Irupuli Kuzhambhu

I have never heard of Irupuli until my mother in law made this when she was here. It is mix of Thengai aracha kuzhambu and more kuzhambhu. I wanted to try this recipe on my own and made it last week.
Below is the recipe

Ingredients
Drumstick ( Frozen ) – 10  ( put in water for few mins and cut into half )
Yam – Frozen – 8 to 10 pieces ( I cut this into small pieces )
Tamarind –  1 small lemon size
Buttermilk – 1 cup
Salt – based on taste
Grinding
Grated coconut – 3/4 cup
Fenugreek – 1/4 tsp
Red chillies – 5
Rice – 1 tsp ( soak it in water )
Seasoning
Oil , Mustard seeds and Curry leaves
Preparation
1. Soak the tamarind in water and microwave it for few seconds and extract the juice.
2. In a pan , add little oil , Add fenugreek and red chillies  . Fry it until becomes roasted / red.
3. Remove it from heat and allow it to cool for sometime
4. In a mixer , add coconut , rice, fenugreek, red chillies and grind it to paste.
5. Add the cut vegetables in the pan and little water cook it for sometime.
6. Once the vegetables are half cooked , add tamarind extract , salt and allow it to boil.
7. Add the ground paste,  mix it well and leave it for sometime.
8.Finally add the buttermilk and when it starts boiling , remove from heat.
9. Heat oil in pan and add mustard seeds. When the mustard seeds begins to splutter add little curry leaves . Add it to the kuzhambu .
Irupuli kuzhambu is now ready to serve with hot steamed rice.

Ammini Kozukattai

This was made for Vinayaka Chathurthi , but I just got time to post it.

Ingredients

Rice Flour - 1 Cup
Water - 1 to 1  1/2 cup
Salt
Chilli powder - Optional based on the spice
Gingely oil - 1 tsp
Urad dhal ( whole ) - 1/2 cup
Red chillies - 4
Asafoetida
Curry leaves
Mustard

Preparation

Boil water with little salt
Add Gingely oil
Add rice flour and keep mixing until you reach a right consistency ( like a batter for chapathi )
Remove from heat and keep it aside to cool
Mix Chilli powder ( optional )  and make small balls
Steam the balls in the idly cooker for 5 to 7 mins.

For making the puranam

1) Soak Urad dhal for 1/2 hour
2) Grind it along with red chillies , salt , Asafoetida , curry leaves ( don't add too much water while grinding )
3) Make balls and Steam it in idly cooker for 10 mins



Seasoning

Now in the kadai , add oil , Add mustard and once it splutters
Add the steamed puranam and keep mixing
Finally add the small balls , Mix it and remove from heat

Sending this to Serve it - Steamed  event hosted by Denny / Krithi

Indian Cooking Challenge August 2011 - Jalebi

I prepared 'Jalebi' for  Indian Cooking Challenge. This event is organized by Srivalli every month and am excited to join the event starting this month. For the month of August , Srivalli came up with the 'Jalebi' recipe.
Here is the recipe below
For Batter
1. All purpose Flour / Maida - 100 gm
2. Corn Starch - 30gm ( You need to add little more to make the batter thick )
3. Yoghurt - 1 Cup
4. Lime Juice - 1 tsp
5. Oil - 1 tbsp ( heat the oil before pouring it to the batter )
6. Saffron - a large pinch
In a bowl , Take all the above ingredients , whisk together such that there are no lumps and make a thick batter. Allow it to ferment overnight.

 
For Syrup
1.Sugar - 1 cup
2.Water - 1/2 cup
Add Sugar and water in a vessel and heat it till the sugar dissolves. Keep stirring continuously until you reach a syrup consistency. Keep it warm.

 
For Jalebi
1. Oil for deep frying
2. Zip log cover or Sauce bottle ( plastic one )
Pour the batter into zip log cover with one end cut ( Make sure the hole is thin ). Pipe and press the batter into hot oil . fry the jalebi till golden brown and crisp. Drop the Jalebis into warm sugar syrup and take it out immediately
Note : I did not get the exact shape of Jalebi as my batter was little thin and I need more practice . Also sugar syrup got crystallized ( to avoid this , you can add little lime juice ) 
So make sure to make the batter thick . Keep the sugar syrup warm and remove the Jalebis from sugar syrup and do not allow it for a long time.

Javarisi Dosai

Ingredients

Javarisi - 1 Cup
Rice - 4 cups
Salt – as required
Buttermilk ( optional ) – for soaking javarisi
Green chilies – 2 or 3  ( optional ) – you can add it while grinding.

For Seasoning

Mustard
Kariveppilai ( Curry leaves )
Oil

Preparation

1. Soak Javarisi and Rice in water for 2 hours separately or soak javarisi in buttermilk.
2. Grind them in Blender ( or you can use grinder )
3. Keep the batter aside for at least 6 hrs after mixing it with salt( if you need to make dosas in the evening , make sure the batter is ready in the morning )
4. Before making the dosas , season the batter with mustard and curry leaves.

This dosa is tastier with Onion – tomato chutney , but we had it with Coconut chutney yesterday.



I am sending this to Lets Cook event hosted by Radhika of Tickling Palates.