KARUVEPPILAI THUVAYAL /CURRY LEAVES THUVAYAL

Here is a tasty and wholesome thuvayal made with our humble bunch of curry leaves which is an abundant source of Iron....

As these leaves are always available ,you can make this dish any day or time  within minutes....

Usually,curry leaves are used for seasoning and garnishing  and usually end up as leftovers after a meal so their nutrients are not had by us fully but this dish makes sure that we consume it fully and definitely it bowls us by its aroma and taste too...

INGREDIENTS

• CURRY LEAVES  -2 cups
• URAD DHAL-1 tablespoon
• RED CHILLIES -  4-6
• TAMARIND -A small bit
• GRATED COCONUT - 1 CUP
• SALT TO TASTE
• OIL -1 teaspoon

METHOD

• Wash and clean the curry leaves .Towel dry them.
• Heat the oil and fry the dhal and red chillies.
• Add the curry leaves and coconut and the fried ingredients into a mixie jar.
• Add the tamarind and salt to taste.
• Grind them to a thick ,slightly grainy paste with just a little water.
• Serve with hot rice.
• Can be mixed with plain rice and eaten as a main course or even had as an accompaniment to rice,rotis, idlis,dosas etc.
• Tastes great with curd rice.

RIDGE GOURD THUVAYAL /PEERKANGAI THUVAYAL

Here is one of my favorite comfort foods....
And mind you...it is one of the easiest and tastiest dishes that I ever make...


INGREDIENTS

• RIDGEGOURD -2 MEDIUM SIZED ONES
• GRATED COCONUT- 1/2 A COCONUT
• TAMARIND -A MARBLE SIZED BALL
• URAD DHAL-3 TEASPOONS
• DRY RED CHILLY-3-5
• OIL-2 -5 TEASPOONS
• ASAFOETIDA POWDER-FEW PINCHES
• MUSTARD SEEDS-FEW
• CURRY LEAVES -FEW
• SALT  TO TASTE

METHOD

• Peel the skin of the ridge gourd and cut them into small slices /pieces.
• Grate the coconut.
• Heat a little oil in a pan.
• Fry the ridge gourd for a few minutes  or till it turns slightly mushy.Keep aside.Cool.
• Now, Puree it in a mixie without adding any water.
• Heat some more oil in a pan.Fry the red chillies and urad dhal.
• Fry till the dhal is golden in color.(not too reddish)
• Add the fried mixture,coconut,tamarind and salt to the ground ridge gourd.
• Grind them to a coarse paste in a mixie.
• Now heat a little oil in a pan.Splutter the mustard seeds,asafoetida and curry leaves and add them to the ground mixture.
• This thuvayal is great when you mix it with hot rige and a teaspoon  of  melted ghee and eaten with fried appalam /vadam etc.

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PUDINA / MINT THUVAYAL

Here is a healthy flavorful Thuvayal....(a chutney meant to be mixed with rice )....

INGREDIENTS

• MINT LEAVES(pudina) -1 BUNCH
• CORIANDER LEAVES -1 SMALL BUNCH
• DRY RED CHILLIES-5-6
• GRATED COCONUT-1 CUP
• URAD DHAL-2 TABLESPOONS
• TAMARIND-1 SMALL PIECE
• OIL-1 TEASPOON
• SALT TO TASTE

METHOD

• Wash and clean the leaves (mint and coriander)
• Heat oil in a pan. Roast the dhal and red chillies.
• Add the leaves and fry lightly for 10 seconds.
• Add the coconut and salt to taste. Mix well.
• Grind in a mixie to a slightly coarse paste,adding very little water only if you need.
• Serve with hot  rice ,ghee and fried appalams.
• You can also have it with curd rice or puris, rotis ,dosas 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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ONION -GARLIC CHUTNEY

What can be a more fitting accompaniment than this spicy and aromatic onion garlic chutney?

Be it idli,dosa,bonda,bajji,upma,pongal ,chappati,puri or a simple bread sandwich  this chutney is a perfect partner!!!

                    

INGREDIENTS

Onions (chopped) -2 cups

Garlic -10 -12 flakes

Tamarind puree – ¼ teaspoon

Channa dhal -2 tablespoons

Urad dhal -1 teaspoon

Coconut-2 tablespoons

Dry red chillies -6 -8

Mustard seeds -1/4 teaspoon

Oil -3 -4 teaspoons

Salt to taste

Curry leaves –few

METHOD

1.    Heat 3 teaspoons of oil.

2.    Fry the dhals and red chillies well.

3.    When they are golden brown, add the garlic , onions and curry leaves.

4.    Add the salt and fry till the onions are slightly browned.

5.    Add the coconut and sautee for a while.

6.    Add the tamarind puree and stir well.

7.    Cool .grind in a mixie with a little water.

8.    Season the chutney with mustard seeds spluttered in hot oil.

COCONUT CHUTNEY

What can be a more fitting accompaniment than a dollop of freshly ground coconut chutney for any South Indian breakfast or snack?

It is one of the simplest of recipes –yet many do not succeed in getting the right taste, flavor and presentation…

One of the secret of white and aromatic coconut chutney is to use freshly grated coconut (refrigerated /frozen coconut gratings let out coconut oil when ground in a mixie-hence spoils the taste and color.

INGREDIENTS

·        Freshly grated coconut -2 cups

·        Roasted gram(pottukkadalai) -1/2 cup

·        Green chillies-3

·        Tamarind- A tiny ball

·        or (tamarind  puree -1/4 teaspoon)

·        salt to taste

·        oil -1 teaspoon

·        curry leaves –few

·        mustard seeds -1/4 teaspoon

·        urad dhal -1/4 teaspoon

METHOD

·        Put  the coconut, roasted gram ,green chillies ,tamarind and salt into a mixie jar.

·        Grind it to a slightly grainy paste with just enough water.

·        Do not run the mixie continuously as it might heat up and cause the oil in the coconut to separate.

·        You can dilute it to your desired consistency.

·        (Usually thick chutney is more favoured)

·   You can also add a green chilly or two extra if the coconut is sweetish or you prefer spicy chutney.

·   Temper it with mustard seeds ,urad dhal and curry leaves spluttered in hot oil.

·      This is a great side dish for any South Indian dish like  idlies, dosas, upma, pongal, kichadi, vadais, bajjis, bondas etc…

SPICY TOMATO CHUTNEY

INGREDIENTS

TOMATOES                         - 3
ONION                                 -1
GARLIC                                -3 FLAKES
DRY RED CHILLIES            -   5  -   7
COCONUT                           -2 TABLESPOON
CHANNA DHAL                  -1 TABLESPOON
URAD DHAL                        -I TABLESPOON
FENUGREEK                       -1/4 TEASPOON
MUSTARD SEEDS              - 1/4 TEASPOON
TAMARIND PUREE            -1/4 TEASPOON
OIL                                       -3 TEASPOONS
SALT TO TASTE

METHOD

1.CHOP ONIONS AND TOMATOES.
2.HEAT 2 TEASPOONS OF OIL.
3.FRY THE CHILLIES,FENUGREEK ,DHALS,GARLIC,
ONIONS AND TOMATOES WITH SALT AND TAMARIND PUREE.
4.COOK TILL THE TOMATOES TURN PULPY.ADD THE COCONUT.
5.GRIND IN A MIXIE TILL SLIGHTLY GRAINY.
6.TEMPER THE CHUTNEY WITH SPLUTTERED MUSTARD SEEDS.

#SERVE HOT WITH IDLIS,DOSAS,PURIS,ROTIS,
SNACKS LIKE BAJJIS,BONDAS,PAKORAS ETC.

# THIS CHUTNEY MAKES A VERY GOOD SANDWICH SPREAD.

CORIANDER CHUTNEY

INGREDIENTS

CORIANDER LEAVES - 1 -1/2 LITERS
MINT LEAVES              - A HAND FULL
GREEN CHILLIES         -5
URAD DHAL                  - 2 TEASPOONS
ONION                           -2
TAMARIND PUREE       - 1/2 TEASPOON
OIL FOR FRYING          -1 TEASPOON
SALT TO TASTE


METHOD

1.CLEAN AND CHOP THE GREENS.
2.CHOP ONIONS AND CHILLIES.
3.HEAT OIL IN A PAN.
4.FRY THE URAD DHAL,GREEN CHILLIES AND ONIONS FOR A FEW MINUTES.
5.ADD TAMARIND PUREE,SALT AND THE GREENS.STIR FRY FOR A MINUTE.COOL.
6.GRIND TO A SMOOTH PASTE IN A MIXER.

#SERVE WITH IDLI, DOSA, ROTIS,PONGAL ETC.
#CAN BE USED AS A HEALTHY AND TASTY SANDWICH SPREAD.


http://sravscc.blogspot.in/2012/03/announcing-cooking-concepts-8-vegan.html