Thursday, June 24, 2010

Mixed Vegetable Gravy

Beans chopped: 1/2 cup
Carrot chopped: 1pc
Potato (cubed): 1pc
Peas: ½ cup
Coconut milk: 1 cup
Onion chopped: 1 big
Tomato chopped: 1 medium sized
Ginger chopped: 1/2 tbsp
Garlic: 1/2 tbsp
Curry leaves: 1 spring
Pepper powder: 3/4 tbsp
Garam masala powder: ½ teaspoon
Turmeric powder: ¼ tsp
Salt: to taste
Water: 1/2 cup

Pour some oil in a pressure cooker, splutter mustard seeds. Add onion, salt, ginger, garlic and curry leaves. When the raw smell goes, add tomato. Sauté well. Then add pepper power, turmeric powder and garam masala powder. Add all vegetables into this and stir well. Pour 1 cup coconut milk and 1/2 cup water. Close the lid and cook in simmer for 2-3 whistle. Serve hot with appam, chappathi.

Vellarikka Moru Curry

Vellarikka/Cucumber: 1 cup
Buttermilk: 1 cup
Shallots: 5 to 6 pcs
Green chilli: 3 to 4 pcs
Turmeric powder: 1/2 tsp
Cumin seeds: 1 tsp
Mustard seeds: 11/2 tsp
Curry leaves: 1 spring
Grated Coconut: 1/2 cup
Dry red chilli: 2-3 pcs
Salt: 1 tsp
Water: 1 cup

Clean and cut the cucumber into small pieces. Cook it with water, salt, turmeric powder, green chilli, shallots. Grind together coconut, cumin seeds, green chilli, shallots and curry leaves to a smooth paste. Add this paste to the cooked vellarikka and mix well. allow it to boil in simmer. Add buttermilk to the gravy and stir well. Remove from fire. Heat oil in a pan, splutter mustard seeds, chopped shallots and curry leaves. Pour the seasoning to the curry. Serve hot with rice.