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Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Puli Kuzhambu (Tamarind Curry)

Posted by Sheeba | Labels: ,

This is a typical south indian dish made with gingelly oil which is considered as a very healthy oil.


Ingredients
  • Brinjal - 3 (cut into small pieces)
  • Small onions - 20
  • Tamarind paste - 3 tbsp
  • Gingelly oil - ½ cup
  • Methi seeds - 1 tsp
  • Sambar powder - 4 tsp
  • Mustard - 1 tsp
  • Red chillies - 3
  • Asafoetida - 1 tsp
  • Turmeric powder - 1 tsp
  • Jaggery - 1 small piece
  • Curry leaves

Preparation
  • Take the oil in a pan and when oil is hot, add mustard seeds.
  • When the seeds splutter, add methi seeds, chillies, curry leaves.
  • Keep stirring and add small onions and fry until onions become golden brown.
  • Now add the cut brinjal pieces and stir well.
  • Stir until brinjal is almost cooked. Now add sambar powder and stir well.
  • Keep stirring until the sambar powder loses its raw smell.
  • Now, add asafoetida and turmeric powder and stir well.
  • Add the tamarind paste and 2 cups of water and little bit of salt to taste.
  • Add jaggery to the mixture and stir well.
  • Cook until the tamarind water comes to a gravy consistency.

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Posted by Sheeba

Mutton Gravy

Posted by Sheeba | Labels: , ,


Ingrdients
  • Mutton - 2 lbs
  • Onions - 4 (chopped)
  • Tomatoes - 3
  • Potatoes - 3
  • Grated coconut - ½ cup
  • Green chillies - 4 (split vertically)
  • Mutton masala - 2 tsp
  • Chilli powder - 1 tsp
  • Corriander powder -1 tsp
  • Ginger garlic paste - 2 tsp
  • Fennel seeds - 1 tsp
  • Cinnamon -1 stick
  • Oil - 3 tsp
  • Salt
  • Corriander leaves

Preparations
  • Cook mutton along with the potatoes in a cooker and wait for 5-6 whistles so that mutton gets cooked well.
  • Add oil to kadai and add cinnamon sticks and then add chopped onions and green chillies.
  • Keep frying until oil separates out.
  • Then add tomatoes to it and mix well and stir till it blends well.
  • Add ginger garlic paste and add mutton masala, chilli powder and corriander powder.
  • Mix for 5 mins and then add pre-cooked mutton and potatoes with it.
  • Meanwhile, grind the grated coconut and fennel seeds into a paste and add it to the mutton.
  • Add water and salt and cook until gravy becomes thick.
  • Garnish with the corriander leaves.

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Posted by Sheeba

More Kuzhambu (Buttermilk Curry)

Posted by Sheeba | Labels: ,



Ingredients
  • Ladies Finger (Okra) - 10 (cut into 1" pieces)
  • Yoghurt - 4 cups
  • Red Chilli - 4
  • Onion - 1 (chopped)
  • Oil - 3 tbsp
  • Turmeric powder - 1 tsp
  • Mustard - 1 tsp
  • Salt
  • Curry leaves

Preparation
  • Take oil in a pan and when the oil is hot, add mustard seeds.
  • When the seeds splutter, add curry leaves and red chilli to it.
  • Add chopped onion and saute until it becomes golden brown.
  • Add turmeric powder and salt.Now add okra and keep frying until okra is cooked.
  • Take the yoghurt in a bowl and add ½ cup of water and mix well.
  • Now add the cooked okra to this bowl and mix well.

More Kuzhambu is ready to be served.

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Posted by Sheeba

Shrimp Gravy

Posted by Sheeba | Labels: , , ,



Ingredients
  • Shrimp - 1 pound (cleaned and tailed off)
  • Onion - 2 (chopped)
  • Tomato - 2 (chopped)
  • Ginger garlic paste - 1 tsp
  • Chicken masala - 3 tsp
  • Cinnamon - 1 stick
  • Cloves - 3
  • Salt
  • Oil - 3 tsp

Preparation
  • Take oil in a pan and when the oil is hot, add cinnamon and cloves.
  • Add chopped onion and little salt and saute it.
  • keep stirring until onion turns golden brown. Now add chopped tomato and keep stirring.
  • When the onion and tomatoes blend well, add ginger garlic paste and stir for 2 mins.
  • Add chicken masala ,shrimp and 1/2 cup of water.(Not much water is needed )
  • Cover the pan with a lid and cook until shrimp is cooked well.
  • Now take off the lid and cook until it comes to a gravy consistency when water dries off.

Shrimp curry is ready to be served with rice and chappathis.

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Posted by Sheeba

Chicken in Coconut Milk

Posted by Sheeba | Labels: , , ,

Ingredients
  • Whole chicken - 1 (cut into small pieces)
  • Thick coconut milk - 1 1/2 cup
  • Light coconut milk - 1 cup
  • Onion - 1 (chopped)
  • Green chillies - 3 (split vertically)
  • Cumin seeds - 1 tbsp
  • Large capsicum - 1
  • Tomatoes - 3 (chopped)
  • Ginger garlic paste - 1 tbsp
  • Boiled eggs - 2 (cut into half)
  • Lemon - 1
  • Salt

Preparation
  • Marinate chicken with ginger and garlic paste for 30 minutes.
  • Then cook them without water until the water that comes off chicken dries.
  • In a pan mix light coconut milk, chicken pieces,onion, chillies, tomatoes, cumin seeds, salt and bring to boil.
  • When milk dries add thick coconut milk and cook into gravy consistency.
  • Season with chopped capsicum and lemon juice.
  • Garnish with egg slices.

Chicken is ready to be served with with rice or parathas.

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Posted by Sheeba

Crab Curry

Posted by Sheeba | Labels: , ,

Ingredients
  • Crabs - 6 (shell off and cleaned)
  • Small onions - 20 (chopped)
  • Tomatoes - 2 (chopped)
  • Green chilli - 2
  • Cinnamon - 1 stick
  • Fennel seeds - 1 tsp
  • Mutton masala - 1 tsp
  • Chilli powder - 1 tsp
  • Corriander powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Grated coconut - 1 cup
  • Salt/oil

Preparation
  • Take oil in a pan and when oil is hot, add the spices and then add chopped small onions.
  • Keep stirring until the onions become translucent.
  • Add the green chillis and chopped tomatoes.
  • Keep stirring for 5 more mins.
  • When the onions and tomatoes blend well, add the mutton masala, chilli powder, corriander powder and turmeric powder and keep stirring.
  • When the oil separates a bit, add the crab and add water to cook it and add salt.
  • Cook for 10 to 15 mins with a lid covered.
  • Grind the grated coconut by adding some water and make it a smooth paste.
  • Add the paste with crab mixture and add little more salt.
  • Let it cook for 5 more mins.

Now tasty crab curry is ready.

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Posted by Sheeba

Egg Curry

Posted by Sheeba | Labels: , ,



Ingredients
  • Eggs 6-7nos
  • Potato -2 nos
  • Onion 2 nos
  • Tomato 2 nos
  • Grated coconut 1 cup
  • Egg curry masala - 3tbsp
  • Sombu 1tbsp
  • Salt
  • Oil
  • Corriander leaves

Preparation
  • Boil eggs and potatoes.
  • Remove the shells off eggs and peel the skin of potatoes and keep aside.
  • Make a paste with onion and tomatoes by grinding them.
  • Heat oil in the pan
  • When the oil is hot, add onion, tomato paste and keep stirring until the raw smell goes away.
  • Add the egg curry masala and stir for 2 mins.
  • Add the cooked potatoes and eggs by cutting both of them into small pieces.
  • Add 2 cups of water to it and let it cook for 10 mins.
  • Make a paste with grated coconut and sombu and add it to the cooking mixture.
  • Add salt to taste and cook for 5 mins.

Egg curry is now ready. Garnish it with corriander leaves and serve with rice or chappathis.

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Posted by Sheeba

Sambar

Posted by Sheeba | Labels: ,



Ingredients
  • Vegetables - 250g (either drumstick or ladies finger or mixed vegetables or raddish)
  • Toor dhal - 2 cups
  • Small onions - 10 to 12
  • Garlic - 1 full
  • Turmeric powder - 1 tsp
  • Cumin seeds - 1 tbsp
  • Asoefitida - 1 tsp
  • Tomato - 2
  • Sambar powder - 3 tsp
  • Tamarind - 1 tbsp
  • Green chili - 2
  • Salt
  • Oil
  • Corriander leaves

Preparation
  • Cook the vegetables and keep aside.
  • Take dhal, turmeric powder,cumin seeds, garlic aoefitida and chilis in a pressure cooker and cook it for 3-4 whistles.
  • Add oil in a pan and add mustard seeds to it and after all seeds splutter, add small onions and saute till the onions become golden brown.
  • Add chopped tomatoes and saute for 5 mins and then add samba powder and saute for 2 mins.
  • Now add tamarind paste, and water and let it boil for 5 mins
  • Add the vegetables and cooked dhal now and add little water and let it cook for 5 mins.
  • Add salt and garnish with corriander leaves.

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Posted by Sheeba

Drumstick Kuzhambu

Posted by Sheeba | Labels: ,

Ingredients
  • Drumsticks cut lengthwise 10-15 pieces.
  • Onion - 1 cup (chopped)
  • Chilli powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Cumin seeds - 1 tsp
  • Grated coconut - 1 cup
  • Mustard seeds
  • Salt
  • Oil

Preparation
  • Take drumstick in a pan and add water, turmeric powder and salt and boil it.
  • When the drumsticks are cooked well, keep aside.
  • Take oil in a pan and when the oil is hot, add the mustard seeds.
  • When the mustard seeds splutters, add the chopped onion and keep stirring until the onion becomes translucent.
  • Now add turmeric powder and saute them for 2 mins.
  • Add the cooked drumstick with the water and let it cook for 5 more mins.
  • Meanwhile, grind the grated coconut and cumin seeds and make it into a fine paste.
  • Now add the coconut paste to the cooking mixture and add salt and cook for 10 more mins.

Drumstick kuzhambu is ready. It can be served with rice and any vegetables.

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Posted by Sheeba

Pepper Chettinad Chicken

Posted by Sheeba | Labels: , ,

Ingredients
  • Chicken - 2 lb
  • Mustard - ½ tsp
  • Cumin Seeds - 1 tsp
  • Cardamom - 5
  • Cloves - 5
  • Bay leaves - 3
  • Cinnamon -1 stick
  • Onion - 2
  • Turmeric - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Green chili - 4
  • Tomato - 4
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Red chili powder - 1 tsp
  • Ground pepper - 1 tbsp
  • Curry leaves
  • Coriander leaves

Preparation:
  • Clean and Cut the Chicken into small pieces.
  • Chop Onion, Coriander Leaves, tomato and Green Chili.
  • Take oil in a pan and heat it. When hot, add Mustard, Cumin seeds.
  • When the mustard splutters, add Cardamom, Cloves, Cinnamon, Bay Leaves and fry for a minute.
  • Add onion, salt a little and saute till onion is golden brown color.
  • Add turmeric, ginger garlic paste and saute for 5 mins.
  • Add Green chili and curry leaves and fry for a minute.
  • Add chopped tomatoes, Chili Powder, Coriander Powder, Cumin Powder.
  • Fry this in a medium heat till oil separates out.
  • Add Chicken, stir well and cover it with lid and cook.
  • Little bit of water can be added to make a gravy.
  • Cook it for 10 more min or till the chicken is cooked well.
  • Add Pepper powder and coriander leaves.

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Posted by Sheeba

Poondu Kuzhambu (Garlic Curry)

Posted by Sheeba | Labels: ,

Ingredients
  • Garlic - 2 (full, peeled).
  • Small onions - 15 to 20
  • Methi Seeds / Fenugreek - 1 tsp
  • Puli kulambu masala (or Sambar powder) - 2 tsp
  • Tamarind paste - 2 tsp
  • Gingelly oil - 6tsp
  • Salt

Preparation
  • Take gingelly oil in a pan and when the oil is hot, add methi seeds, small onions, garlic pods and saute them.
  • When the onions and garlic are fried in oil and when they lose their raw smell, add the puli kulambu masala and stir well.
  • Now add the tamarind paste and little water and salt and let it boil.
  • Keep cooking until the curry comes to a gravy consistency.(It should not be watery)
  • Poondu kulambu is ready and it can be served with rice, omlette and papad.

Courtesy: Hema Alex

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Posted by Sheeba

Parupu Kuzhambu (Toor Dal Curry)

Posted by Sheeba | Labels: ,



Ingredients
  • Toor Dal - 1 cup
  • Small onions - 10 (peeled)
  • Green chilli - 2
  • Red chilli - 3
  • Tomato - 1 (chopped)
  • garlic - 1 full (peeled)
  • Asoefitida - 1 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Ghee - 2 to 3 tsp
  • Grated coconut - ½ cup
  • Mustard seeds
  • Cumin seeds
  • Coriander leaves
  • Curry leaves

Preparation
  • Pressure cook dal, small onions, chopped tomato, green chilli, peeled garlic, asoefitida,turmeric powder by adding 3 cups of water.When the dal is cooked, mash it and make it to a soft paste consistency.
  • Take ghee in a pan and add when hot add mustard seeds. When they splutter add curry leaves, red chilli and saute them.
  • Now add the dal mixture and add little bit of water.
  • Add the chilli powder and cook for 5 mins.
  • Meantime, grind the coconut and cumin seeds and make it a soft paste by adding little water.
  • Add the coconut paste to curry and add salt to taste.
  • Let it cook for 5 more mins and garnish with corriander leaves.

Parupu kuzhambu is ready. Best if served with appalam and ghee.

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Posted by Sheeba
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