Bindi fry
This dish is recommended for chappathis.Just cut ladys finger (okra) into small,longitudinal thin pieces.Cut green chillies and onions in similar manner.Deep fry these with salt and urad dal. Tastes good for chappathis
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Cluster beans fry curry
cluster beans (very tender) – 1/4 kg, red chillies -2, mustard – 1/4 tsp, salt – 1/4 tsp, oil – 2 tsp Cut cluster beans into 1 – 2 inch long pieces, by just plucking with hand.Heat oil, splatter mustard … Continue reading →
Cauliflower curry
Cauliflower – 1/2 kg, oil – 2 tsp, salt – 1/4+1/4 tsp, moong dal – 6 tsp, turmeric powder – 1/4 tsp, grated coconut – 2 tsp (or as required), red dried chillie – 1 Cut cauliflower into small flowerets. … Continue reading →
Colocasia Curry
Cololasia(seppankizhangu) – 1/2 kg, Oil – 4 tsp, Salt – 1/2 tsp, Chilli powder – 1/2 tsp, Curry leaves a bunch. Boil the cololasia in a pressure cooker until it becomes very soft. Cool and peel them. Heat the oil … Continue reading →
Diced Potato Curry
Potatoes – 1/2 kg, Oil – 5 tsp, Salt – 3/4 tsp, Red chilli powder – 1/2 tsp, Asafoetida – a pinch, Curry leaves – a bunch. Cut potatoes into small cubical pieces. Heat oil and add 1 tsp mustard … Continue reading →
Brinjal curry
Brinjal – 1/2 kg, Onions – 1/4 kg, Mustard seeds – 1/2 tsp, Urad dal – 1/2 tsp, Red chilli powder – 1/2 tsp, Salt – 1/4 tsp, Oil – 5 tsp Cut onions and brinjals into semi-circular pieces. Heat … Continue reading →
Yam Curry
Yam – 1/2 kg, Oil – 3 tsp, Mustard seeds – 1/2 tsp, Urad dal – 1/2 tsp, Red chilli powder – 1/4 tsp, Turmeric powder – a pinch, Salt – 1/2 tsp Cut yam into small cubical pieces. Heat … Continue reading →
Carrot Curry
Carrots – 1/2 kg, Grated coconut – 1/4 cup, Mustard seeds – 1/2 tsp, Urad dal – 1 tsp, Moong dal – 2 tsp, Red chillies – 2, Salt – 1/2 tsp, Oil – 2 tsp Peel and cut carrots … Continue reading →
Plantain stem curry
Cut plantain stem into fine pieces, removing the fibres(thread like portions) if present. Wash these pieces in water(if required, add some buttermilk in water to get a more white colour). Heat 3 tsp of oil in a fry pan, add … Continue reading →
Eggplant Curry
Eppplant – 1 lb, Tamarind paste – 1 tsp, Onion -1 (medium size) ,Garlic – 8 pods, Chilly powder – 1 tsp, Corriander powder – 2 tsp ,Salt to taste, Oil -1 tbsp Grind onion and garlic. Cut the eggplant. … Continue reading →