Kale Curry (Kale Thovaran)

Kale is the one of the healthiest vegetables. If you eat on regular basis you can avoid many diseases.I made this easy tasty curry in five minutes

Kale Thovaran

Ingredients

• Kale....................    one small bench
• Moong Dhal........... 1/2 cup
• Turmeric Powder.... 1/4 tsp
• Mustard Seeds.........1  tsp
• Urad Dhal................2 tsp
• Broken Chilies........ 3
• Grated Coconut....   2 tbsp(optional)
• Salt to Taste

Method

• Wash the leaves thoroughly and cut into small pieces 
• Heat a pan with oil add mustard urad dhal and chili.
• When the mustard crackles add the kale pieces,turmeric and salt. 
• Add moong dhal.(to reduce the water from the leaves). 
• See the kale is cooked and add coconut..
• The color will not change. With in 5 to 7 minutes , the curry will be ready.
• Serve with sambar rice/rasam rice.

Pavakkai Koottu (Bitter Gourd koottu)

Pavakkai Koottu (Karela Koottu)

Pavakai Koottu/Karela Koottu

Ingredients

•  
• Pavakkai.................................3
• Cooked Moong Dhal...............1 cup
• Grated Coconut....................  ..1/2 cup
• Pepper Corns......................... .1tsp
• Turmeric Powder................... .1/4 tsp
• Mustard Seeds........................  1tsp
• Urad Dhal................................2 tsp
• Curry Leaves.............................few
• Grated Coconut........................2 tsp
• Salt to Taste

Method

• Wash and cut the pavakai into small pieces.
• Cook it with water and turmeric powder..
• Grind the coconut and pepper into fine paste. 
• Cook the moong dhal and keep.
• When the pavakai is cooked add the moong dhal,salt, ground paste and mix well. Let it boil.
• Heat a a pan with oil add mustard , urad dhal coconut and curry leaves. 
• When it crackles add to the koottu.
• Very tasty and serve as side dish.

Oats Chapathi

Oats Paratha

Ingredients

• Powdered Oats...................1 cup
• Wheat Flour........................1cup
• Sesame Seeds.....................1tsp
• Green Chilies.......................3
• Cilantro(Kothamalli Elai)......few
• Salt to Taste 

Method

• Grind the oats into a fine powder.
• Chop the chili and cilantro into fine.
• Mix both powder, salt, chili and cilantro.
• Make a soft dough adding water.
• Cover the dough and keep for few hours
• Divide the dough into small balls.
• Take each ball, roll it into round shape with a rolling pin.
• Heat a pan, place the chapathi in a medium heat and brush with oil.
• When that side is cooked turn the other side and cook.

Serve hot with bhaji or raita..

Pineapple Pachadi

Pinapple Pachadi

Pineapple Pachadi

Ingredients

• Ripe Pineapple Pieces.......................2cups
• Grated Coconut................................1cup
• Red Chili..........................................4
• Turmeric Powder..............................1/4tsp
• Mustard ...........................................1tsp
• Curry Leaves......................................few
• Salt to Taste

Method

• Boil pineapple, with turmeric and salt in 1/2cup water.
• Grind coconut with dried 2 chilies to a fine paste.
• Heat a pan with oil with mustard seeds red chilies (broken and curry leaves.
• When it splutters add pineapple pieces and coconut paste.
• The gravy should be thick and cover for 3 minutes in a low flame.
• This is a sweet side dish.
• Usually this dish would be one of the items in Sadya

Chena Thandu Thovaran

Chena Thandu Thovaran

We make this curry in our house in Kerala. We grow chena ( Elephant Yam) in our backyard and use the stem to make this thovaran
.

Ingredients

• Chenathandu......................1
• Whole Moong dhal............1/2 cup
• Grated Coconut.................1/2 cup
• Green Chilies......................3
• Mustard Seeds...................1tsp
• Urad Dhal...........................2 tsp
• Coconut Oil........................2tsp
• Turmeric Powder................1/4tsp
• Curry Leaves......................few
• Cumin Seed.......................1tsp
• Salt to Taste

Method

• Soak the moong dhal ( the payaru)for about five hours and cook it. ..
• Remove the skin of the chena thandu and cut into small pieces.grind coconut, cumin seeds and green chili coarsely.
• Heat pan with oil add mustard seeds, urad dhal and one red chili..
• When the mustard splutters add the chena pieces, turmeric, salt and payaru.
• Cook in medium flame.If needed add little water.
• When the chena and payaru become tender add the ground coconut
• Serve with sambar rice.

Small Potato Fry

This potato fry is very tasty 

Ingredients

Small Potatoes..................1/2 KG
Mustard Seeds..................1tsp
Turmeric Powder...............1/4 tsp
Red chili Powder...............1tsp
Asafetida Powder............1/4 tsp
Curry Leaves.....................few
Salt to Taste

Method

Boil the potatoes and peel the skin.
Heat a pan with oil add mustard seeds. 
When it splutters add the potatoes, salt, turmeric asafetida ,curry leaves and chili powder
Fry for five minutes. 
Eat with rasam/sambar rice.

Manga Chemmanthi

 Manga Chammanthi (Mango Chutney) 

This chutney is very healthy  chutney. We use coconut, ginger, green chili, manga and curry leaves. Eat this chutney with hot rice
.

Ingredients

• Raw Mango..........................1
• Coconut................................1cup
• Green Chili............................6
• Chopped Ginger....................2 tbsp
• Curry Leaves........................1/4 cup
• Salt to Taste

Method

• Remove the skin of the mango and cut into small pieces.
• Grind all five ingredients with salt.
• Add little water and grind coarsely.
• Serve with hot rice and pappadams.
• This chammanthi is famous in Kerala side.

Veppilakatty

Veppilakatty:This is a type of pickle/dry chutney  and famous in South India.Shelf life for this  for more than six months. Veppila means neem leaves in Malayalam. But in this dish there is no neem leaves.It is wonderful chutney ready made  available in South India.Simple ingredients and great taste.Try it out

Vepilakatty

Ingredients

• Lemon Leaves.................................... 1 cup
• Curry Leaves.......................................1/4 cup
• Red Chili..............................................10
• Ajwain (Omam)....................................2tsp
• Asafoetida............................................1 small piece
• Tamarind..............................................small ball sized.
• Salt to Taste

Method

• Wash the leaves and remove the center stem of lemon leaves
• Add all ingredients together and grind into a thick paste with out adding any water
• Grind in small blender. In our native place we grind in the ural with olakkai.
• Make small balls and keep.You can use narthankai leaves/( citrus leaves)lemon leaves .
• Unique recipes are prepared  with ural and ulakkai .
• Eat with thair satham(Yogurt Rice)
• Keep in a tight bottle so that the moisture remains.

Tomato Thokku

Tomato Thokku

Ingredients

• Tomato.....................6
• Chili Powder............3tsp
• Asafoetida...............1/4 tsp
• Mustard Seeds..........1tsp
• Oil............................1tbsp
• Turmeric Powder.......1/4 tsp
• Salt to Taste

Method

• Heat a a pan with oil, add mustard seeds. 
• When it splutters add the washed, chopped tomatoes, turmeric, asafoetida and salt. 
• Fry till the tomatoes become soft. 
• Add chili powder and two tsp oil  and fry till the oil comes out. 
• Sprinkle one tsp sugar and mix.
• Serve this thokku for plain rice/Idli/ Dosa or chapathi.

Peas Kofta Curry

Ingredients

• Potatoes...................3
• Peas.........................2cups
• Besan.......................2 tbsp
• Green Chilies..............2
• For Grinding
• Onions......................2
• Red Chilies...............5
• Coriander Leaves......2 tsp
• Garam Masala..........1/2tsp
• Turmeric Powder.......1/4 tsp
• Tomatoes...................2
• Jeera........................1tsp
• Salt to Taste

Method

• Boil the potatoes peel and cut into pieces.
• Grind the peas coarsely add besan, chopped chilies, salt and make a dough.
• Make small sized balls and deep fry them. Grind onion, tomatoes red chilies and coriander powder. into a paste.
• Heat a pan with oil add jeera and ground paste, fry till the oil separates.
• Add garam masala, turmeric and water.When the gravy thickens add the koftas.
• Sprinkle coriander leaves.
• Serve  hot with rice.