Curd Rice/Thayir Saadam

Ingredients
Cooked white rice - 2cups at room temperature
Curd- 1cup
Grated coconut-1/4 cup
Red chillies- 3
Green chillies- 5 chopped
Coriander leaves- chopped- 3-4 tbsp
Urad dal-1 tsp
Cooking oil
Mustard seeds
Curry leaves
Salt 
Directions
1. Mix the curd with rice in a large bowl. Adjust salt
2. Heat oil in a pan ,add urad dal and fry ,then saute the chopped green chillies and coriander leaves.Now add the grated coconut with a pinch of salt and fry for a minute on medium flame
3. Mix this fried coconut with the rice and keep aside for 15 minutes
4. Heat oil in a pan ,splutter mustard seeds,add curry leaves and red chillies.Pour this over the rice mix and serve.

Recipe Courtesy : Cooking with your heart and soul

Ulli Theeyal/Shallots in Roasted coconut gravy

Ingredients
Shallots/Small Onions - 250 gm
Dry roasted/fried coconut - 3/4 cup
Tamarind juice- 1/4 cup
Coconut oil 
Mustard
Curry leaves 
Salt
For Fried/Dry Roasted-coconut (Thenga varuthu edukkan)
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
Directions
1. Soak tamarind in 1/4 cup warm water for 10 minutes and squeeze out the juice.Or dilute 1/2 tsp tamarind concentrate in 1/4 cup warm water.
2. Peel all onions,clean and allow to dry.Cut them into thin slices.
Fry them in medium heat without using oil until it makes rattling sound.(after cooling you can keep this in air tight box in refrigerator for later use !!)Dont over fry it, because it will make the theeyal bitter
3. Grind the dry roasted coconut in a mixer to a fine paste .(tip: first grind it to very fine powder,-you will see the coconut producing oil and becoming wet and will stick to bowl's sides.now add 2-3 tbsp water and grind again-fine paste is ready)
4. Pour the tamarind juice to the fried shallots,add salt and boil.
5.Now add the ground coconut paste.Then wash out the bowl with 1/4 cup water and add this to the shallots.Cook/boil it for 2-3 minutes
6. Heat oil in another pan,splutter mustard seeds, throw in red chillies ,and curry leaves. Add this tempering to the theeyal.Serve hot with rice, chappati, dosa etc..
Easy version
To make it more easier you can avoid the shallots frying step.Instead of frying you can 
1.Cut the shallots into 2-3 big pieces. 
2. Heat oil in a pot ,Splutter mustard seeds.Add red chillies and curry leaves.Then add the chopped shallots and saute until it is soft and almost fried -or you can fry it at this stage ;-)
3.Now add the tamarind juice, coconut paste and salt.Boil and cook.
Note :This theeyal is more of sweeter in taste, if you want a spicy one, adjust the red chilli powder while frying the coconut.or you can add green chillies while making it.

Sweet & Spicy Mango Curry

Ingredients
Ripe Mango- 1/2 cup peeled and diced
Brown Sesame seeds- 2 tbsp
Dried Red chillies- 6
Tamarind juice concentrate - 3/4 tsp (i/4 cup if diluted)
Jaggery grated- 2 tbsp
Asafoetida/hing- 1/4 tsp or a pinch
Red Chilli powder -1/4 tsp
Mustard seeds
Curry leaves
Cooking oil

Directions
1. Cook the diced mango in 1 cup of water
2. Heat a pan and add the sesame seeds with red chillies and roast it until it turns golden brown.Allow it to cool
3. When it is cooled , grind it into a smooth paste in a blender with enough water.
4. Add the tamarind juice to it ,and blend again.
5. Now add this paste to the cooked/softened mango pieces and adjust salt.
6. Add grated jaggery to this,and mix well.Switch off the stove
7. Heat oil in a pan, splutter mustard seeds ,throw in a few curry leaves and Asafoetida/hing. Pour this over curry.
Serve hot with rice !!!
Recipe courtesy : Yahoo Lifestyle

Shrimp Coconut Roast/Prawns Coconut Roast

Ingredients
Shrimp/Prawns- 1 cup Cleaned 
Dry roasted/fried coconut - 1/2 cup 
Onion - 1 medium chopped
Ginger- 1/2 tsp chopped
Garlic - 1 tsp chopped
Green chillies- 2 split
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Pepper corns- 1/2 tsp
Fennel seeds - 1/2 tsp
Kudampuli/Garcinia -1 piece,cleaned and soaked in water
Coconut oil(optional-you can use refined oil, but coconut oil gives a naadan taste)
Curry leaves 
Mustard
Salt

For Fried/Dry Roasted-coconut (Thenga varuthu edukkan)

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

Directions
1. Dry roast the coconut as directed .Use half cup of it for our recipe .Add pepper corns and fennel seeds to it and roast for few minutes.Allow it to cool.
2. Cook the shrimp/prawns along with enough water ,salt,turmeric powder,chilly powder and Kudampuli
3. Meanwhile grind the roasted coconut to a coarse paste using very little water (1-2 tbsp)
4. Add this coarse mixture to the cooked shrimp/prawns and mix well.
5. Heat oil in another pan ,splutter mustard seeds,add curry leaves,ginger,garlic and onion.Saute well till they become soft and about to turn into brown color.
6. Add this to the shrimp-coconut mix and stir until dry.
Serve hot with rice or chappati !!!

Vazhakka Curry/Green Plantain Curry

Ingredients

Raw Plantain/Vazhakka - 1 peeled and sliced

Grated coconut - 1/2 cup

Turmeric Powder- 1/4 tsp

Chilly powder- 3/4 tsp

Coriander powder -1/2 tsp

Tamarind juice concentrate - 3/4 tsp (1/4 cup if diluted )

Green chillies- 1-2 split 

Curry leaves

Coconut Oil

Salt

Mustard 

Directions

1. Cook the plantains with enough water ,salt, turmeric powder and green chillies

2. Grind all the powders and coconut together to a smooth paste

3. When the plantain is cooked add the tamarind juice and boil.

4. Now add the coconut paste and salt and boil.

5. Heat oil in another pan,splutter mustard seeds and curry leaves and pour it into the curry OR you can pour coconut oil and curry leaves and switch off the stove 

Serve hot with rice.:)

Courtesy :Jishaskitchen