Saturday, 31 January 2009
South Indian ......Prime Time....
1.Puli Inji ( Ginger-Tamarind Curry)
INGREDIENTS
1)Ginger – 200gm roundly cut
2)Oil – 3 table spoon
3)Mustard seeds
4)Small onion 4 – chopped
5)Green chilly -3 chopped
6)Curry leaves
7)Turmeric Powder ¼ teaspoon
8)Chilly powder 1 teaspoon
9)Tamarind extract
10)Jaggery
11)Salt – as required.
For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract
Preparation
1)Heat oil in a pan to fry the ginger until its brown
2)Remove the fried ginger on to a newspaper to remove the oil ( Health tip: As the newspaper absorbs more oil than a tissue paper.)
3)Grind the fried ginger in a mixer grinder to get it finely crushed.
4)Use 3 table spoon of the same oil, add mustard seeds, let it sputter.
5)Add chopped small onion, chopped green chilly and curry leaves.
6)Now add the turmeric and chilly powder and saute until raw smell is gone.
7)Add the tamarind extract and salt and let it simmer for 3 minutes.
8)Now add the finely crushed ginger and bring it to boil.
9)Add a little jaggery to reduce the sour taste as required.
2.Aviyal ( A South Indian recipe of mixed vegetables cooked in grated coconut and curd)
INGREDIENTS
Vegetables:
1.Brinjal
2.Carrot
3.Drumstick
4.Elephant Yam ( Chena in malayalam)
5.Kovaikkya
6.Beans
The vegetables can be chopped lengthwise of about an inch and not as small pieces for authentic south Indian results.
1.Coconut Oil- 5 table spoon
2.Green chilly-3 slit pieces ( not chopped)
3.Jeera (Cumin seeds)- ½ teaspoon
4.Small onion-3
5.Turmeric powder- ¼ teaspoon
6.Chilly powder- ½ tablespoon
7.Grated coconut
8.Curd
9.Curry leaves
10.Salt to taste
Preparation
Make a coarse paste of grated coconut, small onion, jeera and 2 green chilly by grinding in the mixture grinder. Try not to make it into a fine paste for good results
1)Heat oil in a pan. Add the chopped vegetables, curry leaves and green chilly and stir fry it for a few minutes
2)Then add a little water( not too much), turmeric powder and chilly powder and salt.
3)Add curd when the vegetables are half cooked and let it simmer.
4)Now take half of the vegetables out of the pan and put the coconut paste on the vegetables left, and then put the vegetables back. So that the paste seems to have been stuffed between the layers of vegetables. Let it simmer for 2 minutes.
5)Now remove it from the gas and add some raw coconut oil to the aviyal.
6)Keep the lid closed and mix it only at the time of serving with hot rice.
3.Carrot Pulisherry
This dish or pulisherry can also made by using raw banana, Elephant yam or pineapple as a replacement instead of carrots.
INGREDIENTS
1)Carrot-200 gm- Finely chopped ( If elephant yam or raw banana is used instead of carrot, then it need not be finely chopped.)
2) Oil- 3 tablespoon
3)Fenugreek seeds (Uluva in malayalam)
4)Jeera (Cumin seeds)
5)Ginger -chopped
6)Small Onion- 2
7)Green Chilly 3 (Slit pieces)
8)Turmeric powder- ¼ tablespoon
9)Pepper powder
10)Curd
11)Grated coconut
12)Curry leaves
13)Salt to taste
Preparation
Make the paste of grated coconut, jeera and small onion by grinding it in a mixer grinder . Add some water enough to mix it well.
1) Heat oil in a pan
2)Add fenugreek seeds, chopped ginger, curry leaves,turmeric powder,green chilly,pepper powder and sauté it
3)Now add the finely chopped carrot and add a little water.
4)Add 3 tablespoon of curd and salt. Simmer until the carrot is cooked.
5)Add the coconut mixture into the pulisherry.
6)Switch off the gas and add the rest of the curd and mix well.
4.Brinjal Kuzhambu ( Eggplant or Aubergine cooked in tamarind extract. Served with hot rice)
INGREDIENTS
1)Oil -3 tablespoon
2)Brinjal- cut length wise (not too long)
3)Onion- finely chopped
4)Garlic Pods
5)Mustard seeds
6)Green chilly- chopped
7)Curry leaves
8)Turmeric powder- ¼ teaspoon
9)Chilly Powder-1/2 table spoon
10)Salt to taste
11)Hing ( Kayam in malayalam)- a pinch
12)Tamarind extract
13)Corn flour ( Optional)
For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract
Preparation
1.Deep fry the brinjal in oil until brown. Remove it from the oil and put it on a newspaper to absorb the excess oil ( Health tip: As the newspaper absorbs more oil than a tissue paper.)
2.Heat oil in a pan and splutter the mustard seeds
3.Add the chopped onion,green chilly, chopped garlic, curry leaves and sauté.
4.Now add the hing, turmeric powder, chilly powder, salt and tamarind extract
5.Bring it to a boil and add the fried brinjal to it.
6.Simmer it until the gravy becomes semi thick.
7.If required add some cornflour mixed in water for the gravy to thicken and the brinjal kuzhambu is ready to serve
5.Apple Pachadi
INGREDIENTS
1)Small Onion-3
2)Mustard seeds
3)Dried whole red chilli-3 ( vattal mulaku in malayalam)
4)Green chilli
5)Grated Coconut
6)Oil -3 tablespoon
7)Apple- Finely Chopped
8)Curry leaves
9)Salt to taste
Preparation
Make a paste of grated coconut, small onion, green chilli, mustard seeds into a fine paste in a mixer grinder.
1.Heat oil in a pan and add mustard seeds, and dried whole red chilli pieces. When it splutters add curry leaves.
2.Add the chopped apple and stir fry it.( Take care that the colour of the apple does not turn brown)
3.Add the coconut mixture and salt. Simmer until the raw smell is gone.
4.After a few minutes after it cools add the curd ( Do not reheat after adding curd)
This recipe of pachadi can also be tried with Kumbalanga(winter melon) and Cucumber too
6.Kumbalanga pachadi ( Easy recipe of a pachadi with winter melon or white melon)
INGREDIENTS
1)Kumbalanga (Winter melon)-finely chopped
2)Green chilli-2
3)Ginger
4)Mustard seeds
5)Dried red whole chilli-2
6)Curry leaves
7)Oil-3 tablespoon
8)Salt to taste
Preparation
1.Cook chopped kumbalanga with salt in adequate water and when cooked, switch off the gas.
2.Crush the green chilli and ginger and add it raw to the cooked kumbalanga.
3.Now heat oil in a pan and splutter the mustard seeds, whole dried red chilli and curry leaves. Put this into the cooked winter melon and the simple pachadi is ready to serve.
The same recipe can also be tried using Marrow or Cucumber instead of Winter melon.
7. Brocholi thoran
INGREDIENTS
1.Brocholi- chopped, soaked and drained in hot water
2.Onion- Sliced
3.Ginger- chopped
4.Garlic
5.Green chilli-2
6.Grated coconut
7.Jeera ( Cumin seeds)
8.Curry leaves
9.Salt to taste
Preparation
Make a coarse paste of grated coconut, green chilli, jeera and garlic
1.Heat oil in a pan and add mustard seeds.
2.Add onion and ginger to sauté
3.Add chopped brocholi to stir fry and then add the coconut paste
4.Add salt and curry leaves and simmer until cooked. Serve hot with rice
This recipe can also be tried with cabbage or for potato-carrot thoran. As an alternative the coconut can also be put dessicated instead of a paste for cabbage and potato-carrot thoran
8.Spinach kichadi
INGREDIENTS
1.Chopped spinach leaves.
2.Oil
3.Mustard seeds – coarsely crushed
4.Green chilly -3 slit
5.Salt to taste
6.Curd
7.Curry leaves
Preparation
1.Heat oil in a pan, and splutter the mustard seeds, add curry leaves.
2.Add the spinach leaves, salt, green chilly and stir fry until it is cooked.
3.Now add the curd. The spinach kichadi is ready to serve.
This recipe can also be tried with Beetroot or Okra. In case to okra, you might need to fry the okra before the preparation.
South Indian curry's-Enjoy....
1.Sambar ( A south Indian curry that goes well with rice, dosa and idli )
INGREDIENTS
Vegetables: To be cleaned & sliced
Carrots
Kumbalanga ( Winter Melon)
Okra (Ladies Finger)
Drumstick
Potato
Brinjal
Tomato
1)Dal-1/2 cup
2)Green Chilly-3 slit
3)Turmeric powder-1/4 teaspoon
4)Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder
5)Oil
6)Tamarind extract
7)Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)
8)Coriander leaves
9)Salt to taste
10)For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves
For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract
Preparation
1.Cook Dal with added salt and green chilly in a pressure cooker.
2.When half cooked put the potato, carrots and drumstick and add turmeric powder into the dal.
3.When cooked add the Kumbalanga ( Winter melon) and tamarind extract into the cooker. Let simmer
4.Heat oil in another pan and saute the rest of the vegetables ie tomato and brinjal. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )
5.Bring the curry to a boil and then for the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.
6.Garnish the sambar with coriander leaves.
2.Ulli Sambar ( An easy recipe of sambar using small onions)
INGREDIENTS
1. Small onions 100 gm ( whole )
2. Dal-1/2 cup
3.Green Chilly-3 slit
4. Turmeric powder-1/4 teaspoon
5. Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder
6. Oil
7. Tamarind extract
8. Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)
9. Coriander leaves
10. Salt to taste
11. For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves
For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract
Preparation
1. Cook Dal with added salt and green chilly in a pressure cooker.
2. When half cooked put the small onions, turmeric powder, salt and tamarind extract into the dal. Simmer until the small onions are cooked.
3. Heat oil in another pan. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )
4. Check for the salt and asafoetida and add if required.
5. For the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.
3.Simple Recipe of Rasam
INGREDIENTS
All the ingredients from 1-5 are to be crushed
1.Dal -2 tablespoons
2.Coriander seeds-2 teaspoon
3.Jeera- 1 teaspoon
4.Black pepper balls-2 teaspoon
5.Garlic-4 cloves
6.Tamarind extract
7.Sliced Tomato-2
8.Turmeric powder-1/4 teaspoon
9.Chilly powder-1/2 tablespoon
10.Salt to taste
11.Coriander leaves
12.For Tadka: Oil, Mustard seeds, Dried red chilli whole, Curry leaves
Preparation
1.Take a pan. Mix the crushed ingredients, tamarind extract, turmeric powder, chilly powder and salt and bring it to boil
2.When boiled to taste add the coriander leaves and dot the tadka : heat oil in a pan and stir fry the mustard seeds,curry leaves and whole dried red chilli. Put it into the curry. Rasam is ready to serve.
4.A richer Rasam recipe
INGREDIENTS
1.Dal stock 1/2 cup- ( For the stock, cool dal in pressure cooker and squeeze the dal extract when cooked )
2.Tomato juice ( Blench the tomatoes in hot water. Peel the skin out and make the juice of the peeled tomatoes, without adding water)
3.Tamarind extract.
4.Jeera ½ teaspoon
5.Pepper powder ½ tablespoon
6.Chilly powder 1 teaspoon
7.Turmeric powder ½ teaspoon
8.Sambar masala ½ teaspoon
9.Salt to taste
10.Tadka : Oil, Mustard seeds, Dried red chilli whole, Curry leaves, Chopped garlic
Preparation
1.Mix the dal stock, tomato juice and tamarind extract, together with salt, jeera, pepper, chilly, turmeric and sambar powder. Bring the mixture to boil and switch the gas off. ( No water is required for this rasam)
2.For Takda : heat oil in a pan and stir fry the mustard seeds,curry leaves, whole dried red chilli and chopped garlic. Put it into the curry. Rich Rasam is ready to serve.
5.Theeyal ( The same recipe can be tried with small onion or bitter gourd)
INGREDIENTS
1.For roasted paste Grated coconut, black pepper balls, Jeera, Coriander seeds or powder, Dried red chilly
2.Oil
3.Mustard seeds
4.Small onion 200 mg or bitter gourd chopped
5.Green chilly -3 slit
6.Curry leaves
7.Tamarind extract
8.Chilly powder ½ table spoon
9.Turmeric powder ¼ teaspoon
10.Salt to taste
11.Jaggery ( optional )
Preparation
Heat oil in a pan and fry the Grated coconut, black pepper balls, Jeera, Coriander seeds or powder and Dried red chilly until it turns brown. Now, when it cools, grind the mixture into a fine brown paste in a mixer grinder
1.Heat oil in a pan and splutter the mustard seeds, add green chilly, curry leaves and the small onion (or bitter gourd) and stir fry until it turns brown.
2.Now add the tamarind extract, salt, chilly and turmeric powder and bring it to boil.
3.Add the roasted coconut paste and cook the theeyal.
4.Add some jaggery, when cooked ( In Bitter gourd theeyal, it reduces the bitter taste. Tip: For any dish using bitter gourd, Soak the bitter gourd in salt water for some time, it helps reducing the bitter taste.). Theeyal is now ready to serve.
6.Moru curry
INGREDIENTS
1.Kumbalanga (Winter melon) – sliced
2.Green chilly -3- slit
3.Turmeric powder-1/4 teaspoon
4.Salt to taste
5.For the paste : Grated coconut, Jeera, green chilly, Ginger
6.Curd
7.For tadka : Oil, Mustard seeds, fenugreek seeds, Dried red chilli whole, Curry leaves
Preparation
Make a paste of grated coconut, jeera, green chilly and ginger in a mixer grinder by adding a little bit of water.
1.Cook the kumbalanga pieces adding green chilly, salt and turmeric powder some water.
2.When cooked add the coconut paste prepared into the curry.
3.Simmer for a few minutes, and then add the curd.
4.After a boil switch off the gas. For tadka : heat oil in a pan and stir fry the mustard seeds,curry leaves, whole dried red chilli. Put it into the curry. And moru curry is ready to serve.
7.Simple recipe for moru curry
INGREDIENTS
1.Curd- 1 cup
2.Turmeric powder- ¼ teaspoon
3.Salt to taste
4.Small onion – chopped
5.Chopped ginger- ½ teaspoon
6.Chopped garlic- ¼ teaspoon
7.For tadka : Oil, Mustard seeds, fenugreek seeds, Dried red chilli whole, Curry leaves
Preparation
1.Give curd, turmeric powder, salt, and some water (required to dilute the curd) a good mix in a mixer grinder.
2.Heat oil in a pan and do the tadka with mustard seeds, fenugreek seeds, dried red chilli whole, Curry leaves. Then add chopped garlic, chopped ginger and the small onion and sauté.
3.Now add the curd mixture. After a boil switch off the gas. The simple moru curry is ready to serve.
8.Olan ( A curry of Winter melon and Cowpea cooked in coconut milk )
INGREDIENTS
1.Kumbalanga ( Winter melon ) - Chopped
2.Van payar ( Cowpea ) ½ cup
3.Green chilly-3 slit
4.Salt to taste
5.Coconut milk- first extract and second extract. ( For the coconut extract, grind the grated coconut with water in a mixer grinder. Squeeze the coconut paste to obtain the first extract. Add some more water and squeeze again to get the second extract.)
6.Curry leaves
7.Coconut oil
Preparation
1.Cook the van payar in a pressure cooker.
2.Now add the slit green chilly, kumbalanga pieces, salt and the second extract of the coconut milk to the cooked van payar.
3.After the kumbalanga pieces are cooked, add the first extract of the coconut milk and bring to a boil. ( Dont boil too long after the first extract of the coconut is added.)
4.Switch off the gas and add the curry leaves and the oil. The olan is ready to serve.
This recipe can also be tried with marrow.
INGREDIENTS
Vegetables: To be cleaned & sliced
Carrots
Kumbalanga ( Winter Melon)
Okra (Ladies Finger)
Drumstick
Potato
Brinjal
Tomato
1)Dal-1/2 cup
2)Green Chilly-3 slit
3)Turmeric powder-1/4 teaspoon
4)Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder
5)Oil
6)Tamarind extract
7)Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)
8)Coriander leaves
9)Salt to taste
10)For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves
For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract
Preparation
1.Cook Dal with added salt and green chilly in a pressure cooker.
2.When half cooked put the potato, carrots and drumstick and add turmeric powder into the dal.
3.When cooked add the Kumbalanga ( Winter melon) and tamarind extract into the cooker. Let simmer
4.Heat oil in another pan and saute the rest of the vegetables ie tomato and brinjal. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )
5.Bring the curry to a boil and then for the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.
6.Garnish the sambar with coriander leaves.
2.Ulli Sambar ( An easy recipe of sambar using small onions)
INGREDIENTS
1. Small onions 100 gm ( whole )
2. Dal-1/2 cup
3.Green Chilly-3 slit
4. Turmeric powder-1/4 teaspoon
5. Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder
6. Oil
7. Tamarind extract
8. Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)
9. Coriander leaves
10. Salt to taste
11. For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves
For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract
Preparation
1. Cook Dal with added salt and green chilly in a pressure cooker.
2. When half cooked put the small onions, turmeric powder, salt and tamarind extract into the dal. Simmer until the small onions are cooked.
3. Heat oil in another pan. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )
4. Check for the salt and asafoetida and add if required.
5. For the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.
3.Simple Recipe of Rasam
INGREDIENTS
All the ingredients from 1-5 are to be crushed
1.Dal -2 tablespoons
2.Coriander seeds-2 teaspoon
3.Jeera- 1 teaspoon
4.Black pepper balls-2 teaspoon
5.Garlic-4 cloves
6.Tamarind extract
7.Sliced Tomato-2
8.Turmeric powder-1/4 teaspoon
9.Chilly powder-1/2 tablespoon
10.Salt to taste
11.Coriander leaves
12.For Tadka: Oil, Mustard seeds, Dried red chilli whole, Curry leaves
Preparation
1.Take a pan. Mix the crushed ingredients, tamarind extract, turmeric powder, chilly powder and salt and bring it to boil
2.When boiled to taste add the coriander leaves and dot the tadka : heat oil in a pan and stir fry the mustard seeds,curry leaves and whole dried red chilli. Put it into the curry. Rasam is ready to serve.
4.A richer Rasam recipe
INGREDIENTS
1.Dal stock 1/2 cup- ( For the stock, cool dal in pressure cooker and squeeze the dal extract when cooked )
2.Tomato juice ( Blench the tomatoes in hot water. Peel the skin out and make the juice of the peeled tomatoes, without adding water)
3.Tamarind extract.
4.Jeera ½ teaspoon
5.Pepper powder ½ tablespoon
6.Chilly powder 1 teaspoon
7.Turmeric powder ½ teaspoon
8.Sambar masala ½ teaspoon
9.Salt to taste
10.Tadka : Oil, Mustard seeds, Dried red chilli whole, Curry leaves, Chopped garlic
Preparation
1.Mix the dal stock, tomato juice and tamarind extract, together with salt, jeera, pepper, chilly, turmeric and sambar powder. Bring the mixture to boil and switch the gas off. ( No water is required for this rasam)
2.For Takda : heat oil in a pan and stir fry the mustard seeds,curry leaves, whole dried red chilli and chopped garlic. Put it into the curry. Rich Rasam is ready to serve.
5.Theeyal ( The same recipe can be tried with small onion or bitter gourd)
INGREDIENTS
1.For roasted paste Grated coconut, black pepper balls, Jeera, Coriander seeds or powder, Dried red chilly
2.Oil
3.Mustard seeds
4.Small onion 200 mg or bitter gourd chopped
5.Green chilly -3 slit
6.Curry leaves
7.Tamarind extract
8.Chilly powder ½ table spoon
9.Turmeric powder ¼ teaspoon
10.Salt to taste
11.Jaggery ( optional )
Preparation
Heat oil in a pan and fry the Grated coconut, black pepper balls, Jeera, Coriander seeds or powder and Dried red chilly until it turns brown. Now, when it cools, grind the mixture into a fine brown paste in a mixer grinder
1.Heat oil in a pan and splutter the mustard seeds, add green chilly, curry leaves and the small onion (or bitter gourd) and stir fry until it turns brown.
2.Now add the tamarind extract, salt, chilly and turmeric powder and bring it to boil.
3.Add the roasted coconut paste and cook the theeyal.
4.Add some jaggery, when cooked ( In Bitter gourd theeyal, it reduces the bitter taste. Tip: For any dish using bitter gourd, Soak the bitter gourd in salt water for some time, it helps reducing the bitter taste.). Theeyal is now ready to serve.
6.Moru curry
INGREDIENTS
1.Kumbalanga (Winter melon) – sliced
2.Green chilly -3- slit
3.Turmeric powder-1/4 teaspoon
4.Salt to taste
5.For the paste : Grated coconut, Jeera, green chilly, Ginger
6.Curd
7.For tadka : Oil, Mustard seeds, fenugreek seeds, Dried red chilli whole, Curry leaves
Preparation
Make a paste of grated coconut, jeera, green chilly and ginger in a mixer grinder by adding a little bit of water.
1.Cook the kumbalanga pieces adding green chilly, salt and turmeric powder some water.
2.When cooked add the coconut paste prepared into the curry.
3.Simmer for a few minutes, and then add the curd.
4.After a boil switch off the gas. For tadka : heat oil in a pan and stir fry the mustard seeds,curry leaves, whole dried red chilli. Put it into the curry. And moru curry is ready to serve.
7.Simple recipe for moru curry
INGREDIENTS
1.Curd- 1 cup
2.Turmeric powder- ¼ teaspoon
3.Salt to taste
4.Small onion – chopped
5.Chopped ginger- ½ teaspoon
6.Chopped garlic- ¼ teaspoon
7.For tadka : Oil, Mustard seeds, fenugreek seeds, Dried red chilli whole, Curry leaves
Preparation
1.Give curd, turmeric powder, salt, and some water (required to dilute the curd) a good mix in a mixer grinder.
2.Heat oil in a pan and do the tadka with mustard seeds, fenugreek seeds, dried red chilli whole, Curry leaves. Then add chopped garlic, chopped ginger and the small onion and sauté.
3.Now add the curd mixture. After a boil switch off the gas. The simple moru curry is ready to serve.
8.Olan ( A curry of Winter melon and Cowpea cooked in coconut milk )
INGREDIENTS
1.Kumbalanga ( Winter melon ) - Chopped
2.Van payar ( Cowpea ) ½ cup
3.Green chilly-3 slit
4.Salt to taste
5.Coconut milk- first extract and second extract. ( For the coconut extract, grind the grated coconut with water in a mixer grinder. Squeeze the coconut paste to obtain the first extract. Add some more water and squeeze again to get the second extract.)
6.Curry leaves
7.Coconut oil
Preparation
1.Cook the van payar in a pressure cooker.
2.Now add the slit green chilly, kumbalanga pieces, salt and the second extract of the coconut milk to the cooked van payar.
3.After the kumbalanga pieces are cooked, add the first extract of the coconut milk and bring to a boil. ( Dont boil too long after the first extract of the coconut is added.)
4.Switch off the gas and add the curry leaves and the oil. The olan is ready to serve.
This recipe can also be tried with marrow.
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