Murungakkai Poricha Kuzambu | Drumstick Curry Recipe for Rice

Ingredients:-

Drumstick - 2 nos
Small onions - 5 nos
Grated coconut - 2 tablespoons
Fennel seeds - 1 teaspoon
Dry chilies  - 8
Coriander seeds  - 2 teaspoons
Turmeric powder - 1/4 teaspoon

For seasoning...

Oil - 2 tablespoons
Mustard seeds- 1/2 Teaspoon
Urad dal - 1/4 Teaspoon
Curry leaves - 10 nos

Method:-

Slice the onions.

Cut the drumstick into 2-inch pieces.

Dry roast chilies, coriander, and fennel seeds and grind with coconut.

Heat oil in a pan, and add the seasoning.

Add onion slices and drumstick pieces one by one and fry for a minute.

Add the ground masala with enough water.

Allow the mixture to boil for 5 more minutes and when the gravy becomes thick, remove it from the fire and serve hot with rice and papad.

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Sambar Without Sambar Powder

Ingredients :-

• Toor dal - 1 cup
• small onion - 20 nos
• tomato( big) - 1
• brinjal (small)- 2
• Drumstick - 1
• green chilli - 2
• chilli powder - 1/2 teaspoon
• coriander powder - 1/4 teaspoon
• grated coconut - 1/2 cup
• cumin seed- 1/2 teaspoon
• tamarind - 1 small lemon size
• asafoetida - 1 pinch

For seasoning...

• oil - 2 teaspoons
• fenugreek seeds - 1/2 teaspoon
• mustard - 1/2 teaspoon
• curry leaves - 10 nos

Method :

• Pressure cook dal with turmeric powder and asafoetida.
• Wash and cut the vegetables.
• Grind the coconut with cumin seeds.
• Heat oil in a pan and add onion and green chillies.
• Saute for a minute and add all the remaining vegetables one by one.
• Add salt and saute for three more minutes.
• Add the tamarind juice, chilli, turmeric and coriander powders.
• Now add the cooked dal and mix well.
• Pour the coconut cumin mix and allow it to boil for three minutes.
• Adjust salt and season the sambar with fenugreek, mustard and curry leaves.
• Garnish with coriander leaves and serve hot with rice.

Thirunelveli Meen Kulambu | Fish Curry

Ingredients

• King Fish, sliced - 1/2 kg
• Tomato - 1
• shallots - 25
• green chilli - 3
• Garlic (sliced)- 3 cloves
• Chilli powder - 2 teaspoons
• coriander powder - 4 teaspoons
• turmeric powder - 1/2 teaspoon
• Grated coconut - 1 cup
• Tamarind - lemon size ball
• Salt - to taste
• Oil, mustard, fenugreek seeds and curry leaves for Tempering

Method

• Clean the fish pieces and marinate with salt and turmeric for 1/2 an hour.
• Grind the coconut with cumin seeds and shallots.
• Soak the tamarind, and extract 2 cups of juice and add all the dry masala powders to it.
• Heat oil in a pan and add the fenugreek seeds, mustard seeds and curry leaves, let the mustard seeds splutter. Then, add the tamarind masala mix.
• Add diced tomato, slit green chillies and garlic slices.
• When the mixture starts to boils, add the fish and cook for 3 minutes.
• Pour the ground coconut mixture and cover the pan.
• Cook until the oil separates.
• Serve hot with rice.

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