Moong dal curry/Katti parippu
Moong dal 1/2 cup
water 21/2 cup
coconut 3/4 cup
green chilly 2
jeera/ cumin 1/2 tsp
ghee 1tsp
curry leaves
salt to taste
grind together coconut, jeera and 1/2 cup water to a smooth paste
Roast the moong dal in a deep pan, take it in a bowl and wash
Cook dal along with 2 1/2 water in a deep pan
(or pressure cook for 6 whistles on full flame)
Mash the cooked dal , add green chilly, coconut paste, salt mix well. Let it cook on the low flame about 3 minutes.
Remove from the fire.Add curry leaves, ghee or coconut oil
Kootu curry/ Black chickpeas&veg curry
Black chickpeas/ Kadala 1/2 cup (soaked chana)
Yam/Chena 11/2 cup
Ash gourdelavanka 1cup
carrot 1/2 cup
coconut 1cup
coconut 1/2 cup for frying
Jeera/cumin 1/4 tsp
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp
jaggery onion size
mustard seed 1/2 tsp
coconut oil 4 tsp
curry leaves
salt to taste
Grind together coconut, jeera with little water to a smooth paste
Pressure cook the soaked chana
Heat 1 cup water in a pan, add yam,ash gourd, carrot, when it cooked well.
add black chana, 1/2 tsp turmeric powder, chilly powder, jaggery, when jaggery is melted
add coconut paste stir well remove from the fire
Heat coconut oil in a pan crackle mustard seed,curry leaves, add coconut stir well when its golden brown, remove the fire pour it into the curry
Naranga curry/wild lemon curry
Vduka puli Naranga/ wild lemon 1
ginger 3 tbsp( chopped)
green chilly 2tbsp(chopped)
gingelly oil 3tbsp
chilly powder 2 tsp
turmeric powder 1/2 tsp
fried fenugreek powder 1/4 tsp
asafoetida powder 1/4 tsp
tamarind gooseberry sized ball
jaggery lemon size
mustard seed 1/2tsp
curry leaves
dry whole chilly
salt to taste
Soak tamarind in 1 cup water and take the extract from it
Wash and wipe it well with a towel and cut into small pieces
Heat gingelly oil in a pan,add ginger, green chilly,lemon,salt stir well about 10 minutes
Add 1/2 tsp turmeric powder, 2 tsp chilli powder stir until the raw smell goes out . Add tamarind pulp and jaggery, allow it to boil, add asafoetida cook about 3 minutes and remove the fire
Heat oil in an another pan, add mustard seeds when it crackles, add curry leaves, dried chilly and fry for less than a minute, pour on top of the curry.
Add fenugreek powder
Inchi/ginger curry
Inchi curry good appetizer and has all flavors like sour,sweet,bitter I have heard that inchi curry is equivalent to having 101 curies.
inchi/gigger 100 gm
coconut oil 1/2 cup(as required to fry ginger)
turmeric powder 1/4 tsp
chilly powder 1 tsp
tamarind/puli small lemon size or to taste
asafetida/hing/kayam 1/4 tsp
coconut oil 2tsp
dry red chilly 2
Jaggery lemon size
mustard seed 1/2 tsp
curry leaves
salt to taste
Soak the tamarind in warm water(2 cups) and extract its juice
Grate ginger into the water then squeezes it well.
Heat a pan, add 1/2 cup oil add squeezed ginger and fry it until brown. when its cooldown, coarsely grind in a mixie keep it aside
Heat a deep pan, add tamarind juice chilli powder, turmeric powder, jaggery, asafoetida salt to taste cook about 20 minutes when the gravy reduces half quantity, add crushed ginger Cook till the gravy thicken or oil separates, remove the fire
Heat oil in an another pan, add mustard seeds, when it crackles, add small onions, curry leaves, dried chilly and fry for less than a minute, pour on top of the curry.
Pineapple Pachadi
Pineapple 3 cup
Banana 3/4 cup
Sugar 100 gm
Crushed mustard 1 1/2 tsp
Grapes 3/4 cup (wash and wipe)
Coconut 3/4 cup
Turmeric powder 1/2 tsp
Chilly powder 2 tsp
Mustard seed 1/2 tsp
Dry whole chilly 2
coconut oil 4 tsp
water 1/2 liter
salt to taste
curry leaves
Heat 2 tsp oil in a pan and fry the coconut, keep it aside.
Remove the skin from pineapple and banana and cut it into small pieces
Heat a pan, add 1/2 liter water, pineapple,banana,turmeric, chilly powder salt. cook till all the water evaporates
Add sugar stir continuously when the pineapple smoothly coated with the sugar.
Remove the fire, add crushed mustard and fried coconut and grapes mix well
Heat oil in an another pan, add mustard seeds, when it crackles, add curry leaves, dried chilly and fry for less than a minute.
Let this cool for a bit then pour on top of the curry.
