Sime badanekai Hasi Majjige Sime badane kai -2 (called Cayote Sqash U.S) fresh coconut - 1/4 cup mustard seeds (sasive) - 1 tea spoon Hurigadale - 2 table spoons Ginger - small piece Haladi (arisina) - 1/2 spoon Dry Red chilis - 3. Yogurt - 2 cups Salt to taste For seasoning: Cilanthro - (kottambari soppu) mustard seeds (sasive) Peel skin of Sime badane kai, cut into small pieces. Boil it enough to be firm. Add a pinch of salt and boil for 2 more minutes so that salt is in the vegetable. Let it cool. Fry dry chilis in a pinch of oil. Grind, coconut, mustard seeds(raw) haladi, chilis, hurigadale, ginger to a paste. (chutney consistancy) Add this to boiled vegetable . Add yogurt and mix it well. Add salt. If you get sour cream, Add 2 table spoons of sour cream and yogurt or buttermilk one and a half cups Season with kottambari soppu and sasive. Try this with chopped Spinach, or any kind of squash.
Hi Sheela, I found both yr recipes interesting. The sima badenekayi one- I have eaten a variation with cabbage and was looking for the recipe. I would like to try both versions of muchhore. in the urad dal version, do we cook the urad dal and mash it as in the moong dal one? Pls post more such recipes. It will be helpful if u can post some English names for hurikadale, arisina etc. warm regards Vidya
Hi Vidya, Sorry for not giving english/tamil names. Sime badane kai - Chow chow in tamil Arisina - Turmeric Hurigadale- Dhalia or Pottukadalai. As far as Chakli , Boil urd dhal with water. for 1cup of urd dhal add 4 cups of water and boil to soft. No need to roast. These are fool proof short cut method to prepare- chakli, muchhore or tengolu. You do not have to worry about muruku flour mix when you are away from India. Please try this and let me know. Thanks Sheela
Semiya Pongal moong dhal - 1 cup Semiya - 3 cups Pepper corns - few Cummin seeds - 2 TSP Green chilis - 4 finely chopped Ginger - grated -half spoon Curry leaves - few Salt - 2 spoons or to taste Ghee - 3 table spoons. Broken Cashews - half cup. Turmeric - 1/2 spoon Roast moong dhal and boil with 4 cups of water to soft. You can use pressure cooker for this with 2 cups of water. It should be thick consitancy. Roast semiya in a spoon of ghee separately and boil with water. Once it is soft, turn off the stove and immediately drain the water. Dont let it stay in hot water, because it swells up and is not firm. In a pan, put 1 spoon of ghee, cumin seeds, ginger, green chilis, curry leaves, pepper corns, turneric. After cumin is roasted pour cooked moong dhal and add salt. when it starts to boil, add the drained semiya and mix it. It blends well and semiya will not be mashed and individually visible. Roast cashews separately with a spoon of ghee and put it on top so that cashews are not boiled and soggy. For People who do not take rice , this is a good option. Serve this with Gotsu
Mavina kai gojju (Gotsu) large green mango -1 or sour mango still getting ripe Salt - 1spoon turmeric - 1/2 spoon rasam powder - 1 spoon curry leaves - few Brown sugar - 1 tsp hing - 1 pinch mustard seeds for seasoning 1 table spoon of maida or rice flour oil for seasoning peel mango outer layor, cut into small pieces. In a pan, put a spoon of oil, add mustard seeds, hing, turmeric, curry leaves. After it crackles, add the cut mango pieces and put 2 cups of water. and boil until the mango pieces are soft. add, salt, brown sugar, rasam podwer. Mix maida/rice flour with little water just to make a paster (dasa batter like) and add it. This will give a thick gravy. Since mango is already sour, you do not need anything to sour. People who like sweet/sour- can also prepare this with canned mango pulp.
Capsicum Baath Ingredients Capsicum - 4 medium- chopped into medium sized chunks Rice - 2 cups (cooked with less water than usual so that grains are separate) Grated fresh coconut - 1/2 cup Tamarind - a marble sized ball Table salt to taste Roast in few drops of oil Gram dal - 1 tbsp Urad dal - 1 tsp Corriander seeds /dhaniya - 1 tsp Cinnamon - an inch Jeera - 1/2 tsp Red Chillies - 10 to 12 (or as per desired spice level) Seasoning OIl - 2 tbsp Mustard - 1tsp Turmeric - 1/4 tsp Gram dal - 1 tsp Urad dhal - 1 tsp Red chillies - broken, 3 to 4 Curry leaves - few Roast all the ingredients given and grind them with grated coconut and tamarind, to a fine paste. In a kadai, heat half of the oil. Add mustard seeds and allow spluttering. Add turmeric and now, add the cut capsicums. Cook till soft by adding little salt, without covering. Once the capsicum is cooked soft, add the ground paste and cook for five minutes till the mixture blends well. Keep the cooked rice spread in a wide-mouthed vessel. To this, add the capsicum mixture and table salt. Now in a small pan heat the remaining oil and temper with the dals,curry leaves and red chillies. Add this seasoning to the rice. Stir the whole mixture well and serve hot with any raitha. You can make the same with leftover rice, in which case u can add the rice directly to the kadai after the paste gets blended well with the veggie. Thus u can heat the rice as well.
recipe request... Dear Prathi, This is a request for a burfi/halwa from Mangalore & udupi areas. it is madefrom arrowroot powder; it is soft & light yellow in colour and cut into diff shapes & served. the name goes something like this - kewa_____burfi. I don't know the full name. Do you have any idea about it??? have you tasted it anytime??? pls reply.
Hi Meena Dear Meena, I have not tasted the halwa u mentioned. I even asked some of my friends, but they too seem ignorant of the same. Anyway, shall keep the search on and let u know if i find out.
Hi Meena and Prathi, Sorry for butting in. Meena, are you talking something similar to koova halwa from Kerala? We make it for Tiruvathira like kali. It is soft and cannot be exactly cut into firm pieces. regards VR
could be the one.... Dear Vidya, One of the ingredient - main ingredient, for making this is arrowroot powder. It is soft & not firm. Pls do share the recipe if you have got it. thanks.