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- Daring Bakers August 2008 - Chocolate Éclairs by P...
- Kutti - Wheat Flour Sweet
- Nutri Nuggets Ji Biryani
- Some More Awards
- Beans Sprout Curry
- Sabudana Ji Kheerni
- Happy Independence Day
- Tandoori Roti
- Shahi Paneer
- Karela Juice - Bitter Gourd Juice
- Recipe Index
- Oats Dosa
- Muruku / Chakli
- Pineapple Rasam and Kadala Curry - Jugalbandi - Tr...
- ▼ August (14)
I was thrilled when Zlamushka chose Jai and Bee for the Tried and Tasted event this month.
I love their blog and their pictures. Love the way they experiment with food and all recipes are so healthy. This weekend I was looking for black chickpeas recipe and landed on their blog, the Kadala Curry was something I have never eaten so immediately decided to try it. Bee suggests that this curry needs lots of patience and i followed their suggestion. Love the smell of caramelized onions. It was so different from what we make it, we are so used to putting tomato in everything, this was a welcome change though we added lime to it since we were missing the tangy taste we are used too. We loved it and ate it puri. This is a Kerala dish and normally eaten with puttu, I have not eaten puttu and soon plan to try it with the Kadala Curry. My picture does not do justice but the flavours are amazing. The only difference is I did not add the potatoes, made it more gravy like instead of a dry curry since we were eating with puri and also added lime.
1 and 1/2 cups black chickpeas
1 and 1/2 cups chopped sweet onion
1/2 cup unsweetened dry dessicated coconut
1 tablespoon coriander seeds
1/2 tsp cumin seeds
2 dry red chillies
2 cloves garlic chopped
1/4 tsp turmeric
1/4 inch cinnamon
12-15 curry leaves
1 tsp brown mustard seeds
coriander leaves to garnish
Juice of 1/2 lime
- Wash and soak the chickpeas in water for at least 12 hours.
- Rinse the chickpeas, and cook them in pressure cooker till soft.
- Drain the chickpeas, and save the water.
- Dry Roast coriander seeds, cumin seeds, cinnamon, cloves and red chillies for a minute or so in a hot pan. Keep aside to cool.
- Roast the coconut until golden brown. Keep aside to cool.
- Heat 2 tsp oil in the same pan fry the onions on a medium-low flame until they are golden brown and caramelised. Keep aside to cool.
- Grind the roasted spices, coconut, caramelized onions, turmeric to a fine paste. Use the chickpea water while grinding.
- Heat 1 tsp oil in a pan, add the mustard seeds. Once they splutter add the curry leaves.
- Add the cooked chickpeas, the ground paste, salt.
- Add the chickpea water.Bring it to a boil.
- Simmer till required consistency. Add more water if required and boil.
- Add the lime juice.Garnish with coriander leaves.
I happened to look for Pineapple Rasam and again found a recipe on their blog. Most of the recipes I found used some dal, theirs did not require dal and was quick and easy. I so loved it. I used some garlic instead of ginger and put in a little bit more of tamarind paste.
2 cups fresh pineapple, chopped
1 tsp tamarind paste mixed in 1/2 cup water
1 and 1/2 tsp rasam powder
a pinch of asafoetida
2 finely chopped green chili
1/2 tsp. crushed garlic
1/2 tsp. mustard seeds
6 curry leaves
salt to taste
1 tsp. oil
coriander leaves to garnish
- Heat 1 tsp oil in a pan, add the mustard seeds and let them splutter.Add the asafoetida, rasam powder, garlic and curry leaves.
- Add the tamarind water, pineapple,green chili and salt.
- Bring it to a boil.
- Garnish with coriander leaves.
- Serve with rice.
There are so many more recipes that I would love to try. Thank you Zlamushka for this opportunity. Thank you Jai and Bee for these wonderful recipes which I will be making more often now. Your blog is inspirational and the pictures are excellent. Love what you are doing and I eagerly wait for your posts.