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Kitchen Corner
Vegetable Curries
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
Avial
Ingredients
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
Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas,Eggplant .,
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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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. Wetgrind 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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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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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
Fry pepper, urad dhall, thuvar dhall, red chilles, hing and curry leaves in oil, and grind finely. Boil 3 cups of water and add tamarind paste, salt and turmeric to this. After boiling, add the above ground masala and cook for 10 minutes, until the flavour comes out. Mix rice flour in little water and add this to the sambhar. Heat some ghee, splutter mustard, mantha-kalika seeds, then add curry leaves, and add this to the sambhar.
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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 (Venda kai) 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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