Murungai Mushroom Masaal Kulambu

Servings about 3
This is a result of my curiosity.. a fusion of few different recipes and here it is - a new tasty gravy. Tamil came from work and said it tasted ultimate and he enjoyed his lunch. :) He has no idea what he has gotten himself into - this item is going to be a regular in my kitchen until he begs to differ. ;)

• Fine grind abt 10 one inch coconut pieces, 1 garlic pod, 1/4tsp of fennel seeds.
• In a hot pan add oil and season it with cloves, cinnamon, curry leaves, fennel seeds, 1 long slitted green chilly, 1 coarsely crushed garlic pod
• Add 1 large finely chopped red onion and saute until it turns light brown
• Add the drumsticks (I used frozen) and fry until raw smell goes away
• Add 1tsp of red chilly powder, 2 tsp of coriander powder, 1/4tsp of cumin powder, salt per taste
• Optional: Add 1/4tsp of paprika powder or 1/4tsp of curry powder
• Stir well and fry for a min
• Add the quartered mushrooms and fry for couple of minutes
• Add the coconut paste and fry for 1 minute as we have the raw garlic and fennels in the paste
• Add 1 cup of water
• Adjust salt per taste
• Toss a handful of cilantro leaves
• Pressure cook for 1 whistle on medium flame (takes about 10 mins)
• Serve hot with rice or Idli/Dosa

You can vary the veges. Potato, Brinjal, Suran (Senai kilangu or Sepankilangu) are few of the many combos I could think of.

Vegetable Gravy

The gravy base is the same as that of my Mattar Paneer. I have just added Carrots, Mushroom, Cauliflower, Broccoli to the gravy. :) So enjoy a nutritious gravy with Chapathi/Roti. Just steam the broccoli and add it after you switch off the stove. Nothing as horrible tasting as a mushy broccoli and as tasty as a crunchy broccoli. Yes, broccoli is tasty. :) We love it.

Vazhaipoo Kulambu in 10 mins

An easy yet delicious dish. This is one versatile gravy, my own creation, which readily welcomes an array of vegetables. If prepared with Valaipoo, it will taste just like Chicken gravy.

• Peel the vazhaipoo until you reach the tender flowers that are deep inside the blossom.
• Discard the ripen flowers - use them for a poriyal.
• Chop the very tender florets and the inner core.
• This inner core is most delicious and this is what that gives the non veg flavor.
• Fine grind abt 10 one inch coconut pieces or set aside abt 5tbsp of coconut paste
• In a hot pan add oil and season it with the usuals - curry leaves, cloves, cinnamon etc
• Add 1 large finely chopped red onion and saute until light brown
• Add 1 slit long green chilly
• Add 1tsp of red chilly powder, 2 tsp of coriander powder, 1/4tsp of cumin powder, 1/4tsp of paprika powder, salt per taste
• Stir well and fry for a min
• Add the florets and fry for couple of minutes
• Add the coconut paste with 1 cup of water
• Adjust salt per taste
• Toss a handful of cilantro leaves
• Pressure cook for 1 whistle on medium flame
• Serve hot with rice or Dosa/Idli

You can substitute the banana florets with chicken, cauliflower, vazhakai (plantain). Since you will be using only the tender florets, it is relatively easy to clean up - just remove the stamen. Remember, do not use the ripen florets - save them to prepare valaipoo poriyal , if you have the time and patience to clean them up. ;-)