BRINJAL CHICKPEAS MASALA

This is one of the recipes which goes well with all rice varieties. Chickpeas/ Kondaikadalai has to be soaked overnight and pressure cooked before adding to brinjal. Black chickpeas can also be used.

INGREDIENTS:
Brinjal - 200g
Chickpeas - 50g
Tomato - 1
Small onion - 10
Garlic pods - 5
Sambhar powder - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - a leaflet
Coriander leaves - little
Oil - 3 tsp
Salt

METHOD:
1. Pressure cook chickpeas by adding turmeric and required salt with enough water and drain water completely after the pressure reduces.
2. In a tawa, heat oil, add mustard, cumin.
3. After it splutters, add urad dhal, curry leaves and asafoetida.
4. Add chopped onions and garlic and cook till the onion turns translucent.
5. Add chopped brinjal and tomato.
6. Mix well and close with a lid and cook on low flame for few minutes.

7. Add cooked chickpeas, sambhar powder and required salt.
8. Mix well, cover with lid and cook foe few more minutes.
9. Add chopped coriander leaves and switch off the flame.
10. Tasty Brinjal Chickpeas masala is ready.

VENDHAYA KEERAI KARA KUZHUMBU | METHI LEAVES KARA KUZHUMBU

Vendhaya Keerai/ Methi leaves/ Fenugreek is one of the greens variety which has immense medicinal value and health benefits. It helps to lower diabetes, maintains liver health and also helps to increase good cholesterol. It is rich in iron and is a good source of fiber. Many recipes 

like poriyal, kootu can also be done using methi leaves. Tender leaves will be apt for this recipe.

INGREDIENTS:
Vendhaya keerai - 1 bunch
Onion - 1
Tomato - 1
Garlic pods - 6
Tamarind -  gooseberry size
Sambhar powder - 1 tsp
Coconut - 1/4 cup
Rice flour - 1 tsp
Jaggery - 1/4 tsp
Gingelly oil - 3 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek-  1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - little

METHOD:
1. Wash and chop the methi leaves, onion and tomato.
2. Extract juice from tamarind and keep aside.
3. In a tawa, heat oil and add all the ingredients given under seasoning one by one.
4. Add garlic and onion and saute for a while.
5. Add tomato and cook until it turns soft and juicy.

6. Add methi leaves, stir for few minutes.
7. Add sambhar powder and tamarind juice, mix well and allow to boil for few minutes until raw smell goes off.
8. In a mixer, add coconut and rice flour and grind to paste by adding little water.
9. Add the paste, jaggery and required salt and boil for 2 or 3 minutes .
10. Taste for salt and spice. If needed add accordingly.
11. Tasty and aromatic Vendhaya Keerai Karakuzhumbu is ready.

SWEET - SOUR - SPICY PAVARKAI/BITTER GOURD PACHADI

As the name indicates, Bitter Gourd, tastes will be bitter. But it has a vast number of nutrients. Children often eat chocolates and sweets. Eating Bitter Gourd at least twice a week, helps to overcome stomach disorders. Bitter gourd benefits in controlling diabetes due to its hypoglycaemic activity. Moreover, it improves digestion and helps cure a number of ailments like colic, fever, anemia, piles, kidney stones, intestinal worms, herpes, ulcers, skin eruptions, etc.

I tried this recipe and it came out well. We can prepare this recipe and store in the refrigerator and use for  3 to 4 days. It tastes better with curd rice.

PAVARKAI  SWEET PACHADI

INGREDIENTS:-

Bitter gourd / Karela/ Pavarkai - 250 gms ( approx. 4 nos)

Tamarind - a  big lemon size

Grated Jaggery - 150 gms

Red Chilly Powder - 1 tsp

Water - to boil bitter gourd & 250 ml 

Salt to taste

Turmeric powder - 1/4 tsp

For Seasoning:- 

Green chilly - 4 nos., (cut in 1-inch size)

Curry leaves - 2 leaflet

Oil  - 70 ml

Mustard Seeds - 1/2 tsp

Urid dal - 1 tsp

Asafoetida - 1 tsp

Red Chillies - 4

METHOD:-

(1)  Boil 250 ml water in pan and add to the tamarind, to extract  tamarind juice. (In case, if Tamarind paste is used, take  70 gms of it and dissolve in 250ml of water).

(2) Cut bitter gourd in slices, not too thick, not too thin.

(3)  Boil water in a pan and add salt and turmeric powder. Add bitter gourd to it. Cover with lid and cook for 10 minutes in low flame. Switch off the flame and let it sit on the burner for 10 minutes with lid covered. Later strain the water and set aside the cooked bitter gourd in a bowl.

(4)  Heat oil in kadai, and add Mustard Seeds. Allow it to splutter. Add urid dal. curry leaves, green chillies, red chillies, asafoetida. Add the cooked  bitter gourd, sakt  and mix altogether. 

 

(5)  Cover with lid and cook for 15 minutes in low flame. Mix in between. Add Red chilly powder and saute for 2 minutes.

(6)   Add the tamarind extract/juice to it and mix well. Cover with lid and cook for 10 to 15 minutes or till most of the tamarind extracts are absorbed.

(7)  Check for salt and spice, add Grated Jaggery to it. Mix well. Cover with lid and cook for 5 minutes.

(8)  Sweet-Sour-Spicy Pavarkai Pachadi is ready to be served. Store it in an air tight container and can be used for 3 to 4 days.

தேங்காய் தயிர் பச்சடி | COCONUT CURD RAITHA | VEDAI CUISINE | INSTANT SAMAIYAL | Instant Thayir (Curd) Pachadi/Raitha

This is my all time favourite in my childhood days. I always ask my mother to prepare this recipe for my breakfast ( being meals every day), along with other side dishes.

THAYIR PACHADI

INGREDIENTS:-

Fresh Curd/Yogurt -  1 cup
Grated Coconut (fresh) - 4 tbsp

For Seasoning :-

Mustard seeds - 1/2 tsp
Urid Dal - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - 1 leaflet
Green chilly, chopped finely - 1 or  2
Oil - 1 tsp

METHOD:-

(1)  In a mixer jar, add the curd and whip it once. Remove it and replace it in a bowl.
(2)  Heat oil in pan, add mustard seeds. Allow it to splutter. Add urid dal, when it turns to golden                colour, add green chillies, curry leaves and asafoetida.
(3)  Add this seasoning / tampering to the curd.
(4)  Instant Thayir Pachadi / Raitha is ready.

Tastes better with Rice and Karakuzhambu, Chappati  etc.

Click the following for PACHADI varieties:-

NELLIKKAI SWEET & SPICY PACHADI 

COCONUT CURD RAITHA

MANGO PACHADI

BITTER-GOURD PACHADI

LADY"S FINGER RAITHA

This is one of the easiest recipe that can be done in minutes. We usually prepare raitha using onion, cucumber, carrot etc. But for a change I tried with lady's finger. It tasted well and will be an apt side dish for meals, chappathi, naan and for any variety rice.

INGREDIENTS:
Lady"s finger - 150 gms
Curd - 1 cup 
Chat masala powder -1/2 tsp
Salt - as desired


For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Green chilly - 2
Asafoetida - a pinch
Coriander leaves - little
Curry leaves - a leaflet
oil - 1 tsp

METHOD: 
1. Wash lady's finger thoroughly and chop into small pieces and keep aside.

2. In a bowl, add curd,chat masala powder, salt and mix well.

3. In a pan, heat oil, add the items given under seasoning one by one.

4. Add chopped lady's finger and cook well on low flame. Add a pinch of salt to fasten the cooking.
5.The lady's finger will shrink in size and get little darkened. Add curry leaves and chopped coriander leaves, mix well and switch of the flame.
6. After it cools completely, transfer to the bowl with curd and mix well.
7. Tasty Lady's finger Raitha is ready.

Note:

• A pinch of turmeric can be added while seasoning to enhance colour.
• The curd should be thick to give a better taste.

YAM ROAST

Yam/ Karunaikizhangu is a very good root vegetable compared to other root vegetables. It is not used regularly due to its itchy effect. There are methods to avoid it. Washing the chopped yam in water which was used to soak  rice/ boiling in water with little tamarind/ cooking in an iron tawa/pan can reduce the itchy effect.

INGREDIENTS:
Yam - 200g
Turmeric powder-  1/4 tsp
Sambhar powder-  1/4tsp
Rice flour - 2 tsp
Asafoetida - 1/4 tsp
Tamarind - a little
Salt
Oil - as needed

METHOD:
1. Clean the Yam after chopping the muddy parts and cut into small,  thin  rectangular/ square pieces.

2. Boil water, add turmeric, tamarind and yam pieces and cook till it is half done.
3. Drain the water completely, spread in a bowl, add Sambhar powder, salt and rice flour and mix thoroughly without breaking into pieces.
4. Heat a dosa tawa, sprinkle some oil, place 5 or 6  pieces at a time and cook on medium flame.

5. After one side  is cooked, flip to the other side using a ladle/spoon, sprinkle little oil.
6. Reduce the flame to low after both sides are cooked and allow sometime so that it becomes crispy.
7. Cook all the pieces the same way.
8. Crispy and tasty Yam roast is ready.

NOTE:

• I have used iron dosa tawa so that the itchy effect might be reduced.
• Shallow/Deep frying can also be done.

VAZHAKKAI PODIMAS

This is done by cooking  raw banana/vazhakkai in hot water or steaming it without cutting into pieces. With the help of pressure cooker, it can be prepared easily. It tastes awesome with rice and sambar and Mor kuzhumbu/Butter milk kuzhumbu.

INGREDIENTS:

Vazhakkai/ Raw banana - 2

Onion - 1

Garlic - 4

Green chilly - 2

Pepper powder - 1/2 tsp

Salt

For Seasoning

Mustard - 1/2 tsp

Urad dhal - 1/2 tsp

Bengal gram - 1/2 tsp 

Asafoetida - 1/2 tsp

Oil - 2 tsp

Curry leaves - a little

Coriander leaves - a little

METHOD:

1. In a pressure cooker, add vazhakkai cut into two with enough water and cook for 2 whistles on high flame.

2. After the pressure reduces, drain the water and peel of the skin after it cools down.

3. Using a grater, grate finely or can mash with hands.

4. In a tawa, add oil and add the seasoning one by one.

5. Add finely chopped onions, green chillies and garlic and cook well until nice aroma comes out. 

 

6. Add the grated vazhakkai, pepper powder along with required salt and mix well and cook for few minutes.

7. Garnish with chopped coriander leaves.

8. Tasty Vazhakkai Podimas is ready.

See for Mor Kuzhumbu in this blog

Note:

• Pepper powder is optional. I have added since vazhakkai may cause gas related problems.
• Adding a pinch of Turmeric while pressure cooking vazhakkai is optional.

STUFFED BRINJAL CURRY

This is a Signature dish of Andhrapradesh, done using purple brinjals with spices which makes the dish flavourful and delicious. It goes well with rice, roti, bread, curd rice etc. Tender brinjals suit much for this recipe. The sesame seeds and groundnut used in this recipe gives a nice aroma to the dish.

INGREDIENTS:
 Brinjal - 250 gms
Onion - 1
Tamarind water - 3 tsp
Sambar powder - 1 tsp
Jaggery - 1/2 tsp
Salt
Oil - 3 tsp

TO GRIND
Coriander seeds - 2 tsp
Bengal gram -  2 tsp
Sesame seeds - 1 tsp
Roasted ground nut - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 4
Coconut ( grated)- 2 tsp

FOR SEASONING 
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves 
Asafoetida - 1/2 tsp

METHOD:
1. In a pan, add some oil and roast the ingredients given to grind one by one. After it cools, grind to powder.
2. Wash and slit brinjal without cutting them into pieces as shown in picture.

3. Using a spoon, stuff the brinjal with the powdered masala and arrange carefully in a plate.
4. In a thick bottomed tawa, add oil and add the seasoning one by one.
5. Add finely chopped onions and stir for a while and place the stuffed brinjals.
6. Add the remaining powdered masala, tamarind water, jaggery and salt and gently stir and close with a lid and cook in low flame.
7. After 5 minutes, open the lid and turn the brinjal with a spatula/spoon carefully without breaking it.
8. Close the lid and cook for another 5 miutes.

9. The whole cooking process should be done on low flame to avoid burnt taste of the recipe.
10. Open the lid again and give a gentle stir, and close again.
11. After the colour of the brinjal turns golden and becomes shiny, switch off the flame.
12. Taste a little to see whether it is cooked properly.
13. Tasty and aromatic Stuffed Brinjal is ready.

LUNCH PLAN

 Note:

• Red chilly powder can be used instead of Sambar powder.
• The coconut quantity can be increased if didn"t prefer sesame seeds and ground nut.

 

CRUNCHY - CHEWY SENAI KIZHANGU

CRUNCHY - CHEWY SENAI KIZHANGU

Senai Kizhangu (Taro Root in English), contains a very significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.

Cryptoxanthin, which is found in this vegetable, is directly connected to a lowered chance of developing both lung and oral cancers.

INGREDIENTS:-

Senai Kizhangu - 250 gms

Garlic pods - 7 to 10                 

Sambhar Powder - 2 tsp

Rice Flour - 1 tsp

Water - as required

Salt- as required

Turmeric powder - 1/4 tsp

For Seasoning :-

Oil -  3 tsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Fennel Seeds - 1/2 tsp

Curry leaves - 2 leaflet

Asafoetida - 1/4 tsp

METHOD:-

Wash and clean the senai kizhangu and remove the roots  alone which sticks  the vegetable. No need to remove the outer skin. Cut into halves.

In a Pressure Cooker ( I used 3 ltr pressure cooker), add  senai kizhangu, turmeric powder, salt and  water to the level of the senai kizhangu.

Pressure cook for 1 whistle in high flame. Switch off the burner. Manually, release the pressure carefully using knife, spoon or fork.

Strain the water and now remove the outer skin. Slice it, not too thin.

Heat oil in a Kadai, add the mustard seeds. When it crackles, add the remaining ingredients, one by one, given under the section  seasoning.

Crush the Garlic pods and add to the above seasoning.

Add the Sambhar powder and Rice flour together to it and saute for a minute or less. Avoid burning the flours by over cooking.

 Add the sliced senai kizhangu to this mixture and toss well.

Cover with lid, cook in sim for 5 minutes. Check for Salt, toss well and cover with lid, cook in sim mode for 10 minutes. Toss in between.

This helps to form crunchy layer outside and chewy layer inside.

Crunchy - Chewy Senai Kizhangu is ready.....

MANGO GINGER CHUTNEY/ THOGAIYAL

Mango Ginger called Maa Inji in Tamil, has various health benefits. It is known for its exotic smell like raw mango and sharpness like ginger. It helps to prevent skin diseases, controls bad breath, good appetizer etc., It goes well with Hot rice & ghee, curd rice, idli, dosa, chappathi and poori. 

INGREDIENTS:
Mango ginger - 1/4 cup (chopped)
Urad dhal  - 2 tsp
Red chilly - 2
Tamarind - small gooseberry size
Coconut - 1/4 cup or 6 to 7 small pieces
Jaggery - 1/2 tsp
Lemon juice - 1 tsp
Oil - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - a leaflet

METHOD:
 1. In a tawa, heat a teaspoon of oil, add urad dhal and red chillies, roast until urad dhal turns golden brown.
2. Peel the skin of Mango ginger, wash well and chop into round pieces and saute for a while along with urad dhal and red chillies.
3. Add coconut pieces and tamarind, stir well for a minute and switch off the flame.
4. In a mixer, add the above along with jaggery and needed salt and grind to a little coarse consistency.

5. Taste for salt and spice. Add if necessary.
6. Transfer the contents of the mixer to a bowl, add lemon juice and mix well.
7. Heat oil in tawa, add mustard and cumin after it splutters, add asafoetida and curry leaves, mix well and pour over the chutney.
8. Tasty Mango ginger chutney/thogaiyal is ready.

Note:

• For serving with tiffin items, add little water and bring to chutney consistency.
• If more spicy taste is preferred, increase the quantity of red chilly.

 

BRINJAL MASIYAL/ CHUTNEY

A tasty side dish, along with hot rice and ghee. It can be used as side dish for idly, dosa and other tiffin varieties too.

INGREDIENTS:
Brinjal - 6 (medium size)
Turmeric powder - 1/4 tsp
Green chilly - 2
Shallots/small onion - 5
Urad dhal - 2 tsp
Tamarind - small gooseberry size
Jaggery - 1/2 tsp
Salt
Gingelly Oil - 1 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida - a pinch

METHOD: 
1. Wash brinjal, clean well (worms might be present), chop into pieces and keep aside.
2.. In a pressure cooker/pan, add chopped brinjal, turmeric along with little water and pressure cook on high flame up to 2 whistles.
3. In a tawa, add little oil, roast urad dhal and green chillies until urad dhal turns golden brown. Allow to cool.
4. In a mixer, add roasted urad dhal, green chillies, tamarind, jaggery and cooked brinjal along with required salt, grind to coarse paste and transfer to a container.
5. Taste for salt and add if needed.
6. In the same tawa, heat the remaining oil, add mustard, cumin and after mustard splutters add urad dhal, curry leaves, add finely chopped small onions, roast until nice aroma comes out, finally add asafoetida and pour over the brinjal masiyal.
7. Tasty and delicious Brinjal masiyal/chutney is ready.

Also, see for Pumpkin/Parangikai Masiyal in this blog
 

BRINJAL KARA KUZHUMBU/ KATHIRIKKAI KARA KUZHUMBU

INGREDIENTS:
Brinjal - 100g
Shallots - 10
Garlic cloves - 10
Tomato - 1 (small)
Tamarind - gooseberry size
Sambar powder - 1&1/2 tsp
Turmeric powder - 1/4 tsp
Jaggery - 1/2 tsp
Coconut milk - 1/4 cup(using 1/2 cup grated coconut)
Salt

To grind
Coriander seeds - 2 tsp
Bengal gram - 2 tsp
Toor dhal - 2 tsp
Red chilly - 1
Poppy seeds - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek - 1/4 tsp
Curry leaves - 1 leaflet 
Gingelly oil - 3 tsp
Asafoetida - 1/2 tsp

METHOD:
1. Dry roast all the ingredients given to grind, allow to cool and make a paste.
2. In a tawa, heat oil, add mustard and cumin. After it splutters add fenugreek, curry leaves and asafoetida.
3. Add shallots/small onions, garlic and saute well till the onions turns transparent.
4. Add chopped brinjal and tomato and stir well till the brinjal is half cooked and the tomato turns juicy. Add a pinch of salt to fasten cooking.
5. In a bowl, extract 1/2 cup tamarind juice , mix sambar powder, tumeric, salt and add to the veggies and allow to boil and cook on medium flame till the raw smell goes off. 
6. Add the paste and cook for a few minutes. Add water if the gravy is thick.
7. Add coconut milk, jaggery, mix well and switch off the flame. Taste for salt. Do not over boil after adding coconut milk.
8. Tasty Brinjal kara kuzhumbu is ready to be served with Hot rice.

Note:

• Instead of coconut milk, 1/4 cup grated coconut can be added along with the ingredients given to grind. 
• If coconut is to be avoided, lessen the sambar powder accordingly. 

 

VAZHAITHANDU KOOTU/ PLANTAIN STEM KOOTU

Rich in  fiber, helps  in  maintaining the digestive system , helps to avoid kidney stones, avoids constipation, lowers Cholesterol and Blood sugar, here is a Healthy Indian recipe 

INGREDIENTS:

Plantain stem - 1 cup (Chopped)
Moong dhal - 1/4 cup
Turmeric - a pinch
Curd - 2 tsp
Salt

For grinding
Coconut - 3 tsp
Broken channa dhal - 2 tsp
Green chilly - 1
Cumin - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Oil - 2 tsp 

METHOD:
1. Remove the outer covering of the plantain stem. Cut into round slices, remove the fiber with fingers then and there. 
2. Chop into small cubes and soak in water. If you feel to remove the left over fiber, use a fork and stir the cubes soaked in water for 2 to 3 minutes. The left over thread like fiber will stick to the fork.
3. In a pressure cooker, add moong dhal, plantain stem, turmeric powder, salt, add little water and pressure cook up to 4 whistles on high flame.
4. In a mixer, add the ingredients given for grinding and make a fine paste.
5.Heat oil in a pan, add mustard, cumin, after mustard splutters add urad dhal and fry till golden brown. Add curry leaves.
6.Transfer the contents of the pressure cooker to the pan, add the paste and cook for 2 minutes. Add chopped coriander leaves, mix well and switch off the flame.
7. Add curd and mix well. 
8. Tasty & Healthy Plantain stem kootu is ready.

Note:

• Using Coconut is optional. 
• Instead of green chilly, a teaspoon of sambar powder can be used or 2 red chillies can be used along with seasoning instead of grinding.   

 

BRINJAL ROAST/ BRINJAL FRY

Children may not like to eat Brinjal in the form of Curry, Kootu etc. But, this recipe might make a difference. Have a try...

INGREDIENTS:

Brinjal (any variety) - 250g
Sambar powder - 1 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Asafoetida - 1/2 tsp
Besan flour/ Gram flour - 1/2 cup
Rice flour - 1/4 cup
Lemon - 1/2 slice
Salt 
Oil - to deep fry

METHOD:
1. Chop Brinjal into thin slices as shown in the picture. I have used both green and violet variety.
2. Add Sambar powder, pepper powder, cumin powder, garam masala, Asafoetida, salt, lemon juice and mix well and keep aside for 10 minutes. Let the masalas get coated well and be absorbed in brinjal slices.

3. After 10 minutes, the mix will become soft and water content will be released. 
4. Add besan flour and rice flour and mix well and keep aside for another 10 minutes.
5. If the brinjal is not fully coated, add little more besan flour and mix well.
6. If the mixture is dry, then sprinkle some water. If more water is added, the brinjal roast will not last crisp. So add water, only if needed.
7. Heat Oil in a tawa for deep frying, add one or  two teaspoons of hot oil to the mixture and mix well with a spoon before deep frying.
8. Lower the flame to medium, take a little of the brinjal mixture, and drop pieces of brinjal carefully in oil, do not overcrowd, spread according to the size of the tawa and oil in it.
9.Cook well on low flame in batches, do not disturb until it is partially cooked since the flour coating might get separated from the veggie.
10. Using a frying ladle, stir on regular intervals so that all sides are cooked to golden brown.
11. Spread the brinjal fries on a tissue paper, so that excess oil is absorbed.
12. Tasty and crispy Brinjal roast/ fry is ready.

Note:

• If the oil is not hot, the veggies will absorb oil and the entire recipe will become oily.
• If the oil is too hot, the outer layer will be cooked well fastly , but the inner portion might be left uncooked.
• So, once the oil is hot, lower the flame and cook in batches to get good results.

 

 

RIDGE GOURD CURRY

PEERKANGAI in tamil, it is rich in dietary fibre and contains essential vitamins, minerals and antioxidants

INGREDIENTS:

Ridge gourd - 2
Onion - 1
Tomato - 1/2
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Broken dhal/ Udaithakadalai - 2 tsp
Salt

 For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. Powder the broken dhal/udaitha kadalai in a mixer and keep aside.
2. Wash ridge gourd thoroughly in water, scrap all sides well with hands and rinse well.
3. Peel the ridge gourd and do not discard the peel, since we are going to use the peel to make Ridge gourd chutney. 
4. In a pan, heat oil, add mustard and cumin, after it splutters add urad dhal, asafotetida and curry leaves. Add chopped onions, stir well.
5. Add finely chopped tomatoes and chopped ridge gourd. Mix well and cover the pan.
6. Cook for 2 to 3 minutes, add turmeric powder, sambar powder and garam masala along with required salt. Mix well. No need to sprinkle water since the ridge gourd is rich in water content and also the salt we have added will help to fasten the cooking.
7. Close the lid of the pan, cook in low flame until the raw smell and the moisture content goes off.
8. Add the broken dhal powder and chopped coriander leaves and mix well and switch of the flame.
9. Tasty Ridge gourd/Peerkangai Curry is ready.
10. It tastes well with hot rice and ghee, Sambar rice, and Curd rice.

Note:

• It can be used as side dish for tiffin items like idli, dosa, chapatthi etc. by converting it to gravy.
• Grind a teaspoon of coconut along with poppy seeds/kasakasa with 4 or 5 cashews and a chilly to a paste consistency.
• Add the paste, and cook well for 5 minutes. Ridge gourd gravy will be ready. Add salt accordingly

LADY'S FINGER & BRINJAL CURRY

INGREDIENTS:
Lady's finger - 100g
Brinjal - 100g
Onion - 1
Tomato - 1
Red chilly - 1
Green chilly - 1
Pepper Powder/ Crushed pepper - 1/2 tsp
Garam Masala - 1/4 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Sesame seed - 1/2 tsp
Oil - 2 tsp
Salt
Asafoetida - 1/4 tsp

METHOD:
1. In a tawa, add oil, cumin, mustard, after it splutters add urad dhal and curry leaves.
2. Add finely chopped onions, red chilly, chopped green chilly and saute well.
3. Add chopped lady's finger and cook for few minutes.
4. Add chopped brinjal , tomato and cook for another few minutes.
5. Add pepper powder, garam masala and required salt and sprinkle some water and close the lid of the tawa and cook on low flame.
6. After the veggies get cooked well add asafoetida, sesame seeds, mix well and taste for salt.
7. Tasty Lady's finger and Brinjal curry is ready.
8. Serve with hot rice and ghee or curd rice.

Note:

• Sambar powder can be added instead of chillies and pepper powder.
• The cooking time of brinjal is less so add after the lady's finger is half cooked.
• Onion is optional.

AVIYAL RECIPE

INGREDIENTS:

Carrot - 2
Beans - 6
Peas - 1/4 cup
Drumstick - 1
Broad beans/ avraikai - 3
Plantain - 1/2
White Pumpkin - 1/2 cup
Curd - 2 tsp
Salt

To grind
Coconut - 1 cup
Green chilly - 2
Rice flour - 2 tsp
Cumin - 1 tsp

For Seasoning
Coconut oil - 1 tsp
Curry leaves - 1 leaflet

METHOD:
1. Cut all vegetables to medium sized cubes and soak peas for 4 hours.
2. Pressure cook all vegetables to 2 whistles on high flame with salt except white pumpkin and plantain.
3. In a tawa, add little water and cook pumpkin and plantain separately and keep aside.

4. Grind coconut, green chilly, rice flour and cumin to a fine paste.
5. After the pressure reduces, open the cooker add cooked pumpkin and plantain, mix well.
6. Add the paste and cook for 2 to 3 minutes and switch of the flame.
7. Heat coconut oil in a pan and roast the curry leaves and add to the avaiyal.
8. Add curd and mix well.
9. Tasty Avaiyal is ready.
10. It goes well with adai, rice, chapatthi and dosa.

Note:

• If to be done in Kerala style, avoid rice flour while grinding the paste and also cook the vegetables with little water so that the avaiyal will be thick.

LADY'S FINGER CURRY

INREDIENTS:

Lady's finger - 200g

Onion - 1

Tomato - 1

Crushed ginger garlic - 1 tsp

Sambar powder - 1 tsp

Garam masala - 1/2 tsp

Mustard - 1/2 tsp

Cumin - 1/2 tsp

Urad dhal - 1/2 tsp

Fennel/ Sombu - 1/2 tsp

Curry leaves - 1 leaflet

Oil - 3 tsp

Rice flour/Split gram flour - 2 tsp

Sesame seed - 1 tsp

Asafoetida - 1/2 tsp

Salt

METHOD:

1. Heat oil in a pan and add mustard, cumin and fennel and allow to splutter.

2. Add curry leaves, asafoetida, chopped onions one by one and saute well.

3. After the onions turn transparent, add crushed ginger and garlic and cook well until the raw smell goes off.

4. Add chopped lady's finger and saute well. Cook on medium flame till the mushiness of the lady's finger reduces. 

5. Add finely chopped tomatoes, sambar powder, garam masala and salt. Mix well and sprinkle some water and close the lid.

6. Saute well in regular intervals until the lady's finger cooks well along with other ingredients.

7. Add rice flour/split gram (Udaitha kadalai) flour and mix well. 

8. Garnish with sesame seeds.

9. Tasty lady's finger curry is ready.

10. It goes well the rice varieties, especially curd rice.