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Avial, Kootus, Poriyal & Curries Avial Ingredients Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas, Eggplant

t ., Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few Method Chop all the vegetables evenly, and cook it with little water. Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt. Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out. Garnish with curry leaves and coconut oil. Pulipu Kootu Ingredients Corriander seeds (dhania) 3 t.spoon Red chillies 3 Methi 1/4 t.spoon Channa dhall 1/4 t.spoon Urad dhall 1/4 t.spoon Coconut 1/4 cup Thuvar dhall cooked 1 cups Channa dhall 1/2 cup Tamrind Paste/Tamarind water Hing a small pinch Turmeric 1/4 t.spoon Salt 1 t.spoon (or to taste) Vegetable - White Pumpkin chopped 1-2 inches length wise, or Egg plant Method Cook Thuvar dhall, channa dhall, turmeric with extra water and separate the two, and keep them aside. Fry corriander seeds, red chillies, methi, channa dhall, urad dhall, and hing in little oil. Add the coconut and wet grind this mixture. Cook the vegetable in thuvar dhall water. Add some tamarind paste or tamarind water, turmeric and salt to this. After this is cooked add the ground paste and boil until the flavour comes out.

Pitla Ingredients Thuar dhall 1 cup Urad dhall 2 t.spoon Corriander seeds (dhania) 2 t.spoons Pepper 1/4 t.spoon Coconut 1/4 cut Mustard 1/4 t.spoon Turmeric 1/4 t.spoon Jaggery 1. t.spoon Tamarind paste 2 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Vegetable - Bittergourd 4 chopped Garbanzo beans (channa) 1/2 cup Curry leaves a few Method Soak garbanzo beans over night and keep them aside. Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Fry urad dhall, corriander seeds, red chilles, and pepper. Wet grind this mixture with coconut. Fry bittergourd, green chilles, curry leaves, turmeric, and salt in little oil. Add garbanzo beans, jaggery, tamarind paste, and thuvar dhall water to this and let it cook. Now add the ground mixture, thuvar dhall and cook until the flavour comes out. Spinach Kootu Ingredients Spinach 1 bunch washed and finely chopped Thuvar dhall 1 t.spoon Cumin seeds 1/2 t.spoon Red Chilles 3 Coconut 3 t.spoons Curry leaves a few Mustard seeds 1/2 t.spoon Urad dhall 1 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Method Boil spinach and salt in 1 cup water. Soak thuvar dhall, cumin seeds, and, 2 red chilles for 30 minutes. Grind this with coconut. Add this paste to spinach and cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, curry leaves, little hing, and add this to the kootu.

Eriseri Ingredients Pepper 1 t.spoon Red chillies 4 Coconut grated 2 t.spoon Mustard 1/4 t.spoon Curry leaves Urad dhall 1 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Coconut oil 1 t.spoon Vegetables - Plantain, Chenai Kazanku washed, peeled and diced Method Boil the vegetables, add a little salt to this. Fry red chilles and pepper and wet grind this mixture with coconut and a few curry leaves. Mix the masala with the boiling vegetables and Cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, curry leaves, little hing, and add this to the above. Beans and Potato Kootu Ingredients Thuvar dhall 1 cup Poppy seeds 1/2 t.spoon Mustard 1 t.spoon Coconut grated 2 t.spoons Red chilles 4 Curry leaves a few Turmeric 1/2 .spoon Salt 1 t.spoon (or to taste) Vegetables: Beans, and Potaoes washed and chopped evenly Method Cook thuvar dhall and keep it aside. Boil beans and potatoes, add a little salt and turmeric to this. Wet grind coconut, poppy seeds, mustard, and red chilles. Add this masala to the boiling vegetables, and cook until the flavour comes out. Add the cooked thuvar dhall and let it boil for a few minutes. Heat some oil in a pan, splutter little mustard, then add curry leaves, little hing, and add this to the above.

Vegetable Kootu Ingredients Coconut 2-3 t.spoons Cumin seeds 1 t.spoon Red chilles 5 Turmeric 1/2 t.spoon Urad dhall 1 t.spoon Coconut oil 1 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed and diced Method Chop the vegetables evenly and cook them with a little salt and turmeric. Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling vegetables. Cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, and, curry leaves, and add this to the above. Podalangai (Snakegaurd) Paal Kootu Ingredients Podalangai washed and chopped Thuval dhall 1/2 cup Turmeric powder a small pinch Cumin seeds 1 t.spoon Red chillies 2 Green chillies 2 Milk 1/2 cup Grated Coconut 1/4 cup Mustard 1/4 t.spoon Urad dhall 1/4 t.spoon Salt 1 t.spoon Ghee 1 t.spoons Method Cook thuval dhall with 2 cups of water and keep it aside. Cook vegetable and add the cooked dhall, turmeric powder, and salt and let it boil for a few minutes. Wet grind coconut, red chillies, green chiliies and cumin seeds with milk. Add this to the boiling vegetable and let it cook for 10 more minutes. Heat some ghee in a pan, splutter mustard, then add urad dhall, and hing, and add it to the above.

Eggplant Gotsu Ingredients Eggplant 1 large Tamarind 1/2 t.spoon Red chillies 3 Green chillies 2 Hing a small pinch Mustard 1/2 t.spoon Urad dhall 1 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil 2 t.spoon Salt Method Coat eggplant with little oil, and either bake it in an oven, or grill it on the stove. Peel the skin, mash the eggplant and keep it aside. Heat some oil in a pan, splutter mustard, then add hing, urad dhall, red chillies, green chillies, and curry leaves and keep it aside. Bring 1 cup of water to a boil, and add tamarind paste and salt to this. Mix mashed eggplant, fried ingredients to the tamarind water. Garnish with finely chopped cilantro. Eggplant Podi Curry Ingredients Eggplant 250 grams, washed & cut 1" lenght wise Urad dhall 1 t.spoon Channa dhall 1 t.spoon Corriander seeds 1.5 t.spoon Red chilli 4-5 Mustard 1/4 t.spoon Cooking oil 4 t.spoons Hing a small pinch Turmeric 1/4 t.spoon Tamarind paste 1/4 t.spoon Salt 3/4 t.spoon Method Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing. Dry grind the above with 1/4 t.spoon salt. Heat some oil in a pan, splutter mustard, then add turmeric, hing and the chopped eggplant to this. Sprinkle little water, and cover it slightly until the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and the ground masala powder. Mix it well and add a few t.spoons of cooking oil.

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