Capsicum curry

Ingredients

2 large green capsicum

2 green chilli

12 whole cashew nuts

2 tbsp desiccated  coconut 

1 tbsp kasa kasa(white poppy seeds)

2 tsp cooking oil

1 tsp turmeric powder

1 tsp mustard

10 curry leaves

salt to taste

Preparation

Marinate kasa kasa in hot water for 20 minutes

Grind cashew nuts with coconut, green chilli and kasa kasa.

Chop capsicums into 2 inch slices.

Thalipu

In small pan heat 1 tsp cooking oil.

add mustard allow to pop.

put off the flame and add curry leaves.

Method

In kadai add 1 tsp cooking oil and fry the capsicum with turmeric powder.

once the capsicum is cooked add the coconut paste and salt.

Allow it to thicken.

put of the flame and add the Thalipu on top.

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Milagu rasam

Tomato Pepper sauce

Ingredients

2 tomatoes roughly chopped

1 tbsp toor dal

1 inch fresh tamarid

1 red chillli

½  cup curry leaves

1 tsp pepper corns

2 tsp cumin seeds

2 tsp coriander seeds

½  tsp fenugrreek seeds

½  tsp asafoetida

1 tsp turmeric powder

2 tsp jarggery

salt to taste

For tempering

2 tsp ghee

1 tsp mustard

1 garlic clove

5 curry leaves

1 tbsp coriander leaves to garnish

Preparation

Soak toor dal and tamarid in water for one hour

Grind  peppercorns, coriander seeds, fenugreek seeds, curry leaves,asafoetida powder and red chilli into fine paste.

Method

In a vessel  cook tomatoes with enough water and turmeric powder.

Once tomatoes are cooked mash it and add the pepper paste and salt

Allow to boil for 2 to 3 minutes.

put off the flame add jaggery.

In the meantime heat ghee add allow mustard to pop.

add remaining ingredient and pour over rasam.

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Murungaikeerai thovayal

Drumstick leaves chutney

Ingredients

1 cup drumstick leaves

1 tbsp cooking oil

2 tbsp chenna dal

2 tbsp urad dal

1 tsp cumin seeds

1 whole garlic clove

1 inch tamarind

2 red chilli

1tsp turmeric powder (or fresh turmeric)

2 tbsp shredded coconut

salt to taste

Method

Heat oil add all ingredient except drumstick leaves and coconut.
Once the raw smell goes add drumstick leaves and fry for 5 to 10 minutes.
Once leaves are cooked remove from stove add coconut add salt  and paste it with little water.
tastes great with ghee in hot rice.

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Pumpkin Curry

Yellow Pumpkin Curry

Ingredients

½ kg yellow pumpkin

1 tbsp cooking oil

1 tsp mustard

1 red onion finely chopped

4 whole garlic cloves

1 tsp turmeric powder

2 tsp coriander powder

1 tbsp fresh cumin powder

1 tbsp thickened cream(optional)

Salt to taste

Finely chopped Coriander and curry leaves to garnish

Preparation

Dry roast cumin seeds and powder it

Cut the pumpkin into 2 inch cube

Method

Heat oil in a cooking pan.

Add mustard and allow to pop.

Fry onion until translucent.

Add garlic and pumpkin along with chilli, coriander, turmeric powder and salt.

Close pan and cook until the pumpkin is tender.

At last add thicken and cumin powder.

Serve with  hot roti.

  

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