VEGETABLE RECIPES

ERISSERY

 Pumpkin,raw banana,elephant yam                   2 cups

(sliced)

Turmeric powder                                               ¼ teaspoon

Chilly powder                                                    ½ teaspoon

Coriander powder                                              ½ teaspoon

Cumin seed                                                        ¼ teaspoon

Garlic                                                                 2 pieces

Grated coconut                                                   ½ cup

Oil                                                                      2 desert spoons

Mustard                                                              1 teaspoon

Onion                                                                 1 teaspoon

Red chilly                                                           2 (cut each into 3 pieces)

Grated coconut                                                   2 desert spoon

Curry leaves                                                        accordingly

Salt                                                                      accordingly

Cook sliced pumpkin,raw banana and elephant yam with salt & water. Grind turmeric powder, chilly powder,coriander powder, cumin seed, garlic & ½ cup grated coconut. Add this mixture to cooked vegetable and boil. Add some boiled water to make enough gravy. Heat oil. Add mustard. Add red chilly, onion, grated coconut, curry leaves. Roast till it becomes golden brown. Add this to pumpkin mixture. Serve hot.

Kalan

  Kalan

Ingredients:

Raw banana.             1

Curd                             ½  lr.

Grated coconut          2 desert spoons

Green chilly                2

Cumin seed                 ½ spoon

Turmeric powder       ¼ spoon

Chilly powder              ¼ spoon

Oil.                                  1 teaspoon.

Mustard                         ½ spoon

Red chilly                     2

Curry leaves                accordingly

Salt                                 accordingly

Slice banana into small pieces and cook with water and salt.

Beat curd. Grind grated coconut, green chilly, cumin seed, turmeric powder and chilly powder. Add this to cooked banana.Stir to boil.Add curd. Heat oil.Fry mustard, red chilly and curry leaves.Add this to the cooked banana.Remove from heat.

Ginger Curry

GINGER CURRY

1. Ginger                     200gm

2. Green chilly           20 gm

3. Curry leaves           some

4. Coconut oil            50 ml

5. Turmeric                1 teaspoon

    powder

6. Chilly powder       3 teaspoon

7. Salt                                    some

8. Tamarind              100 gm

9. Jaggery                  50 gm

10. Mustard               50 gm

11. Fenugreek

      Powder                1 teaspoon  

12. Asafoetida

         powder.             1/2 teaspoon.

Method

Grate ginger. Slice green chilly into small pieces. Fry grated ginger in coconut oil until it becomes golden brown and grind. Mix salt and tamarind juice. Add turmeric powder, chilli powder, asafoetida,fenugreek powders and jaggery.Keep aside.Heat a pan, add coconut oil, fry mustard, onion,green chili, curry leaves,add fried ginger, tamarind mix and boil. Stir to make a slightly thick consistency.Remove from heat.

Sambar

SAMBAR

1. Ladies’Finger                    100 gm

2. Potato                               100 gm

3. Onion                                100 gm

4. Green chilly                      20 gm

5. Brinjal                               100 gm

6. Drumstick                        100 gm

7. Tomato                             50 gm

8. Coriander leaves             some

9. Curry leaves                     some

10. Dhal                                250 gm

11. Turmeric powder          1 teaspoon

12. Salt                                  some

13. Red chilly                       5

14. Chilly powder                30 gm

15. Fenugreek powder        ½ teaspoon

16. Coconut oil                     50 ml

17. Tamarind                        50 gm

18. Mustard                          50 gm

19. Asafetida                         20 gm

20. Coriander powder         50 gm

Method

Cut ladies’ finger, brinjal and drumstick.Cook dhal. Add sliced onion and potato to cooked dhal and cook again. Add the other sliced vegetables and turmeric powder and cook. Boil adding tamarind juice, salt and asafetida. Add coriander powder, chilli powder, and fenugreek powder. Boil adding tomato pieces. Roast mustard and curry leaves in oil and add to the curry. Decorate with coriander leaves and serve.

Aviyal

Aviyal

Ingredients:

1. Elephant Yam                       100gm

2. Kumbala Fruit            100gm

3. Pumpkin                               50 gm

4. Banana                         1

5. Snake guard                 1 piece

6. Drumstick                    1

7. Green gram                  50 gm
8.Carrot                            1

9. Tamarind juice            2 spoons

10. Grated coconut          1 cup

11. Green chilly                5

12. Salt                               1 spoon 

13. Coconut oil                 2 Teaspoons

14. Curry leaves                some

15. Cumin seed                 1 teaspoon

16. Chilly powder             1 Teaspoon

17. Turmeric powder       ½ Teaspoon

Method    

Cut vegetables into 2-3 inch pieces. Heat oil in a pan. Add green chilly and cumin seed and roast. Add vegetable pieces, salt, chilly powder and turmeric powder. Stir well. After half cooked, add tamarind juice. Mash grated coconut with remaining cumin seed and add to the vegetables. Cook well. Remove from heat. Add 1 teaspoon coconut oil and curry leaves. Mix well and serve.