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Showing posts with label Veg - Curries. Show all posts
Showing posts with label Veg - Curries. Show all posts

Sunday, July 20, 2014

Kumbalanga / Winter Melon Pachadi



INGREDIENTS:
  • Chopped Winter melon / Kumbalanga- 1 cup
  • Grated coconut - ½ cup
  • Green chillies - 4 nos
  • Cumin seeds - ¼ tsp
  • Curd - 2 cup
  • Mustard seeds - 1 tsp
  • Red chilly - 2 nos
  • Water - ¼ cup
  • Fenugreek Powder- a pinch
  • Curry leaves - A few
  • Salt - to taste
  • Coconut Oil -1 tsp

PREPARATION METHOD:
  • Cook chopped winter melon / kumbalanga and green chilly in water along with salt.
  • Grind the coconut and cumin seeds to a fine paste and crush ½ tsp mustard.
  • Add this paste and crushed mustard to the cooked winter melon / kumbalanga and allow to boil.
  • When it starts boil,turn off the stove and allow to cool.
  • Add curd to the mixture and stir well.
  • Heat oil in a pan.
  • Add mustrard seeds and red chillies into it, allow to splutter.
  • Pour the seasoning over the pachadi and add Curry leaves.
  • Sprinkle fenugreek powder, add curry leaves and mix well.

Recommended Combination: Serve with Rice.

Sunday, August 26, 2012

Pineapple Pachadi



It is  a tasty sweet and tangy Pachadi.

INGREDIENTS:

  • Pineapple (finely chopped) - 1 cup
  • Grated coconut - ½ cup
  • Green Chillies (roundly cut) - 4 nos
  • Cumin seeds - ¼ tsp
  • Curd - 2 cup
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 ½ tsp
  • Red chilly - 2 nos
  • Sliced Shallot - 1 tsp
  • Fenugreek Powder- a pinch
  • Curry leaves - 1 stem
  • Salt to taste
  • Coconut Oil -1 tsp 

PREPARATION METHOD:

  • Grind the coconut and cumin seeds to a fine paste.
  • Crush  ½ tsp mustard seed.
  • Cook chopped pineapple and green chilly in water along with salt and turmeric powder.
  • When the water almost dries up, add coconut paste and crushed mustard seed into it.
  • When it starts boiling, turn off the stove and allow to cool.
  • Add curd to it and stir well.
  • Heat oil in a Pan.
  • Add mustrard seeds and red chillies into it, allow to splutter.
  • Add sliced shallot and fry it.
  • Pour the seasoning over the pachadi and add curry leaves .
  • Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Wednesday, June 20, 2012

Naadan Cheera Aviyal



Cheera or Spinach is a leafy vegetable which is a rich source of iron.
It is prepared using cooked Cheera with Coconut paste. We can use Mango or Curd instead of Tamarind syrup for sourness.

INGREDIENTS:

  • Chopped Spinach/Chuvanna Cheera(Leaves and Stem) - 2 cup
  • Red chilly powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Grated Coconut - 3/4 cup
  • Shallot -2 nos
  • Raw Mango - ¼ of a mango
  • Coconut Oil - 1 tsp

PREPARATION METHOD:

  • Cook Chopped Spinach in water along with Chilly powder, Turmeric Powder and Salt.
  • Grind together Coconut and Shallot to paste.
  • When Spinach is cooked well add Mango cuts and cook for few minutes.
  • Add Coconut paste into it and cook for 2 minutes.
  • Remove from Fire and add Coconut Oil and mix well.

(If you are using curd for sour taste, add it just before removing the dish from the stove - do not boil curd).

Recommended Combination: Serve hot with Rice.

Saturday, February 11, 2012

Cabbage Daal Curry




Cabbage Daal curry is a delicious and easy to make dish. Combination of daal and vegetable makes this curry nutritious.

INGREDIENTS:

  • Toor daal - 2 tbsp
  • Chopped onion - ½ cup 
  • Chopped cabbgae - 1 cup
  • Green chilly - 2  nos
  • Tomato - 1 no
  • Turmeric powder -¼ tsp
  • Grated coconut -½ cup 
  • Garlic -1 nos
  • Cumin seed -¼ tsp
  • Coconut Oil- 1tbsp
  • Curry leaves-a few
  • Salt to taste


PREPARATION METHOD:

  • Cook toor dal with water, chopped onion, green chilly and turmeric powder in a pressure cooker for 5-6 whistle. 
  • Add chopped cabbage and tomato along with salt and let it cook.
  • Grind coconut, garlic and cumin seeds to a fine paste.
  • Add this paste to the cooked dal and vegetables and let it boil. 
  • When it starts boil, turn off the stove and add coconut oil and curry leaves.


Recommended Combination: Serve hot with Rice / Chappathi / Dosa / Poori


Saturday, February 4, 2012

Mambazham Pachadi / Mango Pachadi



Ripe Mango can be used to make Mambazha Pachadi.

INGREDIENTS:
  • Ripened Mango(Finely chopped) - 1 cup
  • Grated coconut - ½ cup
  • Green chillies(roundly cut) - 4 nos
  • Cumin seeds - ¼ tsp
  • Curd - 2 cup
  • Mustard seeds - 1 tsp
  • Red chilly - 2 nos
  • Sliced Shallot - 1 tbsp
  • Fenugreek Powder- a pinch
  • Water - ¼ cup
  • Curry leaves - A few
  • Salt - to taste
  • Coconut Oil -1 tsp 

PREPARATION METHOD:
  • Cook chopped mango and green chilly in water along with salt. 
  • Mash the cooked mango with a spoon.
  • Grind the coconut and cumin seeds to a fine paste.
  • Add this paste to the cooked Mango.
  • When it starts boil, turn off the stove and allow to cool.
  • Add curd to the mixture and stir well.
  • Heat oil in a Pan.
  • Add mustrard seeds and red chillies into it, allow to Splutter.
  • Add sliced shallot and fry it.
  • Pour the seasoning over the pachadi and add curry leaves .
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Serve with Rice.


Friday, January 13, 2012

Asparagus Theeyal



Theeyal is a traditional kerala dish. We can prepare Theeyal using a variety of vegetables including Asparagus.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 20 nos
  • Slit Green Chilly- 4 nos
  • Sliced Asparagus- ½ cup
  • Grated Coconut- 1½ cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp


PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat remaining oil in a pan.
  • Add sliced onions, green chilly and saute, till they turn golden brown colour.
  • Add sliced Asparagus and saute for another 3 minutes.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.

Recommended Combination: Asparagus  Theeyal can be served with Rice.


Wednesday, January 11, 2012

Soya Roast



Soya is rich in protein and fiber. This is a dry side dish which is good to go with Chappathi, Appam or Rice.

INGREDIENTS:
  • Soya chunks - 1 cup
  • Onion - 1 nos
  • Ginger and garlic paste - 1 tbsp
  • Slit Green chillies - 4 nos
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Garam Masala Powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Tomato - 1 no
  • Pepper Powder - 1 tsp
  • Oil - 2 tbsp
  • Red Chilly -2 nos
  • Mustard seeds -1 tsp
  • Salt - As reqd

PREPARATION METHOD:
  • Soak soya chunks in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces.
  • Heat oil in the pan.
  • Add Onions, Green Chillies, ginger and garlic paste.
  • Fry Onions till it turns transparent.
  • Add Tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder, salt and sauté .
  • Add Soya into it.
  • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
  • Add Pepper powder to the curry and mix well.
  • Turn off the stove when the gravy becomes dry.
Recommended Combination: Serve hot with Rice / Chappathi / Appam

Friday, December 30, 2011

Green Apple Thayiru / Green Apple Pachadi/ Green Apple with Curd



It is a variety pachadi. The distinct sweetness of the green apple along with the sourness of the curd gives it a unique taste.

INGREDIENTS:
  • Green Apple - 1
  • Finely chopped Onion - ½ cup
  • Green Chilly(roundly cut) - 2 nos
  • Corriander Powder - ½ tsp
  • Chilly Powder - 1 tsp
  • Fenugreek Powder - a pinch
  • Curd - 1 cup
  • Curry leaves - few
  • Salt to taste
PREPARATION METHOD:
  • Peel the Skin of the Apple and chop it nicely.
  • Mix all the ingredients together with curd.
Recommended Combination: Apple Thayiru can be served with Rice / Chappathi.

Sunday, December 25, 2011

Carrot Kichedi / Carrot Pachadi



Carrot Kichedi is a simple and delicious dish.

INGREDIENTS:
  • Finely Chopped Carrot - ¼ cup
  • Green chillies - 4 nos
  • Curd - 1 cup
  • Turmeric powder - ¼ tsp
  • Water 
  • Salt - to taste
  • Curry leaves - A few
  • Mustard seeds - ¼ tsp 
  • Red chilly - 2 nos 
  • Coconut Oil - 1 tsp 

PREPARATION METHOD:
  • Cook Chopped carrot and Green Chilly in water along with salt and turmeric powder .
  • When the cooked carrot is cool,add Curd to it and stir well.
  • Heat Oil in a Pan.
  • Add Mustrard seeds and Red chillies into it, allow to Splutter.
  • Add Curry leaves and fry it.  
  • Pour the seasoning over the Kichedi.  
Recommended Combination: Serve with Rice.

Monday, May 24, 2010

Mathanga Puli Curry / Pumpkin Curry



Matha Puli Curry / Pumpkin Curry is a very simple curry which can be a quick side dish for rice.

INGREDIENTS:
  • Diced Pumpkin / Mathanga - 1 cup
  • Water - 1 cup
  • Turmeric powder - ¼ tsp
  • Chilly powder - 1½ Tbsp
  • Corriander Powder -2 tbsp
  • Asefodia Powder-pinch
  • Fenugreek Powder - a pinch
  • Tamarind - A gooseberry sized ball
  • Coconut Oil - 1 tsp
  • Mustard seeds - ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste
PREPARATION METHOD:
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add chilly powder, corriander powder and Saute till raw smell goes.
  • Add Pumpkin / Mathanga piece with Turmeric powder and little water, let it cook.
  • When Pumpkin is cooked, add Tamarind juice and allow to boil.
  • Add Asefodia Powder and mix well.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Mathanga Pulincurry can be served hot with Rice and Curd.

Wednesday, May 19, 2010

Pavakka Kichadi / Bittergourd Kichadi



Pavakka Kichadi / Bittergourd Kichadi (also called Pachadi) is a side dish served with rice.
Kichadi is prepared using fried vegetable mixed with curd or yogurt.

INGREDIENTS:
  • Finely chopped Pavakka / Bitter Gourd - ½ cup 
  • Curd - 1 cup 
  • Roundly cut Green Chilly -4 nos 
  • Curry leaves 
  • Salt to taste
  • Coconut Oil - for frying 

PREPARATION METHOD:
  • Fry the Pavakka / Bittergourd, Green Chilly and Curry leaves till it is brown and crisp. 
  • Add Fried items into curd. 
  • Add salt and mix it well.
Recommended Combination: Pavakka Kichadi / Bittergourd Kichadi can be served with rice.


Monday, May 17, 2010

Manga Thayiru / Mango with Curd


Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Finely chopped Onion - ½ cup
  • Green Chilly(roundly cut) - 2 nos
  • Corriander Powder - ½ tbsp
  • Chilly Powder - 1 tbsp
  • Fenugreek Powder - a pinch
  • Curd - 1 cup
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the Mango and chop it nicely.
  • Mix all the ingredients together with curd.
Recommended Combination: Manga Thayir can be served with Rice.

Sunday, May 16, 2010

Pavakka Theeyal / Bittergourd Theeyal


Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
This recipe uses Pavakka or Bittergourd as the main ingredient.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 4 nos
  • BitterGourd / Pavakka- 1 Medium Size
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - 1/2 cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Cut Bittergourd / Pavakka into small pieces.
  • Heat remaining oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add Pavakka and saute for another 3 minutes.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Pavakka / Bittergourd Theeyal can be served hot with Rice.

Tuesday, May 11, 2010

Koon Theeyal / Mushroom Theeyal



Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
Koon Theeyal / Mushroom Theeyal is a variety preparation of this dish with Mushroom as the main ingredient.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 4 nos
  • Sliced Mushroom- 1 cup
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add sliced mushroom and saute again for 2 minutes.
  • Add turmeric powder, salt and water and let it cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it boil for 3-4 minutes.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination:Koon Theeyal / Mushroom Theeyal can be serve hot with Rice / Chappathi


Thursday, May 6, 2010

Parippu



Parippu / Moong Daal Curry is a popular item in the traditional Kerala Sadya.
It goes in combination with Rice, Papadam and Ghee. This dish is very rich in protein and is good for growing children.

INGREDIENTS:
  • Split Moong dal/Cherupayar parippu - 1 cup
  • Turmeric powder -¼ tsp
  • Grated coconut -1 cup
  • Garlic -1 nos
  • Cumin seed -¼ tsp
  • Coconut Oil- 1tbsp
  • Curry leaves-a few
  • Salt to taste

PREPARATION METHOD:
  • Roast Moong Daal till the raw smell goes.
  • Cook Moong Dal with Water and turmeric powder in a pressure cooker for 5-6 whistle. 
  • Grind Coconut, Garlic and Cumin seeds to a fine paste.
  • Add this paste to the cooked Parippu/ Moong dal along with little water and salt.
  • Allow to boil. 
  • When it starts boil,turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination: Parippu can be served hot with Pappadam , Ghee and Rice.

Wednesday, May 5, 2010

Ullipuli / Onion Curry



Ullipuli / Onion Curry is a great side dish which can be served with rice.
The tamarind juice in this gives it a distinct taste.

INGREDIENTS:
  • Finely Chopped Onion - 1 nos
  • Green Chilly(roundly cut) - 3 nos 
  • Finely sliced coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Red Chilly Powder - 2 tsp
  • Corriander Powder- 3 tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Coconut Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste
  • Water

PREPARATION METHOD:
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly, sliced coconut and saute well till the Onion turns transparent.
  • Add chilly powder, corriander powder and Saute till raw smell goes.
  • Add Turmeric powder and little water, let it cook.
  • When Onion is cooked, add Tamarind juice and allow to boil.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination:Ullipuli can be served with Rice / Chappathi

Monday, May 3, 2010

Muringa ila Parippu Curry



Drumstick leaves or Muringaila can be combined with Parippu or Daal to make a simple, rich nutritious curry.

INGREDIENTS:
  • Toor Daal - 1 cup
  • Drumstick leaves -1 cup
  • Turmeric powder -¼ tsp
  • Chilly Powder - ½ tsp
  • Grated coconut -1 cup
  • Garlic -2 nos
  • Coconut Oil- 1tbsp
  • Curry leaves-a few

PREPARATION METHOD:
  • Detach the drumstick leaves from the stem.
  • Cook Toor Dal and drumstick leaves with Water, chilly Powder and turmeric powder in a pressure cooker for 2-3 whistle. 
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the cooked daal along with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove and add Coconut Oil and Curry leaves
Recommended Combination: Muringaila Parippu can be served hot with Chappathi / Rice / Poori

Saturday, May 1, 2010

Beetroot Curry



Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:
  • Chopped Beetrot -2 medium size
  • Diced Onion- 1 no
  • Chopped Potato - 1 no
  • Diced Tomato - 1 no
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1 tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil -1 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
  • Grind the coconut into a fine paste.
  • Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
  • Allow to boil for few minutes. 
  • Turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa

Thursday, April 29, 2010

Muringayila Curry / Drumstick leaves Curry



Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:
  • Drumstick leaves - 2 tbsp
  • Grated coconut -½ cup
  • Garlic -1 nos
  • Red Chilly -2 nos
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Coconut Oil- 1 tbsp

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Put the leaves in the oil and saute for a minute.
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the pan with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove.
Recommended Combination: Muringa ila curry can be served hot with Rice


Monday, April 26, 2010

Pavakka Curry / Bittergourd Curry



Pavakka Curry / Bittergourd Curry is prepared in grinded coconut paste to reduce its bitterness.
This is a thick gravy curry served with Rice.

INGREDIENTS:
  • Pavakka / Bittergourd -2 big size
  • Sliced Onion - 1 no
  • Sliced Green Chilly -3 nos
  • Sliced Tomato - 1 no
  • Grated Coconut - 1 cup
  • Corriander powder – ½ tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves 

PREPARATION METHOD:
  • Remove seed from Pavakka and cut it into small pieces.
  • Grind the Grated coconut, Chilly Powder,Corriander Powder to a fine paste.
  • Cook Pavakka, Onion and Green Chilly along with Turmeric powder and Salt.
  • When Pavakka is cooked, add Coconut paste and Tomato.
  • Let it boil.
  • When it starts boil,turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination:Pavakka Curry / Bittergourd Curry can be serve hot with Rice / Chappathi