Monthly Archives: February 2018

Kadamba Chutney / Chutney recipes

Kadamba Chutney / Chutney recipes

Kadamba Chutney can be prepared both with or without coconut, both tastes good. Kadamba Chutney without coconut stays fresh more than 2 days, as per the weather. Kadamba chutney goes out well with Idly, dosa for both breakfast and dinner.

CLICK HERE for more Breakfast recipes.

Kadamba means mixture of too many things, and Kadamba Chutney means too many ingredients roasted, grounded and mixed together, and finally topped with tempering. Kadamba Chutney has all the ingredients like black lentils, red chillies, tamarind, mint, coriander, onion, tomato, garlic, ginger, green chillies and yes coconut, but I have omitted coconut and so it’s No Coconut Kadamba Chutney.

Kadamba Chutney, South Indian chutney recipe, Chutney variety recipe

Kadamba Chutney / Chutney Recipes

Kadamba Chutney without coconut stays fresh for a day in room temperature, and stays fresh for a week in refrigerator. Not only for Idly, dosa but kadamba chutney can also be served with chapathi, spread over bread, used in sandwiches. Give a try and share the feedback…

CLICK HERE for more Chutney and Chutney powder recipes.

Ingredients:

  • Onions / வெங்காயம் – 4 nos (medium size)
  • Tomatoes / தக்காளி – 2 nos (medium size)
  • Garlic / பூண்டு – 7 cloves
  • Ginger (1 “inch stick)/ இஞ்சி  – 2 nos
  • Red chillies / மிளகாய் வற்றல் – 3 nos
  • Green chillies / பச்சை மிளகாய் – 2 nos
  • Coriander leaves /  கொத்தமல்லி தழை– 8 stalks
  • Mint leaves / புதினா – a handful
  • Tamarind / புளி – a small gooseberry size
  • Whole Black lentils / உளூந்தம் பருப்பு – 2 tbsps
  • Split Black lentils / உடைத்த உளூந்தம் பருப்பு – ¼ tsp
  • Mustard seeds / கடுகு – ¼ tsp
  • Curry leaves / கறிவேப்பிலை – a sprig
  • Salt / உப்பு – 1 ¼ tsp
  • Oil / எண்ணெய் – 1 tbsp

Making of Kadamba Chutney / Chutney Varieties –

Preparation:

  • Peel and thinly slice the onions.
  • Chop the tomatoes, ginger, coriander leaves and mint leaves into medium pieces.
  • Heat ½ tsp of oil in a heavy bottom vessel, add the whole black lentils, red chillies, ginger.
  • Roast until the black lentils turn golden brown in color, remove it from fire and spread it over a plate.
  • Heat ½ tsp of oil in the same vessel, add in the thinly sliced onions, tomatoes, green chillies, coriander leaves, mint leaves, tamarind and roast until the onions turn golden brown in color.
  • Remove it from fire and spread it over a plate.
  • Grind all these together to a coarse or fine paste by sprinkling little water.
  • Sprinkle salt, grind it to a paste, transfer it to a bowl.
  • Heat the leftover oil in the same vessel, add in the mustard seeds, split black lentils and curry leaves.
  • Once it crackles, pour it to the bowl, give a stir.

Serve it with idly or dosa. Also this goes out well as a side dish with any variety rice.

Prawn Roast / Eral Varuval

Prawn Roast / Eral Varuval
Prawn Roast / Eral Varuval

Prawn Roast / Eral Varuval is a dish where the prawn / shrimp is cooked crispy and crunchy outside and soft and juicy inside. I use to prepare this Prawn Roast / Eral Varuval very often at home, as it takes just 20 mins on the whole, this can be prepared for lunch box or even in a hurry burry.

CLICK HERE for more Seafood recipes.

Prawn Roast / Eral varuval goes out well with rasam and steamed rice, Dal curry or paruppu kulambu and steamed rice or Mor Kulambu / Buttermilk curry and steamed rice. Give a try and share the feedback…

Prawn Roast / Eral Varuval, Eral Varuval, Eral roast, Prawn Varvual, Prawn roast

Prawn Roast / Eral Varuval

Takiing this to Fiesta Friday #211  hosted by Angie@the novicegarderner.

Ingredients:

  • Prawns / Shrimp / இரால் – ½ kg
  • Red chilli powder / மிளகாய் பொடி – 1 ¼ tsp
  • Coriander powder / மல்லி பொடி – 2 tsp
  • Cumin powder / சீரக தூள் – 1 tsp
  • Turmeric powder / மஞ்சள் தூள் – ¼ tsp
  • Curry leaves / கறிவேப்பிலை –  a sprig
  • Onion / வெங்காயம் – ½ no (medium size)
  • Garlic / பூண்டு – 4 cloves
  • Coriander stalks / மல்லி தழை – 3 nos
  • Salt / உப்பு – ½ tso
  • Oil / எண்ணெய் – 2 tsp

Preparation:

  • Clean and wash the prawns.
  • Take all the spice powders together in a wide mouth bowl along with salt.
  • Add the prawns / shrimp to the bowl, and mix it well. Let it rest for 15 mins
  • Meanwhile, peel and finely chop the onion, garlic and coriander stalks, keep it aside.
  • Heat oil in a pan / tawa, add mustard seeds, cumin seeds, fenugreek and curry leaves, wait until they crackle.
  • Add the marinated prawns along with the marinate.
  • Cover and cook in medium flame for 3 mins.
  • Remove the lid, turn the sides of the prawns, cover the lid and cook in medium flame for another 4 mins.
  • Remove the lid and cook in medium flame until the prawns become dry.
  • Sprinkle coriander leaves, remove it from fire.

Serve hot. Goes out well as a side dish with steamed rice and any vegetarian curry (kulambu).

Nandu Rasam / Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup is one among the delicious non-vegetarian soup. This can be consumed both as soup and rasam, when Nandu Rasam is served with steamed hot rice it is rasam and when it is served as such in a bowl, it is soup. Nandu Rasam / Spicy Crab soup is most preferably prepared during winter season and perfect when you have sore throat, cold or nose blockage.

CLICK HERE for more Seafood Recipes.

Nandu Rasam, Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Nandu Rasam (நண்டு ரசம்)/ Spicy Crab soup (நண்டு சூப்)which is very thin in texture, but with delicious taste and wonderful aroma. Mostly crab legs are used in this recipe along with a crab. Also break the crab legs and add it to the soup/rasam, so that the flavor gets well to the rasam/soup. Very simple and easy to prepare, give a try and share your feedback.

Taking it to Fiesta Friday #210 hosted by angie@thenovicegarderner.

Nandu Rasam, Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Ingredients:

  • Crab / நண்டு– 1 no
  • Crab Legs / நண்டு கால்கள்– 7 nos
  • Coriander stalks / கொத்தமல்லி– 5 nos
  • Curry leaves / கறிவேப்பிலை– a sprig
  • Cumin seeds / சீரகம்– 1 ¼ tsp
  • Black pepper / மிளகு– 1 ¼ tsp
  • Small Onions / Pearl Onions / சின்ன வெங்காயம்– 20 nos
  • Tomato / தக்காளி– 3 nos
  • Fenugreek seeds / வெந்தயம் – ¼ tsp
  • Red chillies / மிளகாய் வத்தல்– 2 nos
  • Garlic / பூண்டு– 5 cloves
  • Lemon juice / எலுமிச்சை சாறு– 1 ½ tsp
  • Coconut oil / தேங்காய் எண்ணெய்– 1 tbsp
  • Salt / உப்பு– 1 tsp

Making of Nandu Rasam / Spicy Crab Soup –

 

Preparation:

  • Peel and finely chop the half of the quantity of small onions.
  • Squeeze the tomatoes in water and keep it aside.
  • Coarsely crush a tsp of cumin seeds, a tsp of black pepper, garlic cloves, leftover whole onions and half the quantity of coriander stalks.
  • Heat oil in a heavy bottom vessel, add in the leftover ¼ tsp of cumin seeds, fenugreek seeds, curry leaves and wait until they crackle.
  • Tear the red chillies into pieces, add it to the vessel and cook for 5 seconds.
  • Add in the crushed ingredients all together to the vessel.
  • Add the crab and crab legs, sprinkle ½ tsp of salt and cook for 5 mins.
  • Pour in the tamarind extract, add salt, mix it well.
  • Cover and cook in medium flame for 15 mins or until the crab is cooked well.
  • Sprinkle coriander leaves, remove it from fire.

Serve hot as such or with steamed rice.