August 25, 2015

Thandu keerai - Kondakadalai kuzhambu / Raksha Bandhan Special post


Stepping into the third year of Raksha Bandhan celebration on my blog and also, I have to mention that this is the only occasion which I celebrate on my blog every year, without fail. Though my brother is younger to me, he used to cook lots of delicious recipes, from our child hood days and especially, his crispy dosa and spicy onion chutney used to be a massive hit among family members. Undoubtedly, he is a big foodie ( like me ;) ) who loves to innovative recipes and cook for family members and friends.

Coming to my  special post, I used celebrate this special occasion by posting my bro's favorite recipes on my blog for a week and it's a kind of virtual feast for him. My today's treat is his favorite kuzhambu " Thandu keerai and kondakadalai kuzhambu" which is a tangy gravy prepared using potato, thandu keerai ( thick stem of green leafy veggie ) and karupu kondakadalai. White chana can also be used for this kuzhambu but, my brother used to be very specific about black chana as it gives a delicious taste. Happy Raksha Bandhan to my lovable and caring brother :)

Check out my past couple of years Raksha Bandhan's special posts...

 Pavaka Chips / Bitter gourd Chips

Garlic Chutney
 
Urad Dal vadai Curd Kuzhambu

Wheat Bread Jamun

Mullangi Sambhar  

Pavakai Varuval 

Vendakai Poriyal  

Urulai kizhangu patani varuval  

Badam Flavored Fruit Salad


Ingredients :

1/2 Cup Black Channa / Karupu kondakadalai 
3 Thandu keerai ( approx 10 -15 small pieces )
2 Big Onions, finely chopped
2 Tomaotes, finely chopped
Lemon sized Tamarind
1 1/2 Tsp Chilli powder
3 Tsp Coriander powder
1/4 Tsp Turmeric powder
Salt to taste
1 Tbsp Gingelly oil
1 Tbsp Vadagam 
Curry leaves for garnishing

 Method :

Soak black channa / kondakadalai over night and pressure cook it for 4-5 whistles. Keep aside.

Add 1 cup of water in a lemon sized Tamarind and soak it, before starting the cooking process.

Heat oil in a pressure cooker, add vadagam and let it splutter.

Add the chopped onions and saute till it turns light brown color.

Add the chopped tomatoes and cook till it turns soft.

Now add the powders ( Turmeric, Coriander and Chilli ) along with the required amount of salt and saute well.

Add the veggies ( Thandu keerai and potato ), mix and add one cup of water.

Pressure cook it for 2 whistles and switch off the flame.

Meanwhile, extract juice from the soaked tamarind.

Once the pressure gets released, add Tamarind juice and let it boil for 5 minutes in a medium flame or till the tamarind smell goes off.

Now add the boiled channa / karupu kondakadalai and cook it for another 5 minutes.

Garnish with curry leaves and remove from the flame.

Serve.



Serving Options :

Serve with hot rice and stir fry ( poriyal ) or kootu.


Note :

To save time, I have cooked veggies using pressure cooker, but it can also be cooked directly by simmering the flame.

If you are using pressure cooker, just cook for only 2 whistles, else veggies gets over cooked.

Vadagam is nothing but an Indian seasoning and to replace that, methi seeds, mustard seeds and jeera can also be used.

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