Ingredients:
B.onion – 1/2 cup
Coconut – 1/4 cup
Green Chili – 6
Tomato -2
Roasted Channa dhal(Pottu Kadalai) – 1 tbsp
Coriander Leaves – 1/4 cup
Salt – required
Oil – 3tbsp
Curry Leaves – 1 strand
Cinnamon Stick -1
Procedure :
In a pan add oil and fry onion, green chili, coconut, tomatoes, roasted channa dhal and Coriander leaves.
When it cools down add salt & grind this to a fine paste.
In another pan add oil, cinnamon Stick, Curry Leaves and fry for 30 sec, add the ground mix.
Allow this to boil for 5 min.
Showing posts with label Veg Curry. Show all posts
Showing posts with label Veg Curry. Show all posts
Wednesday, January 20, 2010
BRINJAL CURRY
Ingredients:
Small Brinjal – 10 nos
Tomato- 4 (Grind to Fine paste)
Tamarind – small lemon size
Sesame Oil – 6 tsp
Coriander Leaves – 1 tbsp
Whole Pepper – 1 tsp
Mustard – 1/2 tsp
Curry Leaves – 1 strand
To Fry:
Big Onion – 1 (Chopped)
Tomato- 1 (Chopped)
Ginger & garlic paste – 1 tsp
Dhania powder – 1/2 tsp
Chilly powder – 1/2 tsp
Jeera powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt – to taste
Procedure:
Fry the items in Oil & grind to a smooth paste.
Slit the brinjal into 4 & stuff the masala paste inside the brinjals.
Soak tamarind in the water & extract the juice .
In a pan pour oil , add mustard , curry leaves, whole pepper. When the mustard splutters add the stuffed brinjals and the remaining masalas if any.
Fry till the oil leaves out from the brinjal.
Add the tomato paste & stir for 2 min & also add the tamarind juice, coriander leaves & required salt & chilly powder.
Allow it to cook till the raw smell from the tamarind leaves or the oil seperates depending on how you want.
Small Brinjal – 10 nos
Tomato- 4 (Grind to Fine paste)
Tamarind – small lemon size
Sesame Oil – 6 tsp
Coriander Leaves – 1 tbsp
Whole Pepper – 1 tsp
Mustard – 1/2 tsp
Curry Leaves – 1 strand
To Fry:
Big Onion – 1 (Chopped)
Tomato- 1 (Chopped)
Ginger & garlic paste – 1 tsp
Dhania powder – 1/2 tsp
Chilly powder – 1/2 tsp
Jeera powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt – to taste
Procedure:
Fry the items in Oil & grind to a smooth paste.
Slit the brinjal into 4 & stuff the masala paste inside the brinjals.
Soak tamarind in the water & extract the juice .
In a pan pour oil , add mustard , curry leaves, whole pepper. When the mustard splutters add the stuffed brinjals and the remaining masalas if any.
Fry till the oil leaves out from the brinjal.
Add the tomato paste & stir for 2 min & also add the tamarind juice, coriander leaves & required salt & chilly powder.
Allow it to cook till the raw smell from the tamarind leaves or the oil seperates depending on how you want.
Tuesday, January 19, 2010
LADIES FINGER PULI KULAMBU
Ingredients:
Ladies Finger – 15-20 nos.
Sesame Oil – 3 tsp
Mustard – 1 tsp
Fenugreek Seed – 1 tsp
Red Chili – 1
Big Onion – 1/2 ( chopped )
Curry Leaves – 1 strand
Tomato – 1
Salt – as required
Turmeric – 1 tsp
Aachi Kulambu Milagai Powder/ Home made chicken masala powder – 1 tsp
Tamarind – 1 lemon Size
To Grind:
Coriander Seed – 3/4 tsp
Cumin – 1/2 tsp
Pepper – 3 nos
Red Chili – 2
Garlic – 2 cloves
Curry Leaves – 1 strand
Bing Onion – 1/4 ( Chopped )
Procedure:
Cut Ladies Finger into 1 inch pieces.
Soak tamarind in water for 30 min and extract the juice to 1 1/2 cups.
Fry the items in “To Grind” Section in oil and allow it to cool down. Grind them into Fine paste.
In a small pan, pour 1 tsp of oil and fry Ladies finger for 5-10 min, till you see slight golden brown color.
In a pan add Oil, mustard, fenugreek and wait till the mustard splutter, add red chili, curry leaves and chopped onion.
Fry till the onion is translucent, add tomato and fry for a minute.
Add the Ladies finger, Salt, ground paste, turmeric, Aachi kulambu milagai powder, water – 1 1/2 cup and allow it to boil for 10 min.
Add the tamarind juice and check for the salt. Allow it to boil for 10 min.
Ladies Finger – 15-20 nos.
Sesame Oil – 3 tsp
Mustard – 1 tsp
Fenugreek Seed – 1 tsp
Red Chili – 1
Big Onion – 1/2 ( chopped )
Curry Leaves – 1 strand
Tomato – 1
Salt – as required
Turmeric – 1 tsp
Aachi Kulambu Milagai Powder/ Home made chicken masala powder – 1 tsp
Tamarind – 1 lemon Size
To Grind:
Coriander Seed – 3/4 tsp
Cumin – 1/2 tsp
Pepper – 3 nos
Red Chili – 2
Garlic – 2 cloves
Curry Leaves – 1 strand
Bing Onion – 1/4 ( Chopped )
Procedure:
Cut Ladies Finger into 1 inch pieces.
Soak tamarind in water for 30 min and extract the juice to 1 1/2 cups.
Fry the items in “To Grind” Section in oil and allow it to cool down. Grind them into Fine paste.
In a small pan, pour 1 tsp of oil and fry Ladies finger for 5-10 min, till you see slight golden brown color.
In a pan add Oil, mustard, fenugreek and wait till the mustard splutter, add red chili, curry leaves and chopped onion.
Fry till the onion is translucent, add tomato and fry for a minute.
Add the Ladies finger, Salt, ground paste, turmeric, Aachi kulambu milagai powder, water – 1 1/2 cup and allow it to boil for 10 min.
Add the tamarind juice and check for the salt. Allow it to boil for 10 min.
PUDALANGAI PAL KULAMBU
Ingredients:
Pudalangai/ Snake Gourd – 1 lb
Pasi Paruppu/ Moong dhal – 1/2 cup
Ghee – 3 tsp
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Curry leaves – 1 strand
Milk – 1 cup
To Grind:
Urad dhal – 1 tbsp
Cumin – 1/2 tsp
Green Chili – 4
Coconut – 3 tbsp ( grated )
Oil -2 tsp
Procedure:
Cook Moong dhal with 2 cups of water in a vessel and keep it aside.
Chop Snake Gourd in to semi circle pieces. Add 1/2 cup water and required salt, pressure cook in a Cooker for 1 whistle.
Fry Urad dhal, Cumin in “To Grind” Section for 2 minutes and add the rest of the items in “To Grind” Section and fry for a minute . Grind this into fine paste.
After the Snake Gourd is cooked, add cooked Moong dhal and the ground paste.
In a pan, add ghee, Mustard, Urad dhal and curry leaves and add the Snake Gourd mix. Allow it to boil for 2 minutes.
Add milk and cook for 1 minute.
Pudalangai/ Snake Gourd – 1 lb
Pasi Paruppu/ Moong dhal – 1/2 cup
Ghee – 3 tsp
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Curry leaves – 1 strand
Milk – 1 cup
To Grind:
Urad dhal – 1 tbsp
Cumin – 1/2 tsp
Green Chili – 4
Coconut – 3 tbsp ( grated )
Oil -2 tsp
Procedure:
Cook Moong dhal with 2 cups of water in a vessel and keep it aside.
Chop Snake Gourd in to semi circle pieces. Add 1/2 cup water and required salt, pressure cook in a Cooker for 1 whistle.
Fry Urad dhal, Cumin in “To Grind” Section for 2 minutes and add the rest of the items in “To Grind” Section and fry for a minute . Grind this into fine paste.
After the Snake Gourd is cooked, add cooked Moong dhal and the ground paste.
In a pan, add ghee, Mustard, Urad dhal and curry leaves and add the Snake Gourd mix. Allow it to boil for 2 minutes.
Add milk and cook for 1 minute.
CABBAGE CURRY
Ingredients:
Cabbage – 1/2 ( Chopped into little bigger pieces length wise )
To Fry and Grind :
Big Onion – 1 1/2
Tomato – 1
Coriander Seeds – 1 tsp
Poppy Seeds – 1/4 tsp
Fennel Seeds – 1/2 tsp
Pepper – 1/4 tsp
Red Chili – 2
Garlic – 2
Home made Curry Masala Powder – 3 tsp
Chicken Masala- 1 tsp
Garam Masala – 1 tsp
Oil – 1 tsp
For Seasoning :
Oil -1 tsp
Green Chili – 2
Curry Leaves – 1 strand
Big Onion – 1/2 ( Finely Chopped )
Turmeric – 1/4 tsp
Salt – as required.
Procedure:
Take ingredients from “To Fry and Grind ” Section. In a pan pour oil, add coriander seeds , chopped onion and fry till onion is translucent.
Add the Poppy Seeds, Fennel Seeds, Pepper, Red Chili, Garlic and fry for few minutes.
Add the Home made Curry Masala Powder, Chicken Masala, Garam Masala and fry for 1 min. You would start smelling nice aroma.
Add the tomato and switch off the stove. Allow it to cool down and grind them into a fine paste.
Take ingredients from ” For Seasoning : ” Section. In a pan pour Oil, add green chili, Curry Leaves, Onion and fry till onion turns golden brown.
Add Cabbage, turmeric and salt. Fry for a min.
Add the ground paste and allow it to cook for 10-15 min. Taste for salt and add if required.
Cabbage – 1/2 ( Chopped into little bigger pieces length wise )
To Fry and Grind :
Big Onion – 1 1/2
Tomato – 1
Coriander Seeds – 1 tsp
Poppy Seeds – 1/4 tsp
Fennel Seeds – 1/2 tsp
Pepper – 1/4 tsp
Red Chili – 2
Garlic – 2
Home made Curry Masala Powder – 3 tsp
Chicken Masala- 1 tsp
Garam Masala – 1 tsp
Oil – 1 tsp
For Seasoning :
Oil -1 tsp
Green Chili – 2
Curry Leaves – 1 strand
Big Onion – 1/2 ( Finely Chopped )
Turmeric – 1/4 tsp
Salt – as required.
Procedure:
Take ingredients from “To Fry and Grind ” Section. In a pan pour oil, add coriander seeds , chopped onion and fry till onion is translucent.
Add the Poppy Seeds, Fennel Seeds, Pepper, Red Chili, Garlic and fry for few minutes.
Add the Home made Curry Masala Powder, Chicken Masala, Garam Masala and fry for 1 min. You would start smelling nice aroma.
Add the tomato and switch off the stove. Allow it to cool down and grind them into a fine paste.
Take ingredients from ” For Seasoning : ” Section. In a pan pour Oil, add green chili, Curry Leaves, Onion and fry till onion turns golden brown.
Add Cabbage, turmeric and salt. Fry for a min.
Add the ground paste and allow it to cook for 10-15 min. Taste for salt and add if required.
SAMBAR
Ingredients:
Toor dhal – 1/2 cup
Turmeric – 1/2 tsp
Oil – 3 tsp
Mustard – 1/2 tsp
Big Onion – 1/2 ( Medium Size )
Green Chili – 4
Curry Leaves – 1 strand
Tomato – 1
Tamarind – 1/4 lemon size
Sugar – 1 1/4 tsp
To Grind:
Red Chili – 6
Channa dhal – 1 tsp
Fenugreek – 1 tsp
Coriander Seed – 3 tsp
Poppy Seed – 1/2 tsp
Cumin Seed – 1/2 tsp
Raw Rice – 1 tsp
Coconut – 1 tbsp
Procedure:
In a small pan, add little oil, fry the Raw rice in “To Grind section ” for 1 minute. Fry the coconut separately for 2 minutes. Fry the remaining items in the “To Grind ” for 2 minutes. Allow it to cool down. Grind all these together to a fine powder.
Pressure cook toor dhal with turmeric, oil, 3 cups of water for 2 whistles and mash it after it cools down.
Soak tamarind in 1/2 cup of water and extract the juice.
In a pan add oil and mustard. When the mustard starts spluttering add big onion, green chili, Curry Leaves, tomato and fry till the tomato is cooked.
Add tamarind juice, salt , cooked toor dhal mix and allow it to boil for 3-5 minutes till the raw tamarind smell leaves. Stir often to avoid burning the bottom.
Add Ground powder – 2 tsp, Sugar and mix well. Taste the dhal, if required add some more ground powder.
Toor dhal – 1/2 cup
Turmeric – 1/2 tsp
Oil – 3 tsp
Mustard – 1/2 tsp
Big Onion – 1/2 ( Medium Size )
Green Chili – 4
Curry Leaves – 1 strand
Tomato – 1
Tamarind – 1/4 lemon size
Sugar – 1 1/4 tsp
To Grind:
Red Chili – 6
Channa dhal – 1 tsp
Fenugreek – 1 tsp
Coriander Seed – 3 tsp
Poppy Seed – 1/2 tsp
Cumin Seed – 1/2 tsp
Raw Rice – 1 tsp
Coconut – 1 tbsp
Procedure:
In a small pan, add little oil, fry the Raw rice in “To Grind section ” for 1 minute. Fry the coconut separately for 2 minutes. Fry the remaining items in the “To Grind ” for 2 minutes. Allow it to cool down. Grind all these together to a fine powder.
Pressure cook toor dhal with turmeric, oil, 3 cups of water for 2 whistles and mash it after it cools down.
Soak tamarind in 1/2 cup of water and extract the juice.
In a pan add oil and mustard. When the mustard starts spluttering add big onion, green chili, Curry Leaves, tomato and fry till the tomato is cooked.
Add tamarind juice, salt , cooked toor dhal mix and allow it to boil for 3-5 minutes till the raw tamarind smell leaves. Stir often to avoid burning the bottom.
Add Ground powder – 2 tsp, Sugar and mix well. Taste the dhal, if required add some more ground powder.
Kongunadu Potato Kulambu
Ingredients:
Potato – 10 ( baby potatoes )
Big Onion – 1 ( Medium, Chopped )
Oil – 2 tsp
Mustard – 1/2 tsp
Asefoetida – 1 shake
Green Chili – 2
Turmeric – 1/4 tsp
Salt – as required
Coriander Leaves – 4 stks
To Grind:
coconut – 4 tbsp
Red Chili – 3
Ginger – 1/2 inch
Garlic – 3 cloves
Cinnamon – 2 ( 1 inch stick )
Fennel Seeds – 1 tsp
Poppy Seed – 1 tsp
Coriander Powder – 3 tsp
Procedure:
Pressure Cook potato for 2 whistles and peel the skin. Mash them in to medium pieces.
Grind all the items given in ” To Grind Section ” to a fine paste.
In a pan add oil, mustard. When mustard crackles add Asefoetida and immediately add chopped onion, Green Chili. Fry till onion is translucent.
Add mashed potato and ground mixture. Pour 3 cups of water, salt and turmeric. Allow it to boil for 5 minutes till the raw smell leaves.
Add Chopped coriander leaves at the end.
(*) This goes good with Idili, dosa and Panneyaram.
Potato – 10 ( baby potatoes )
Big Onion – 1 ( Medium, Chopped )
Oil – 2 tsp
Mustard – 1/2 tsp
Asefoetida – 1 shake
Green Chili – 2
Turmeric – 1/4 tsp
Salt – as required
Coriander Leaves – 4 stks
To Grind:
coconut – 4 tbsp
Red Chili – 3
Ginger – 1/2 inch
Garlic – 3 cloves
Cinnamon – 2 ( 1 inch stick )
Fennel Seeds – 1 tsp
Poppy Seed – 1 tsp
Coriander Powder – 3 tsp
Procedure:
Pressure Cook potato for 2 whistles and peel the skin. Mash them in to medium pieces.
Grind all the items given in ” To Grind Section ” to a fine paste.
In a pan add oil, mustard. When mustard crackles add Asefoetida and immediately add chopped onion, Green Chili. Fry till onion is translucent.
Add mashed potato and ground mixture. Pour 3 cups of water, salt and turmeric. Allow it to boil for 5 minutes till the raw smell leaves.
Add Chopped coriander leaves at the end.
(*) This goes good with Idili, dosa and Panneyaram.
VEGGI KURUMA
Ingredients:
Onion – 2 nos ( Medium and Finely chopped)
Green chili – 3
Ginger garlic paste – 1/2 tsp
Mixed vegetables – 1 cup ( Carrot , Beans, Chow Chow, Peas , Potato or anything of ur wish )
Curd – 2 tbsp ( beaten )
Milk – 1/4 cup
Coriander powder – 2 tsp
Salt – to taste
Bay leaf – 2
Black stone flower – 2
Cumin seed – 1/4 tsp
Fennel seeds – 1/4 tsp
Curry leaves – 8 nos
Coriander leaves – 2 tbsp ( Finely Chopped )
Oil – 3 tsp
Ghee – tsp
To Grind:
Cloves – 2
Cinnamon stick – 2 ( small )
Cardamom – 1
Cashew – 2 nos
Poppy seeds – 2tsp
Split roasted gram/pottukadalai – 2 tsp
Green chili – 1
Coconut – 5 tbsp ( grated )
Procedure :
Grind the “To Grind” Section in to fine paste.
Cut the vegetables into the same size or the desired size.
In a pan add oil and ghee, add bay leaf, curry leaves, black stone flower, cumin and fennel seeds.
Add chopped onions, green chilies and fry till onion is translucent.
Add ginger garlic paste and fry till the raw smell leaves.
Add the vegetables, Coriander Powder and 1 cup water and allow the vegetables to cook in medium flame for sometime.
Add Curd, ground paste , salt and allow it to boil for 3 min.
Add the milk , coriander leaves and take out from the stove.
Onion – 2 nos ( Medium and Finely chopped)
Green chili – 3
Ginger garlic paste – 1/2 tsp
Mixed vegetables – 1 cup ( Carrot , Beans, Chow Chow, Peas , Potato or anything of ur wish )
Curd – 2 tbsp ( beaten )
Milk – 1/4 cup
Coriander powder – 2 tsp
Salt – to taste
Bay leaf – 2
Black stone flower – 2
Cumin seed – 1/4 tsp
Fennel seeds – 1/4 tsp
Curry leaves – 8 nos
Coriander leaves – 2 tbsp ( Finely Chopped )
Oil – 3 tsp
Ghee – tsp
To Grind:
Cloves – 2
Cinnamon stick – 2 ( small )
Cardamom – 1
Cashew – 2 nos
Poppy seeds – 2tsp
Split roasted gram/pottukadalai – 2 tsp
Green chili – 1
Coconut – 5 tbsp ( grated )
Procedure :
Grind the “To Grind” Section in to fine paste.
Cut the vegetables into the same size or the desired size.
In a pan add oil and ghee, add bay leaf, curry leaves, black stone flower, cumin and fennel seeds.
Add chopped onions, green chilies and fry till onion is translucent.
Add ginger garlic paste and fry till the raw smell leaves.
Add the vegetables, Coriander Powder and 1 cup water and allow the vegetables to cook in medium flame for sometime.
Add Curd, ground paste , salt and allow it to boil for 3 min.
Add the milk , coriander leaves and take out from the stove.
PANNER MASALA
Ingredients:
100 grams paneer
3 medium-sized tomatoes
2 medium-sized onions
A few cloves of garlic
Turmeric
Salt to taste
Sugar to taste
Hing
Mustard seeds
Oil
Garam masala to taste
3-4 teaspoons of milk
3-4 teaspoons of curd
Coriander to garnish
Method:
1) Peel the onions and garlic. Cut the tomatoes and onions into large pieces. Crush the tomatoes, onions, and garlic into a paste in mixer, without adding water. Keep aside.
2) Cut the paneer into small cubes.
3) Heat some oil in a kadhai and fry the paneer cubes till light brown. Take them out and keep aside.
4) Using the same oil, add mustard seeds and hing. Allow the mustard seeds to splutter.
5) Add the tomato-garlic-onion gravy and cook for some time, till the raw smell goes away.
6) Add salt, sugar, turmeric powder, and garam masala to taste. Mix well.
7) Add the fried paneer cubes and stir well.
8) Lastly, mix the curd and milk and add to the curry. Mix well and take off from gas.
9) Garnish with coriander leaves.
100 grams paneer
3 medium-sized tomatoes
2 medium-sized onions
A few cloves of garlic
Turmeric
Salt to taste
Sugar to taste
Hing
Mustard seeds
Oil
Garam masala to taste
3-4 teaspoons of milk
3-4 teaspoons of curd
Coriander to garnish
Method:
1) Peel the onions and garlic. Cut the tomatoes and onions into large pieces. Crush the tomatoes, onions, and garlic into a paste in mixer, without adding water. Keep aside.
2) Cut the paneer into small cubes.
3) Heat some oil in a kadhai and fry the paneer cubes till light brown. Take them out and keep aside.
4) Using the same oil, add mustard seeds and hing. Allow the mustard seeds to splutter.
5) Add the tomato-garlic-onion gravy and cook for some time, till the raw smell goes away.
6) Add salt, sugar, turmeric powder, and garam masala to taste. Mix well.
7) Add the fried paneer cubes and stir well.
8) Lastly, mix the curd and milk and add to the curry. Mix well and take off from gas.
9) Garnish with coriander leaves.
PALAK PANNER
Ingredients: (for 2 people)
1) 250 g palak leaves
2) 100 g paneer
3) 2-3 medium-sized onions
4) 2-3 medium-sized tomatoes
5) A small piece of ginger
6) A few cloves of garlic
7) 2-3 green chillies
8) Oil
9) Salt to taste
10) Sugar to taste
11) Mustard seeds
12) A pinch of hing
13) A bit of turmeric powder
14) 1 tablespoon milk
15) 2 tablespoons curd
16) A bunch of coriander
Method:
1) Wash and cut palak leaves into small pieces. Boil the palak and keep aside.
2) Cut the paneer into small cubes. Heat a little oil and a kadhai and fry the paneer pieces. Keep aside.
3) Cut the tomatoes and green chillies into medium-sized pieces. Take the skin off the garlic and ginger and cut into pieces. Chop the coriander. In a mixer, first grind the ginger, green chillies and garlic to a coarse paste. Then add the chopped coriander (keeping aside a small part for garnishing), tomatoes and onions and grind to a fine paste. Keep aside.
4) Heat the left-over oil after frying the paneer and add some mustard seeds and a pinch of hing. Let the mustard splutter.
5) Add the ginger-garlic-tomato-onion-chilly-coriander paste and cook for a while till the raw smell goes away.
6) Add the boiled palak and mix well.
7) Add salt, sugar and turmeric to taste. Mix well.
8) Add the milk and curd and mix well.
9) Add the fried paneer cubes and mix well. Let it cook for some time and then take off heat.
10) Decorate with chopped coriander leaves.
1) 250 g palak leaves
2) 100 g paneer
3) 2-3 medium-sized onions
4) 2-3 medium-sized tomatoes
5) A small piece of ginger
6) A few cloves of garlic
7) 2-3 green chillies
8) Oil
9) Salt to taste
10) Sugar to taste
11) Mustard seeds
12) A pinch of hing
13) A bit of turmeric powder
14) 1 tablespoon milk
15) 2 tablespoons curd
16) A bunch of coriander
Method:
1) Wash and cut palak leaves into small pieces. Boil the palak and keep aside.
2) Cut the paneer into small cubes. Heat a little oil and a kadhai and fry the paneer pieces. Keep aside.
3) Cut the tomatoes and green chillies into medium-sized pieces. Take the skin off the garlic and ginger and cut into pieces. Chop the coriander. In a mixer, first grind the ginger, green chillies and garlic to a coarse paste. Then add the chopped coriander (keeping aside a small part for garnishing), tomatoes and onions and grind to a fine paste. Keep aside.
4) Heat the left-over oil after frying the paneer and add some mustard seeds and a pinch of hing. Let the mustard splutter.
5) Add the ginger-garlic-tomato-onion-chilly-coriander paste and cook for a while till the raw smell goes away.
6) Add the boiled palak and mix well.
7) Add salt, sugar and turmeric to taste. Mix well.
8) Add the milk and curd and mix well.
9) Add the fried paneer cubes and mix well. Let it cook for some time and then take off heat.
10) Decorate with chopped coriander leaves.
LIMA BEANS KURMA
Ingredients:
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2
Tomato - 1
Coriander powder(dhaniya) - 1/2 tsp
Cumin powder(jeera) - 1/2 tsp
Lima beans - 1 1/2 cups (I used frozen)
Salt
Oil
Chopped cilantro - 2 tbsp
To Grind:
Green chillies -2
Ginger - 1 small piece
Grated coconut - 1/2 cup
Cinnamon - 1
Fennel seeds - 1/2 tsp
Direction:
1. Chop onion and tomato finely. Grind the ingredients given under "to grind" to a smooth paste with a little water.
2. In a pan, heat oil and add mustard and cumin seeds.
3. When they start to splutter, add chopped onion and fry till it becomes golden brown. Add chopped tomato and fry till is becomes soft.
4. Add the beans with cumin powder, coriander powder and salt. Cook covered till it becomes soft.
5. Now add the ground paste and cook for 5 more minutes covered. Add a little water if required.
6. Garnish with chopped cilantro and serve with roti/rice.
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2
Tomato - 1
Coriander powder(dhaniya) - 1/2 tsp
Cumin powder(jeera) - 1/2 tsp
Lima beans - 1 1/2 cups (I used frozen)
Salt
Oil
Chopped cilantro - 2 tbsp
To Grind:
Green chillies -2
Ginger - 1 small piece
Grated coconut - 1/2 cup
Cinnamon - 1
Fennel seeds - 1/2 tsp
Direction:
1. Chop onion and tomato finely. Grind the ingredients given under "to grind" to a smooth paste with a little water.
2. In a pan, heat oil and add mustard and cumin seeds.
3. When they start to splutter, add chopped onion and fry till it becomes golden brown. Add chopped tomato and fry till is becomes soft.
4. Add the beans with cumin powder, coriander powder and salt. Cook covered till it becomes soft.
5. Now add the ground paste and cook for 5 more minutes covered. Add a little water if required.
6. Garnish with chopped cilantro and serve with roti/rice.
POTATO KAALAN
Method
1. Grind the mixture: ½ cup coconut, 1tsp cumin seeds and 4 green chilies
2. Heat the pan with oil; add 1 cup of finely chopped potato, ½ tsp turmeric and cover cook for 5 minutes until the potato gets cooked.
3. Add little water while cooking.
4. Once the potato is cooked, add the ground paste and 1 – 1 ½ cup of sour thick buttermilk to this vegetable.
5. Add salt and cook for another four to five minutes. Once it is cooked turn off the heat.
6. In another pan, heat a tsp of coconut oil, mustard seeds, red chilies, ¼ tsp fenugreek seeds, curry leaves and sauté them.
7. Once the mustard starts to splutter add this to the curry and keep it covered to absorb the flavor.
8. Serve with rice and pappadam
1. Grind the mixture: ½ cup coconut, 1tsp cumin seeds and 4 green chilies
2. Heat the pan with oil; add 1 cup of finely chopped potato, ½ tsp turmeric and cover cook for 5 minutes until the potato gets cooked.
3. Add little water while cooking.
4. Once the potato is cooked, add the ground paste and 1 – 1 ½ cup of sour thick buttermilk to this vegetable.
5. Add salt and cook for another four to five minutes. Once it is cooked turn off the heat.
6. In another pan, heat a tsp of coconut oil, mustard seeds, red chilies, ¼ tsp fenugreek seeds, curry leaves and sauté them.
7. Once the mustard starts to splutter add this to the curry and keep it covered to absorb the flavor.
8. Serve with rice and pappadam
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