Spicy Tomato Curry (Tomato Kozhumbhu)

This curry is one of the dishes belonging to the Kongunadu cuisine. I cooked this dish following the instructions given here by indosungod. When I was searching for dry red chillies in my kitchen pantry, I realized that I ran out of it. So for a replacement, I used sambar powder. We loved the sour taste and enjoyed it with hot, soft and fluffy idlis.

Ingredients:
Tomatoes - 3 (medium-diced)
Sambar powder - 2 tsp
Shallots/Pearl onions - 15 (peeled and sliced)
Curry leaves - 6
Mustard seeds - 1/4 tsp
Coriander leaves - 2 tsp (chopped)
Oil
Salt (to taste)

To Blend:
Coconut (grated) - 2 tbsp
Red onions - 1/2 (chopped)

Method:
Heat 1/2 tsp of oil and fry the chopped red onions till it becomes brown.
Add the grated coconut and mix well and fry for a minute.
Blend them into a smooth paste.
In a kadai, heat oil and add the mustard seeds.
When the mustard seeds crackle, add the sliced pearl onions and fry till brown.
Add the curry leaves.
Add the diced tomatoes and saute till it becomes half mushy.
Now add the blended paste, sambar powder and mix.
Add 2 cups of water and bring it to a boil.
Finally, add the salt and coriander leaves.
Serves as a good side dish for idlis, dosas and paniyarams.

Sent off to Priya's "RCI-Kongunadu Cuisine".

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Potato Kurma

This is the thick gravy version of the kurma.

Ingredients:

Potato - 3 (medium-peeled & diced)

Onion - 2 (medium-chopped)

Tomatoes - 2 (medium-chopped)

Garlic - 3 cloves (grated)

Ginger - 1.5 tsp (grated)

Green chillies - 2

Cashewnuts - 2 tbsp (I didn't add them)

Cloves - 2

Cinnamon - 2 inches

Cardamom - 1

Fennel seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Grated coconut - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1 pinch

Salt (to taste)

Oil

Method:

Heat the oil in a pan.

To the oil, add the onion and fry till it changes to a light brown colour.

Add the ginger and garlic & saute for a minute.

Now add the tomatoes till they become mushy.

Meanwhile grind the green chillies, cardamom, cinnamon, cloves, cumin & fennel seeds.

Add the red chilli and turmeric powder & saute.

Now add the potato pieces & ground paste and mix well.

Add required water to the potatoes.

Cover it with a lid till the potatoes are boiled.

Grind the coconut into a paste.

Finally add the coconut paste, mix well and remove from fire.

Serves as a good side dish for idlis, chapathi, rotis, etc...

Recipe source : Chef Jacob's kongu cuisine collection.

Sent off to "RCI-Kongunadu cuisine" hosted by Priya and started by Lakshmi.

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Betel Leaves and Garlic Rice

This is a 3rd century(!) Kongunadu delicacy. Recipe from Chef Jacob Sahaya Kumar from expressbuzz.com. According to him, this dish is originally prepared without onions and garlic. Instead of pearl onions, I used red onions and for dry ginger powder, I used fresh ginger.

Ingredients:

Basmati Rice (boiled) - 3 cups

Betel leaves - 3 leaves (chopped)

Garlic - 6 extremely thin slices

Onion - 1 (sliced)

Turmeric powder - 1/4 tsp

Asafoetida - a pinch

Pepper powder - 1/4 tsp

Chilli powder - 3/4 tsp

Ginger pieces - 1/2 tsp

Coconut milk - 1 cup

Sesame oil

Salt to taste

Ghee - 1/2 tsp

Ingredients for dry roasting and powder:

Bengal gram dal -2 tsp

Sesame seeds - 2 tsp

Method:

Heat the oil and add the garlic.

Fry till it changes into golden color.

Add the onions and fry till the color changes.

Now add the betel leaf pieces, asafoetida, turmeric powder, chilli powder, sesame powder, bengal gram powder, ginger and saute.

Then add the coconut milk and let it thicken.

Add the salt, boiled rice, ghee and mix.

Finally add the pepper powder.

Serve with raita.

This is sent off to RCI-Kongunadu cuisine hosted by Priya of Priya's Easy 'n' Tasty Recipes and originally started by Lakshmi of Veggie Cuisine.

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