Vatha kulambu - Tamilnadu Recipe

Ingredients

Sundakkai Vathal (Turkey Berry) - 1 1/2 tblspn

Manathakkali (black nightshade) - 1 1/2 tblspn 

                                               { You can prepare this with Either  Manathakkali (black nightshade) or sudakkai (Turkey Berry) Vathal  }

Tamarind - lemon sized ball

Vatha kulambu powder - 2 tbsp
Sesame seed oil - 3 tbsp 
Curry leaves - 1 spring
Salt to taste

Mustard seeds - 1 tsp
Fenugreek seeds- 1/2 tsp
Red chilli - 2 (broken into two)
Asafoetida/Hing- 1/4 tsp

Preparation

1.Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice.

2.Heat sesame oil  in a heavy bottomed pan, add mustard seeds, when they splutter, add fenugreek seeds, asafoetida, dry red chilli , curry leaves and sundakkai vathal & Manathakkali.

3.Saute for a few minutes, then add tamarind extract, vatha kulambu powder,turmeric powder and salt required .

4.Let it boil till the raw smell of the tamarind goes and the gravy reaches a saucy consistency.

Serve with Rice and pappadam.

Green Peas Curry with coconut milk -Kerala Recipe

Ingredients
whole Green Peas -1 cup

Onions(chopped) - 1

Tomato(chopped)-1

A Few curry leaves

Mustard seeds- 1 tspn

Dried Red chillies- 2 nos(broken into two)

Ginger -2' inch piece (finely chopped)

Garlic -   4-5 cloves ( crushed)

Turmeric powder -½ tspn

Chilli powder - 1tspn

Coriander powder - 1tspn

Garam Masala powder - 1 tspn (optional) 

Coconut milk - 1 cup

A few Coriander leaves

Extra Virgin Olive Oil- 2 tblspn

Water as required

Salt to taste

Preparation

1.Soak the whole green peas over night.Cook the green peas in a pressure cooker with salt.keep it aside.

2.Heat oil in a pan.

3.Add mustard seeds and let it crackle.

4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.

5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.

6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.

7.Add the cooked green peas and coconut milk.And mix well.Add a little water if necessary .

8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with Chappathi ,rotis or rice.

Muringakai parippu curry /Drumstick Lentil Curry - Kerala Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Drum Sticks - 1 cup (cut into 2'pieces)
Potato - 1 ( cubed)
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Grated coconut - 1/4 cup
Cumin seeds - 1 tspn
Small onion - 4
Coconut oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal.
2.Cook the potato and drum sticks along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.
4.Grind coconut with small onions and cumin seeds in little water.
5.Pour the blended coconut solution to this.Bring to boil for 5 mins and remove from the stove.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Capsicum Tamarind Curry / KodaiMilagai Puli Kulambu - South Indian Recipe

Ingredients

Onion – 1 ( sliced)
Sambar Powder / Puli Kulambu Powder - 1 tblspn
Tamarind Juice – 1/2 cup , concentrated
Capsicum-1 (chopped)
Turmeric powder- 1 pinch
Mustard seeds - 1/2 tsp

Curry leaves - 1 spring

Dried Red chillies - 2 (broken into two)
Fenugreek seeds/Methi seeds - 1/2 tsp
Extra virgin Olive Oil / or Coconut oil - 2 tsp
Salt to taste

Preparation

1.Heat oil in a pan and splutter mustard and fenugreek seeds.

2.Add dried red chillies and curry leaves.

3.Add the sliced onion and saute until the becomes soft.
4.Add the chopped Capsicum .
5.Add the sambar powder , turmeric powder and salt and fry until oil separates out from the masala.
6.Soak tamarind in water and squeeze out to make tamarind juice.
7.Add the tamarind juice  bring it to boil.
8.Cook till the raw smell goes away.Turn off once the oil separates out from the gravy.
Serve with Rice.

Baby Bella Mushroom Curry - Indian Recipe

Ingredients
Baby Bella Mushroom  - 1 lb
Extra virgin olive oil – 2-3 tblspn
Onion  -  1  (medium size-chopped)
Green chillies -  4-5 nos (chopped)
Ginger - a medium sized piece (chopped)
Garlic - 3 cloves (chopped)
Tomato  -  1 (chopped)
Coriander powder - 1 tsp
Chilly powder -1  tsp
Turmeric powder - 1/2 tsp
Chopped Coriander leaves  for garnishing
Cumin seeds  -  1/2 tsp
Mustard seeds  - 1/2 tsp
Salt to taste
Preparation
1.Heat oil in a pan and add mustard seeds followed by cumin seeds and when they splutter, add crushed ginger and garlic and fry till they become light brown in color.
2.Add finely chopped onions and chopped green chillies and saute till onions become translucent.
3.Then lower the flame and add coriander powder, red chilli powder and turmeric powder and fry for less than a minute.
4.Add tomatoes  and cook till almost all water is evaporated or till the oil oozes out.
5.Add chopped mushrooms along with enough salt and mix it nicely and cook covered in a medium flame for about 30 minutes.
6.Garnish with chopped coriander leaves.
Serve with Chappathi or Rice

Potato Curry - Indian Recipe

Ingredients

Potato-2

Onions(chopped) - 1

Tomato(chopped)-1

A Few curry leaves

Mustard seeds- 1 tspn

Dried Red chillies- 2 nos(broken into two)

Ginger -2' inch piece (finely chopped)

Garlic -   4-5 cloves ( crushed)

Turmeric powder -½ tspn

Chilli powder - 1tspn

Coriander powder - 1tspn

Garam Masala powder - 1 tspn (optional)

A few Coriander leaves

Extra Virgin Olive Oil- 2 tblspn

Water as required

Salt to taste

Preparation

1.Cut the potato into 4 equal pieces and Cook it in a pressure cooker with salt.Let it cool and peel the potatoes.Again cut into small bite size pieces. keep it aside.

2.Heat oil in a pan

3.Add mustard seeds and let it crackle.

4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.

5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.

6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.

7.Add the cooked potatoes and mix well.Add a little water if necessary .

8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with Chappathi ,rotis or rice.

Muringakai Mulakushyam/Drumstick Lentil Curry - Kerala Recipe

Ingredients

Drum sticks – 3 (cut into 2’pieces)

Turmeric powder – ½ tspn

Salt to taste

Toor dal – ¾ cup

Grated coconut – 1cup

Green chilli – 3

Cumin seeds – ½ tspn

Coconut oil – 1 tblspn

Urad dal – ½ tspn

Mustard seeds – 1 tspn

Dried whole red chilli – 2 (broken into two)

Curry leaves – 2 springs

Prepration

1.Cook the drumsticks along with salt,turmeric powder and water.

2.Add the cooked toor dal and let it boil .

3.Grind the grated coconut along with cumin seeds and green chilli.Add this ground paste to it

4.Let it boitl for 5 mins and remove from the stove.

5.Heat oil in a pan.Splutter mustard seeds.Add urad dal ,dried red chilli and curry leaves.Pour this to it for garnishing.
Serve with Rice.

Summer vegetable Curry

Ingredients
Butter-2tbspn
Onion (medium size)-1 (sliced)
Garlic cloves -2 (chopped)
Ginger – 2tspn
Pepper to tatse
Salt to taste
Potato(medium size) – 1 (cubed)
Zucchini -1(sliced)
Bell pepper – 1 (sliced)
Corn starch – 4tblspn
Curry powder-2tblpsn (I used chilli powder-1 1/2 tspn,coriander powder-1 tspn.turmeric powder-1/2 tspn)
Bay leaf – 1
Ketchup – 1 tblpsn
Milk-3tblspn
Soy sauce-1tblspn
Green peas- ¼ cup
Vegetable broth-946 ml pkg
Apple-1/4 (grated)
Cilantro for garnishing
Preparation
1.Heat butter in a deep pan
2.Sauté garlic, ginger and onion.
3.Add zucchini, bell pepper and potato, sauté a little more.
4.Mix cornstarch and curry powder. Stir well for a minute, making sure not to burn.
5.Add vegetable broth, bay leaf,soy sauce and ketchup. Add salt and pepper to taste.simmer over low heat for 20 minutes.
6.Once the vegetables are cooked through, add milk, grated apple and green peas and cook for another 5 minutes
7.Garnish with chopped cilantro.
Serve with Brown Rice

Kollu Puli kulambu (Horse gram tamarind curry)-South Indian Recipe

Ingredients

Horse gram - 1 cup

Tomato - 1

Pearl Onion - 1/2 cup (chopped)

Garlic - 3 clove (crushed)

Dry red chili - 2 (broken into two)

Mustard seeds - 1 tspn

Curry leaves - 2 springs

Turmeric powder - 1/2 tspn

Chilli powder - 1 tspn

Salt (or to taste)

Thick tamarind (1 lemon size) pulp

Water - 3 cups

Coconut oil/Olive oil - 2 tspn

Preparation 

1. Pressure cook the horse gram with 3 cups of water and salt for upto 3 to 4 whistles. 
2. Add the chopped tomatoes,chilli powder and turmeric powder.Let it boil for 10 minutes in medium heat.
3. Add tamarind pulp and boil another 10 minutes in medium heat.Add water if needed.
4. Heat oil in an another pan.Splutter mustard seeds.Add crushed garlic ,dried red chillies ,pearl onions and curry leaves.Stir for 2-3 minutes.
5. Pour this into the Curry for garnishing.

Kathirikai(brinjal) Kara Kuzhambu - Tamilnadu Cuisine

Ingredients

Brinjal – 3 (Cut into Medium size)

Pearl Onion – 10
Big Onion – ½ (sliced)Tomato – 1 (cut into 4 pieces)
Coconut gratings – 1 tablespoon
Tamarind – small lemon size

Chilli powder Powder – 1 tspn

Turmeric Powder – ½ teaspoon
Gingelly Oil – 2 tablespoon
Mustard – ½ teaspoon
Fenugreek – ½ teaspoon
Red Chillies – 2 (broken into two)
Urad dal– 1 tspn

Channa dal - 1tspn
Curry leaves – 2 springs

Salt to taste

Preparation

1. Soak tamarind and salt in water. Squeeze out the juice, add water and make 3 cups of tamarind water.
2. In a pan add one tspn gingelly oil and add big onion pieces and saute till it turns transparent. Add tomato pieces and fry till the tomatoes mashed well. Add coconut gratings  and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste.
3. Heat the remaining oil in the pan.Splutter mustard seeds. Add Urad dal, channa dal,red chillies,curry leaves. Then add fenugreek seeds and fry till it turns light brown. Add pearl onions and fry well. Then add brinjal pieces.
4. Add chilli powder and turmeric powder and fry for two to three minutes.
5. Add tamarind water.
6. Bring to boil. Reduce the heat and cook till the brinjal is tender. Now add the ground paste along with a cup of water and stir well. Allow to cook in reduced heat for three to five minutes.

Tamilnadu special - Poondu Kulambu ( Garlic Tamarind curry)

Ingredients

Garlic–20–40pods(peeled)

Sesame oil- 3 tblsp

Asafoetida - a pinch

Tamarind - 1 lemon size

Turmeric powder - 1/4 tsp

Chilli powder- 1 tspn

Coriander powder- 1 tspn 

Black Pepper corn – 1 tspn 

Mustard seeds - 1/2 tsp

Fenugreek seeds- 1/4 tsp

Dried red chillies-2 (broken into into)

Curry leaves - 1 spring

Chopped Red onion or shallot - 1 cup

Tomato - 1 big size(chopped)

Salt  to taste

Jaggery - 1 tsp(optional)

Preparation

1.Heat oil in a pan.Add black pepper corn,garlic and onion and saute well till golden brown.

2.Allow them to cool and take ¾ portion of garlic separate and grind the remaining portion.

3.Heat oil in a pan .Add the mustard seeds and fenugreek seeds.let it crackle and  Sprinkle the asafoetida and add dried red chillies.

4.Then add the chopped tomatoes and let it mash completely.

5.Add the grinded paste and then allow the oil to oozes out.

6.Add garlic pods and curry leaves

7.Add chilli powder ,coriander powder  and turmeric powder. fry till the raw smell of the powders go away.

8.Add the tamarind extract and jaggery(optional).

9.Wait till the kulambu becomes a thick gravy . Allow it to boil well till oil oozes out.

Serve with rice,chappathi or curd rice.

Pavayka Curry -Bitter gourd(bitter melon)curry,pavakkai kulambu - Kerala style recipe

Ingredients
Pavayka(cut into small pieces)- 500 gm
Onion(chopped)-½ no
Tomato(chopped)-1
Tamarind -1 lemon size (soaked in one cup water) to make pulp
Grated coconut-150 gm
Oil-2 tblspn
Chilly powder- 1 tspn
Turmeric powder- ¾ tspn
Coriander powder-¾ tspn
Mustard seeds- 1 tspn
Red chillies-2 nos
Green chillies-2nos
Salt to taste
A few curry leaves
Preparation
1.Grind the coconut with cumin seeds and keep aside.
2.Heat oil in a pan and add mustard seeds.After seeds splutter add red chillies,green chillies,onions and curry leaves .saute for a while.
3.Add the pavayka and fry for 5 mins .
4.Add chilly powder,coriander powder and turmeric powder.
5.Add the tomatoes and saute it
6.Add the tamarind paste and salt .
7.Add the coconut paste(which kept early aside) and required water . And let it boil for10 mins .
Serve with rice.

Padavalanga Parippu Curry /Snake gourd curry -South Indian Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
padavalanga /snake gourd(cut into cubes)-2cup
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Small onion - 4
Extra virgin olive oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal and keep aside.
2.Cook snake gourd along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.Boil for 5 minutes.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Churakka Curry(Bottle gourd/Lauki/Surakai curry) -Indian Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Churakka/Bottle gourd(cut into cubes)-2cup
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Small onion - 4
Extra virgin olive oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal and keep aside.
2.Cook bottle gourd along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.Boil for 5 minutes.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Kumbalanga Parippu Curry ( Ashgourd Dal curry) - Kerala Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Kumbalanga /Ash gourd(cut into cubes)-2cup
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Grated coconut - 1/4 cup
Cumin seeds - 1 tspn
Small onion - 4
Coconut oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal.
2.Cook ash gourd along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.
4.Grind coconut with small onions and cumin seeds in little water.
5.Pour the blended coconut solution to this.Bring to boil for 5 mins and remove from the stove.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

cherupayar(Moong Dal) chammanthi -Green gram chutney/gravy

Ingredients
Cherupayar (Moong dal)- 1/2 cup
Onion - 1 (medium size-chopped)
Garlic pods - 5 (crushed)
Dried red chillies - 4
Green chillies - 4
Curry leaves - 1 spring
Olive oil - 2 tspn
Mustard seeds - 1/4 tspn
Coconut oil - 1 tspn
Salt to taste
Tamarind extract - 2 tspn
Preparation
1.Pressure cook the cherupayar (moong dal) along with salt & water.Then grain it and keep aside.
2.Heat olive oil in a pan.
3.Splutter Mustard seeds.Add curry leaves,red chillies and garlic .
4.Add onions and green chillies fry till golden color.
5.Add cherupayar and salt. Stir well for 3 mints.Remove from the stove and let it cool.
6.Grind them with tamarind extract ,salt and required water.(do not add too much water)
7.Garnish with coconut oil (optional).
Serve with rice. 

Kollu Paruppu Masiyal (Horse Gram Gravy/chutney) - South Indian Recipe

Ingredients
Horse gram- 1/2 cup
Onion - 1 (medium size-chopped)
garlic pods - 5 (crushed)
Dried red chillies - 4
Green chillies - 4
Curry leaves - 1 spring
Olive oil - 2 tspn
Mustard seeds - 1/4 tspn
Coconut oil - 1 tspn
Salt to taste
Tamarind extract - 2 tspn
Preparation
1.Pressure cook the horse gram along with salt & water.Then grain it and keep aside.
2.Heat olive oil in a pan.
3.Splutter Mustard seeds.Add curry leaves,red chillies and garlic .
4.Add onions and green chillies fry till golden color.
5.Add horse gram and salt. Stir well for 3 mints.Remove from the stove and let it cool.
6.Grind them with tamarind extract ,salt and required water.(do not add too much water)
7.Garnish with coconut oil (optional).
Serve with rice.  

Dal palak-Cheera parippu curry-Keerai Paruppu-Lentil Spinach Gravy-Indian Recipe

Ingredients

Spinach - A bunch (chopped)

Toor dal  -1 cup

Oil - 1 tblpsn

Mustard seeds - 1 tspn

Garlic clove - 4 (crushed)

Curry leaves - 1 spring

Asafoetida powder - a pinch

Cumin seeds - 1 tspn

Dried red chilli - 2 (Broken into two)

Green chillies - 4 (sliced)

Onion (small size)- 1 (chopped ) 

Tomato -1 (chopped)

Tamaring pulp - 1 tblspn (optional)

Salt to taste

Water as required

Preparation

1.Cook the dal with salt,turmeric powder,tomato and water in a pressure cooker.

2.Heat oil in a deep pan.Splutter mustard seeds and crackle cumin seeds.

3.Add dried red chillies,garlic,asafoetida powder,onion,green chillies and curry leaves.

4.Stir fry for about 2-3 minutes at high heat till the onions turn golden.

5. Add tomatoes and saute it.

6.Add the Spinach and toss it.Cover & cook for about 10 minutes at medium heat.

7.Add the cooked dal and tamarind pulp.Add water if you need to at this time.

8.Add salt if necessary.

9.Cover & cook at medium heat for about 8-10 minutes.

Serve with Rice.

Mutter Paneer (peas and cottage cheese) -Indian vegetarian Recipes

Ingredients
Cashew nuts – 5g
Onion(large size) – 1 (chopped)
Tomato(large size) – 1 (chopped)
Ginger garlic paste – 1 tspn
Olive oil – 2 tblspn
Oil for deep fry
Whole masala – 1 pinch
Cumin seeds – 1 tspn
Turmeric powder – ½ tspn
Chilli powder – 2 tspn
Coriander powder –1 tspn 
Cumin powder – 1 tspn
Green chillies – 5 (chopped)
Salt to taste
Kastoori methi – 3 pinch
Peas – ½ cup
Paneer – 1 cup (cut into small cube size)
Cream (or Milk) – 30ml (optional)
Preparation
1.Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2.Heat oil in a pan.Fry the cashews.
3.Add onions and sauté until it turns golden brown.
4.Add ginger galic paste and turmeric powder. Stir it for 1 mins
5.Add tomatoes and sauté it.
6.Remove from the stove and let it cool. Blend this into a paste.
7.Heat oil in a sauce pan add cumin seeds and blended  paste . 
8.Chilli powder, coriander and salt and continue to fry for another 2 mins.
9.Add peas and stir to mix with the spices.
10.Add water and bring to a boil, cover and simmer on low flame for 5 mins.
11.Add fried paneer and simmer for 10 mins.
12.Add cream (or milk) and mix well.
13.Finally garnish with coriander leaves.


Serve hot with chapathis, naan, parathas or rice.

Brinjal Pepper Curry - Tamilnadu Recipe

Ingredients
Brinjal – 8-10 nos
Olive Oil – 2 tblspn
Tamarind – small gooseberry size
Turmeric powder – ½ tspn
Salt to taste
To grind
Channa dal – 1 tblspn
Urad dal – 1 tspn
Whole pepper – ½ tblspn
Dried Red chilli – 2 nos
Coconut – 2 tblspn
To temper
Coconut oil – 1 tspn
Mustard seeds – 1 tspn
Channa dal – ½ tspn
Urad dal – ½ tspn
Curry leaves – 1 spring
Preparation 
1.Soak tamarind in hot water and extract the tamarind juice and keep aside.
2.Cut the Brinjal into 4 pieces and keep it immersed in water.
3.Roast channa dal, urad dal ,whole black pepper,dried red chillies and coconut in a hot pan ,one by one till nice aroma rises and grind to a coarse powder.
4.In the same pan add the oil and fry brinjal till it turns its color.Keep it aside.
5.Add a tsp of oil/ghee and splutter mustard seeds. And add channa dal,urad dal followed by curry leaves. ( tempering items)
6.Add the tamarind extract and required water ,salt and bring it to boil and then add the fried brinjal.
7.Boil till the brinjal gets cooked and lastly add the ground powder slowly and stir well.
8.Boil till thick and have it hot with rice and ghee on top of it!