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Mor Kuzhambu

Mor Kuzhambu

This is a classic south Indian dish to make when the usual sambars and other curries get boring. It is super easy to make but is super tasty as well.

The mor kuzhambu is a mildly spiced yoghurt curry. It can be made with any vegetable you have at home like okra, pumpkins, thai-brinjals (sundaikai).. sometimes I even use dry versions of the same.

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Ingredients:

Yoghurt                                                                           –              1 ½ cups

Turmeric powder                                                               –              ½ tsp

White pumpkin (cubed)                                                     –              1 cup

Mustard seeds                                                                 –              1 tsp

Red chillies (whole dry)                                                     –              3-4 nos

Curry leaves                                                                     –              1-2 sprigs

Salt to taste

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To grind:

Coconut (grated)                                                               –              ¼ cup

Green chillies                                                                   –              4-5 nos

Ginger (chopped)                                                              –              1” piece

Jeera                                                                               –              1 tsp

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Method:

In a bowl, whisk the yoghurt well to remove any lumps and form a smooth mixture.

Add the turmeric powder, salt, and whisk well.

Boil the pumpkin with water till tender, drain and keep aside.

Grind the coconut, jeera, ginger and green chillies to a smooth paste. Keep aside.

Now, heat a tablespoon oil in a medium pan. When it’s hot add the mustard seeds and let them crackle.

Add the dry red chillies, curry leaves and sauté.

Add the yoghurt mixture, ground coconut mixture and boiled pumpkin to the pan.

Heat the mixture till bubbles appear on the sides.

Do not let it boil or the yoghurt may separate.

Remove from heat and serve.

Enjoy!!!

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3 Comments

Posted by on November 27, 2014 in Kuzhambus, Vegetarian Dishes

 

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Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk

Food at Pondicherry is influenced a lot by the Portuguese and French. A lot of their everyday food, have this influence.

I have very fond memories of eating this chicken while growing. It is very mild with very few spices.

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This is one of the dishes made at my grandparents place in Pondicherry. I have no idea why my grandmother called this “Egyptian Chicken” but that was what she christened it.

I always keep mentioning my grandmother and her recipes but never mentioned the person who actually made the dishes. It was my “mami”. An awesome, warm person who never hesitated to feed any number of people at any given point of time. Anything my mami made tasted divine.

Love you mami for everything.

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Ingredients:

Chicken (small pieces)                                                                       –              500 gms

Onions (sliced)                                                                                  –              2 nos

Ginger-garlic paste                                                                            –              2 tsps

Coconut milk (thick)                                                                          –              2 cups ( 1+1)

Black pepper (crushed)                                                                      –              1 tbsp

Green chillies (slit)                                                                            –              3-4 nos

Cinnamon stick                                                                                 –              1 small piece

Cloves                                                                                              –              2-3 pieces

Lemon juice                                                                                      –              1 tsp

Salt to taste

Oil

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Method:

Wash and clean the chicken. Add the ginger-garlic paste and lemon juice for marination and keep aside.

In a medium pan, heat the oil. Add the cinnamon, cloves and wait for them to sputter.

Now, add the sliced onions and sauté. Cook the onions till they turn slightly brown in color.

Add the slit green chillies and sauté for 2-3 minutes.

Add the marinated chicken with all the juices and fry till the chicken turns slightly golden.

Now, slowly add the coconut milk and cook on a low heat covered, till the chicken is done and the gravy is a nice thick consistency.

Season with salt and crushed pepper and cook for  further 5 minutes on low heat.

Remove the chicken from heat and add the lemon juice.

Serve hot with hoppers (aapams) or string hoppers (idiyappams).

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1 Comment

Posted by on September 10, 2014 in Chicken, Non_Vegetarian Dishes

 

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