October 16, 2011

Konchu/Chemmeen/Prawns/Shrimp Theeyal

Prawns - 1 cup ,cleaned and washed
Onion - 1 ,thinly sliced
Green chilly- 2 ,split lengthwise

Cashew nuts -5-6
Kudampuli-1 ,Clean and keep in 1/4 cup water for 15 min

Curry leaves -4-5 leaves
Red chillies -2
Mustard -1/2 tsp
Oil -1tbsp
Fried/Dry Roasted-coconut (Thenga varuthu arakkan )
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool .You can keep this in air -tight box in refrigerator for more than one month .

Grind the fried coconut to a fine paste when it is cool .
Grind in a mixer bowl without adding water .When the fried coconut is ground to fine powder add 1/2 cup water and grind again .It will turn into a smooth semi fluid state

1.Heat oil in a deep pan and splutter mustard seeds and add red chillies and curryleaves
2.Add sliced onion , green chillies and cashew nuts and saute until onion become soft
3.Now add the cleaned prawns and saute for a 1 minute
4.Add the Kudampuli along with the water
5.Add salt and stir well
6.When it starts to boil add the ground coconut and mix well
7.Cover with the lid and cook for 5 minutes
Switch off the stove and serve hot .If you are serving it later ,take the Kudampuli out and keep.

Note : You can add tomato and drumstick if you want .Even without those, theeyal tastes yummy !!!

October 13, 2011

Moru Curry/Moru kaachiyathu

Curd/Dahi - 1 Cup
Shallot -2/3 Chopped round
Garlic -2 cloves, and chopped lengthwise
Ginger -One small piece, crush it or make very small pieces
Green chilly -2, cut lengthwise/breadth wise
Red chilly -2
Curry leaves -4-5 leaves
Turmeric powder - 1/4 of tsp
Fenugreek Powder -1/4 of tsp
Cooking Oil
1. Beat the curd with salt and 1-2 tbsp water in a mixie/blender for a few seconds .Keep it aside
2. Heat oil in a pan/cheena chatti
3. Splutter mustard seeds, add red chillies, curry leaves and stir
4. Add chopped garlic, ginger, green chillies and saute for 1/2 minute till its color changes
5. Reduce heat
6. Add the powders and fry for few seconds
7. Add the beaten curd and mix well with other ingredients,stir continuously
8. Switch off and remove from heat before boiling , when the steam starts to come
In between stirring, keep the spoon to the light and see whether steam comes from the spoon.When it comes, remove pan from heat. Do not overheat .