NALLUR FESTIVAL SPECIAL: MOUTHWATERING VEG RECIPES FOR YOU!
NALLUR KANDASWAMY TEMPLE
The Nallur Kandaswamy Kovil in Jaffna, Sri Lanka, stands as a revered Hindu temple dedicated to Lord Murugan, also known as Skanda or Kandaswamy.
Its historical eminence, intricate architecture, and deep religious significance make it an iconic site among Hindu devotees.
MUSHROOM PEPPER FRY
Mushroom Pepper Fry is a simple yet delicious recipe which can be made under 20 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 04
REQUIRED INGREDIENTS
Grind
1tbsp Pepper
1tsp Cumin seeds
1/2tsp Fennel
Mushroom Roast
2tbsp Oil
¼ tsp Mustard seeds
1 tsp Ginger Chopped
1 tsp Garlic Chopped
3 Onion
250g Mushroom
1 Capsicum
¼ cup Water
Required Salt
Tempering
¼ tsp Mustard
METHOD
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Crush the pepper corns, Fennel seeds and cumin seeds in a mortar and pestle (you can also use blender to seep up the process) freshly ground pepper has lot of flavours in it so for making this pepper Mushroom always grind them freshly.
- Heat oil and once the oil is nice and hot add mustard seeds and also add chopped ginger and chopped garlic. Give it a stir and then add the chopped onions. We need to sauté the onions until they are nice and brown. Only then we will get that awesome colour.
- Now once you get golden brown add the mushroom and mix well. Then add the capsicum (adding capsicum is optional), then the freshly ground masala, required Salt some water and mix it well with the onions. We need to roast them in medium flame for 10 minutes.
- Tempering is an optional step, this step enhances the taste and flavour of the recipe, Heat some ghee, add mustard seeds, green chilies, red chilies, curry leaves give it a stir and pour it on to the mushroom.
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That's it our delicious and spicy Mushroom pepper roast is all ready to be enjoyed. Do try this recipe and please share your feedback with us. Happy Cooking!!!
GHEE RICE
Ghee Rice is a simple yet delicious recipe which can be made under 30 minutes. This recipe is highly aromatic and flavorful because of the added ghee and whole spices.
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 04
REQUIRED INGREDIENTS
For Topping
4tbsp Ghee
10 - 15 Cashews
3tbsp Raisins
1 Onion
For Ghee Rice
2 Bay leaf
3 Cardamom
4 Cloves
1tbsp Crushed Ginger
1 Onion
2cup Basmati rice
3cup Water
Some Coriander leaves
Salt to taste
METHOD
- Melt ghee in a pan and roast cashews and raisins. Take it off from the pan and keep it aside.
- Again in the same ghee (or you can add more if you prefer) add the whole spices.
- Add crushed Ginger, green chilies and saute it until raw smell of ginger is gone.
- Add Onion and saute until translucent.
- Then add the soaked basmati rice, (I have used 2 cups of basmati rice washed and soaked in water for 20 minutes).
- Mix it well with the ghee and cook for 2 minutes. Then add water and required salt. Cover and cook until all the water is absorbed by the rice
- Finally add ghee for more flavor and also add the roasted nuts, fried onions and some coriander or mint leaves on the top and turn off the heat.
- That's it our delicious and flavorful Ghee rice is ready.
MOR KULAMBU
Mor Kulambu is a traditional South Indian curry recipe made with yogurt / curd and coconut. It is often had during summer days because this recipe is refreshing and makes us feel much better under hot sun.
Prep Time: 05 mins
Cook Time: 15 mins
Serves: 04
REQUIRED INGREDIENTS
1cup Thick Curd
1cup Cucumber
½ tsp Turmeric Powder
1 ½ cup Water
For Grinding
1/2cup Grated Coconut
2 Shallots
1 Small piece of Ginger
1tbsp Channa Dal
½ tsp Cumin Seeds
For Tempering
1tbsp Oil
1/8tsp Mustard Seeds
½ tsp Skinless Black Gram/ Ulunthu
1/8tsp Asafetida
Few Curry Leaves
METHOD
- Cook cucumber in water until it turns transparent. Once the cucumber is fully cooked add salt, turmeric powder and mix well.
- Grind grated coconut, shallots, ginger, cumin seeds, green chilies and chana dal with some water and make it into a very smooth paste. (Soak the chana dal for 20 minutes before adding).
- Add the coconut base to the cooked vegetable and let it come to a boil. Once you see the kulambu boiling turn off the heat and keep it aside to cool a bit.
- Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. Once the dal changes it color to golden turn off the heat.
- Once cooled add the yogurt / thayir add the tempering to the curry and mix well. Before adding the yogurt beat it well to ensure no lumps, it should be smooth.
- Our delicious and tasty mor kulambu is ready to be served with rice.
IN CONCLUSION
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Leave a comment to share your experience on trying these delicious recipes at home.
