Curry Leaves Kuzhambhu

Karuverpillai Kuzhambhu

Ingredients:

• Curry leaves – 2 strings.


• Small onion – 5 nos.


• Vadagam - Ready made you get in south indian stores.


• Garlic – 5 pods.


• Tamarind paste - 1 tsp.


• Red chilly powder – 1 tsp.


• Tumeric powder - 1/2 tsp.
• Coconut - Grated 2 tsp.

Method:

• Grind curry leaves to paste.


• Heat oil in a pan, Do tadka with Vadagam.


• Now add the chopped onion,garlic and saute till they were brown.


• Now add the curry leaves paste,add all the powders and saute for sometime
• Add water if necesssary.
• Now add the tamarind paste.
• Now grind 2 tsp of coconut and allow it to boil for some 5 minutes
• Serve hot with cooked white rice

Limi Chilli Rasam

Ingredients :

• tomato - 1


• garlic - 6 pods


• pepper - 4


• lemon juice - 2 tsp


• green chilly - 1


• red chilly - 1


• cumin - 1tsp


• Mustard seeds - 1/2 tsp


• Hing - pinch


• rasam powder - 1tsp (optional) for taste.


• tamarind - small lemon size ball [soak in water]


• curry leaves - 1 string
  

Method:

• grind tomato, green chilly, garlic (4pallu), pepper, cumin into paste.
• Get the Tamarind water and throw the residue.
• crush 2 garlic pods.
• Mustard seeds, red chilly, curry leaves, hing and do tadka then add crushed garlic, masala paste cook for 5min
• Add tamarind water, rasam powder and allow to boil.
• Now add lemon juice, garnish with coriander leaves.
• limi-chilli rasam ready to serve

Serve it with hot cooked rice

Tangy Tamarind Rice

Puliyodhari

Ingredients:

• tamarind - 1 lemon-sized ball (soak and make 6 cups of tamarind water)

For the masala:

• chana dal - 1/2 tbsp


• coriander seeds - 2 tbsp


• mustard seeds - 1/2 tbsp


• cumin seeds - 1/2 tbsp


• sesame seeds - 1 tbsp


• urad dal -1 tbsp


• black pepper- 1 tbsp


• peanuts - 1 tbsp


• fenugreek seeds - 1/2 tsp


• red chillies - 8


• curry leaves - 10-15


• grated coconut - 4tsp

For the tempering:

• mustard seeds - 2tsp


• oil - reqd


• red chillies - 2


• urad dal - 1tsp


• chana dal - 2tsp


• roasted peanuts - 4tsp


• curry leaves - 6

Method:

• Roast all the items specified for the masala and grind it.








• then add sesame oil in the hot and do the tadka with the items specified under "For the tempering:" list.


• then add tamarind juice allow to boil, and add salt, grounded masala powder(reqd amt).


• boil for 5 mins


• pulikkachal ready.





• Add reqd amt of pulikkachal to cooked rice and serve

Serve with fried Papad and potato curry.

Onion Thokku

Ingredients:

• Pearl Onions - 500gms


• Sesame oil - 1/2 cup


• Tamarind paste - 1 tsp


• Chilli powder - 1 tsp


• Salt to taste


• mustard seeds - 1/2 tsp


• Hing - Pinch


• Curry leaves - 1/2 string

Preparation Method:

• Remove the outer cover from the pearl onions


• Heat 1 tsp of oil in a pan, saute it for about 10 min


• Once the raw smell leaves, remove it from heat, cool it and grind it


• Heat the remaining oil in the pan, once the oil is hot, add mustard seeds, hing and curry leaves for tadka.


• Now add the grounded paste of pearl onion


• Saute them well, till all the water evaporates from it


• The mixture should be dark brown and the oil should separate from it


• Now add the tamarind paste,chillipowder and salt to taste


• Saute it well, till the raw smell goes off


• At any point of time, do not close the Pan while preparing this dish


• Keep the flame in medium

Enjoy it with Idli or curd rice

Onion - But No Tears

While choosing an onion, watch these

• Check if they are tight


• They should have a dry skin, which is peeling out


• They should not have black spots on the root

Avoid tears

• Before chopping the onion, for the day’s cooking you can store them in fridge for around ½ - 1 hr . This will you chop them without tears.

or

• You can burn a candle, near the place where you going to chop the onion, the heat produced by the candle will submerse the flavor that comes out.

or

• You can probably wear spectacles which will act as a shield to your eyes
  
  
  
  But the First way is best way to avoid tears, Try it you will feel the difference
  

Yellow onions
They are good for day to day dishes.
They have very good flavor

Sweet Onions
They are also called as Vidalia onions
They are mainly used in soups.

Red onions
They are crisp and lighter in taste
They are more promptly used in salads

Spring onions

These onions are best for chinese items like Fried rice and noodles

Pearl Onions

These onions are best in taste and flavor. They are more commonly used in south indian cooking.

Butter Panner

Ingrediants

• Panner - 10 cubes


• Onion - 1/2 - cut into rectangular cubes


• butter - 2 tsp


• chilli powder - To taste


• corriander powder - 1 tsp


• Tumeric powder - pinch


• Jeera powder - 1/2 tsp


• Ginger garlic paste - 1/2 tsp


• Boiled milk - 1 glass


• Tomato puree - 2 tsp


• Garam masala - 1/2 tsp


• Fresh cream - 2 tsp


• Salt to taste

Preparation Method:

• Heat a kadai, add buter, once it is hot, add the ginger garlic paste.


• Add the onion chopped into cubes, to the mixture saute till they are golden brown


• Add tomato puree to the mixture, cook till raw smell leaves


• Now mix all the masala powders in a glass of milk and add to the boiling mixture


• Mix well, cook it for around 10 min and add salt to taste


• Once raw smell leaves, add the panner cubes


• Mix till the gravy thickens, now add the fresh cream


• Garnish with corriander leaves and lemon

Goes well with nan,chappatis

Tomato Kurma

Ingrediants:

• Ripe tomatoes - 5 nos

Roasted in 2 tsp of ghee and grind

• Coconut grated - 4 tsp


• Saunf - 1 tsp


• Khus/Khus - 1/2 tsp


• roasted cashews - 4 nos


• Green chillies - 4 nos


• corriander leaves - for garnish

For tadka

• cinnamon stick - 1/2 inch


• Cloves - 2 nos


• Curry leaves - 1 string


• Ghee - 2 tsp

Preparation Method:

• Boil 4 cups of water.


• Once the water reaches boiling point, Drop the fresh tomatoes to it and allow it to cook for around 10 - 12 min.


• Now remove the tomatoes from boiling water, place it in cold water, remove the outer skin


• Cool it and blend it to a fine paste


• Heat ghee in a pan, and prepare tadka by adding the items specified under tadka


• Now add the blended tomatoes and allow it to boil in medium flame for about 10 min


• Now add the roasted and grounded items to the boiling mixture


• Mix well, add some 1/2 glass of water and let it boil till raw smell leaves


• Add salt to taste to the mixture


• Garnish with corriander leaves once it is done

Goes well with Dosa,Idli and chappatis.