Cheeni Avaraikai Kara Curry (சீனிஅவரைக்காய் காரக்கறி )

Commonly known as kothavarankai and in south tamil nadu it is called as ch(s)eeni avaraikai Mostly people make cheeni avaraikai poriyal, paruppu usili, kootu, vathal etc. This curry is little different in taste as well as easy to prepare. We used to have cluster bean plant at home and we are much used to this veg. Mom prepares vathal and preserve almost every year. Even in villages, this kara curry is prepared to accompany their lunch when they work in the fields. My grandma used to prepare this Kara curry just by adding the ingredients like chili powder and the home made masala which she uses for sambar.  If you have sambar powder you can use it, so no need to add chili powder as chilies are already added in it.

 This Curry suits well with Dal, curd rice, or just to mix with rice and eat. We love this curry with Chapati also.

Ingredients:

Cheeni avaraikai / clustered bean - 1 lb
Sambar powder(prefer home made) - 1 (or) 2 tbsp (adjust according to your spice level)
Oil - 2-3 tbsp
salt - as per taste

To temper:
Oil - 2 tsp
mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
cumin seeds - a generous pinch
Curry leaves -1 sprig

Preparation:

1.Wash and remove the strings of the Cluster bean.
2. Cut them into an inch length pieces.
3. In a heavy bottom kadai / pan, heat one tbsp of oil and saute the veg until its raw smell leaves and slightly the color changes (5-8 mins). Don't worry, if the veg turns black here and there.
4. Once the raw smell leaves, add the sambar powder and another tbsp of oil and saute for a minute.
5. Add salt and water (veg need to immerse 1/2 inch below the water level approximately).
6. Cover the vessel with lid and let it boil well in simmer flame. Stir occasionaly.
7. Once the veggie is cooked and all the water is absorbed, switch off the flame and temper with the ingredients listed.
Serve with Rice or Chapati :)

Notes:
1. While sauteing the veg initially, make sure to saute well so it will take less time in cooking.
2. If the veg is cooked and still water is remaining, open the lid and cook for few mins (stir gently).
3. If the water is absorbed, but the veg is not cooked well, add some hot boiling water, do not add cold or normal water.
4. While tempering you can add chopped onions for extra flavor.
5. I prefer home made sambar powder bcoz, it will have channa dal in it and gives a semi gravy texture for the curry. even if you dont have home made masala, no worries, store bought masala also works good.

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Omapodi (ஓமப்பொடி)

Another Diwali Recipe is here.. :) It is one of the easiest snack to make. Every time when we prepare Murukku kind of snacks, we prepare these crunchy omapodi also. It is most suitable for kids. Mostly this would be the first snack introduced to the kids in most of the families.

Ingredients:

Gram flour (kadalai mavu) - 1 cup
Rice flour - 1/4 cup
Omam - 1 tsp
Butter / oil - 2 tsp (in room temp)
Water - as needed
salt- as needed
Oil - to deep fry

Preparation:

1. Sift gram flour, rice flour , salt together and keep aside.
2. In a hot pan dry roast Omam seeds until the aroma comes, then soak in 1/4 cup of water for few mins.
3. Then Drain and mix the omam water with Gram flour mix.
4. knead well adding butter.
5. Using omapodi/idiyappam disc, press in a circular motion and fry the omapodi in oil.
6. Drain in kitchen towel and store in air tight container.

Notes:

1. Do not press for more layers, it may burn the lower layer soon. press 2-3 layers, flip and fry.

Butter Murukku

In childhood days, love to watch these murukkus in the bakery thro those glass jars. My parents wont buy murukku from shops, as my father was so good in making them at home. It was his interest to learn new varieties of snacks to make at home. It used to be so perfect in shape as well as taste. Even if something goes wrong while trying new recipes, he used to handle it well. During diwali snacks preparation, we all used to help mom to make more varieties. Dad used to take care of these savories, and i help mom to prepare rava ladoo or other sweets. Those are sweet memories. :)

This specific butter murukku doesn't need more ingredients as well as no need to spend much time in preparing.  Even I used to prepare this for weekend / evening snacks.

Ingredients:

Rice flour / Idiyappam flour - 1 cup
Gram flour / powdered fried gram - 3 tbsp
Butter - 1 tbsp
jeera, ajwin, sesame seeds - 1.5 tsp each (optional)
perungayam / hing - a pinch
Oil - to deep fry
salt - to taste
Water - as needed

Preparation:

1. In a vessel, sift the rice flour, gram flour , salt, perungayam and keep aside
2. Add butter and mix with the flour.
3. Add Jeera, ajwin, sesame seeds and mix with the flour.
4. add water little by little and mix as idiyappam dough.
5. Heat oil in kadai, Using murukku press and star shape disc, Press on heated oil and deep fry murukkus.
6. drain in paper towels and store in a airtight container

Perfect tea time snack as well as diwali snack is ready to taste.

Notes:
1.When the murukku reduce bubbling and flots on top, you can remove from oil.
2. While kneading the dough i prefer to use warm water. But even with normal water it comes out well.

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Tiffin Sambar

This tiffin sambar version is with Tur dal. Normally tiffin sambar used to be made with moong dal.
I have tasted this sambar at my friend's house and got the recipe from my friend's mom. It was so simple to make with less ingredients. Aunt suggested me to add carrot, beans, potato kind of veg. Here I have used my choice of veggies.

 Ingredients;

Tur dal - 1/2 cup (pressure cook with turmeric, hing, and keep ready)
Onion / shallot - 1/2 cup cubed
tomato - 2
Veg of your choice - 1 to 1.5 cups (carrot, beans, potato, drumstick, egg plants etc) cut them into an inch sized pieces
turmeric - 1/4 tsp
Oil - 2 -3 tsp
Coriander leaves - a fistful ( finely chopped)
salt - to taste

to roast and grind:

channa dal - 2 tbsp
coriander seeds -  1.5 tbsp
red chilies - 3-4 (adjust according to your taste)

To temper :

Oil - 2-3 tsp
green chili - 1
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
cumin seeds  -1/4 tsp
curry leaves - 1 sprig

Preparation:

1. In a pan, dry roast channa dal, corinader seeds, red chilies one by one , let them cool down , powder and keep aside.
2. In a pan, Heat oil and saute onion / shallots , cubed tomatoes by adding one by one.
3.when onion and tomatoes are merged / cooked, add the vegetables, turmeric, salt and saute well. (if egg plants are used, then add them once other vegetables are 50% cooked).
4. Add 2 -3 cups of water and let it boil and roll out well. Now add the ground sambar masala and mix.
5. Once the veggies are cooked, add the boiled and smashed dal (little by little)and mix well. check for salt and adjust.
6. add chopped coriander and switch off the flame
7. temper using the items listed and add to sambar.

Notes:
1. add your choice of veggie
2. No need to add tamarind, if tomatoes are not tangy, add a small amount of tamarind concentrate or extract, say about 1/8 tsp.
3. Either your can temper with ghee or add a tsp of ghee on top of it. It will add extra flavor and taste while serving with tiffins
4. sambar should not be too tick, add half of the boiled dal and chk the consistency, and add the remaining accordingly.

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