Tag Archives: south Indian vegetarian recipes

Apr11

Tomato Curry / Thakkali Kulambu

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Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.

CLICK HERE for more vegetarian recipes.

Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…

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Tomato Curry / Thakkali Kulambu

Ingredients:

  • Tomatoes – 4 nos
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil / Vegetable oil – 1 tbsp.

Making of Tomato Curry / Thakkali Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn brown in color.
  • Add the tomatoes and cook for few mins.
  • Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
  • Pour a cup of water, cook and cook until the tomatoes are mushy.
  • Remove the lid and cook in low flame until the oil starts floating on the top.
  • Transfer it to a bowl.

Serve hot with steamed rice and appalam or vadagam (rice crackers).

Jan9

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Dec14

Karthigai Deepam Edible Lamps with Millets (Kozhukattai / Dumplings)

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Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig.

CLICK HERE for Kozhukattai / Dumplings recipe

Taking this to Fiesta Friday#150 hosted by Angie@thenovicegardener.

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Edible Millet Lamps – Karthigai Deepam Special

For sweetness I have infused sugar with rice flour, organic brown sugar in Ragi/Finger millet flour and powdered jaggery with kambu/pearl millet flour. Let me share the recipe…

Rice Flour Lamp

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Rice Flour Lamp – Karthigai Deepam Special

Ingredients:

 

  • Rice flour (store bought) – 1 cup
  • Sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take rice flour in a wide mouth bowl, add the sugar and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

Ragi / Finger Millet Lamp

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Ragi / Finger Millet Edible Lamp – Karthigai Deepam special

Ingredients:

 

  • Ragi / Finger Millet flour – 1 cup
  • Organic brown sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take ragi flour in a wide mouth bowl, add the organic brown sugar and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

Kambu / Pearl Millet Lamp

Karthigai Deepam Edible Lamps (Kozhukattai / Dumplings) Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig. For sweetness I have infused sugar with rice flour, organic brown sugar in Ragi/Finger millet flour and powdered jaggery with kambu/pearl millet flour. Let me share the recipe… Rice Flour Lamp Ingredients: • Rice flour (store bought) – 1 cup • Sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take rice flour in a wide mouth bowl, add the sugar and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Ragi / Finger Millet Lamp Ingredients: • Ragi / Finger Millet flour – 1 cup • Organic brown sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take ragi flour in a wide mouth bowl, add the organic brown sugar and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Kambu / Pearl Millet Lamp Ingredients: • Kambu / Pearl Millet flour – 1 cup • Powdered jaggery sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take kambu/pearl millet flour in a wide mouth bowl, add the powdered jaggery and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Pearl millet recipe, pearl millet lamp, pearl millet vilakku, karthigai deepam special, karthigai deepam recipe, kozhukattai vilakku, kambu kozhukattai, kambu kolukattai, kambu kolukattai vilakku, kambu kolukattai recipe,Pearl Millet flour lamp, images of kambu flour lamp, kambu flour lamp recipe, karthigai deepam recipe, karthigai deepam special, edible lamp, edible lamp recipe, tamil recipe, tamil recipes, tamil festival recipe, kambu vilakku, millet vilakkku recipe, kozhukattai vilakku, kozhukattai recipe, kozhukattai vilakku recipe

Kambu / Pearl Millet Edible Lamp – Karthigai Deepam special

Ingredients:

 

  • Kambu / Pearl Millet flour – 1 cup
  • Powdered jaggery sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take kambu/pearl millet flour in a wide mouth bowl, add the powdered jaggery and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

I prepare this for the second day of our Karthigai Deepam – 2016 and CLICK HERE to check out my first day karthigai Deepam – 2016 celebrations.

Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016