Curd based Pineapple-n- Coconut Curry

Curd based Pineapple-n- Coconut Curry

Ingredients

1 cup pineapple slices(ripe)
2 cup freshly grated coconut
1 tsp cumin seeds
1/4 tsp turmeric powder
2 cup curd
1/2 tsp salt
1/2 cup sambhar onions, peeled and sliced

For the seasoning

2 tsp coconut oil
1/2 tsp mustard seeds
2 red chillies, broken into bits

For the garnishing

2 tsp grated pineapple
2 tsp fried coconut strips

Method

1. Cook the pineapple with the turmeric powder and 1/2 cup of water till dry.

2. Grind the coconut and the cumin seeds to a fine paste.

3. Mix the cooked pineapple,coconut paste,curd and salt till well combined in a serving dish.

4. Heat oil and saute the seasoning ingredients and the sliced onions for a minute and pour over the pineapple mixture .

5. Garnish the dish with grated pineapple and fried coconut strips.

6. Serve with rice and pappadam.

Chana Curry

Chana Curry

Ingredients

1 cup kabuli chana
1/2 cup jackfruit pieces (raw)
1 cup freshly grated coconut
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp jaggery, crumbled
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds
1/2 tsp urad dal

For the garnishing

2 tsp coriander leaves, chopped
2 tsp mint leaves, chopped

Method

1. Soak the kabuli chana in water overnight.

2. Mix the kabuli chana,jackfruit pieces, powder, turmeric powder and salt till well combined with enough quantity of water and pressure cook for about 12-15 minutes.

3. Grind half the quantity of coconut to a fine paste.

4. Mix the cooked chana, jackfruit,ground paste and jaggery till well combined.

5. Heat oil in a pan and saute the seasoning ingredients and the remaining quantity of the grated coconut for a minute.

6. Add the cooked mixture, mix the contents throughly and cook for a minute more.Remove it from the fire and transfer the contents to a serving dish.

7. Garnish the dish with the coriander leaves and the mint leaves.

8. Serve with hot rice and pappadam.

Koorka Root Vegetable Curry

Koorka Root Vegetable Curry

Ingredients

250 gm koorka root vegetable
1/4 tsp turmeric powder
1 cup sambhar onions,peeled and sliced
1 tsp chilli powder
1/2 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

8 tapioca chips, crushed

Method

1. Wash and boil the vegetable with salt, turmeric powder and enough water till tender and dry. Remove the peel of the vegetable.

2. Heat oil and saute the seasoning ingredients and the sliced onions for a minute.

3. Add the cooked vegetable and the chilli powder, mix the contents thoroughly and cook for 2 minutes. Remove it from fire and transfer the contents to a serving dish.

4. Garnish the dish with the crushed tapioca chips.

5. Serve hot with rice.

Raw Banana and Chauli Curry

Raw Banana and Chauli Curry

Ingredients

2 raw bananas
100 gm chauli
1/2 cup freshly grated coconut
3 green chillies
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp coriander leaves, chopped

Method

1. Wash, peel and cut the bananas and the chauli into one inch pieces.

2. Cook the vegetables with salt and enough water till tender and dry.

3. Grind the coconut and green chillies to a fine paste.

4. Heat oil and saute the seasoning ingredients and the ground paste for a minute. Add the cooked vegetables mix the contents thoroughly and cook for another five minutes. Remove it from fire and transfer the contents to a serving dish.

5. Garnish the dish with the chopped coriander leaves and the mint leaves.

6. Serve hot with rice and ghee spooned over it.

Dry Bittergourd Curry

Dry Bittergourd Curry

Ingredients

6 medium sized bitter gourds
1/2 coconut, cut into thin strip
5 green chillies, slit lengthwise
1 tsp salt
1 lime

For the seasoning

4 tsp coconut coil
1tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp grated roasted coconut

Method

1. Wash, slightly peel and scoop out the seeds from the bitter gourds. Cut the bitter gourds into thin strips.

2. Mix the bitter gourd strip, coconut strip, slit green chillies, salt with one cup of water and cook till tender and dry.

3. Heat oil and saute the seasoning ingredients and cooked vegetable for 10 minutes. Remove from the fire and transfer the coconut to serving dish.

4. Garnish it with roasted coconut.

5. Serve hot with rice.

Coconut based Tapioca Curry

Coconut based Tapioca Curry

Ingredients

4 medium sized tapioca
1 cup freshly grated coconut
4 flakes garlic
4 green chillies
6 small sambhar onions
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 tsp chana dal
1/2 tsp urad dal
2 tsp curry leaves
1/2 tsp mustard seeds

For the seasoning

6-8 small sambhar onions, peeled and fried
2 tsp roasted (grated) coconut

Method

1. Wash,peel and chop the tapioca

2. Cook the tapioca with salt and enough water till tender and dry.

3. Grind the coconut,garlic,green chillies and the onions to a fine paste.

4. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

5. Add the cooked tapioca,mix the contents throughly and cook for five more minutes. Remove it from fire and transfer the contents to a serving dish.

6. Garnish the dish with fried onions and roasted coconut.

7. Serve hot with rice

Raw Malabar Plantain Curry

Raw Malabar Plantain Curry

Ingredients

2 large raw malabar plantains
1 cup freshly grated coconut
5 red chillies, broken into bits
3 green chillies
1 tsp jaggery, crumbled
1 tsp salt
2 cup curd
1 cup coconut oil

For the seasoning

2 tsp curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds

For the garnishing

2 tsp fried coconut strip
2 tsp coriander leaves, chopped

Method

1. Heat 1 tsp coconut oil and fry the red chillies and coarsely powder.

2. Wash, peel and cut the plantain into cubes.

3. Heat oil and fry the plantain till crisp. Drain well

4. Grind the coconut and the green chillies to a fine paste.

5. Mix the ground paste, jaggery and salt till well combined in a vessel and cook for five minutes.

6. Add curd, chilli powder and cook for five minutes. Remove it from fire and transfer the contents to a serving dish.

7. Add the fried banana cubes to the curd mixture and mix well.

8. Heat 2 tsp coconut oil and saute the seasoning ingredients. Pour over the curry. Mix well.

9. Garnish the dish with chopped coriander leaves and the fried coconut strips.

10. Serve with rice.

Sour Bittergourd Gravy

Sour Bittergourd Gravy

Ingredients

3 medium sized bittergourds
1/4 kg small sambhar onions, peeled
1 cup freshly grated coconut
2 tsp jaggery, crumbled
2 lemon size balls of tamarind
5 red chillies
3 tsp coriander seeds
2 tsp curry leaves
1/2 tsp black pepper
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
2 tsp sesame seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida
1 tsp salt
1/2 cup coconut oil

For the seasoning

1 tsp curry leaves
1/2 tsp mustard seeds
2 red chillies, broken into bits

For the garnishing

1 tsp mint leaves, chopped

1 tsp coriander leaves, chopped

Method

1. Wash, peel and cut the bittergourds into one inch pieces.

2. Roast the grated coconut till golden.

3. Roast the red chillies, coriander seeds, curry leaves, pepper, cumin,fenugreek and the sesame seeds till the raw smell disappears.

4. Grind the roasted ingredients to a fine paste.

5. Soak the tamarind in two cups hot water, and extract the juice.

6. Cook the bittergourds till tender and dry in enough water.

7. Heat half the quantity if oil and saute the onions.

8. Add the tamarind juice, ground paste, jagger,turmeric powder, asafoetida and salt. Bring it to boil for five minutes.

9. Add the cooked bittergourds and cook for teo minutes.Remove it from fire and transfer the contents to serving dish.

10. Heat the remaining quantity of coconut oil and saute the seasoning ingredients. Pour it over the theeyal and mix.

11. Garnish the dish with chopped mint and the coriander leaves.

12. Serve hot with rice.

Dal-n-Coconut Curry

Dal-n-Coconut Curry

Ingredients

1/2 cup mung dal
1/2 cup tur dal
1 cup small Madras sambhar onion, peeled and sliced
1 cup coconut slices
1 tsp chilli powder
A pinch asafoetida
4 green chillies
1"piece ginger
5 flakes garlic
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
2 red chillies,broken into bits
1/2 tsp mustard seeds

For the garnishing

2 tsp coriander leaves, chopped

Method

1. Grind the green chillies, garlic and the ginger to a fine paste.

2. Mix the dals, sliced onions, coconut slices, chilli powder, turmeric powder asafoetida, ground paste salt with enough water till well combined. Pressure cook.

3. Heat oil and saute the seasoning ingredients.

4. Add the cooked dal mixture, mix the contents and cook for five minutes.

5. Remove it from fire and transfer the contents to a serving dish.

6. Garnishing it with the chopped coriander leaves.

7. Serve hot with rice

Potato Curry

Potato Curry

Ingredients

500 gm medium sized potatoes
1 tsp salt

For the gravy

1 cup freshly grated coconut
1 cup small madras sambhar onions, peeled
2 cup coconut milk (first extract)
4 red chillies
2 tsp coriander seeds
1/2 tsp pepper
1/2 tsp cumin seeds

For the seasoning

4 tsp coconut oil
1/2 tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp chopped (mixed) nuts, fried

Method

1. Wash, peel and cut the potatoes into cubes.

2. Cook the potatoes with half the quantity if salt and enough water till tender and dry.

3. Roast the red chillies, coriander seeds, pepper and the cumin and powder.

4. Grind the coconut and the onions to a fine paste.

5. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

6. Add coconut milk, roasted powder and the remaining quantity of salt.Cook for ten minutes.

7. Add cooked potatoes, mix the contents thoroughly and cook for 2 more minutes. Remove it from fire and transfer the contents to a serving dish.

8. Garnish it with fried nuts.

9. Serve with any appam snacks or hot rice.