Tag Archives: south Indian cuisine

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Mor Kulambu or Moru curry is one of our family’s favorite and at least once in a week we use to have this Mor kulambu. In my earlier days, I use to prepare this moru curry with coconut and later when heard the version of mor kulambu without coconut and tried it, my family loves it to the core. So, this moru curry without coconut has been a default in our weekly menu. Few days back when I had very few spinaches left in my refrigerator along with some grated coconut, as I was planning for a holiday, decided to finish it off and so prepared this moru curry with coconut and spinach.

CLICK HERE for more Vegetarian recipes and CLICK HERE for Mor Kuzhambu recipe without Coconut.

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with coconut

Keerai Mor Kulambu / Spinach Mor Kulambu is an easy, simple, also less time-consuming dish but delicious and healthy. Goes out well with steamed rice for lunch with any stir-fry or deep fry or chips. Let me share the recipe…

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with Coconut

Ingredients:

  • Curd / Yogurt – 2 cups
  • Spinach – ½ cup
  • Mustard seeds – ¼ tsp
  • Onions – ½ no (medium size)
  • Cumin seeds – ¼ + 1 tsp
  • Fenugreek / Methi / Vendayam seeds – a pinch
  • Curry leaves – a sprig
  • Coconut (grated or pieces) – ¼ cup
  • Coconut oil – 1 tbsp
  • Red chillies – 3 nos
  • Salt – 1 tsp or as per your taste

Making of Keerai Moru Curry / Keerai Mor Kuzhambu –

Preparation:

  • Clean and finely chop the spinach, keep it aside.
  • Whisk the curd, make sure no lumps are formed or whisk in mixer using the reverse mode just for a second.
  • Peel and finely chop the onion, keep it aside.
  • Grind coconut, red chillies and a tsp of cumin seeds to a fine paste by adding little water and keep it aside.
  • Heat oil in a kadai, add mustard, fenugreek, cumin seeds followed by curry leaves and wait until it crackles.
  • Add the onions, cook until they turn transparent.
  • Add the finely chopped spinach, cook for few mins or until the leaves turn dark green in color.
  • Pour ½ cup of water, cover and cook, until the spinach becomes soft or cooked.
  • Pour in the ground coconut masala, cook until the raw smell goes off.
  • Pour the whisked curd / yogurt, cook in medium flame, keep on stirring continuously, so that you don’t get the curdled texture.
  • Once the curry starts bubbling, remove it from fire and transfer it to a bowl.

Serve it hot with any stir-fry and appalam.

Note: You can use any variety of spinach / keerai. For our daily Lunch Box update – CLICK HERE.

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Lunch Box with Mor Kuzhambu and Cabbage Stir-fry

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly Rava was very different to me, as I have seen most of them making idly with Idli rava. It was the very first time, sometime ago 11 years, I came to know about Idly rava when I was there in Hyderabad through one of my friend. One day when we were chatting over a tea, she told me that she prepares different batter for Idly and Dosa, at the moment I heard I was shocked and later she told that they prepare idly using idli rava and dosa as the same as we prepare, whereas we prepare a same batter for both Idly and Dosa using Idly rice and urad dal / whole white lentils.

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

CLICK HERE for Instant Rava Idly Recipe and CLICK HERE for regular Idly / Dosa Batter.

The very next day, she prepared me the idli using idly rava and peanut chutney which perfectly matches it. I and my hubby like it, asked the recipe, prepared by myself, as the process was very easy, takes less time, just you need to soak and grind the white lentils or urad dal or ulundam paruppu and mix it with the Idly rava and ferment it overnight and next day you can have soft and yummy Idlies. Let me share the recipe…

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

Ingredients:

  • Idly Rava – 3 cups
  • Whole White lentil / Urad dal / Ulundam paruppu – 1 cup
  • Salt – 1 ¼ tsp

Preparation:

  • Soak whole white lentils in water for 4 hrs and grind it to a fine paste by adding little water.
  • Soak Idly rava in water for 20 mins and drain the water completely.
  • Now pour the ground lentil batter to the idly rava, mix it well.
  • Cover and keep it aside for overnight or until it gets fermented well.
  • After fermentation, add salt and mix it well.
  • Heat an idly steamer, pour the idly batter to the moulds, and steam for 20 mins or until the spoon inserted in the center of the idly comes out clean.

Serve hot with Peanut Chutney. Also goes out well with Sambar and Chutney.

 

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.