Sambar

Ingredients
Toor Dal- 3/4 cup
Potato - 1 cup ,peeled and cubed
Carrot - 1/2 cup peeled and cubed
Drumstick - 2-3 pieces,2 inch size
Onion- 1 medium sized,cubed
Tomato - 1 medium, cubed
Beans - 2-3,chopped into 1 inch size pieces
Okra - 2 ,chopped into 1 inch size pieces 
Brinjal - 1 medium size,chopped into 1 inch pieces(optional)
Green chillies- 2 split
Red chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Sambar powder- 1 tsp (I used Eastern Sambar Powder)
Asafoetida - 1/2 tsp
Red chillies - 2-3
Tamarind - gooseberry sized piece soaked in warm water for 15 minutes and juice extracted
Shallots -2-3
Mustard
Curry leaves
Salt

Directions
1. Wash and cook toor dal in pressure cooker for 2-3 whistles
2. Now add the cubed vegetables except okra and tomato to it and again cook for 1 whistle
3. Add the tamarind juice,asafoetida, turmeric, chilly, and sambar powder to it and boil until the sambar attains required consistency.Adjust salt.
4. Heat oil in a pan and fry the okra and then add tomato and saute it.Add this to the gravy.
5. Heat oil in another pan and splutter mustard seeds,add red chillies,curry leaves and chopped shallots and fry until shallots turn brown in color.
5. Pour this over the cooked sambar and mix gently.

Inji Curry/Puli inji

Ingredients

Ginger - 1/2 cup,finely chopped 

Green Chillies - 2 tbsp, finely chopped

Tamarind juice - 1/2 cup (goose berry sized tamarind,soaked in warm water for 15 minutes and juice extracted )

Jaggery - 1/4 cup grated

Asafoetida - 1/4 tsp

Turmeric powder- 1/8 tsp

Chilly powder- 1/4 tsp

Mustard 

Curry leaves

Red chillies 

Coconut oil

Fenugreek powder-1/4 tsp(Fenugreek fried and powdered)

Directions

1. Heat oil in a pan ,splutter mustard seeds, add red chillies and curry leaves.

2. Add chopped ginger and chilly and fry it until ginger turns brown in color

3. Add the tamarind juice and when it boils stir in turmeric powder,chilly powder, Asafoetida, and jaggery.

4. Boil and allow it to thicken and switch off the stove.

5. Fry and grind Fenugreek to fine powder and when the inji curry is cooled ,add this powder to the curry and mix well.

Vendakka Kichadi / Okra Fry in Coconut-Yogurt Gravy

Ingredients

Vendakka/Bhindi/Okra - 6-8 nos

Green chillies -3

Grated coconut-1/2 cup

Yogurt - 1/2 cup (beat it without adding water)

Mustard - 1 tsp

Red chillies

Curry leaves 

Salt

Cooking oil

Directions

1. Clean and remove the ends of okra and chop it in round shape with 1 cm thickness. Chop the green chillies in round.

2. Heat oil in a non stick pan and add the chopped green chillies and okra into it. Fry until okra turns brown in color, take care not to burn it.

3. Meanwhile grind the grated coconut with a tbsp of yogurt and  a little water into a fine paste. When it is ground to a fine paste ,add 1/2 tsp of  mustard to it and just blend it once to crush the mustard.

4. When the okra is fried well,remove excess oil from the pan.Add the ground coconut to the fried  okra ,mix well and heat. When the edges of the gravy starts bubbling , remove it from the stove top.

5. Pour this to the serving dish and allow to cool.When cooled add the yogurt  and mix well.

6. Heat oil in another pan and splutter mustard seeds, add red chillies and curry leaves. Pour this tempering to the gravy.

Serve with rice ..

Pavakka Theeyal/ Bitter gourd in Roasted Coconut Gravy

Ingredients

Bitter gourd/Pavakka/Kaipakka - 1/2 cup 

Onion - 1/2 of a medium one

Green chillies- 1-2 slit

Tamarind Juice- 1/2 the size of a gooseberry

Dry roasted/Fried coconut -1/2 cup

Red chillies- 2

Curry leaves 

Salt

Mustard

Cooking oil

For 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.



Direction
1. Cut the ends of Bitter gourd/Pavakka/Kaipakka.Cut it in the middle into two halves and again cut it into two length wise.You should have 4 long strips. Remove the seeds and spongy material in the gourd.
2. Put the cut bitter gourd in water for 30 min -1 hr .It helps in reducing the bitterness,then cut it into thin slices
3. Heat oil in a vessel and splutter mustard seeds,Add red chillies, curry leaves,and green chillies.Saute for a minute.
4.Then add the chopped onion and bitter gourd and saute for 5 minutes or until it becomes soft.
5. Add the tamarind juice and cook for 1 minute.
6.Meanwhile 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,
7.Add the ground paste.Cook for 2-3 minutes.Adjust salt.
Serve hot with rice !!

Cheera Thoran / Amaranth Stir fry/Kerala Red Spinach Stir Fry

 Ingredients
Cheera/Red Spinach - 500 gm
Grated coconut- 1/2 cup
Red chilly powder-1/2 tsp
Turmeric powder- 1/4 tsp
Urad dal- 1/2 tsp
Red chillies- 2
Salt
Mustard
Coconut oil
Curry leaves

Directions
1. Separate cheera leaves from the stem,wash and clean.You can use tender stems too.
2. Drain the leaves and tender stems in a paper towel or colander.Dry completely before chopping.
3. Chop the spinach finely
4. Crush and mix the grated coconut,red chilly powder, and turmeric powder together.Keep aside
5. Heat oil in a pan ,and splutter mustard seeds, add red chillies, curry leaves and urad dal and fry it until it is brown in color
6. Add the chopped red spinach /cheera leaves and saute .Volume will get reduced to less than half and then add salt.No need to add water.Cheera will cook in in its own water
7. Add the grated coconut mix and cook covered for few minutes.Then open the lid and mix well.
8. Stir the thoran continuously and switch off the stove when the water is completely evaporated.
Serve hot with rice !!!

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

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

Royal Chicken

Ingredients
Chicken - boned or boneless -500 gm (1 lb)
Chilly powder- 1 tsp
Cumin powder- 1 tsp
Pepper powder- 1 tsp
Garlic- 1 tsp ,crushed
Ginger- 1 tsp crushed
Garam Masala - 1 tsp
Butter- 2 tbsp ,preferably unsalted ,at room temperature
Yogurt - 2 tbsp
Tomato ketchup - 1tbsp
Oil - 1/2 cup or for frying the chicken 
Red color - a pinch
Coriander leaves - one handful chopped
Salt - as required

Method 
1. Cut the chicken into small pieces or size of your choice. Clean it by adding 1 tbsp of vinegar, salt and all purpose flour.Drain the water several times and pat dry.Keep aside 
2. Grind ginger,garlic, chilly powder, cumin powder, pepper powder and salt together to a fine paste using enough water.
3. Marinate the chicken pieces with this and keep in refrigerator for 2 hrs.
4. After 2 hrs , take the marinated chicken from refrigerator and mix well with 1 tbsp of butter, and yogurt.Cook it in a thick bottomed vessel ,without adding water ,in medium heat.
5. After almost 15 minutes,when the chicken is almost done,add garam masala, mix well and stir continuously until all the water is evaporated from chicken and it is fully dried.
6. Heat oil in another pan , and deep/shallow fry the chicken pieces.
7. Take another pan,mix 1 tbsp butter,chopped coriander leaves, ketchup and red color. Transfer this to a stove top on low heat.When  the butter is melted mix all ingredients well and add the fried chicken pieces.Mix well  and serve hot !!!
This can be served with chapati,parotta and as an appetizer ..
Recipe courtesy :Jeleena & Jereena of  jellyjerry.com

Pavakka /Kaipakka Mezhukkupuratti /Crispy Bitter gourd Stir fry

Ingredients 

Bitter gourd/Pavakka/Kaipakka - 1 or 2 

Onion - half of a medium one

Coconut chips- 2-3 tbsp

Green chillies- 2 split

Chilli powder- 1 tsp

Salt

Cooking Oil

Method

1. Cut the ends of Bitter gourd/Pavakka/Kaipakka.Cut it in the middle into two halves and again cut it into two length wise.You should have 4 long strips. Remove the seeds and spongy material in the gourd.

2. Put the cut vegetable in water for 1 hr .It helps in reducing the bitterness.

3. Then cut it into thin slices. Mix it with sliced onion,salt,red chilli powder and split green chillies.

4. Heat oil in a pan.Add the coconut chips and saute for a few seconds.Add the above mix and saute well in medium heat until its almost cooked.

5. Reduce the heat to low/simmer and saute it in low flame for 5-6 minutes until its crispy. Take care not to burn the onion slices. Crispy bitter gourd will have less bitterness.

Serve hot !!

Vellarikka Manga/Cucumber&Mango in Coconut Gravy

Ingredients

Vellarikka/Cucumber- 1/2 cup cubed

Raw mango - 4-5 one inch pieces(depending on sourness)

Grated coconut - 1 handful

Green chillies - 2-3 cut lengthwise

Turmeric powder- 1/4 tsp

Chilly powder- 1/4 tsp

Shallots- 2

Cumin - 1/4 tsp

Red chillies- 2

Mustard 

Salt

Oil

Method 

1. Cook cucumber and mango pieces with green chillies, turmeric powder and chilly powder with enough water until the mango and cucumber are cooked and soft.

2. Meanwhile grind coconut and cumin to a fine paste.

3. When the vegetables are cooked well, add salt and coconut paste to it and heat for a minute while stirring and remove from heat. Take care not to boil it.

4. Heat oil in another pan , splutter mustard seeds, add chopped shallots,red chillies and curry leaves.Saute and add to the gravy .

Serve hot with rice!!

Snow Peas Mezhukkupuratti/Stir fry

Ingredients 

Snow peas - 10 0z

Shallots/Onion- 1/4 cup chopped

Garlic- 1 clove crushed

Red chillies- 3-4 crushed into chilli flakes

Curry leaves 

Salt 

Oil

Method

1. Trim the ends and cut the snap peas into medium sized pieces. Cook it in a pot with enough water and salt till it is tender.Let the water dry or drain it .

2. Heat oil in a pan and add chopped shallots, crushed garlic and saute it for few minutes. 

3. Add the cooked snap peas to this and saute. Sprinkle chilli flakes and saute for 3-5 minutes.

Serve hot with rice !!!

Savala Thoran / Onion Stir Fry

Ingredients
Big onion- 2 medium;red/white/yellow
Grated coconut- 1/4 cup
Green chillies - 2-3 chopped
Ginger - 1 small piece
Turmeric powder- a pinch (optional)
Salt
Mustard seeds 
Oil
Method
1. Chop the onion 
2. Mix together chopped onion, grated coconut, green chillies,ginger, salt and turmeric powder.
3. Heat oil in a pan and splutter mustard seeds.
4. Add curry leaves and onion mixture to this and stir well.
5. Sprinkle water in between and cook on a medium heat.Always keep an eye on it, and stir frequently. Serve hot with rice!!

Anchovy/Netholi/Chooda/Kozhuval Fry

Ingredients

Anchovy /Netholi/Chooda/Kozhuval - 250 gm, cleaned

Chilli powder- 1tbsp

Turmeric powder- 1/2 tsp

Pepper powder- 1/2 tsp

Oil - 1/4 cup

Salt to taste

Curry leaves 

Method

1. Mix the powders and salt together and make it into a paste using enough water

2. Clean and pat dry the fish .Add this to the above spice mix.Keep it for 30-45 minutes. 

3. Heat oil in a pan/cheena chatti .Add the fish and fry until it turns  reddish brown .

4. Flip it occasionally using slotted spoon .Make sure both sides are fried well.It may take 5-8 minutes.Finally add curry leaves and remove everything from oil .Drain on a paper towel 

Serve immediately with rice!!!

Pulincurry /Ashgourd in Coconut -Tamarind gravy

Ingredients

Ash gourd/Winter melon/Kumbalanga - 3/4 cup skin removed,cut and cubed 

Grated coconut- 1/2 cup

Tamarind Juice- 2 tbsp (half of a gooseberry sized ball,soaked in warm water and juice extracted)

Cumin- 1/2 tsp

Shallots- 3-4

Green chillies- 2 split

Red chillies-2

Curry leaves

Mustard

Oil 

Salt

Method

1. Cook ash gourd in enough water ,with turmeric powder and green chillies.

2. Mean while grind grated coconut ,one or two shallots, cumin together to a fine paste.

3. When ash gourd is done add tamarind juice to this and boil for a few minutes.

4. Add ground  coconut to this and heat for 2-3 minutes.Remove from heat

5. Heat oil in another pan , splutter mustard seeds, add red chillies, curry leaves and  chopped shallots.Saute until the shallots are brown .Pour this into the curry.

Serve hot with rice !!

Mushroom Stir Fry / Koon Thoran

Ingredients
Button Mushroom - 200 gm
Shallots-10-12 chopped in circle shape
Grated coconut-1/4 cup
Turmeric powder-1/4 tsp
Coriander powder- 1/2 tsp
Pepper Powder- 1/4 tsp
Green chillies- 2 chopped
Red chillies- 2 
Curry leaves
Mustard
Oil

Method
1. Clean and remove stalk from the button mushrooms.Cut them into medium sized pieces.
2. Mix the grated coconut with pepper,turmeric, and coriander powders together.Do not grind or crush.
3. Heat Oil in a pan , splutter mustard seeds, add red chillies, green chillies, curry leaves .Then add chopped shallots and saute for a minute.
4. Add the chopped mushroom and salt.Mix well.Saute for 2-3 minutes until it is almost done. No need to add water, since the mushrooms will produce water .
5. Add the grated coconut-spice powder mix and stir well for 2-3 minute. Remove from heat and serve hot with rice !!

Bhindi Fry / Okra fry / Vendakka fry

Ingredients 

Bhindi /Okra/ Vendakka - 200 gm

Corn flour-1 tsp

Besan/Chick pea flour/Kadalamaavu - 1tbsp

Turmeric powder- 1/4 tsp

Chilli powder- 1 tsp

Coriander powder - 1/2 tsp

Asafoetida/Kaayam/Hing - a pinch 

Oil - 2-3 tbsp

Salt 

Method 
1. Wash and clean Bhindi .Pat dry .Cut lengthwise and then again into two halves.
2. Mix together all other ingredients except oil.Make it into a semi thick paste using enough water.
3. Add the cut bhindi into it and coat the bhindi pieces with the paste.Keep for 15-30 minutes.
4. Heat oil in a pan.Add the above mix and fry it in a medium heat. Drain it in a paper towel.Serve hot with roti or rice !!

Kurukku Kalan / Katti Kalan

Version 1: 

Ingredients

Yogurt- 1 Cup well beaten ,without adding water 

Raw plantain- 1/2 peeled and cut into medium sized pieces

Grated coconut- 1/2 cup

Turmeric powder- 1/4 tsp

Pepper powder- 1/4 tsp

Ghee- 1/2 tsp

Cumin seeds- 1/4 tsp

Green chillies- 2-3

Fenugreek powder- a pinch

Curry leaves

Mustard seeds

Oil

Salt

Red chillies

Method

1. Cook the plantain pieces in a thick bottomed vessel with enough water, turmeric powder and pepper powder.

2. Meanwhile ,grind the coconut with green chillies,and cumin to a fine paste using a little water.

3. When it is done,and water is dried ,add ghee and mix well .Mash the pieces a little bit using a spoon

4. Reduce heat and add the yogurt and stir continuously.Throw in some curry leaves

5. When the liquid from Yogurt evaporates completely,add the coconut paste and mix well.Cook for few more minutes. Adjust salt .Add a pinch of Fenugreek powder.(Or you can use whole fenugreek while tempering)

6.Heat oil in another pan ,splutter mustard seeds,(and fenugreek whole) add curry leaves and red chillies.Pour it over the curry and serve with rice.

Note : It has a good shelf life.Cool and store it in air-tight container.

Recipe courtesy : Pazham pappadam payasam

Version 2 :

If you do not have plantain/yam at home,you can make it without any of them

1. Boil 1/4-1/2 cup water in a thick bottomed vessel with green chillies and turmeric powder.

2. Reduce heat and add the beaten yogurt and stir continuously until all the water evaporates.Throw in some curry leaves 

3. Add the ground coconut mix and fenugreek powder.Adjust salt. Cook for few minutes

4. Do tempering.Serve with rice

Chemmeen Muringakka Curry /Shrimp Drumstick curry

Ingredients
Shrimp - 10 , cleaned
Drumstick- 1 cut into 3-4 pieces of 5cm length
Onion - 1/2 sliced   
Tomato - 1/ 2 diced
Kudampuli/Kokum - 1 piece soaked in water for 15 min
Salt as required
For Grinding
Grated coconut - 1/2 cup
Fennel- 1/4 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3/4 tsp
Shallots - 1 or 2
Green chillies- 2
Tempering
Oil - 1tbsp
Mustard - 1/2 tsp
Shallots - 2 sliced round
Red chillies- 2-3
Curry leaves - 1sprig
Method 
1. Cook the Shrimp, drumstick , onion, tomato kudampuli and salt in a pan with half cup of water for 5-8 minutes.
2. Grind the ingredients under For Grinding  together to a smooth paste 
3. Add this paste to the cooked shrimp and close the pan with a lid and cook for another 5 minutes and turn off heat 
4. Heat oil in another pan and splutter mustard seeds, add red chillies , sliced shallots and curry leaves  When shallots turn golden yellow color , pour this into the cooked curry 
Serve hot with rice