Vendakkai puli pachadi / Ladys finger tamarind curry

Ingredients (serves for 3)

vendakkai / ladys finger - 10 - 15 nos

tamarind - half lemon size

onion - 1/2

green chili - 3

mustard seeds - 1 tsp

urad dal - 1 tsp

curry leaves - few

cumin seeds - 2 tsp

turmeric powder - 1/4 tsp

salt - as needed

chili powder - 1/2 tsp

sambhar powder - 1 tsp

asafoetida - a pinch

oil - 2 tsp
grated coconut - 4 tsp

Method:

• chop onion, green chili and lady's finger
• grind grated coconut and 1 tsp of cumin seeds to a smooth thin paste
  
• heat a heavy bottomed vessel with oil and add mustard seeds, urad dal, curry leaves, 1 tsp of cumin seeds and green chili
  
• once it splutters, add onion and ladys finger
  
• fry till the ladys finger becomes non sticky
  
• extract tamarind juice in 1 1/2 cup (1 cup size= 150 ml) of water and add it to the fried ladys finger
  
• let it boil for few mins and then add turmeric powder, salt, chili powder and sambhar powder
  
• mix well and cook until the raw smell goes off
• add the coconut paste and asafoetida. Mix well.
  
• cook it for 4 - 5 mins 
  
• serve as a side dish for rice + dal varieties and for rotis. You can also mix with white rice. 
  

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Green peas rava upma

Ingredients (serves for 3)

rava / semolina / sooji - 2 cups (1 cup size = 150 ml)

water - 4 cups

oil - 2 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

curry leaves - few

ginger - 1 inch piece

green chili - 3

onion - 1/2

tomato - 1/2

green peas - 1 cup

grated coconut - 3 tsp

salt - as needed

asafoetida - a pinch

coriander leaves - for garnishing

Method:

• chop onion, green chili and tomato and fine chop the ginger piece
• dry roast the rava for 3 - 4 mins and keep it aside
  
• heat a heavy bottomed vessel with oil and add mustard seeds, urad dal and curry leaves
• once it splutters, add chopped ginger, green chili and onion
  
• fry till the onion becomes transparent.
• add the green peas, asafoetida, salt and saute it for few mins
  
• now add tomato and grated coconut
  
• saute it for 2 mins and then add 4 cups of water
  
• bring it to boil 
  
• add the roasted rava slowly and stir it well to avoid lumps
   
• cook for sometime till the rava gets completely cooked.
  
• garnish with coriander leaves and serve hot with coconut chutney or pickle.
  

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Pudalangai poriyal / Snake gourd dry curry

Ingredients (serves for 2)

Snake gourd / Pudalangai (chopped) - 2 cups (1 cup size = 150 ml)

coconut - 10 - 12 small pieces  OR grated coconut - 5 - 6 tsp

green chili - 2

cumin seeds - 1 tsp

salt - as needed

coconut oil - 2 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

curry leaves - few

shallots - 3

Method:

• chop the small onion
• grind coconut, cumin seeds and green chili coarsely
   
• heat a pan with oil and add mustard seeds, urad dal and curry leaves
• once it splutters, add chopped onion
  
• when it becomes transparent, add chopped snake gourd, salt
  
• add 1/2 cup of water and cook covered until the snake gourd gets completely cooked
  
• add the grounded mixture and saute it for 2 mins
   
• serve as a side dish for any type of gravy with white rice.
  

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Seppankilangu poriyal (Taro / Colocasia & coconut fry)

Ingredients (serves for 2)

Seppankilangu / taro / colocasia- 4 nos

grated coconut - 4 tsp

oil - for deep frying + 2 tsp

ginger -1 inch piece

salt - as needed

red chili - 2 -3

fennel seeds - 1 tsp

Method:

• pressure cook seppankilangu just for one whistle
  
• peel off the skin and slice it. Let it dry for 10 - 15 mins
  
• deep fry the sliced pieces
   
• grind grated coconut, red chili, ginger and fennel seeds coarsely
   
• in a pan, add 2 tsp of oil and grounded coconut mixture, salt
  
• saute it for few mins and then add the deep fried seppankilangu pieces
   
• fry till the coconut mixture changes in color.
• serve as side dish for any rice varieties and any type of curries.
  

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Gobi 65

Ingredients (serves for 2)

cauliflower florets - 25 - 30 florets

corn flour - 4 tablespoon

red chili powder - 1 1/2 tsp

salt - as needed

curd - 2 tablespoon

oil - for deep frying

ginger garlic paste - 1/2 tsp

Method:

• boil some water with little salt and parboil the cauliflower florets and drain the water completely
  
• heat oil in a heavy bottomed vessel for deep frying
• in a bowl, mix corn flour, curd, salt, red chili powder, ginger garlic paste in little water and make a batter
  
• once the oil gets heated up, dip the florets in the batter and deep fry the florets till it becomes crispier and golden brown in color
   
  
  
  
• serve hot as an appetizer or as a side dish for any rice varieties. 

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