South Indian Curry Powder

                                             South Indian Curry Powder



Ingredients :

• 1tsp each of channa dal, urad dal, toor dal and rice grains
• 1 tsp each of cumin seeds, mustard seeds, fenugreek seeds  black pepper and turmeric powder
• Coriander seeds - 1 cup
• Red chilli powder - 1/4 cup
• Asafoetida powder - 1/2 tsp
• Curry leaves - little

Method :

Dry roast the dals and rice grains till light brown. Add the other ingredients. Saute curry leaves and chillies in a little oil. Grind all together in mixer. Store in air- tight container and use . You can keep this for 15 days.  [ keep this in fridge. ]

Curry Powders

                                          Curry Powders [ Maharashtrian Type Masala Powders ]



Ingredients :

• Coriander seeds - 1 cup
• Cumin seeds - 1 tsp
• Cloves - 5 to 6
• Fenugreek seeds - 1/2 tsp
• Black pepper - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Poppy seeds - 2 tsp

Method :

This masala should be prepared fresh. It cannot be stored. Mix all ingredients and grind in mixer. If desired, one onion, 4 to 5 garlic flakes, cloves, and green or red dry  chillies can be added while grinding. Use this masalas and make yummy subji. [ for wet pulses subji ]

Pudalangai Thayir Pachadi [ snake gourd in yoghurt ]

                                                        Pudalangai [ snake gourd ] thayir Pachadi




Ingredients :

• Snake gourd - 200gm.
• Yoghurt - 2 cups [ beaten ]
• Curry leaves - few
• Salt - as required

For paste :

• Ginger - small piece
• Fresh coconut - 2 table spoon

For seasoning :

• Mustard seeds - 1/2 tsp
• Oil - 1/2 tsp

Method :

Prepare a coarse paste of the ginger and coconut and keep aside. Wash and chop the vegetable in to small semi- circles. Heat a cup of water with salt in a deep pan and add the chopped vegetable. Saute lightly with a spoon till rich green in colour. Close and simmer over a medium flame for 3 to 5 minutes till the vegetable cook and soft. Remove from the gas. Heat oil and pop the mustard seeds. Add the prepared mustard, blended paste and the vegetable to the yoghurt. Mix well.

Note :  Use less salt for this vegetable. Remove the seeded middle portion if not tender.

Bhindi Masala [ my mom's preparation ]

Ingredients :

• Ladies finger [ bhindi ] - 1/2 kg
• Big onion - 1/2 kg [ peeled and chopped finely ]
• Grated fresh coconut - 2 to 3 tbl.sps. [ grind without water ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Dhaniya, jeera powder - 1 tsp
• Tamarind paste - 1/2 tsp
• Oil - for deep frying

Method :

Wash and cut the bhindi into 1/2 inch pieces. Then keep kadai on the gas, pour oil. When the oil become hot fry the bhindi till it change in colour. Remove from the oil and keep aside. In the same kadai add 2 to 3 table of oil, and fry the chopped onion into brown colour. Then add the masalas one by one. [ salt, turmeric, red chilli, dhaniya jeera powder, tamarind paste.] Mix well and add the bhindi along with ground coconut. When the subji completely coated to the masalas remove from the gas. Garnish with chopped coriander leaves. Serve with roti, and rasam rice.

Thakkali Sambhar [ My mom's recipe ]

Ingredients :

• Red ripe tomatoes - 1kg [ chopped ]
• Boiled thur dal - 1 cup [ mashed ]
• Small onion - 1 cup [ peeled and cut ]
• Big onion - 2 [ peeled and chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 2 tsp
• Asafoetida - 1/4 tsp
• Jaggery - little
• Curry leaves - little
• Coriander leaves - little

For seasoning :

Mustard seeds - 1 tsp
Channa dal - 1 tsp
Dry red chillie - 1 [ broken ]
Oil - 1 tsp

Method :

Grind the tomatoes inthe mixcer [ like purie ] and keep aside. Take one deep bottom kadai add oil. When the oil become hot add seasoning. When the mustard seeds pop, and the channa dal change in colour , add onion and fry till it change into light brown in color. Then add tomato purie, salt, turmeric, sambhar powder and jaggery with enough water.  Allow to boil till the raw smell goes. Then add the boiled  mashed dal. Boil for another 5 to 10 minitues. When the kuzambu gets ready remove from the gas and garnish with curry leaves and coriander leaves. Serve hot with steamed rice, and idli and dosas.

Lauki Tamatar [ Punjabi Style ]

Ingredients :

• Garam masala powder - 1/2 tsp
• Sugar - 1/2 tsp
• Lauki small [ bottle gourd ] - 1 [ peeled and cut into small pieces ]
• Onions - 2 [ peeled and chopped ]
• Ginger - 1 / 2 inch piece [ chopped ]
• Green chillies - 2 [ deseeded and chopped ]
• Red tomatoes - 3 [ chopped ]
• Turmeric powder - 1/2 tsp
• Dhania powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Amchoor powder - 1/2 tsp [ or 1/2 lemon juice ]
• Cumin seeds - 3/4 tsp
• Salt - as required
• Desi ghee or oil - 3 tsp

Method :

Take one pressure cooker, heat ghee or oil reduce the flame and add jeera, fry till golden brown. Then add onions and fry till transparent. Then add turmeric, green chillies and ginger. Stir till onions turn into light brown. Add tomatoes, cook till soft and well blended with onions. Reduce flame and then add all masalas one by one. cook on low flame till oil separates. Then add lauki and mix well. Add 1/2 cup of water and close the cooker. When 1 whistle comes, reduce the flame and keep for 5 minutes. Then remove from the gas. After the pressure leaves open and garnish with chopped coriander leaves. Serve hot with chappaties.

Pumpin Curry

Ingredients :

• Red pumpkin - 2 cups [ chopped ]
• Onion - 2 medium size [ chopped ]
• Churned curd - 1 cup
• Green chillies - 4to 5 [ chopped ]
• Ginger - 1 / 2 inch piece [ chopped ]
• Cumin seeds - 1 tbls. sps.
• Coriander seed powder [ dhanya powder ] - 1 tsp
• Salt - as required
• Grated coconut - 1/4 cup

For seasoning :

• Mustard seeds - 1 tsp
• Oil - 2 tsp
• Curry leaves - little

Method :

In a kadai, heat oil. Add mustard, when it splutters, add cumin seeds, chopped onions, green chillies and ginger. Turn well. When pumpkin is 3/4 th cooked, add grated coconut and cook till pumpkin is done. Finely add churned curd and mix well. cook for a minute. Garnish with curry leaves. Serve hot.