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.
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