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.