Tag Archives: south Indina food blog

Hung Curd / Hung Yogurt / HomeMade Hung Curd / Thick Curd

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Hung Curd is nothing but the curd is made to hang in a cloth, which helps in draining all the water and only the thick portion of the curd stays there, which can be used for variety of dishes. Most of them think this a very difficult process and buy packed ones, but this process is very easy. It consumes little time, when you are in need of hung curd you can prepare them the day before and store it in refrigerator. Let me share the recipe, also don’t forget to check out the video…

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Hung Curd

Ingredients:

  • Curd / Yogurt – 1 cup
  • White cloth
  • A small bowl

Making of Hung Curd / Hung Yougrt / Thick curd at home –

Preparation:

Spread the cloth over a bowl or shallow plate, pour the curd/yogurt over it, bring all the edges of the cloth together and squeeze out the water. Tie the cloth with the thread and hang it over or you can hang it in refrigerator by placing a bowl or a shallow plate below the cloth to avoid the water splitting. Hanging in refrigerator avoid the curd getting more sour in taste.

Vegan Kurma

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Vegetable kurma is one of the most common food served with Idly, Poori, dosa, parotta, paratha, chapathi in south India. Kurma can be prepared with mixed vegetables, chicken and meat. We use curd/yogurt for Vegetable Kurma for the tangy flavor, but I have substituted tomatoes for curd. This is a quick and easy to prepare, as I have used coconut milk instead of grounded coconut masala. You can extract coconut milk at home, but due to my laziness I used the store bought one. Let me share the recipe…

Vegan Kurma

Vegan Kurma

Ingredients:

  • Carrot – 1 no
  • Onion – 1 no
  • Tomato – 1 ½ nos
  • Cauliflower – 2 handfuls of florets
  • Green peas – a handful
  • French beans – a handful
  • Chilli powder – 1 tp
  • Turmeric powder – ½ tsp
  • Ginger-Garlic paste – 1 tbsp
  • Coconut milk – 1 cup
  • Salt to taste
  • Oil – 1 tbsp
  • Coriander and mint leaves –  a handfull
  • Flavored spices (cinnamon – 1 no, cloves – 3 nos, cardamom – 1 no and star anise  1 no)

Preparation:

  • Peel and finely cube the carrot, chop the onions, tomatoes and French beans, make small florets of cauliflower.
  • Heat oil in a kadai, add in the flavored spices and wait until they crackle.
  • Add in the ¾ th portion of finely chopped coriander and mint leaves.
  • Add in the onions, ginger-garlic paste and cook until the raw smell goes off.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the vegetables all together followed by turmeric powder, chilli powder and salt. Cook for few mins or until the raw smell goes off.
  • Pour in a cup water, cover and cook, until the vegetables are boiled.
  • Remove the lid, when the vegetables are cooked, pour in the coconut milk and cook in medium flame for another 5 mins or until the kurma thickens and the oil starts floating on the top.
  • Garnish with the leftover coriander and mint leaves.

Serve hot. Goes out well with chapathi, poori, Idly, appam, dosa and string hoppers. For more vegetarian curries, gravies and side dish recipes – CLICK HERE.

Do check out my other kurma – Chicken kurma, Carrot and Chow-chow Kurma.

Chicken Biryani – Tamil Nadu Style

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I use to prepare this chicken briyani, once in a while. Since my hubby loves a lot. I never wish to have briyani, but later after marriage when I come to know that my hubby’s favourite is Briyani. I started to cook Briyani and the most important I too started to love Briyani.

Also check out Biryani collections – CLICK HERE

Chicken Biryani - TamilNadu Style

Chicken Biryani – TamilNadu Style

Ingredients:  

  • Chicken – ½ Kg
  • Long grained (Basmathi) rice – 3 cups
  • Onions – 2 ½ nos
  • Tomato – 1 ½ nos
  • Green chillies – 2 nos
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Ginger – 6 cloves
  • Garlic – 1 “inch stick
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Bay leaves – 2 nos
  • Star anise – 2 nos
  • Cardamom – 3 nos
  • Lemon juice – 1 tsp
  • Salt to taste

Making of Chicken Biryani – TamilNadu Style –

Preparation:

  • Finely chop onions, tomatoes, coriander and mint leaves. Slit the green chillies.Crush ginger and garlic.
  • Wash and soak the for about 10 mins in water.
  • Heat oil and ghee in a heavy bottomed bowl.
  • Add all the spices (cloves, cardamom, cinnamon, star anise and bay leaf), wait until it splutter for 5 mins.
  • Add the green chillies, ginger and garlic, cook until the raw smell goes off.
  • Add the coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions, cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, coriander powder, turmeric powder and salt, cook for a min or until the raw smell goes off.
  • Add the chicken, cook for 2 mins.
  • Add the rice, salt and pour water, give a gentle stir.
  • Cover and cook or pressure cook for 2 whistles once the water starts boiling, by adding 3 drops of lemon juice.
  • Release the lid when pressure releases or remove the lid when the rice is cooked.
  • Give a stir and serve hot.

Serve hot with onion raita, gravy.