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 |
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
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.