Potato Puli Kulambu | Urulai Kizhangu Puli Kuzhambu

Ingredients

Potato ( big) -  1

Small onion - 5 nos

Garlic - 2 cloves

Chili Powder - 1 teaspoon

Coriander powder - 2 teaspoons

Tamarind - 1 lemon sized ball

Sambar powder - 1 teaspoon

Oil - 2 tablespoons

Salt to taste

For seasoning

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Chana dal -1 teaspoon
Asafoetida - 1 pinch

Curry leaves -10 nos

 

 Method

• Cut the potatoes into thin strips.
• Chop the onions and garlic cloves.
• Soak tamarind in 1 cup of water and extract 2 cups of juice from it.
• Mix all the masala powders with tamarind juice.
• Heat oil in a pan and add chana dal, mustard, fenugreek, asafoetida, and curry leaves one by one.
• Add onion and garlic pieces.
• Once the onion becomes translucent, add the potato strips.
• Saute till golden colour.
• Then add the tamarind, masala mixture, and allow it to boil for five minutes.
• When the oil separates, remove from fire and serve hot with rice.

Thuvaram Paruppu Thuvaiyal | Toor Dal Chutney

 

Traditional style toor dal chutney / thuvaiyal recipe...

Ingredients

• Thuvar Dal - 1/2 cup
• Red chilies - 5 Nos
• Grated Coconut - 1/2 cup
• Garlic - 1 clove
• Curry Leaves (washed) - 10 leaves
• Tamarind - pea size
• Salt to Taste

Method 

• Dry roast toor dal, chilies, and curry leaves one by one and allow it to cool.
• Add water little by litte and grind it with salt,coconut, and garlic to a coarse paste.
• Serve with rice, sambar, puli kulambu or "Rasam"

Dal Fry Recipe | Dal Tadka | Chana Dal Recipe

Quick & tasty dal recipe for chapati or roti.

Ingredients

• Chana dal / Split Bengal Gram - 1 cup
• Moong dal  -1/2 cup
• Tomato - 2 to 3
• Onion -1
• Green chilies - 2
• Garlic - 3 cloves
• Turmeric powder - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Curry leaves - 1 sprig
• Coriander leaves - for garnish 
• salt to taste

Method 

• Pressure cook the chana dal and moong dal with chopped onion, tomato, turmeric, and green chilies.
• Finely chop the garlic.
• Heat oil in a pan.
• Add cumin seeds and allow it to splutter.
• Add chopped garlic and curry leaves. 
• Add 1/2 teaspoon chili powder and roast for 10 seconds, and immediately pour the dal mixture in it.
• Allow the dal to boil for 3 minutes.
• Garnish with coriander leaves.
• Serve hot with rice or roti.

Tomato Rasam without Dal | Thakkali Rasam

Ingredients 

• Tamarind - small gooseberry sized
• Tomatoes - 2
• Pepper - 1 teaspoon
• Cumin seed - 1/2 teaspoon
• Garlic - 3 cloves
• Curry leaves - 2 sprigs
• Dry chili - 3
• Asafoetida - 1 pinch
• Turmeric powder - 1/4 teaspoon
• Chopped coriander - for garnishing
• Sugar or jaggery powder - 1/2 tsp
• Salt - to taste.

Method

1. Soak tamarind in a cup of water and extract the juice. 
2. Chop the tomatoes.
3. Crush pepper, cumin, a sprig of curry leaves and garlic to a coarse mix.
4. Heat oil in a kadai, add mustard seeds allow it to splutter. 
5. Add Red chilies, curry leaves and asafoetida.
6. Add chopped tomatoes and salt & saute for 2 minutes.
7. Add crushed pepper mix and saute for a minute.
8. Add the tamarind mixture & bring it to a boil.
9. Add a small piece of jaggery or 1/2 tsp of sugar.
10. Add chopped coriander leaves. and turn off the stove.
11. Serve hot with rice.

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Potato Capsicum Fry | Aloo Simla Mirchi

Best side dish for poori & chapathi. Potato curry with capsicum.

Ingredients

• Onion (big) -1
• Potatoes -2
• Capsicum - 2
• Turmeric powder - 1/2 teaspoon
• Chili powder - 1 teaspoon
• Coriander leaves (finely chopped) - 1 tablespoon
• Oil - 3 Teaspoons
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• and salt to taste.

Method 

• Boil the potatoes. Peel and cut into small pieces.
• Slice the onion and capsicum.
• Heat oil in a pan.
• Add cumin seeds & asafoetida powder.
• Add sliced onions.
• Add salt.
• Once the onions become translucent, add sliced capsicum pieces and fry for two more minutes.
• Mix chili powder and turmeric powder.
• Finally, add the boiled potato pieces and cook for 2 more minutes.
• Garnish with fresh coriander leaves.
• Serve with chapatis.
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Chicken Curry with Coconut milk | Chicken Korma Recipe

I

• Ingredients
• 
  
• Fresh Chicken - 1/2 Kg
• Curd - 1 tablespoon
• Ginger Garlic paste - 2 teaspoons
• Onions - 2
• Tomato - 1
• Potato (medium-sized) - 1
• Coconut milk - 1 cup
• Chili powder - 2 teaspoons
• Coriander powder - 4 Teaspoons
• Turmeric Powder- 1/2 Teaspoon
• Garam masala - 1/2 Teaspoon
• Oil - 3 tablespoons
• Cinnamon - 1 inch
• Cloves - 4
• Bay leaves - 2 leaves
• Finely chopped coriander leaves
• Salt to taste.
• 
  
• Method

• Mix the chicken pieces with curd, turmeric, and 1/2 teaspoon salt and keep aside for 30 minutes.
• Grind the onions and tomatoes.
• Heat oil and add cinnamon, cloves and bay leaves.
• Add ginger-garlic paste and saute for a minute.
• Shift the chicken pieces and saute for three minutes.
• Add diced potatoes and onion tomato mix.
• Add a cup of water and mix all the masala powders.
• Cover the vessel and cook for 15 minutes in medium-low flame.
• Finally, add the coconut milk and cook two more minutes.
• Garnish with finely chopped coriander leaves and serve hot with rice.