Milagai Kulambu

I am posting this curry for the Curry Mela hosted by cooking 4 all seasons.
Milagai kulambu is one of my favorite curry.This is a very tangy curry, despite it having a lot of chillies it is not hot. Whenever we went home, me and my brother bugged my mom to make it for us.This curry is very simple to make and is great with rice and also goes great with dosa.
Ingredients:
6 Nos Green chillies(slit)
15 Nos Small onions
3 Tbsp Coconut (grated)
1 Tbsp tamarind paste
2 Tbsp Urad dal
1 sprig curry leaves
1 Tsp mustard seeds
2 Tbsp oil
Asafoetida
Salt to taste.
Method:
Heat 1/2 table spoon of oil in a kadai and roast the urad dal till it becomes a deep golden brown.
Now grid the coconut, urad dal and 2 green chillies.
Heat the remaining oil and add mustard seeds and curry leaves.
When the mustard seeds pop add the onions , green chillies and saute.
Add the ground paste , tamarind , salt ,water and let it simmer till the raw floavor leaves.
Add asafoetida at the last stage and let it simmer for a minute or two.
Serve hot with white rice.

Pudalankaai Poriyal (Snake Gourd Poriyal)

Snake gourd is one of the vegetables i associate with my childhood.My Grandpa used to plant snake gourds (along with other greens & stuff) in our back yard.He used to tie small stones to the ends of the snake gourd to make it grow longer.Back then i used to hate its smell when it was on the vine, but when cooked it attains a wonder full aroma!!
Ingredients:
1 Snake gourd
4 Dry red chillies
1 Large Onion (chopped)
2 Tbsp Coconut (grated)
2 Tbsp oil
1 Sprig Curry leaves
1 Tsp Mustard seeds & urad dal
Salt to taste.
Method:
Slit the snake gourd vertically and remove the seeds .
Slice the gourds into thin slices(semi circles)
Heat oil in a kadai, add mustard seeds and urad dal and let it splutter.
Add curry leaves,red chillies and onion and saute.
Now add the snake gourd and saute.
Add salt, cover and cook till tender.(add water as required)
When the snake gourd is almost done add the grated coconut.
Serve with rice.

Mirchi ka Salan

I like to use different kind of peppers in my cooking, The variation of colors, textures, and flavors add depth to the dish.For this curry i used Hungarian wax peppers.These peppers are just moderately hot so you can bite into it while you enjoy the curry.
Ingredients:
2 Nos Hungarian was peppers
1/4 Tsp Turmeric Powder
1 Large onion (chopped fine)
2 Tbsp Coconut (grated)
2 Tbsp Peanut
2 Tbsp Sesame seeds
1 No Clove
4 Nos Dry Red chillies
2 Tbsp Coriander seeds
2 Tbsp Cumin seeds
1 Tbsp G/G Paste
1 Tsp Tamarind paste
Asafoetida
2 Tbsp oil
Salt to taste
Method:
Dry roast the sesame seeds, coriander seeds, cumin seeds,red chillies, cloves and set aside.
Dry roast the peanuts separately.
Grind the coconut and all the dry roasted ingredient into a fine paste.
Heat Oil in a kadai and add the peppers and saute till it is nicely done.
Now add the chopped onion and saute.
Add tamarind paste, turmeric powder and G/G paste.(add water)
Add the Ground paste, salt and let it simmer.
When the curry is cooked add asafoetida before removing from heat.
Serve hot with rice or roti.

Pavakkai Fry (Bitter Gourd Fry)

My DH is very fond of Deep fried food, At least Pavakkai fry is a bit healthy!
The slight bitter taste along with the crispness makes it yum!

Ingredients:
2 Nos Bitter gourd (slices - thin rounds)
1 Tbsp Red chilly powder
1/4 Tsp Turmeric powder
1 Tbsp corn flour
1 Tbsp rice flour
salt to taste
oil for frying.
Method:
Wash the bitter gourd and cut into thin rounds.
Remove the seeds.
Marinate with salt and let it stand for ten minutes.
Now squeeze the bitter gourd and drain the water.
Add red chilly powder, turmeric powder,corn flour and rice flour to the bitter gourd and mix , till it is nicely coated.(do not add salt)
Heat oil in a kadai and fry the bitter gourd.
Serve immediately.
Note:
You can also avoid using corn flour .