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.

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.