Aadi special mixed vegetable mochai kuzhambu

In our parts here, Aadi is bigger than Deepavali. Bonafide Tamil, this month is THE month to visit TamilNadu if you want to experience everything you saw in Ramarajan movies – “Thee medhikaradhu”, “Alagu kutharadhu”, “Saami aaduradhu”, “Koozhu” and “karuvaatu kuzhambu”. Yeah, and all of these happen in cities too. Aadi velli, Aadi sevvai, Aadi perukku, Aadi ammavasai, Aadi thalupadi, Aadi is one non-stop month of frenzied activity. I am no perfect daughter-in-law. I don’t remember these dates. I don’t remember when I have to oil/wash my hair and when I shouldn’t. I don’t understand why sambar is compulsory on most of these days. I can’t make small talk. I make do. I remember the koozhu, karuvattu kuzhambu and fried eggs though. The vegetarian version of the karuvattu kuzhambu is this mochai kottai mixed vegetable kuzhambu. It is lovely with rice and appalam or fried eggs. It is a hearty kuzhambu chock full of native vegetables (avarakkai, drumstick, seppan kezhangu etc) that is traditionally served as a side dish with koozhu. Try it soon. Prep time: 15 minsCooking time: 25 minsServes: 5 Ingredients Dried mochai/Lima beans – 1 cup soaked overnightDrumstick – 1 chopped into 2 inch piecesSeppankezhangu/Colocasia/Arbi – 200 gm peeled and sliced into discsAvarakkai/Broad beans – 100 gm chopped into 1 inch piecesOnion – 1 large chopped fineTomato – 1 large chopped fineTamarind extract – 1 large lemon sized ball (~2 cups of tamarind extract)Turmeric powder – ½ tspRed chilli powder – 5 tbspSalt to tasteFenugreek seeds – ¼ tspAsafoetida powder – ¼ tspCurry leaves – 1 stemMustard seeds – 1 tspGingelly oil – 4 tbsp Method 1.       Rinse the soaked mochai a couple of times and transfer to a pressure cooker. Fill with fresh water to about double the volume of beans. Pressure cook for 20 minutes or till the mochai are tender. Set aside. 2.       Heat up a thick bottomed pot. When hot add the oil. Add fenugreek seeds, mustard seeds and curry leaves. When mustard seeds splutter add asafoetida and stir. Add the chopped onions and fry until they turn translucent. 3.       Add the chopped tomato and fry until they turn soft and mushy. Add the chopped drumstick, seppankezhangu and avarakkai. Mix everything up and fry for a couple of minutes. 4.       Stir the turmeric powder, red chilli powder and salt into the tamarind extract and break up any lumps. Pour the tamarind mixture into...

Masala Vadai

This month being Purataasi, it’s been raining vadai, pongal and payasam every Saturday. Masala vadai is an all-time favourite and a classic Tamil dish (I have done no research into this, I just feel it in my bones. If it’s not, don’t sue me). Have you seen these masala vadais stacked high at tea stalls? Those vadais are usually much bigger and thicker. The ones we make at home are thinner which means they’re crisper and tastier. I enjoy the vadai-patting and frying routine. It’s a very comforting, typical Tamil-woman exercise (remember the Paati-vadai-Crow story). Masala vadais are much quicker and easier than the medhu vadais. The dal needs to soak just for a couple of hours, so you needn’t kick yourself you didn’t do the soaking the previous night. These masala vadais are much easier to shape too. Just remember not to add water to the vadai mixture at any point during grinding or at any other time. This is a firm vadai mixture. These vadais make great snacks along with a hot cup of coffee or tea. I am sending these masala vadais to Srivalli’s Blogging Marathon #33 for the theme Kid’s Delight. Prep time: 15 minsCooking time: 15 minsMakes: 20 vadais Ingredients Channa dal /Kadalai paruppu – 1-1/2 cups rinsed and soaked in water for 2 hoursOnions – 2 chopped fineGreen chillies – 3 chopped fineGarlic – 5 pods with peelFennel seeds/Sombu/Saunf – 2 tspSalt to tasteOil for deep frying Method 1.      Rinse channa dal in 2-3 changes of water till the water runs clear. Soak in water for 2 hours. Then drain the water and retain the dal. Pulse the dal in a mixer grinder to a coarse mixture. Don’t add water. Make sure not to grind it too smooth. It has to be a little uneven and a few dals may still be whole. This is how we want it. Remove onto a bowl. 2.      Add the garlic and fennel seeds to the small jar of the mixer grinder and pulse till it is crushed roughly but is not a smooth paste. Again do not add water. 3.      Throw in the chopped onions, crushed garlic mixture and the chopped green chillies. Season with salt. Mix well with your hands so it is properly incorporated. 4.      Heat oil in a kadai/skillet. Pinch a lime sized ball of the vadai mixture and pat into a round thinnish...
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