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.

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 !!

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

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!!

Mushroom Tikka Masala

Ingredients
1.Vegetables 
Mushroom - 8 oz /250 gm cleaned and chopped 
Onion - 1 big, chopped
Tomato -1 pureed(2tbsp tomato puree, or 2 tbsp tomato paste mixed with equal amount of water to make puree)
Bell pepper - 1/2 cup cubed- green and red bell peppers
2. Spices 
Cumin- 1/2 tsp
Ginger Garlic Paste - 1tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1/4 tsp - optional
Dry Kasoori methi 
Yogurt - 1/4 to 1/2 cup Reduce the quantity depending on sourness
Heavy cream - 2tbsp - optional
Salt
Ghee
Cooking oil 
Coriander leaves 
Method
1. Heat oil in a pan and stir in cumin seeds, when the sizzle, add onion and salt .Saute until onion turns soft and brown.
2. Add ginger-garlic paste and saute till its raw smell goes.
3. Pour in the tomato puree and cook it till the oil separates ,and the gravy thickens.
4. Meanwhile, add cumin, chilly, turmeric and coriander powders to the yogurt and mix well. If using Garam masala, add that too.
5. Once the gravy is done, add  the above yogurt to this and stir continuously for 2-3 minutes. If your gravy is too thick add 1/2 cup of water at times according to the consistency.
6. Remove the sauce from heat and keep aside.
7. Cut the mushrooms to medium sized pieces , not too thin not too thick . Heat Ghee in a pan and stir in a handful of chopped mushrooms. Do not over crowd the pan.Each piece should touch  the pan . This should be done in high heat.
8. Mushroom will sizzle then turn golden brown in color. Flip each piece so that both sides turn golden brown and crusty.
9. Remove the mushrooms from ghee and drop it in the sauce/gravy. Add next batch and repeat the same. 

10. Stir in the cubed bell peppers to the same pan and saute until they are fired enough.
11. Drop the bell peppers to the gravy and mix well. 
12. Crumble the kasoori methi over the gravy , using your hands.
13. Cook on medium heat for 2-3 minutes.Turn off heat and stir in heavy cream if you are using it. Garnish with chopped cilantro.
Serve hot with basmati rice, chapati,or naan!!!

Recipe Courtesy : A Curry of Life 

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 !!

Fish curry with Mango/ Manga Meen curry

Ingredients
Fish of your choice - 250 gm ( Sardine,Mackerel,Prawns etc)I used Chooda (Dried prawns and mackerel is the best for this recipe )
Grated coconut - 1/2 cup
Unripe Mango - 1/4 of it, sliced (depending on sourness )
Green chillies - 2-3 split
Turmeric powder- 1/2 tsp
Chilli Powder- 3/4 tsp
Coriander Powder- 1/2 tsp
Fenugreek seeds/Powder- 1/4 tsp
Ginger - 1 small piece, crushed
Coconut Oil
Curry leaves 
Salt
Method 1 :
1. Wash and clean the fish. 
2. Grind coconut with all powders to a fine paste
3. Transfer the cleaned fish , mango pieces, green chillies, crushed ginger and few curry leaves to a chatti/vessel  with enough water to cover the fish pieces.Add salt. Cook till the fish is done.(10-15 minutes)
4. When the fish is cooked, transfer the coconut paste to it and cook for 2-3 minutes in low heat .
5. Pour 1-2 tbsp of coconut oil ,with curry leaves .Remove from heat. Serve with rice


Method 2 : You can cook the fish , mango pieces, green chillies,ginger and coconut paste together with enough water and salt  for 20-25 minutes in a vessel/chatti. Pour in coconut oil and curry leaves.But I dont like over cooked coconut in curry.It gives the curry a different look .So I follow the method  of adding coconut paste at the end .It gives a creamy effect.


Recipe Courtesy : Yummy O Yummy

Puttum Payarum Pappadavum

Note : To make puttu, you may need a puttu maker/puttu kutti/puttu mould  ,or at least a steamer

Puttu 

Ingredients

Puttu podi/Roasted Rice powder- 1 cup

Grated coconut - 1/2 cup

Cumin seeds- 1/2 tsp (optional)

Salt

Warm water 

Method

1. Take the Puttu podi in a deep vessel,add the salt cumin seeds and mix well

2. Add water little by little (approx 2 tbsp at a time)and moisten the powder

3. Using hands ,crush all the lumps formed and Try to make it without lumps as much as possible .Keep aside.Just before filling the mould, give a quick blend using a mixer/blender .Do not grind the powder. ("otta karakkal" in mixie)

4. Layer the puttu maker/ kutty/mould with coconut first and then the puttu mixture and finally before closing the lid ,final layer of coconut .(total 3 layers of coconut- bottom, middle and top)

5. Steam cook it by keeping the puttu maker/ kutty/mould on a pressure cooker  (Prestige cooker only) or a regular puttu making vessel for 5 minutes .

7.If you are using a steamer , mix the puttu mix with coconut and spread the powder mix in steamer,and steam cook. 

8.Remove the puttu maker from heat and keep for 2 minutes without disturbing.Put the puttu out of  traditional puttu maker using a spoon :) and serve hot with  payar curry  and pappadam, or kadala curry, or  pazham

Payar curry (Moong Dal curry)

Ingredients

Whole green gram/Moong dal- 1 cup

Grated coconut- 1/2 cup

Shallots-2-3 chopped

Turmeric powder- 1/2 tsp

Chilli powder- 1tsp

Red chillies - 3

Mustard

Curry leaves

Salt

Oil 

Method

1. Cook moon dal in pressure cooker for 2-3 whistles .Or soak it in water for 2-3 hours and cook it in an open vessel until its done.

2. Mix the grated coconut, powders and chopped shallots together and crush it with hand , or pulse it in a mixer .

3. Add this to the cooked moong dal and cook for few minutes.Adjust salt. You can drain or add excess water according to your taste for gravy. (Usually payaru curry with puttu is dry ,but we want gravy , so I dont drain the excess water )

4. Heat oil in another pan ,Splutter mustard seeds, add red chillies, curry leaves .Pour this to the Curry .Serve hot with Puttu.This curry goes well with Chapati too.

Puttum Parippum Pappadavum is also a tasty combination..For the recipe click here

Chemmeen Kuruma

Ingredients

Prawns - 10-12 no: peeled and cleaned

Onion- 1 sliced 

Shallots -5-6 chopped

Green chilly- 2-3 split lengthwise

Tomato - 1 small ,chopped

Chilly powder- 1 tsp

Coriander powder- 1/4 tsp

Turmeric powder- 1/4 tsp

Grated coconut - 1/2 cup

Cashew nuts- 5-6 

Coriander leaves-optional

Coconut Oil 

Salt

Mustard

Curry leaves 

Method

1. Mix and crush together the onion, shallots, green chillies, Tomato ,1 tsp of coconut oil ,salt and all powders  using hands ('njeraduka ' in malayalam )in a cooking vessel. Add cleaned prawns to this and mix well.Keep marinated for 30 minutes.

2. Add 1/4-1/2 cup of water to this and cook.

3. Meanwhile grind the coconut and cashew nuts together to fine paste.

4. Pour this paste to the cooked prawns ,and allow it to heat for a short time.DO NOT boil .Just heating is required 

5. Add chopped coriander leaves and remove from heat.

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

Serve Hot  with chappati, appam etc!!!

Easy egg roast/Easy Mutta curry

Ingredients
Egg -2 ,boiled 
Onion - 2 medium , thinly sliced
Green chillies - 2-3 split lengthwise
Tomato- 1 small ,sliced (optional)
Chilli powder- 1-1.5 tsp
Turmeric Powder -1/2 tsp
Salt
Oil
Curry leaves 
Mustard

Method
1. Heat oil in a pan and splutter mustard seeds. Add green chillies ,curry leaves and saute .
2.Add the sliced onion and saute well in medium heat, until it turns brown (approx-.Then add the tomato and mix well .
3.Add the powders , mix well with onion and roast it . 
4. Cut the boiled egg into halves and add to this onion masala and mix well 
with care .
Serve hot with chapati, appam and poori .


Note : 
a)This recipe gives dry dish, but if you want gravy you can add water or coconut milk and cook .
b) If you dont eat/have egg, the onion masala itself is a tasty side dish for vegetarians 
c) You can add 1/4 tsp of chicken masala/garam masala if you want .I prefer less masalas in my food .

Beetroot Kichadi /Beetroot in coconut-curd gravy

Ingredients 
Beetroot- 1 medium ,peeled and grated
Coconut grated - 1/2 cup 
Curd-1/2 cup 
Green chillies - 2-3 
Red chilli powder-1/2  tsp
Mustard
Red chillies
Oil
Salt 
Curry leaves 
Method
1. Grate the beetroot ,or cut it into very small pieces 
2. Cook it in a vessel with enough water .Add chilli powder and split green chillies
3. Grind the coconut to very fine paste .add 1/4 tsp mustard to this and crush it with final grinding
4. Add this coconut paste to the cooked beetroot and just heat enough to cook the coconut .Remove from heat and keep aside 
5. When the above mix is cooled , add well beaten (without adding water )thick curd to this and mix well.Adjust salt
6. Heat oil in another pan and splutter mustard seeds ,red chillies and curry leaves and add this to the kichadi .
Serve with rice

Olan / Ashgourd stew

Ingredients
Ash gourd chopped - 1 cup
Chembu(Taro/Arvi/Colocasia ) or Potato diced -1/2 cup(optional)
Red chori/Vanpayar - 1/2 cup cooked
Green chillies - 2 or 3 split lengthwise
Thin coconut milk - 1 cup
Thick coconut milk- 1/2 cup
Curry leaves - 1 sprig
Salt
Coconut Oil - 1tbsp


Method
1. Remove the rind and seeds from ash gourd ,clean and cut it into small square pieces 
2. Peel and clean the taro/potato and cut it into small square pieces
3. Cook these two along with green chillies ,cooked payar and salt in water . 
4. When water evaporates add thin coconut milk and simmer for 5 minutes.
5. Add thick coconut milk and switch off the stove .
6. Add 1 tbsp pf coconut oil along with hand crushed curry leaves
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 

Konchu/Chemmeen/Prawns/Shrimp Theeyal

Ingredients 
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
Tempering
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 .

Grinding
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
Method
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 !!!

Moru Curry/Moru kaachiyathu

Ingredients
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
Mustard
Cooking Oil
Salt
Method
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
Tip:
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 .