Inji Curry

Ingredients:

• Ginger 1 cup
• Green chilly 1/2 cup
• Tamarind (lemon size)
• Jaggery 1 small
• Chilly pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Methi pdr(Uluva podi) 1/4 Tsp
• Mustard seeds
• Curry leaves
• Salt
• Oil

Soak tamarind in water. Sieve the extract and keep it aside. Cut ginger and green chilly into small pieces. Then fry it in low flame (moothu povaruthu). Boil together the tamarind extract and salt, then reduce the heat and add the turmeric pdr, chilly pdr and grated jaggery. Mix it well. Add the fried ginger and green chilly into the pdr mixture and boil it well (nannayi vattichedukuka). Remove it from fire and season it with curryleaves, mustard seeds and methi pdr(uluva podi).

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Cauliflower Thoran

Ingredients:

• Cauliflower 2 cup chopped
• Coconut 1/2 grated
• Green chilly 4 to 5
• Ginger small piece
• Shallots 5 to 7
• Curry leaves
• Mustard
• Water
• Salt
• Oil

Soak the cauliflower pieces in salt water for 1/2 hour. Chop it and keep aside. Heat oil in a pan and add mustard seeds and curry leaves. When it splutters, put the chopped cauliflower,grated coconut, sliced shallots, ginger, salt and curry leaves. Cook it in low flame.

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Beetroot Pachadi

Ingredients:

• Beetroot 1 big
• Onion 1 med
• Chilly 5 to 7
• Yoghurt 1/2 to 3/4 cup
• Coconut 1 cup grated
• Ginger 1 small piece
• Shallots 1 to 2
• Curryleaves
• Fenugreek
• Mustard
• Water
• Salt
• Oil

Clean the beetroot. Finely grate it and cook it with chopped onion, ginger, chilly, salt and little water. Grind together coconut, onion, chilly and little mustard seeds. Add this paste into cooked beetroot. After cooling down, add yoghurt into this and mix well. Season it with shallots, fenugreek seeds, mustard seeds and curry leaves.

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Sambar

Ingredients:

• Dal 1 cup
• Onion 1
• Drumstick 2
• Potato 2 med
• Shallots 3 to 5
• Green chilly 5 to 6
• Tomato 2 medium
• Carrot 2 to 3 small
• Cucumber 1/2 cup
• Sambar pdr 2 to 2 1/2 Tbsp
• Tamarind ( lemon size)
• Turmeric pdr 1/2 Tsp
• Fenugreek seeds
• Dry chilly 3 to 4
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Soak tamarind in water and sieve the extract. keep it aside. Cook dal with a pinch of turmeric and salt. Add the cut vegetables, green chilly and curry leaves to it and cook well. Once it gets cooked well, add tamarind extract, sambar pdr and rqd amount of salt. Boil it for few mins. Season it with mustard, fenugreek seeds, curry leaves, shallots and dry chilly.

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Kappalanga Pulincurry

Ingredients:

• Raw papaya 2 cup
• Chilly pdr 1 1/2 Tsp
• Turmeric pdr 1/4 Tsp
• Corriander pdr 1/2
• Green chilly 4
• Chopped ginger 1 Tsp
• Chopped garlic 1 Tsp
• Shallots 6
• Tamarind lemon size
• Cooked toor dal 1/2 cup
• Coconut milk 1/2 cup
• Water 2 cup
• Salt
• Oil

Soak tamarind in 2 cup water and sieve the extract. Cook papaya with chilly, corriander, turmeric pdr and salt in tamarind water. Then mash it with a spoon and add the cooked dal. Add 1/2 cup of thick coconut milk into this and boil it in low flame for few minutes and keep it aside. Season it with chopped ginger, garlic, sliced shallots, chilly, curry leaves and mustard.

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Pineapple Pachadi

Ingredients:

• Chopped pineapple 1/2 portion
• Grated jaggery small
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1 Tsp
• Green chilly 4
• Coconut 1 cup
• Mustard seeds
• Curry leaves
• Dry chilly
• Tamarind
• Water
• Salt
• Oil

Grind coconut and green chilly into a fine paste and keep it aside. Soak tamarind (lemon size) in 3/4 cup water and and seive it to get the extract. Boil it with turmeric and chilly pdr. Add chopped pineapple into this and cook well. After it gets completely cooked, add the grated jaggery and mix well (nannayi varatti edukkuka). Reduce the heat and add grounded coconut and salt. Stir it and boil it for few minutes. Remove it from fire and season it with mustard, dry chilly and curry leaves.

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Moru Kachiyathu

Ingredients :

• Curd 500ml
  
• Coconut 1/2 cup
  
• Chilly 4 to 5
  
• Garlic 1 to 2 pods
  
• Onion or kunjulli
  
• Curry leaves
• Turmeric pdr 1/4 tsp
  
• Mustard seeds 1/4 tsp
  
• Fenugreek seeds 1/4
  
• Cumin seeds 1/4
  
• Chilly pdr 1 pinch
  
• Salt
  
• Oil

Grind the coconut,chilly,garlic,onion,cumin seeds and turmeric together to a fine paste and mix it with salt and curd. Transfer it into a vessel and heat it in a low flame. Keep stirring till it becomes warm. Do not over heat it. Heat oil in a pan,add mustard seeds,fenugreek seeds,onion and curry leaves. Saute well and remove from heat. Add a pinch of chilly powder. Mix well and pour this into the mixture.

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Chana Masala

Ingredients:

• Chana 1 cup
• Tomato 1 big
• Onion 1 big
• Green Chilly 2 to 3
• Cumin seeds 1 Tsp
• Ginger paste 1/2 Tsp
• Garlic paste 1/2 Tsp
• Corriander pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1Tsp
• Chilly pdr 1 Tsp
• Whole spices
• Water
• Salt
• Oil

Soak chana overnight and cook it. Grind onion to a smooth paste and keep it aside. Heat oil and add cumin seeds and whole spices (clove 2, cinnamon 1 small stick). Pour the onion paste, ginger garlic paste, crushed chilly and salt. Saute it till it is void of the raw smell. Add chilly, corriander, turmeric and garam masala pdr and roast it well in medium heat. Add the chopped tomato, little water and cooked chana. Cover it and cook till the gravy thickens.

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Chakkakuru ( Jackfruit seed) Mezhukkupuratti

Ingredients:
Chakkakuru 10 to 15
Garlic 2 to 3 pods
Shallots 5 to 8
Pepper pdr a pinch
Corriander pdr 2 Tsp
Turmeric pdr 1/2 Tsp
Garam masala 1/2 Tsp
Chilly pdr 3 Tsp
Mustard seeds
Curry leaves
Water
Salt
Oil
Cut the seeds into small pieces. Add sliced shallots, garlic, curryleaves, salt and powders into the cut seeds and cook it with required amount of water. Keep it aside. Heat oil in a pan and add mustard, shallots and curry leaves. Then add the above prepared seeds and pepper pdr into this and saute till it turns dry and crispy.

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Omanayappam

Rice 1 1/2 cup
Aval white (Poha) 1 cup
Coconut 1 cup
Urud dal 1 Tsp
Sugar as rqrd
Yeast 1/4 Tsp
Salt as rqrd
Water as rqrd

Soak the rice and urud dal overnight. Grind together aval and coconut with little water and keep it aside. Clean well and grind rice and urud dal. Combine the above grounded ingredients and mix well. Add required amound of salt and yeast. Keep it over night. After it rises completely, add sugar and mix well. Keep it aside for another 1/2 an hour. Do not stir it again. Heat thava and pour a spoon full of batter (take batter from the top without stirring it). Cover it with a lid and cook well.

Note: Do not turn the appam to cook the other side, as we do for dosai. The right time to take the appam is when it's surface will be filled with a lot of holes and turns slightly dry. For all types of appams, the best time to add sugar is about half an hour before you intend to cook it.

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