Mylapore Moor Kolambu

Ingredients

1. Lady Finger (Ventaikai) - 1 cup
2. Sour Curd (pulicha thaiyur ) - 2 cups
3. Chana dal (Kadala paruppu) - 3 tspn,soak in water for 45 minutes
4. Rice (Arisi)- 1tspn,Soak in water for 45 minutes
5. Coriander Seeds(Dhaniya) - 2 tspn
6. Cumin Seeds (Jeeragam) - 1½ tsp
7. Coconut Scrapes - 2 tspn
8. Green chillies (Pachai Mizhagai) - 3 no
9. Fenugreek Seeds(Vendhiyam) - 4 no
10 Ginger - 1" size,piece
11 Salt to taste

For Seasoning

1. Mustard Seeds (Kadugu) - 1tspn
2. Cumin Seeds (Jeeragam) - ½ tspn
3. Fenugreek Seeds - 4no
4. Red Chillies - 4 no
5. Asafoetida (Perumgayam) - ½ tspn
6. Curry Leaves (Kariveppilai) - 5 or 6 leaves
7. Oil for seasoning.


Caution: This dish cannot be re-heated on direct fire.

Method

• Add water in the buttermilk is too thick and mix well.
• Add salt and heat on a low flame till the buttermilk reaches room temperature.
• Take it from the fire and set aside.
• Soak Chana dal,Rice for 45 minutes and jeera and dhaniya ,Fenugreek Seeds for 20 minutes and grind them along with Ginger,Dried Coconut scrapes,Green chillies by adding liitle amount of water to make a fine paste.
• Cut the Lady-fingers in 1 inch size and fry it till it well dried
• Boil the ladyfinger with salt.
• Add the ground paste and boiled Ladyfinger pieces to Buttermilk mixture and mix well.
• Transfer buttermilk mixture into a deep saucepan/nonstick and cook on low flame for 12 minutes stirring in the middle to prevent from sticking to the bottom of the pan.Once it starts slight bubbling ,remove from fire and keep it aside.
• Add salt and mix well.
• Heat 1 or 1 ½ tspoon of Oil, add Mustard seeds, once they splutter add Cumin Seeds ,Fenugreek Seeds ,Red Chillies, Asafoetida ,Curry Leaves and remove from fire and pour into the Buttermilk mixture.
• By this time your kitchen is filled with the aroma of asafoetida seasoning
• Garnish with chopped Green chillies for more spicy taste.
• Serve with Hot Rice, Appalam (Pappad)

Chettinad Valaikai Fry

Ingredients

1. Valaikai - 2

2. Small onion (chopped) – 1/2 cup

3. Tomato – ½ cup

4. Green chilli – 2

5. Clove – 2

6. Cinnamon- 1 inch

7. Biryani leave- 1

8. Biryani flower -1

9. Fennel -1/4 spn

10. Curry leaves – 2 table spn

11. Garam masla – ½ table spn

12. Red chilli powder – 1 table spn

13. Turmeric powder – ¼ spn

14. Salt – to taste

15. Cocnut milk- ½ cup

16. Oil – 8 table spn.


Method

• For better looks cut the valaikai diagonally.
• And add some turmeric powder and salt mix it and kept aside for 15 min
• In a pan add 6 table spn oil, fry the valaikai (75% should be cooked).
• In remaining add clove, biryani leaf, birayani flower, cinnamon and fennel sauté it
• Add small onion and garlic, sauté it for 2 min and add tomato green chilli sauté it for 2 min
• Add garam masala, chilli powder sauté it for 30 sec add the fried valaikai in that
• Add the coconut milk and salt
• Keep the flame in slim and cook until it get dry.
• Finally add the curry leaves for garnishing and serve it.

Note: Cutting the vegetable is important

Welcome

Welcome to Sangamithrai's kitchen. Take a tour into a wide variety of south india dishes. Most of the dishes here are based on my mother's experiments with dishes, even the slightest modifications in the ingredients led to a drastic difference in taste and aroma. This portal is a daughter's dediction to her mother who made her a Chef !!.