Easy Vellarikka (Cucumber) Pachadi

Ingredients:
Vellarikka/Cucumber: 1 cup
Curd: 1/2 cup
Green chilli chopped: 2-3 pcs
Ginger: 1 tsp
Shallots chopped: 1 tsp
Red chili flakes: 1-2 pcs
Mustard seeds: 1/2 tsp
Curry Leaves: few
Salt: to taste
Oil:

Method:
Peel the skin of cucumber and chop them finely. Mix cucumber, ginger, green chilli and salt with your hands. Add beaten curd to the cucumber mixture. Heat oil in a pan, splutter mustard seeds. Then add curry leaves shallots and red chilli flakes. Pour this seasoning over the curry. Serve with rice.

Fish Mappas

Ingredients:

Fish: 1/2 kg
Onion Chopped: 2 medium
Green chilli: 4-5 pcs
Ginger chopped: 1/2 tbsp
Garlic chopped: 1/2 tbsp
Tomato sliced: 1 big
Coriander powder: 1 tbsp
Fennel seed powder: 1/2 tsp
Thin Coconut Milk: 2 cup
Thick coconut milk: 1/2 cup
Cardamom crushed: 3-4 pcs
Cashew nut: 4-5 pcs
Turmeric powder: 1/2 tsp
Pepper powder: 1 tbsp
Vinegar: 1/2 tbsp
Lemon Juice: Half Lemon
Salt:
Oil

Method:
clean and cut the fish into medium pieces.
Combine 2 tsp pepper powder, 1/2 tsp tumeric powder, salt and Lemon juice. Make a smooth paste.
Apply this marinade on the fish pieces. Keep it aside for 1/2 hr.
Shallow fry the fish pieces.
Heat oil in a pan or man chatti, add garlic and ginger fry till golden color.
Add onion, curry leaves and green chilli fry till it turns translucent.
Add Coriander powder, pepper powder and fennel seed powder, Saute for 2-3 minutes.
Pour thin coconut milk, allow to boil.
Add the fried fish pieces and cook for 5-10 minute in low flame.
Add the crushed cardamom and cashew nut.
Add sliced tomato. Cover and cook for 2-3 minutes.
Uncover and pour thick coconut milk. Cook for 2-3 minutes. Remove from, do not boil. Pour vinegar. Serve hot with appam, puttu or bread.

Pacha Payar (Long Beans) Thoran

Ingredients:
Pacha Payar/Long Beans: 1/2 kg
Shallots: 3-4 pcs
Grated Coconut: 1/2 cup
Green chillies: 2-3 pcs
Mustard seeds - 1 tsp
Turmeric powder: 1/4 tsp
Curry leaves: few
Salt: 1/2 tsp
Oil: 1 tbsp

Method:
Clean Cut beans into very small pieces. Combine long beans, grated coconut, shallots, green chilli, salt and turmeric with your hands. Heat oil in a pan. Add mustard seeds and when they splutter, add curry leaves. Add the mixture and saute well. Cover and cook for 5-6 minutes in low flame. Serve hot with rice.

Vazhuthananga (Brinjal) Theeyal

Ingredients:
Brinjals: 5
Shallots: 3-4 pcs
Green chilli: 2 pcs
Grated Coconut: 1/2 cup
Tamarind: small lemon sized
Red Chilly Powder: 1/2 tbsp
Coriander Powder: 1/2 tbsp
Turmeric Powder: 1/2 tsp
Mustard Seeds: 1 tsp
Curry Leaves: 1 spring
Red chillies: 2-3 pcs
Salt: to taste
Oil

Method:Cut brinjal into medium pieces. Cook brinjal with shallots, green chilli, curry leaves, salt and water. Fry grated coconut until it turns golden brown color. Add chilli powder, coriander powder and turmeric powder to the roasted coconut. Saute for 2-3 minutes in low flame. Allow it to cool and grind it in a mixer using little water. Add tamarind to 1/4 cup water and make a paste. Add tamarind paste to the cooked brinjal and boil for 2-3 minutes. Then add grinded paste. Stir well. Cover and cook in medium flame for 5-6 minutes. Remove from heat. Heat oil in another pan add mustard seeds, when its starts splutter add red chilli flakes, curry leaves. Pour this seasoning over the curry. Serve with rice

Malvani Fish Fry

Ingredients:

Fish: 4 pcs
Turmeric powder: 1 tsp
Red chili powder: 1 tbsp
Ginger & garlic paste: 1/2 tbsp
Tamarind juice: 2 tbsp
Rava: 2-3 tbsp
Salt: to taste
Oil:

Method:

Clean and cut the Fish. Mix chilli powder, Turmeric Powder, ginger garlic paste and tamarind juice. Apply the mixture on the fish pieces and keep aside for 1 hour in refrigerator. Spread some rava on the plate and roll the fish pieces in rava. Heat oil in a pan and fry both sides till crisp. Serve hot

Kaya-Vanpayar(Banana-Red Chouri) Thoran

Ingredients :
Raw plantain: 2 cup
Vanpayar/Red Chouri: 1 cup
Turmeric powde: 1 tsp
Red chilli powder: 1/2 tbsp
Salt: to taste

For Grinding:
Grated coconut: 1/2 cup
Cumin Seed: 1 tsp
Shallot: 8-10 pcs
Turmeric powder: 1/2 tsp
Green chilli: 2-3 pcs
Garlic chopped: 1 no

For Seasoning:
Mustard seeds: 1 tsp
Shallots chopped: 1 pc
Curry leaves: 1 spring
Red chilli: 2-3 pcs
Oil:

Method:
Cook vanpayar with enough water, add turmeric powder, red chilli powder, salt to this. Coarsely grind coconut, shallots, garlic, cumin seed, green chilli in a mixer. Cook kaya/platain with shallots, turmeric powder, salt and water till done. Add coocnut mix into the cooked plantain , cover and cook for 2-3 minutes. Add cooked red chouri and mix well. Again cook for 4-5 minutes. Heat oil in another pan, splutter mustard seeds. Add shallots, curry leaves, red chilli . Saute till golden color. Pour this seasoning over the curry. serve hot with rice.

Cabbage-Cherupayar (Green Gram) Thoran

Ingredients:
Cabbage chopped: 2 cup
Cherupayar/ Green gram: 1/2 cup
Shallots chopped: 1/4 cup
Green chillies: 3-4 nos
Grated coconut: 1/2 cup
Turmeric powder: 1/2 tsp
Mustard seeds: 1 tsp
Red chillies flake: 1-2 nos
Curry leaves: few
Coconut oil:
Salt:

Method:
Cook green gram with little tumeric powder, salt & water. Mix together cabbage, onions, chillies, grated coconut, turmeric powder and salt with your hands. Heat oil in a pan. Add mustard seeds, allow it to splutter. Then add dry red chillies and curry leaves to it. Add the cababge mixture into this and allow to cook it on low flame for 2-3 minutes. Add cooked green gram/cherupayar and cook for 5 minutes. remove from fire. Serve hot with rice

Drumstick-Vellarikka-Tomato Curry

Ingredients:
Drumstick: 2 nos medium
Vellarikka/Cucumber: 1/2 cup
Tomato chopped : 2 nos medium
Shallots: 5- 6 nos
Grated coconut: 3/4 cup
Green chilly: 2- 3 nos.
Cumin seeds: 1tsp
Turmeric power: 1/2 tsp
Dry Chilly: 2-3 pcs
Mustard seeds: 1 teaspoon
Curry levees: few
Salt: to taste.
Oil:
Water: 1 cup

Method:
Grind grated coconut, cumin seeds, tumeric powder to a smooth paste. Cook drumstick, tomatoes, cucumber, green chilli, shallots and salt with 1 cup water till done. Then add the grinded coconut mix and stir well. Cook for 5-6 in flow flame. Remove from fire. Heat oil in a pan and splutter the mustard seeds, add dry chilly, chopped shallots and curry leaves. Pour this seasoning over the curry. Serve curry with Rice.