Wednesday, April 30, 2014

Tomato Kurma..

  Tomato Kurma:Thakkali kurma

                Ingredients:
      Tomato 3
      Onion 3
      Green Chilly 2
      Ginger Garlic Paste 1 tbsp.
      Turmeric powder 1/2 tsp
      Coriander powder 1/2 tbsp.
      chilly powder 1 tbsp
      garam masala powder 1/2 tsp.
      Salt to taste.
   
To make a paste:
     Coconut 5 tb sp
     fennel seed (sombu) 1 tbsp.
     fried gram dal(pottu kadalai) 2 tbsp(optional)

For tempering:
   Oil 3 tbsp
   Mustard and Urad dal 1 tbsp.
   Curry leaves few.

        Method:
Grind coconut ,fried gram dal,fennel seed with little water and make a fine paste.
Heat oil in a pan.
Add mustard urad dal seed, garam masala powder and curry leaves.
Include onions,slitted green chilly  next fry them for a while.
Add tomatoes fry till mushy,add  ginger garlic paste and  all dry powders ,salt.
Add 2 cups of water and pour the coconut paste in to it.Mix well and check the taste.
Allow this to boil really well.
Then close the lid  after that let it boil for atleast 10 minutes on low heat.
Turn off and garnish with coriander leaves.
Serve hot with idly,dosa,Idiyappam,Appam,parotta,Roti or  Rice.









 


   
                     
 















Wednesday, April 23, 2014

Beetroot Poriyal

Beetroot poriyal:

     Ingredients:
Beetroot medium size
Big onion 1(chopped nicely)
Green chilly or Red chilly 2 no
Coconut 2 tbsp
Turmeric powder 1/4 tsp
Salt to taste
    For tempering

Cooking oil 1 tbsp
Mustard and urad dal 1 tbsp
Cumin seed 1/3 tbsp
curry leaves few




Preparation:

                  Wash peel the skin and chop beetroot,you can also grate the beetroot if you want.
                   slit green chilly.

Method:

 Heat 2 tbsp of oil in a pan or kadai,once oil heated add mustard and urad dal .
 When it started splutter add curry leaves and green chilly.
 Then add the chopped beetroot.
 Sprinkle salt and water.
 Cover with lid ,allow it to cook for few minutes.
 Once the moister is absorbed,Then add grated coconut.
 Give a qouick stir and switch of the flame.
 Serve hot with Sambar Rice or Curd Rice.