Ingredients:
- Bengal Gram Dal (Kadalai Parupu) - 1 cup
- Curry Leaves - 15 leaves
- Coriander leaves cut - 4 spoons
- Ginger - 10gms mashed
- Salt to taste
- Chilli Powder - 1 spoon
- Turmeric - 1/2 spoon
- Bayleaves - 2
- Cloves - 2
- Cinamon stic - 1/2
- Saunf - 1/2 spoon
- Oil to fry vada and 4 spoons to make vadacurry
- Onion - 1 finely chopped
- Tomatto - 1 finely chopped
- Green Chillies - 2
Method:
- Soak Bengal gram dal in water for 30 minutes and grind it to 3/4th.
- Note : Dont add anything like salt / spice
- Fry the stuff in oil as vadas.Dont mind the shape in which it comes.
- Pour oil in a pan.Fry Bayleaf,Clove,Cinamon Stic and roast it.Once this is roasted put Saunf and fry a bit.
- Put Ginger and fry it.Then add Onion to it and fry.
- Put Tomatto to stuff and then add green chillies and curry leaves.Once the raw smell went add turmeric powder , red chilli powder and then salt to it.
- Pour 2 glasses of water and once water boils.Put the Vadas and close the pan.
- Before closing the pan check for spice level.
- Garnish the stuff prepared in step 5 by using coriander leaves.Vadacurry is ready.
Ingredients :
- Grated coconut – 1 cup
- Dalia – 1 tbsp
- Green chillies – 2
- Ginger – 1” piece
- Salt – to taste
For seasoning:
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Split chana dal – 1 tsp
- Curry leaves – 10
Method:
- Grind all the ingredients 1 together with water to a smooth paste.
- Take a small skillet, heat oil. Add mustard seeds, once start spluttering add urad dal, split chana dal and curry leaves. Remove from heat till dals become light golden color.
- Add it to grounded coconut chutney.
- Serve coconut chutney as a side dish to idlis / dosas / appams.
Ingredients:
- Cooked Chickpeas » 700 gm
- Onion Large - Chopped » 1
- Cumin Seeds » 1/2 tsp
- Coriander Seed Crushed » 1/2 tsp
- Fennel Seeds Crushed » 1/2 tsp
- Tomato » 1 diced
- Root Ginger, Peeled and Chopped » 3/4 inch pieces
- Green Chilie Chopped (optional) » 1/2
- Fresh Lime Juice » 1/2 tsp
- Homemade Yogurt » 2 tsp
- Salt » to taste
- Fresh Coriander Stems » 2 tbsp
- Fresh Coriander Leaves » 2 tbsp
- Curry Sauce » 1 Jar
Method:
- Heat the oil in a large pan
- Add cumin seed, coriander seeds crushed and fennel seeds crushed, when they crackle add the sliced onion and fry on high heat until golden brown
- Add the chopped tomatoes, stir well and cook for further 5 minutes
- Add ginger, fresh coriander stems,Curry Sauce, lime juice and chickpeas and cook further for another 5 minutes
- Plate and garnish with fresh coriander leaves
- Serves hot with rice, naan or roti.
Ingredients:
- 5-6 boiled eggs
- 2 onions, finely chopped or sliced
- 1 tsp ginger garlic paste
- 1 large tomato, chopped
- 1 tsp red chilli pwd
- 1/4 tsp turmeric pwd
- 1 tsp coriander pwd
- salt to taste
- few curry leaves
- 8-10 fresh mint leaves
- 2 tbsps oil
- chopped coriander leaves for garnish
Dry roast and grind to a paste:
- 3/4 tsp saunf
- 1 tsp khus khus
- 1″ cinnamon
- 1 cardamom
- 2 cloves
- 4-5 tbsp grated fresh coconut
- 5-6 cashew nuts
Method: - Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
- Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.
- Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
- Serve with pulao , biryani or rotis.
