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Healthful Indian Flavors with Alamelu - Program #209

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Episode Description

[Original Airdate: March 9, 2012]

Join Alamelu on this week's episode of "Healthful Indian Flavors with Alamelu" as she prepares a highly aromatic tamarind based sauce featuring boiled eggs, called Egg kulambu, Cauliflower Kootu which is a creamy and flavorful cauliflower dish cooked with lentils and ginger, and Broccoli Poriyal a seasoned stir-fry.

Show Recipes: Egg Kulambu; Cauliflower Kootu; Broccoli Poriyal.


Guest Info

Segment #1
Egg Kulambu



Segment #2
Cauliflower Kootu



Segment #3
Broccoli with Coconut Poriyal



Recipes

Egg Kulambu

Ingredients

  • 4 large eggs
  • 2 Tbsp. oil
  • 2 to 3 slivers cinnamon stick
  • 1 bay leaf
  • 1/4 tsp. fenugreek
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. fennel seeds
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 8-10 cloves garlic, peeled and halved
  • 1/2 tsp. turmeric powder
  • 1 tsp. curry powder
  • 1/2 tsp. cayenne powder
  • 1/2 tsp. tamarind paste
  • 1 tsp. black pepper and cumin powder
  • 1/2 tsp. salt (more, if desired)
  • 3/4 cup tomato sauce
  • 2 Tbsp. chopped cilantro

Directions

  1. Hard boil the eggs. Peel and set eggs aside.
  2. Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, fenugreek, cumin, fennel seeds.
  3. Immediately add onion, tomato, and garlic to saucepan. Stir and add turmeric powder.
  4. When onion is tender, add curry powder, cayenne powder, tamarind paste, and black pepper and cumin powder. Add salt, tomato sauce, and 1 1/2 cups of water. Mix well and allow the mixture to boil for about 2 minutes. Add coriander.
  5. When the mixture starts to boil, reduce the heat and allow to simmer over low heat for about 2 minutes.
  6. Add eggs and cilantro. Spoon the sauce over the boiled eggs. Remove from heat. Cover and let the eggs soak in the sauce until served.

Cauliflower Kootu

Ingredients

  • 3/4 cup moong dal
  • 1/2 tsp. ground turmeric (divided)
  • 2 Tbsp. canola oil
  • 1 whole dried red pepper
  • 1 tsp. black mustard seeds
  • 1 tsp. urad dal
  • 1/4 cup chopped onions
  • 1 Tbsp. finely minced fresh ginger
  • 1 finely chopped green chili pepper
  • 3 cups cauliflower, cut into small florets
  • 1 tsp. cumin powder
  • 1/2 teaspoon salt (more, if desired)
  • 1 Tbsp. chopped cilantro

Directions

  1. Bring 3 cups of water to a boil in a saucepan. Add moong dal and 1/4 teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, for about 15 minutes until dal becomes soft and tender. If water seems to evaporate during the cooking process, add little bit more water and cook until dal becomes soft and tender. Use masher to make the cooked dal creamy. Set aside.
  2. Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, add red pepper, mustard seeds and urad dal. Cover and cook until mustard seeds burst and urad dal turns golden.
  3. Add onions, ginger, chili, and remaining turmeric powder.
  4. Add cauliflower. Blend well with the seasonings in the saucepan.
  5. Add cooked dal, cumin powder, and salt. Add about 1 cup warm water and gently stir cauliflower with the dal mixture.
  6. Cover and cook over medium heat until cauliflower is just tender (2 to 4 minutes). Add cilantro and gently fold cauliflower. Do not overcook cauliflower.

Broccoli with Coconut Poriyal

Ingredients

  • 2 Tbsp. oil
  • 1 whole dried red pepper
  • 1 tsp. black mustard seeds
  • 1 tsp. urad dal
  • 1 cup chopped onion
  • 4 cups coarsely chopped broccoli (including stems)
  • 1/2 tsp. salt (more, if desired)
  • 1 tsp. chutney powder
  • 1/4 cup unsweetened powdered coconut

Directions

  1. Heat oil in a large skillet or wok over medium heat. When oil is hot but not smoking, stir in red pepper, mustard seeds and urad dal. Cover and heat until mustard seeds burst (listen for popping sound) and urad dal is golden.
  2. Add onion and stir for 30 seconds.
  3. Add broccoli, salt, and chutney powder to skillet and stir well. Cook, covered, for 3 to 5 minutes.
  4. When the broccoli is tender but still crisp, add the coconut and stir well.