Bell pepper Curry

Ingredients :-

1 Red Bell pepper chopped
2 Tbsp of tamarind juice
1 chopped onion
3 Dry red chillies
1/2 cup of chopped tomato
1 Tbsp of turmeric powder
Cumin seeds

Method :-

• Heat oil in a pan. Splutter mustard seeds, then add cumin seeds, dry red chillies, curry leaves and onion. Fry it.
• Add chopped tomatoes, turmeric powder, bell pepper, salt and tamarind juice. Allow it to cook by adding a little water.
• Once it is done, allow it to cool. Blend the mixture.

Plantain -Dal Curry (Pachakkaya-Parippu Curry)

Ingredients :-

Toor dal - 1 cup
Pachakkaya/Plantain - 1
Grated Coconut - 1 cup
green chillies - 5
Turmeric powder - 1 table spoon
Cumin seeds - one pinch
Oil - 1 table spoon
Mustard seeds - 1 table spoon
Dry red chilli - 1
Curry leaves
Salt

Method :-

• Soak dal in water for 1 hr. Pressure cook dal and plantain pieces by adding turmeric powder, salt and green chillies.
• Meanwhile grind coconut and cumin seeds with a little water.
• Add the ground mixture to the curry.
• Season it with oil, mustard seeds, dry red chilli, coconut and curry leaves.

Green Peas Curry - A Yummy Dish for Chappathi

Ingredients :-

Green peas - 1 cup
Coconut milk - 1/2 cup
Ginger garlic paste - 1 table spoon
Sliced Onion - 1/2 cup
Chopped tomato - 1/2 cup
Green chillies - 5
Coriander powder - 1 table spoon
Meat masala - 1 table spoon (optional)
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Mustard seeds - 1 table spoon
Curry leaves
Salt


Method :-

• Soak green peas in water for 3 hrs. Pressure cook it with salt, 1/2 table spoon of turmeric powder and green chillies.
• Heat oil in a pan. Splutter mustard seeds and add sliced onion, ginger garlic paste. Then add chopped tomatoes and allow it to cook for a while.
• Add turmeric powder and meat masala and mix well. In this mixture add the cooked green peas.
• Once it is boiled add the coconut milk and turn the heat off. Garnish with curry leaves.
• Serve hot with chappathi.

Padavalanga/Snake gourd - Curry

Ingredients :-

Snake gourd/Padavalanga - 1
Toor dal  - 1/2 cup
Grated coconut - 1 cup
Green chillies - 4
Cumin seeds - one pinch
Turmeric powder - 1 table spoon
Salt

For seasoning :-

Mustard seeds - 1 table spoon
Curry leaves 
Dry red chillies
Oil

Method :-

• Soak dal in water for 2 hrs. Once it is done cook dal, snake gourd pieces, green chillies, turmeric powder and salt  in a pressure cooker.
• Grind coconut and cumin seeds with a little water.
• Add the ground mixture to the cooked vegetable.
• Season it with the mentioned ingredients.

Spinach curry

Ingredients :-

Spinach chopped- 200 gm
Grated coconut - 1 cup
Turmeric powder - 1 Table spoon
Cumin seeds - one pinch
Green chillies - 5
Tamarind Juice - 1/2 cup

For Seasoning :-

Oil -1 Table spoon
Mustard seeds - 1 Table spoon
Dry red chillies -1
Fenugreek - 1/2 Table spoon
Curry leaves

Method :-

• Cook spinach with water, salt, green chillies and turmeric powder.
• Grind coconut and cumin seeds in to a fine paste.
• Once the spinach is cooked, add the ground mixture. Turn off the heat.
• Season it with the above ingredients. 

Potato Stew

Ingredients :-

Potato - 2
Green chillies - 5
Sliced onion - 1/2 cup
Coconut milk - 1 cup
Ginger chopped - 1 table spoon
oil - 1 table spoon
Curry leaf
Salt

Method  :-

• Cut potatoes in to small pieces and cook in a pressure cooker/pan with 2 cups of water, sliced onion, salt and ginger.
• Once it is done, add coconut milk. Turn the heat off after a minute.
• Add the curry leaves and oil. Serve hot with puttu or vellapam.

Kachiya Moru Curry - 5 mins dish

This recipe is dedicated to my hubby, coz this is one of his favorite dishes.

Ingredients :-

Curd/Yogurt - 1 cup
Sliced onion - 1
Green chillies - 3
Ginger crushed - 1 table spoon
Garlic chopped - 1 table spoon
Turmeric powder - 1 table spoon
Mustard seeds- 1 table spoon
Oil - 1 table spoon
Salt
Curry leaf

Method :-

• Beat the yogurt/curd and keep it aside.
• Heat oil in a pan and put mustard seeds. When it splutter, add sliced onion, green chillies, ginger and garlic. Add turmeric powder and saute well.
• Add the yogurt/curd to the pan and turn the heat off.
• Garnish with curry leaves.

Pumpkin Curry (Gives a Sweet n Sour flavour)

Ingredients:-


Pumpkin (small pieces) - 1 small bowl
Coconut - 1 cup
Tamarind Juice - 1/4 cup
Cumin seeds - 1 pinch
Turmeric Powder - 1 tbl spoon
Green Chilli - 4
Salt

For Seasoning:-

Coconut Oil - 1 tbl spoon
Mustard seeds - 1/2 tbl spoon
Dry red chilli - 2
Fenugreek seeds (uluva) - 1 pinch
Curry leaf

Method:-


Cook the pumpkin pieces with water, salt, turmeric powder and  green chillies. It may take some 20 mins time. In the meantime, make a paste of coconut, cumin seeds and a little turmeric powder. Keep it aside. Add tamarind juice to the curry and boil. Then add the coconut paste to the cooked pumpkin. Heat it for 2 mins and season it with, coconut oil, mustard, fenugreek seeds, dry red chillies and curry leaf.

Rasam Using rasam Powder

You can make Rasam in 2 ways. one is using dal and the other one is without dal. If you would like to use dal, first cook the dal and follow the below method.


Ingredients

Garlic crushed - 3 cloves
Cumin seeds - 1/2 tbl spoon
Pepper - 1 tbl spoon
Rasam powder - 1 tbl spoon
Tomato - 1
Tamarind juice - 1/4 cup
Salt
Coriander leaf

For Seasoning

Coconut oil - 1 tbl spoon
Mustard seeds - 1/2 tbl spoon
Dry red chilli - 1
Curry leaf



Method

Grind garlic, cumin seeds, pepper with a little water. Heat a pan and add water(cooked dal can be added at this point of time), the ground mixture, tamarind juice and salt. Cover it and boil for 5 minutes. Then add chopped tomato and rasam powder. Cook for 5 more mins.  Comes out with a nice aroma. Check the salt and put some coriander leaves. Season it with oil, mustard, dry red chilli and curry leaves. Rasam is ready. Serve with rice.

Aviyal....A Kerala Dish

Folks, You can use any kind of vegetables which u like, in this dish.


Ingredients


carrot
Drumstick
Raw plantain (Raw banana)
Snake gourd
Cucumber
Yam
Salt
Turmeric powder
Cumin seeds
Grated coconut
Green chillies
Ginger chopped
Curd / tamarind juice
Curry leaf

Method

Cut all the vegetables in to thin, lengthy pieces. Heat the pan and add all the vegetables, green chillies, turmeric powder salt and a little amount of water. Cover with a lid and cook for sometime. In the mean time grind coconut, cumin seeds and ginger with  a little water in a blender (No need to make a fine paste). Keep that aside. In the cooked vegetables add tamarind juice or blended yogurt and mix well. Once the gravy becomes dry, add the ground paste and mix. Garnish with curry leaves. Aviyal is ready. Serve hot with rice. This can be used as a main dish for rice if you add more amount of water.

Sambar

Ingredients

Toor dal - 1/2 cup
Drumstick - 2
Lady's Finger - 4
Egg plant - 2
Carrot - 2
Tomato - 1
Winter melon pieces - 5
Grated coconut - 1 cup
Small onion - 2
Garlic - 2 cloves
Green chilli - 5
Tamarind Juice - 3 tbl spoon
Turmeric powder - 1 tbl spoon
Dry red chilli - 3
Coriander powder - 2 tbl spoon
Sambar powder - 1 tbl spoon
Salt

For Seasoning

Coconut oil
Curry Leaf
Mustard
Fenugreek seeds

Method

Soak toor dal in water for 1 hour. Cut the vegetables in to medium size pieces. Cook the dal in a pressure cooker with turmeric powder. Once it is done add the vegetables with coriander powder, green chilli and salt and allow it to cook. In the mean time heat oil in a pan. Put the dry red chillies, garlic, small onion slices, curry leaf  and grated coconut in it. Stir it carefully without sticking. Once it changes in to brown colour. Keep the mixture aside for cooling. Add the tamarind juice to the cooked vegetables and stir well. Grind the fried mixture in to a fine paste and add it to the curry. Add a tbl spoon of sambar powder and check for the salt. Let the curry boil. Finally season it with oil, mustard, fenugreek seeds, dry red chillies and curry leaf. Your sambar is ready to eat. Serve with rice.

Tomato Yogurt Curry

Ingredients:-

Tomato - 3 nos (chopped)

Turmeric powder - 1/4 tsp

Green chillies - 5 nos

Yogurt/Curd - 1 cup                                                                     

Grated coconut - 1 cup

Cumin seeds - 1/2 tsp

Salt to taste

For seasoning:-

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Red chillies - 2 nos

Curry leaves - A few    

Method:-     

Cook tomatoes in water along with chillies,turmeric powder and salt.Grind the grated coconut, cumin seeds and yogurt to a smooth paste by a little water. Add this ground paste to the cooked tomatoes and allow it to boil. Stir this frequently. You can add water depends on the consistency. Remove the flame. Heat oil in a pan or a kadai. Add mustard seeds, red chillies and curry leaves. Garnish the curry with this seasoning. Serve hot with rice.