Egg roast

Boiled egg – 4

Onion – 3 (sliced)

Green chilly – 1

Ginger – 1 tsp (crushed) 

Garlic  – 1 tsp (crushed)

Tomato – 1 (chopped)

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – ¼ tsp

Mustard seeds – ½ tsp

Curry leaves – 2 sprigs

Oil – 2 tbsp

Coriander leaves – a handful

Salt – to taste

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

2. Then add onion, green chili, curry leaves, and saute till it turns translucent.

3. Add ginger and garlic and saute for few minutes.

4. Add chopped tomato and cooked well.

5. Add chilli powder, coriander powder, turmeric powder, garam masala and mix well till the raw smell goes.

6. Add half cup water and salt.

7. When the gravy starts to boil add eggs.

8. Cover the pan and cook for 5 to 10 minutes in low flame.

9. Garnish with coriander leaves.

Pachamanga thoran (Raw mango stir fry)

Raw mango – ½ cup (finely chopped)

Onion – 1 (finely chopped)

Green chili – 2 (finely chopped)

Ginger – a small piece (finely chopped)

Curry leaves – a few

Grated coconut – ½ cup

Turmeric powder – ¼ tsp

Mustard seeds – ½ tsp

Oil – 1 tbsp

Salt – to taste

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

2. In a bowl mix mango, onion, green chilli, curry leaves, coconut, turmeric powder and salt.

3. Add this to the pan and sprinkle some water.

4. Cover and cook in a low flame.

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.

Chena thoran / Yam thoran

Elephant yam(chopped) – 1 cup

Shallots – 5

Green chillies – 2

Garlic pods – 3

Grated coconut – ½ cup

Turmeric powder – ½ tsp

Cumin seeds – ½ tsp

Mustard seed – 1 tsp

Curry leaves – 1 spring

Oil – 1 tbsp

Salt – to taste

1. Grind coconut, shallots, garlic, cumin seeds, green chilli and turmeric powder into a coarse paste.

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

3. Add the chopped yam with little water. Cover and cook on low flame.

4. When the yams cooked then add the paste, salt and curry leaves and again cook for 2 minutes.

5. Remove the lid and simmer for a minute.

Serve with rice.

Cabbage thoran

Cabbage (chopped) – 1 cup

Onion – 1 (finely chopped)

Green chilli – 2 (finely chopped)

Ginger – ½ tsp (finely chopped)

Grated coconut – ½ cup

Cumin seed – ½ tsp

Turmeric powder – ¼ tsp

Dry red chillies – 2

Curry leaves – 1 spring

Mustard seeds – ½ tsp

Oil – 2 tbsp

Salt – to taste

1. Grind coconut, cumin seeds, turmeric powder and make a coarse paste.

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

3. Add dry red chillies and curry leaves and sauté a minute.

4. Add cabbage, onion, green chilli, ginger, coconut paste, salt and mix well.

5. Cover and cook on a low flame. (Stirring occasionally)

6. Uncover and simmer for 2 – 3 minutes and remove from heat.

Serve hot with rice.

Avial

Carrot – 2 nos.

Raw banana – 2 nos.

Drumstick – 2 nos.

Potato – 1 no.

Beans – 10 nos.

Cucumber (sliced) – ¼ cup

Elephant yam (sliced) – ½ cup

Grated coconut – ½ cup

Green chillies – 2

Shallots – 3 nos.

Garlic pods – 1 no.

Yogurt – 3 tbsp
Turmeric powder – ½ tsp
Chilly powder - 1 tsp

Cumin seeds – ½ tsp

Curry leaves – A few
Salt – As reqd.
Coconut oil – 4 tbsp

1. Cut all the vegetables in the same length.
2. Cook the vegetables’ along with turmeric powder, chilly powder, salt and enough water. (Don’t add too much water)
3. Grind coconut, cumin seeds, small onions, green chillies and garlic and make a paste.

4. Add this to the cooked vegetables with yogurt.

5. Cook for 3-4 minutes in low flame.

6. Then add the coconut oil and curry leaves and mix well.
7. Remove from flame and cover the vessel with a lid.

Serve with rice.

Egg curry with coconut milk

Boiled eggs – 4

Onion – 2 (sliced)

Green chillies – 2 (sliced)

Ginger garlic paste – 1 tbsp

Coconut milk- 1 ½ cup

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder- ½ tsp

Garam masala powder – 1tsp

Curry leaves – a few

Mustard seeds – ½ tsp

Oil – 2 tbsp

Salt – to taste

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

2. Add onion, green chillies and curry leaves and sauté well.

3. Then add ginger garlic paste and stir well.

4. Reduce the heat and add chilli powder, coriander powder, turmeric powder, garam masala and fry for few seconds.

5. Add coconut milk and salt and allow it to boil.

6. Add boiled egg and cook for 2 minutes.

Serve with Appam/ Chapathi/ Rice

Uzhunnu Vada

Urad Dal - 2 cups
Onion - 2 nos. (Chopped)
Green chillies - 2 nos. (Chopped)
Curry leaves - a few (chopped)

Ginger – 1 inch piece (chopped)
Black Pepper Corns - 1 tbsp (crushed)
Salt - to taste
Oil - for fry

1. Soak urad dal in water for 4 -5 hours.

2. Drain the water and grind the dal by adding little water and make a thick paste.

3. Transfer the batter into a bowl and add onion, ginger, green chillies, curry leaves, black pepper corns and salt and mix well.
4. Heat oil in a pan.

5. Wet palms of your hands and make a small ball from the batter.
6. Press it to get a flat round shape and make a hole in the middle of it.

7. Drop it into the hot oil and fry till it becomes golden brown colour.

8. Serve hot with Chutnety / Sambar

 Note: Wet your palm each time you make balls.

Sambharam / Spiced buttermilk

Thick curd – ½ cup
Green chilli- 1 no
Shallots – 2 nos.
Ginger – a small piece
Curry leaves – a few
Salt - to taste

Cold water – 1 cup

1. In a blender, add curd and water and blend well.

2. Crush green chilli, ginger and shallots.

3. Add this to the curd with salt and curry leaves and mix well.

EnjoY ):

Bitter Gourd Fry / Pavakka Mezhukkupuratti

Bitter gourd - 2 nos.

Green chillies (split lengthwise) - 2 nos.

Coconut slices – 2 tbsp

Turmeric powder - ¼ tsp

Salt - to taste

Oil -2 tbsp

1. Clean and cut bitter gourd into thin slices.

2. Cover and cook bitter gourd in little water along with turmeric powder, green chilli, coconut slices and salt in 5 minutes on medium flame.

3. Add oil and mix well and fry until it turns to golden colour.

Serve 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.

Tuna thoran

Canned tuna – 1 can

Onion (chopped) – 1

Green chillies (chopped) – 2
Garlic (chopped) – 1 tbsp
Ginger (chopped) – 1 tbsp
Tomato (chopped) – 1

Grated coconut – ½ cup

Fish masala powder – 1 tsp
Turmeric powder - ½ tsp
Black pepper powder - ¼ tsp
Garam masala powder - a pinch
Curry leaves - 1 sprig

Coriander leaves – a few
Salt - As reqd

Oil – 2 tbsp

1. Remove the water in the can and set aside.

2. Heat oil in a pan.
3. Add mustard seeds and when they start to splutter, add onion, garlic, ginger, green chillies and curry leaves.
4. Sauté for 2 -3 minutes and then add chopped tomato and again sauté for 2 minutes.

5. Add the turmeric powder, pepper powder & fish masala powder sauté for a few seconds.
6. Add tuna and coconut to this and mix well and add salt to taste.
7. Sprinkle a little water, close the pan and cook for 5 minutes on low flame.
8. Remove the lid, add a pinch of garam masala and simmer for 2 minutes.

9. Garnish with coriander leaves.

Serve warm.

Beans thoran

Beans (finely chopped) – 1 cup

Onion (finely chopped) – 1  

Green chillies (finely chopped) – 2

Grated coconut – 1/2 cup
Turmeric powder – 1/4 tsp

Curry leaves – A few
Mustard seeds – 1 tsp
Oil – 1 tbsp

Salt – As reqd.

1. Heat oil in a pan and splutter mustard seeds.
2. Then add beans, onion, green chilli, coconut, curry leaves, turmeric powder and salt and mix well.

3. Sprinkle a little water and cover the pan with a lid.

4. Cook 10 minutes in low flame.
5. Remove the cover and simmer for 2 minutes.
Serve with rice.

Bitter gourd thoran / Pavakka thoran

Bitter gourd (finely chopped) – 2 nos.
Onion (finely chopped) – 1no.
Grated Coconut – ½ cup
Green chillies (finely chopped) – 1 or 2 no.
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Salt – to taste
Curry leaves – A few

Oil – 1 tbsp

1. Heat oil in a pan and splutter mustard seeds.
2. Add bitter gourd, onions, green chillies, grated coconut, turmeric powder, curry leaves and salt and mix well.
3. Sprinkle some water; cover and cook on a low flame.
4. Stir occasionally.
5. When it cooked, remove the lid and simmer for 2 – 3 minutes.

Serve with rice.

Pineapple pachadi

Pineapple – 1 cup (cut into small pieces)

Green chili – 1 (cut into small pieces)

Ginger – 1 tsp (sliced)

Shallot – 3

Dried red chili – 2

Grated coconut – ½ cup

Cumin seeds- ¼ tsp

Mustard seeds- ½ tsp

Curry leaves – 1 spring

Thick yogurt- ½ cup

Sugar – 1 tsp

Salt – As reqd.

1. Boil the pineapple by adding ½ cup of water along with turmeric powder and salt until soft.

2. Grind the coconut and cumin seeds.

3. Add the ground paste into the pineapple and cook for a minute.

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

5. Add ginger, and shallot, green chili, red chili and sauté well.

6. Add curry leaves before it removes from heat and add into the pineapple.

7. Add yogurt and sugar into the pineapple and mix well.

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 

Mushroom stir fry

Mushroom – 1 cup (cut into small pieces)

Shallots – 15

Grated coconut - 1 cup
Green chilies - 2 nos.
Cumin seeds- 1/2 tsp
Garlic pods - 3 nos.
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - A few
Salt - As reqd
Oil - 2 tbsp

1. Grind together coconut, green chilies, garlic, shallot, cumin seeds and turmeric powder into a coarse paste.

2. Heat oil in a pan and splutter mustard seeds.
3. Add the ground mixture, curry leaves, mushroom and salt and mix well.

4. Cover and cook for 10 minutes in low flame.

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.

Ivy gourd fry / Kovakka fry

Kovakka - 25
chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut (Cut into small pieces) – 1tbsp

Crushed garlic - 2 cloves

Curry leaves – 1 spring
Salt - to taste
Oil - for deep fry

1. Cut kovakka into small round pieces.

2. Mix all the ingredients add 2 tbsp of water except oil.

3. Heat oil in a pan and add the marinated kovakka into the pan.

4. Cover with a lid and stir occasionally.

5. Cook in medium heat until the kovakka become crispy.

Serve warm.

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.