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.

Curd based Yellow Cucumber Chutney

Curd based Yellow Cucumber Chutney

Ingredients

500 gm yellow cucumber
1/2 coconut
5 green chillies
1 tablespoon mustard seeds
1" piece ginger
1 cup curd
1 teaspoon salt

For seasoning the chutney

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

For garnishing chutney

2 tablespoon coriander leaves, chopped

Method of preparation of the chutney

1. Wash, peel and chop the cucumber.

2. grind the coconut, green chillies, mustard and the ginger to a fine paste.

3. cook the cucumber with salt till just tender.

4. Add the ground paste, curd and mix the contents well. cook further for five more minutes. remove it from fire and transfer the contents to a serving dish.

5. Heat oil and saute the seasoning ingredients. Pour it over the cucumber chutney and mix well.

6. Garnish the chutney with the chopped coriander leaves.

7. The chutney can be consumed upto three days

8. Serve with any snack or hot rice.

Sweet n Sour Green Chilli Chutney

Sweet n Sour Green Chilli Chutney

Ingredients

100 gm green chilies
1 cup sesame seeds
1 cup jaggery, crumbled
1 cup tamarind pulp
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
2 teaspoon salt
1/2 cup sesame oil

For seasoning the pickle

1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds

For garnishing the pickle

2 teaspoon coriander leaves, chopped

Method of preparation of the pickle

1. Wash and wipe the green chillies, slit them lengthwise

2. Roast the sesame seds and powder them.

3. Dissolve the jaggery in the tamarind pulp.

4. Add the chili powder, turmeric powder and salt to the tamarind pulp. Boil the contents for about five minutes.

5. Heat 2 tablespoon oil and saute the seasoning ingredients. Add to the tamarind mixture.

6. Heat the remaining quantity of oil and fry the green chillies till tender. Add it along with the oil to the tamarind mixture. Mix the contents thoroughly till well combined.

7. Garnish the chutney with chopped coriander leaves.