Ashgourd Curry With Buttermilk

Ash gourd Curry With Buttermilk

Ingredients

500 gm ash gourd
1 tsp turmeric powder
2 1/2 cup sour buttermilk
1 tsp salt
1 stalk curry leaves

Ground to a fine paste

1/2 medium sized, fresh coconut grated
10 green chillies, chopped
A pinch of cumin seeds
1 tsp para boiled ice (soaked in water for 15 minutes and drained 3/4 cup water)

Tempering

2 tsp oil
1/2 tsp mustard seeds
3 dry red chillies, torn into pieces
1/2 tsp fenugreek seeds

Method

1. Peel, clean and cut ash gourd into 5 cm cubes.

2. Combine ash gourd,turmeric and 3/4 cup water in a pan, place over high flame and boil for 15-20 till tender.

3. Mix coconut paste with butter milk and stir it in with salt. Bring try boil, add curry leaves and remove from heat immediately.

4. Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, toss in remaining ingredients and fry for few moments till fragrant, shaking the pan occasionally.

5. Pour contents of pan into curry, mix well serve.

Mixed Vegetable Curry with Coconut Milk

Mixed Vegetable Curry with Coconut Milk

Ingredients

50 gm string beans
50 gm red pumpkin
50 gm ash gourd
1 small potato
50 gm colocasia
2 1/2 tsp split cashewnuts
8 green chillies, slit
1 tsp salt
1 cup coconut milk (2nd extract)
1/2 cup coconut milk (1 extract)
1 1/2 tsp coconut oil
A pinch of asafoetida powder

Method

1. Trim and string beans, and cut into 3 cm pieces. Peel and cut remaining vegetables into thin, 3 cm slices.

2. Place vegetables, cashew nuts, green chillies, salt and second extract of coconut milk in a pan, and cook over high heat till vegetables are tender.

3. Lower heat, stir first extract of coconut milk, and simmer for 2 minutes.

4. Mix in a oil and asafoetida powder and serve.

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.

Raw Banana and Koorka Root Vegetable Shallow

Raw Banana and Koorka Root Vegetable Shallow

Ingredients

2 small raw bananas
250 gm koorka root vegetable
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp salt
1/2 cup coconut oil

For the garnishing

2 tsp curry leaves, roasted
2 tsp freshly grate, coconut

Method

1. Wash, peel and cut the bananas and the root vegetable into thin strips

2. Mix the vegetable with turmeric powder, salt and just enough water and cook till just tender and dry

3. Heat oil in a pan and fry the vegetable on slow fire. Add chilli powder and mix the contents thoroughly. Remove it from fire and transfer the contents to a serving dish.

4. Garnish the dish with the grated coconut and the roasted curry leaves.

5. Serve hot 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.

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.

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.

Curd based Mixed Vegetable Curry

Curd based Mixed Vegetable Curry

Ingredients

200 gm red pumpkin
200 gm ashgourd
200 gm suran (yam)
200 gm french beans
2-3 drumsticks
2-3 potatoes
2 raw bananas
1 coconut, grated
3 cups curd
5 green chillies
1 teaspoon cumin seeds
1/2 cup coconut oil
1 1/2 teaspoon salt

For seasoning the curry

2 teaspoon curry leaves
1/2 teaspoon mustard seeds

For garnishing the curry

2 teaspoon coriander leaves, chopped
2 teaspoon mint leaves, chopped

Method of preparation of the curry

1. Wash, peel and cut all the vegetables into 1" pieces.

2. Cook the vegetables with 1 tablespoon salt and enough water till tender and dry.

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

4. Mix the curd, ground paste with the remaining quantity of salt till well combined.

5. Heat 2 tablespoon coconut oil and saute the seasoning ingredients.

6. Stir in the cooked vegetables, curd mixture and the remaining quantity of coconut oil. cook on low heat for five minutes and remove from the fire.

7. Transfer the contents to a serving dish.

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

9. Serve accompaniment at lunch or dinner.