Potato tomato curry

Potato – 3

Tomato – 2 (sliced)

Onion – 1 (finely sliced)

Garlic – 2 cloves (finely chopped)

Ginger – a small piece (finely chopped)

Chilli powder – 1tsp

Turmeric powder – ¼ tsp

Garam masala powder – a pinch

Cumin seeds – ½ tsp

Oil – 1 tbsp

Salt – as reqd

Coriander leaves – for garnishing

1. Boil the potatoes, then peel and cut into pieces.

2. Heat oil and add cumin seeds.

3. Then add onion, ginger, garlic and saute till onion turns transparent.

4. Add tomatoes and cook till it becomes soft.

5. Add chilli powder, turmeric powder, garam masala powder, salt and mix well.

6. Pour 1 cup water and add the cooked potatoes.

7. Cover and cook 10 minutes in low flame.

Garnish with coriander leaves and serve.

Pazham pulissery / Banana yogurt curry

Ripe banana / Ethapazham - 1 no.

Green chilli - 2 no.
Turmeric powder – ½ tsp
Chilli powder - 1 tsp
Grated coconut – 1/2 cup
Yoghurt - 2 cup
Mustard seeds – ½ tsp

Cumin seeds – ¼ tsp

Fenugreek seeds – ¼ tsp

Shallots – 3 nos. (sliced)
Dry red chillies - 2 nos.
Curry leaves - 1 spring
Coconut Oil - 2 tbsp

Salt - As reqd

1. Peel and cut banana into pieces.

2. Cook banana in one cup water with chilli powder, turmeric powder and salt.

3. When banana pieces are well cooked then smash it with a spoon.
4. Grind the coconut, cumin seeds and green chilly into a fine paste and add this to the cooked banana.
5. Bring to a boil and cook for a minute and then add the blended yogurt and stir for few minutes, then remove from heat.
6. Heat oil in a pan and add mustard seeds. When they splutter add fenugreek seeds, shallots, red chillies and curry leaves.
7. When they turn light golden brown colour add this to the pulissery and mix well.

Serve with rice

Rajma curry

Rajma / Red kidney beans – 450 gms can (Remove water inside the can)

Onion – 2 (finely chopped)

Tomato – 3 (finely chopped)

Green chilli – 2 (finely chopped)

Ginger garlic paste – 1 tbsp

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – ¼ tsp

Garam masala power – 1 tsp

Cumin seeds – ½ tsp

Dry methi leaves – ½ tsp

Coriander leaves – a few

Salt – to taste

Butter – a small piece

Oil – 1 tbsp

1. Heat oil in a pan and add cumin seeds.

2. Once seeds crackle add onion, ginger garlic paste, green chilli and sauté well.

3. Then add tomato, chilli powder, coriander powder, turmeric powder, garam masala, salt and ½ cup of water.

4. Cover and cook for 5 minutes.

5. Add rajma and 1 cup of water and cook covered for 10 – 15 minutes in low flame.

6. Add methi leaves and butter and mix well.

7. Finely garnish with coriander leaves.

Serve hot with chapathi.

Lady finger – tomato curry / Vendakka thakkali curry

Lady finger – 15 (cut into pieces)

Tomato – 2 (chopped)

Onion – 2 (chopped)

Garlic – 2 (chopped)

Coconut milk – 1 cup

Green chillies – 2 (split lengthwise)

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Curry leaves – 1 spring

Mustard seeds – ½ tsp

Oil – 1 tbsp

Salt – to taste

1. Heat oil in a pan and splutter mustard seeds.

2. Add onion, garlic, green chilli, lady fingers, curry leaves and sauté well.

3. Then add tomatoes, chilli power, turmeric powder, coriander powder and stir well.

4. Then add coconut milk and salt and cook on low flame till it boil.

Serve with rice

Pumpkin Curry / Mathanga Erissery

Pumpkin - 2 cup (remove the skin and seeds & cut into small cubes)

Shallots - 4

Garlic – 2 cloves

Green chilly - 1

Grated coconut - 1/2 cup

Cumin seeds - 1/2 tsp

Chilli powder – ½ tsp

Turmeric powder - ¼ tsp

For seasoning

Dry red chillies - 2

Curry leaves – 1 spring

Grated coconut – 1 tbsp

Mustard – 1 tsp

Salt – to taste

Oil – 1 tbsp

1. Cook pumpkin with enough water, turmeric powder, chilli powder and salt.

2. Smash it with a spoon and keep it aside.

3. Grind together coconut, 2 shallots, garlic, cumin seeds and green chilli into a paste.

4. Pour this into the mashed pumpkin and mix well and cook for 2 minutes.

5. Heat oil in a pan and add mustard, shallots, curry leaves, grated coconut and fry till the coconut turns brown.

6. Add it into the pumpkin curry and mix well.

Serve with rice.

Tomato curry

Tomato – 2 (sliced)

Onion – 1(sliced)

Green chilli – 1(sliced)

Dry red chilly – 2

Chopped coriander leaves – a few

Curry leaves – 1 spring

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Oil – 2 tbsp

Mustard seeds – 1 tsp

Sugar – 1 tsp

Salt – to taste

1. Heat oil in a pan and splutter mustard seeds.

2. Add red chilly, curry leaves and sauté for a while.

3. Add onion and green chilli and sauté well.

4. Then add tomatoes and stir it becomes soft.

5. Add chilli powder, turmeric powder and fry for few seconds.

6. Then add 1 cup water, sugar and salt; cook covered for 10 minutes on low flame.

7. Garnish with coriander leaves.

Serve tomato curry with rice.

Carrot beetroot kurma

Carrot (large) - 2

Beet Root (large) - 1

Potato (small) - 2

Onions (chopped) - 2
Tomatoes (chopped) - 2
Green Chillies (split length wise) - 2

Ginger – a small piece

Garlic – 2 pieces

Grated coconut – ½ cup
Cloves - 3
Cinnamon Stick – 2 small pieces

Cardamom - 3
Bay Leaves - 1
Cumin Seed Powder - ¼ tsp
Coriander Powder - ½ tsp
Chilli Powder – 1 tsp

Turmeric powder – ½ tsp
Curry leaves – 1 spring
Coriander Leaves – few

Oil – 2 tbsp

1. Cook the carrot, beetroot and potatoes in a pressure cooker and smash it. 

2. Grind the coconut and garlic and make a smooth paste.
3. Heat oil in a pan and add bay leaves, cloves, cardamom and cinnamon stick and sauté for a minute.
4. Add onions, green chillies, ginger and curry leaves and sauté until the onions turn light brown colour.
5. Then add tomato and cook for 2 minutes.

6. Add red chilli powder, cumin seed powder, coriander powder and mix well.

7. Now add smashed vegetables and coconut paste.
8. Allow them to boil.
9. Garnish with chopped coriander leaves.

Green peas curry

Green Peas - 1 cup

Onions (cut length wise) - 1

Green Chilly (split) -2

Ginger – a small piece

Garlic pods - 2

Coconut milk -1 cup

Chilly Powder - ½ tsp

Coriander powder-½ tsp

Turmeric powder -¼ tsp

Garam masala powder – ¼ tsp

Mustard seeds - 1 tsp

Curry leaves – 1 spring

Salt - to taste

Oil - 1 tbsp

1. Soak green peas in water till soft.

2. Heat oil in a pan and splutter mustard seeds.

3. Add ginger, garlic, onion, green chilly, curry leaves and sauté well.

4. Add chilli powder, coriander powder, turmeric powder and garam masala and stir well.

5. Then add green peas, coconut milk and salt and cook covered till the gravy is thick.

Serve hot with chappathi, appam, rice.

Vendakka mappas / Lady finger in coconut milk

Lady finger – 20 nos.

Onion (chopped) - 1
Green chilli (split lengthwise) - 2
Ginger (chopped) - a small piece

Garlic (chopped) – 1 cloves
Tomato (chopped) - 1
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - ¼ tsp

Garam masala - ½ tsp
Coconut milk - 1 cup

Cashew nut – 10
Curry leaves – 1 spring
Mustard seeds- ½ tsp
Salt - to taste
Oil - 1 tables spoon

1. Cut the okra into thin lengthy pieces.

2. Grind the cashew nut and make a smooth paste.

3. Heat oil in a pan and splutter mustard seeds and onion, ginger, garlic, green chillies, curry leaves and sauté for a couple of minutes.

4. Then add sliced okra and sauté well. (It takes about 10 minutes)

5. Add chopped tomato fry for a minute, then and add chilli powder, coriander powder, garam masala, turmeric powder and stir for a minute.

6. Then add salt, cashew nut paste, coconut milk; cover and cook for 10 minutes in low flame.

Serve hot with rice / chapatis

Brinjal curry / Vazhuthananga Curry

Brinjal / Eggplant – 2 no.

Small onion – 10 (chopped)

Onion – 1 no.

Green chilli – 1 no.

Grated coconut – 1 cup

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Tamarind juice – ¼ cup

Curry leaves – 2 springs

Mustard seeds - 1 tea spoon

Cumin seeds – ½ tsp

Oil – 1 tsp

Salt – to taste

1. Clean and cut brinjal into small pieces and soak in water 10 minutes and drain out of water.

2. Heat 1 tsp of oil in a pan and add grated coconut and the shallots and fry till it become golden colour.

3. Then add red chilli powder, coriander powder, and turmeric powder and garam masala powder.

4. When the raw smell comes turn off heat and allow it to cool.

5. Grind it with tamarind juice and make a paste.

6. Heat 1 table spoons of oil in a pan and mustard seeds.

7. When it splutters adds cumin seeds, green chilli and curry leaves and sauté well.

8. Add brinjal pieces and sauté for 3 – 4 minutes.

9. Then add the coarse paste, 1 cup of hot water and salt into it and mix well.

10. Cover and cook for 10 minutes in medium flame.

Serve with rice / chappati.

Palak paneer

Cheera / spinach/ palak – ½ kg (I used red palak)

Green chili – 2

Cash nut – ¼ cup

Coriander leaves (chopped) – 2 tbsp

Tomato – 2

Onion – 2

Ginger garlic paste– 1 tbsp

Coriander powder – 1/2 tsp

Red chili powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala- 1 tsp

Cumin seed – ½ tsp

Paneer – 250 gm

Salt – to taste

Oil – 1 tbsp

1. Cut paneer into small cubes and shallow fry and set aside.

2. Clean and cut spinach into small pieces.

3. Heat 1 tsp of oil in a pan and sauté spinach and green chili. Remove from heat and allow to cool.

4. Grind spinach, green chili, cash nut and coriander leaves and set aside.

5. Remove the skin of the tomato and grind them to make a paste.

6. Heat 1 tsp of oil in a pan and cumin seeds, ginger garlic paste, onion, salt and saute well.

7. Then add chili powder, turmeric powder, coriander powder and garam masala and cook for a minute.

8. Add the tomato paste and saute well.

9. Then add the spinach paste and cover and cook for 5 minutes in low flame.

10. Add the paneer to the gravy and cook 2-3 minutes.

Onion curry / Ulli theeyal

Shallots/ Kunjulli (Sliced) – ½ cup

Green chilies -2

Grated Coconut – ½ cup

Tamarind juice – ¼ cup

Coriander powder – 2 tsp

Chili powder – 1tsp

Turmeric powder – ½ tsp

Fenugreek powder – a pinch

Mustard seeds – ½ tea spoon

Oil - 1 table spoons

Curry leaves – 2 springs

Sugar – ½ - 1 tsp

Salt - to taste

1. Heat 1 tsp of oil in a pan and add coconut and fry until brown colour.

2. Then add coriander powder, chili powder, turmeric powder and fry for a minute. Remove from heat.

3. Allow to cool and grind to a smooth paste.

4. Heat oil in a pan and splutter mustard seeds.

5. Add shallots and curry leaves and sauté well.

6. Add the paste to the cooked shallots and mix well and simmer for 2-3 minutes.

7. Then add the tamarind juice, fenugreek powder, sugar and ½ cup of water and allow to boil.

Serve with rice and Enjoy 

Raw Banana Curry / Vazhakka curry

Raw banana – 4

Grated coconut – ½ cup

Green chilly – 2

Shallots – 5nos

Garlic pods – 3nos.

Dry red chilies – 2

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Curry leaves – a few

Oil – 1 tbsp

Salt – to taste

1. Remove the skin of banana and cut into small cubes.

2. Cook banana adds turmeric powder and salt in a pressure cooker and smashes it with a spoon.

3. Grind coconut, 3 shallots, garlic and cumin seeds into a fine paste.

4. Add the ground paste into the cooked banana and bring them to boil.

5. Take another pan and heat oil and add mustard seeds, when it splutter add shallot, red chilies and curry leaves and fry for few seconds and temper the dish.

Serve with rice.

Sambar

Sambar Parippu / Tuvara Parippu (Toor Dal) – 1/2 cup

Shallots or Pearl Onions (diced) – 1/4 cup

Drumstick (Muringakka)  – 2

Carrots – 2

Potatoes – 2

Raw Plantains – 1

Tomato – 1

Onion – 1

Lady finger – 4

Mustard seeds – 1 tsp

Chili powder –   1 tsp

Turmeric powder –   1/2 tsp

Coriander powder –   2 tsp

Sambar powder (optional) –   1 tsp

Asafoetida (Kaayam) – a pinch

Dry red chili - 1

Salt – As reqd

Tamarind juice -1/4 cup

Coriander leaves – A bunch

Curry leaves – 1 spring

Oil – 1 tbsp

(You can add all the vegetables.)

1. Pressure cook toor dal, chopped vegetables, turmeric powder, asafoetida and salt by adding enough water.

2. Heat oil in a pan and add mustard seeds. When the mustard seeds crackle, add curry leaves and shallots.

3. When shallots become brown in colour, add dry red chili, coriander powder, chili powder, sambar powder and fry till the raw smell goes. Then add the tamarind juice and allow them to boil.

4. Pour it to the cooked vegetable and mix well. (If you need more salt, you can add at this time.) Allow them to boil.

5. Garnish with coriander leaves.

Best with Rice / Idily / Dosa.

Drumstick leaves curry / Muringayila curry

Drumstick leaves - 2 cups

Grated coconut – ½ cup
Cumin seeds – ¼ tsp
Garlic - 3 cloves
Turmeric powder - ½ tsp
Mustard seeds - ½ tsp
Dry red chilies - 2 nos.
Salt - to taste
Oil - 1 tbsp

1. Wash and drain the water from the leaves.

2. Grind the coconut along with cumin seeds, turmeric powder and garlic to a fine paste.
3. Heat oil in a pan and splutter mustard seeds.
4. Add dry red chilies, drumstick leaves and saute for a minute. 
5. Add ground paste to the pan with one cup of water and salt.
6. When it starts to boil, turn off the stove

Serve with rice.

Mambazha pulissery / Ripe mango curry

Ripe Mango (Mambazham) - 2
Turmeric powder – ½ tsp
Chilly powder - 1 tsp
Green chillies - 1 no.
Grated coconut - 1 cup
Yogurt - 1 cup
Mustard seeds - 1/2 tsp
Dry Red Chillies - 2 nos.
Curry Leaves - 1 spring
Fenugreek (Uluva) powder – a pinch

Salt - As reqd

Sugar - 1 tsp (Optional)

Coconut Oil - 2 tbsp

1. Cut mangoes into pieces.

2. Cook mangoes in one cup water with red chilli powder, turmeric powder and salt.

3. When mango pieces are well cooked smash it with a spoon.

4. Grind the coconut and green chilly to a fine paste and add this to the boiling mango.
5. Bring to a boil and cook for a minute and take off the stove.
6. Blend the yogurt to make it smooth and add this to the mixture.
7. Heat oil in a pan.
8. Add mustard seeds and when they splutter add red chillies, curry leaves, sugar and fenugreek powder
9. Add this seasoning to the pulissery and mix well.
Serve with rice.

Potato stew

Potato – 2 large (removes the skin and cut into cubes)

Onion – 2 (cut into cubes)

Green chillies – 4 (split lengthwise)

Ginger and garlic – 1 tbsp (chopped)

Cinnamon stick – a small piece

Cloves – 2

Cardamom – 2

Bay leaves – 1

Black pepper powder – ½ tsp

Curry leaves – 1 spring

Coconut milk – 1 cup

Oil – 2 tbsp

Salt – to taste

1. Heat oil in a pan and add cardamom, cloves, bay leaves and sauté for a second.

2. Add onions, ginger, garlic, green chillies and sauté onions become soft.

3. Then add potatoes and cook by adding 2 cups water and salt.

4. When potatoes cooked well then add coconut milk, curry leaves, black pepper and cook again 10 minutes in low flame.

Chena asthram / Yam curry

Yam – ¼ kg

Grated coconut – 1 cup

Shallot – 1

Garlic pods – 4

Red chilli – 1

Cumin seeds – ¼ tsp

Turmeric powder – ¼ tsp

Salt – to taste

For seasoning

Mustard seeds – 1 tsp

Grated coconut – 3 tbsp

Shallot – 2 (sliced)

Red chilli – 2 (broken)

Curry leaves – 2 springs

Coconut oil – 2 tbsp

Egg stew

Boiled egg – 2

Onion – 1 (sliced)

Ginger & garlic – 2 tsp (finely chopped)

Carrot, beans, potato – ½ - 1 cup (cut into cubes)

Green chilli – 3

Thick coconut milk – 1 cup

Whole garam masala – 1 tsp

Mustard seeds – ½ tsp

Curry leaves – a few

Oil – 2 tbsp

Salt – to taste

1. Heat oil in a pan and add the mustard seeds. When it splutters add the whole garam masala.

2. Then add onion, ginger, garlic and sauté till onion becomes golden brown colour.

3. Add chopped vegetables, curry leaves, green chilli and cook with enough water.

4. Add coconut milk and sliced egg. Cover and cook 5 minutes in low flame.

Serve with appam, puttu, roti, rice…….

Pavakka theeyal / Bitter gourd curry

 

Bitter gourd – 2 (finely sliced)

Onion – 1 (finely sliced)

Ginger – 1 tsp (finely chopped)

Garlic – 1 tsp (finely chopped)

Grated coconut – 1 cup

Tamarind – A small lemon size

Chilli powder – 1 ½ tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Fenugreek powder – a pinch

Mustard seeds – ½ tsp

Curry leaves – a few

Dry red chilli – 2

Shallot - 2

Oil – 2 tbsp

Salt – to taste

1. Fry the coconut till it becomes golden brown colour. Then add chilli powder, coriander powder, turmeric powder, fenugreek powder and stir for few minutes. Remove from heat and allow to cool. Grind and make a smooth paste without adding water.

2. Soak tamarind in ¼ cup of warm water, and then extract the juice.

3. Heat oil in a pan and little fry bitter gourd, onion, ginger and garlic.

4. Add tamarind juice, coconut paste, salt and enough water. Cover and cook.

5. Heat oil in another pan and splutter mustard seeds. Shallow fry the sliced shallots, dry red chilli and curry leaves. Pour over this into the curry.

Serve hot with rice.