Vadai Mor Kuzhambu / Vadai Thatti Potta Mor Kuzhambu / Vadai Mor Kulambhu / Mor Kuzhambu with Vadai / Urad Dal Fritters In Buttermilk Gravy

Vadai Mor Kulambhu

Ingredients for Mor Kulambhu
Ingredients to be soaked in water for 30 minutes
Toor dal - 1 tbsp
Rice - 2 tsp
Coriander seeds - 1/2 tsp
Jeera/Cumin - 1 tsp
Grated coconut - 1/4 cup
Ginger a small piece
Green chillies -3
( Grind this above ingredients to a smooth paste)
Other ingredients
Curd - 2 cups
Water to dilute as needed
Turmeric powder - 1/2 tsp
Salt to taste
( Beat the curd well add water,salt,turmeric powder and the ground paste.Mix well and keep it aside )
Tempering
Coconut oil - 1 tbsp
Mustard - 1 tsp
Methi seeds - 1/4 tsp
Red chillies - 4
Hing a pinch
Chopped onion a handful
Chopped curry laves few
Method
Heat oil and temper it with above ingredients.
Once the onions are light brown add the curd mixture.
When it starts to froth and rises up switch off the stove immediately.Do not boil the gravy.
Garnish with curry and coriander leaves.

Ingredients for the vada
Urad dal - 1 cup
Salt to taste
Chopped onion a handful
Chopped curry leaves few
Ginger a small piece
Green chillies - 2
Oil to deep fry
Method
Soak urad dal for 2 hours drain the water.Add ginger,green chillies and dal in a blender and grind it to a thick batter.Do not add too much water while grinding,sprinkle water if needed.
Transfer to a bowl add salt,onion and curry leaves mix well.
Heat oil in a pan wet your fingers take small portion of the batter place it on your palm shape it into a flat disc.drop these in hot oil and fry till light brown on all sides.Do not fry the vadas till crisp.
Remove and drop these hot vada into the Mor Kulambhu.
Dip both sides well in Kulambhu and leave it to soak .
Serve them with hot plain rice.

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Punjabi Style Rajma Masala / Punjabi Rajma Recipe / Rajma Masala Recipe

Rajma Masala 

Ingredients dry roasted & powdered
Coriander seeds-1tsp
Jeera/Cumin seeds-1tsp
Kastoori methi-1tsp
Grated nutmeg-2 pinch
Cardamom-1
Cinnamon-a very small piece
Ingredients ground to a smooth paste
Chopped onion-2tbsp
Chopped tomato-2
Ginger & Garlic paste-1tsp
Other ingredients
Rajma-1 cup
(soaked overnight)
Slit green chillies-2
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Dry mango powder/Amchur powder-1/2tsp
Oil-2tbsp
Method
Heat oil in a pressure cooker pour the ground paste & green chillies.Fry till the raw smell disappears & oil separates the pan.
Now add all the dry masala powders and the ground spice powder.
Fry for a minute,pour 3 cups of water & pressure cook till done.
Garnish it with chopped coriander leaves & serve it with roti or rice.

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Gujarati Kadhi Recipe / Kadhi Recipe

Gujarati Kadhi

Tempering 
Oil - 1/2 tsp
Ghee - 1 tsp
Mustard - 1/4 tsp
Jeera / Cumin- 1/4 tsp
Red chilly-1
Cloves - 1
Cinnamon - a small stick
Bay leaf - 1
Curry leaves few
Hing - 1/8 tsp
Grated ginger - 1 tsp
Grated green chillies -1
Other ingredients
Sour curd - 1 cup
Water - 1 & 1/2 cups
Besan / Gram flour- 1 tbsp heaped
Salt to taste
Sugar - 1/4 tsp
Turmeric powder a generous pinch
Chopped coriander leaves for garnish
( Mix all above ingredients together in a bowl.Make sure there are no lumps and its a smooth mixture.Keep it aside)
Method
Heat ghee and oil in a pan temper it with above mentioned ingredients.
Now pour the curd mixture and give a boil.
Simmer the mixture for 5 minutes till the raw smell has disappeared.
Switch off the stove and garnish with coriander leaves.

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Almond Mutter Paneer / Badam Mutter Paneer / Badam Matar Paneer

Almond Mutter Paneer

Ingredients fried in 1tsp of oil till transparent & ground to a smooth paste
Chopped onion-1 small
Chopped tomato-2
Ginger & Garlic paste-1/2tsp
Crushed cardamom powder-less than 1/8tsp
Green chillies-2
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Salt to taste
MDH Kitchen king masala-1/2tsp
Roasted & powdered jeera powder-1/2tsp
Soaked badam/almonds-20
(skin removed no need to fry this in oil just add it while grinding)
Other ingredients
Frozen peas-1 & 1/2 cups
Cubed paneer/ indian cottage cheese-1 cup
Hot milk-1/4cup
(I used fat free milk)
Tempering
Butter-1tbsp
Oil-1tbsp
Jeera/Cumin-1/2 tsp
Crushed kastoori methi leaves-1tsp
Method
Heat oil & butter in a pan temper it with above ingredients.
Pour the ground masala & saute till raw smell has disappeared.
Add the peas,paneer,milk & add water according to the thickness.
In low flame cook the gravy covered for 10 minutes or till done.
Switch off the stove & serve it hot with roti or jeera rice.

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Moru Kachiyathu Recipe / Kachimoru Recipe / Kachiya Moru Recipe / Kerala Moru Kachiyathu / Seasoned Butter Milk Recipe

Moru Kachiyathu

Ingredients
Coconut oil - 2tsp
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Red chillies - 2
Chopped small onions -4
Chopped garlic - 1
Chopped ginger - 1/2 tsp
Chopped green chillies - 1
Curry leaves few
Butter milk- 2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Method
Heat oil in a pan and temper it with mustard,methi and red chillies.
Add onion,ginger,garlic,curry leaves,green chillies fry till onion is transparent.
Now add turmeric powder and salt saute for a minute reduce the heat and pour the buttermilk.
Mix and once its heated switch off the stove.Do not allow it to boil.
Serve it with plain rice.

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Karuvadam Vatha Kuzhambu / Karuvadam Kulambhu Recipe / Vatha Kulambu Recipe

Karuvadam Kulambhu

Ingredients
Semi thick tamarind juice diluted -2 cups
Chopped onion-1tbsp
Chopped garlic - 4
Curry leaves-few
Red chilly powder-1tsp
Coriander powder-1tsp
Salt to taste
Turmeric powder-1/4tsp
Karuvadam fried in oil till light brown -8 to 10
Tempering
Oil-6 tsp
Vadagam-1tsp
(If you don't have vadagam use little methi,mustard,urad dal & jeera for tempering)
Method
Heat oil in a pan & temper it with above ingredients.
Add the onion,garlic & curry leaves,fry till its nice golden brown.
Add the fried karuvadam,dry masala powders,fry for a minute.
Pour the tamarind juice,needed water,cover & cook till the gravy is thick & raw smell has completely disappeared.
Switch off the flame garnish with curry leaves.
Best served with hot rice.

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Pudalangai Poricha Kootu / Snake Gourd Poricha Kootu

Pudalangai Poricha Kootu

Ingredients dry roasted 
Urad dal - 1 tbsp
Coconut grated - 2 tbsp
Red chillies - 2
Whole pepper - 8
Curry leaf - 5
Jeera/cumin - 1/4 tsp
Hing - a generous pinch
Method
Heat a pan add the above mentioned ingredients.In low flame dry roast till light brown.Cool and grind to a semi smooth powder.Keep it aside.
Tempering
Coconut oil - 1 tbsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few
Method
Heat oil in a pan & temper it with above ingredients.
Other Ingredients
Channa dal - 1/2 cup
Toor dal - 1/3 cup
Turmeric powder - 1/4 tsp
Water as needed
Chopped snake gourd/pudalangai - 1 small size
Salt to taste

Pudalangai Poricha Kootu

Method
Pressure cook both the dals with little turmeric powder till soft.
Steam the pudalangai or cook till soft with very little water,keep it aside.
Once steam released open the pressure cooker add the ground powder & the cooked vegetable.
Give a boil & switch off the stove.
Pour the tempering into the kootu mix & serve with plain rice.

Snake Gourd Poricha Kootu

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Dum Aloo Recipe / Aloo Dum Recipe

Dum Aloo

Ingredients for the gravy
Curd - 3tbsp
Salt to taste
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Powdered fennel seeds - 1/2 tsp
Method
Mix all the above ingredients in a bowl,keep it aside
Ingredients  ground to a smooth paste
Chopped onion - 1/2
Large vine tomato - 1
Ginger & Garlic paste - 1 & 1/2 tsp
Cashew nuts - 15
Method
Add everything in a blender & grind to a smooth paste.Keep it aside.

Other Ingredients
Small potatoes - 10
( Boil in water,peel the skin,prick with a fork on all sides.Deep fry or shallow fry in oil till golden brown on all sides.)

Dum Aloo

Tempering
Oil - 3 tbsp
Ghee - 3 tsp
Jeera - 1tsp
Star anise - 1
Cloves -1
Cardamom -2
Bay leaf -1

Dum Aloo

Method
Heat oil & ghee in a pan add the tempering ingredients.
Now add the ground masala & in low flame fry till masala leaves the oil.
Now add the curd mixture & cook till everything is well combined & the raw smell has disappeard.
Pour some water add the fried potato & cook till gravy is thick.
Switch off the flame mix in some cream if adding & garnish with crushed methi leaves & ginger strips.
Best served with Roti.

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Methi Corn Malai Recipe / Methi Makai Malai / Fenugreek And Corn Curry Recipe

Methi Corn Malai

Ingredients dry roasted & powdered
Cloves- 5
Cinnamon - 2 small sticks
Cardamom - 2
Peppercorns - 7
Cumin seeds/Jeera - 1tsp
( Dry roast the above ingredients till just hot,cool & grind to a fine powder)
Ingredients ground to a smooth paste
Onion - 1/2
Green chillies-3
Ginger - a small piece
Garlic -3
Cashewnuts - 1tbsp
Poppy seeds - 1 tbsp
Other Ingredients
Frozen Methi/Fenugreek leaves - 2 cubes
( Approximately 1/2 cup)
Frozen corn - 1 & 1/2 cups
( cook in microwave for a minute)
Sugar - 1/4 tsp
Salt to taste
Milk - 1/2 cup
Oil- 2 tbsp
Butter - 2 tbsp
Method
Heat 1 tsp of oil in a pan add the methi & fry for 3 to 4 minutes.Cool & grind to a semi coarse paste.Keep it aside.
Now heat remaining oil & butter in a pan ,in medium low flame fry the ground paste till the masala leaves the sides of the pan.
Now add the salt,sugar, ground methi & corn,saute for couple more minutes.
Add the ground masala powder & milk,cook till everything is well combined.
Switch off the flame & serve them with roti or jeera rice.
Note:
a) Cream can be added at the last for extra richness.
b) Fresh methi leaves can also be added.

Courtesy: Priya with a slight change

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Poondu Kulambu Recipe / Poondu Kuzhambu Recipe / Garlic Kulambhu Recipe

Poondu Kulambu

Ingredients
Tamarind - 1medium lime size ball
( Soak it in warm water & extract the juice.Dilute with required amount of water)
Salt to taste
Kara kulambu podi - 2 tsp
Turmeric powder - 1/4tsp
Jaggery - a pinch
Chopped onion - 1/4
Chopped tomato - 1 small
Fresh garlic - 12
( peeled & sliced,if your garlic are small variety no need to slice add them whole)
Chopped curry & coriander leaves - little
Sesame oil - 1 tsp
Tempering
Homemade Vadagam - 1 & 1/2 tsp
( If you don't have vadagam add little mustard,methi seeds,jeera & urad dal for tempering)
Crushed garlic -1
Curry leaves - few
Method
Take tamarind juice in a bowl add salt,turmeric powder & kara kulambu powder,mix & keep it aside.
Heat oil in a pan and temper it with above ingredients.Now add the onion & garlic fry till they are light brown.Add the tomato saute for a minute.
Pour the tamarind mixture add water accordingly.Cover & cook till the gravy thickens & raw smell has completely disappeared.
Switch off the stove pour 1 tsp of sesame oil,a pinch of jaggery,curry & coriander leaves.
Mix well & best served with hot rice.
Note:
a) If you don't have kara kulambu podi replace it with red chilly & coriander powder.
b) Small onions gives best taste to your gravy.
c)Adding sesame oil at the end gives nice flavour to the dish.

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Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu

Kobbari Pulusu

Ingredients
Thick coconut milk-1/2 cup

( I used the tin & diluted with 1/2 cup water)

Tamarind juice diluted-1 cup

Salt to taste

Sugar-1 & 1/2 tsp

Sesame seeds fine powdered-2tbsp

Garlic-4

(make a paste)

Turmeric powder-1/4tsp

Tempering

Oil-4tsp

Mustard-1/2tsp
Jeera-1tsp
Red chillies-6
Urad dal-1/4tsp
Methi-less than 1/8tsp

Curry leaves-little

Slit green chillies-3

Hing-1/2tsp

Kobbari Pulusu

Method

Mix sesame powder & garlic paste in coconut milk & keep it aside.
Mix salt & turmeric powder in tamarind juice.
Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice mixture, boil it for 5 minutes in medium high flame till raw smell disappears.
Lower the flame & add the coconut milk mixture & simmer for 2 or 3 minutes.
Before switching off the stove add sugar mix it well.
Garnish  with curry & coriander leaves.
Serve it with hot rice.
Note:
a) You can also blend garlic,sesame seeds & coconut milk together to a smooth liquid.
b) If you think your gravy is not thick add a teaspoon of rice flour diluted in water for it to thicken.
c) Sliced onions can also be added in tempering for extra flavour.

Courtesy:sreelu with a slight change.

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Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe

Keerai Masiyal

Ingredients
Palak / Spinach-1 bunch chopped

Onion-1/2

Green chilles-4

Tamarind - a small piece

Salt to taste

Garlic-6

Tempering

Oil-4tsp

Mustard-1/2tsp

Urad dhal-1/4tsp

Jeera-1/4tsp

Red chillies - 2
Curry leaves few
Crushed garlic -3

Method

Take a pan add palak,garlic,onion,tamaring & green chillies,in low flame cook till its soft.
Cool the mixture add salt & mash it well with a masher.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the palak mixture.
Mix & serve it with rice.

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Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe

Mixed Vegetable Kurma

Ingredients
Mixed vegetables - 2 cup
( I used the frozen vegetables)
Chopped potato - 1
Chopped onion - 1/4
Chopped tomato - 1 small
Chopped Mint leaves - 1 tsp
Coriander & Curry leaves - little
Ingredients to grind
Poppy seeds /  Khus Khus - 1 tsp
Roasted gram dal/Pottukadalai - 1 & 1/2 tsp
Cashew nut - 5
Fennel seeds - 1 tsp
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 1tsp
Tempering
Oil- 3 tbsp
Cloves - 2
Cardamom -2
Cinnamon - a small stick
Bay leaf - 1
Method
Take a mixi jar add all the ingredients mentioned under GRIND.
Pour water & grind to a smooth paste.
Take a pan add oil temper it with above ingredients.
Now add the onion & curry leaf ,fry till light brown .
Add the ground paste in low flame fry till oil separates the masala.
Add the vegetables and tomato saute for couple more minutes.
Pour water according to the thickness you need,cover & cook till vegetables are cooked.
Switch off the stove add the mint,curry & coriander leaves.
Mix well & best served with roti or rice.

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Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy

Tandoori Gobi Musallam

Ingredients ground to a smooth paste
Chopped onion - 1/2
Green chillies - 1
Large tomato -1
Ginger & Garlic paste together - 1 tsp
Marination
Thick curd - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Roasted cumin / jeera powder - 3/4 tsp
Crushed kastoori methi - 1tsp
Besan/ Chickpea flour - 1 tsp
Oil - 1 tsp
Ground masala paste - 1 tsp
( Onion,tomato,ginger,garlic,chilly masala paste)
Other ingredients
Gobi/ Cauliflower - 1 small
Butter - 1 tbsp
Oil-1 tbsp
Red chilly powder,Coriander powder,Roasted jeera powder - each 1/4 tsp
Garam masala - 1/2 tsp
Crushed cardamom -1
Water as needed for your gravy
Cashew nut - 6
Milk- 1/2 cup
(soak cashew nut in milk for 10 minutes.Grind it to a smooth paste & keep it aside )
Garnish
Butter-2tsp
Crushed Kastoori methi little
Roasted jeera powder
Sliced almonds
Method
Take a pot of water make use the gobi is immersed in the water.Add 1tsp of salt,1/2 tsp red chilly powder & 1/4 tsp of turmeric powder.Cook till its half cooked & still crisp.
Strain the water out.

Take a bowl add all the marinate ingredients.Mix it till everything is well combined.
Pour the marinate both sides of the gobi,make sure its fully covered.Rest this for 1 or 2 hours or for at least 30 minutes.
Place the gobi on a baking tray & bake both sides till its light brown for 30 minutes at 350 deg.F
Last 5 minutes keep it in broil for the top to get a slight crust.Switch off the oven and remove gobi.
Let the gobi cool a bit take a sharp knife and make a slit on top ( a "X" mark ).
This is made for the gravy to get inside the gobi

Gobi Musallam

For the gravy heat a pan add oil / butter add the ground masala.
In medium low flame cook till oil separates from the masala.
Now add the spices & cashew nut paste.
Fry for 2 to 3 minutes & pour water as needed for the gravy.
Cover & cook till the gravy is thick.Switch off the stove

Gobi Musallam

Take a baking tray apply butter place the tandoori gobi.
Pour the gravy on top make sure it it fully covered.Sprinkle crushed kastoori methi,jeera powder & some butter on top.
Bake this at 350 deg. F for 5 to 10 minutes.
Each oven is different so please keep an eye.Once its slightly brown on top,remove from oven.
Enjoy this with rice or roti.

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Brinjal Gothsu Recipe / Kathirikai Gotsu / Eggplant Gotsu Recipe- Side dish for Idli /Dosa

Brinjal Gothsu

Ingredients roasted in 1tsp of oil till light golden brown
Coriander seeds-3tsp
Channa dal-2tsp
Urad dal-1/2tsp
Pepper-1/2tsp
Jeera-1/2tsp
Red chillies-2
(Fry above mentioned ingredients in 1 tsp of oil till light brown.
Cool completely & dry grind to a smooth powder)
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Methi / fenugreek seeds-5
Jeera/cumin-1/8tsp
Hing-1/4tsp
Other ingredients
Chopped small brinjals-6
Chopped onion-1/4
Chopped tomato-1 small
Chopped green chillies-2
Yellow moongh dal-1/2 cup
(Pressure cook moongh dal with little turmeric powder,slightly mash & keep aside)
Salt to taste
Turmeric powder-1/8tsp
Jaggery-1tsp
Diluted semi thick tamarind juice-1 cup
Coriander & curry leaves-little
Method
Heat oil in a pan & temper it with above ingredients.
Add the brinjal,onion,tomato & green chillies,fry for 2 minutes.
Pour the tamarind juice,2 cups of water,salt & turmeric powder,cook till vegetables are cooked.
Add 1 to 2 tsps of above ground masala powder & cooked dal,
Cook till everything is well combined.
This gravy should be in pouring consistency so adjust the water content.
Lastly garnish with coriander & curry leaves,mix & serve it with Ven pongal.
Note:
a) Do not add the whole ground powder,add just 1 or 2 tsps according to your taste.Remaining powder can be stored in a clean dry bottle.
b) This gravy should not be very thick,need to be in pouring consistency.

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Brinjals In Curry Leaf Gravy Recipe / Thai Brinjals In Curry Leaf Pepper Gravy Recipe

Brinjal In Curry Leaf Gravy

Ingredients fried in 1tsp of oil & ground to a smooth paste
Whole pepper-2tsp
Coriander seeds-2tsp
Red chillies-4
Green chillies-2
Cinnamon-1'' piece
Cloves-2
Fennel seeds-1tsp
Curry leaves-2 cups
Small onions-1 cup
Turmeric powder-1/2tsp
Ginger & Garlic-1tsp
Grated coconut-1tbsp
Method
Heat 1 tsp of oil add all above ingredients & fry till light brown.
Do not burn them.Cool the mixture add the tamarind juice.
Grind the mixture to a smooth paste.

Tempering
Oil-1tbsp
Mustard-1tsp
Other ingredients
Slit Thai green brinjal-6
( you can use any kind of small round brinjals)
Salt to taste
Chopped coriander leaves
Diluted tamarind juice-1 cup
Method
Heat oil in a pan & temper it with mustard seeds.
Now add the brinjals fry till all sides are slightly roasted.
Pour the ground paste,salt & very little water.
Cover & cook the gravy till raw smell disappears & oil starts to separate the pan.
Garnish  with chopped coriander leaves.
Best served with hot plain rice.

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Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe

Karuvepillai Kuzhambu

Ingredients
Small onions whole-1 cup
Sliced Garlic-10
Curry leaf for garnish
Diluted tamarind juice -1cup
Jaggery - 1/8 tsp
Grind to a smooth paste
Curry leaves-1 cup
Whole pepper-1tsp
Jeera/cumin-1tsp
Chilly powder-1 & 1/2tsp
Turmeric powder-1/2 tsp
Salt to taste
Toor dal - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Coriander / Dhania seeds-1/2tsp
Tempering
Vadavam-1tsp
(Mustard,Methi,Jeera,Urad dal)
Sesame oil - 2tbsp
Hing-1/2 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the onions & garlic fry it till light brown in colour.
Now add the ground masala & fry till oil separates from the masala.
Pour the dilute tamarind juice boil till raw smell disappears & the gravy is thick.
Lastly add the jaggery & switch off the stove,garnish with curry leaves.
Best served with plain rice.

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Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style

Mughlai Vegetable Kurma

Ingredients to be deep fried
Cubed potato-1 large
Broccoli florets-1 cup
French beans cut into 1/2''-1 cup
Cubed capsicum-1 cup
(deep fry all the vegetables separately till almost done)

Note: (If you don't want to deep fry the vegetables then just smear some oil on the vegetables & bake them till it shrinks )

Tempering ingredients
Bay leaf-1
Cinnamon-a big piece
Cardamom-2
Cloves-4
Whole pepper-5
Shajeera-1/2tsp
Chopped green chillies-3
Grated ginger-1/2tsp
Ghee-2tsp
Other ingredients
Beaten yogurt/curd-1/2 cup (do not use sour curd)
Cashew nut -1/3 cup
(soak it in water for 10 minutes & grind to a smooth paste)
Turmeric powder-1/2tsp
Salt to taste
Chilly powder-3/4tsp
Coriander powder-1 tsp
Rose water-1tsp (i didn't use instead sprinkled 1/4 tsp of garam masala)
Method
Heat ghee in a pan & temper it with above ingredients.
Switch off the stove & add the dry masala powders,saute for a minute.
Pour the curd,stir it well.
Switch on the stove & add the cashew nut paste & 1 cup of water.Give a boil now add the vegetables,salt & cook till oil shows out in the gravy.
Switch off the stove & sprinkle the garam masala.
Best served with roti or jeera rice..

Inspired by Maayeka

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Kerala Kadala Curry Recipe / Kadala Curry Recipe / Kerala Style Kadala Curry Recipe / Kadalai Curry Recipe / Kerala Kadalai Curry

Kerala Kadala Curry

Ingredients dry roasted & ground to a smooth paste
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4tsp
Whole pepper - 6
Cinnamon - a small piece
Cardamom - 1
Fennel seeds / Somph - 1/2tsp

Method
Dry roast the coconut till brown colour.Do not burn them.
Now add the other ingredients,saute for a minute & switch off the stove.
Cool the mixture, pour some water & grind it to a very smooth paste.Keep this aside.
Ingredients for tempering
Coconut oil - 6tsp
Mustard - 1 tsp
Curry leaves few
Chopped small onions - 5
Ingredients to be pressure cooked
Black channa / Brown Kondaikadalai / Kala Channa - 1 cup
Water - 2 cups add more if needed
Chopped Onion - a handful
Chopped tomato -1 small
Slit green chillies - 2
Curry leaves few
Salt to taste

Method
Take a pressure cooker & add all above ingredients.
Pressure cook till the channa is cooked.Wait for the whistle to go off and open it.
Heat oil in a pan & temper it with above ingredients.
Once the onions are slightly brown pour the cooked channa.
Now add the ground paste and cook till the gravy is thick.
Switch off the stove and garnish with curry leaves.
This is best served with Kerala puttu or Aapam.




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Kathirikai Rasavangi Recipe / Brinjal Rasavangi Recipe

Kathirikai Rasavangi

Ingredients roasted & ground to a smooth paste
Urad dal -1 tbsp
Coriander seeds - 1 tbsp
Channa dal -1/2 tbsp
Red chillies-2
Grated coconut - 3 tbsp
Oil-1/4 tsp
(Heat oil & fry above ingredients till light brown.Cool & grind to a smooth paste)
Tempering
Oil-2tsp
Mustard-1tsp
Urad dal -1/2 tsp
Red chillies-1
Curry leaves -few
Hing-a pinch
Other ingredients
Brinjal -6 cut into cubes
Tamarind a small gooseberry size
( soak in water & remove the extract )
Cooked & mashed toor dal -1 cup
Salt to taste
Jaggery-1/2tsp
Turmeric powder-1/4tsp
Method
Heat 1tsp of oil & fry the brinjals for 1 or 2 minutes.
Add the tamarind juice,turmeric powder & salt.Cook till brinjals are cooked.
Now add the cooked dal,ground masala & jaggery.Boil till the gravy is semi thick.
Switch off the flame.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the gravy.
Add curry & coriander leaves,mix & best served with plain rice.

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