Thakkali Kozhambu (Tomato Curry)

Thakkali Kozhambu (Tomato Curry)






















 Ingredient

1. Onion-2
2. Garlic-4 cloves
3. Tamarind
4. Salt-3/4 tablespoon

Grinding ingredients. 

1. Red chilli powder-1 teaspoon
2. Coriander powder-2 tablespoon
3. Turmeric Powder-1 teaspoon
4. Fennel seeds- 1 teaspoon
5. Cumin seeds-1 teaspoon
6.  Fresh Cocount-1/2 shredded
7. 2 tablespoon of pottukadali (roasted chickpeas)
8.  Boil the tomatoes and remove the skin
9. Grind all  these ingredients smooth.

Garnishing

1.      Mustard-1 teaspoon 
2.       Fernugrek-1 teaspoon   
3.       Few-curry leaves
4.       Oil-2 tablespoon

Method

1. Dice the Onion and Garlic
2. Tamarind, Salt and 1 cup of water and mix-well
3. Heat the Oil in the frying 
4. Add mustard, fernugreek and curry leaves
5. Add Onion and Garlic, fry them well
6. Add all the ground Mixture and Tamarind water
7. Boil for 10 minutes.Once it thickens, it is ready to be served.

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of bittergourd (Pavakkai)
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 3 cups of water
2.Wash the bittergourd and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and bittergourt for five minutes
7. Add the tomatoes
8. Add the tamarind mixture
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

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