Kadala curry II KADALA CURRY II Ingredients : 2 cups Black channa ( both big and small can be used for this type) , soaked overnight, Onions - 1 , chopped finely green chillies - 3 chopped garlic - 1 tbsp, chopped ginger - 1"piece chopped finely Tomatoes - 2 chopped Chilli powder - 1/2 tsp coriander powder - 1 1/2 tsp salt to taste oil - 2 tsps Garam masala - 1 tsp (optional) Method: Cook black channa for three whistles or till done. Heat oil in a kadaai, add ginger, garlic, green chillies , onions and chopped curry leaves. when they are golden add the chilli powder, coriander powder and garam masala powder mixed with a little water. Stir till the oil oozes out. Then add the cooked channa, salt to taste and chopped tomatoes. Cover and cook till dry and the all the channas are coated with the masalas. Garnish with coriander leaves and serve. This can also be had with pooris, chappathis, and dosas. Try it out and let me know . Latha
Pulissery Hi, This is a very plain Pulissery which we make at home. If we have stomach upset or fever amma used to make this. Babies can also be given this with mashed rice and paruppu curry. Ingredients: 1 cup grated coconut green chillies - 2 small onions 3 jeera/ cumin seeds- 1/4 tsp salt and turmeric coconut oil - 1 tsp curry leaves curds - about 1/2 - 1 cup as per the sour taste Method: Grind coconut, green chillies, onions and jeera to a very very smooth paste. Add salt and turmeric to this and mix well. Beat the curds and add the ground coconut paste to it and mix well.Add water as per your taste and consistency. Bring the mixture to a boil, stir well and see that it doesn't boil. If it boils , it'll curdle and will become watery. It won't taste good. Remove from fire and put curry leaves and the coconut oil over it. Cover and leave it for a few minutes. Serve with some vegetable roast or spicy curry. For kids, leave out green chillies and make the pulissery. Latha
dried kappa When you got kappa large quantitiy you can dry it and store it for future use. Remove the kappa skin and wash.Cut into pieces and cook it in the water or steam cook it. Now cut the kappa in small pieces and sun dry it. You can dry it raw small pieces and grind it flour for various use.
Maracheeni ularthiyathu Kappa de skin and cut into medium pieces 2 cup turmaric powder onion 1 ] coursely grind them all red chilli 2 ] asafoetida ] salt ] coconut oil2 tbs mustard seeds 1tsp urud dhall 1 tsp curry leave cook the kappa pieces and drain the excess water.Pore oil in the kadai add mustard seeds when cracked add urud dhal and curry leave and ground masala saute for some time when raw smell disappears add kappa pieces and mix well for two to three minutes. remove from fire.You can consume it in tea time or use it as side dish.
maracheeni dhosai maracheeni[kappa] kizhangu remove the skin and stem cut in to pieces. 3 cup green chilli 2 or 3 asafotida salt raw rice 2 tbs soak the raw rice and grind with kappa,green chilli, salt, asafotida. make dhosa in the tava enjoy with any channi or curry. variation:kappa flour and raw rice flour and green chilli and asafotida,salt paste.Mix well and make dhosa.
vadam[rice and kappa] raw rice 2 cup green chilli 4 or 5 gingily seeds 1 tbs asafoetida soak the raw rice 4 hours, and grind with green chilli, asafoetida as nice batter. keep it for 5 to 6 hours.prepare the batter thin like rava dhosai batter.add gingily seeds at the time of making. In olden days my mil used to make it as detailed below:I assisted her. in a big vessel[big arikkumchatti] cover with paddy foder[vailkkol] and pore enough water.In pracesilai[it is almost round in shape] take one tablespoon batter and spread the batter like small dhasa and carefully place the pracesilai on the top of the vaikkol and cover the vessel with a big plate.Steam cook it. remove from fire and place it in the sun and dry it.Store it.Whenever required deep fry the vadam.Itis best with rasam,any kuzhambu,tea time snack. The vadam may be used as tiffin.when remove from the leave it may be eaten with boiled coconut oil[chutta ennai] or gingily oil. Very tasty. Nowadays vada thattu is available.It may be steam cooked in the pressure cooker. Kappa vadam: grind the kappa with hand full of raw rice, green chilli asafoetida and salt. make vadam like rice vadam.sun dry it. and use. It is also consumed like rice vadam with chutta ennai as snack or tiffin. variation: in the place of green chilli red chilli powder may be used. small amount of jawwarisi [sabudhana]may be added while grinding.
Cheera Pulingari tender keerai[mula keerai] wash and chapped 3 cup tamarind 1 small lemon size [extract juice] coconut grated 1/2 cup red chilli 2 and urud dhal 1 tsp, fenugreek 1\2 tsp fry them in oil asafoetida turmaric powder salt,jaggary small piece tempering mustard seeds 1 tsp red chilli pieces 3 fenugreek 1/4 spoon curry leave Cook the keerai in turmaric and tamarind water and mash well. grind red chilli,urud dhal,fenugreek,coconut grated and add with cooked keerai boil a while and temper with mustard seeds,red chilli pieces fenugreek and curry leave.Add Jaggary small piece[optional]. variation:green chilli may be added in the place of red chilli
cheera morucurry cheera [thandu keerai,arai keerai,palak] wash and cut piece 3 cup curd or butter milk not very sour 2 cup turmaric powder coconut grated 1/2 jeera 1 tsp fenugreek 1/2 tsp,red chilli fry these in hot oil and grind with jeera and coconut grated jaggary one nellikkai size [optional] tempering mustard seeds 1 tsp red chilli pieces 3 fenugreek 1/2 tsp curry leave cook the keerai in turmaric water and mash well.Add the ground masala in the well mixed buttermilk and mix well.Add with the keerai add salt,jaggary and bring to boil.Temper wth mustard seed,fenugreek and red chilli curry leave.Enjoy with rice
cheera tomato curry tender mulai keerai,palak,arai keerai or thandu keerai wash and cut 3 cup onion cut pieces 1/2 cup tomato 1/2 cup green chilli splited 2 jeera powder 1/2 tsp coriander powder 2 tsp chillli powder 1/4 tsp turmaric powder salt mustard seeds 1tsp urud dhal 1tsp take kadai pore oil add mustard seeds when cracked add urud dhal when turned golden brown add onion saute.when become trasparent add green chilli,turmaric powder,coriander powder,chilli powder,jeera powder saute.after two minutes add tomato and salt when tomato cooked add keerai and saute until the keerai cooked.It may be cooked like kootu or adding more water,salt and chilli powder as kuzhambu.This is best with chapathi rice.
Palakkai vadai or oorundai Now palakkai season is comming.Iddi chakkai will be available in the market. IDDICHAKKAI VADAI OR OORUNDAI you may name it.Methed Iddi chakkai remove the throne skin and stem and cut pieces 3 cup turmaric powder chilli powder 1 spoon [green chilli paste] onion 1/2 cup pieces pottukadalai 1 cupflour jeera 1 tsp ginger 1 small piece green chilli cut into very small pieces curry leave salt oil for fry Cook the iddichakkai in turmaric water.and beat it to seperate as pieces. add pottukadalai,chilli,onion,jeera curry leave,ginger,salt.Mix well and make like vadai or oorunadai like mysore ponda and deep fry in golden brown.
