Carrot puttu

          

         This recipe is called puttu because we add grated coconut to it at the end...i remember my mom always prepare this because it is quick ,easy,tasty and mostly very healthy we can make this with lots of other veges  such as beetroot,potato,cabbage.

Ingredients:

1. Carrot 2 nos
2. Onion 1 medium size
3.  Green chili 2 nos
4. Oil 1 tsp
5. Mustard seeds 1 tsp
6. Urud dal 1/2 tsp
7. Curry leaves 10 nos
8. Coconut grated  2 tbsp

Method:

• Grate the carrot ,cut the onion and chili into small
• In the frying pan add oil fry mustard ,urud dal ,curry leaves, 
• now add green chili, and onion fry until the onion is translucent
• add grated carrot fry a little sprinkle little water cover with lid for few minutes 
• once the carrot is done switch of the gas finally add grated coconut and mix it

Tirunelveli sambar

  


           I  start to like sambar after marriage only because of my hubby he loves it he can eat sambar daily my mother in law cook it so awesome so i learnt it from her at first i feel it was long process to cook simple sambar but it is worth it , Smell you get from this is so different one you bought from ready made powder ,Enjoy cooking

Ingredients:

1.           Toor Dal   100 gm
2.           Tamarind     lemon size(extract tamarind juice by soaking in hot water)
3.           Vegetables   1 cup
4.           Sambar onion  handful
5.           Tomato      1
6.           Garlic      1 pod
7.           green chilli 1
8.           fenugreek seeds 1 tsp

Sambar powder:

1.          Coriander seeds 3 tsp
2.          Jeera seeds    1 tsp
3.           Red chilies   6 nos
4.           Toor  dal 1 tsp
5.          Channa dal 1 tsp
6.          Urud dal 1 tsp
7.          Rice  1 tsp
8.          Fenugreek seeds  1/2 tsp

Coconut paste:

1.  Coconut grated  2 tbsp
2.   Sambar onion 3 nos
3.  Green chilies 2 nos
4.  Jeera seeds 1 tsp

Seasoning:

1. Mustard seeds 1 tsp
2. Asefodita  pinch
3.  Curry leaves 
4.  Red Chilies 2 nos

Method:

1.   Dry roast the ingredients in the sambhar powder  and grind it without adding water
2. Grind coconut paste coarsely 
3.  Cook dhal along with tomato one garlic and a green chilli in pressure cooker and then mash them all together with little sesame oil (optional)
   
4.   Boil the Veg with turmeric powder and little salt
   
5.  Add tamarind juice to the veg  and then bring it to  boil
   
6. When the tamarind smell goes off, Add little water to the sambhar powder mix it to  become a paste
7.  Add the sambar powder paste to the veg and tamarind mixture
   
8. Fry the sambar onion  in little oil along with 1 tsp fenugreek seed pour it in to the mixture
9. Bring it to boil after 2 minutes add the mashed dal
   
   
   
10. Once the mixture start to boil let it boil for 2 minutes 
11.  Now add the coconut paste, switch off the stove once it start to bubble
    
12. Finally add seasoning garnish with coriander leaves 
    

Aviyal

     

Aviyal with sambar and sakkarai pongal

                          I learnt it from my Mother in law she do this in such a way that even who hates aviyal start to like it i can say she is an expert ,I love her lots of recipes especially  Aviyal ,Sambar,Vatha kulambu,....she is wonderful cook

 In any special occasion we used to prepare aviyal  .when i am a kid i hate Aviyal but now i like it more , thanks to my MIL i learnt it properly ..

 Ingredients:

1.  Potato 1 nos
2.  Carrot 2 nos
3.  Beans 1 bunch
4.  Chow Chow 1
5. Raw banana 1
6. Drum stick 1
7. Small egg plant 3 nos
8.  Or any vegetables of your choice 1 bowl 
9. Sour yogurt 2 tbsp
10. Chana dal 3 tbsp

Seasoning:

1. Coconut oil 2 tsp
2. Mustard seeds
3. Curry leaves 
4. Red chili 1 nos  
5. Asafotida

Masala:

1. Coconut  1 cup
2. Green chili 5 nos
3. Garlic 5 pods
4. Jeera seeds 1 tsp

• Grind the above ingredients into smooth paste keep them aside.

Method:

•  Soak the channa dal in hot water for 10 mnts
• Cut the veg mostly in rectangle shape
• Take a big pan with little water and salt add dal start cooking it
• Cook all the vegetables in such a way that nothing mashes,separate the vegs that one cook more faster
•  Start from cooking the veg that take longer time to cook so that we don't end up in mashing all veg
• once all the veg are cooked  turn the heat into slow start adding the masala 
•  mix it thoroughly,cook for 3 minutes 
• turn off the heat
• Add yogurt to it mix it well
• finally add the seasoning 
  

kadamba thuvaram(poriyal)

Ingredients:

• French beans 100 gm
• Carrot 1 medium size
•  Cabbage 200 gm
• oil 1 tsp
• mustard seeds
• curry leaves 10 nos

Masala:

Coconut  grated 2 tbsp
Green chili 2 nos
Sambar onion  2 nos
Garlic 1 pod
Jeera seeds 1/2 tsp

• grind them all together coarsely keep it aside

Method:

•     Cook the vegetables in the steamer make sure veg didn't lose their colour and crispness
•     Take a frying pan add oil, mustard seeds once it start to pop add curry leaves 
•     Add the steamed veg to it  fry for 2 minutes now add the coconut masala to it fry for another 2 minutes

Sodhi( Coconut milk kulambu)

Ingredients:

1.   Coconut 2 or one can of thick coconut milk
2. Carrot ,beans, potato, drum sticks all together 1 cup
3.  Ginger 2 inch piece
4. Green chili 6 nos
5. Garlic 5 cloves
6.  small onion 7 nos
7. coconut oil 2 tsp
8. Lime 1/2 

Method:

• Grate the coconut flower from the shell ,grind it in the blender by adding little water  squeeze it through the filter to get coconut milk this milk must be very thick keep them separately .Repeat the process 3 times to get 3 different milk keep them separately middle one will be little thick but not as thick as first one but thicker than last one.
• For can shake well the can before opening it and pour the milk in separate bowl. Rinse the can use this water for cooking vegetables and garlic
• Separate the can coconut milk in two portions add one portion first and second portion latter
• Now boil all the vegetables and garlic in lighter milk
• Grind green chili, ginger  into smooth paste add them to the milk
• Add the another portion coconut milk into it
• fry the small onion in coconut oil pour it into milk(don't brown the onion)
• Finally add the thick milk bring it to boil 
• Turn off the heat add 1/2 lemon juice
• Garnish with Curry leaves and coriander leaves
• In traditional way usually they don't grind green chili and ginger they cut them and boil them along with the vegetables and they also add a cup of cooked moong dal to thicken the sodhi
• Since we are using can milk it is thick enough so no need to add dal, 

Keera saru

Ingredients:

• Ara keerai 1 whole bunch
• Tamarind lemon size
• onion 1 medium size
• Red chili 7 nos
• Sesame oil 2 tsp

Seasoning:

 oil,mustard seeds,fenugreek seeds,curry leaves,asafotida.

Method:

• First pluck the leaves from the stem in keerai wash it in the running water properly(2to 3 times)
• cut the stems into small pieces separately keep it aside
• cut the leaves separately too
• cut the onion and the chili into small pieces fry them in sesame oil
• extract tamarind juice add salt and turmeric bring it to boil add fried onion and chili
• add the stems of the keerai first once it start to boil leave it for 2 minutes
• finally add keerai leaves close the lid and then quickly turn of the heat 
• Finish it with seasoning

Karamani kara kulambu

Ingredients:

1. Karamani 100gm
2. Puzhi lamon size
3. tomato  1nos
4. small onions 10 nos

Masala ingredients:

1. Red chili 6 nos
2. Coriander seed 3tsp
3.  Fenugreek seeds 1/2 tsp
4. Coconut grated 2 tbsp
5. Asafotida  1/2 tsp
6. Channa dal  1tsp

• heat 1tsp oil in frying pan add all the above ingredients expect coconut when the chana dal  becomes golden brown add coconut to it fry for another 2 minutes grind in the mixer into smooth paste

Seasoning:

1. oil 1tsp
2. mustard seeds 1 tsp 
3. urud dal 1tsp
4. curry leaves
5. fenugreek seeds 1/2 tsp
6. asafotida a pinch

Method:

• Soak karamani in the hot water for an hour
• cook it in the pressure cooker for one whistle
• extract tamarind juice add salt and turmeric bring it to boil
• Fry the onion and tomato in little oil add them in kulambu
• once they start to boil add masala paste with little water
• finally add karamani into it boil it for 5 more minutes 
• add seasoning garnish with coriander