Kurma (Vegetable Kurma)

Kurma (Vegetable Kurma)

Kurma 

Ingredients

1. Carrot 1
2. Cauliflower-1/2
3. Green peas-1/4 cup
4. Potato 1 (cut thick pieces)
5. Onion-1
6. Tomato-1

Grinding

1. 1/2 fresh Coconut Shred
2. 1/4 cup Pottukadalai
3. 1 Teaspoon of Fennel
4. 2 Green Chilli
5. 1 Teaspoon of Salt

Garnish

1. 1 Tablespoon of oil
2. 1 Teaspoon of fennel
3. Cinnamon,Cordamon and 3 cloves
4. Curry leaves

Method             

1. Dice all vegetables
2. Grind all the items smoothly
3. Heat the oil in the frying pan
4. Fry all the garnish items 
5. While frying add all the vegetables 
6. After add the ground mixture
7. Boil for 10 minutes.

Upma

Upma

Ingredients

1. Semolina - 1 cup

2. Big onion-1

3. Red chillies-1 or Green chilli-1

4. Few Curry leaves

5.1 table spoon of gingelly oil

6.1/2 teaspoon of salt

7. 1 teaspoon of Mustard

8. 1 tablespoon of Channa Dhal

9. 2 cups of hot water.

Method.

1. Dice the onion&green chilli

2. Heat the oil in the frying pan

3. Add Channa dhal, Mustard, Curry leaves and fry well

4. Add onion & chilli

5. Then rava and fry

6. Add hot water & salt
7. Keep stirring well or lumps would form
8. Rava is ready to serve with coconut chutney.

Tomato chutney

Serves                    Preparation Time

4                                                    10 min

Ingredient

1. 4 Tomatoes
2. 1 Big onion
3. 3 Red dry chillies.
4. 1 teaspoon of salt.
5. Little tamarind.
6. 2 Teaspoon of oil.
7. 1 Teaspoon of mustard seed.
8. 1 Teaspoon of Urid dhal
9. Few Curry leaves.

Preparation

1. Dice the Onion & Tomatoes
2. Heat the oil in the frying pan.
3. Add Mustard & Urid dhal
4. Fry it for a few seconds then add curry leaves
5. Then add onion, Tomatoes and red chillies
6. Add salt & Tamarind.
7. Mix we'll keep aside to cool.
8. Then grind the chutney in the mixie/blender.
9. Now ready to serve with your favourite dish.

Katthirrikkai Puli Kuzhambu (Eggplant Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250 g of eggplant (Katthirrikkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the eggplants and cut into splits
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6. Heat oil in the saucepan
7. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8. Fry till golden brown then add this to the thickened curry.

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250g of Pumpkin
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin,Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the pumpkin and dice into cubes
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6.Heat oil in the saucepan
7.Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8.Fry till golden brown then add this to the thickened curry.

KEERAI MASIYAL (Green Leaf Dish)

KEERAI MASIYAL (Green Leaf Dish)

Keerai Masiyal is a dish prepared with Moong Dhal & Spinach. It is mainly used as a side dish during lunch. Eating different varieties of  Spinach is a good source of Vitamin A and C. Spinach is rich in nutritional value such as Iron and has high amounts of antioxidants. This method of cooking is suitable for all spinach. 
Ingredients:  

1.Spinach
2.Moong Dhal-!/4 cup
3.Cumin seeds-1/2 teaspoon
4.Garlic-1 clove
5. Dry red chilli-1
6. Salt- 1/2 teaspoon.
7. Oil - 2 teaspoons 


Preparation: 

1. Boil the Moong Dhal with one cup of water in a pressure cooker. Let it set for three whistles.
2. Let it cool  approx 15 mins 
3. Cut the spinach finely and wash thoroughly  
4. Dice one onion 
5. Finely grind garlic 
6. Add the spinach , Onion & Garlic  with the Dhal in the cooker.
7. Add 1/2 teaspoon of salt to the mixture
8. Heat 2 teaspoon of Oil in the fry pan separately.
9. When the oil heats up , fry  1/2 teaspoon cumin seeds & a dry chilli 
10. After turning golden brown add to the spinach into the cooker
11. Close the cooker & cook for another three whistles. 

Ready to eat after cooling down for 10 minutes. 

Kathirikkai/Murungakai Sambar (Eggplant/DrumStick Curry)

      

Kathirikkai/Murungakkai Sambar (Eggplant/Drum Stick Curry) 

Sambar (curry) is traditionally used in South Indian meals for breakfast and lunches.It is mainly an accompanying side dish for Idlis, Dosas and Rice dishes. Sambar can be made with

Ingredients

1.Fresh Drumsticks-3 otherwise Frozen drumsticks as required
2.Brinjal-Small 4 (Eggplant)
3.Potatoes -Medium size 3
4.Tomatoes-2
5.Green Chillies-2
6.Onion-1 Big
7.Thoor Dhal-1/2 Cup
8.Tumeric Powder-1/2 teaspoon
9.Sambar Powder -1 Tablespoon (Home Made or Ready Made)
10.Tamarind- 1 pinch
11.Salt-1 teaspoon

Garnishing
1.Curry Leaf
2.Urid Dhal- 1/2 Teaspoon
3.Mustard Seed-1/2 Teaspoon
4.Fenugreek -1/4 Teaspoon
5.Asofoetida Powder (Perungayam)- Sprinkle
6.Oil -2 Tablespoon

Method

1.Wash and boil the Thoor Dhal in 2 cups of water.
2.Add tumeric powder and a bit of oil. You could use pressure cooker for time saving (4 whistles)
3.Then add the Drumsticks, Brinjals, Onion, Green chillies and Tomatoes
4.Cook for 10 minutes on normal heat
5.Mix tamarind and salt in 1 cup water.Then add Sambar powder
6.Pour this mixture to the boiling sambar.
7.Leave to boil for another 5 minutes in low heat

For garnishing-
8.Pour oil in a small frying pan (Tava)
9.Once heated put all the garnishing ingredients and fry till golden brown.
10.Then pour this into the cooked Sambar.
11. Now it is ready to be served
12.Serves at least 6 people

Malli Chutney (Coriander chutney)

Malli Chutney (Coriander chutney)

Malli or coriander chutney is  usually served along with breakfast and dinner dishes like idlys and dosas. It is also served with evening snacks such as Vadais and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea.

Ingredients

1. One bunch of fresh malli (Coriander leaves)
2. 1 big onion
3. 2 pieces of garlic -finely chopped
4. Small piece of fresh ginger-finely chopped
5. Shredded coconut- 5 tablespoons
6. 4 pieces of dried red chillis
7. Tamarind -small pinch or 1 table spoon of tamarind paste
8. 1 Tea spoon salt ( add more to individual taste requirement)
9. For garnish
9A. 1 Tea spoon Mustard
9B  1 Tea spoon Urid dhal
9C  2 Table spoon of oil (Any type of oil you normally use for frying)


Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped
2.Heat up a thali or frying pan and add oil
3.Add the mustard and urid dhal.Fry the onion till golden brown
4.Then add the garlic, ginger, red chillis, shredded coconut, tamarind,salt and the chopped        coriander leaves. 
5.Fry till all the leaves are reduced to half the volume.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your dishes like idlys and dosais.