to the dish (optional)
More kulambu is a simple curry, easy to make and it is prepared without most of the spices which we normally use in south Indian cooking. This curry is mixed with plain cooked rice and eaten along with other side dishes like potato fry or “pappadam”.
Cooking Time: 45 minutes
- Butter Milk (sour) : 1 cup or 200 ml
- Tur Dhal : 1 Teaspoon
- Raw Rice : 1 Teaspoon
- Cumin seeds : 0.5 Teaspoon
- Coconut Gratings : 1 Tablespoon
- G. Chilli : 2
- Turmeric Powder : 0.25 Teaspoon
- Salt : 0.5 Teaspoon
- Coconut Oil : 1 Teaspoon
- Mustard Seed : 0.25 Teaspoon
- Dry Red Chilli : 1
- Asafoetida: a pinch
- Curry leaves : 1 Sprig
- Ash gourd : 150 grams
Beat the butter milk well and keep. Soak Tur dhal and rice for half an hour and grind to a thick paste with Cumin seeds, g. Chilli and Coconut in a blender and mix with the beaten butter milk. Dice the Ash gourd. Add sufficient water to the ash gourd and cook it well along with salt and turmeric powder for 7 or 8 minutes. When the ash gourd is cooked and the water is absorbed, add the buttermilk etc to it. Let it simmer for 5 minutes over low flame. Remove the vessel from the stove without allowing the curry to boil over. Heat oil in a skillet and add mustard seeds. When they splutter, add the asafoetida, red chilli and curry leaves. Season the curry with this and serve hot.
Tips: Usual favorite vegetables suitable for this curry are Ash gourd, Lady’s finger, yam and eggplant.
Chicken Chettinad was originally popular in the Chettinad region of Tamil Nadu, but now it is a favourite food item in most homes and restaurants of Tamil Nadu.
This dish is prepared using a combination of spices and it has its unique flavor and taste. We can have it for all rice based meals as side dish and it can be consumed along with Chappathi, Parotta etc also.
Cooking Time: 30 mts.
1. Chicken : 500 Grams
2. Shallots : 100 grams
3. Onion: 1
4. Tomato: 2 ( 50 Grams approximate)
5. Ginger Garlic Paste: 1 Teaspoon
6. Curry leaves: 2 sprigs
7. Turmeric Powder: 0.5 Teaspoon
8. Salt: 0.75 Teaspoon
9. Water: 1 Cup
10. Oil: 0.25 Cup
Dry roast the following spices (without Oil) in a vessel :
1. Cinnamon: 1″ piece
2. Cardamom: 1
3. Cloves: 3
4. “Kalpasi” (an Indian Chettinad spice called “phool pathar” in Hindi also called Black stone flowers ) : a few pieces
5. Cumin : 1 Teaspoon
6. Pepper: 0.75 Teaspoon
7. Aniseed: 0.25 Teaspoon
8. Red Chili: 6
9. Coriander Seeds: 1 tablespoon
10. Coconut Gratings: 1 Cup
In a skillet dry fry the spices without oil and grind them in a blender to a smooth powder and keep.
Take a teaspoon of oil in the same vessel and fry the shallots and grind them in the blender and keep the shallots paste aside.
Chop the Onion and tomatoes.
Cut, clean and keep the Chicken pieces.Take a skillet and heat oil in it. Fry the chopped onion first and then add the tomato pieces with ginger and garlic paste.
Then add the chicken pieces along with Turmeric powder, Curry leaves and salt and saute for 5 minutes. You can add water and cook for another 5 minutes over medium flame. Keep the vessel covered.
Now the ground spices can be added along with the ground Shallots paste to the chicken and let it simmer for another 10 minutestill the gravy thickens to the desired consistency.