Urad Dal Rice | Ulundhanchoru | Rice Recipe | Ulundhu Sadham | Ulundhu Choru |

Perfectly cooked Rice flavored with urad dal and Fenugreek. Enjoy these aromatic Ulundhanchoru (Urad dal Rice) with mutton curry or any curry or lentil.

This particular recipe is a popular South Indian dish from Tirunelveli where Black Lentil (Urad Dal) is combined with rice to make a hearty dish.

Minimally spiced, easy to put together with few ingredients, its a complete protein meal. The simplicity of this dish makes this a winner in my eyes.

My mom would always make Ulundhanchoru for a non-veg treat at home, so I always prefer this rice over plain rice on such days. So this recipe has been in my repertoire and makes for a great lunch box option along with non-veg curries or just as it is, along with a vegetarian side dish.

While you can use Whole Urad Dal, split or skinned for this recipe – I would recommend using whole black lentil for absorption of the nutrients & the taste. As I haven’t been able to get whole black urad dal here in Japan, I’ve made it with skinned ones. But I highly recommend trying it out with whole ones. Oh..and add a sprig of curry leaves while sautéing this Rice and you will love the aroma of it.

Ulundhanchoru is so much more flavorful. Goes well with any side dish, but eating it with Mutton Curry gives an optimal boost. The vegetarians serve it with Ellu Thuvaiyal (Sesame Chutney) which is also an adorable combination. Here are some of the other recipes which pairs well with this rice,

Kerala Chicken Curry

Pepper Chicken

Squid Curry / Kanava Kuzhambu

Chettinad Egg Curry

Prawns Masala

Perfect for all those times when you are lack on time. Or when you just want to make nutritious. Or even when you want to make something special. It fits all the needs. And that’s what simplicity of this dish is all about 🙂 🙂 I know it sounds too much but trust me, this whole thing would take you just 20 minutes to put together.

Let’s start making these yummilicious Ulundhanchoru…

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Ingredients

• 1 cup, Rice (any variety)
• 3/4 cup, Urad Dal
• 1 tsp Mustard Seeds
• 1 tbsp Fenugreek Seeds
• A sprig of Curry leaves
• Salt
• 3 1/2 cups, Coconut Milk (Thin)
• 1 tbsp, Coconut Oil

Cooking Instructions

1. Rinse rice and dal together and set aside.
2. In a pan or pressure cooker, add a tbsp of coconut oil. When hot, temper with mustard, fenugreek and curry leaves.
3. Add the rice and dal mixture and fry until nice aroma wafts, almost a minute.
4. Season with Salt. Add in 3 1/2 cups of thin coconut milk (1:2 ratio), you may add more if you like a mushier rice.
5. Pressure cook for two whistles. (I’ve used an electric rice cooker today).
6. Once done, serve hot with curry of your choice.

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Special Notes:

• Coconut oil gives a nice flavour to the curry. If you’re not comfortable with the flavour, feel free to use any vegetable oil.

• Coconut milk makes the rice richer. Can be cooked with water alone.
• Seasoning with fenugreek and curry leaves elevates the taste. But add in moderation as it turns bitter when sautéed until brown.

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If you like this recipe, Do not forget to leave a comment at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

Vazhaipoo Rasam | Banana Blossom Rasam | Rasam without Dal | Simple Rasam Recipe

Rasam is an authentic south Indian Recipe. Rasam, the most delicious appetizer drink is light on stomach and high on taste. This flavourful dish is ideally served before after the main course.

Rasam doesn’t appear in my daily kitchen menu. But recently I am addicted to different kind of rasams. One such is the Vazhaipoo / Banana Blossom Rasam.

Vazhaipoo is something which we rarely buy at home. It is just the prep work needed for the flower which stops me from buying it frequently.

Similar to Tomato Rasam, preparing Vazhaipoo Rasam at home is very easy and it requires basic ingredients like tomato, tamarind, black peppercorns, garlic and cumin seeds.

On a side note, vazhaipoo is extremely healthy with immense benefits. And at the end, I always feel that the time and effort I had put in was not in vain.

So, try this simple recipe at home with your own choice of flavors and relish with your loved ones.

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Author: Nathiya Adiseshan

Preparation Time: 3 mins

Cooking Time: 10 mins

Serves: 3

Ingredients:

For the Rasam:

• 2 medium Tomatoes, Pureed
• 1/2 Tomato, chopped into quarters
• 20-25 florets, Vazhaipoo, finely chopped
• Tamarind, gooseberry sized
• 1/4 tsp, Turmeric powder
• a pinch, Asafoetida
• a sprig, Curry leaves
• a bunch, Coriander leaves
• Salt
• 2 pods, Garlic crushed

For Rasam Powder (Dry roast and grind):

• 1/8 tsp, Fenugreek seeds (optional)
• 1 tsp, Cumin seeds

• 1 tsp, Pepper
• 1 tsp, Coriander seeds
• 1 tbsp, Toor dal
• 1, Red chilli
• Curry leaves

To temper:

• 1/2 tbsp, Oil
• 1/4 tsp, Mustard seeds
• 1/4 tsp, Cumin seeds
• a sprig, Curry leaves

HOW TO MAKE RASAM

1. Puree tomatoes along with gooseberry sized tamarind.
2. In a kalchatti, add the tomato puree, chopped tomatoes, turmeric powder, crushed garlic, curry leaves, chopped vazhaipoo/ banana blossom, asafoetida and salt.
3. Pour 3 cups of water & bring it to a boil. Then simmer for 5 mins or until raw smell of tamarind goes away.
4. Add in a tbsp of rasam powder. Allow it to boil.
5. Taste the rasam and add more salt as needed to suit your taste. Simmer it for 2-3 mins.

1. Meanwhile heat oil in a tadka pan and temper with the ingredients listed above. Fry this mix until it starts crackling and pour it over the rasam. Garnish with coriander leaves.

1. Turn off the stove. Keep the pot covered for 15 minutes before serving.
2. Serve rasam with rice or just serve it as an appetizer in your meal.

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Special Note:

• As soon as it becomes frothy, turn off the stove. Cover it for 15 minutes before serving, the resting time at the end also plays a major role in flavor.
• Adjust the quantity of rasam powder to satisfy your taste buds.
• Store bought rasam powder can also he used. But check on the turmeric powder and asafoetida content while adding.

POONDU KUZHAMBU/ GARLIC CURRY/ GARLIC SIMMERED IN A TAMARIND BASED GRAVY

Have you ever tried cooking garlic as the main ingredient ?

If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.

The garlic curry will be less pungent and tangy even the kids can give a try 🙂

It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!

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Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

• 10 cloves Garlic, roughly chopped/crushed
• 12 Shallots/ Sambar onions, chopped
• 1/4 cup Tomato, chopped
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chili powder
• 2 tbsp Kizhambu Milaga powder (either homemade or store bought)
• lemon sized Tamarind (soak in water and get the pulp)
• 1/2 teaspoon Salt
• a pinch, Jaggery

To temper:

• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Split black gram
• 1/2 tsp Cumin seeds
• 1/4 tsp Asafoetida
• a sprig, Curry leaves
• Sesame oil

Making the “Poondu Kuzhambu”

1. Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram  and asafoetida, temper all the ingredients over medium heat for 1 minute.
   

   

   

   

   

   
   Saute chopped shallots and garlic.
   

   
   You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.
   

   
   Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.
   

   

   

   
   Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
2. 

   

   
   if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
3. 

   
   This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.

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Special Note:

• You can reduce the amount of red chilli powder if you prefer less spicy.
• Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
• Crush half garlic and add remaining half as whole or chopped. 

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If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

Kerala style Kadala Theeyal Recipe / Chickpeas Curry / Chickpeas in a roasted coconut sauce

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Somedays based on the season or the festivities around the corner, you may get to cook so early or go on a trip and so you compromise on the food. But with the best choice being a dish that doesn’t gets spoiled easily tops the list is roasted coconut gravy.

And that’s my amma’s/ grandma’s and everyother lady in neighbourhood would pull off as a life saver, Theeyal 😋 The soul cum comfort food from the hearts of every Malayalee !!! 

Theeyal is an authentic Kerala dish and is prepared using vegetables like okra, shallots, bittergourd, brinjal and so on.

Theeyal means burnt dish which means coconut is roasted till it becomes dark brown in color. The dish gets its color from the roasted coconut and the tamarind paste.

Theeyal is made in many households of Kerala and also in regions of Kanyakumari. In certain places of Kanyakumari, Mixed Veg Theeyal is an essential part of Marriage/Maruveedu (மறுவீடு) Sadya (Keralite’s Vegetarian Feast). Theeyal has got a sour and spiced taste which goes well with hot rice.

Its secret lies in the unlimited number of vegetables that can be used and the roasting of coconut to its preparation. Here is the recipe, try and enjoy the traditional delicacy.

Chickpeas, Shallots, Brinjal and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…

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Author: Nathiya Adiseshan

Cooking Time: 20 mins

Preparation Time: 15 mins

Serves: 3 people

INGREDIENTS

• 1 cup Chickpeas/ Chana, boiled
• 1 cup Coconut, grated
• 1 tbsp Cumin seeds
• 1 tbsp Black peppercorns
• 3-4 Garlic pods (optional)
• 4-5 Shallots/ Pearl Onions/ chinna vengayam
• 1 1/2 tbsp Chilli powder 
• 2 tbsp Coriander powder 
• Tamarind, size of gooseberry
• 1/2 cup Veggies diced (Brinjal, Drumstick, Yam)
• Salt
• 1 tsp Mustard seeds
• 1/8 tsp Fenugreek seeds
• Red chillies
• Curry leaves
• Coconut Oil

Here we go…

1. Soak chickpeas overnight. Pressure cook and keep aside.
2. Heat a tbsp of oil and add grated coconut, cumin seeds, shallots, peppercorns, and curry leaves (garlic pods optional).
3. Fry the coconut till it turns a darker shade of brown. Reduce the flame to low, add chilli and coriander powder. Cook for a min.
4. Once it is cooled completely, grind the coconut mixture to a smooth paste (If required, add little water).

1. Soak tamarind in 1/4 cup of water and keep aside.
2. In a heavy bottomed pan (I’ve used Kalchatti, soapstone cookaware), add the diced brinjal, yam/drumstick and shallots with little water ( I have added brinjal, yam and shallots alone today). Cook until the veggies are done.
3. Add roasted coconut paste, tamarind water and salt. Mix well. Add 1 1/2 cups of water to it. Bring it to boil.

1. Now add the boiled chickpeas. Stir well.
2. Reduce flame to lowest and cook for 4-5 mins. When the oil starts oozing out, switch off the flame.
3. Heat oil in a pan and crackle mustard seeds, fenugreek seeds, red chillies and curry leaves. Add this to theeyal.
4. Serve with hot rice.

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Notes:

• Coconut oil imparts a distinct aroma and flavour. You can use any oil of your choice too.
• Its important to fry the coconut really golden/brown. Do not char it while roasting.
• The oil from the coconut will separate while grinding and the mixture will become into a paste. If required, add little water.
• Black chickpeas tastes better than the white ones.

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Chana Masala/ Chole Masala/ Chickpea Curry

A flavorful, thick, stew-like curry that’s not overly spicy, and the perfect plant-based vegan meal.

Chana masala is traditionally based with chickpeas, onion, ginger, fresh cilantro, a blend of spices, and tomatoes. The magical step that takes this dish to the finger lickin’ level is the bulk of flavourful spices and DIY garam masala.

It can be prepared a number of different ways, but I chose the simple route: One pot OPOS method. 😋😜

It’s vegan, gluten-free, good for you and freezable so you can save your time. How wonderful. Enjoy this version of mine with rice or naan/chapathi, but I promise that it tastes damn good.

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Ingredients

250g Chickpeas, (boiled or canned)

2 medium Onions, finely chopped

2 medium Tomatoes, roughly chopped

1 inch piece Ginger, finely chopped

2-3 Green chillies, roughly chopped

½ tsp Coriander powder

½ tsp Chillipowder (Kashmiri if possible)

1 tsp Turmeric powder

1 tbsp Garam masala, homemade

1/2 Lemon, juiced

½ small pack Cilantro

Salt, to taste

Oil

Instructions

1. Heat a pot over medium heat. Once hot, add oil, ginger (just finely minced).
2. Then, add onions to the pan. Cook, stirring frequently, until onions start to turn brown.
3. Next add tomatoes. Repeat this process until they turn mushy.
4. Immediately add green chillies and stir to combine.
5. Add turmeric, chilli powder, coriander and garam masala. Stir until fragrant, about 30 seconds.
6. Add drained, boiled chickpeas. Stir until it coats well with the masala, about 30 seconds. Add 1/2 cup water. (Tip in the chickpeas, along with their cooking water for more flavor).
7. Maintain a simmer, uncovered for 10 minutes, or until thick. Stir occasionally.
8. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
9. Remove from heat and add lemon juice. Serve with rice and/or chapathi, naan, sprinkling additional cilantro on top.

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Special Note:

• Fresh cilantro and lemon juice make an excellent garnish.
• Simmering chickpeas broth lends them plenty of flavor.
• DIY Garam Masala creates better flavor than mixing pre-ground spices.

Pumpkin Erissery/ Mathanga Erissery/ Pumpkin in Spiced Coconut (Sadya Special)

Vishu/ Tamil New Year is near and these days people (newbie chefs like me….) go crazy searching for vegetarian recipes recalling their mom’s signature dishes over the phone or online. Sadya is the only time where we get to eat 15-16 types of curries with yummiest Payasams.. For me, grating coconut is the most difficult as well as kadupethifying task while preparing Sadya. Anyways, what’s a better time than Vishu/Onam to have this, right?

Stories apart……..

Erissery, a typical Kerala sidedish tops among the main dish in Onam Sadya. It is one of the easiest recipes and it tastes absolutely delicious. Usually, Erissery is made with pumpkin (Mathanga in Malayam; Parangikai in Tamil) and lentils with a final touch of roasted coconut and mustard tempering. You’ll find different variations of this recipe across the state with other veggies like yam (chena), raw papaya, unripe bananas/plantain (kaya)  and kootu erissery (mix of veggies) too.

In this recipe, I have added Pumpkin alone. Adding roasted coconut is a real treat, together with pumpkin they taste wonderful.

Make festive occasions exceptional with this Special Pumpkin Erissery…

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Author: Nathiya Adiseshan

Preparation Time : 2 mins
Cooking Time : 7 mins
Serves : 3-4

Ingredients

• 2 cups Pumpkin, diced
• Salt
• 1 cup water

To grind:

• 1/4 cup Coconut
• 2 Shallots 
• 2 Green chillies
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Turmeric powder

To temper:

• 2 tablespoon Coconut Oil
• Mustard 
• A sprig of Curry leaves
• 2 Shallots
• 2 Red Chillies
• 1/2 cup grated Coconut

Let’s make this Pumpkin Erissery…..

1. Cut pumpkin into medium pieces and cook it with little water and salt.  After cooling down, mash it with a spoon and keep it aside.
   

   
2. In the meanwhile, coarsely grind the ingredients listed under “to grind”  without adding water.
   

   
3. Pour this into the mashed pumpkin. Mix well and let it boil.
4. Heat coconut oil in a pan, throw in some mustard seeds, curry leaves, shallots and red chillies. Add this seasoning to the erissery.
5. Finally, add a handful of grated coconut to the same pan and fry till it becomes golden brown. Pour this over the curry.
   

   
6. Now your tasty Pumpkin Eriserry is ready to serve..

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Special Note:

• If the pumpkin is not ripe enough, then u can add 1/2 tsp of sugar. This will increase the taste.
  

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Moru Curry/ Pineapple Pulisseri/ Moru Kachiyathu

Moru Curry, otherwise named Pulisseri or Kachiya Moru, is a Kerala style seasoned yoghurt which is served as a part of Onam sadya.

Pulisseri is a favorite summer curry in every Malayalee’s house. A variety of vegetables can be used to make this curry, including mangoes, plantains, cucumber, tomato, pineapple, and ashgourd making it such a versatile dish.

Tangy, subtly spicy, aromatic and outrightly lip-smacking curry perks up my mood every time I eat it! I usually make it when I don’t have veggies in stock or my lazy bug bites me.

This recipe is relatively simple and can be made with or without coconut. Here is how to make it with pineapple and coconut paste.

With Kerala moru curry, you can enjoy a good hearty meal with just “papadam” as accompaniment.

Pineapple cooked with spices and simmered in a yogurt and coconut sauce is a tangy accompaniment to matta rice

 

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Author: Nathiya Adiseshan

Preparation Time: 2 minutes

Cooking time: 10 minutes

Serves: 2-3

Ingredients

• 1 1/2 cup Curd, beaten with 1/4 cup water
• 1/4 cup Pineapple, diced
• 1/2 cup Coconut, grated
• 1-2 Green Chillies
• 1 teaspoon Cumin seeds
• 1 inch Ginger
• 1/2 teaspoon Turmeric powder
• 1/2 tablespoon Chilli Powder
• 1 tablespoon Coconut Oil
• 1 teaspoon Mustard seeds
• 1 sprig of Curryleaves
• Salt

How to make Moru Kachiyathu (Kerala Style Seasoned Buttermilk)

1. Peel and dice the pineapple into small pieces.
2. Cook pineapple with 1/2 cup of water, turmeric powder, chilly powder and salt on low flame (approx 5-7 minutes).
3. Meanwhile, place coconut, ginger, green chilli, cumin seeds and turmeric powder in a mixer jar. Add little water and blend to make a smooth paste. Keep aside.
4. Once the pineapple is cooked well, add the coconut paste to this and bring the curry just to a boil.
5. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off. (Take care not to over boil the curry)
6. Heat coconut oil in a pan over medium flame, add the mustard seeds, once they splutter, add red chillies and curry leaves. Turn off the flame and pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
7. Tasty Pineapple Moru Curry is ready. Serve with matta rice and enjoy!!!
   

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Special Note:

• Pineapple cooks quickly and hence ensure not to overcook it. 
• Take care not to overboil the curry, else it will get curdled.
• Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.
  

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If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach