Category Archives: Kongu Nadu Specials

Palladam Special Thakkali ( Tomato ) Kuruma

Palladam Special Thakkali ( Tomato ) Kuruma

Palladam is near Coimbatore. Palladam is famous for good food and power looms. This recipe is my grandmother’s friends  formula. She used to live in Palladam. I am very happy to share an age old time tested recipe. Thanks to Charu Patti for the recipe.

This Kuruma goes well with Idli, dosa, appam, idiappam, upma, puri, hot phulkas and plain rice too. The recipe for you.

Ingredients

Finely chopped small onions – 1/2 cup

Finely chopped nice, ripe  Bangalore tomato – 1

Tamarind paste – 1/2 teaspoon

Salt to taste

Sugar -3/4 teaspoon

Water – 1 and 1/2 cups

Roast in oil and grind to a fine paste 

Oil – 2 tablespoons

Chopped small onions – 1/2 cup

Chopped Bangalore tomatoes –  3 ( big  sized tomatoes )

Chopped garlic – 5 flakes

Fried gram ( Pottu kadalai ) – 1 tablespoon

Grated coconut- 3 tablespoons

Peanuts – 1 teaspoon

White sesame seeds- 1/2 teaspoon

Chopped green chillies – 2

Chopped ginger – 1 teaspoon

Dry red chillies – 5 ( I have used Kashmiri red chillies )

Coriander seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Cloves – 1

Cardamom – 1

Cinnamon – 1 very small piece

Turmeric powder – 2 pinches

Heat a pan. Add oil. Fry all the above mentioned ingredients to a light golden colour on sim flame. Transfer to another plate. Cool. Grind to a fine paste with little water.

To Season

Oil- 2 tablespoons

Ghee – 2 tablespoons

Saunf ( aniseeds ) – 2 pinches

To Garnish

Finely chopped green coriander leaves and curry leaves – little

Method

Heat a pan. Season on medium flame. First fry the chopped small onions on sim flame to a golden colour. Next, add the chopped tomato. Sauté on simflame till the tomato turns mushy. Next, fry the ground paste. Cover and fry on sim flame for 5 minutes. Add the tamarind paste, salt to taste and sugar. Mix well. Add water. Cook on sim  flame for 10 minutes. By now the kuruma would have become thick. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not make the Kuruma very watery. Tastes excellent if it is thick.

2) Use nice ripe red tomatoes.

 

 

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Kovai Special Double Rice Idli with Palladam Special Thakkali ( Tomato ) Kuruma

Kovai Special Double Rice Idli 

Very soft, very porous, melt in the mouth Idli. An ideal breakfast dish. This is my grandmother Kamali’s special recipe. Her special formula. I am very happy to share this recipe with you all.

Double rice Idli , Both Idli rice and raw rice is used. Stays soft for a longer time. A sheer tiffin box special. Do try and enjoy.

Ingredients

Idli rice – 1 and 1/2 cups

Raw rice – 1 and 1/2 cups

Urad dhal – 1 cup

Salt to taste

Water – sufficient amount to grind the Idli batter

Method

Wash the urad dhal. Soak in sufficient water for 2 hours. Mix both the idli rice and raw rice together. Wash and soak in sufficient water for 2 hours. Drain the urad dhal. Grind it in a wet grinder to a fine paste. Sprinkle water from time to time and grind it for 20 minutes. Transfer the ground urad dhal paste in a bowl. Next, drain the rice. Grind it in a wet grinder to a fine paste with required amount of water. Mix both the ground dhal and the ground rice gently. Add salt to taste. Mix the batter gently with your hands. Cover and leave it aside for8 hours to ferment. Make idlis. Serve hot.

Chef’s Tips

1) While grinding the urad dhal batter in the wet grinder, sprinkle chilled water to get a soft fluffy batter.

2) For white, soft idlis, grind the urad dhal and rice separately and then mix them together with salt to taste.

3) If you soak urad dhal and rice together and grind them together, the colour of the idli will be creamish.

 

Kongu Nadu Specials

 

Kongu Kondai Kadalai Kuruma( Black Channa Kuruma)

The word Kongu, in Tamil means honey , nectar. The Kongu region is very spectacular, forms the Western part of Tamil- Nadu. Kongu Nadu comprises of  Coimbatore, Salem, Namakkal, Erode, Karur, Tirupur, Udumalpet, Dharapuram, Pollachi, Nilgiris, Palani and Sathyamangalam. I  belong to this Kongu belt. Very simple food, very tasty. Coriander seeds, peanuts, coconut, roasted gram ( Pottu kadalai ), sesame seeds, are used in most of the dishes. Especially hand pounded spices impart a good flavour.

This Kuruma is a typical Pollachi Special. Small onions give a nice aroma. Black channa is very nutritious, high in protein content. Best served with plain white rice, phulka, puri and crisp dosas. I make this dish very often at home. The recipe for you.

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Ingredients

Boiled black channa – 2 cups

( keep the boiled channa and the stock, take 1/2 cup channa and blend it smoothly.)

Coriander powder – 1  teaspoon

Red chilli powder – 1  teaspoon

Cumin ( jeera) powder – 1 teaspoon

Turmeric powder –  2  pinches

Salt to taste

Jaggery – 1/2 teaspoon

Small onions(  pearl onions) – 1/2  cup ( finely chopped)

To make small onion paste

Peeled whole small onions – 1cup ( fry in oil to

golden brown colour,  put in a plate, cool and blend to a fine paste )

To make the tomato paste

Chopped tomatoes – 2

Garlic – 5 pods

Ginger – 1  inch piece  ( chopped)

Green chilli – 1

Saunf ( aniseed )  – 2 pinches

Tamarind paste –  1/2 teaspoon

Blend all the above mentioned ingredients to a nice   paste.

To Season

Oil –  4 tablespoons

Cardamom – 1 ( pounded with the skin)

To Garnish

Finely chopped green coriander leaves and curry leaves – little

Method

Heat a pan. Add oil. Season 1 cardamom. Fry the chopped small onions to a golden colour. Add the tomato paste. Fry in medium flame for 5 to 8  minutes. Add the dry spice powders. Sauté on sim flame. Next, add the boiled black Channa with the water. Add the blended channa paste, blended small onion paste. Add salt to taste and jaggery. Simmer for 5 minutes. Switch off . Garnish and serve hot.

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Chef’s  Tips

1) Use only small onions, the taste is  just excellent.

2) In case the Kuruma becomes thick, dilute with little warm water.