Crispy potato fry

Urulaikilangu Varuaval

Ingredients

½ kg Potatoes (any variety)

1tbsp cooking oil

1tsp black mustard seeds

1tsp cumin seeds

10 Curry leaves

2tsp Chilli powder

1tsp coriander powder

1tsp Gram flour

½ tsp turmeric powder

1tbsp Corn flour

Salt to taste

Preparation

Cook the potatoes and remove the skin.

Cut into small cubes.

In a bowl mix potatoes with chilli powder, cumin seeds, curry leaves, gram flour, turmeric powder, coriander powder, salt and corn flour.

Method

In a non-stick pan heat oil and add mustard.

Once the mustard seed pop, add the potato mix.

Open cook in a low flame until the potatoes are crispy.

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Traditional chicken Gravy

South Indian Koli Kuzmbu

Ingredients

500 grams of  Chicken with bone

500 grams of Shallots

5 Red chillies

1 tbsp cumin seeds

1 tbsp pepper corns

4 garlic cloves

2 inch ginger

½ cup coconut

3 tbsp coriander powder

10 curry leaves

5 cashew nut

½ tsp turmeric powder

2 tbsp Cooking oil

Salt 

Method

In a pan heat 2 tbsp of oil.

Once the oil is heated add the onion and fry until it turns brown.

Next add Red chilli, Pepper corns, Cumin Seeds, 6 Curry leaves, Ginger, Garlic and Cashew nut.

Fry for minimum 10 minutes.

Next add the coriander powder and coconut and fry for further 5 minutes.

Once the fried mixture is cooled grind it into fine paste adding some water.

In a separate thick bottom pan add 1 tbsp of oil , 4 Curry Leaves and fry the chicken in medium heat with turmeric powder.

In 5 minutes add the grinded paste and allow the gravy to boil.

Once the gravy started to boil add salt close the pan and cook until the chicken is tender.

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No compromise idly podi

Idly Podi

Most south Indian pantry is not completed without this essential idly powder. Some people label this recipe as Milagai powder(chilli powder) or Idly podi. You an store this in an air tight container for up to six months.

Ingredients

2 tsp oil

½ tsp black mustard seed

12 curry leaves

10 dry red chillies

½ cup chana dal

½ cup Urad dal(white whole)

½ tsp asafoetida

Salt

Method

In a pan heat 1 tsp oil. 

Add mustard to the oil, Once mustard  turns  pale in color  take the mustard out and keep it in a plate.

In the same pan fry red chillies and curry leaves and asafoetida powder, remove it from the pan and put it in the same plate with mustard.

Add the remaining 1 tsp oil and fry Chana Dal until it turns light red in color remove and keep it in the plate.

In the same pan add Urad Dal and fry until golden brown and keep it in the same plate with the remaining ingredient.

Allow it to cool and grind it with required amount of salt to taste.

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