Karuveppilai kuzhambu

Curry Leaf Gravy

Ingredients

1 tsp black pepper 

2 red chilli

1 tsp fenugreek seeds

2 tsp urad dal

1 tsp toor dal

1 tsp cumin seeds

1 tsp kasakasa(white poppu seeds)

2 tbsp gingely oil(sesame seed oil)+1 tsp oil for fying

2 cups curry leaves

15 gm tamarind(small lemon size)

1 tsp jaggery powder(or sugar)

5 shallots

1 tsp asafoetida powder

5 garlic cloves

1 tsp turmeric powder

salt to taste

Preparation

Chop Shallots and garlic lengthwise

wash curry leaves pat dry thoroughly

soak tamarind pulp in 2 tbsp of hot water

Method

Heat 1 tsp of oil in a pan and fry Pepper, red chilli, urad dal,

toor dal, fenugreek seeds, cumin seeds and poppy seeds.

Fry until you get good aroma don't overdo.

Remove from pan and add the curry leaves.

Fry until curry leaf is crisp.

Once the fried fixture is cold grind it with the soaked tamarind into fine paste.

Add a cup of water or so and mix the paste.

 Set it aside.

In Pan add oil and fry the shallots and garlic.

Next add the paste with turmeric powder, asafoetida and salt.

Cook until oil separates from  the gravy.

Put off the flame and add jagerry.

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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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Banana bread

Moist Banana Bread

Ingredients

2 cups self raising flour

1 tsp baking powder

1/2 tsp salt

175 gm unsalted butter eggs

2 lemons zest

1/2 cup raw sugar

1/2 cup brown sugar

2 tbsp buttermilk

1 cup roughly chopped walnut

2 tbsp cooking oil

4 ripe bananas

Preparation

egg and butter should be in room temperature

mash the bananas with fork and add raw and brow sugar in it.

Method

In a large bowl blend  egg,oil,melted butter,buttermilk,lemon zest and salt.

Next gently fold in  the banana mixture,flour and baking powder.

Once the mixture is combined together mix walnut.

 Bake in a greased pan on 180degC for 20 minutes.

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Parupu Podi

Pottukadalai Parupu Podi

Ingredients

1 cup roasted gram dal

12 dry red chilli

20 curry leaves

1 whole garlic pods

1 tbsp dry coconut

2 tsp ghee(clarified butter)

Salt to taste

Preparation

For dry coconut(use koparai thengai or dehydrated shredded ccoconut)-

If you don’t have dehydrated shredded coconut at home dry roast shredded  fresh coconut in pan and allow to cool before adding into the recipe.

Peel and roughly chop the garlic cloves

Method

Heat ghee in a pan.

Fry dry red  chilli, roasted gram dal and curry leaves for 10 minutes on low flame .

Remove pan from stove and allow the mixture to cool completely.

Add salt and coarsely grind the mixture.

Next add garlic and coconut to the mixture.

Again grind the mixture to fine powder.

You can store this powder for a month  in an airtight container.

 This powder is served with hot rice and  ghee.  

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Turkey Berry Gravy

Sundakkai Puli Kulambu

Ingredients

2 tbsp gingelly oil

1/2 tsp fenugreek seeds

1/2 tsp asafoetida powder

1 cup diced red onions

1 big tomato

2 green chilly

5 curry leaves

1 cup sundakkai

10 garlic cloves

1/2 tsp turmeric powder

2 tsp chilly powder

3 tsp coriander powder

1/2 cup thick tamarind extract

1/2 cup coconut milk

Salt to taste

1 tsp shredded jaggery

Preparation

Clean the berry discard the stems

Using pestle break the berry into two

wash it properly until all seeds are out of the berries.

It turns brown so do this process  just before you add this on your cooking

Method

Heat oil in a pan

Add asafoetida powder and fenugreek seeds.

Then add onion,curry leaf and green chilies.

once onions are cooked add tomato and turmeric powder.

Once the tomatoes are cooked add garlic cloves,washed berries with chilliy, coriander powder and salt.

Add tamarid extract and Close cook until oil floats to top.

At last add coconut milk allow one boil.

Finally add  jaggery..

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Tomato chutney

Thakkali Thokku

Ingredients

500 gm  ripe tomatoes

½ cup thick tamarind pulp

1 tsp turmeric powder

3 tbsp mustard seeds

1 tsp fenugreek seeds

1 tsp asafoetida powder

4 tbsp gingely oil

1 tsp jaggery  powder(or sugar)

Salt to taste

.

Preparation

Grind  tomatoes into fine paste.
Marinate tamarind in hot water for 10 minute and extract the pulp.

Mix tomato paste, tamarind pulp with salt and turmeric powder.

Roast and Powder

Fry 2 tbsp mustard seeds and fenugreek seeds each separately and powder them together.

Method

Heat gingerly oil in a thick bottom pan

Add 1 tsp mustard seeds and asafoetida.

Once the mustard pops add the tomato pulp.

When it starts to boil simmer  and open cook until oil floats to the top.

Switch off the flame add the mustard and fenugreek powder.

Once the pickle is cold store  it in a clean glass jar.

This can be stored in fridge for two weeks.

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Brown chickpea gravy

 Kadalai Kulambu

Ingredients

1 cup Brown channa

1 tbsp cooking oil

 2 red onion chopped (or 1 cup small onion)

2 tomatoes chopped

5 dry red  chillies

4  garlic clove

1 tsp cumin seeds

10 curry leaves

1 tbsp coriander powder

1 tbsp grated coconut

1 medium size eggplant (or 4 small eggplant)

Chopped Coriander leaves to garnish

Preparation

Soak the  channa for 4 to 5 hours

Wash and cook them until soft in pressure cooker

To grind

 In pan heat oil

Add onion and fry until transparent.

Add red chillie, garlic, cumin seeds, curry leaf and chopped tomatoes.

Once the tomatoes are cooked add the coriander powder and coconut.

Fry for further 2 minutes.

Remove from heat and allow the mixture to cool.

Add 3 tbsp of cooked channa to the mixture and grind into fine paste.

Method

Heat pan add 1 tsp oil and mustard

Once the mustard splutter  add the grind paste with some water.

Allow gravy to boil for 5 minutes.

Now add the cubed brinjal(eggplant) and salt.

Once the brinjal is cooked garnish with coriander leaves and serve  with hot rice.

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