Archive for the ‘Gluten Free’ Category
Few days ago, I posted the Eriseri recipe and one of the best combinations for that is Puliseri. It is almost the same as morekozhambu, but tastes very different with only coconut, green chilies and mangoes.
Ripe Mango- one small fruit
Well whisked yogurt- 2 cups
Water- 1/2 cup
Salt- to taste
Turmeric Powder- 1/2 tsp
Coconut- 1/2 cup
Green Chilies- 2-3 depending on tanginess of the mango
Cumin seeds- 1/4 tsp
Oil- 1 tsp
mustard seeds-1/4 tsp
Cumin seeds- 1/4 tsp
Urad dal-1/4 tsp
Curry leaves- 4
Asafoetida- 1 pinch
Red chili- 1
Peel the skin of the mango and dice the mango in to 1″ cubes. Boil the mango cubes with water in a pan, adding salt and turmeric powder. Boil for 10 minutes or till mango cubes are tender and can be mashed. Make sure you add very less water. Now taste this to figure out how much chilies you may need to grind for the paste.
Grind coconut, green chiles and cumin seeds to a fine powder and then add water(about 1/4 cup) and grind it to a fine paste. Add this paste to the bowl of whisked yogurt. Whisk again to avoid lumps.
Pour this yogurt mix into the pot with mango. Simmer for 2-3 minutes only (till you can see slight bubbles). Switch off.
Heat oil in a separate pan and add mustard seeds and asafoedtida. When it sizzles, add cumin seeds, urad dal, curry leaves and broken red chili. Stir for a minute. Pour this over the puliseri.
This tastes so well with very ripe mangoes, good combination of chilies in the sauce as well as the amount of coconut you add. If you add less coconut, you will not get the real taste. Enjoy with Eriseri, hot rice or even with roasted potato kari. This goes well with adais also.
So, I used to make eggplant kothsu for idli/dosa as side dish. My hubby loves kothsu for pongal. One fine day(say 8 years ago??) when we were newly married, I made kothsu for dinner and announced to him that it’s his favorite pongal kothsu combo. He looked at my kothsu and said, but this is not the kothsu we eat…..I was wondering what else could it be…Finally, I figured out that my MIL makes onion kothsu. Then she made it for us this time when she was here to be with us during my daughter’s birth. It is very simple, quick to make and you need only 5-6 ingredients. Goes well with pongal or arisi upma.
Serves 2 to 3 people
Red onion-1 small size, chopped finely
Curry leaves- few
Mustard seeds-1/4 tsp
Tamarind paste-1/4 tsp mixed with 1.5 cups water
Salt to taste
Heat oil in a pan and add mustard seeds. When it splutters, add onions and salt and stir fry till it turns pink. Now add the curry leaves, green chilies and fry once. Now add the tamarind water, taste to check if salt and tanginess match.
Let it simmer for 10-15 minutes in medium flame till it thickens. Switch off. Serve hot with pongal. Tastes awesome and you will wonder how so few ingredients can make a dish taste so good.
Remember that if the chilies are not hot/spicy, then the kothsu will be tangy and not spicy. So alter the amount of chilies/tamarind paste accordingly.
I was about to post the kathrikkai kara kozhambu recipe but I wanted to post this before that. I have been making this eriseri almost every saturday for the past few weeks. Erisery is a simple Kerala dish made with yams and pumpkins. It goes very well with rasam rice or puli seri. N’s aunt who was visiting us taught me this recipe.
Yellow pupmkin or butternut squash 1 cup
Yam /suran/ chennai 3/4 th of a cup- (I used frozen)
Salt as needed
Turmeric powder -1/8 tsp
Red chili powder 1/4 to 1/2 tsp
Jaggery a pinch
Coconut oil-2 tbsp
Mustard seeds-1/4 tsp
Cumin seeds-1/4 tsp
Urad dal- 1/2 tsp
Chana dal 1/2 tsp
Curry leaves few
Grated coconut- 2 tsp
To powder: 1/4 tsp cumin seeds
1 tsp grated coconut
Cut the yam and pumpkin/ squash into 1″ cubes. The pumpkin we get here in USA cooks fast on stove top but I know the ones we get in India needs to be pressure cooked and then added to the recipe.
Wash the yam and pumpkins together, add salt, turmeric powder and red chili powder , cook on a stove top in a pan with very little water( may be 1/4 cup) till the veggies are cooked through.
Now add the coarsely ground cumin and coconut powder and mix well.
Then is the tadka part. In a pan, heat coconut oil, add mustard seeds. When it splutters, add Chana dal, urad dal and then cumin seeds. Add curry leaves. Switch off and then add the grated coconut, mix well and pour it over the pumpkin and yam mixture. If desired, add a pinch of jaggery. Drizzle with 1/2 tsp coconut oil and serve hot with rice! Tastes divine and looks divine!! So simple but very comforting soul food.