Hurray!Time for a guest post !Meet Mrs.Raadhikaa Anandan who is a vlogger at RJ’s Easy Cooking.She is one loavable,humble and a very sweet person the blogging world has given me.We met through facebook and when I approached for the guest post recipe I felt I found a good friend.Her recipes are very unique and you will find umpteen healthy and very unique recipes with detailed video here Do visit her youtube channel and follow her amazing and interesting recipes.She took so much efforts in preparing this guest post by making several attempts to try different recipes and give me the best.She ensured to also go my blog’s purpose by avoiding all white ingredients in her recipe .Thank you dear.Wishing you a great journey ahead.
For masala paste:
- Nutmeg Mace- 1
- Cinnamon -1
- Marathi mokku-1
- Red Chilly-3
- Fennel-1.5 tsp
- Pepper-1 tsp
- Cumin-1 tsp
- Red chilly powder – 1 tsp
- Coriander powder-2.5 tsp
- Poppy Seeds-1/4 tsp
- Oil-To Cook
- Mustard seeds – 1/2 tsp
- Green chilly-1
- Vazhaipoo -150g
- Mushroom -200 gm
- Turmeric powder- 1/4 tsp
- Yoghurt -1 tsp
- Salt-To taste
- Thick coconut milk -1 cup
- Mint- 1 tsp
- Coriander leaves -3 tsp
1.Measure and have all the ingredients ready.Heat a pan with some oil.
2.Saute cloves,cardamom,nutmeg mace,cinnamon and marathi mokku.
3.When they get spluttered add onion and red chillies.
4.Now add 1 1/2 tspn saunf, 1 tspn pepper, 1 tspn Jeera,poppy seeds,tomato.
4.Add some water and cook it till mushy.
5.Add 1 tsp Red Chilly Powder & 2.5 tsp coriander powder
6.Fry till all of these are cooked well.
7.Add some water to cook. Cool the mixture.
8.Now grind to smooth paste
9.Heat oil or ghee in a pan and add mustard seeds
10.Now add 1 onion/ 6 shallots, 1 slit green chilly, vazhaipoo 150g.
11.Fry well till it changes its colour and add 3/4 tbsp ginger garlic paste .
12.Fry well and add the chopped mushroom.
13.Add yoghurt ,Turmeric powder and mix well.
14.Add the ground masala when it releases water
15.Add water to kulambu consistency and allow it to boil them and salt.
16.Add the thick coconut milk from 1/2 big coconut and simmer fr 1 min.
17.Finally add 1 tsp mint, 3 tsp coriander leaves and simmer in another 30 secs
18. Chettinad Kalan vazhaipoo kuzhambu is ready
19.Serve hot with idly, dosa, chapathi, plain rice,idiyappam and roti.