SPICY ANDHRA POTATO CURRY

INGREDIENTS TO GRIND


DRY COCONUT/ COPRA- 2 TBSP

RED CHILLIES- 5-6  NOS

GARLIC CLOVES- 4 NOS

CUMIN SEEDS- 1 TSP



OTHER INGREDIENTS



POTATO- 500 GRAMS

ONION CHOPPED- 2 NOS

MUSTARD- 1 TSP

CUMIN SEEDS- 1 TSP

OIL- 1 TBSP

CURRY LEAVES- 1 SPRIG

CORIANDER POWDER- 1 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE.




METHOD


Wash,peel and steam cook potatoes. After cooling chop the steamed potatoes and keep it aside.

Grind dry coconut,garlic cloves and cumin seeds to fine paste and keep it aside.

In a pan add oil. When hot add mustard, when it starts to splutter add cumin seeds,onion,salt,curry leaves and saute till onions turn translucent.

Over the sauteed onions add the ground paste,turmeric powder,coriander powder and saute till the raw smell of the paste goes off.

At last add the steamed,chopped potatoes and mix well and switch off.

KARNATAKA STYLE LENTIL GRAVY

At first glance, you might mistake this dish for buttermilk gravy/majigae huli/ morkozhambu.But on tasting,you can really make out the difference.This gravy is called ardha huli in Kannada.Ardha implies half. Since only small amount of tamarind is used, the dish has little sourness.When running short of buttermilk, I prepare this gravy as a substitute for mor kuzhambu as the ingredients are almost the same sans ginger and buttermilk.

 INGREDIENTS TO GRIND

TOOR DAL- 3 TSP

GRAM DHAL- 3 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 5-6 NOS

GREEN CHILLIES- 2 NOS

COCONUT GRATINGS- 1 1/2 TBSP

OTHER INGREDIENTS

LADY'S FINGER-  7-8 NOS

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

FOR SEASONING

ASAFOETIDA- 1/2 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG.


METHOD

Soak tamarind in warm water and extract syrup and keep it aside.Soak the lentils for an hour.Grind the ingredients in the column cited ' to grind' to fine paste.

Wash and chop lady's finger. In a pan add 1 tbsp oil and saute the chopped veggie till crisp. Over this add tamarind syrup,turmeric powder,salt and boil till the raw smell of the syrup goes off.

Add the ground paste over the tamarind syrup and boil till the paste blends well.

Prepare the seasoning by heating 2 tsp of oil in a separate pan add mustard,when it starts to splutter,add asafoetida,curry leaves and switch off.

Add the seasoning to the prepared gravy and serve with rice.


  

ATHOOR VAZHAKKAI CURRY / RAW BANANA CURRY

 Athoor is a village in the Dindigul district of Tamil nadu. I learnt this dish from a cookery show. This dish involves very minimal ingredients yet the combination of ingredients makes it very flavorsome. I improvised it a bit by adding chilli powder. If you prefer the subdued taste,then you can skip adding the same.

INGREDIENTS

RAW BANANA- 2 NOS

ONION- 2 CHOPPED

TOMATO - 2 CHOPPED

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 1 TSP

SALT TO TASTE

INGREDIENTS TO GRIND

COCONUT GRATINGS- 2 TBSP

GREEN CHILLIES- 2 NOS

CUMIN SEEDS- 1 TSP

FOR TEMPERING

OIL- 1 TBSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG.



METHOD

Wash,peel and chop raw banana to small pieces and keep it aside. In a pan add chopped pieces,water,salt,turmeric powder and boil till the veggie becomes soft.

In a pan heat oil,add mustard,when it starts to splutter add split urad dal,curry leaves,chopped onions,tomatoes,salt and saute till onions turn translucent and tomatoes turn mushy and switch off.

Grind coconut gratings,green chillies and cumin seeds to fine paste. Add the paste over the seasoning add chilli powder,turmeric powder and saute till the spices blend well.

Now add the boiled pieces to the sauteed paste and simmer in mild heat and  switch off. Garnish with chopped coriander leaves.

SNAKEGOURD PORICHA KOOTU

This is yet another lentil gravy prepared using snake gourd. Any combination of veggies can be used.

INGREDIENTS

SNAKE GOURD- 400 GRAMS

SPLIT YELLOW GRAM DAL- 2 1/2 TBSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

TO GRIND

COCONUT GRATINGS- 1 1/2 TBSP

RED CHILLIES- 3 NOS

CUMIN SEEDS- 1 TSP

PEPPER CORNS- 3/4 TSP

FOR TEMPERING

OIL- 1 TBSP

SPLIT URAD DAL- 1 TSP

MUSTARD- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES-1 SPRIG


METHOD

Wash and chop snake gourd and steam cook in pressure cooker along with salt, split gram dal for 4 whistles and keep it aside.

Grind coconut gratings,cumin seeds,peppercorns and red chillies to fine paste and keep it aside.

Add the ground paste to steamed contents and simmer in mild heat for few minutes and switch off.

Prepare seasoning by heating oil in a pan. When it is hot add mustard seeds. When it starts to splutter add split urad dal,asafoetida,curry leaves and switch off.

Add the seasoning to the cooked mixture of snake gourd and split gram dal mixture.

PUMPKIN PARUPPU KOOTU / PARINGIKKAI KOOTU

Kootu is a semi gravy curry prepared by incorporating lentil with any veggie. In this kootu, I have used two kinds of lentils.


INGREDIENTS

PUMPKIN DICED- 750 GRAMS

TOOR  DAL- 1 1/2 TBSP

GRAM DAL- 1 1/2 TBSP

SALT TO TASTE.

TO GRIND

COCONUT GRATINGS- 1/2 CUP

FENUGREEK SEEDS- 3/4 TSP

PEPPERCORNS- 1 TSP


FOR SEASONING

COCONUT OIL- 4 TSP

MUSTARD- 1 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG


METHOD

Wash and dice pumpkin to small cubes and boil and keep it aside. Steam the lentils in a cooker till becomes mushy.

Grind coconut gratings, peppercorns and fenugreek seeds to paste and keep it aside.

In a pan add boiled pumpkin,steamed lentils,salt,coconut paste and boil till the paste blends well.

Prepare the seasoning by heating coconut oil in a pan. Add mustard seeds,when it starts to splutter add urad dal, curry leaves,asafoetida,red chillies and switch off.

Add the seasoning to the pumpkin mixture and switch off.

DAL FRY ( METHOD 2)

INGREDIENTS

TOMATOES CHOPPED- 1 CUP

GARLIC MINCED- 1 TSP

GINGER MINCED- 1 TSP

GREEN CHILLIES- 2 NOS

TOOR DAL- 1/2 CUP

MOONG DAL- 1/2 CUP

MASOOR DAL- 1/2 CUP

TURMERIC POWDER- 1/2 TSP

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 1 TSP

OIL- 1 TBSP

SALT TO TASTE.



FOR TEMPERING

GHEE- 3 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 2 NOS

CHILLI POWDER- 1/2 TSP


METHOD

Wash and rinse all the lentils. In a pressure cooker add all the lentils,water and a teaspoon of oil and cook for three to four whistles till the lentils turn soft.

In a pan heat oil, add chopped tomatoes,salt , minced garlic,ginger,green chillies and saute till the tomatoes turn mushy.

Now add all the spice powders and saute till raw smell goes off. Add little water over this and cook for few minutes.

Add steamed lentils over this and heat for few minutes and switch off.

Prepare seasoning by heating ghee in a separate pan add cumin seeds. When it starts to splutter,add red chillies,red chilli powder and switch off after hearing the sizzling sound. Take care not to burn the chilli powder. 

Now add the seasoning to the lentil mixture.

SIMPLE N TASTY BRINJAL CURRY

This is a simple home style curry sans onion and garlic.. Though I have prepared varied styles of brinjal curry from different cuisines, this version is my favorite one.Here is the recipe.


INGREDIENTS

BRINJAL- 500 GRAMS

COCONUT GRATINGS- 1 TBSP

CHILLI POWDER- 1 1/2 TSP

TURMERIC POWDER- 1/2 TSP

SALT TO TASTE

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

OIL- 1 TBSP

MUSTARD- 1 TSP


METHOD


Wash and chop brinjalt length wise and keep it aside. In a pan heat oil. When it is hot add mustard when it splutters,add asafoetida,slit eggplant,curry leaves and saute well.Add salt over it. Cover the lid and simmer in mild heat till the veggie shrinks in quantity. Add chilli powder,turmeric powder and mix well. Add coconut grating and saute in mild heat for few seconds and switch off.   

DOUBLE BEANS IN TOMATO GRAVY

INGREDIENTS



DOUBLE BEANS-   1 CUP

TOMATO PUREE- 1 1/2 CUPS

CORIANDER POWDER- 3 TSP

CHILLI POWDER- 2 TSP

GARAM MASALA POWDER- 3/4 TSP

GINGER GARLIC PASTE- 1 TSP

BAY LEAF- 1

CUMIN SEEDS- 1 TSP

SALT TO TASTE

OIL- 1 TBSP

GRAM FLOUR- 4 TSP

FRESH CHOPPED CORIANDER LEAVES- FOR GARNISHING









METHOD



Wash and soak double beans for 6-7 hours and steam cook till it softens.

In a pan heat oil. Add cumin seeds when it starts to splutter, add bay leaf, ginger garlic paste and saute well till the raw smell goes off.

Add the tomato puree over this and add in all the spice powders,salt and simmer in mild heat till the raw smell goes off and the colour of the tomato gravy turns little dark .

Mix gram flour in water and add the mixture to the tomato puree and boil for few minutes.

At last add the steamed beans and mix well. Garnish with chopped coriander leaves.

EGGPLANT BHARTA

There are many different methods of preparing eggplant bharta. But I love the traditional style prepared at my home. The best way to roast eggplant is on an open flame in a stove. Because oven/microwave doesn't give the desired results. The charred peel of the veggie lends a nice smoky aroma to the dish.

INGREDIENTS

MEDIUM SIZE EGGPLANT- 3 NOS

TAMARIND- GOOSEBERRY SIZED

SALT TO TASTE

SEASONING

OIL- 3 TSP

MUSTARD- 1 TSP

URAD DAL- 1 TSP

GREEN CHILLIES- 2 NOS

RED CHILLIES- 2 NOS

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG


METHOD

Wash and wipe eggplant and slit it into halves with stalk intact to check for worms or any kind of infestation. Apply oil on the surface of the veggie,

Switch on the stove and directly roast the eggplant holding the stalk. Roast till the skin is completely burnt. Allow it cool.

After cooling,remove the charred peel from the veggie thoroughly and cut the veggie to rough chunks.

Soak tamarind in warm water and extract syrup. Transfer the chopped pieces to the tamarind syrup and mash it further using a masher.

Add salt to the contents and mix well. Prepare seasoning by heat oil in a pan. Add mustard when it starts to splutter add urad dal,green chillies,red chillies,asafoetida,curry leaves.

Add the seasoning to the tamarind and eggplant mixture.

The beauty of this dish lies in the raw flavour of the tamarind. Hence you don't need to boil the tamarind syrup.

KUMBAKONAM KADAPPA

As the name implies,this dish is prepared in Kumbakonam/ Tanjore. This dish has a subdued flavour and served as an accompaniment for idli and dosa.

 

 

INGREDIENTS TO GRIND

COCONUT GRATINGS- 1 CUP

FENNEL SEEDS- 1 TSP

GREEN CHILLIES- 3 NOS

GARLIC CLOVES- 3 NOS


OTHER INGREDIENTS

MOONG DAL SPLIT-- 1 CUP

POTATOES- 3 MEDIUM SIZE.

SALT TO TASTE.

ONION- 2 NOS

GREEN CHILLIES- 2 NOS

CINNAMON- 1 PIECE

BAY LEAF- 1 NO

OIL- 1 TBSP

CHOPPED CORIANDER LEAVES- FOR GARNISHING


METHOD

Wash,peel and chop potatoes and keep it aside.

In a pressure cooker add moong dal,chopped potatoes,salt and  cook for three whistles and switch off.

After cooling,remove the cooker lid and slightly mash the potatoes.

Grind coconut gratings,fennel seeds,green chillies and garlic cloves to fine paste using little water and keep it aside.

In a pan add oil, When it is hot,add cinnamon piece,bay leaf,sliced onions,slit green chillies and saute till the onions turn translucent. Add 1 tbsp water and allow it to boil for few minutes.

Over this add steamed contents,coconut paste and simmer in mild heat till the coconut mixture blends well.

At last add chopped coriander leaves and serve.