Yum
Ingredients:
Bottle gourd/churakka - 1cup cubed
Sour curd - 1cup
Green Chillies - 5
Grated coconut - 1/2 cup
Turmeric - 1/2 tsp.
water - 1/4 cup
Salt to taste
For Seasoning:
Cumin seeds - 1 tsp.
Mustard Seeds - 1 tsp.
Dry red Chillies - 2
Curry leaves - one sprig
Oil - 1 tsp.
Method:
- Grind the green chillies and coconut to make a fine paste.
- In a saucepan heat oil and prepare the seasoning .
- Add the cubed bottle gourd, green chilly-coconut mixture and stir in turmeric ,salt and water.
- Close the pan and cook on medium flame till the bottle gourd becomes tender.
- Reduce heat and add the sour curd and stir.
- Remove from heat close the saucepan. Let the curry sit for about 15 minutes.
- Serve warm with rice.
Ingredients:
Kadala paruppu - 1/2 cup
Grated jaggery - 1cup
Coconut milk - 3 cups
Cardamom pods - 2 to 3 powdered
Cumin - 1/4 tsp.
Chukku / dry ginger - 1/4 tsp.
Coconut - few finely sliced
Ghee - 1/4 cup
Cashew nuts - 10 nos.
Raisins - 10 nos.
Method:
- Pressure cook the kadala parippu with 4 cups of water for 4-5 whistles. The dal will crumble when crushed between fingers but wont turn mushy.
- Powder the Cumin and dry ginger together.
- Add grated jaggery to 1 cup of water and heat and mix until dissolved.
- Add the dissolved jaggery to the pressure cooked dal and bring to boil. To this stir in the powdered cardamom and ginger-cumin mixture and let it simmer for 2 to 3 mins.
- Add coconut milk to the dal and remove from heat just before it comes to boil and set aside.
- Heat ghee and add the sliced coconut when it starts to brown add the cashew and raisins. When they turn golden brown add this to the prepared payasam.
- Serve hot or chilled.
Ingredients:
Red Cabbage - 1/2 of one medium sized cabbage(shredded)
Shallots or onion - 1/4 cup(finely chopped)
Grated coconut - 1/2 cup
Garlic - 3 pods (finely chopped)
Cumin seeds - 1/4 tsp.
Turmeric powder - a pinch
Green chillies - 3 -4 (Slit lengthwise)
Mustard seeds - 1/2 tsp.
Curry leaves - one sprig
Oil - 1 to 2 tbsp.
Salt to taste
Method:
- Grind grated coconut, garlic, shallots, green chillies, turmeric powder and cumin seeds coarsely in a blender.
- Heat oil in a pan and splutter mustard seeds and curry leaves, add the shredded cabbage and saute for 2 min.
- Add the coconut mixture and mix everything together and add salt. (Do not add water)
- Cover and cook on low heat, stirring occasionally for 5 minutes . Remove the lid and stir fry for another 5 mins. (Do not overcook)
- The thoran should be crunchy. Serve with rice.
Ingredients:
2 cups curd
2 cups water
1/2 tsp. turmeric powder
one pinch of Asafoetida (Kayam)
one pinch of Fenugreek (Uluva)
Salt and Oil as required
For Grinding:
1/2 cup grated coconut
1/2 tsp. Cumin seeds
1/2 tsp. red chilli powder
* Grind the above ingredients together to make a fine paste
For Seasoning:
1/4 tsp. mustard seeds
1 tbsp. finely sliced shallots
3 green chillies slit
2 Dry Red chillies
2 cloves of garlic finely sliced
1/2" ginger finely sliced
1 sprig curry leaves
Method:
- Beat the curd and water well add salt and turmeric to it and keep aside.
- Heat oil in a wok and add the ground mixture and saute for 2 mins. on medium flame. Add asafoetida and fenugreek and saute.
- Reduce heat and pour the beaten curd mixture slowly into the wok and stir continuously until warm (Do not let it boil). Switch off stove.
- Meanwhile prepare the seasoning. Splutter mustard seeds in oil and add all the other ingredients under seasoning and saute till shallots are transparent(2 mins).
- Add the prepared seasoning to the curd mixture. Serve hot with rice.
