Okra Tamarind Curry|Vendakkai Puli Kuzhambu|வெண்டைக்காய் புளி குழம்பு

Okra Tamarind Curry is a popular South Indian dish which tastes delicious with rice. In this okra is cooked in tamarind coconut sauce. Okra is a good source of fiber which can help ease digestion and tamarind is also used as a medicine for digestive problems. So this curry is a perfect digestive aid.

Ingredients

• Okra/Vendakkai - 250g
• Onion - 1, medium sized
• Tomato - 1, big sized
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tsp(optional)
• Tamarind paste - 1 tbsp/ water extracted from 1 lemon sized tamarind
• Grated coconut - 3 tbsp
• Roasted gram - 1 tsp
• Mustard seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Coriander leaves - To garnish
• Oil - 1 tbsp+1 tbsp

Method

1. Wipe and cut the okra into small pieces and fry them in a pan with 1 tbsp of oil and little salt for 10 minutes in medium flame.
2. Heat 1 tbsp of oil in a pan and add mustard seeds. When the mustard seeds start to splutter add curry leaves and fry for few seconds.
3. Add chopped onions and saute well until soft.
4. Then add chopped tomatoes and cook till it become soft.
5. Add the fried okra and mix well.
6. Next add the tamarind water. If you are using tamarind paste, dissolve the paste in 1/2 cup of water and add to the dish.
7. Meanwhile, grind the grated coconut and roasted gram together into a smooth paste.
8. Add all the spice powders to the paste and run the mixie for few seconds till it gets mixed well.
9. Now add this paste to the curry and cook well till done.
10. Adjust salt to taste and garnish with coriander leaves. Serve hot with rice.

Continue Reading >>

Instant Rava Dosa

Rava dosa is a popular South Indian breakfast recipe and can be made in different ways. This recipe is easier to make and perfect for a quicker breakfast. You can also make onion rava dosa by sprinkling onions before pouring the batter.

Ingredients

• Rava/Semolina - 1 cup
• Rice flour - 1 cup
• Maida/All purpose flour - 1/2 cup
• Cumin seeds - 1/2 tsp
• Whole black pepper - 1 tsp
• Grated ginger - 1/2 tsp
• Green chillies - 1, chopped
• Salt - To taste
• Oil/Ghee

Method

1. Mix all the ingredients together in a bowl and add water to make a very thin dosa batter.
2. Heat the tawa and grease with oil.
3. Pour the batter start filling around the corner of the tawa. Then fill the inside portions.
4. Drizzle some oil/ghee around the dosa.
5. Cook till you see the dosa turning crispy and golden brown.
6. Do not flip the dosa. Fold it and serve immediately with any chutney.

Tip

- Add water little by little so that it avoids forming lumps.

- The tawa should be very hot while pouring the batter.

- Mix the batter well before making every dosa.

Continue Reading >>

Pepper Chicken Fry|Mizhagu Kozhi Varuval|மிளகு கோழி வறுவல்

Pepper Chicken Fry is a South Indian dish which goes well with rice and chapathi. Freshly prepared dry roasted pepper and fennel seeds gives the dish a unique aroma and distinctive taste.

Ingredients

• Boneless Chicken - 250g
• Large Onion - 1, finely chopped
• Tomatoes - 2, finely chopped
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Curry leaves - 10
• Cinnamon - 1 inch stick
• Cloves - 2
• Salt - To taste
• Oil - 3 tbsp

    To roast and grind

• Whole black pepper - A handful
• Fennel seeds -  A handful

Method

1. Heat oil in a wide pan. Add cinnamon and cloves and fry for few seconds.
2. Add onion and fry till they turn golden brown.
3. Now add ginger garlic paste and fry for a minute.
4. Add tomatoes and cook till they are mashed well.
5. Then add turmeric powder, chilli powder, coriander powder and salt. Cook till the raw smell leaves out of the masala.
6. Add chicken pieces and mix with the masala.
7. Allow the chicken to cook for 10 minutes in medium heat. Sprinkle some water whenever needed.
8. Meanwhile, dry roast black pepper and fennel seeds separately, grind them together and keep aside.
9. Add 2 tbsp of ground powder to the cooked chicken and cook till the chicken is cooked.
10. Adjust salt to taste and serve it hot with rice or chapathi.

Tips

- Fry the onion till it turns deep golden brown which adds little sweetness to the dish.

- U can store the left over ground powder in an air tight container and can be used later. But only when its freshly grounded gives nice aroma to the dish. So don't grind in large quantities.

Continue Reading >>