Chana dal 100 gm
Yam 250 gm
Turmeric powder ½ teaspoon
Chilli powder 1 spoon
Salt to taste
Grated coconut 2 ½ cups
Oil 3 tblespoon
Mustard seed
Cut yam in 1”cube size, mix with chanadal turmeric powder and cook till tender. Cook in such a way that no water remains. Grate coarsely1½ cups of coconut and add to the cooked yam chanadal. Allow to strain water. Remove from fire. In a thick bottomed pan add oil splutter mustard seed and to it add remaining coconut. Fry till the oil turns brown and pour the curry, to the mixture. Mix well and dry the curry and remove from fire
Sunday, July 4, 2010
Aviyal
Beans 200 gms
Snake gaurd 100 gms
Carrot 150 gms
Drum stick 2
Yam 200 gm
Banana 2
Coconut oil 3 spoon
Coconut scrapped 2 cups
Green chilli 10
Cumin seed ½ spoon
Yogurt 1 cup
Turmeric powder 1 tea spoon
Salt to taste
Curry leaves 4 stem
Cut all vegetable in 3” size and very thin. In a thick bottomed pan mix all vegetable, turmeric powder ,2 stems of curry leaves and 1 spoon of coconut oil. Mix well and cook in slow fire closing the vessel till tender stirring frequently. Grind coarsely coconut, green chilli and cumin seed. To the cooked vegetable add yogurt and cook for 2 mts, and add the ground paste and salt. Mix well. Remove from fire and add balance oil and curry leaves stir well and close with a lid.
Snake gaurd 100 gms
Carrot 150 gms
Drum stick 2
Yam 200 gm
Banana 2
Coconut oil 3 spoon
Coconut scrapped 2 cups
Green chilli 10
Cumin seed ½ spoon
Yogurt 1 cup
Turmeric powder 1 tea spoon
Salt to taste
Curry leaves 4 stem
Cut all vegetable in 3” size and very thin. In a thick bottomed pan mix all vegetable, turmeric powder ,2 stems of curry leaves and 1 spoon of coconut oil. Mix well and cook in slow fire closing the vessel till tender stirring frequently. Grind coarsely coconut, green chilli and cumin seed. To the cooked vegetable add yogurt and cook for 2 mts, and add the ground paste and salt. Mix well. Remove from fire and add balance oil and curry leaves stir well and close with a lid.
Olan
Very tender cucumber (winter melon)sliced very thin and 2” size 2 cup
Coconut 2nd milk 1 cup
Coconut milk 1st ¾ cup
Salt to taste
Coconut oil 1 tble spoon
Curry leaves 2 stems
Cook cucumber in 2nd milk add salt and cook again then add 1st milk allow just to simmer. Remove from fire . Put curry leaves and pour coconut oil. Serve hot
Coconut 2nd milk 1 cup
Coconut milk 1st ¾ cup
Salt to taste
Coconut oil 1 tble spoon
Curry leaves 2 stems
Cook cucumber in 2nd milk add salt and cook again then add 1st milk allow just to simmer. Remove from fire . Put curry leaves and pour coconut oil. Serve hot
Kaalan
Raw banana 2
Yam 300 gms
Pepper 1 tbl spoon
Turmeric powder 1 teaspoon
Coconut 2 scrapped
Cumin 1 tea spoon
Green chilli 10-12
Thick sour yogurt 2 cups
Salt to taste
Oil 1 tble spoon
Mustard seed 1 teaspoon
Broken red chilli 3
Curry leaves 4 stem
Fenugreek ½ teaspoon
Skin banana and cut such as thick semi circle pieces, and yam big pieces. Cook both with pepper and turmeric powder till tender. Grind coconut,green chilli and cumin seeds to very fine paste with little water. To the cooked vegitable add yogurt and allow to boil for a while and then add the ground masala . Cook till the gravy thickens in slow fire. Remove from fire and add two stems of curry leaves. Keep aside closed for some time. In a pan add oil sputter mustard seed, then add fenugreek when fenugreek turns little brown add balance curry leaves and broken chilli fry for a while and pour over the kept aside curry.
Notes: White colour green chilli is the best for kaalan. When vegetable with pepper and turmeric starts boiling sprinkle hand full of water which prevents the pungent smell of pepper . Though any edible oil can be used, coconut oil is the best. If water content ,salt and sour taste is correct this curry will remain for 7 days without refrigerating.
Yam 300 gms
Pepper 1 tbl spoon
Turmeric powder 1 teaspoon
Coconut 2 scrapped
Cumin 1 tea spoon
Green chilli 10-12
Thick sour yogurt 2 cups
Salt to taste
Oil 1 tble spoon
Mustard seed 1 teaspoon
Broken red chilli 3
Curry leaves 4 stem
Fenugreek ½ teaspoon
Skin banana and cut such as thick semi circle pieces, and yam big pieces. Cook both with pepper and turmeric powder till tender. Grind coconut,green chilli and cumin seeds to very fine paste with little water. To the cooked vegitable add yogurt and allow to boil for a while and then add the ground masala . Cook till the gravy thickens in slow fire. Remove from fire and add two stems of curry leaves. Keep aside closed for some time. In a pan add oil sputter mustard seed, then add fenugreek when fenugreek turns little brown add balance curry leaves and broken chilli fry for a while and pour over the kept aside curry.
Notes: White colour green chilli is the best for kaalan. When vegetable with pepper and turmeric starts boiling sprinkle hand full of water which prevents the pungent smell of pepper . Though any edible oil can be used, coconut oil is the best. If water content ,salt and sour taste is correct this curry will remain for 7 days without refrigerating.
Subscribe to:
Posts (Atom)