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cooking Cooking Recipes indian traditional cooking vegan

GREEN PEAS CURRY/ KERALA STYLE WITHOUT COCONUT

Among the side dishes for Chappathi green peas curry is one among them.Its healthy as well as easy to prepare it.This curry is without adding coconut.I have used dried ones so can prepare even during non season.

INGREDIENT

  • Green peas ___200gms
  • Onion_ 2
  • Tomato_2
  • Chilli powder-2tsp
  • Coriander powder_2tsp
  • Ginger garlic paste_1tsp
  • Salt as required
  • Cloves-2
  • Cardomom_2
  • Cinnamon_1inch piece
  • Curry leaves few
  • Coriander leaves chopped 1tsp

METHOD

Soak dried green peas overnight.

  1. In a pressure pan add 1 to 2 tbs.oil
  2. To it add cloves,cardamom,cinnamon
  3. Add ginger garlic paste to it. Fry a little.
  4. Add chopped onions to it fry for sometime then add tomatoes to it and cook till mushy.
  5. Now add soaked green peas,chilly powder,coriander powder,turmeric powder,salt and enough water to cook the green peas.
  6. Mix well and keep for 2 whistles.
  7. While serving add chopped coriander leaves.

Can serve with Chappathi,Roti or Appam.

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Mixed vegetable fry

An easy recipe with few vegetables.This stir fry can be done quickly.Basically a mixed vegetable thoran.It is nutritious and delicious dish.it can be done with a variety of vegetables here I have used cabbage,peas and carrot.

Ingredients:

  • Mixed vegetables________3 cups
  • Shallots ___few or onion finely chopped.
  • Coconut_____grated 1/3 cup
  • Curry leaves ____a sprig
  • Green chillies_____2 chopped
  • Red chilly________1

For tempering:

  • Oil______2 TBS
  • Mustard seeds 1/2 TSP
  • Urad dhal____1/2 TSp

Method

  1. Boil vegetables and keep aside
  2. In a pan first put oil.
  3. Then add mustard seeds when it splutters add urad dhal
  4. Add red chillies
  5. Now add chopped onion or shallots and green chillies to it and fry after adding curry leaves
  6. Add the boiled vegetables.
  7. Mix well and add salt and finally grated coconut to it.it is ready.

This is served as a side dish for lunch or dinner with rice and some curry.the vegetables can be chopped ,diced or grated.

Another option is that can add vegetables without boiling and fry sprinkling water and dry  fry it with a generous àmout of coconut.

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Raw MangoSweet Pachadi

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Among pacadi varieties raw mango sweet Pachadi is one of our favorite recipes. This is a Tamil New Years recipe. This is because on the new year we have sweet, salt spice,bitter,sour and astringent. Significance is that our life is a combination of mixed emotions like good,bad,sorrow,happy,victory, defeat and we should face them equally.
This is an easy to cook.

INGREDIENTS:
Raw mango____11/2 cup
Jaggery Powdered___1/3 to 1/2 cup
Salt a pinch
Turmeric powder a pinch
Chilli Powder a pinch

Remove skin from mangoand slice it into thin slices.
Method
*Take a thick bottom vessel.Cook mangoes with little water with a pinch of salt and turmeric.
*When it is cooked add jaggery to itallow it to boil till it dissolves.Now add a pinch of chilly powder.Cook in medium flame to avoid burning.
*When it blends well and gets thickened it is ready.

Some fry mustard seeds and res chillies add to the dish lastly.

Some add neem flowers too. Neem flower 1tsp can be fried and add it to the CURRY.Only if it is for New Year otherwise needn’t
Another option is to prepare jaggery syrup and then to the CURRY.Melt it by adding1/4 cup water and filter it.Add jaggery syrup to the cooked mango.

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OKRA MANGO PACHADI/VENDAKAI MANGAI PACHADI

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Mango season reminded me to share a recipe with mango and ladies finger. This is a traditional Tirunelveli recipe. We have this dish served for marriages also we prepare this on special occasions where we need oru vaga curry. It’s simple and very tasty recipe.This goes well with sambar,rasam also for blackgram rice.

INGREDIENTS
Ladies finger/Okra_________500gms
RawMango. _______________1(medium)
Toor dhal__________________1/3rd cup
Onion______________________2
Turmeric Powder___________1/2 to1tsp
Curry leaves________________a few
Oil
Mustard seeds_____________1/2 TSP
Urad dhal___________________1tsp
Salt as required.
Coriander leaves

Masala For Grinding
Coconut scrapings __________1/3rd cup
Cumin seeds_________________1/2 TSP
Red chillies___________________2or 3
Garlic pods___________________3or4

METHOD

*Cut ladies into small pieces.
*Grind all the masala ingredients and keep it aside.
*Cook dhal and keep it separately.
*Chop onions.

1.Heat 3tbs. Of oil add mustard seeds when it splutters add urad dhal then add curry leaves.
2.Now add onions,ladies finger,cut diced mango and saute.After sauting add enough water to cook it.
3.Add turmeric powder and required salt
4.When it is cooked add cooked dhal mix well finally addthe grinded paste to it.Now add chopped coriander leaves.

Options
*If u don’t have raw mango can use tomotoes.
*Other option is to add tamarind extract instead of water.

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PARUPU URUNDAI KULAMBU

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As the name suggests parupu urundai kulambu is a traditional recipe.This is prepared with lentils.It is different in taste.
INGREDIENTS:

for the parupu urundai

Toor dhal or Channa dhal 200 gms
Or
Toor dhal alone 200 gms.
Onion2
Curry leaves a few
Oil 2 tbs
Green chillies or red chillies accdg to taste.
Salt
Coconut scrapings 2 tbs.
Method
1.soak dhal in water for 2 hrs.Grind red chillies with the soaked dhal.
2.Heat oil in a kadai.Add chopped onions,curry leaves and grinded dhal to it.Add required amount of salt to it.Mix well.
3.If needed add a dash of oil so that it doesn’t stick to the kadai.
4.Now add coconut scrapings too to it.
5. Remove from fire and when cool make as balls.
6.Keep in a steamer and steam for few minutes till it gets cooked.
Now the parupu urundai or balls are ready.

Now we can see the gràvy part.
INGREDIENTS
Tamarind a lime size.soak in water and extract pulp from it.keep aside.
*oil 2tbs
*mustard seeds 1/4tsp
*urad dhal 1/2tsp
*Curry leaves a few
*Tomato 2
*coconut scrapings 2 tbs
*Sambar powder 2 tbs
*Onion 2
Coriander leaves  chopped
Method:
1.In a  kadai heat oil add mustard seeds  after it splutters add urad dhal.
2.Now add onion,curry leaves and tomato ea.
3. Now add tamarind water to it then sambar powder and salt.
When it is done can add the coconut scrapings grinded to it.
4. Finally add parupu urundai sdeways one by one slowly.
5. When it gets cooked finally add chopped coriander leaves.
Serve with rice.

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RIDGE GUORD /PEERKANGAI GOSTHU

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We have many accompaniment forIdlis and Dosas.Coconut chutney and sambar are common side dishes.Ridge GUORD gosthu is an easy one. Those who are allergic to brinjal can have this side dish.
Peerkangai has many health benefits. This is rich in dietary fibre and vitamins.It aifs in good digestive system.
INGREDIENTS:
Peerkangai/Ridge guord chopped_ 2cups
Shallots_10 to 15Nos or
Onion_ 2Nos.
Green Chillies 2 or 3 accdg. to taste
For frying:
Oil_ 1 to 2 tbs
Urad dhal_1/2 TSP
Mustard seeds 1/4 TSP
Curry leaves a few
Coriander leaves finely chopped 1 to 2 tbs.
Hing 2 pinches
Salt as required.

METHOD
1.Wash ridge guord and peel it’s skin and chop it.
2.Keep a wok or idli container  to cook it.This will cook quickly.
3.When cooked remove from fire and when it cools put in mixer with green chillies and make it a paste.
4.Heat a pan drizzle oil to it.Temper with mustard seeds,urad dhal to it add curry leaves and then add onions fry till it turns pinkish.
5.Now add the grounded ridge  guord with little water with required salt and asafoetida powder.Allow it to boil.Add coriander leaves.
6.When it is ready serve with idlis.

Optional:
Can add tomatoes or tamarind  pulp to it

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KEERAI CHARU/KEERAI THANI CHARU

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We can prepare different dishes with greens.This is an easy recipe also very healthy one.

INGREDIENTS:
Arai keerai chopped……. 1cup
Onion….1 chopped
Garlic……4 to 5pods chopped
Red Chillies……3 or 4
Tamarind……a goose berry size
Oil for frying
Salt as required

METHOD

1.Clean the keerai by removing the roots.Wash to remove soil from it.Chop it finely.
2.Heat oil in a kadai add mustard seeds when it splutters add urad dhal and fry.
3.Now add red chillies after a while add chopped onions and garlic saute for few seconds.
4.Now add chopped greens it.
5.Now add tamarind water extracted from tamarind appr.1 to 2 cups.
6.Add salt.
7.Allow it to boil for few minutes. It is ready to serve.
Serve with pottukadadalai chutney for rice.

PORIKADALAI CHUTNEY

INGREDIENTS:
Pottukadalai : 1 cup
Red chillies :2 or 3.
Salt as required

METHOD

Grind all these ingredients in a mixi..
This is in powder form can store for a longer period.
Before serving take little powder mix with water so that it is in chutney form.
Another variation is that you can add two pods garlic with little coconut scrapings and grind in a jar.Chutney is ready.

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Cooking Recipes indian traditional cooking

CHOW CHOW KOOTU/CHAYOTO KOOTU

Another South Indian style kootu to share with you all.This is a best side dish for rice and it goes well with chappathi too.

Ingredients:

chow chow:2 cups chopped

Moong dhal: 1/4 cup

Turmeric Powder:1/4 tsp

curry leaves: a few

Milk: 3 tbs.

For seasoning:

Oil :1tbs

Mustard seeds and urad dhal

For grinding:

Coconut grated 3 to 4 tbs

cumin seeds:1tsp

garlic pods:3t0 4 pods

Redchillies:1 to 2.as desired

Method:

1.Peel the skin of chow chow and cut into small cubes.Keep aside

2.Grind all the ingredients

3.Cook dhal seperately and mash it well

4.Cook chow chow with turmeric powder when done add required salt add the cooked dhal also to it

5.add the grinded mixture to it and blend well.

6.heat oil add mustard seeds,urad and curry leaves fry and add to it.

7.Lastly add milk to it. Its ready for serving with rice or chappathi

This is a very traditional syle of kootu.Goes well with vathal kuzhambu/puli kulambu also for sambar rice.

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TOMATO ONION CHUTNEY

We have many chutney varieties for dosai and idli. This is an easy recipie without coconut.According to ones taste you can alter the quantity of onion and tomato.

INGREDIENTS :

Big onion -2

Tomato-2

Capsicum:1

Red chillies: 2 or 3

Garlic few pods

coriander and mint and curry  leaves

Oil for frying

Method:

To a kadai  pour little oil.To it add red chillies, tomato,onion,garlic and coriander and curry leaves.If adding mint leaves add it also.

When cool put in a jar and grind it.

Can be kept in fridge ad can use for 2 to 3 days.towhatsapp-image-2016-12-18-at-6-14-56-pmwhatsapp-image-2016-12-18-at-6-14-49-pm

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PUDALANGAI PORIYAL/SNAKE GOURD STIR FRY

whatsapp-image-2016-12-18-at-6-14-57-pmINGREDIENTS:

Pudalanga:2 cups

Onion:1(optional)

Turmeric powder1/4tsp

chilli powder as desired

curry leaves

oil

a few salt as needed

Method

1.Wash and cut the snake gourd length wise .Remove seeds also soft white portion.cut into thin slices.

2. Take pudalanga  in a colander add little chilly powder and salt to it.water will come out.

3.In a kadai add oil add mustard seeds and urad dhal when it fries add curry leaves then add the vegetable to it.

4.According to your taste add more chilly powder and salt.

keep on frying.When done remove from fire.

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Best side dish for sambar rice and curd rice.