Kalla Veetu kathirikai ~ Authentic Karaikudi recipe
Hi all,
I simply love this delicious gravy. Potato and eggplant(brinjal) are my favourite vegies. And yes this one comes with both and goes very well with Rice and chapathi. I make this for lunch and the left over is had with chapathi for dinner. Two in one! I must admit that I wonder if the recipe name has morphed into something else now and if this was the original recipe name.
Its an authentic karaikudi recipe learnt from a friend. She called it kalla veetu kathirikai. Ofcourse i laughed and asked her why it is so called. She did not know. But after some thought this is the explanation i came up with. In those days they always said stolen fruits and veggies from ur neighbour's garden tasted extremely good.
I usually prepare this in the pressure cooker. It can be made in a kadai although is more tasty when cooked in a pressure cooker due to the fact that the veggies will be softened to the rite consistency of the gravy. Serves 3-4 people.
For masala
-----------
Grated cocunut-4-5 tbsp
sombu - 1 tsp
Garlic- 2-3 pods
Sambhar podi- 2 tbsp(usual sambhar podi)
Split dalia-3 tbsp (pottu kadalai)
Salt-1 tsp(or to taste)
Veggies
-------
Potato-2 medium sized cut into cubes
Brinjal-2 medium sized cut into cubes
onion-1 small onion
tomato-1 small tomato.
other veggies that can be used
------------------------------
cauliflower
peanuts- soaked and pre cooked in a pressure cooker
meal maker(soya chunks)
I make this with all the above 5 veggies. it just tastes great anyways.
Method
--------
Note : U can season it with salt at every step. Just add a pinch of salt, that will satue time will be reduced too.
1. Grind the masala ingredients to a smooth paste .
2. Heat oil in a pressue cooker. Let the mustard seeds crackle, saute cardamom,cinamon and clove.
3.Add and saute onion for 2-3 mins.
4.Add and saute tomato for 2-3 mins.
5.Add the masala and saute for another 2-3 mins.
6.Add the veggies and saute for 3-4 mins.
7.Add 1 cup of water. Adjust water to the level that all the veggies are soaked thoroughly and little excess water is there. Mix it at this stage thoroughly and taste and adjust seasonings. You can even add dry chilli powder if you want the gravy to be more spicy.
8.Put the cooker lid on with the whistle and keep the flame at medium. Wait for two whistles and switch it off.
9.Garnish with nicely chopped coriander(cilantro) leaves.
Server hot and enjoy.
Hi all,
I simply love this delicious gravy. Potato and eggplant(brinjal) are my favourite vegies. And yes this one comes with both and goes very well with Rice and chapathi. I make this for lunch and the left over is had with chapathi for dinner. Two in one! I must admit that I wonder if the recipe name has morphed into something else now and if this was the original recipe name.
Its an authentic karaikudi recipe learnt from a friend. She called it kalla veetu kathirikai. Ofcourse i laughed and asked her why it is so called. She did not know. But after some thought this is the explanation i came up with. In those days they always said stolen fruits and veggies from ur neighbour's garden tasted extremely good.
I usually prepare this in the pressure cooker. It can be made in a kadai although is more tasty when cooked in a pressure cooker due to the fact that the veggies will be softened to the rite consistency of the gravy. Serves 3-4 people.
For masala
-----------
Grated cocunut-4-5 tbsp
sombu - 1 tsp
Garlic- 2-3 pods
Sambhar podi- 2 tbsp(usual sambhar podi)
Split dalia-3 tbsp (pottu kadalai)
Salt-1 tsp(or to taste)
Veggies
-------
Potato-2 medium sized cut into cubes
Brinjal-2 medium sized cut into cubes
onion-1 small onion
tomato-1 small tomato.
other veggies that can be used
------------------------------
cauliflower
peanuts- soaked and pre cooked in a pressure cooker
meal maker(soya chunks)
I make this with all the above 5 veggies. it just tastes great anyways.
Method
--------
Note : U can season it with salt at every step. Just add a pinch of salt, that will satue time will be reduced too.
1. Grind the masala ingredients to a smooth paste .
2. Heat oil in a pressue cooker. Let the mustard seeds crackle, saute cardamom,cinamon and clove.
3.Add and saute onion for 2-3 mins.
4.Add and saute tomato for 2-3 mins.
5.Add the masala and saute for another 2-3 mins.
6.Add the veggies and saute for 3-4 mins.
7.Add 1 cup of water. Adjust water to the level that all the veggies are soaked thoroughly and little excess water is there. Mix it at this stage thoroughly and taste and adjust seasonings. You can even add dry chilli powder if you want the gravy to be more spicy.
8.Put the cooker lid on with the whistle and keep the flame at medium. Wait for two whistles and switch it off.
9.Garnish with nicely chopped coriander(cilantro) leaves.
Server hot and enjoy.
No comments:
Post a Comment