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.
- 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
- Oil______2 TBS
- Mustard seeds 1/2 TSP
- Urad dhal____1/2 TSp
- Boil vegetables and keep aside
- In a pan first put oil.
- Then add mustard seeds when it splutters add urad dhal
- Add red chillies
- Now add chopped onion or shallots and green chillies to it and fry after adding curry leaves
- Add the boiled vegetables.
- 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.
Among pacadi varieties raw mango sweet Pachadi is one of our favorite recipes. This is a Tamil NewYears recipe.This is because on the new year we have sweet, salt spice,bitter,sourand 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.
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.
*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 been flowers too.It can be fried and add to the CURRY.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.
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 in 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.
Toor dhal__________________1/3rd cup
Turmeric Powder___________1/2 to1 TSP
Curry leaves________________a few
Mustard seeds_____________1/2 TSP
Salt as required.
Masala For Grinding
Coconut scrapings __________1/3rd cup
Cumin seeds_________________1/2 TSP
Red chillies___________________2or 3
*Cut ladies into small pieces.
*Grind all the masala ingredients and keep it aside.
*Cook dhal and keep it separately.
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.
*If u don’t have raw mango can use tomotoes.
*Other option is to add tamarind extract instead of water.
As the name suggests parupu urundai kulambu is a traditional recipe.This is prepared with lentils.It is different in taste.
for the parupu urundai
Toor dhal or Channa dhal 200 gms
Toor dhal alone 200 gms.
Curry leaves a few
Oil 2 tbs
Green chillies or red chillies accdg to taste.
Coconut scrapings 2 tbs.
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.
Tamarind a lime size.soak in water and extract pulp from it.keep aside.
*mustard seeds 1/4tsp
*urad dhal 1/2tsp
*Curry leaves a few
*coconut scrapings 2 tbs
*Sambar powder 2 tbs
Coriander leaves chopped
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.
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.
Peerkangai/Ridge guord chopped_ 2cups
Shallots_10 to 15Nos or
Green Chillies 2 or 3 accdg. to taste
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.
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.
Can add tomatoes or tamarind pulp to it
We can prepare different dishes with greens.This is an easy recipe also very healthy one.
Arai keerai chopped- 1cup
Garlic_4 to 5pods chopped
Red Chillies_3 or 4
Tamarind_a goose berry size
Oil for frying
Salt as required
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.
7.Allow it to boil for few minutes. It is ready to serve.
Serve with pottukadadalai chutney for rice.
Pottukadalai : 1 cup
Red chillies :2 or 3.
Salt as required
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.
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.
chow chow:2 cups chopped
Moong dhal: 1/4 cup
Turmeric Powder:1/4 tsp
curry leaves: a few
Milk: 3 tbs.
Mustard seeds and urad dhal
Coconut grated 3 to 4 tbs
garlic pods:3t0 4 pods
Redchillies:1 to 2.as desired
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.
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.
Big onion -2
Red chillies: 2 or 3
Garlic few pods
coriander and mint and curry leaves
Oil for frying
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.to
chilli powder as desired
a few salt as needed
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.
Best side dish for sambar rice and curd rice.
Potato fry is a common recipie.But today I thought of sharing with you all a very traditional recipie which I learnt from my mother. Simple and easy one.
Potato cut into pieces :1 t0 2 cups
Coconut scrapings: 3 to 4 Tbs
Green chillies:2 or 3 accdg to taste
Mustard seeds :urad dhal for seasoning
cumin seeds :1/2 tsp
garlic:2 to 3 pods
Curry leaves a few
Salt as desired
oil :1 tbs
- Cook and Peel potatoes then cut into cubes.
- Boil peas seperately.
- Grind coconut scrapings, cumin seeds ,green chillies and garlic pod into a fine paste.
- In a kadai put oil add mustard seeds urad dhal then curry leaves.
- Add potatoes and peas with required salt and little water.
- Then add the grinded masala to it.
- when it gets thickened remove from fire.
Side dish for rice.