Creamy Soya Kurma

This is a unique kurma which has made up of creamy cashew paste. It’s a mild and tasty kurma.

Soya has rich in protein. I am sure this should be one of the mouthwatering kurma.

This goes very well with chapattis/roti/idli/dosa…

Ingredients

Soaked Soya Chunks – 2 cup

Sliced Onions – 2 (big)

Chopped Cauliflower – 1 cup (soaked in hot water)

Chopped Tomatoes – 1 cup

Sliced Green Chilli – 2

Chopped Beans – ½ cup

Ginger Garlic Paste – 1 tsp

Chilli Powder – ½ tsp

To Paste

Grated Coconut – ½ cup

Cashew Nuts – 1 cup

To Temper

Fennel Seeds – 1 tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Sesame Oil – 3 tsp

Method

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds.

Then add sliced onions and saute it till it gets brown in color.

Add ginger garlic paste, sliced green chilli, and chopped tomatoes and saute well.

Add soaked soya chunks with required salt and mix well.

Now add chopped cauliflower and beans and mix well.

Then add enough water, chilli powder and close the lid to cook well the vegetables completely.

In a blender, add grated coconut and cashew nut with little water. Then make it as fine paste.

Add this into kurma. Let it be for 2 to 3 min. Then switch off the flame. 

Then serve with hot chapatti/Poori.

Mustard Chutney

This is hot and spicy chutney in my amma’s kaivannam. If you want to keep chutney for long days, you can go with this. Only thing you need to do keep it in air tight container. It won’t be spoil immediately.

This goes very well with idli and dosa…

Ingredients

Mustard Seeds – 1 tsp

Dry Red Chilli – 10

Hing (Small Pieces) – ¼ tsp

Salt to Taste

Tamarind – small sized ball

Jaggery Powder – ½ tsp

Oil – 2 tsp

To Temper

Curry Leaves – few

Chopped Coriander Leaves – few

Sesame Oil – 5 to 6

Method

In a pan, heat oil. Add hing and dry red chilli. Let it be for few seconds. Now take it out, and then keep it aside.

In that same pan, add another tsp of oil and heat it. Then add mustard seeds and sauté it for few min. Switch off the flame.

Add the tamarind ball in to this pan. Let it cool down completely. 

In a blender add sautéed hing, red chilli, mustard seeds, salt, tamarind, jaggery and grind it as fine paste.

In a pan, heat sesame oil. Then add curry leaves, coriander leaves let it be for few sec. Then add the ground paste of mustard and cook it for 2 to 3 min. 

Then switch off the flame. Serve with hot idli/dosa.

Neer Urundai

I am a big fan of Naatu Palakaram. In my nativity this is one of the famous foods… when I was in childhood my mom used to make for me… Luckily my mom came USA to stay with us.… and making some special dishes for us. I would like to share all of my mom recipes in my blog. Hopefully it will helpful to others… Me and shanu loves a lot... 

It is a healthy and tasty snack. This goes very well with coconut/onion chutney…

Ingredients

Idli Rice – 2 Cups

Grated Coconut – 1 cup

Oil – 2 tsp

Salt as required

Chopped Coriander Leaves - few

To Temper

Mustard Seeds – 2 tsp

Urad Dal – 2 tsp

Dry Red Chilli – 3 (Broken into small pieces)

Finely Chopped Curry Leaves – few

Sesame Oil – 3 tsp

Method

Wash and soak the idli rice at least for 2 hours.

In a grinder, add the soaked rice with required salt and grind it. Please make sure it should not be fine flour.

In a kadai, heat oil. And add this flour and mix well for 4 to 5 min. Then switch off the flame.

In a pan, heat oil. Add the tempering items one by one and sauté it for few seconds.

Now add the grated coconut and sauté it for few min.

And add these tempering items into the flour.

Add the chopped coriander leaves and mix well. And make it as small sized ball.

In an idli cooker, place these balls and cook it properly. 

Once it done then serve with coconut chutney/Kara chutney/Tomato Ketchup…