Unde / Urunde MorKolumb | Unde Majjige Huli

Unde / Urunde MorKolumb(Iyengar Tamil) OR Unde Majjige Huli (Kannada) They call this dish in different ways in different regions. This is authentic iyengar dish. Steamed Lentil balls are dunked into Mor Kolumb. This dish made only occassionally during functions. Most popular in Iyengar Wedding Menu’s. I am posting this recipe as one of my viewers requested this. Sorry for taking time to post it. They are many recipes which are lined up :). A similar dish is also made in Northern part of India and it is called Kadi Pakora. 


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Prep Time : 15 Mins
Cook Time -  10 Mins
Serve - 4 people

Ingredients for Steamed lentil dumplings
  • Toor Dal - 1/2 cup
  • Coconut - 2 tbsp
  • Green chillies - 1 or 2
  • Coriander leaves - few
  • Salt to taste
Method
  1. Wash dal and soak it for 2 hours
  2. Grind dal , coconut, chillies and coriander  make a thick paste. Take a small portion and make a dumpling shape
  3. Place them in to the idli stand before place the mixture grease oil in to the idli stand keep it in the pressure cooker without putting pressure cooker weight for 8-10 mins
Ingredients for MoreKolumb
  • White Pumpkin / Pooshinkayi / Budkumbalakayi - 1/2 kg or Cucumber cubes
  • Curds / Thair / Mosaru - 3/4th cup
  • Pachmalaka / Hasimensinakayi / Green chillies - 2 or 3
  • Kothambri soppu /Coriander leaves - 2 tbsp
  • Peryangayum/Hing/Asafodia a pinch
  • Thenga/Thenginaturi/Coconut - 1/2 cup
  • Manje/Harshina./Turmeric powder - 1/2 tsp
  • Kadag / Sasive / Mustard seeds - 1/2 tsp
  • Kadale / Hurkadale /Dalia split - 2 tbsp
  • Water - 1/4 cup
Method
  1. Wash and remove the skin,  cut into pieces and chop them into cubes. Then parboil for 5-8mins and turn off the stove
  2. Grind the morekolumb ingredients except pumpkin grind into a smooth puree
  3. Add masala to the cooked pooshankayi and salt, bring into boil for few minutes
  4. Allow it to cool completely then add curds stir well add lentil dumplings serve with hot plain rice.
 photo Undemorkolumb4_zps9dldkszf.jpg

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Oats Vegetable Upma | Uppittu

Oats is a popular grain nowadays and recommended for health reasons . Eating Oats as is a huge problem for my family so came up with a recipe wherein I could make them eat Oats. Made “Oats Vegetable Upma” – iyengar style. No Onion, No garlic but with Vegetables. Came out very nice and my family did not even know it was Oats until I told them ;)



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Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredients
  • Upma Rava - 1/2 cup
  • Oats - 1 cup
  • Vegetables : peas, carrots, all color capsicums/bell peppers, beans, potatoes, shredded cabbage - each 1/4 cup 
  • Hot water - 4 cups
  • Oil - 4 tbsp
  • Mustard seeds - 1 tsp
  • Chana dal / Yellow split chickpea - 1 tsp
  • Asafoedita / Hing - 3/4 tsp
  • Salt to taste
  • Green chillies - 1 or 2 
  • Curry leaves - 1 string
  • Coconut , grated - 2 tsp
  • Lime / lemon juice - 1 tsp
  • Coriander leaves - 4 tsp(finely chopped)
Method
  • Take a heavy bottom wok/pan fry rava and oats together for few mins till very lightly  roast and transfer into plate and keep aside
  • In the same pan add oil heat it then add mustard seeds , chana dal, curry leaves, green chillies and asafoetida fry till dal turn into golden color
  • Add all vegetables and stir fry till all capsicums till tender after that
  • Add hot water close the lid and allow them to cook all the vegetables 
  • Add salt then add slowly rava + oats stir well again close lid and allow to cook well 
  • Mix well if it is cooked rava and oats add coconut saute switch off the flame add lime juice and coriander mix well again serve hot 
Note: I used organic oats also can be used old fashioned oats. I normally make dry roast oats and roughly powdered and store it in airtight box whenever need so can be used its  handy ingredient.
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Sending this to Breakfast event hosted by Srivalli


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Carrot Kosambri With Corn | South Indian Salad

This is one of the healthiest salad/kosambri, Instead of peanut, tomatoes and moong added sweet corn kernels. Kids like this. 

Carrot Kosambri with corn photo CarrotwithCornKosambri_2_zpse2a510c3.jpg

Carrot kosambri with corn photo CarrotWithCornKosambri_zpse88d3b97.jpg

Prep Time : 10 Mins + 1 hr corn soaking time



Ingredients
  • Carrots - 1/2 kg or 10 no
  • Corn kernels (i used frozen)  - 1/4 cup
  • Thenginaturi / Thenginakayi / Coconut grated - 2 tbsp
  • Nimberasa / Yenmchingaras / Lime/Lemon juice - 1 tbsp
  • uppu / Salt to taste
  • Karibehvu soppu / Karvappale / Curry leaves - few
  • Kothambri Soppu / Coriander leaves - 2 tbsp
Tempering
  • Yenne / Oil - 1 tsp
  • Sasive / Kadag /Mustard seeds - 1/4 tsp
  • Kadalebele / Kadalparppu / Split yellow chanadal - 1/2 tsp
  • Hing / Peryangyum /Asafoetida - a pinch
  • HasiMensinakayi / Pachmalaka / Green chillies - 1 , chopped 
Method
  1. If using dry corn soak for1hour or more and drained all the water and place saucepan on stove cook  the corn kernels along with enough water until tender and drain the water ( for using frozen corn, take a hot water in a bowl soak for 2 mins )
  2. Wash and peel the skin and grate the carrot finely
  3. In a bowl add grated carrot , coconut ,cooked corn, lime juice, salt 
  4. In a small pan heat oil add mustard seeds allow to splutter, then add asafoetida, chillies, curry leaves and chanadal turns light golden in color pour into carrot bowl , garnish coriander mix well and serve 


Carrot with corn kosambri photo CarrotWithcornKosmabri_3_zps20c3b066.jpg


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Carrot Kosambri With Pairthuparpp | Carrot Kosambri with Hesarubele | Salad

Kosambri series posting carrot with moong dal (split green gram). The combination of this kosambri is tasty and it is aunthentic karnataka  Kosambri is nothing but salad. 

Carrot Kosambri with parthuparppu photo carrotkosambri_zps699b7720.jpg

Prep Time : 10 Min + 45 mins lentil soaking time

Ingredients
  • Carrots - 1/2 kg or 10 no
  • Tomato - 2
  • Pairthuparppu / Hesarubele / Yellow split moong  - 1/4 cup
  • Thenginaturi / Thenginakayi / Coconut grated - 2 tbsp
  • Nimberasa / Yenmchingaras / Lime/Lemon juice - 1 tbsp
  • uppu / Salt to taste
  • Karibehvu soppu / Karvappale / Curry leaves - few
  • Kothambri Soppu / Coriander leaves - 2 tbsp
Tempering
  • Yenne / Oil - 1 tsp
  • Sasive / Kadag /Mustard seeds - 1/4 tsp
  • Kadalebele / Kadalparppu / Split yellow chanadal - 1/2 tsp
  • Hing / Peryangyum /Asafoetida - a pinch
  • HasiMensinakayi / Pachmalaka / Green chillies - 1 , chopped 
Method
  1. Soak the lentils for 45mins and drained all the water and keep aside
  2. Wash and peel the skin and grate the carrot finely and Chop the tomatoes finely
  3. In a bowl add grated carrot coconut , tomatoes, moong , lime juice, salt 
  4. In a small pan heat oil add mustard seeds allow to splutter, then add asafoetida, chillies, curry leaves and split moong fry till chanadal turns light golden in color pour into carrot bowl and mix well and serve



Carrot kosambri with pairuthaparppu photo carrotkosambri_zps5fb82ab7.jpg


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Carrot Kosambri with Congress Kadlekai | South Indian Salad

Carrot Kosambri is traditional karnataka style of salad. Added congress kadalekai Just tried it and tastes good. Kosmabri is no cook salad mixed with lentils and makes various kinds of kosambari's can be made with carrot , cucumber or sprouts.


Carrot with congress photo kosambri_zps54040c3f.jpg

Prep Time : 10 Mins
Cook Time :  5 Mins

Ingredients
  • Carrots - 1/2 kg or 10 no
  • Tomato - 2
  • Congress kadalekai - 2 tbsp
  • Coconut grated - 2 tbsp
  • Lime/Lemon juice - 1 tbsp
  • Salt to taste
  • Curry leaves - few
Tempering
  • Oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Split yellow moong - 1/2 tsp
  • Asafoetida - a pinch
  • Green chillies - 1 , chopped 
Method
  1. Wash and peel the skin and grate the carrot finely and Chop the tomatoes finely
  2. In a bowl add grated carrot coconut , tomatoes, congress kadalekai , lime juice, salt 
  3. In a small pan heat oil add mustard seeds allow to splutter, then add asafoetida, chillies, curry leaves and split moong fry till moong turns light golden in color pour into carrot bowl and mix well and serve

Carrot Kosambri with Congress photo carrkosambri_zpsbbe4e62a.jpg


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Thayir Ambode | Mosaru Ambode

I made this on  Ramanavami now time to post it. This is regular ambode (made out of dal/lentils) soaked in the thick curds/dahi. This is different taste compare to dahi vada /thayir vade. But easy to make it's delicious. Try it!!


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Prep Time for Thayir Ambode : 10 Mins
Prep Time for Ambode : 2hrs(lentil soaking time) + 10 Mins(grinding the masala) + 15Mins to (deep fry)

Ingredients for Ambode
  • Chanadal / Kadaleparppu / Kadale bele  - 1 cup
  • Coconut / Thenga / Thengina turi - 2 tbsp
  • Green chillies / Pachmalaka / Hasimensinakayi - 4 (or 2)
  • Coriander leaves / Kothambri / Kothambrisoppu - 1/4 cup
  • Salt to taste
Note : for grinding can be added few mint leaves or dill leaves/sopsige soppu  (I added mint leaves)

Ingredients for Thayir Ambode
  • Fried Ambode 
  • Thick curds / Dahi - 5 cups ( beat the curds well )
  • Salt to taste
  • Ginger - a small piece
  • Coriander leaves - 1 tsp
  • Green chillies - 1/2 piece  
Method for Ambode
  • Soak the dal / kadaleparppu for 2 hrs. Then drained all the water 
  • In a mixer or food processor , add parppu/dal , chillies, coriander , coconut and mint leaves add very little water and blend roughly add salt and mix well and keep aside
  • In the other side keep hot water in a bowl 
  • Make a small ball of the mixture and flatten them on the plastic sheet or palm
  • Heat oil in a pan and fry ambodes till golden in the medium flame 
  • Add ambode into hot water. Leave it for 2 minutes. Press out each ambode gently between palm or paper towel.
Method for Thayir Ambode
  • In a mixer add coconut , chillies, ginger, coriander make a fine paste using little bit of water
  • Mix the masala into curds and add salt 
  • Add ambodes to the masala curds and leave it for an hour to soak it well then sprinkle mixture and garnish coriander leaves serve room temperature or cold. 


 photo Thairambode3 _zpspu35gl7z.jpg

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