Onion - Tomato Thokku

I was long overdue to the grocery store, so all that I had left at home was onion and tomatoes.
So I decided to make this thokku.
The Thokku can be made and stored off up to a week.It goes great with rice and Idly/Dosa.Ingredients:
2 no Tomato
3 no red Onion
10 pods Garlic
1 tbsp G/G Paste (Ginger/Garlic)
1 tbsp red Chilly powder
1 sprig Curry leaves
4 tsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Fennel seeds
Salt to taste.

Method:
Fine slice the onion, chop the tomatoes.
Heat the oil in a kadai. Add mustard seeds and urad dal when the oil is hot.
When the mustard seeds splutter, add the fennel seeds, curry leaves and onion.
Add the garlic to the onion and saute till the onion turns color.
Now add the G/G paste and the tomato and saute.
Add the red chilly powder, salt and saute till the onion and garlic is thoroughly cooked,adding little oil if necessary.
Turn of the heat once done.Allow it to cool completely and store in a clean dry container.

Vendakkai kara Pachadi / Okra Curry

Vendakkai / Okra is one of my favorite vegetables, but the only part i hate is how much time it takes to buy a tender bunch of these crunchy veggies...Ingredients:
1/2 lbs Okra
1 medium sided Onion (chopped)
1/2 cup Coconut shredded
1 tsp Cumin seeds
1 tbsp red Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Tamarind paste
1 sprig Curry leaves
1/2 cup Coriander leaves (chopped)
2 tbsp oil
1 no Kari Vadagam
1 tsp mustard seeds
1 tsp urad dal
Salt to taste.
Method:
Wash the okra , cut the top and bottom ends.
Slit in the middle , chop and set aside.
Grind the coconut and cumin seeds to a fine paste adn set aside.
Heat 1 tbsp oil and crush the kari vadagam into it and saute.
Remove the kari vadagam from the kadai when it is fried well and gives off an aroma.
Heat the remaining oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds splutter, add the curry leaves, onion, and saute.
When the Onion turn golden brown add the okra and saute for 3-4 minutes.
Now add coriander leaves,turmeric powder,chilly powder and saute for a minute.
Add salt tamarind paste and the ground coconut paste and the kari vadagam and bring the curry to a boil.
Let it simmer on medium heat for a few minutes.
Serve hot with steamed rice .

Poondu Kuzhambu/ Garlic curry

This is one of my favorite curry.I could have this 365 days without any complaints..
When ever I go home my mom always makes this for me.
Ingredients:
1 no whole Garlic
10 no Shallots/Small onion
1 tsp Tamarind paste
1 sprig Curry leaves
1 tsp Methi seeds
1 tbsp Puli kuzhambu powder
3 tbsp Gingely oil
1 tsp Mustard seeds
1 tsp Urad dal
1 pinch Asafoetida
Salt to taste.
Method:
Peel the small onion, garlic remove the top and tail and set aside.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add methi seeds and curry leaves.
Add the onions and garlic and saute till the onion is golden brown. Take care not to burn the garlic.
Now add the tamarind paste, little bit of water, puli kuzhambu powder,salt and let it simmer on low heat till the oil starts to float on top of the curry.
Serve with steamed rice and Papad.
Now add the asafoetida and stir well and turn off the heat.

Palakai Kulambu/Green Jackfruit Curry

Ingredients:

1/2 no Green Jackfruit

1 no Clove

1/2" Cinnamon Stick

1/2 tsp Ginger/Garlic (slightly crushed)

1 no Cardamom

1 small Bay leaf

1 no Large Onion (sliced)

1 no Tomato

1 tsp Tamarind paste

3 nos Green chillies

1 sprig Curry leaves

1/2 Coconut (extract milk first press, second press)

1 Tbsp Kulambu podi

4-5 tbsp Oil

1 tsp Mustard seeds

1 tsp Urad dal

Salt to taste

Method:

Remove the thick outer green skin from the jackfruit. ( Take care to apply a little oil on your hands and the knife.)

Cut the jackfruit into little chunks.

Heat a kadai and add all the ingredients ,reserving the first pressed coconut milk,oil,mustasrd seeds and urad dal.

let the mixture come to a boil and add the remaining coconut milk.

When the jackfruit is cooked , heat oil in a seperate kadai and add the mustard seeds and urad dal.

When the mustard seeds pop add the oil to the jack fruit curry.

Serve with steamed rice.

Thatta Payar Kuzhambu/Aduki beans curry

This curry is made with thatta payaru also called as red chori beans,aduki beans,field peas etc...,
Thatta payaru kuzhambu goes great with steamed rice,idly or dosa.
(You can make it a little spicier by adding red chilly powder for Idly/Dosa)
Rice along with these tiny little beans gives a wonderful taste and texture.
Ingredients:
1/2 cup Aduki beans
1/4 Lbs Red Raddish
1 no Onion (chopped)
2 no Ripe Tomato (chopped)
1/2 cup thick Tamarind water
1 Pinch Turmeric powder
1 tbsp Pulikuzhambu powder
2 tbsp oil
1 tsp Mustard seeds
1 tsp Urad dal
1/2 tsp Fenugrek seeds
1 Sprig curry leaves
Asafoetida
Salt to taste.
Method:
Soak the aduki beans for 5-6 hrs or overnight.
Cube the red raddish.
Heat oil in the kadai and add the mustard seeds, urad dal and fenugrek seeds.
When the mustard seeds pop, add the curry leaves,onion and saute.
When the onion is translucent, add the raddish and saute.
Add the tomato and saute for two minutes.
Now add the aduki beans,water, salt and let it boil for 7-8 minutes.(altrnatively you could pressure cook the aduki beans for 1 whistle and add .)
Add the tamarind extract, pulikuzhambu powder,turmeric powder, cover and let cook for another five minutes.
Stirr and check if the beans are done.
Cover and cook till the beans are thoroughly cooked.
Now add asafoetida ad cook for another minute and turn off the heat.
Serve hot.

Masala moor (Masala Butter milk)

This Masala moor is made as an accompaniment to rice. I usually make this when Iwant a quick and a delicious meal. When I saw this recipe in a magazine ,I was curious .WhenI made it at home it was a huge hit with my family.
Ingredients:
11/2 cup Thick buttermilk
1/4 tsp Turmeric powder
2 tsp Toor dal
1 tsp Pepper
1/2 tsp Cumin seeds
2 Dry red chilly
1/2 tsp Fenugreek seeds
1/2 tsp Oil
Salt to taste.
Method:
Heat oil in a pan and roast toor dal,pepper,red chilly, cumin and fenugreek seeds and let it cool and gring to a fine powder.
Add salt,turmeric powder and the ground powder to the buttermilk and whisk gently till all the ingredients are mixed.
Serve with steamed rice.

Pavakka Pachadi/ Bittergourd Pachadi

Isn't it great that Indian food is so balanced in taste as well as nutrition!
Pavakkai pachadi is one of the dishes representing the balance.
This dish has bitter gourd, tamarind,& jaggery as its main ingredients.The jaggery reduces the bitterness of the bitter gourd and the tamarind counteracts the heat from the jaggery. All the flavors melding together makes for a mouthwatering dish.
Ingredients:
5-6 Nos Shallots (sliced thin)
5 Nos Green chillies (sliced)
1 Sprig Curry leaves
11/2 Tbsp jaggery(powdered)
2 Nos bitter gourd (chopped)
1 Tsp Tamarind paste
1/2 Tsp Turmeric powder
2 Pinches Asafoetida
1 Tsp mustard seeds
1 Tsp urad dal
3 Tbsp oil
Salt to taste.
Method:
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds pop add, the shallots, green chillies and saute.
When the shallots are tender add the bitter gourd and saute.
Now add salt, turmeric powder,asafoetida,tamarind paste and water as required.
Let the mixture cook till the bitter gourd is tender and add the powdered jaggery.(you can increase the amount of jaggery if you prefer it to be sweeter)
Let it cook for 3- 4 minutes and turn off the heat.
Serve with steamed rice.

Muttai Masal (Egg Masala)

My Dh loves food that is simple. Whenever I make some thing elaborate he just says that the food is good, But if i just leave it with just plain rice, rasam and a simple side dish he is in heaven.This muttai masala is one of his simple favourites...
This dish is great with just plain white rice too.It is very easy and dose not take a lot of time to make.
Ingredients:
2 No Eggs
1 Tsp Ginger/Garlic paste
1 tsp Turmeric powder
1 Tsp Red chilly Powder
1 Tsp Black pepper powder
1/2 tsp Garam masala
2 Nos large Onion (chopped)
1 Sprig Curry leaves
1 Tbsp oil
1 Tsp mustard seeds
1 Tsp Urad dal
Salt to taste.
Method:
Hard boil the eggs, remove the shell and set aside.
Heat oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds pop add curry leaves , onion and saute.
Add the ginger/garlic paste and all the other ingredients and saute.
Cover and cook for three to four minutes.
Make small slits on either side of the egg and add to the masala.
Saute till the onion is tender.
Serve Hot.

Keerai kadaisal (Spinach)

Whenever I have Keerai kadaisal, it transports me right back to my childhood.My mom used to mix the keerai with rice , ghee and make it into small balls and give me and my brother.
Keerai kadaisal can also be had with idly's.
Ingredients:
1 Bunch spinach
4 Nos red chillis
1 no meduim sized Tomato (chopped)
1 Cloves of garlic
1 meduim sized ball Karivadakam
1 Tsp Mustard seeds
1 Tsp urad dal
2 Tbsp oil
1 sprig curry leaves
salt to taste.
Method:
Wash the spinach toroughly , rough chop it and set aside.
heat 1 tbsp oil in a kadai. When the oil is hot, keep the heat setting to low and add red chilly and karivadakam.(squish the karivadakam before adding it)
Fry the karivadakam for a minute or untill you get the aromatic smell for the vadakam and pour in the mixie.
Be care full when frying the vadakam as it can get burnt quickly.
Add tomato,garlic,and spinach and sautee.
When the spinach and tomato are whilted put them in the mixee along with salt and pulse three to four times.
Add little water if required.
Heat the remaining oil and add mustard seeds, urad dal, curry leaves and one red chilly.
When the mustard seeds pop pour the oil over the ground spinach.
Serve this keerai Kadaisal with white rice and ghee.

Venthaya keerai kootu (Methi leaves kootu)

I just love any kind of greens, though it was not the same always. When I was growing up my grandpa insisted on cooking greens every day, so naturally when ever there was no greens I was just so happy.But after I left home for hostels I really started to miss the greens.Now when ever I visit the grocery shop I do not leave without greens.
I like preparing kootu with Venthaya keerai because the light bitterness of this greens gives flavor to the bland mung dal.


Ingredients:
1 Bunch - Methi leaves
1/2 cup - Split mung dal
5 Pods - Garlic
2 Nos - Red chilly (broken into half)
1 Tsp - Cumin Seeds
1 Tsp - Cumin powder
1 Sprig - Curry leaves
1 Tbsp - Oil
1 Pinch - Turmeric powder
5 Nos - Shallots(Peeled & sliced)
Salt to taste.
Method:
Soak the mung dal in water for half an hour.
Remove the methi leaves from the stem and wash thoroughly.
Heat oil in a kadai and add cumin seeds.
When the cumin seeds pop, add red chilly, curry leaves,shallots and saute.
Now add the garlic, drained mung dal, methi leaves,turmeric powder,cumin powder,and salt.
add water as required.
Cover and cook till the dal is well done.
Serve as an accompaniment to any curry or just enjoy with plain white rice.

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.

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.

Araichuvitta Sambar

This is a different kind of sambar made without using cooked dal.. Insted the dal is ground and hence the name araichuvitta sambar.(araichu in Tamil is to grind) This sambar is great with idly, dosa, and ven pongal.(it is not as great with plain rice.)
Ingredients:
1 Cup Small onion (sliced thick)
21/2 Tbsp Channa dal
2 Tbsp corriander seeds
4 Dry Red chillies
1/2 cup coconut (shredded)
1 tomato (chopped)
1 sprig curry leaves
2 tbsp oil
1 Tbsp urad dal & mustard seeds
Asafoetida
Salt to taste.
Method:
Heat 1 tbsp oil in a kadai and roast channa dal, red chilly, and corriander seeds.
Grind the rosted spices along with coconut and tomato to a smooth paste.
Heat the remaining oil and add urad dal and mustard seeds.
When the mustard pops add curry leaves and onion.
Sautee the onion till turns a nice golden brown color.
Now add the ground masala and add water and salt.
Let it come to a boil and add asafoetida.
serve hot.
Note: You can add a little bit of gingily oil when having with idly..it gives a nive flavor.

Lemon Rasam

This is one of my favorite ways of preparing rasam, specially during the night when I am are tired and absolutely need a hearty meal.


Ingredients:

• 1 Ripe Tomato
• 1 inch piece of ginger(chopped)
• 2 Green chillies(slit vertically)
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1 tbsp oil
• 1 Tbsp rasam powder
• 1 pinch Turmeric powder
• 1/4 cup lemon juice
• Asafoetida
• salt to taste

Method:
Heat oil in a kadai, add the mustard seeds and let it pop.
Add curry leaves, green chillies and ginger and saute.
(The ginger added gives a very distinct aroma and a fresh flavor to the rasam.)
Add chopped tomato, turmeric powder, rasam powder and saute.
Add water and salt as required.
Just before it come to a boil , add asafoetida.
Turn off the heat and add lemon juice.(adding the lemon juice earlier will cause a bitter taste.)
Serve with white rice,or as a soup.

Vadakari

Vadakari is famous in Chennai and the surrounding areas of Tamilnadu.This also happens to be my dad's favorite dishes.
Vadakari as the name implies is a curry made with vadas.
Usually the vada is fried in oil , in this recipe instead of frying the vada I have steamed it in a idly cooker.(trying to be a little calorie conscious!)
Ingredients:
1 cup Channa dhal
1 Large Onion (chopped)
1 Tomato (chopped)
3 Dry red chillies
2 Green chillies
1 Tsp fennel seeds
1/2 tsp Turmeric powder
2 Tbsp Chilli powder
1 Tbsp Garam masala
1/2 Cup coconut milk
3 sprigs Curry leaves
1 Tbsp G/G Paste(Ginger/Garlic)
2 Nos Cardamom
1 Bay leaves
2 Cloves
1 small piece Cinnamon
Asafoetida
1 Tsp Mustard seeds & urad dal
3 Tbsp oil
Salt to taste.
Method:
Vada:
Soak the channa dal for 1/2 hour.
Grind the channa dal along with dry red chillies, half the fennel seeds,haalf the curry leaves and little salt.
Grind this into a coarse paste without adding much water.
Form the batter into disk shapes(or small dumplings) and steam it in an idly cooker.(you can also fry the vada in oil.)
once the vadas are done, set it aside and let it cool.

Gravy:
Heat oil in a kadai, add mustard seeds, urad dal,curry leaves and let it splutter.
Add bay leaves, cardamom, cloves and stir for a second.
Add onions, green chillies, G/G paste,tomato and saute.
Now add garama masala , turmeric powder and chilly powder.(increase/decrease chilly powder according to your taste)
Add water and cook for a few minutes.
Now add the coconut milk, cover and cook for a minute.
Add asafoetida, Now scramble the vadas and add to the curry.
Add water if necessary.

Serve immediately. The vada will absorb the liquid in the curry, making it thick as time passes.

Vadakari is great with Idly, dosa, appam.
I tried this with Banana Bread dosa , A recipe I got from Recipe Junction.

Beetroot Sothi

Ingredients:
1 Beetroot (cubed)
7-8 Small onions
3- 4 green chillies ( modify the amount of chillies according to your taste)
1/2 can lite coconut milk
1 Tsp Sambar powder
1 sprig Curry leaves
2 Tsp oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1 Pinch Asafoetida
Salt to taste
Method:
Slice the small onions.
Heat the kadai , add oil and the mustard seeds and urad dal.
when the dal browns add curry leaves, small onions, chillies ,beetroot and saute.
Now add sambar powder and water, let it cook till the beetroot is tender.
Add salt to taste.
Now add the coconut milk and Asafoetida and let it simmer .

This Recipe can also be made with , green beans and potato .
This Sothi taste great with white rice.

Note: This is not a lunch box recipe, the coconut tends to separate from the water.

Karamani Pulikuzhambu

Karamani or Black eye bean pulikuzhambu is my favorite curry. It tastes great with rice, the curry is also great with idly and dosa.
Ingredients:

• 11/2 cup Karamani
• 1 large onion (chopped)
• 1 Tomato chopped
• 4 Dry red chillies
• 1/2 cup Coconut (shredded)
• 2 Tbsp Puli kulambu powder
• 1 Tbsp Tamarind paste
• 1/2 Tsp Asafoetida
• Salt to taste
• 1 sprig curry leaves
• 2 Tbsp oil
• Urad dal, mustard seeds for tadka.

Method:
Soak the karamani over night.Wash, cook and set aside.
Grind tomato, coconut and red chillies to a smooth paste.
Heat oil in a kadai, add urad dal mustard seeds and make a takda.
Add curry leaves,chopped onion and saute.
Add puli kulambu powder, tamarind paste , ground coconut paste and saute.(add water as required)
Add the cooked black eye beans and add salt.
cover and cook till the raw smell leaves.
Add asafoetida and cook for a minute.
Serve with rice.

Spicy Egg Masala

This curry is spicy. Whenever my mom made this dish, we used to wipe our eyes and nose and still finish off the whole dish. This curry tastes great with steamed rice.

Ingredients:

• 3 Eggs (boiled and quartered)
• 3 green chillies(chopped)
• 1 Tomato (chopped)
• 1 Large onion (chopped)
• 1/2 Tsp G/G paste(Ginger Garlic paste)
• 1/2 Tsp Garam masala
• 2 Tsp Red chilly powder
• 1/2 Tsp pepper powder
• 1/2 Tsp Turmeric powder
• 1/2 Tsp cumin powder
• 3 Tsp oil
• 1 Sprig curry leaves
• Salt to taste.
• Mustard seeds & urad dal for tadka.

Method:
Boil the eggs. Peel them and cut into 4 pieces.
Heat oil in a kadai and make tadka.
Add the chopped onions, green chillies and saute.
when the onions are translucent add the chopped tomato , G/G paste and the rest of the masala powders.Add water as required.
You can add tomato paste if you want the curry to be in a liquid form.
Add the cooked eggs.
cover and cook till the oil starts to float on top.

Serve with steamed rice.

Beans Sothi

Ingredients:
1/4 pounds green beans
7-8 Small onions
3- 4 green chillies ( modify the amount of chillies according to your taste)
1/2 can lite coconut milk
1 Tsp Sambar powder
1 sprig Curry leaves
2 Tsp oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1 Pinch Asafoetida
Salt to taste
Method:
Cut the green beans into 1 inch pieces.
slice the small onions.
Heat the kadai , add oil and the mustard seeds and urad dal.
when the dal browns add curry leaves, small onions, chillies and green beans and saute.
Now add sambar powder and water, let it cook till the beans are tender.
Add salt to taste.
Now add the coconut milk and Asafoetida and let it simmer .

This Recipe can be made with , green beans, potato and beetroot.
This Sothi taste great with white rice.

Note: This is not a lunch box recipe, the coconut tends to seperate from the water.

Pepper curry(Milagu kuzhambu)

This is a wonderful recipe . Pepper curry is a very spicy dish. We usually make this dish when the weather is a little nippy outside. Today as it started snowing outside, i made this to have with rice.This curry resembles a Puliogare paste. And it can be kept for 3-4 days. Ingredients:

• 1 Tablespoon Pepper
• 1 Tablespoon Coriander seed
• 1 Tablespoon Tamarind paste
• 2 Red chillies
• 1 Tsp fenugreek
• 1 Bulb Garlic sliced
• Asafoetida
• 2 Tbsp Sesame oil
• Salt to taste.

Method:Saute pepper, chilly and coriander seeds until they pop.

Remove from heat and make it into a paste. the paste should not be too fine .(pepper emits a medicinal flavor if it is ground too fine.)
Pour oil in a kadai , tamper with Fenugreek seeds.
Add the sliced garlic.
Now add the pepper- coriander paste.
Add the tamarind extract.
Add water according to desired thickness.
Add salt and asafoetida.
Let it simmer for 10- 15 minutes.(until the oil starts to float on top).

This curry is great with hot steamed rice. it can also be had with idly.