chammanthipodi

Ingredients:
Red chilly - 10 nos
Uzhunnu  - 1/4 cup
Parippu - 1/4 cup
Asafoetida - 1' piece
Grated coconut - 2 cup
Curry leaves - 2 - 3 spring
Tamarind - size of a small lemon
Coconut oil - for frying

Method:
Heat oil in a pan. Fry asafoetida, red chilly, uzhunnu, parippu in to brownish. Pour it to a dish and fry coconut and curryleaves without adding oil. When the coconut gets brownish, switch off the stove.
Grind the fried ingredients with necessary crystal salt and tamarind. Mix well and use. Keep in a dry bottle.

puilinkari

Ingredients:
Red chilly - 5 nos
Corriander - 1 tbsn
Toordal (parippu) - 1 tbsn
Shallots (chuvannulli) sliced - 2 tbsn
Curry leaves - 2 spring
Tamarind soaked in 1/2 cup water
Asafoetida (solid) - size of 1/2" square piece
Coconut oil - 1 1/2 tsn
Mustard seed - 1tsn

Method:
Heat 1/2 tsn oil in a pan and fry asafoetida. Then add red chilly, corriander, toordal, 1 tbsn shallots sliced,1 spring curry leaves and fry to get brownish. Grind this in a mixer into fine paste.Add tamarind juice, salt and 1 cup water.
Heat remaining coconut oil in a pan and add red chilly, mustard, shallots sliced 1 tbsn and curry leaves  for seasoning.Pour the prepared gravy and boil.
This is a nadan ozhichukari.

Potato koottukari

Ingredients:
Potato cut into 1" square pieces - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 2 nos
Chilly powder - 1/2 tsn
Corriander powder - 2 tsn
Turmeric powder - 1/2 tsn
Masala powder - 1 tsn
Thick coconut milk - 1 cup
Method:
Cook the potato, onion and green chilly with 1/2 cup coconut milk, 1/2 cup water, turmeric powder and salt.When the potato is well cooked, add chilly powder, corriander powder, masala powder and 1/2 cup coconut milk and boil. The gravy should be as per your need.

Pumplin pahcadi ( Mathanga pachadi)

Ingredients:
1. Pumpkin cut into small pieced - 1 cup
   Green chilly cut into small pieces - 2 nos
2. Grated coconut - 1 cup
   Chilly powder - 1 tsn
   Cuminseed - 1tdn
3. Tamarind soaked in water - 1/4 cup
4. Crushed mustard - 1 tsn
5. Coconut oil - 1 1/2 tsn
    Red chilly - 2 nos
   Mustard - 1 tsn
  Curry leaves
6.Salt - to taste

Method:
 Gook the pumpkin and green chilly with salt and 1/2 cup water. Grind the ingredients no.2 into a fine paste. Add this and crushed mustard to the cooked  pumpkin with necessary water. Heat till it begins to boil.Heat oil in a pan and add red chilly, mustard and curry leaves for seasoning and pour it ot the curry.

This is a nadan ozhichukari

Bitterguard fry (Pavakka mezhukkupuratti)

Ingredients:
Bitterguard sliced - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 3 nos
Turmeric powder - 1/2 tsn
Salt - to taste
Coconut oil - 2 tbsn
Method:

Mix bitterguard, onion, green chilly, chilly powder, turmeric powder, salt etc and leave for 30 minutes. Heat oil in a pan and put the  vegetables and cook with covered  for 5 minutes. Remove the cover and fry it in a low flame till it turns into brownish.

Ginger curry (Inchikkari)

Ingredients:
Ginger sliced - 1 cup
Chilly powder (fried) - 1 tsn
Corriander powder (fried) - 1/2 tsn
Asafoetida powder - 1 pinch
Tamarind( size of a small lemon) soaked in 1/2 cup water
Coconut oil - 2 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Curry leaves
Salt
Method:

Fry the sliced ginger in 1 1/2 tbsn coconut oil and grind well.Add chilly powder, corriander powder, asafoetida powder, tamarind juice, 1/2 cup water and salt to prepare the curry. Heat 1/2 tbsn coconut oil in a pan and add red chilly, mustard seed and curry leaves for seasoning. Pour the prepared curry to this and boil till water dries up to 1/4 cup.

potato drumstick aviyal

Ingredients:
1.Potato sliced lengthwise - 1 cup
Drumstick sliced lengthwise - 1/2 cup
Green chilly sliced - 3 nos
2. Grated coconut - 1 cup
   Chilly powder - 1 tsn
   Turmeric powder - 1/2 tsn
   Cuminseed - 1tsn
   Garlic pieces - 3 nos
   Curry leaves
3 Coconut oil - 1 tbsn
   Salt  - to taste

Method:
  Grind the ingredients no.2 for one minute so that the coconut should not be too ground.Add 1 cup water, salt and the cut vegetables and boil till the vegetables cooked. To be on the stove till the water fully dries up.
Add coconut oil and curry leaves and switch off the stove.

Vegetable salad

Ingredients:
Cucumber sliced - 1/2 cup
Onion sliced - 1/2 cup
Green chilly sliced - 3 nos
Carrot sliced - 1/4 cup
Curd - 2 cup
Salt - to taste

Mix the vegetables with salt and leave for 30 minutes. Add curd and stir well.

Elephant yam drumstick thoran (Chena Muringakka thoran)

Ingredients:
Elephant yam cut into 1" pieces - 1 cup
Drumstick cut into 2" and sliced lengthwise - 1 cup
Grated coconut - 1 1/2 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1tsn
Garlic - 2 piece
Curry leaves - 2 spring
Salt to taste
Coconut oil - 1 1/2 tsn
Red chilly - 2 nos
Uzhunnu - 1 tsn
Mustard seed - 1 tsn
Method:
Cook elephant yam and drumstick with salt and 1 cup water. Crush the coconut, chilly powder, turmeric powder, cuminseed and garlic and add to the cooked vegetables. When the water dries up, off the stove.
Heat oil in a pan and fry red chilly, uzhunnu, mustard seed and curry leaves for seasoning. Add the vegetables and stir for 5 minutes.

Bitterguard kichadi (Pavakka kichadi)

Ingredients:
Bitter guard  sliced  - 1 cup\
Green chilly  sliced - 2 nos
Grated coconut - 1cup
Cuminseed - 1/2 tsn
curd - 1 cup
salt - to taste
Coconut oil     - 1 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Uluva - 1/2 tsn
Curry leaves.

Method:

Grind grated coconut and cuminseed into a fine paste in a mixer. Heat oil in a pan and fry red chilly, mustard seed, uluva and curry leaves for seasoning. Add bitter guard and fry till it turns into brownish. Add the ground coconut with sallt and 1/2 cup water. Boil till the water dries up completely. Allow to cool and add curd and stir well

Egg Roast

Ingredients:
Egg : 5 nos
Onion sliced : 2 nos
Chilly powder - 2 tsn
Corriander powder - 1/2 tsn
Masala powder - 1 tsn
Coconut oil - 1 tbsn
Salt - to taste
Method:

Cook egg and clean. Heat oil in a pan and fry the sliced onion into brownish. Add 1 cup water,chilly powder, corriander powder, masala powder and boil till the water becomes to dry up. Add the egg and stir till the water completely dries up.

ladies finger thoran

Ingredients:
 1. Ladies finger cut in to small pieces  - 1 cup
  Onion cut into small pieces   - 1/2 cup
2.Grated coconut  - 1 cup
   chilly powder - 1tsn
   Turmeric powder - 1/2 tsn
   Cumin seed - 1 tsn
   Garlic - 2 pcs
   Curry leaves - 2 spring
3. Coconut oil - 1 1/2 tsn
    Red chilly  - 2 nos
    Mustard seed - 1 tsn
    Uzhunnu - 1 tsn
    curry leaves.
4. Salt - to taste

Method:
Crush the ingredients no.2. Heat oil in a pan and fry the ingredients no.3 one by one for seasoning. Add the cut ladies finger and onion, salt and the crushed coconut. cook it covered for 5 minutes. Remove the cover and stir for 5 minutes.   

potato mezhukkupuratti

Ingredients:
Potato cut into small pieces  - 2 cups
Garlic ginger paste  - 1 tbsn
chilly powder          - 1tsn
turmeric powder     -  1/2 tsn
salt
coconut oil             - as per need

Method:

Mix potato with salt, garlic ginger paste,chilly powder, turmeric powder and cook with 1/4 cup water.  Heat oil in a pan and the cooked potato till it gets fry.

Ladies finger kichadi

Ingredients:
1. Ladies finger cut into small pieces  - 1 cup
2. Grated coconut        - 3/4 cup
    Cuminseed ( jeera)   -  1 tsn
    Gren chilly                - 2 nos
3. Crushed mustard       - 1 tsn
4. Coconut oil               - 1 tbsn
    Red chilly                  - 2 nos
    Mustard seed            - 1 tsn
    Fenugreek                -  1/2 tsn
    Curry leaves           
5. Salt                          - to taste
6. Curd                        - 1/2 cup


Method:

   Grind the ingredients no.2 into a fine paste and add crushed mustard.  Heat oil in a pan and fry red chilly, mustard seed, fenugreek, curry leaves for seasoning. Add the cut ladies finger and fry till turns into brown.

Add the ground ingredients with 1/2 cup water and salt. Boil till the water dries up. Allow to cool and add curd.

Beet root kichadi

Ingredients:
 1. Beet root grated          - 1 cup
     Grated coconut           -  1 cup
     Cuminseed                  - 1 tsn
     Green chilly                 - 3 nos
2   Mustard seed crushed  - 1 tsn
3. Curd                            -  1/2 cup
4. Coconut oil                  - 1 1/2 tsn
    Red chilly                     - 2 nos
    Mustard seed               - 1 tsn
    Fenugreek (uluva)        - 1/2 tsn
    Curry leaves                - 1 spring
5. Salt                             - to taste

Method:
    Grind the ingredients into a fine paste using a mixer and add the crushed mustard. Heat oil in a pan and fry red chilly. mustard seed , uluva and curry leaves for seasoning. Pour the ground ingredients with one cup water and salt. Boil till the water dries up. Allow to cool and add curd and stir well.

Ginger pachadi (Inchi pachadi)

Ingredients:

1. Ginger (cut into small pieces)      -  1/4cup
Grated coconut                          -  1 cup
 Cuminseed (jeera)                     - 1tsn
2. Curd                                      - 1/2 cup
3. Coconut oil                            - 1 1/2 tsn
    Red chilly                               - 2 nos
    Mustard seed                         - 1 tsn
    Fenugreek                              - 1/2 tsn
    Curry leaves                           - 1 spring

Method:

     Grind the ingredients in a mixer into a fine paste. Heat oil in a pan and fry the ingredients one by one. Add the ground ingredients with one cup water and salt. Stir and boil till it starts to boil. Allow to cool and add curd as per need and stir.

Note : Tamarind juice can be used instead of curd.

mango ozhichukari

Ingredients:
1. Mango (half riped) cut into 1" square pieces   - 1 cup
   Green chilly or Thondan mulaku cut into two  - 3 nos
2. Grated coconut   - 1 cup
    Chilly powder   - 1 tsn
    Turmeric powder  - 1/2 tsn
    Cuminseed      - 1/2 tsn

3.Red chilly cut into 2  - 2 nos
   Mustard seed        - 1/2 tsn
   Fenugreek (Uluva) - 1/2 tsn
   Curry leaves            - 1 spring
4. Coconut oil   - 1 1/2 tsn
    salt      - to taste

Method :
   Cook mango and green chilly with salt and 1 cup water. Grind the ingredients no.2 in amixer with 1/4 cup water to a fine paste. Add this to the cooked mango . Add necessary water and salt. stir well and heat till it begins to boil. Tamarind juice of 1 to 2 tsn is addted if needed.

Heat oil in a pan and fry the item no.3 one by one and pour this to the curry.

Jackfruit seed drumstick thoran (Chakkakkuru muringakka thoran)

Ingredients:
1.Jackfruit seed (chakkakkuru)
  cleaned and cut lengthwise into 4    -  1 cup
  Drumstick cut into 2" length and sliced
  lengthwise                                      -  1 cup (about 2 drumstick0
2. Grated coconut         -  2 cups
    Chilly powder           -  1 tsn
    Turmeric powder      -   1/2 tsn
    Cuminseed (jeera)    -   1/2 tsn
    Garlic pieces             -  3 nos
3. Coconut oil        - 1 1/2 tsn
    Red chilly (cut into two)        - 2 nos
    urududal (uzhunnu) - 1 tsn
    Mustard seed         - 1tsn
    Curry leaves          - 2 spring
4. Salt        - to taste


Method
 Cook the ingredients no.1 with salt and 1 cup water till a little water left. Crush the item no.2 with one spring curry leaves and add to the cooked vegetable. Boil till some more water is dried.
Heat oil in a pan and fry the red chilly, uzhunnu, mustard seed etc till brownish. Add the prepared vegetables and stir till the water dries up completely.


This is a nadan dish and very delicious.
  

Egg Aviyal

Ingredients :
1.Egg (Cooked and cut lengthwise into 2 or 4)    - 5 nos
 2. Chilly sliced                  - 3 nos
  Potato sliced                - 1 no.
  Drumstick cut into pices - 6 pieces
3. Grated coconut            - 1 cup
Chilly powder              - 1 tspn
Turmeric powder         - 1/2 tsn
Cuminseed (jeera)        - 1/2 tsn
Garlic piece                  - 1 no
4.Coconut oil               - 1 tsn
5. Curry leaves            - 2 bunches
6.Salt                          - to taste

Method:

 Grind ingredients no.3 with 1/4 cup water in a mixer for 1 minute so that the coconut should not be too ground.Pour  this to a pan and add sliced chilly, potato, salt and 2 cup water and boil. When the water dries up to about one cup, add the cooked egg and boil till the water dries up completely. Add coconut oil and curry leaves.

This is very good for rice.

FISH AVIYAL

latharajan

Today, I am sharing the secrets behind a special dish, FISH AVIYAL!!

SMALL SIZED FISH IS GOOD FOR THIS DISH

INGREDIENTS

CLEANED FISH: 1/2 kg

GRATED COCONUT: 1 cup

SHALLOTS(chuvanna ulli): 5 nos.

GREEN CHILLIES: 3 nos.

DRUMSTICK (cut into small pieces): 10 nos.

CHILLY POWDER: 2 tsp.

MANGO (cut into small pieces): 1/2 cup

TURMERIC POWDER: 1/2 tsp.

SALT: to taste

METHOD

Grind the grated coconut, chilly powder, turmeric powder, shallots in a mixer for 1 minute so that the coconut should not be grind well. Add this to the cleaned fish along with drumstick , mango , greenchilly and two cup of water and salt. Cook with covered on a medium flame till the vegetables and fish cooked well. When the water dries up add a table spoon of coconut oil and curry leaves and off the stove.

Note: The fish should be fresh.

Use tamarind in absence of mango.

FISH AVIYAL

latharajan

Today, I am sharing the secrets behind a special dish, FISH AVIYAL!!

SMALL SIZED FISH IS GOOD FOR THIS DISH

INGREDIENTS

CLEANED FISH: 1/2 kg

GRATED COCONUT: 1 cup

SHALLOTS(chuvanna ulli): 5 nos.

GREEN CHILLIES: 3 nos.

DRUMSTICK (cut into small pieces): 10 nos.

CHILLY POWDER: 2 tsp.

MANGO (cut into small pieces): 1/2 cup

TURMERIC POWDER: 1/2 tsp.

SALT: to taste

METHOD

Grind the grated coconut, chilly powder, turmeric powder, shallots in a mixer for 1 minute so that the coconut should not be grind well. Add this to the cleaned fish along with drumstick , mango , greenchilly and two cup of water and salt. Cook with covered on a medium flame till the vegetables and fish cooked well. When the water dries up add a table spoon of coconut oil and curry leaves and off the stove.

Note: The fish should be fresh.

Use tamarind in absence of mango.

CABBAGE TORAN WITH EGG

latharajan


Hi friends, today I have a dish with cabbage.  Try it to get a wonderful dinner.

     INGREDIENTS

CABBAGE (grated): 2 cups
ONION(chopped): 2 nos.
GREEN CHILLY(chopped):  2nos.
COCONUT: 1 cup 
TURMERIC POWDER: 1/2 tspn
EGGS: 4 nos.
COCONUT OIL: 1 tbs.
RED CHILLY: 2 nos.
MUSTARD SEEDS: 1 tspn
CURRY LEAVES: as per need
SALT: to taste


     METHOD


     Heat oil  in a pan.  When the oil is hot add mustard seed, curry leaves and red chilly to a slightly brown color.  Add cabbage, onion and salt and stir fry.  Stir when the cabbage is soft do not allow it to fry.  Add coconut and stir for 5 minutes.  Allow the water to dry up if any.


     Beat the eggs and add salt and a pinch of turmeric powder.  Heat oil and scramble the eggs and add this to the cabbage and mix.

THE FINISHED CABBAGE THORAN AS PER THE RECIPE

            Have the meals with hot cabbage thoran

cucumber kichadi (Vellarikka kichadi)

Ingredients:

1. Cucumber cur into small pieces - 1 cup

2. Grated coconut - 1/2 cup
green chilly - 2 nos
Cuminseed - 1 tsn
3. Curd - 1/2 cup

4. Salt - to taste

5. Curry leaves - 1 bunch
Red chilly - 2 nos
Mustard seed - 1 tsn
Fenugreek - 1 pinch
6. Coconut oil - 2 tsn

Method;

Cook the cut cucumber with one cup water and salt. Grind the ingredients no.2 with little water into a fine paste. Add it to the cooked cucumber with one pinch of crushed mustard seed. Boil till the water dries up. Allow it to cool. Add curd and stir well. Add salt if needed.

Heat oil in a pan and fry the ingredients no.5 and pour this to the curry.

This curry is a very special item in sadya.

MULAKU KARI

latharajan

    INGREDIENTS

Thondam mulaku(big chilly)cut into small pieces: 1/2 cup
Small onion(cut into small pieces): 1/2 cup
Chilly powder: 1 tspn
Coriander powder: 1 tspn
Asafoetida powder: 1 tspn
Tamarind juice: 2 cup
Coconut oil: 1 tbsn
Salt: to taste

     METHOD


     Heat oil in a pan.  Add mulaku and onion and fry till it becomes brownish.  Add tamarind juice, salt and asafoetida powder and boil till the water dries up to one cup.  Add chilly powder and coriander powder.  Boil for 1 minute


     This is a good side dish for rice.

Mulaku pachadi

Dear all,
Today hereis ozhichu kari with green chilly.

Ingredients:
1.Green chilly - 6 nos
2. Grated coconut - 1 cup
cuminseed : 1/2 tsn
3. Tamarind juice - 1/4 cup
4. Red chilly - 2 nos
Mustard seed - 1 tsn
Coconut oil - 1 tbsn
Curry leaves -
5 Salt - to taste

Method

Cook green chilly with 1/2 cup water. Grind cooked green chilly with ingredients no.2 into a fine paste. Add tamarind juice and salt to taste. Pour water as per need.
Heat oil in a pan and add red chilly, mustard and curry leaves. Pour the prepared dish and heat till it becomes to boil. Do not allow to boil.

This curry is good for rice.

Ladies finger aviyal (Vendakka aviyal)

Ingredients:
1.Ladies finger (cut into 2" lenth and slice lenthwise into 4) - 1 cup
Green chilly - sliced lengthwise - 3 nos
2. Grated coconut - 1 cup
Chilly powder - 1 tsn
Turmeric powder - 1/2 tsn
Cuminseed - 1/2 tsn
Garlic - 2 pieces
3. Coconut oil - 1 tbsn
Salt and curry leaves - as per need

Method:

Grind ingredients no.2 with 1/4 cup water for 1 minute. Coconut should not be too ground.
Heat oil in a pan and fry ingredients no.1 till the ladies finger changes its colour. Add the ground ingredients with 1/4 cup water and salt, stir and boil till the water dries up. Add 1/2 tsn coconut oil and curry leaves.
This is good for rice.

Stem of spinach and cucumber curry (Vellarikka cheerathandu curry)

Today I'm presenting a thani nadan ozhichu kari.
Ingredients:
1.Stem of spinach(cheerathandu)
Cut into 2" length - 10 pcs
Cucumber cut into 1" square pieces - 1 cup
Green chilly cut into two - 3 nos
Mango cut into 1" square pieces - 1/4 cup
2. Grated coconut - 1 cup
chilly powder - 3/4 tsn
Turmeric powder - 1/2 tsn
Cuminseed ( jeera) - 1/2 tsn
3.Coconut oil - 2 tsn
Red chilly (whole) - 2 nos
Mustard seed - 1/2 tsn
fenu greek (uluva) - 1/2 tsn
Curry leves and salt - as per need

Method:

Cook ingredients No.1 with one cup water and salt. Grind the ingredients no.2 together in a fine paste. Add it to the cooked vegetables with necessary water. Put on the stove and heat till it begins to boil. Do not allow to boil. Switch off the stove.
Heat oil in a pan and fry the red chilly, mustard and fenugreek. Add curry leaves and pour it to the curry.

Note: In case of nonavailability of mango add tamerind juice as per your need.