Avial/Kootu Varieties
Avial Pitla Pulipu Kootu Spinach Kootu Eriseri Beans and Potato Kootu Vegetable Kootu Podalangai (Snakegaurd) Paal Kootu Eggplant Gotsu
Vegetable Curry Varieties
Eggplant Podi Curry Plantain Puli Curry Plantain Podimas Plantain Curry Vazai Thandu Curry Okra (Venda kai) Curry Potato Roast Potato Podimas Potato Curry Cabbage Curry Bittergourd Curry Parupu Usili Appetizers Tiffins Sambhar & Rasam Rice Dishes Chutneys Pachadis/Raitas Desserts Masala Powders Pickles Glossary Seasonal Fruits & Vegetables Weights & Measures Vegetable Calculator South Indian Festivals Kitchen Section Thamizhar Pakkam Add Your Recipe
Avial
Ingredients Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas, Eggplant ., Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few
Method Chop all the vegetables evenly, and cook it with little water. Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt. Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out. Garnish with curry leaves and coconut oil.
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Pulipu Kootu
Ingredients Corriander seeds (dhania) 3 t.spoon Red chillies 3 Methi 1/4 t.spoon Channa dhall 1/4 t.spoon Urad dhall 1/4 t.spoon Coconut 1/4 cup Thuvar dhall cooked 1 cups Channa dhall 1/2 cup Tamrind Paste/Tamarind water Hing a small pinch Turmeric 1/4 t.spoon Salt 1 t.spoon (or to taste) Vegetable - White Pumpkin chopped 1-2 inches length wise, or Egg plant
Method Cook Thuvar dhall, channa dhall, turmeric with extra water and separate the two, and keep them aside. Fry corriander seeds, red chillies, methi, channa dhall, urad dhall, and hing in little oil. Add the coconut and wet grind this mixture. Cook the vegetable in thuvar dhall water. Add some tamarind paste or tamarind water, turmeric and salt to this. After this is cooked add the ground paste and boil until the flavour comes out.
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Pitla
Ingredients Thuar dhall 1 cup Urad dhall 2 t.spoon Corriander seeds (dhania) 2 t.spoons Pepper 1/4 t.spoon Coconut 1/4 cut Mustard 1/4 t.spoon Turmeric 1/4 t.spoon Jaggery 1. t.spoon Tamarind paste 2 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Vegetable - Bittergourd 4 chopped Garbanzo beans (channa) 1/2 cup Curry leaves a few
Method Soak garbanzo beans over night and keep them aside. Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Fry urad dhall, corriander seeds, red chilles, and pepper. Wet grind this mixture with coconut. Fry bittergourd, green chilles, curry leaves, turmeric, and salt in little oil. Add garbanzo beans, jaggery, tamarind paste, and thuvar dhall water to this and let it cook. Now add the ground mixture, thuvar dhall and cook until the flavour comes out.
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Spinach Kootu
Ingredients Spinach 1 bunch washed and finely chopped Thuvar dhall 1 t.spoon Cumin seeds 1/2 t.spoon Red Chilles 3 Coconut 3 t.spoons Curry leaves a few Mustard seeds 1/2 t.spoon Urad dhall 1 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste)
Method Boil spinach and salt in 1 cup water. Soak thuvar dhall, cumin seeds, and, 2 red chilles for 30 minutes. Grind this with coconut. Add this paste to spinach and cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, curry leaves, little hing, and add this to the kootu.
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Eriseri
Ingredients Pepper 1 t.spoon Red chillies 4 Coconut grated 2 t.spoon Mustard 1/4 t.spoon Curry leaves Urad dhall 1 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Coconut oil 1 t.spoon Vegetables - Plantain, Chenai Kazanku washed, peeled and diced
Method Boil the vegetables, add a little salt to this. Fry red chilles and pepper and wet grind this mixture with coconut and a few curry leaves. Mix the masala with the boiling vegetables and Cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, curry leaves, little hing, and add this to the above.
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Beans and Potato Kootu
Ingredients Thuvar dhall 1 cup Poppy seeds 1/2 t.spoon Mustard 1 t.spoon Coconut grated 2 t.spoons Red chilles 4 Curry leaves a few Turmeric 1/2 .spoon Salt 1 t.spoon (or to taste) Vegetables: Beans, and Potaoes washed and chopped evenly
Method Cook thuvar dhall and keep it aside. Boil beans and potatoes, add a little salt and turmeric to this. Wet grind coconut, poppy seeds, mustard, and red chilles. Add this masala to the boiling vegetables, and cook until the flavour comes out. Add the cooked thuvar dhall and let it boil for a few minutes. Heat some oil in a pan, splutter little mustard, then add curry leaves, little hing, and add this to the above.
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Vegetable Kootu
Ingredients Coconut 2-3 t.spoons Cumin seeds 1 t.spoon Red chilles 5 Turmeric 1/2 t.spoon Urad dhall 1 t.spoon Coconut oil 1 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed and diced
Method Chop the vegetables evenly and cook them with a little salt and turmeric. Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling vegetables. Cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, and, curry leaves, and add this to the above.
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Podalangai (Snakegaurd) Paal Kootu
Ingredients Podalangai washed and chopped Thuval dhall 1/2 cup Turmeric powder a small pinch Cumin seeds 1 t.spoon Red chillies 2 Green chillies 2 Milk 1/2 cup Grated Coconut 1/4 cup Mustard 1/4 t.spoon Urad dhall 1/4 t.spoon Salt 1 t.spoon Ghee 1 t.spoons
Method Cook thuval dhall with 2 cups of water and keep it aside. Cook vegetable and add the cooked dhall, turmeric powder, and salt and let it boil for a few minutes. Wet grind coconut, red chillies, green chiliies and cumin seeds with milk. Add this to the boiling vegetable and let it cook for 10 more minutes. Heat some ghee in a pan, splutter mustard, then add urad dhall, and hing, and add it to the above.
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Eggplant Gotsu
Ingredients Eggplant 1 large Tamarind 1/2 t.spoon Red chillies 3 Green chillies 2 Hing a small pinch Mustard 1/2 t.spoon Urad dhall 1 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil 2 t.spoon Salt
Method Coat eggplant with little oil, and either bake it in an oven, or grill it on the stove. Peel the skin, mash the eggplant and keep it aside. Heat some oil in a pan, splutter mustard, then add hing, urad dhall, red chillies, green chillies, and curry leaves and keep it aside. Bring 1 cup of water to a boil, and add tamarind paste and salt to this. Mix mashed eggplant, fried ingredients to the tamarind water. Garnish with finely chopped cilantro.
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Eggplant Podi Curry
Ingredients Eggplant 250 grams, washed & cut 1" lenght wise Urad dhall 1 t.spoon Channa dhall 1 t.spoon Corriander seeds 1.5 t.spoon Red chilli 4-5 Mustard 1/4 t.spoon Cooking oil 4 t.spoons Hing a small pinch Turmeric 1/4 t.spoon Tamarind paste 1/4 t.spoon Salt 3/4 t.spoon
Method Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing. Dry grind the above with 1/4 t.spoon salt. Heat some oil in a pan, splutter mustard, then add turmeric, hing and the chopped eggplant to this. Sprinkle little water, and cover it slightly until the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and the ground masala powder. Mix it well and add a few t.spoons of cooking oil.
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Plantain Puli Curry
Ingredients Plantain 2-3 washed, peeled, and diced Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric 1/4 t.spoon Tamarind paste/extract 1/4 t.spoon Red chilli 2 Curry powder 1 t.spoon Curry leaves a few Oil 3-4 t.spoons Salt 1 t.spoon
Method Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then add hing, urad dhall, curry leaves, turmeric, red chilli and diced plantain. Sprinkle water and let it cook for 10 minutes. Now add salt, curry powder and mix it well. Add little water to tamarind paste, and sprinkle this on the plantain curry, and let it cook for a few more minutes.
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Plantain Podimas
Ingredients Plantain 2-3 Turmeric 1/4 t.spoon Hing a small pinch Green Chillies 6 Ginger a small piece minced/gratted Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon Curry leaves Cilantro a small bunch washed and finely chopped Lemon 1 Cooking Oil 2 t.spoon Salt 1 t.spoon (or to taste)
Method Boil plantains with turmeric and salt. Peel skin and grate them and keep it aside. Heat 2 t.spoons oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice and salt and then add the grated plantains. Let this cook for a few minutes and then garnish with cilantro.
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Plantain Curry
Ingredients Plantain 2-3 washed, peeled and diced Cumin seeds 1/2 t.spoon Grated Coconut 1/4 cup Red chillies 2-3 Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric 1/4 t.spoon Curry leaves a few Cooking oil 3 t.spoon Salt 1/2 t.spoon
Method Boil plantains with turmeric and salt. Wet grind cumin seeds, coconut and red chilles and keep it aside. Heat 3 t.spoons of oil in a pan/wok, splutter mustard, then add hing, urad dhall, curry leaves, turmeric, and the diced plantain. Sprinkle water and let it cook for 5 minutes, and now add the ground masala, and let it cook for another 5-10 minutes.
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Vazai Thandu Curry
Ingredients Vazai Thndu Washed and finely chopped Moong dhall 2 t.spoon Urad dhall 1/4 t.spoon Red chilli 2 Mustard 1/4 t.spoon Hing a small pinch Ginger a small pinch Green chilli 1 Grated coconut 2 t.spoons Butter milk 1/4 cup Cooking oil 2 t.spoon Salt 1/2 t.spoon
Method Soak vazai thandu, moong dhall, butter milk and salt together for 15 minutes. Heat some oil in a pan/wok, splutter mustard, then add urad dhall, red chilli, hing, green chilli, and ginger.Squeeze the butter milk out the soaked vazai thandu, and add the vazai thundu to the above pan. Let it cook for 10 minutes, and then add the grated coconut to the above.
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Okra (Vendakai) Curry
Ingredients Okra (Vendakai) 250 grams, washed, diced and dried Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric a small pinch Chill powder 1/2 t.spoon Yogurt 1 t.spoon Cooking oil 3 t.spoon Salt 1/2 t.spoon
Method Heat some oil, splutter mustard, then add urad dhall, hing, turmeric, and add the diced okra. Add salt and mix it well, and let it cook for 10-15 minutes. Now add chilli powder, and 1 t.spoon yogurt and keep frying for 5-10 minutes.
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Potato Roast
Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Chilli powder 1 t.spoon Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Curry leaves a few Cooking Oil 5 t.spoon Salt 1 t.spoon (or to taste)
Method Boil potatoes with turmeric and salt. Peel skin and dice them and keep it aside. Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add urad dhall, hing, chilli powder, turmeric, salt and the diced potatoes. Simmer the stove and let it cook until the potatoes turn light brown.
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Potato Podimas
Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Green Chillies 6 Ginger a small piece minced/gratted Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon Curry leaves Cilantro a small bunch washed and finely chopped Lemon 1 Cooking Oil 2 t.spoon Salt 1 t.spoon (or to taste)
Method Boil potatoes with turmeric and salt. Peel skin and mash them and keep it aside. Heat some oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice, salt and the mashed potatoes. Let this cook for a few minutes and then garnish with cilantro.
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Potato Curry
Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Chilli powder 1 t.spoon Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Cooking Oil 3 t.spoon Salt 1 t.spoon (or to taste)
Method Dice potatoes with skin. Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add urad dhall, hing, turmeric and the diced potatoes. Simmer the stove and add salt, let it cook until the potatoes turn light brown.
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Cabbage Curry
Ingredients Cabbage finely chopped Green chillies 4 cut length wise Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon Hing a small pinch Curry leaves a few Cooking Oil 2 t.spoons Salt 1 t.spoon (or to taste)
Method Heat some oil in a pan/wok, splutter mustard, channa dhall, urad dhall, hing, and curry leaves. Add chopped cabbage and green chilles, sprinkle some water and let it cook until the cabbage becomes soft.
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Bittergourd Curry
Ingredients Bittergourd washed and chopped in cubes/lenthwise Red chillies 2 Hing a small pinch Turmeric powder a small pinch Mustard 1/4 t.spoon Urad dhall 1/2 t.spoon Curry leaves a few Tamarind powder 1/4 t.spoon or Tamarind paste less than 1/4 t.spoon Cooking oil 2-3 t.spoons Salt 1.tspoon
Method Heat oil in a pan, splutter mustard, then add red chillies, urad dhall, hing, turmeric, curry leaves, and the chopped bittergourd. Sprinkle some water, and let it cook for 15-20 minutes. Now sprinkle taramrind powder or tamarind water, and salt. Simmer the stove and let it fry for a few more minutes until the oil seperates.
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Parupu Usili
Ingredients Thuvar dhall 1/4 cup Channa dhall 1/4 cup Red chillies 4 Hing a small pinch Urad dhall 1 t.spoon Mustard 1/4 t.spoon Curry leaves a few Salt 1 t.spoon (or to taste) Cooking Oil 5 t.spoons Vegetables - Beans, cabbage, etc., washed and chopped
Method Dry grind thuvar dhall, channa dhall, and red chillies coarsley. Chop vegetable finely and boil this with little salt. Bring 1/2 cup of water to a boil, add salt, and mix the dhall mixture with this water. Cook this either in a pressure cooker or a microwave oven. Heat some oil in a pan/wok, splutter mustard, then add urad dhall, hing, and curry leaves in oil, and add the dhall mixture to this. Keep stiring until the dhall becomes slightly dry. Now add the cooked vegetable, and keep stiring until everything mixes well.
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