Muringayilakkari

Ingredients

1.    Muringayila  - 2 cups

2.    Grated coconut - 1 cup

3.    Cumin seeds - 1/4 tsp

4.    Garlic - 3 - 4 small cloves

5.    Turmeric powder - 1/4 tsp

6.    Curry leaves - A few

7.    Salt - To taste

8.    Oil - 2 tsp

9.    Mustard seeds - 1/4 tsp

10.  Dry red chillies - 3 - 4

Method

1. Grind the coconut along with cumin seeds and garlic to a fine paste.

2. Heat oil in a pan. Splutter mustards. Fry dry red chillies and a few curry leaves. Add the muringayila and saute for a minute. Add the ground coconut mixture. Add 1 cup of water and enough salt. Switch off when it starts to boil. Serve with rice.

Cheera parippukari

Ingredients

1. Spinach – 1 bunch, washed and chopped

    Turmeric powder – 1/4 tsn

    Chilly powder – 1 tsn

     Salt – To taste

2. Toor dal – 1 cup

    Water – As required

3. Grated coconut – 1/2 cup

    Cumin seeds – 1/4 - 1/2 tsn

    Garlic – 1 small clove, optional

4. Oil – 2 tsn

    Mustard seeds –1/2 tsn

    Dry red chilies – 2 (optional)

    Curry leaves – 1 sprig

Method

1. Grind the coconut along with cumin seeds and garlic to a fine paste.

2. Cook the toor dal adding enough water. You can pressure cook it for 1 whistle. When it is cooked, mash it lightly and add the chopped spinach, turmeric powder, chilly powder and little salt. Add little water if it is very thick. You need a medium-thick consistency for this curry. Mix well. When the spinach is cooked, about 5 – 7 minutes, add the ground coconut mixture. Cook for a few minutes at low flame, until it starts to boil from the sides. Switch off.

3. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and pour this seasoning over the curry.

Vada Koottukari

Ingredients (Serves 5 - 6)

1. Whole urad dal - 1/2 cup (Soak urad dal in enough water for 4 - 5 hrs)

   Crushed pepper corns - 1/2 tsp (Optional) 
   Salt - To taste

   Oil - To deep fry

2. Potato - 2 small, cut into medium cubes

   Onion - 1 small, cut into small cubes

   Green chillies - 2 - 3, slit

   Crushed ginger - 2 tsn

   Curry leaves - 1 sprig

3.Turmeric powder - 1/2 tsn

   Red chilly powder - 3/4 tsn.

   Coriander powder - 2 - 3 tsn

   Garam masala powder - 1 tsn

4. Thin coconut milk - 1.5 - 2 cups

   Thick coconut milk - 1/2 cup

5. Salt - To taste

For the seasoning

1. Coconut oil - 2 tsn

2. Mustard seeds - 1/2 tsn

3. Dry red chillies – cut into two

4. Curry leaves - A few

Method

1) Soak the urad dal for 4 - 5 hrs and drain the water completely. Grind it to a fine paste adding  little water, if required. Heat oil in a deep pan. Add 1/2 tsn crushed pepper corns and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel.

2) Heat oil in a pan and add onion, green chilly, ginger, curry leaves and little salt. When onion turn light  golden in color, add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add cubed potatoes. Mix well and cook for 1 - 2 minutes. Add thin coconut milk and enough salt. Cover and cook until potatoes are done at medium heat. When they are well-cooked, add garam masala powder, thick coconut milk and a few curry leaves. Bring to a slow boil. Add the fried vadas and mix well. Check for salt. Switch off.

This curry tends to thicken over time. Serve with rice, idlis or even chapatis.

Cauliflower Fry

Ingredients

1. Cauliflower - 1 medium sized

2. Turmeric powder - 1 tsn

3. Chilli powder - 1 tsn

4. Garam masala - 1/2 - 1 tsn

5.  Salt - To taste

6.  Oil - 2 tsn

Method

Heat oil in a pan. Add the cauliflower florets.  Add salt, chilli powder and turmeric powder. Mix well. Cover with a lid and cook at medium heat.  It will be cooked in 10 - 15 mts.  You do not need to add any water.  When it is done, sprinkle the garam masala and stir-fry for a few mts.  Garnish with chopped coriander leaves.  Serve hot.

Cauliflower Thoran

Ingredients

1.    Cauliflower - 1 medium-sized cut into small pieces

2.    Onion sliced – 1 no.

3.    Green chillies - 2-3 chopped

4.    Curry leaves - 1 sprig

5.    Crushed whole pepper corns - 8

6.    Grated coconut - 1/2 cup

7.    Turmeric powder - 1/4 tsn

8.    Pepper powder - 1/2 - 1 tsn

9.    Salt - To taste

Method

1. Heat oil in a deep pan.  Splutter mustard seeds and brown the dry red chillies.  Add the pearl onions and chopped green chillies.  Stir in the crushed pepper corns and saute for a minute. 

2. Add the cauliflower pieces, turmeric powder, grated coconut and salt.  Cover and cook at low heat till the cauliflower is cooked. Finally add the pepper powder, mix well and cook for a few more minutes. Switch off. Serve hot with rice. 

Ingredients

Mangoes -  4

Water - 1.5 cup

Green chillies - 4, slit

Curry leaves - 1 sprig

Turmeric powder - 1/2 tsn

Chilly powder - 1 tsn

Grated coconut - 3/4 cup

Cumin seeds - 1/2 tsn

For the seasoning

Oil - 2 tsp

Mustard seeds - 1 tsn

Fenugreek – 1/2 tsn

Dry red chillies - 2, halved

Method

Grind the grated coconut with chilly powder, turmeric powder and cumin seeds to a very fine paste.

Remove the skin of the mangoes. Cook them adding 1 cup water, green chillies,  curry leaves and enough salt. When they are done, lower the flame and add the ground coconut mixture. Cook for a few minutes. Switch off. Heat oil in a pan, splutter the mustards and fry dry red chillies. Pour into the curry. Serve hot with rice.

Paripppu kari

Ingredients:
Green gram fried , crush into two and cleaned  - 1 cup
Grated coconut - 1 cup
Turmeric powder - 1/2 tsn
Cuminseed (jeera) - 1 tsn
Garlic - 2 pcs
Curry leaves
Coconut - 1 tbsn

Method:
Cook the cleaned green gram with salt and 1 cup water. It should be fine cooked.Grind the coconut with turmeric powder, cuminseed and garlic for 2 minuted so that the coconut should grind in medium stage. Add this to the cooked green gram with necessary water and boil. Add curry leaves and coconut oil . Serve hot.

This curry with pappadam is an unavoidable dish in sadya.