You Need :
- Yellow Cucumber - 1 no, small, cubed
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Fenugreek seeds - 1/2 seeds
- Onions - 2 nos, finely chopped.
- Green Chilly - 1 nos , slit
- Dry red Chilly - 2 nos
- Curry Leaves - 2 sprigs
- Garlic - 6 pods
- Turmeric powder - 1 tsp
- Kayam/Asafoetida powder - 1/2 tsp
- Water - 3 glasses
- Curd - 1 glass
Method of Preparation
- Wash, peel and cube the cucumber.
- Heat oil in a deep pan and splutter red chillies, mustard, cumin and fenugreek seeds.
- Add chopped garlic, green chillies , and curry leaves.
- Saute these until a nice aroma is emitted.
- Add the chopped onions, cucumber , kayam and salt.
- Saute them together until the onions turn transparent.
- Now add turmeric powder and saute.
- Add water and let it boil until the cucumber pieces turn translucent.
- Switch off flame and allow the mixture to cool for about 5 minutes.
- Beat the curd with some water in a blender.
- Pour the curd to the cooked mixture and stir well.
- Test for salt and kayam. Add more if you feel so.
- Tip : Add more turmeric if you want a rich yellow colour.
You Need :
- Eggs - 3 nos, boiled
- Onion - 6 nos , finely chopped
- Green Chillies - 2 nos , split
- Curry Leaves - 2 sprigs
- Mustard seeds - 1/2 tsp
- Ginger - 1 inch piece, minced
- Garlic - 6 pods, minced
- Tomato - 1 nos chopped
- Turmeric powder - 1/4 nos
- Coriander powder - 1 tsp
- Kashmiri Chiily powder - 2 tsp
- Oil - 2 tsp
- Salt - to taste
- Whole Spices to dry grind
- Perumjeerakam/Fennel Seeds - 1/2 tsp
- Karambu/Cloves - 1/2 tsp
- Patta/Cinnamon - 2 nos
- Elakka/Green Cardamon - 1/2 tsp
- Coriander leaves - a handful.
Method of Preparation
- Heat water in a pan and add the eggs for boiling. Once done, remove the shell and set aside.
- Meanwhile in another pan, heat oil and splutter mustard seeds.
- Now add chopped onions, green chillies , salt and curry leaves.
- Saute till the onions turn translucent.
- Add the minced ginger and garlic pastes.
- When they start emitting aroma, add the chopped tomato.
- When the tomato turns mushy, add the powdered spices.
- Saute for a minute and add turmeric powder.
- Saute for a minute and add coriander powder.
- Saute for a minute and add red chilly powder.
- Switch off flame, add the boiled eggs and mix together.
- Garnish with coriander leaves and serve hot.
- Goes well with chapattis or appam.
You Need :
- Raw Banana - 4 nos, finely cubed
- Onion - medium sized - 2 nos, finelly chooped
- Curry Leaves - 2 sprigs
- Mustard Seeds - 1/2 tsp
- Jeera Seeds - 1/2 tsp
- Turmeric powder
- Dry Red Chilly - 2 nos
- Oil - 2 tsp
- Salt - to taste
Method of Preparation
- Wash and peel the skin off the raw bananas.
- Cut them into small cubes and leave them in a bowl of water until you need them.
- Finely chop the onions.
- Heat oil in a kadai and splutter mustard and jeera seeds.
- Add the chopped onions and dry red chillies.
- When the onions turn pink, add the curry leaves.
- Now add the raw banana cubes and turmeric powder.
- Add salt and some water.
- Cook covered until done.
- Keep stirring in between.
- Switch off heat and serve hot
Ingredients
- King Fish - 250 gms
- Turmeric powder - 1/2 tsp
- Kundam puli - 4 pieces
- Salt - To taste
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Onion - 2 nos, finely chopped
- Ginger - 1/2 inch peice, finely chopped
- Garlic - 4 pods , finely chopped
- Green chillies - 2 nos, finely chopped
- Curry leaves - 2 sprigs
- Scrapped coconut - a fistful
- Chilly powder - 1/2 tsp
- Coriander powder - 1/2 tsp
Method of Preparation
- Boil water in a pan. Add the fish pieces along with turmeric , salt and kudum puli.
- When the fish is cooked, drain and set aside to cool.
- When the fish has cooled, remove bones and shred the pieces.
- Meanwhile heat oil in a pan and splutter mustard seeds.
- Now add chopped onions and saute till golden brown.
- Throw in ginger, garlic, green chillies and curry leaves.
- When it turns aromatic, add the scrapped coconut. Saute till it turns light brown.
- Add chilly and coriander powder. Saute for a minute.
- Now add the shredded fish pieces.
- Check the salt and add more as per taste.
- Saute for about 1-2 minutes.
- Remove from fire and serve hot.
Ingredients
- Green lentils - 1 cup
- Yellow lentils - 1 cup
- Turmeric powder - 1/2 tsp + 1/2 tsp
- Garlic pods - 6 nos, chopped
- Tomato - 1 medium, chopped
- Scrapped coconut - 2 cups
- Cumin seeds - 1/2 tsp
- Green chillies - 2 nos
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 2 sprigs
- Dry red chilly - 2 nos
- Note : My cup measures 160 ml
Method of Preparation
- In a pressure cooker, put in the lentils, chopped garlic, chopped tomato and 1/2 tsp turmeric powder.
- Add salt and 2 cups of water. Pressure cook for about 5-6 whistles.
- Meanwhile grind together coconut, cumin seeds and 1/2 tsp turmeric powder with 1 cup water.
- Add the coconut mixture to the cooked lentils. Let it boil for about 7-8 minutes.
- Check the consistency and add more water if desired.
- Switch off flame.
- Heat oil in a pan and splutter mustard seeds.
- Add dry red chillies and curry leaves.
- Saute for about a half a minute.
- Pour this onto the lentil curry.
- Serve hot with rice.
