Cowpea Curry ( Thatta Payaru kulambu)

INGREDIENTS

1 cup cow-pea bean  
1 large sized Chopped onion
8 cloves Garlic – coarsely chopped
4 large Coarsely chopped tomatoes
1/2 teaspoon Fenugreek seed
1/2 teaspoon Turmeric powder 
2 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon jeera powder
Tamarind paste to taste
3-4 Curry leaves
A pinch Asafoetida
1/2 tsp Urad dhal
1/2 tsp Mustard seeds
2 tbsp Gingerly oil


METHOD

1. Dry roast the cow-pea beans for 3-4 minutes, add 6 cups of water and cook in a pressure cooker until beans become soft.

2. Add the salt, mix well and keep it aside.

3. Heat oil in a pan, add the mustard seeds let it splutter, add the asafoetida, fenugreek seeds, urad dhal, curry leaves, and garlic. Saute for 2-3 minutes. 

4. Add the onions and saute until it turns light brown in color.

5. Add the tomatoes and saute for 4 minutes until it turns soft and mushy.

6. Add turmeric powder, red chilli powder, coriander powder , jeera powder, tamarind paste and stir well.

7. Add the boiled beans, ground coconut and simmer for 10 minutes.
 

Potato Kurma

INGREDIENTS

Potatoes - 250 g
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Coriander leaves for garnish
Oil - 1 tsp
Salt to Taste

To be ground

Coconut paste - 2 tbsp
Clove - 1
Cinnamon - 1"
Poppy Seeds - 1/2 tsp
Fried gram dhal - 1 tsp
Fennel Seeds - 1/2 tsp
Mint leaves 10 nos

Seasoning

Mustard Seeds - 1/4 tsp
Curry Leaves few


METHOD

• Boil potatoes and peel them. Keep them aside.
• Chop onions  finely. Grind the ingredients to a smooth paste.
• Heat oil in a pan, temper with mustard and curry leaves. Saute onions till they are light brown and then add ginger garlic paste and fry for 2 minutes.
• Then add tomatoes and all the other powders. Cook with lid covered for 10 minutes.
• Then add the ground paste and saute well till it gets cooked and oil separates out.
• Add the potatoes and required water. Let it boil and finally garnish with chopped coriander leaves..

Kaalan Kulambu

INGREDIENTS


Mushrooms- 1 small pack

onion- 1 (medium,chopped)

ginger garlic paste- 1 tsp

red chilli powder - 1/2 tsp

corriander powder- 1 tsp

cumin powder- 1/2 tsp

garam masala- 1/4 tsp

curry leaves- few



METHOD


Heat oil in kadai and fry onions, ginger garlic paste, green chilli and curry leaves. 

When onions are golden brown add all the masala powders. cook until raw smell goes.

Add mushrooms and mix well. 

Pour 1/4 cup water and bring to a boil. you can add more water if you want.

When the mushrooms are cooked check for seasonings and reduce to desired consistency.

Thakkali Thokku

Ingredients

Tomato(ripe) - 1 kg
Mustard seeds - 1 tsp
Asafoetida(Perungayam) - A pinch
Chilly powder - 1 tbsp
Salt - As reqd

Method

1)Grind the tomatoes.
2)Heat oil in a kadai or a pan.
3)Add asafoetida and mustard seeds.
4)When the mustard seeds splutter, add tomatoes.
5)Add fenugreek powder,  chilly powder, salt
6)Close the kadai with a lid and keep stirring, in between.
7)Once the thokku becomes thick and the oil floats on top, switch off the flame.

:- Serve hot with rice or idlis or dosas.

Chettinadu Mushroom Gravy

Ingredients
Mushroom- 250gms
Onion-10
Ginger-a small piece
Garlic-3 cloves
Tomato-1
Turmeric powder-1/4tsp
Curry leaves-a few
Coriander leaves-a few
Bay leaf-1
Oil-3tbps
Salt to taste

Spice mixture
Dry red chillies-2
Coriander seeds-3tsp
Cumin seeds-1/2tsp
Fennel seeds-1/2tsp
Pepper corns-1tsp
Poppy seeds-1tsp
Split roasted gram(pottukadala)-1tsp
Cardamom-1
Cinnamon-1 small stick
Clove-1
Dessicated/fresh coconut-3tsp

Method

• Dry roast all the ingredients under spice mixture taking care they don't get over burnt.
• Saute the onions, ginger & garlic with 2 tsp oil until soft. 
• Now make a paste of the spice mixture and sauteed onion mixture and keep it aside.

1. Heat some oil in a pan, add the curry leaves and bay leaf. 
2. After 2 mins add the cleaned & sliced mushroom, turmeric powder and saute for 5 mins. 
3. Now add the ground paste and saute until they are brown in colour. 
4. Add chopped tomatoes, salt and cook until the oil separates.
5. Add a little water and cook for 10 mins on slow flame. 
6. Mix in the chopped coriander leaves.

Vendaikkai Puli Kolambu

Ingredients:

1lb Okra(cut into medium size pieces)
1 Large Onion
2 Medium size Tomato
1/2tsp Fenugreek seeds
4tsps Coriander powder
2tsps Chilli powder
1/2tsp Turmeric powder
2tbsps Tarmarind concentrate
3tbsps Coconut paste
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.add the onion & fry for 5-6 mts.

2. Add the tomato & cook it 7-8mts.Add the turmeric powder,salt,spices & the okra pieces combine them & cook them for 10mts.

3. Now,add the tamarind concentrate & add 11/2 cups of water & close the kadai & cook the gravy till okra cooks in high flame.

4. Finely,add the coconut paste & cook the garvy for 10mts in medium heat.The okra turmind gravy is ready.

5. Serve the okra tamarind gravy with rice & roti.

Sambar

Ingredients

2 cup Sambhar (Toor) Dal
1/4 kg Vegetables( Drumstick,Green Pepper,Eggplant,Okra)
1/4 tsp Fenugreek seeds
3 Red chillies
3 Green chillies
1 tsp Sambhar powder
Curry leaves
a pinch Hing
1 tsp Salt
2 tsp Mustard
1/4 tsp Tamarind paste
4 tbsp Cooking oil

Method

• Wash and dice all the vegetables.
• Boil water and cook the dal with turmeric and salt.
• Separate the cooked dal and water, and keep them aside.
• In thuvar dal water cook the vegetables..
• After the veggies are cooked, add tamarind paste.
• Now add the cooked thuvar dal and simmer for a few more minutes
• Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
• Season the sambhar with the above prepared tadka.
• Sprinkle coriander on top.

Pepper Water (Rasam)

Ingredients:
1/2 tbspn PepperCorns; 
1 tbspn Jeera 4 -6 Dried Chillies;
6-8 cloves of Garlic;
Tomatoes 2;
Salt to taste;
Tamarind as big as a lime; 
mustard seeds1/2 tspn;
Curry leaves a sprig;
2 dry chillies de seeded&broken up + 2 green chillies deseeded & cut into two;
Asafetida pwd 1/4 tspn;
Methi seeds - 1/2 tspn; 
Oil2 tbspns;
Chopped corriander leaves for garnish.


Method

1. Coarsely grind (powder) the Pepper corns; Jeera seeds; Dry Chillies& garlic & keep aside.
2. Cut tomatoes each into 8 pcs & keep aside.
3. Extract the juice from the tamarind 2 to 3 times & keep aside.
4. In a vessel pour oil when hot add mustard seeds, methi seeds, dry & green chillies, curry leaves, when it splutters add the hing powder, salt to taste lower flame & add the coarsely powdered masala fry for 2 mins till a nice smell arises &the garlic is a golden brown now add the chopped tomatoes & tamarind water & bring to a boil
5. Once it starts bubbling lower flame & leave to simmer for 10 mins (for the raw tamarind smell to go) remove from heat & garnish with chopped corriander leaves.

More Kuzhambu

Ingredients

• 5 cups Buttermilk
• 4-5 Green Chilies, slit
• 1 1/2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Turmeric Powder
• 2-3 tbsp Coconut, shredded
• Salt to taste
• 1 tsp Mustard Seeds
• 1 sprig of Curry Leaves
• Oil, for seasoning

Method

• Add 1/2 tsp of turmeric to the buttermilk and mix well.
• Add water if the buttermilk is too thick.
• Add salt and heat on a low flame till the buttermilk reaches room temperature.
• Take it from the fire and set aside. Roast in a little oil, one by one, the coconut, the remaining turmeric,jeera, coriander and green chillies.
• Blend to a smooth paste.
• Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes.
• Season it with mustard seeds and curry leaves.

Vegetable Kurma

INGREDIENTS

small white onion-1 small tomato-2 veg-carrot,beans,potato,peas(mixed one cup) cinnamon(pattai)-small piece cloves(lavangam)-2 cardamom(yelakkai)-1 green chilli-2 ginger-1 inch garlic-4 grated fresh coconut-1/4 cup roasted gram-1 1/2 tsp aniseeds(sombu)-1 1/2 tsp cashew/badam-4 chilli powder-3/4tsp turmeric powder-pinch salt-to taste

METHOD

Grind finely chilli,cinnamon,cloves,cardamom,ginger,garlic,coconut,roasted gram,aniseeds,cashew/badam with water. Heat oil in pressure cooker fry onion,tomato,vege and add grinded stuff add chilli powder,salt,turmeric powder,water-2 1/2cups close the lid with whistle leave it for two whistle sound. Add coriander leaves and serve with chapathi or idli or dosa

Egg Potato Curry

Ingredients:
4 Eggs
200gm Potatoes
100gm Onions
4Red chilies
¼ tsp Coriander seeds
¼ tsp Turmeric
½ Coconuts
2 Cinnamon, cloves
4 Green chilies
1 piece Ginger
1 sprig Curry leaves
Salt to taste
2 tsp Vinegar
Oil

Methods:

• Hard-boil eggs. Crack and cook in water. Shell and keep aside. Peel potatoes. Quarter and immerse in cold water.
• Slice onions, Chop ginger, grate coconut. Roast red chilies, coriander seeds and turmeric and grind to a fine paste. Grind coconut also to a smooth paste. 
• Heat half of the oil. Saute sliced onions leaving aside a few slice for tempering. Add ginger, wholegreen chilies and ground spices.
• When well fried add ground coconut and fry for 2 minutes. Add potatoes, water and salt and cook till potatoes are tender. add eggs, cut into halves and vinegar. Remove from fire.
• Heat remaining oil in a fry pan. Brown onions, crushed cloves and cinnamon. Addcurry leaves and pour over curry.

Vendaikkai More Kulambu

Ingredients:

• 15 Lady Fingers
• ½ cup Coconut (shredded)
• ½ cup Curd
• 5 Green chilies (chopped)
• 4 Flakes Ginger (grated)
• 1 tsp Cumin Seed Powder
• 1 tsp Mustard Seeds
• ½ tsp Turmeric Powder
• Salt to taste
• Oil for frying

Method:

• Wash lady’s finger and slit it properly into 2” long pieces.
• Heat the oil in a pan over medium flame and fry okra pieces separately.
• Add salt to the fried lady’s finger. Keep it aside.
• Heat some oil in the same pan and add mustard seeds and curry leaves to it. When the seeds start spluttering, add the fried lady’s finger to it.
• Add turmeric powder to the above and stir it well.
• Mix cumin seeds, coconut, chilies and ginger to make a mixture in a bowl.
• Pour the mixture, some water and salt to the lady’s finger in the pan. Boil it for 15 minutes and then turn off the flame. Allow it to cool.
• Add curd to the above-made recipe and mix it well.
• Vendakkai More Kulambu is ready to serve.

Channa Masala

INGREDIENTS

1 cup Channa;
2 Onions (minced Finely); 
2 Big Tomatoes (Chopped finely); 
1 pc Ginger (grated);
½ tspn Jeera seeds; 
½ tspn Garam Masala Powder; 
1 tspn Chillie Powder or to yr. taste;
1/4 tspn Turmeric Pwd;
Salt to taste; Oil for Frying ;
6 Tbspns; 
1 Tbspn Brown Sugar or Jaggery; 
Tamarind as big as a lime. 

For Garnishing: 
Sliced Onion Rings; Green Chillies Slit in two; Lime Slices; Tomatoe Slices; Garam Masala; & Chopped Corriander leaves.


METHOD

Wash & soak the Channa overnignt. Pressure cook the Channa with salt for 15 mins in the Pressure Cooker.

Grind a handful of the boiled Channa with the Ginger, Turmeric Pwd, Jeera Seeds, Chillie Powder, Garam Masala to a fine paste & keep aside. 

Place a Kadai on the flame, add oil & fry the Chopped Onions till golden brown.

Remove half of the fried onions & keep aside, now add the ground masala & continue to fry on slow fire till oil comes to the surface, add the tomatoes & mix well.

Add the Tamarind extract, add the remaining boild Channa mix well, Check for Salt. 

Grind the fried onions which were taken & kept – to a fine paste & add to the Channa Masala.

Cook till semi solid.

Garnish with the Items kept for Garnishing – Serve hot with Chappathi or Puri.

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