PINEAPPLE PULI PACHIDI /HOT AND SOUR PINEAPPLE CURRY

Pineapples are usually used to make juices,squashes,jams,halwas,puddings ,

kesaris etc.

It was in a Kannada wedding  that I tasted 

Pineapple Gojju-A hot,sour,sweet and tangy curry

and I fell in love with it....

And when I laid my hands on a pineapple,

I tried to prepare something like that 

but I preferred to follow the traditional  

Mangai Pachadi/Mango Puli Pachadi recipe...

And wow...It was an instant sellout indeed....

INGREDIENTS

• PINEAPPLE CHUNKS -  2-3 CUPS
• GREEN CHILLIES-3
• DRY RED CHILLIES-4
• FENUGREEK SEEDS-1/4 TEASPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1/2 TEASPOON
• ASAFOETIDA POWDER -A PINCH
• JAGGERY - 1/4 CUP
• TAMARIND EXTRACT OF A 1 INCH TAMARIND BALL
• CURRY LEAVES-FEW
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut pineapple into 1 to 1 1/2 inch pieces.
• Heat the oil in a heavy bottomed kadai.
• Splutter the mustard seeds,urad dhal,fenugreek seeds,red chillies and cut green chillies.
• Now,Add the pineapple chunks and saute well. 
• Add some salt to taste.
• Cook covered over low heat for 3-5 minutes.

• Now, Add the tamarind extract and enough water to the pineapple.
• Add turmeric powder,salt and sambar powder .
• Add enough water to make a slightly thick curry.
• Boil well for 10 minutes atleast or till the pineapple chunks have softened a bit.
• 
  

• When it is almost done,add the jaggery and cook till it dissolves and adds a slight glaze to the dish.
• Now add the asafoetida powder and remove from heat.
• Garnish with curry leaves.

AVARAIKAI PORIYAL / BROADBEANS CURRY

A simple and tasty ,wholesome poriyal/ vegetable curry ...a fitting accompaniment to any South Indian meal...

INGREDIENTS

• AVARAIKAI (broadbeans)- 250 grams
• GRATED COCONUT - 1 CUP
• DRY RED CHILLIES -4 - 6
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1 TEASPOON
• CURRY LEAVES -A FEW
• OIL -2 TEASPOONS
• SALT TO TASTE

METHOD

• Wash,pat dry, devein and cut the avaraikai into thin strips
• Boil till done.
• Heat oil in a pan.
• Splutter the mustard seeds,urad dhal and red chillies.
• Now add the drained avaraikai  and saute well.
• Add salt to taste and cook for a few minutes.
• Garnish with coconut and curry leaves.
• Serve hot with  rice,sambar or rasam.

MILAGU KUZHAMBU

Here is another dish from my Grandmother's kitchen....

A simple hot and tangy curry -a perfect tasty and healthy dish ....

Just mix a ladle full of this hot Milagu kuzhambu with hot rice and a dollop of ghee...

Have a few mouth fulls and see your cough,cold and body ache vanish in a jiffy....

A toasted papad is a perfect combination for this dish....

This is another authentic TamBrahm dish which is not easily available in restaurants ....

INGREDIENTS

• TAMARIND- A SMALL LIME SIZED BALL
• MUSTARD SEEDS-1/4 TEASPOON
• PEPPERCORNS-2 TABLESPOONS
• URAD DHAL-11/2 TEASPOONS
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES -A SPRIG
• SESAME OIL-1 TABLESPOON

METHOD

• Heat the oil in a kadai.
• Heat the oil .Fry the peppercorns and urad dhal.
• Drain and cool. Reserve the oil for further use.
• Powder them coarsely.Keep aside.
• Soak the tamarind in warm water and extract the pulp .
• Heat the oil.Splutter the mustard seeds.
• Add the tamarind extract and bring to a boil.
• Add turmeric powder ,salt and the pepper/dhal powder.
• Add some more water ,of needed.
• Let it boil well till it thickens slightly.
• Add the curry leaves and asafoetida.
• Simmer for a minute and remove from heat.
• Serve hot  with hot rice .

CABBAGE KOOTU

Here is a simple,healthy and tasty cabbage kootu....

INGREDIENTS

• SHREDDED CABBAGE-3 CUPS
• COOKED TOOR DHAL-1 CUP
• GRATED COCONUT-1 CUP
• CUMIN SEEDS-1/2 TEASPOON
• GREEN CHILLIES-3
• TURMERIC POWDER-1/4 TEASPOON
• MUSTARD SEEDS-1/4  TEASPOON
• SPLIT URAD DHAL-1/4 TEASPOON
• OIL-1 TEASPOON
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Pressure cook the cabbage till just cooked.
• Grind together the chillies, cumin seeds and coconut with a little water.
• Mix the cabbage,cooked toor dhal and ground mixture.
• Add the turmeric powder and salt to taste.
• Boil for 5 minutes.
• Splutter the mustard and urad dhal in hot oil and pour over the kootu.
• Garnish with curry leaves.
• Serve with hot rice with pickles and fried pappadums or appalams.

Linking to

I am sending this recipe to In my VEG BOX ~Cabbage event by citrusspiceuk - http://citrisspiceuk.com/ and guest hosted by motions and emotions http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

VAAZHAIKKAI CURRY/RAW BANANA CURRY

INGREDIENTS

• RAW BANANAS-2
• GRATED COCONUT-1/4 CUP OR MORE
• OIL-1 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• GREEN CHILLIES-4
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Remove the banana skin and cut them into small pieces of about 1 cm in size
• Heat the oil in a pan.
• Splutter the mustard seeds,urad dhal and chopped chillies.
• Add the curry leaves and chopped bananas.
• Saute for a minute. Add the salt.
• Now add enough water and cook till the water is completely absorbed and the vegetable is done.
• Now,garnish with grated coconut and remove from heat. 
• Serve with rice and sambar,rasam etc.

COCONUT THUVAYAL/THENGAI THUVAYAL/THENGAI THOGAYAL

Here is a simple and tasty ethnic dish from

 the traditional South Indian  kitchen....

The tasty "coconut thuvayal"  generally called" thengai thogayal"...

It is easy to prepare and needs very few ingredients

that  are always readily available in any kitchen every day...

Usually it is prepared as a quick fix meal especially when there

 is no stock of  vegetables or you are pressed for time.

INGREDIENTS

• COCONUT GRATINGS-2 CUPS
• DRY RED CHILLIES -6-8
• TAMARIND-1 cm. DIAMETER BALL
• URAD DHAL-2 TABLESPOONS
• OIL-2 TEASPOON
• SALT TO TASTE

METHOD

• Heat the oil and fry the red chillies and urad dhal lightly.
• Add the fried mixture,cleaned tamarind ,salt to taste and coconut gratings in a mixie jar.
• Grind to a coarse paste with little water.  
• This thuvayal can me eaten as a side dish or can be mixed with hot rice and eaten with a fried /roasted appallam/papad.

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