Wednesday, May 19, 2010

Kadala (Black Chana) Curry


Kadala (Chick peas ) - 2 cup
Onion chopped - 2 big
Tomato chopped – 1 big
Garlic – 2 tbsp
Ginger – 1 1/2 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tbsp
Curry leaves - few
Mustard seeds – 1/4 tsp
Dry red chillies – 2-3 pcs
Salt to taste


Wash and soak the kadala overnight atleast for 8 hours. Cook kadala in pressure cooker using 2 cup water until soft. Allow it to cool, grind 1/2 cup kadala to a smooth paste using little water. Crush ginger and garlic in grinder. Heat oil in a pan add mustard seeds, when it is starts splutter add curry leaves and red chilli. Then add crushed ginger and garlic, when the raw smell goes add chopped onion and salt, saute well. Add chopped tomato. When the oil appears on the top, add chilli powder, coriander powder, turmeric powder and pepper powder and stir well. Add cooked kadala and mix it well. When its starts boil, add grinded kadala into this, Cook in low flame at least 05- 10 minutes or until the gravy is thick. Serve hot with puttu or chappathi.

Mixed Vegetable Theeyal


Vegetables - 1 1/2 Cups (I used 1 carrot, 02 drumstick, 1 brinjal and 04 long beans,)
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized ball
Small onion – 1-2 tbsp
Salt – to taste
Grated Coconut – 1/2 cup
Coriander Powder- 1 tbsp
Red Chilly Powder – 1 1/2 tbsp
Coconut slices - 1-2 tbsp
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 02-04
Curry Leaves – few


Dry roast coconut on low flame until it turns brown color. Add red chilli powder and coriander powder, roast another 2-3 minutes. Grind the prepared mix using with 2 tbsp water to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep it aside. Heat oil in a pan, add mustard seeds, when it starts crackle add curry leaves, cocnut slices, vegetables, turmeric powder, small onion and salt. Sauté well. Add 2 cup water into this. Cover and Cook the vegetables until half cooked. Add tamarind extract. Cook till the vegetable turn soft. Then add the ground paste to the cooked vegetables. Reduce flame and allow the gravy to thicken. Heat 1 tbsp of oil in a pan and splutter mustard seeds. Add shallots, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice

Beans Mezhukkupuratti

  • Ingredients:

Beans chopped: 1 Cup
Onion chopped: 1 medium
Sliced coconut: 2 tbsp
Green chilli slitted: 3 nos
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Curry leaves
Salt: 1/4 tsp
Red chilli flakes: 1 tsp

  • Method:

Heat oil in a pan, add mustard seeds, red chilli and curry leaves.
Add coconut slices, green chilli and onion. Sauté untill the raw smell goes.
Add beans, turmeric powder and salt.
Cover and cook for 05-10 minutes.
Remove lid and cook uncover for 2-3 minutes.
Serve hot with rice.

Cheera Thoran/Red Spinach Thoran

Red spinach/ Cheera: 1 bunch
Small onion: 1-2 tbsp
Grated coconut: 1/4 cup
Green chilli: 2 pcs
Turmeric powder: 1/4 tsp
Rice: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 1 spring
Salt: 1/4 tsp

Clean the spinach leaves and chopped finely. Add onion, grated coconut, green chilli and turmeric powder, mix them well with hands. Heat oil in a pan, add mustard seeds, rice and curry leaves. Then add spinach leaves. Cover and cook for 2-3 minutes. Remove lid and cook another 1-2 minutes. Spinach thoran is ready to serve,