Kohlrabi / Noolkol Kurma

Kohlrabi / Noolkol Kurma

Ingredients:

  • Noolkol, chopped into cubes ~ 1 cup
  • Onion, slit lengthwise ~ 1
  • Tomato, chopped into cubes ~ 1
  • Ginger-garlic paste ~ 1 Tbsp.
  • Sombu / Fennel seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.
  • Cinnamon stick ~ 1
  • Cloves ~ 2
  • Water ~ to get the kurma to the desired consistency

To blend:

  • Coconut ~ 2 Tbsp.
  • Roasted gram / Pottu Kadalai ~ 2 Tbsp.
  • Coriander powder ~ 1 Tbsp.
  • Sambhar powder ~ to taste

Steps:

  • Blend the items under the ‘To Blend’ into a coarse paste with some water.
  • In a pan, add the oil, and once hot add sombu, cinnamon stick and cloves, followed by the onions and ginger-garlic paste.
  • Saute the onions until soft, and then add the tomato and noolkol.
  • Once the tomatoes turn mushy, and the noolkol is cooked, add the blended stuff, water and salt and let it come to a boil.

Tomato Sambhar

Tomato Sambhar

Ingredients:

  • Tomato, chopped into chunks ~ 3
  • Onion, slit lengthwise ~ 1
  • Toor Dhal ~ ½ cup
  • Water ~ 2 cups
  • Tamarind extract ~ 1 Tbsp.
  • Mustard Seeds ~ 1 tsp.
  • Fenugreek ~ 1 tsp.
  • Turmeric ~ a pinch
  • Sambhar powder, Corriander powder ~ to taste
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • Boil toor dal with water (1:3 ratio) and turmeric in a pressure cooker until well cooked.
  • In a pan, add the oil, and once hot add the mustard and fenugreek seeds. Once the mustard seeds splutter, add the onion and saute until it turns translucent.
  • Now add the tomatoes, sambhar and corriander powders, and saute for a couple of mins. until the tomatoes turn mushy.
  • Add the tamarind extract, salt and the remaining water and let it come to a boil.
  • Finally, add the mashed/cooked toor dal and let it all come together.

Tomato – Onion Chutney

Tomato - Onion chutney

Ingredients:

Onion, tomatoes, ginger, garlic, cilantro, red chillies, sambhar powder and salt.

All of the above are to one’s preference.

Steps:

  • Saute all the above ingredients and then blend when slightly cool.

Notes:

  • If you want to store it for a long time, temper some oil with mustard seeds and add it to the blended chutney.

Write to me at:

chennaispiceblog@gmail.com

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