Moore Kulambu (Maziga Pulusu)

Ingredients:

Ash Guard Pieces 1 1/2 Cup

Sour Curd 3/4 Cup

Thuvar Dal 1 Tbl Spn

Red Chillies 3 or 4

Turmeric Powder 1/2 Tsp

Salt As Required

Fresh Grated Coconut 1 Tbl Spn

Jeera 1 Tsp

Asafoetida 1 Pinch

Curry leaves and Coriander leaves Few

For seasoniong: Mustard and 1 Tsp oil

Method:

Soak one Tbl Spn Thuar dal in water for an hour. Cook the ash guard pieces and keep aside. Take one day sour curd. Grind soaked thuar dal, coconut, jeera, red chillies coarsely. Add that paste in curd. Put boiled ash guard in curd. Add salt, turmeric powder. Now the keep the vessel in stove and boil it. Like milk when it boils remove it from stove. Donot boil it for a long time. Then it will become very liquid. Then season it with mustard and asafoetida. Also add cleaned curry leaves and coriander leaves and mix well. This is good with white rice.

Chenna Masala

Ingredients:

White Chenna 3/4 Cup

Onions 3

Tomato 3

Chilli Powder 2 Tsp

Salt As Required

Sour Curd 4 Tbl Spn

Cloves 4 to 6

Cinnamon 1 inch piece

Coriander leaves 1 bunch

Method:

Soak White chenna for 8 hours. Then cook it in pressure cooker for 20 minutes. After it becomes cool take one third of boiled chenna and make it into paste with the help of mixie. Cut onions and tomatoes into big pieces and grind it in mixie without adding water. Keep a kadai in stove. Pour 2 Tbl Spn of oil. Fry cinnamon and cloves. Then add grinded tomato and onion paste and fry it in low flame till the oil separates. Then add chillie powder, salt, sour curd and chenna paste and the remaining chenna. Mix well. Add a glass of water and allow it to cook for some time. After it becomes thick pour it in a bowl. Garnish it with chopped coriander leaves and finely cut onions. Perfect side dish for Chola Poori.

Aloo Tomato Kurma

Ingredients:

Tomato 2

Onions 2

Aloo(Potato) 1

Fresh grated coconut 4 Tbl Spn
Gusgus 1 Tbl Spn

Green Chillies 4 or 5

Salt As Required

Method:

Cut onions and tomatoes into medium size pieces. Cook it in a pressure cooker. Boil the potato, peel the skin and smash it. Grind gusgus, coconut, chillies and salt together adding enough water in a mixie. Put boiled vegetables, smashed potato and grinded masala together and boil it. Till the raw smell goes off. Add few curry leaves and remove from fire. It goes well with plain dosa.

Potato with Peas

Ingredients:

Fresh Peas 1 Cup
Potato 1/2 Kg
Onions 4 medium size
Tomatoes 4
Ginger garlic paster 2 tsp
Turmeric powder little
Garam masala powder 1 tsp
Chilli powder 2 tsp
Dhania Powder 1 Tbl Spn
Oil 3 Tbl Spn
Salt As Required

Preparation:

Boil potatoes in pressure cooker. Remove the skin and make it into pieces. Boil peas and keep separate. Cut onions and grind it with mixie. Cut tomatoes into fine pieces. Keep the kadai. Heat the oil. Fry ginger garlic paste. Now add onion paste and fry it till it becomes brown in colour. Add tomatoes and fry till it becomes soft. Put dhania powder, salt, turmeric powder, garam masala powder. Fry the masala till the oil separates. Add peas and potato pieces and some water. Allow it to cook till the gravy becomes thick. Five people can eat with chappaties.

Green Gram(Sprouted) Sabji

Ingredients:

Green Gram 1 Cup
Onions 5
Green Chillies 4
Tamarind 1 small lemon size
Dhania Powder 2 Tea Spn
Red Chilli Powder little
Salt As Required
Oil 1 Tbl Spn
Jeera Powder little


Preparation:

Soak green gram over light. Strain the water and keep it in a air tight box for 24 hours. Next day you can see sprouted green gram. Cut onions finely. Slit the chillies. Soak tamarind in water for an hour and extract juice. Keep a kadai. Heat oil. Fry chillies and onion. When it become brown in colour put sprouted gram. Add water and close it with lid. Allow the green gram to become soft. Add salt, tamarind powder, jeera powder, dhania powder, chilli powder. Allow it to cook for few minutes. Pour it in a bowl. Add chopped coriander leaves from the top. Four people can eat with chappaties.

Brinjal Coriander Curry

Ingredients:

Brinjal(small one) 1/4 Kg
Coriander leaves 1 Bunch
Coconut(grted fresh) 1 Tbl Spn
Green Chilli 2
Salt As Required
Oil 1 Tbl Spn
Mustard 1/4 Tsp

Preparation:

Wash the brinjal and cut brinjal into 8 cube pieces and put it in water. Grind coriander leaves, coconut, chilli and salt in a mixie adding little water. Keep a kadai in a stove, put the oil. Add mustard. Allow it to crackle. Then put the brinjal pieces removing water from it. Fry it for some time. If it is half cooked then add the grinded masala and mix gently. Then allow it to cook. Once the brinjal becomes soft ,remove it from fire. If necessary put some oil.

Brinjal Tamarind Curry

Ingredients:

Brinjal 1/4 Kg
Onion 1 Big
Tamarind Juice 1/2 Tbl Spn
Salt As Required
Oil 1 Tbl Spn
Red Chilli Powder 1 Tsp
Turmeric Powder a pinch
Jaggery 1/2 Tbl Spn (optional)
Curry leaves Few
Mustard to crackle

Preparation:

Cut the onions into long thin pieces. Wash the brinjal and cut it into long thin pieces and put it in a bowl of water. In a kadai put the oil, crackle the mustard , add curry leaves and onions and fry it in medium flame for 3 minutes. Then add brinjal removing water. Keep the stove in low flame and fry it. Fry it for 10 minutes approximately. In between gently mix it. Once the brinjal becomes soft add tamarind juice, salt, chilli powder, turmeric powder and jaggery. Mix gently. If necessary add little oil. After few minutes you can remove it from stove.