Curry Masala Powder Recipe / Poriyal Masala Powder Recipe - Used for Poriyal / Sabzi / Palya

Curry Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Cumin/Jeera - 2 tbsp
Whole pepper - 1 tsp
Red chillies - 15
Methi / Fenugreek seeds - 1/2 tsp
Fresh curry leaves - 1/2 cup
Turmeric powder - 1tsp
Channa dal - 1/2 cup
Urad dal - 1/4 cup
Hing - 1 tsp
Salt -1 tsp
Oil - 1tsp
Method
Heat oil in a pan,add all the above mentioned ingredients.
In low flame roast it till light brown.Do not over fry & burn them.
Cool the mixture completely.Dry grind to a fine powder.
Store it in a clean dry jar.
Sprinkle 1 or 2 tsps while making any daily poriyal,south indian sabzi or palya.

Courtesy:youreverydaycookradha

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Sukku Vellam Recipe For Krishna Jayanthi / Dry Ginger And Jaggery Mix

Sukku Vellam

Ingredients
Dry ginger powder / Sukku - 1/4 cup
Grated jaggery / Vellam- 1/4 cup
Honey - 1 tsp
Ghee - 2 tsp
Method
Mix all above ingredients together in a bowl.
Make small balls & store it in an airtight container.
A best medicine for digestion.

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Murukku Recipe / Easy Murukku Recipe / Pottukadalai Murukku / Roasted Gram Dal Murukku Recipe / Crispy Murukku Recipe / Diwali snack recipe

Murukku

Ingredients
Rice flour-2 cups
(I used the store bought)
Pottukadalai / Putnala Pappu /Roasted gram dal powder-1/2 cup
Salt-1tsp
Jeera/cumin-1tsp
Red chilly powder-1/2tsp
Hing-1/4tsp
Melted butter-1tbsp
Water-around 1 & 1/4 cup
Oil-to deep fry

Method
Take a bowl add  rice flour,pottukadalai,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Do not add too much butter,otherwise your murukku will crumble while frying.It will consume more oil too.Even hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain.
d) If you like garlic taste,add grated garlic to the dough.

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Onam Sadya Recipes / Traditional Onam Recipes / Sadya Recipe

Click the picture or link to read the RECIPE

Cucumber Kichadi	Raw Banana Chips	Kerala Parippu Curry
Avial	Puli Inji Curry	Kerala Pumpkin Erissery
Olan Lemon Pickle	Pineapple Pachadi Nei Appam	Inji Thayir Carrot Thoran

Pumpkin Molagootal	Channa Dal Payasam	Pavakka Kichadi
Kerala Style Vendakka Pachadi	Jackfruit Payasam	Pumpkin Puliserry
Chuttaracha Thenga Chammanthi

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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