Cabbage poriyal

Ingredients:


Cabbage - 1 cup
Onion - 1/2 medium sized
Green chilly - 3 nos
Channa dhal - 1/2 table spoon
Mustard seeds - 1/4 teaspoon
Uradh dhal - 1/4 teaspoon
Jeera - 1/2 teaspoon
Coconut - 2 table spoons
Oil - 2 table spoons
Salt - As required


Recipe



1.Cut cabbage and in a tawa add the cut cabbage channa dhal and pour water until the cabbage immerses.Allow it to boil for few minutes then add salt when the cabbage is cooked turn off the fire.

2.Now drain the water from the cabbage.

3.In a tawa add oil when it gets hot add mustard seeds when it splatters add urad dhal and jeera when it turns to golden brown add the onions and green chilly when the onion turns golden brown add cabbage.

4.Stir it for 2 to 3 mins then turn off the fire and add coconut and mix it well.

Cabbage poriyal ready..........

Beetroot dhal fry,Beet root kola

Ingredients:

Beetroot - 1 1/2 medium sized

Thoordhal(thuvaram parupu) - 1/2 cup

Red chilly - 4 no

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoons

Jeera - 1/2 teaspoon

Oil - 1/4 cup

Salt - as required

Recipe

1.Soak dhal for 20 mins and grind it in mixi along with beetroot,red chilly and jeera.

2.Now in a non stick tawa add the oil when it is hot add the mustard seeds when itbegins to splatter add the uradh dhal when it turns brown add the grind mixture and stir it.

3.Slow down the fire and occasionally stir it it will take 20 -25 mins to get deeply fried.Should keep stirring every 3 mins then only everything will get fried evenly.

4.When this gets deeply fried it becomes small balls and it will be very crispy.

Beetroot dhal fry ready

Ennai kathrikai kulambu brinjal/eggplant gravy

Ingredients:

Brinjal - 3 nos

Onion - 1/2 medium sized

Tomato - 1 medium sized

Garlic - 3 nos

Tamarind - 3/4 lemon size

Chilly powder - 3 teaspoons

Turmeric powder - 1/4 teaspoon

Oil - 4 table spoons

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

Salt - As required

Recipe

1.Cut brinjal and add turmeric powder 1 1/2 teaspoons of chilly powder and allow them to set for 20 mins.Soak tamarind and salt for 15 mins and take juice out of it.

2.In a tawa add oil when it gets hot add this brinjal and deep fry them and keep it aside.

3.In the same tawa add mustard seeds when it splatters andd urad dhal when it turns golden brown,then add the onion.

4.When onion turns golden brown add the garlic and fry for 2 mins then add tomato and fry until it gets soft,then add the red chilly powder and fry for 3 mins then add the juice take from tamarind.

5.Allow this to boil for 10 mins then add this fried brinjal and allow it to boil for 3 mins.

ennai kathrikal kulambu ready.....

Tomato chutney,Thakaali chutney

Ingredients:

Tomato - 3 nos
Onion - 1 No
Red chilly - 3 nos
Tamarind - 1/2 lemon size
Oil - 2 1/2 table spoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Asafoedita - 2 pinches
Salt - As required

Recipe

1.In a mixi jar add onion,tomato tamarind,red chilly and salt grind them finely.

2.In a tawa add oil when it gets hot add the asafoedita and mustard seeds when it splatters add the uradh dhal when it turns to golden brown add the chutney .

3.Allow it to boil for 10 mins till all its water gets evaporated and comes to consistency of chutney.

tomato chutney ready..........

Carrot poriyal

Ingredients:

Carrot - 4 nos

Onion - 1 small size

Coconut - 1 table spoon

Oil - 1 tablespoon

Mustard seeds - 1/4 teaspoon

Urad dhal(Ulundham parupu) - 1/4 teaspoon

Salt - As required

Recipe

1.Chop onions and carrot.

2.In a tawa add the oil when it gets hot add the mustard seeds when it splatters add urad dhal,then when it turns to golden brown add the chopped onion.

3.When onion turns golden brown add carrot and stir it for 2 mins then add salt and pour 1/4 cup of water and cover it with lid allow it to be in low fire for 5 mins.

4.When the carrot is cooked allow the water to get evaporated then add coconut give three to for stirs .

carrot poriyal ready

Paasi parupu sambar Moong dhal sambar

Ingredients:

Moongdhal (Paasi parupu) - 1/2 cup

Onion - 3/4 medium sized

Tomato - 1 medium sized

Green chilly - 3 nos

Potato - 1 medium sized

Tamarind - 1/2 lemon size

Oil - 1 table spoon

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Turmeric powder - 1 pinch

Salt - As required

Recipe:

1.In a vessel add moongdhal,chopped onion ,chopped tomato,peeled and chopped potato and chilly boil them in cooker for three sounds.

2.Soak the tamarind along with salt for 10 mins and take juice from it .

3.Now add the tamarind juice and turmeric powder with boiled mixture of dhal,onion etc pour this is in a tawa and allow it to boil for 10 mins..

4.Now in a small tawa add oil when it gets hot add asafoedita mustard seeds when it splatters add uradh dhal and pour it in boiling sambar.

sambar ready.............

Tomato kurma

Ingredients:

Tomato - 4 medium sized
Onion - 1/2 medium sized
Coconut - 3 table spoons
Red chilly - 4
Cinnamon - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Oil - 2 table spoons
Salt - As required

Recipe

1.Chop tomatos and onions.In a tawa add 1 table spoon of oil when it gets hot add cinnamon and onion and when it turns brown add tomato and fry untill it gets soft.

2.Now add the red chilly and coconut and fry for 2 minutes and allow it to cool.

3.Now grind this in mixi

4.In a tawa add 1 table spoon of oil when it gets hot add the mustard seeds,when it splatters add the urad dhal then pour thr ground mixture in the tawa and add salt.

5.Allow it to boil for 5 minutes.

Easy and yummy tomato kuruma