Palakkotai mangai aviyal recipe / Chakka kuru manga aviyal recipe

INGREDIENTS:

Jackfruit seeds (Chakka kuru) -  1 cup

Raw mango peeled and chopped - 1 cup

Turmeric powder - 1/4 tsp. 

Grated coconut - 1/2 cup

Green chillies - 2 or 3

Cumin seeds - 1 tsp.

Thick curd - 1/4 cup

Salt - as per taste

Coconut oil - 2 tablespoons

Curry leaves - 1 sprig

METHOD:

Cut jackfruit seeds lengthwise.

Peel and chop raw mango.

Grind coconut, jeera, green chillies to a medium coarse paste.

In a pan, cook jackfruit seeds with salt, turmeric powder and little water. When cooked, add chopped raw mangoes. When done, add the ground coconut paste. Cook until the raw smell diffuses. In a pan, heat 1/2 tsp. coconut oil, and curry leaves. Add to the mixture. Switch off the heat. Add thick curd, coconut oil and mix well. Serve with rice.

VAZHAIPOO PITLAI RECIPE / BANANA BLOSSOM PITLAI RECIPE / BANANA FLOWER PITLAI RECIPE

Vazhaipoo (banana flower) is a super food with excellent source of dietary fibres and has many health benefits. These flowers are loaded with magnesium, which improves mood swings and brings down stress levels. It is packed with essential minerals like protein, potassium, calcium, copper, phosphorus and iron. 

INGREDIENTS:

• Vazhaipoo (Banana blossom) - 3 cups chopped
• Tamarind - half the size of a lemon
• Cooked black channa dhal - 1/2 cup
• Toor dhal - 1/4 cup
• Cooked gram dhal (kadalai paruppu) - 2 tablespoons
• Turmeric powder - 1/4 tsp.
• Salt - to taste

To fry in oil and dry grind to a powder:

• Oil - 1 teaspoon
• Black pepper - 6 nos.
• Gram dhal - 1 tablespoon
• Urad dhal - 1 tablespoon
• Dry red chillies - 2 or 3
• Coconut scraped - 3 tablespoons
• Hing - a small berry sized

To temper:

• Oil - 1 tsp.
• Mustard seeds - 1/4 tsp.
• Split urad dhal - 1/2 tsp.
• Curry leaves - a sprig

 

METHOD:

Clean and chop banana blossoms as said here. Pressure cook toor dhal, mash and keep aside. Cook black chenna dal and gram dhal separately with turmeric powder. When cooked, drain the water completely and keep aside. Soak tamarind in water and extract juice from it. Keep aside.

Fry the items(except coconut) given in "To fry in oil and grind to a paste". Dry grind to a coarse powder.

Heat oil in the same kadai, add tempering items, when golden brown, add squeezed banana blossoms, add turmeric powder, salt and mix well. Add little water, cook covered and when half done, add mashed tur dhal, cooked kala chenna and gram dal, pour in the tamarind extract and allow it to boil for a while until raw smell diffuses. Now add ground powder. Allow it to boil until thick.

Vazhaipoo pitlai (Banana blossom) pitlai is ready to be served with hot rice and ghee.

IYENGAR KALYANA GOTHSU RECIPE / KALYANA GOTHSU RECIPE

Kalyana Gothsu is a traditional, side dish for tiffin, served almost in all south indian marriages. Iyengar kalyana gothsu is popular for its unique taste, just as iyengar puliyodharai and pulikachal. It goes well with venn pongal, idli, dosa, uthappam and arisi upma. Not as thick as sambar and not too thin, kalyana gothsu is an excellent side dish and very simple to make.

INGREDIENTS:

Moong dal - 1/4 cup
Tamarind - half of the key lime size
Yellow pumpkin, brinjal, potato, carrot - 1 cup (chopped)
Tomato - 1
Sambar powder- 1 tsp.
Turmeric powder - 1/8 tsp.
Karamudhu podi (mel podi) OR All purpose karamudhu podi - 1 tablespoon

Hing - 1/8 tsp.
Salt - to taste

To temper:
Oil - 2 tablespoons
Mustard seeds- 1/2 tsp.
Green chilli -1
Dry red chilli -1
Curry leaves - 2 sprigs

To garnish:
Coriander leaves - few

METHOD:

Chop vegetables to small pieces. Cook Moong dhal with turmeric until soft, mash and keep aside.
Soak tamarind in a cup of warm water and extract juice.

Heat a thick bottomed pan, temper with the given ingredients, add chopped vegetables, add little salt, turmeric powder, sambar powder and hing, mix well. Now add tamarind water, mashed moong dal and remaining salt and allow it to boil until the raw smell diffuses. Cook covered so that the vegetables are cooked well but not mushy. Add little water if necessary. Now add the mel podi (karamudhu podi) and allow it to boil again for 2 minutes. Garnish with coriander leaves.
Serve Kalyana gothsu with Vennpongal, idli, dosa, uthappam or Arisi upma.

Recipe links for Karamudhu podi:
Karamudhu podi
All purpose karamudhu podi

MIXED VEGETABLE SABJI / MIXED VEGETABLE BHAJI / MIXED VEGETABLE SABJI RECIPE / MIXED VEGETABLE BHAJI RECIPE

There are so many variations in making mixed vegetable sabji /bhaji. This is a simple home style North Indian dry curry. There is no hard and fast rules for the vegetable varieties. Any veggies which suits your taste, and availability can be used.  This is a no onion no garlic dry curry. Onions can also be aded.

INGREDIENTS:

Mixed vegetables - 3 cups
(I used cauliflower, capsicum and shelled peas)
Tomato -1
Cumin seeds - 1/2 tsp.
Bay leaves - 1
Turmeric powder - 1/4 tsp.
Grated ginger- 1/4 tsp
Green chilly - 1 (finely chopped)
Kashmiri chilli powder - 1/4 tsp.
Black pepper powder- 1/4 tsp.
Dhania powder - 1 tablespoon
Garam masala - 1 tsp.
Amchur - 1/2 tsp.
Hing - a pinch
Oil - 1 tablespoon
Salt - to taste
Chopped coriander leaves - 1 tablespoon

METHOD:

Cut cauliflower into florets, wash well and soak in water along with salt for 15 minutes. After de-worming wash the florets again. Half boil the florets along-with salt. Drain and keep aside. Chop tomatoes roughly and dice capsicum.

Heat oil in a wok, temper with cumin seeds, bay leaves, hing and turmeric powder. Add finely chopped green chilli, grated ginger, capsicum and tomatoes. Saute on high flame for a couple of minutes. Add shelled peas, half boiled cauliflower, chilli powder, dhania powder, salt. Sprinkle water and cook covered in medium heat until done. Take off the lid and add black pepper powder, garam masala and amchur powder. Mix gently and saute for a couple of minutes. Turn off the heat. Add finely chopped coriander leaves. Serve hot with phulkas, pooris, rotis and theplas. Can also be had as a side dish for south-indian meals.

SIRUKEERAI MOR KOOTU / MOR KOOTU / AMARANTH IN YOGHURT SAUCE

Mor kootu is a healthy, yoghurt based side dish served as an accompaniment in a South Indian thali. 

INGREDIENTS:

Sirukeerai (tropical amaranth) - 1 bunch
Thick curd - 1 cup
Cumin seeds - 1 tsp.
Dry red chillies - 2 

Green chilly - 1

Soaked raw rice - 1/4 tsp.

Hing - 1/4 tsp.

Grated coconut - 4 tablespoons
Turmeric powder - a pinch
Sugar - a pinch

Salt - to taste

To temper:
Coconut oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

Whisk thick curd (do not add water), keep aside. Grind red & green chillies, soaked rice, cumin seeds and coconut to a fine paste.

Wash amaranth well, take out the leaves and chop finely. Cook alongwith turmeric, hing, sugar and salt, mash well. Add the ground paste, and allow it to boil until raw smell diffuses. Now add, whisked curd, mix well, cook for half a minute and switch off the stove. Temper with the given ingredients. Flavourful sirukeerai morkoottu is ready. Best with south indian thali. Can also be mixed with rice. Goes well as a side dish for adai, dosai, chappati and poori.

VARIATION: (click here for plantain stem mor koottu). 

NOTE: Any vegetable, spinach varieties can be substituted for sirukeerai. 

KADAI VEGETABLE / MIXED VEGETABLE KADAI CURRY / PUNJABI KADAI VEGETABLE

Kadai Vegetable is a combination mixed vegetables cooked with freshly ground spices which gives a nice aroma to the recipe. This is a perfect side dish for roti, naan and pulao. 

Recently, my sister made this 👆👆(Pic courtesy : My sister) and got appreciations from the family. As I do not eat onions, I just clicked the picture. 

My version of 'Kadai vegetable' 👇👇. Here's the recipe of 'Veg Kadai' sans onion and garlic. No onion no garlic? 😮 So what? Do try it 😊

INGREDIENTS:

Cubed mixed vegetables - 2 cups
(Cauliflower, french beans, carrot, capsicum, fresh green peas)
Paneer (cubed) - 1/2 cup
Tomatoes  - 2

Green chilli - 2 

Ginger - 1" piece

Turmeric powder - 1/4 tsp.
Coriander powder - 1 tablespoon
Chilli powder - 1/2 tsp.
Cumin powder - 1/4 tsp.
Punjabi garam masala - 1 tsp.
Crushed kasuri methi - 1/2 tsp.
Salt - to taste
Oil - 3 tablespoons
Butter - 1 tablespoon
Finely chopped coriander leaves - 2 tablespoons

Kadai masala:

Coriander seeds - 1 tablespoon

Dried red chillies - 2
Cloves - 2

Cardamom - 1

METHOD:

Cut capsicum and tomato into cubes, separate cauliflower into florets, cut beans and carrrot to finger long pieces. Cube paneer and immerse in hot water until use.

Dry roast and coarsely powder the items given in 'Kadai masala'. Grind ginger and green chillies coarsely without adding water. 

Heat  a teaspoon of oil in a kadai, sauté capsicum with a pinch of salt in high flame for 2 minutes, remove from pan and keep aside. (If you use onions, you can add 1 sliced onion alongwith capsicum).

Heat butter and oil in the same kadai, and add ginger-green chilli paste, and sauté until raw smell diffuses, add veggies and saute in medium heat. Add salt, turmeric, coriander, cumin and red chilli powder. Cook covered until half done. Sprinkle little water if necessary. Add cubed tomatoes and 'kadai masala', mix well and cook covered until done. Now add already sauteed capsicum, cubed paneer, punjabi garam masala, mix well. Cover the pan and cook for 2 more minutes. Add kasuri methi, chopped coriander leaves, mix and serve hot with any Indian flat bread or pulao. 

NOTE: You can add more of any spices to suit your tastebuds.  

TRI COLOUR BELL PEPPER CHUTNEY / SPICY TRI COLOUR BELL PEPPER CHUTNEY

This is a flavourful and easiest chutney with tri colour bell peppers. Goes well as a side dish for all south indian breakfast. 

INGREDIENTS:

Tri-colour bell peppers (green,red and yellow) - 3 cups
Tamarind - half the key lime size
Urad dhal - 1 tablespoon
Toor dhal - 1 tablespoon
Dry red chillies - 4
Hing - a generous pinch
Oil - 1 tablespoon
Mustard seeds - 1/2 tsp.

Curry leaves - few (optional)

Salt - to taste

METHOD:

Heat a tablespoon of oil, add urad dal, toor dhal, hing and dry red chillies and fry until the dhals turn golden brown. Add chopped tri-colour bell peppers, tamarind and saute for a while until you see white spots on the bell peppers. When cool, add salt and grind in a mixie to a thick paste. Temper with mustard seeds and curry leaves.

Serve with idli, dosa, rava dosa, Uthappam or arisi upma.

NOTE : Capsicum can be substituted for tri color peppers.

KARUNAIKIZHANGU MASIYAL / MASHED YAM / PIDI KARUNAI MASIYAL

Masiyal in Tamil means mashed. Pidi karunai masiyal is a traditional tamil brahmin recipe. This masiyal is made from a variety of yam which is fist shaped. The regular elephant foot yam is senai kizhangu (In chennai, people call senai kizhangu as karunai kizhangu). So check for the fist shaped karunai kizhangu, we call it as 'pidi karunai / pidi karanai' as it is fist sized. I do not know the english name for this.This cures piles and good for constipation problems. This is mixed with hot rice and ghee and a great side dish for dosa, idli, poori and chappathi.

Also, use this yam after atleast 10 days of buying it, to ensure the kizhangu is well dried.

INGREDIENTS:

Karunai kizhangu / Pidi karanai - 4 (fist sized)
Tamarind - amla sized ball
Toor dal - 3 tablespoons
Sambar powder - 1 tsp.
Oil - 4 tsp.(preferably gingelly oil)
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Bengal gram - 1/2 tsp.
Turmeric powder -1/4 tsp
Asafoetida - a generous pinch
Red chillies - 2
Green chillies - 2
Ginger - 1" piece
Curry leaves - few
Salt - to taste

METHOD:

Wash yam well. Soak tamarind in water and extract juice. Discard the pulp. Finely chop green chillies and grate ginger.

Take yam and toor dhal in separate containers. Add turmeric powder to toor dhal alongwith required water. Pressure cook for 3 or 4 whistles or until soft.

When pressure subsides, remove the skin of yam, mash well and keep it aside. Alternatively, you can peel the skin, cut into chunks and pressure cook until soft. Mash toor dhal well and keep aside.

Heat oil in a kadai, add mustard seeds, urad dhal, bengal gram, red chillies, asafoetida, green chillies, ginger and curry leaves. Saute a while. Add tamarind extract, little turmeric powder, sambar powder and allow it to boil until the raw smell diffuses. Now add mashed yam and dhal, required salt and mix well. Add water if necessary. Allow it to boil for few more minutes and when thick, switch off the flame. Serve with hot rice and a dollop of ghee.

NOTE:
Ensure the kizhangu is well dried for atleast 10 days before using it.
Cook karunaikizhangu well, else it will be itchy.
Lemon juice can be substituted for tamarind.

RASEDAR ALOO TAMATAR / RASEDAR ALOO (NO ONION NO GARLIC)

'Rasedar' means a juicy, thinner consistency of a gravy / subzi.  'Rasedar aloo tamatar' / 'Rasedar aloo', is a famous dish all over North India, the making differs in all cities though. When we went to 'Puri', I had this as a side dish for bhatura. Though I have tasted this in many cities, I would say the one which we get in "Puri, Orissa" is the best. It is an easy to make, simple gravy with potatoes and tomatoes, with flavourful, basic spices and without onion and garlic. Its a 'farali' gravy/subzi. ('farali' means food suitable for fasting).

INGREDIENTS:

Potatoes - 4 (medium-sized)
Tomatoes - 2
Green chilli - 1 or 2
Cumin seeds -1/2 tsp.
Turmeric powder - 1/4 tsp.
Red chilli powder - 1/2 tsp.
Amchoor powder - a generous pinch

Garam masala - 1/2 tsp.
Hing - a generous pinch
Finely chopped coriander leaves - few
Salt - to taste
Oil - 2 tablespoons

METHOD:

Wash, peel and cut potatoes to cubes. Slit green chillies. Puree one tomato. Finely chop the other tomato. 

Heat oil in a pressure pan, add slit green chillies and cumin seeds. When cumin seeds crackle, add pureed tomato, chopped tomato, turmeric powder, chilli powder and hing. Mix well and saute for 3-4 minutes in medium flame. Now, add cubed potatoes, salt and a cup of water. Pressure cook for 2 whistles. When cool, open the lid, add water if necessary to get the thinner consistency (rasa). Add garam masala, mix well and cook in low flame for a minute. Switch off the stove, add amchoor powder and garnish with coriander leaves. Serve hot with rice or pulao, but it pairs best with poori.

RAW BANANA MASIYAL / KAYA KUTHU ERISSERI / VAZHAIKKAI MASIYAL / VAZHAKKAI KUTHERISERI

'Masiyal' in Tamil means mashing. Generally masiyal is made with vegetables like yam, pidi karunai (another type of yam), greens and with lentils like moong dhal, horsegram etc. In Kongu region, people call 'masiyal' as 'kadaisal'. 'Masiyal' is called as 'Kutherisseri' in Kerala. Anyway, what's in a name? Being a foodie, its the taste which matters for me. Raw banana (Vazhakkai) masiyal is a simple, tasty, traditional side dish which goes well with South Indian thali.

There are many varieties of masiyal. See the links given below for the variations.

Click here for Keerai masiyal

Click here for  payathamparuppu (moong dhal) masiyal

Click here for Vendakkai pulippu masiyal

INGREDIENTS:

Raw banana - 2

Cooked green gram dhal (with skin) OR moong dhal - 1/2 cup (optional)
Green chillies - 2
Grated coconut - 1/2 cup
Salt - to taste

To temper:
Coconut oil - 1 tablespoon
Mustard seeds - 1/4 tsp.
Dry red chillies - 2
Curry leaves - a sprig

METHOD:

Cut raw banana into halves, boil it in water, with skin, alongwith a pinch of turmeric powder and salt. Cook until done. (Alternatively, add a cup of water alongwith salt and pressure cook for a whistle). Take out, peel the skin and mash it.  Mash cooked green gram dhal well without any lumps.

Grind coconut and green chillies to a paste. Pressure cook green gram dhal and mash well.

Heat coconut oil in a kadai, temper with the given ingredients, add the paste and saute until the raw smell is gone. Now add the cooked and mashed banana, cooked and mashed green gram dhal add little salt if needed, mix well and saute for 2 more minutes. Vazhaikkai kutherisseri is ready. Goes well with south indian thali as a side dish.

BAGHARA BAINGAN / HYDERABADI BAGHARA BAINGAN / BAGARA BAINGAN (NO ONION NO GARLIC)

Brinjal / Eggplant is a versatile vegetable used in all the cuisines worldwide. Bagara baingan is a popular Indian cuisine with eggplant/brinjal. Hyderabadi Baghara baingan was developed in Medieval India during the Mughal Empire with some ingredients like shahjeera, kalonji and cashews to make the dish rich and flavourful. 'Baghaar' means tempering. Tempering is a cooking technique in which spices are fried in oil or ghee to enhance the flavours, done at the beginning of cooking a dish, or added to a dish at the end of cooking. So you can name it as 'Bagara baingan' or say it as 'Hyderabadi Bhagara baingan' according to the ingredients used for the 'Baghaar'. I cooked it the 'NO ONION NO GARLIC' way. Keep an eye on the notes if using onions and garlic.

INGREDIENTS:

Small brinjals - 12
Tamarind - a keylime size OR Tamarind paste - 1.5 tablespoons
Ginger paste - 1 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Grated jaggery - 1 tsp.
Hing - a generous pinch
Finely chopped coriander leaves - few
Oil - 4 tablespoons

Ghee - 1 teaspoon
Salt - to taste

To temper:
Mustard seeds -1/4 tsp.

Cumin seeds - 1/4 tsp.
Curry leaves - 2 sprigs

To dry roast and grind to a paste:
Coriander seeds - 3 tablespoons
Dry red chillies - 3
Peanuts(deskinned) - 2 tablespoons
White sesame - 1 tablespoon
Poppy seeds - 1/2 tsp.

Fenugreek seeds - 1/2 tsp.

Dry coconut (kopparai) or dessicated coconut - 3 tablespoons
Cinnamon - 1" stick (optional)
Shahjeera - 1 tsp.

Kalonji - 1/2 tsp.
Cashews - 4

METHOD:

Soak tamarind in a cup of warm water, extract juice, strain and keep aside.

(NOTE: If using onions, fry onions in a spoon of oil, add a pinch of salt and saute until it becomes translucent. When cool grind it to a paste and keep aside.)

Dry roast the ingredients given in 'To dry roast and grind to a paste' separately one by one and when cool grind to a paste. NOTE: Kalonji and Shahjeera can be used in tempering as well. If using for tempering, skip it here.

Slit brinjals criss-cross with stem intact, rub little salt and stuff a spoon of the above ground paste and keep ready. Reserve the remaining paste.

Heat 2 tablespoons of oil, add the slit and stuffed brinjals with little turmeric powder and little salt and fry until the brinjals change its colour. Cook it covered in low flame for 3 minutes. Turn it to all sides in between. Remove the brinjals carefully, without breaking and keep aside.

In the same pan, heat the remaining oil and ghee, temper with the given ingredients, and add the ginger paste. (NOTE: To those who use onion/garlic, add onion paste and ginger-garlic paste now and saute well). Add tamarind extract, chilli powder, salt, jaggery, hing and allow it to boil until the raw smell is diffused. Now add the ground paste and cook for 5 minutes in medium flame until it thickens. Stir frequently. Now add the shallow-fried brinjals, simmer the stove and cook until oil leaves the sides and everything is mixed well. You can add water to get the desired consistency. Garnish with coriander leaves. Serve hot with rice topped with ghee, roti or jeera pulao.

VADUMANGAI PACHADI / ARACHU KALAKKI

This traditional pachadi is a quick and tasty pachadi, popularly known as "azhugamanga pachadi", again NOT with the rotten mangoes as the name says, but with brined baby mangoes or soft old maavadu/vadu mangai which has lost its crunchiness in a year. It is usually served as a side dish with South Indian thali. This is a traditional Tanjore brahmin recipe . It is called as 'arachu kalakki' in Kerala. Click here for Vadumangai thogayal (azhugamanga thogayal) 

INGREDIENTS:

Vadumangai / Tender mangoes in brine - 8
Green chillies - 1 or 2
Grated coconut - 1/4 cup
Thick curds - 1 cup
Salt - if needed

To temper:
Oil / Coconut oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Dry red chillies -1

METHOD:

Whisk curd smoothly. Take maavadu or brined mangoes, grind with chillies, coconut to a paste. Add it to the curd alongwith very little salt if necessary (brined mangoes have salt in it). Mix well and temper with the given ingredients. Curry leaves can also be added for tempering.

Serve as a side dish with South Indian thali. You can also have it with hot steamed rice with fried appalam or pappadam. 

NOTE: You can also make this with brined amla or cooked and mashed yam.
The seeds of baby mangoes have medicinal benefits. So it is not necessary to remove the seeds. However, you can remove the seeds if if it is big and not so tender. 

TRI-COLOUR STUFFED BELL PEPPERS / BHARWAN SHIMLA MIRCH / STUFFED SHIMLA MIRCH / STUFFED BELL PEPPERS

Stuffed bellpeppers / Bharwan shimla mirch is a unique, tasty side dish. I have stuffed the bell peppers with potato filling. The choice of filling  can be made according to your interest and creativity and can be made with spiced up paneer, veggies, quinoa, rice, etc. and you can also top up with cheese if you bake. You can also bake, steam or deep fry in oil. The quantity of the filling depends  upon the size of the capsicum. My bell peppers were medium in size.  I toasted it on stovetop in a pan. The measurements given are for 6 medium-sized bell peppers. 

INGREDIENTS:

Bell peppers / Capsicum / Simla mirch - 6

Melted butter - 2 tablespoons

Salt - little ( to spread evenly on the bell peppers)

For stuffing:

Potatoes - 4 or 5

Shelled peas or frozen peas -fistful

Cumin seeds - 1/2 tsp.

Onion - 1 (optional,I didn't use)

Green chilli - 1 or 2 (finely chopped)

Grated ginger - 1/4 tsp.

Amchur powder - 1/4 tsp

Garam masala - 1/2 tsp.

Chilli powder - 1/4 tsp.

Turmeric powder - a generous pinch

Finely chopped coriander leaves - 2 tablespoons

Oil - 2 tsp.

Salt - to taste

METHOD:

Boil, peel and cook potatoes, mash well. Heat oil in a pan, add cumin seeds, grated ginger, green chillies,(add onions now if using), peas and saute for a while. Add potatoes, salt and all other ingredients given for stuffing, mix well. Switch off the stove. Add coriander leaves, mix well and allow it to cool a bit.

Meanwhile, wash the bellpeppers, pat it dry. Cut the top portion of the bellpeppers, de-seed, spread little salt inside and outside of the capsicum and rest it for 5 minutes. Grease the capsicum with melted butter, heat the pan and cook on all sides until you see white spots. Take out and when cool, stuff the potato mixture. 

Again brush bell peppers with melted butter, heat the pan, arrange the stuffed bellpeppers, and cook in a low flame. Turn it on all sides with a tong until the bellpeppers change the colour and have light brown spots on it. Be careful not to burn it. If using a microwave oven, cook in micro-high for 5 minutes. Turn in-between. I would like to have this crunchy. You can also cook until it shrinks. Serve hot with rotis or with rice as a side dish.

Ennai kathirikkai kariamudhu /Stuffed brinjal fry

INGREDIENTS:

Brinjal - Round variety - 10
All purpose kariyamudhu podi - as needed
(I used 3/4 cup for 15 brinjals. This depends on the size of the brinjal and the quantity of stuffing)
Oil - 4 to 5 tablespoons
Mustard seeds -1/4 teaspoon
Hing - a generous pinch
Turmeric powder - 1/4 teaspoon
Salt - to taste

METHOD:

Select round variety brinjals, cut only the stem. Do not cut the sepals (pavadai in tamil, see pic.). Cut as shown in the picture like a "+" or "x" on the smooth end of the brinjal leaving the bottom portion intact with the sepals. Put in water to prevent discolouring.

Meantime, mix All Purpose Karaiyamudhu Powder and little salt. Take all the brinjals out from water. Stuff with the powder. Check for worms while stuffing.

Heat oil, temper with mustard seeds, add turmeric powder, hing and stuffed brinjals. Add little more salt for the brinjals, mix well, but gently without breaking the brinjals. Cook it covered in a medium-low flame for a few minutes until done. Stir in between so that all sides of the brinjal is roasted/fried well. Tasty ennai kathirikkai kariamudhu is ready. Serve hot as a side dish for south indian thali. Goes well with phulka as a dry curry.  

VARIATION: Karamudhu podi version1 can also be used for stuffing. 

ALOO PALAK /ALOO PALAK SABZI / VRAT KE ALOO PALAK

This is a simple, yet healthy subji with sautéed spinach and potatoes.  There are two versions of this, dry curry and gravy. The punjabi version of this recipe has onion and ginger garlic paste. But my version is a NO ONION NO GARLIC RECIPE, yet tasty and aromatic. It is an easy subji which goes well with phulka, poori and rice. 

INGREDIENTS:

Potatoes - 4 medium - sized 
Palak / Spinach - 1 bunch
Cumin seeds - 3/4 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder- 1/2 tsp.
Coriander powder - 1 tsp.
Ginger green chilli paste - 1 tsp.
Asafoetida - a pinch
Oil - 2 tablespoons
Salt - to taste

METHOD:

Boil, peel and cut potatoes. Wash palak and chop roughly.

Heat oil in a pan, add cumin seeds and when they sizzle add turmeric powder, ginger chilli paste, hing, chilli powder and coriander powder. Give a quick sauté and add the palak. When it wilts, add potato, salt and mix well. Cook covered for 5 minutes. Stir in between. Serve hot with poori, chappati or rice.

RAW PAPAYA CARROT STIR FRY / RAW PAPAYA AND CARROT CURRY

This stir fry tastes good without garam masala and onions. However, onions, garlic and garam masala are optional.

INGREDIENTS:

Raw papaya - 1 cup (chopped)
Carrot - 1/2 cup ( chopped)
Oil - 2 tsp.
Mustard seeds- 1/4 tsp.
Urad dhal - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Turmeric powder - a generous pinch
Sambhar powder - 1/2 tsp.
Dry red chillies - 2
Scraped coconut - 2 tablespoons
Salt - as per taste
Curry leaves - a sprig

METHOD:

Heat oil in a pan, temper with mustard seeds, urad dhal and when they turn golden brown, add the jeera (cumin seeds), chillies and curry leaves. Give a quick saute without burning and immediately add the chopped papaya and carrot. Mix well and add salt and sambhar powder. Saute well till all the ingredients mix well uniformly, sprinkle little water and cook covered until done. Finally add coconut scrapings and mix well. Serve hot with rice, phulkas and pooris. This curry goes well as a side dish with South Indian thali.

AVARAIKKAI THUVATTAL / BROADBEANS THUVATTAL / BROADBEANS CURRY

This is another traditional south indian curry (poriyal), with some extra spices and termed as 'thuvattal'. A Tanjore style curry made by tambrams. This can be done with any country veggies like broad beans, snakegourd, cluster beans, vazhaipoo (plantain flower) etc.

INGREDIENTS:

Avaraikkai (Broadbeans) - 1/2 kg.
Mustard seeds -1/2 teaspoon
Urad dhal- 1 teaspoon
Turmeric powder - a pinch
Coconut scraped - 3 tablespoons
Dry red chillies - 2
Hing - a pinch
Oil - 2 tsp.
Salt - to taste
Curry leaves - a sprig

To dry roast and powder:
Toor dhal - 1 tablespoon
Cumin seeds-1/2 teaspoon
Dry red chilli - 1

METHOD:

Wash and chop the avaraikai finely.

In a pan, dry roast toor dhal, chilli and cumin seeds in order until golden brown. When cool powder it. Keep aside.

In the same pan, heat oil and when hot add mustard, urad dhal and chillies. When golden brown, add hing, turmeric powder and curry leaves. Saute quickly and add the chopped avaraikkai, salt, mix well and sprinkle very little water. Cover with a lid and cook on low flame until the veggies are cooked and soft. Finally, add the ground powder, grated coconut, mix well and saute for a minute. Serve as a curry with south indian thali.

VARIATION: Cooked moong dhal (should be soft and cooked like sundal but not mushy) can be added. 

PANEER BUTTER MASALA (DHABA STYLE) (JAIN)

This is a creamy punjabi gravy with a perfect combination of spices apt for parties and get- togethers. And what is special about dhaba style? In dhaba they serve this dish with a lot of paneer pieces in a thick curry , while  in restaurants the gravy will be more with few paneer pieces.  

INGREDIENTS:

Paneer - 200 gm

Tomato - 3
Butter - 2 tablespoons
Fresh cream - 2 tablespoons
Oil - 1 tablespoon
Salt - to taste
Kashmiri chilli powder - 2 tablespoons
Punjabi garam masala - 11/2 tsp.
Sugar - a pinch
Kasoori methi - 1 tsp.
Coriander leaves finely chopped - 1 tablespoon ( for garnishing)

To fry & grind to a paste:
Cumin Seeds - 1 tsp.
Cloves - 2
Black Cardamom - 1
Green Cardamom - 1
Cashews - 6
Yellow pumpkin - 1 cup (finely chopped)
Green chillies - 1 or 2 (slit)
Ginger - 1/2" piece
Oil - 2 tsp.

METHOD:

Wash and dice paneer to cubes.

Heat oil in a pan and add one by one in order, the items given in "To fry & grind to a paste". Saute well and when cool grind to a fine paste. Keep aside.

Blanch, peel and puree tomatoes.

In a pan, heat a tablespoon of oil and butter, add tomato puree and saute well until oil leaves the sides. Add kashmiri chilli powder, ground paste and salt. Saute well. Now add cubed paneer and mix well. Add fresh cream, kasoori methi, sugar and punjabi garam masala, mix well and cook in low flame until oil leaves the sides and thick.

Garnish with coriander leaves and serve hot with rotis, naan, kulcha or phulka.

NOTE : You can add water to get the desired consistency. I have replaced pumpkin for onions.

BATATA NU SHAAK / RASAVALU BATATA NU SHAAK (GUJARATI STYLE)

This is a Gujarati style curry(shaak) / gravy(rasavalu) with potato(batata). It has a distinct flavour, despite its simplicity.

INGREDIENTS:

Potato - 3

Tomato - 2

Mustard seeds - 1/4 tsp. 

Cumin seeds - 1/2 tsp.

Turmeric powder - 1/8 tsp.

Chilli powder  - 3/4 tsp.

Coriander & cumin seeds powder - 1 tsp.

Garam masala powder - 1 tsp.

Asafoetida - a pinch

Oil - 4 tsp.

Salt - to taste

For garnishing: 

Coriander leaves - few

METHOD:

Peel and cut potato into cubes. Chop tomatoes.  In a pressure pan, heat oil. Add mustard seeds, when they crackle add cumin seeds, turmeric powder and  tomatoes. Sauté for a minute. Now add all other ingredients and mix well. Add a cup of water. Pressure cook in high flame for 2 whistles. Garnish with coriander leaves. Serve hot  with phulkas and pooris. Goes well with hot rice.

SWEET POTATO CURRY

These type of curries are called samaan podi karamudhu in iyengar cuisine. This is a tasty curry which and goes well with jeera rasam (Type 1 and Type 2) when mixed with hot rice and a little ghee. This is also done with brinjals and raw bananas. 

INGREDIENTS:

Sweet potato - 1/2 kg.
Grated coconut - 2 tsp. 
Oil - 2 tablespoons
Turmeric powder - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Red chillies - 2
Hing - a pinch
Curry leaves - few
Karamudhu podi - 2 tablespoons

METHOD:

Cook sweet potato (sakkaravalli kizhangu) alongwith salt and turmeric powder. Peel and cut into cubes.

Heat oil in a heavy bottomed pan, add mustard seeds, urad dhal and red chillies . When golden brown add hing, curry leaves and cubed sweet potatoes. Saute well by flipping it gently . Now, add the karamudhu podi and grated coconut.  Mix well. Saute for 2 more minutes. Sakkaraivalli saamaan podi karamudhu is ready.