vendakkai masala

8/3/2019 Vendakkai Masala

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Vendakkai Masala ( Ladies finger semigravy)

IngredientsLadies finger (tender ones) -1/4 kgChopped onion -1Chopped tomato -1Sambar powder- 2 teaspoonsTurmeric powder -1/2 teaspoonCurry leaf-littleCurd-2 teaspoonsCoriander leaves-littleFor seasoning

Mustard seed-1 teaspoonBroken urudh dhal-1 teaspoonSmall jeera-1 teaspoonCurry leaf-little

ProcedureKeep the kadai in the stove.In 1 table spoon of oil season the curry with items given for seasoning.Now add the onions and saut well.After the onions get sauted, add the tomatoes and saut for 2 to 3 minutes.Add the sambar powder, turmeric powder and the salt needed and mix well.

When there is not much of water content (water from tomato ) add the cut ladiesfinger pieces.Mix everything well.Keep the stove in medium fire.When you feel that the ladies finger has reduced in qty add the curd and mix well.Cook for 5 minutes stirring regularly.Now sprinkle 2 table spoons of water and mix well.Cook for another 3 to 4 minutes.Check for the taste now.If anything is missing, it can be added nowAgain add 2 table spoons of water and mix well.

Cook for a minute.Now you will find that your curry is like a masala.Keep in mind that the flame should be in medium all the time else the curry willget burnt.When the curry is in desired consistency, switch off the stoveGarnish with coriander leaves

Pachai Kondakadalai Pirattal (Fresh Chick

Peas Curry)

IngredientsChick peas-200gms(shelled out)
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Big onion-1Tomato-1

Ingredients for the Masala (optional)coconut grated-2 table spoon

Red chili-4Small jeera-1 teaspoonFennel seed-1 teaspoonIngredients for seasoningMustard seed-1 teaspoonFennel seed-1 teaspooncurry leaf-littleProcedureTake out the chick pea when you have time and store it in the fridge. Mince theonion. In the mixie or blender smash the tomato little so that it will get cookedfast. Keep the kadai in the stove.In a table spoon of cooking oil season the curry

with the items given in 'To season'. Saute the onion and the smashed tomato.If youchoose not to grind coconut paste, add 1 teaspoon of sambar powder( kuzhambumilagai thool)to the sauted mixture.When the sauted mixture boils add the chickpeas and close the kadai. Check in between that there is enough water for thechick pea to get cooked. It will get cooked within 10 minutes.Once the chick pea iscooked soft , add the salt needed and the grinded masala.Cook in medium fire tillthe masala gets cooked and oil starts separating

Vegetable Soup with Asparagus

Ingredients (For 4 to 5 cups)carrot-1Big onion-1Asparagus-Half bunchTomato-1Green chili-1pepper powder-1 teaspoonVegetable stock cube -1 (Bouillon without msg).Any brand that you get can beused.

ProcedureCut off the bottom and top portion of Asparagus and cut into 1 inch pieces. Cut theonion,tomato and the carrot also. Keep a small cooker in the stove. In a teaspoonof butter saute the onion,tomato,carrot,chilli and asparagus. You can add anyother vegetable that you like also. Add a pinch of salt and a cup of water. Closethe cooker and cook for just 1 whistle(5 minutes). Once the pressure is releasedallow the vegetable to cool and grind the strained vegetables in the mixie till youdon't find any fiber in the asparagus. Usually this will get grounded in a minute ifyour asparagus is good. Now keep the kadai in the stove and pour the groundedsoup into it along with the water strained. Mix the vegetable stock cube in a cup ofwater and add to the soup. If you have some other chicken or mutton stock that

can be substituted in the place of this stock cube. Add water to the consistency
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you like. Add the salt and pepper to your taste. Allow the soup to boil for 5minutes.

Kalaikkose Pirattal (Brussels sprouts curry ).

IngredientsKalakkose-10 to 15Big onion minced-1Tomato-1 mincedTo grindGrated cocunut-1 table spoonSmall jeera(cumin seed0-1 teaspoon0Big jeera or sombu(fennel seed)-1 teaspoonPottukadalai-1 table spoon or cashews-6Red chili-3 to 4To season

Those who dont want it spicy can season with a teaspoon of small jeera and bigjeera.cinamon-1 small pieceClove-2Cardomom-2For parties you can make the dish spicy else season it simply.ProcedureCut the brussel sprouts into 4 pieces. Mince onion and tomatoes.Grind the itemsgiven in to grind to a smooth paste adding water. Microwave the veg for 2 minutesin a microwavable vessel for 2 minutes. Now add little salt for the veg and againmicrowave for a minute. Those who dont use microwave can cook the veg in a

kadai with water till the vegetable is three fourth cooked.Keep the kadai in the stove. Add a table spoon of cooking oil.This curry tastes goodwith little extra oil.Season the curry. Add onions and saute for 2 to 3 minutes.Sprinkle some salt to the onions which will help the onions to get sauted fast. Nowadd the tomatoes.If you feel that the tomatoes you are using is not very ripe andtender grind it for a second in the mixie. Saute the tomatoes till they are reallysmashed. While sauting you can smash it with a laddle to help it get smashed fast.Once the onion and tomatoes are smashed like a gravy add the grinded masala intothe kadai and cook in low fire stirring continously for 2 minutes. Add littleturmeric powder and the salt neede for the masala also. Now add the cooked

kalakkose along with the little water in the microwaved bowl. Cook in low fire tillthe masala gets coated in the veg. You can switch off in the consistency youlike.Make sure that the veg gets enough time to get cooked in the masala.

Chundakkai Pachadi or Sundakkai pachadi(Turkey Berry hot and sour gravy)

IngredientsSundakkai-1 cup(tender ones)

Small onion chopped-20Tomato-1
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Sambar powder-1 teaspoonTurmeric powder-1 teaspoonTamarind paste-1 teaspoonCooked Thoor dhal-1/4 cupTo season

Musrad seed-1 teaspoonSmall jeera-1 teaspoonCurry leaf-littleCorriander leaves to seasonProcedureSelect tender sundakkai while cutting. Split into 4 and put into water. Mince onionand tomatoes. Cook thoor dhal one whistle less than you cook for sambar. Keepthe kadai in the stove. Season the pachadi with the items given in to season in 1table spoon of oil.Add the onion and tomatoes and saute for 3 minutes. Now addthe cut sundakkai and saute in medium fire for 5 minutes.If sauted nicely,therewill be no bitter taste in the curry. After sauting add the water that is there on top

of the cooked dhal.(If there is not much water in your cooked dhal, add a cup ofwater into it, mix it lightly and take out that water.).Add turmeric powder. Halfclose the kadai and cook for 6 to 7 minutes in medium fire till the Sundakkai cookssoft. Now add little more dhal water and sambar powder.cook for 3 minutes. Addthe salt needed and the tamarind paste now. When the curry boils add the cookedthoor dhal left and cook for 5 more minutes. You should not cook long after addingdhal as the curry will turn very thick. Garnish with coriander leaves. This gravy willbe semi solid .This can be mixed with rice as well as used as a side dish for curdrice.

Murungakkai Kara Kuzhambu (Drum StickHot and Sour gravy )

IngredientsDrum stick-15 piecesSmall onion-15Garlic-10 podsTomato-1Curry leaf-little

Turmeric powder-1 teaspoonTamarind-Very small piece (little less than the qty used for sambar)To grindCoconut grated-2 table spoonsSambar powder-2 teaspoonsCoriander powder-1 table spoonFennel seed-1 teaspoonProcedureCut the drum stick into pieces as shown in the snap. Mince the onion, garlic andtomato. Place the kadai in the stove. In a table spoon of oil season the gravy with

a teaspoon of mustard, urudh dhal, and fennel seed and curry leaf. Saut theonion, garlic and tomato pieces one by one. Add the drum stick pieces. Cook the
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drum stick in a cup of water in medium fire for 6 to 7 minutes. Mean time grindthe items in to grind Soak the tamarind and salt needed in two cups of water andadd once the drum stick pieces are almost cooked. if you add tamarind and salt inthe beginning, the vegetable will not get cooked fast. Allow the gravy to cook for 5more minutes and then add the grinded masala mixed in half cup of water to the

gravy. Mix every thing well and allow the gravy to cook for further 5 minutes or tillthe gravy turns to the consistency of sambar.

Kathirikkai Murungakkai Masala (BrinjalDrumstick Masala)

IngredientsDrum stick -5Brinjal-3Small onion-20(big onion-10

Tomato-1Garlic-10Sambar powder-1 table spoonTurmeric powder- teaspoonProcedureKeep the kadai in the stove. In 2 teaspoons of cooking oil season the masal with ateaspoon of mustard and fennel seeds. Saute the minced onion, garlic and tomatopieces one after the other. Add the length wise cut brinjal pieces and saut well.Now add the drumstick pieces. Add 2 cups of water along with the turmericpowder. Close the kadai and cook for 10 minutes in medium fire till the drum stickpieces are cooked soft. Now add the sambar powder and the salt needed along

with little water if there is no water left in the kadai. Cook till everything getsmixed well ( at least 5 minutes).Dont make it very dry. Garnish with corianderleaves. Brinjal, drumstick and coriander smell will make the dish altogether tastedivine.

Pavakkai Puli Kuzhambu Chettinad style

(Bitter gaurd Hot and Sour Gravy)

IngredientsBitter guard-1(medium size) Buy little less green and less thorn shaped for less

bitternessSmall onions-10garlic-10Tomato-1Sambar powder-11/2 teaspoonCoriander powder-1 table spoonTurmeric powder-1/2 teaspooncurry leaf -littleTamarind -little(as shown in the picture) or 2 teaspoons pastejaggery-1 small pieceFor seasoning

Mustard seed-1 teaspoonFennel seed-1 teaspoon
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Fenugreek seed-1/2 teaspoonGingelly oil-2 table spoonsProcedureAs I told earlier the taste of the curry depends on how you cook the gravy.Keep the kadai in the stove.Season the gravy.Saute onions,garlic and tomatoes for

a minute.Add the bitter gaurd pieces.Reduce the flame to medium and saute for 5to 6 minutes.Meantime in 3 to 4 cups of water mix the tamarind,the saltneeded,sambar powder,coriander powder and turmeric powder and add after thepieces are sauted well.Let the gravy cook for 5 minutes in medium fire.Thenreduce the fire and cook till the gravy becomes thick and get reduced to 1/3quantity.If the gravy is going to be served for non diabetic people, add a smallpiece of jaggery and cook for 2 more minutes.Adding jaggery will give an excellenttaste to the curry

Murungakkai Soup (Drum stick soup)

IngredientsThoor dhal-A handfulDrum stick-2(10 to 12 pieces)Tomato-1Green chillies-3Turmeric powder-1/2 teaspoonCurry leaflittleCoriander leaf-littleBig onion-1Pepper powder-1 teaspoonTo season

Cinamon-2 small piecesCardamom-1Clove-2Birinji leaf-a small oneCurry leaf-littleFennel seed-1 teaspoon pepper corns-1 teaspoonCumin seed-1 teaspoonProcedureCook the drum stick pieces in 4 cups of water in a vessel. Once the drum stickpieces are cooked well, take out the pieces and keep the water aside to be used

later(The water in in which it is cooked will have all the flavour of the drumstick).Once the drum stick pieces are cold, break it open and with the help of a spoontake the pulp out. Cook the thoor dhal also well in the cooker. Chop the onion andtomato pieces nicely. Split the green chili

Keep the kadai in the stove. In little ghee or oil season the soup with the itemsgiven in to season. Now add the onion, tomato and chili and saut well .Mix thedhal with the water in which drum stick is cooked. Add this water to the kadai.Once this boils add the pulp taken from the drum stick pieces and the salt neededalso. Let the soup boil for 5 to 6 minutes. Meantime check for consistency andtaste. If any taste is missing you can add this at this stage. Before switching off the

stove add pepper powder if you want the soup hot. Garnish with coriander leaves
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Vendakkai Pachadi (ladies finger or okragravy)

Ingredients

Ladies finger-250 gms(15 medium sized ones)Small onion-15 or big onion-1Green chilli-2Tomato-1Sambar powder-1 teaspoonTurmeric powder-1/2 teaspoonThoor dhal-2 to 3 table spoons (1 hand full)Coriander leaves-littleCurry leaf-littleProcedure

Cut the ladies finger into small pieces like in the picture. Chop the onion andtomatoes also.Split the chilli in the centre lengthwise Cook the thoor dhal 1whistle less than you cook for sambar(switch off the stove 5 minutes after the firstwhistle in medium fire).Once the dhal is cooked open the cooker and take thewater on top of the dhal (if there is not much water add a cup of water to the dhaland take out that water and keep aside.)

Keep the kadai in the stove. In 1 table spoon of oil season the pachadi with ateaspoon of mustard seed, cumin seed, broken urudh dhal and little curry leaf.First add the onion pieces then the tomatoes and green chili and saut for a while.

When there is not much water content add the ladies finger pieces and saut inmedium fire for 5 to 6 minutes without it getting burnt. If you find it difficult tosaut add few drops of oil. Once the pieces are sauted well add the water fromthe dhal kept aside. Add turmeric powder, sambar powder and the salt neededalso. Cook for 10 minutes in medium fire. If water is less add little more. Once thepieces are cooked fine add the dhal also (dont overcook the dhal).Cook for 5minutes more. Let the consistency be semi solid. Garnish with coriander leaves.Coriander leaves will add to the taste. So if you have stock, be little liberal inadding coriander leaves

Kudamilagai Mavadu Inji Pachadi (Capsicum

Mango Ginger gravy)

IngredientsCapsicum-2Tomato-1Small onion-10 or big onion choppedMavadu Inji-2 Inch pieceThoor dhal- A handful (If cooked little less than we cook for sambar will be fine)Sambar powder-1 teaspoonTurmeric powder-1/2 teaspoon

Coriander leaves-little ProcedureCut the onion, Capsicum and tomato pieces as in the picture. Cook thoor dhal for
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little less time than for sambar. Keep the kadai in the stove. In a teaspoon of oilseason the gravy with little cumin seed, broken urudh dhal and curry leaf. Sautthe onion and tomato pieces for a while .Now add the nicely chopped mavadu injipieces. Add cup of water and cook ( mavadu inji needs more time to cook thancapsicum).Once the pieces are soft add the capsicum pieces along with the dhal,

sambar powder and turmeric powder. Make sure that that at any stage the currydoes not become too thick by adding water. Add the salt needed .Once thecapsicum pieces are cooked switch off the stove. Garnish with coriander leaves.Mavadu inji along with coriander leaves gives a wonderful flavor for the gravy.Those who cant get mavadu inji try without it. But make sure that you use at leastcoriander leaves

The simple Chettinad Sambar or Kuzhambu

IngredientsAny vegetable-100 gms

Small onion-10Small tomato-1

Garlic-5 pods (optional)Thoor dhal-1/2 cup (1 handful)Kuzhambu milagai thool-1 table spoonTurmeric powder-1/2 teaspoonAsafetida-a pinchCurry leaf-littleCoriander leaves-little Tamarind paste-1 1/2teaspoon( kozhikundu size)To season

Mustard seeds-1 teaspoonFennel seeds-1 teaspoonFenugreek-1/2 teaspoonCurry leaf-little

ProcedurePressure cook the dhal for 10 minutes. Mean time cut the vegetable, onion andtomatoes and microwave them by spraying water for 5 to 7 minutes. if you dontuse a microwave then you can proceede making the kuzhambu right away. Keepthe kadai in the stove and season the kuzhambu with the items given in to

season. Now add the onion and tomato pieces. Saut for a while. Then add thevegetable. Saut for a minute if the veg is of a kind not needed to be sauted elsesaut for 3 minutes (brinjal, ladies finger).Add 1 cup of water. Close the kadai andcook for 5 minutes or till the vegetable gets cooked. Now add kuzhambu milagaiThool and turmeric powder. Mean time soak the tamarind and the salt needed inhalf cup of water. Strain it and add that also into the kadai.Once the kuzhambustarts boiling add the dhal and cook. Make sure of the consistency. If found thickadd little water and cook for 5 minutesThose using microwave can keep the kadai in the stove. Season the gravy. Add thecooked vegetables, sambar powder and turmeric powder and cook for 5 minutes.Now add Tamarind salt dissolved water. Cook for 3 minutes. Then add the dhal and

cook for 5 to 6 minutes.For ladies finger, Brinjal and drum stick the first procedure only is to be followed
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(cooking the vegetable in the kadai)Many season the kuzhambu in the end. I usually do in the beginning itself due topractical easiness.For Radish sambar I usually add 1 teaspoon of a powder made out of( 2 teaspoon ofcoriander, 1 spoon Bengal gram,2 red chilies and teaspoon of fenugreek dry

roasted and powdered ).This will do away the smell of radish which many dontlikeToday for my readers (new ones to the kitchen)convenience I have not added thatpowder. I just dont want to confuse. Once you become an expert in sambar youcan try all theseGarnish with coriander leaves. This will add 50% extra taste to the kuzhambu

Vendakkai More Kuzhambu(Ladies Finger Or

Okra Curd Curry)

IngredientsLadies finger-8Onion-littleCurd-2 cupsTo grindCorriander seeds-1 table spooncumin seeds-1 teaspoonChanna dhal(kadalai paruppu)-1 table spoon

Red chillies-2green chillies-2Ginger-a very small pieceGrated cocunut-2 table spoonsTo SeasonCocunut oil1 teaspoonRed chillies-2mustard seed-1 teaspoonCurry leaf-littleProcedureSoak the items given in to grind for 20 minutes.Then grind it to a smooth

paste.Beat the curd in a mixie with little salt and turmeric powder.Add 1 more cupof water with it and keep aside.Cut the ladies finger into small pieces(1/2 inch).Ina kadai in little oil saute the onion cut length wise and the ladies finger piecesnicely for 5 minutes.Add 1/2 cup water and cook the pieces till done.Once thepieces are cooked add the ground masala mixed in half cup of water with the saltneeded.Let the mixture come to boil.Now add the curd and switch off within 2minutes.Many have a complaint that the curd curdles.The safest way is to switchoff the stove immediately after adding the curd.There is no need for the curd toget cooked.Now in a seperate kadai season the curry in cocunut oil with the itemsgiven in To season and pour on top of the curry and leave it like that till you use

it(dont mix the seasoning immediately)
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Karunaikkizhangu Masiyal (Yam smash)

IngredientsKarunaikizhangu-5Minced onion-1 cupGreen chillies-6Lemon juice-1 lemonTurmeric powder-1/2 teaspoonSalt to tasteOil -2 table spoonsProcedurePressure cook the kizhangu for 10 minutes. Peel off the skin when cold. Smash it

nicely without lumps. Add the lemon juice, salt and turmeric powder and mix well.In olden days tamarind pulp was used instead of lemon. But due to the bad effectsof too much of tamarind, now a days it has been substituted with lemon juice.Some kizhangu will be scratchy and it will be itching for the tongue. Lemon juiceor tamarind will remove that. Keep the kadai in the stove. In two table spoons ofcooking oil season the curry with a teaspoon of mustard and broken urudh dhal andlittle curry leaf. Add the minced onion and splitted green chili and saut for awhile. Now add the smashed kizhangu and saut for 5 minutes. After that add cup of water and mix nicely without lumps. Reduce the flame and cook stirring inbetween .After sometime it will start catching the bottom of the kadai. From nowon you have to be very careful and have to go on stirring. If it is catching too much

add spoon of oil and cook. A stage will come when the whole curry just floats inthe kadai like halwa. It will be good if you can cook 5 more minutes even afterthat. The whole dish will turn little browny. Make sure that the fire is not toomuch and it does not get burnt. From my explanations dont get scared. For theexperts in the kitchen this preparation will be no matter. Whenever I write arecipe, I will take the cooking experience of my daughter only in my mind and willbe giving too much of ideas and instructions. The more time and more thicker youcook the dish the more tasty the dish will be.

Kathirikkai Masal (Brinjal Masal)

Make sure they are fresh too.IngredientsBrinjal-1/4 kgOnion (big)-1Garlic-10 podsTomato-1Sambar powder-1 table spoonTurmeric powder-1/2 teaspoon

Fresh coriander leaves-littleCurry leaf-little
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Salt-to tasteOil-1 table spoon (be little liberal in using oil for this fry)ProcedureCthe brinjals as shown in the picture. Mince onion, garlic and tomatoes. Keep thekadai in the stove.s4eason the fry with a teaspoon of mustard, fennel seed and

curry leaves. Add the onion and garlic pieces first and saut for a while. Then addthe tomatoes and saut for a minute .Now add the brinjal and saut nicely inmedium fire for 5 minutes. Now it will be half done .In this stage add the turmericpowder, sambar powder and the salt. Mix everything well. Pour half a cup of waterinto the kadai now so that the brinjal pieces get cooked softly. Reduce the fire,close the kadai and cook for 5 more minutes or till the water gets absorbed and oilseparates .Make sure that the brinjal pieces are softly cooked and get blendedwith the masal else add little more water and cook for a while. Garnish withcoriander leaves. Corriander leaves along with brinjal will be excellent

Chenai Kizhangu Meen Masala Varuval (Yamfish masala fry)

IngredientsYam-1/4 kg (Cut like finger chips pieces)Oil-2 table spoons

Ingredients for the masalGarlic-7 to 8 podsFennel seeds-1 teaspoon

Pepper-1 teaspoonChili powder- 1 table spoonTurmeric powder-1 teaspoonSalt-1 table spoonProcedureCook the Yam pieces in a kadai for 5 to 6 minutes (till they are 3/4th cooked)Drain the water and keep it to cool. Mean time grind the ingredients given formasal in the small jar with just enough water. Marinate the yam pieces with themasal for 5 minutes. Keep the kadai in the stove and in 2 tablespoons of oil seasonthe fry with a teaspoon of mustard seed and fennel seed and little curry leaf. Addthe yam pieces and fry nicely without stirring much. Too much of stirring will make

the pieces break. (Be sure that the pieces are not cooked too much in thebeginning).When the pieces get roasted oil will separate Remove the pieces aloneand discard the excess oil. This fry will be yummy with Rasam rice as well as curdRICE.

Palakkai Pirattal (Baby Jack Fruit Masala)

IngredientsBaby jack fruit (cut as shown in the picture)

Potato-1Big onion-1
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Tomato-1

To GrindCoconut grated-3 table spoonsRed chilli-5

Pottukadalai-1 table spoonCashwes-4(optional)Fennel seeds-1 teaspoon

To seasonCinamon-2 small piecesCloves-2Cardomom-2Fennel seeds-1 teaspoon

Procedure

Peel off the skin from the baby jack fruit and cut as shown. Cut the potato also inthe same size. Chop the onion and tomatoes also. In a small cooker or pressure pancook the cut jack fruit and potatoes for 1 whistle in high flame. This will getcooked fast and will get smashed if over cooked. So if you are not sure when toswitch off then cook it in microwave or in a kadai in such a way that the pieces arejust correctly cooked. Grind the items given in To grind to a smooth paste.Now keep the kadai in the stove.In two tablespoons of oil season the curry with theitems given in To season. Add the onions and tomatoes and saut nicely till oilseparates. Now add the grinded masal and salt needed also and saut till it getscooked well and oil separates in medium fire. Add cup of water to this and put

the cooked baby jack fruit and potato pieces. Mix everything nicely in such a waythat you dont smash the pieces and cook in medium fire for 5 to 7 minutes till oilseperates

Palakkai Koottu (Baby Jackfruit Curry)

IngredientsBaby jackfruit (half)-Skin removed and cut into small piecesBig onion-1

Tomato-1Sambar powder-2 teaspoonsTurmeric powder-1/2 teaspoonThoor Dhal-2 hand fullsTo seasonMustard seed-1 teaspoonCumin seed-1 teaspoonUrudh Dhal-1 teaspoonCurry leaf littleCorriander leaves to garnishProcedure

Length wise cut the baby jack fruit into two halves. Soak a small tissue in oil andwipe of the milk coming out from the jack fruit. Peel off 1cm skin from the veg
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and cut into small pieces as shown in the picture. Chop the onions and tomatoes.Now in a pressure pan or small cooker put the cut jack fruit, onion and tomatopieces. Add the thoor dhal,sambar powder and turmeric powder also. Add watertill the whole thing is just inside water. Add the salt needed also. Mix everythingwell and keep the cooker in the stove. Wait for the first whistle. After that reduce

the flame and cook for just 5 minutes. After the pressure goes open the cooker. Ina kadai in one table spoon of oil season the curry with the items given in toseason and pour the curry from the cooker into the kadai. Check for the exacttaste and if anything is missing add that and bring the curry to a boil and switchoff. Garnish with coriander leaves. The consistency is semi solid

Vazhai Poo Kola, Beetroot Kola(Banana

flower curry)

1 banana flower withy petals cleaned and nicely minced

1 big onion mincedGrated coconut-1 table spoonCurry leaf-littleFor grindingThoor dhal-1 small cupRed chilli-5Fennel seeds-1 teaspoon(Soak these items for 15 minutes and coarsely grind in the small jar without muchwater)ProcedureTake the grinded dhal and add the minced banana flower, onion, turmeric powder,

coconut and the salt needed. Mix well. If you have a microwave, cook it inside thatfor five minutes. Remove it from the oven mix well and again cook for 5 minutes.Now everything will be well cooked. Those who dont have a microwave can steamthe mix in an idly pot. After cooking like this, keep the kadai in the stove .In 2 to 3table spoons of cooking oil season the curry with a teaspoon of fennel seed andcurry leaf. Add the cooked mix and cook in low fire stirring frequently. The mixshould turn like puttu without water content. The mix if left without stirring willget burnt and catch at the bottom of the kadai. If necessary little more oil can beadded. This will take 10 to 12 minutes to get done in medium fire. But for sure allthis pain will get you a great name from your loved ones for serving themsomething delicious.

Karunai Kizhangu Kuzhambu

IngredientsKarunai kizhangu-5 to 6 (pressure cook for 6 minutes)Small onion-20Garlic-20Tomato-1Sambar powder-2 teaspoonCoriander powder-2 teaspoon

Tamarind-little more than you use for sambar (a small gooseberry size)For seasoning
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Mustard seed-1 teaspoonFennel seeds-1 teaspoonCurry leaf-littleOil-2 table spoonFenugreek seed-1/2 teaspoon

ProcedurePeel off the skin of the cooked kizhangu. Cut into small round pieces. If yourkizhangu is over cooked or undercooked adjust the cooking time next time. Thistime if it is over cooked add the kizhangu to the gravy by the end. Cut the onion,garlic and the tomatoes too.Keep the kadai in the stove. Season the gravy with theitems given in for seasoning. Add the onion, garlic and tomato pieces one by oneafter sauting each for some time. Soak the tamarind and the salt needed in 3 cupsof water. Squeeze out the tamarind pieces and add the sambar powder, turmericpowder and coriander powder to this water. Add this water to the kadai and cookin high flame for 5 minutes. Add the kizhangu now. Reduce the flame and in slowmedium fire cook for another 10 minutes. When the gravy is almost half or little

less than half in quantity, switch off the stove. I usually wait for the oil to separate

Keerai Mandi (Mulai keerai, Sirukeerai orAraikeerai Mandi)

IngredientsNicely minced greens-1 bunch (2 cups)Chopped small onion-10Small jeera-1 teaspoon

Red chilli-3Arisi Mandi-1 cupMethodWash the keerai before cutting. Cut it into small pieces. Chop the onions too. Keepthe mandi also ready. Keep a small cooker or pressure pan in the stove. In 1teaspoon of oil season the mandi with a teaspoon of small jeera and red chilies.Add the minced onion and saut well. Now add the keerai also and saut in lowfire for 5 minutes till water comes out of the green. Add the mandi water into thekeerai now .Mix well .Add the salt needed also. Close the cooker and pressure cookfor 5 to 6 minutes in medium fire. Wait for the pressure to release and open thecooker. Slightly smash the green with a big ladle. I seldom smash it, but I have

often heard people telling that they will (kadayirathu) smash it to a smooth paste.There is no need to smash it to a smooth paste.Slightly smash it when it is hot.

Vazhai Thandu Koottu (Banana stem curry)

IngredientsBroken green gram (pasiparuppu)-1 handful (1/4 cup)Green chili-4Chopped small onion-10Curry leaf-little

Small jeera-1 teaspoonCoconut milk-2 tablespoon
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ProcedureCook the dhal in a big kadai. Once the dhal is well cooked, add the cut vazhaithandu pieces, chili and onion. Add a cup of water. Close the kadai and cook for 10minutes in slow fire. Open the lid and add little salt (remember that this thanducant hold too much salt).Bring to a boil and switch off the stove. Add the coconut

milk. Season the koottu with little small jeera and curry leaf in a teaspoon of gheein a separate kadai and add to the koottu.If you want to store the koottu for thenext day, coconut milk can be avoided.

Chow Chow Koottucurry (Chayote Squash

Koottu Curry) or Bangalore Kathirikkai

Koottu

I never pressure cook this dhal. This dhal if cooked in the kadai will get cookedwithin 10 minutes. By the time you cut the vegetable, the dhal will be ready. For

one medium size chow chow (1 cup cut pieces) 1 handful of dhal is enough (1/4cup).This curry will be such that the veg will be nicely cooked but at the sametime stay separate from the dhal. Peerkkangai koottucurry,pudalangaikoottucurry,muttaikose koottucurry is also prepared the same way

IngredientsChow Chow-1 medium sizeGreen chilli-1Big onion-1/2(finely chopped)Sambar powder-1/2 teaspoonTurmeric powder-1/2 teaspoonCoconut milk-1 tablespoonTo seasonGhee-1 teaspoonCumin seeds-1 teaspoon

Broken urudh dhal-1 teaspoonCurry leaf-little
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ProcedureCut the vegetable into small pieces. Cook the dhal in a kadai in 2 cups of water.When the dhal is almost cooked add the vegetable along with 1 cups of water.Add the green chili, turmeric, onions and the chili powder. Half close the kadaiand cook in medium fire for 10 minutes. When the vegetable is almost cooked add

the salt needed and allow it to cook for 5 more minutes. Always see to it that thecurry does not get thick. If found so add little water and bring to a boil. Switch offthe stove. In the seasoning pan season the koottucurry with the items given in Toseason in little bit of ghee. This ghee will give a wonderful taste to the dish. Ivery rarely use ghee in my cooking. But for koottucurry I always season in ghee. Ifgoing to be used immediately, coconut milk can be added. It will enrich the taste.If you intend to give to young kids, coconut milk can be avoidedThe mothers, who complain of their kids not eating properly, try this koottucurrymixed in hot rice along with little ghee and give your comments.

Kovakkai Poriyal( Kovakkai fry)

IngredientsKovakkai-1/4 kg(Cut length wise)Big onion-1 (cut length wise)Sambar powder-2 teaspoons2 tspBengal gram powde+1/2 teaspoon chill powder+1/2 teaspoon saltProcedureMix the sambar powder and salt needed with the kovakkai and keep aside for 15minutes. Now keep the kadai in the stove. In one table spoon of oil season the frywith mustard seeds and curry leaf (be little liberal in adding oil).Athe mustardcracks add the onion and fry till golden brown. Now add the kovakkai pieces and

saut in the oil itself for 5 minutes. Add 1 cup of water, mix well, close the kadai,reduce the flame and cook for 7 to 8 minutes. Check in between if there is enoughwater in the kadai.This veg will take little bit time to cook. When you feel that theveg has been cooked soft, increase the flame and let all the water contentevaporate. The oil you added in the beginning will come out in this stage. Now addthe Bengal gram mix kept ready and mix well. If you cook for another 2 to 3minutes stirring continuously, the Bengal gram powder will form a coating on thekovakkai and it will get roasted nicely. If you dont have Bengal gram powder,paruppu podi can be used. In this preparation, I have used paruppu podi. Bajji mixalso can be used.

Thakkali Thokku (Tomato Thokku)

IngredientsTomato-1 kgRed chili powder-2 tablespoonsGingili oil-4 table spoonsGarlic-10 podsGinger-a small piece (optional)

For seasoningMustard seeds-1 teaspoon
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Fenugreek seed-1 teaspoonCurry leaf-littleProcedureMicrowave the tomatoes for a minute and remove the skin else put the tomatoes inboiling water for 2 minutes and remove the skin. Let the tomatoes cool. Now put

the tomatoes in the big jar along with the chili powder and the salt required andgrind to a smooth paste. If you add garlic and ginger grind it in the small jar andadd to this tomato pulp. Keep the kadai in the stove. Season the thokku with theitems in To season in 4 table spoons of oil. Once the mustard splitters reduce theflame and add the tomato pulp. Close the kadai and in medium fire cook stirring inbetween .After 10 minutes remove the lid, keep the flame to medium and stirmore often for 10 more minutes. After the 20th minute increase the flame and stircontinuously. A stage will come when the thokku will float in the kadai (I mean itwill not stick to the kadai).Now keep the flame low and add a tablespoon ofjaggery. You will see oil separating gradually. Now switch off the stove and allowthe thokku to cool. Once it is cold transfer it to a Tupperware box or air tight

container and keep it in the fridge. This thokku will stay fresh for a month if storedproperly

Kathirikkai Malli Pachadi (Brinjal CilantroCurry)

IngredientsBrinjal-4 medium sizedBig onion-1 or small onions(10)

Tomato-1Coriander leaves-a small bunch (1 cup cut Coriander leaves)Sambar powder-1 teaspoonGreen chillies-2Tamarind paste-1/2 teaspoon (1/4 qty used for sambar)Thoor dhal-1 handful (switch off one whistle short than for sambar)To seasonSmall jeera-1 teaspoonBroken urudh dhal-1 teaspoonCurry leaf-littleProcedure

Keep the kadai in the stove. In one teaspoon of ghee or cooking oil season thecurry with the items given in'to season. Add the chopped onions, tomatoes, greenchili and cut brinjal pieces one by one and saut nicely for 3 to 4 minutes. Add thewater that is on top of the cooked dhal(1 cup) and the sambar powder. Cook for 3more minutes. The brinjals will be almost cooked now. Add the tamarind juice,salt needed and the cooked dhal now. Allow it to cook for 2 more minutes. Nowadd the chopped coriander leaves. Wait for one boil and switch off the stove. Thecurry should be semi solid with the brinjals rightly cooked. Over cooking will makethe brinjal pieces smashed.
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Chettinad Kalan Kudamilagai Baby cornpirattal(Baby corn mushroom capsicum

masala)

IngredientsBaby corn-6Capsicum-1(medium sized)Mushroom-20Big onion-1Tomato-1(The following vegetables can also be added)Carrot-1Potato-1

Peas-a handful

To grindCoconut-3 table spoonsPottukadalai-1 table spoonRed chillies-6Kasakaqsa-1 teaspoonFennel seeds-1 teaspoonClove-1

Cardamom-1Cinnamon-a small pieceProcedure

Grind the items given in To grind to a smooth paste. Cut the vegetables availablefrom the above into small pieces. Mince the onion and tomatoes.Keep the kadai in the stove. In two tablespoons of oil season the curry with a smallpiece of cinnamon, clove, fennel seeds and curry leaves. Add the chopped onions.Once the onions turn transparent add the minced tomatoes. When the tomatoesget smashed, first add potatoes, carrots, peas and corn pieces and cook in low fireadding little water for 8 to 10 minutes.(You can also pressure cook the vegetables

for a whistle)Once you feel all the above vegetables are cooked add the mushroomand capsicum pieces. You will find water coming out from capsicum. This waterwill be enough for the capsicum to get cooked. Add the required salt also It willroughly take 5 minutes for the mushrooms and capsicum to get cooked. Now mixthe grinded masala in quarter cup of water and add to the curry. Check for thetaste. If salt is needed for the masal add a little. Keep on stirring till the curryturns thick (In the form of a masala curry).Garnish with coriander leaves if desired.

Chettinad Pavakkai masala (Bitter gourd or

karela curry)
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IngredientsPavakkai-2(medium sized)Small onion-30 or big onion 2Tomatoes-2

Garlic-10Sambar powder-2 teaspoonsTamarind juice-1/2 teaspoonCoriander leaves-littleMince the onions and tomatoes in a chopper or cut the onions and garlic into verysmall pieces. Rotate the tomatoes once in a mixie to crush them. Cut the pavakkaialso into small pieces.ProcedureKeep the kadai in the stove. In two table spoons of oil season the curry with 1teaspoon of mustard, 1 spoon small jeera and curry leaves. After the mustardseeds splitter, add the minced onions, garlic and saut till they turn transparent.

Now add the pavakkai pieces and keep the stove in medium flame and cook thepieces without adding water. When you feel that the pieces are almost cooked addthe crushed tomatoes sambar powder and the required salt and the tamarindjuice. Let this cook for 5 more minutes .Now add 2 teaspoons jaggery and keep thestove in sim. You will notice oil separating. Now switch off the stove. If desired itcan be garnished with coriander leaves.

Keerai Masiyal (Arai keerai, Mulai keerai,

Sirukeerai, Manathakkali keerai,

Ponnanganni keerai) Amarnath leaf curryIngredientsMulai keerai or Arai keerai or sirukeerai-3 cupsSmall onion-15 or big onion-1Red chillie-2Small jeera (cumin seeds)-1 teaspoonGarlic-3 podsPasiparuppu(broken green gram)-1/4 cup (a hand full)ProcedureCook the dhal in a kadai in the stove. It is not advisable to pressure cook this dhal

as it will become very sticky if cooked like that. Once the dhal gets cooked nicely,add the minced keerai, onion and red chilies splitted. See to it that there is atleast a cup of water in the kadai for the keerai to get cooked. The keerai also willleave some water. Let it get cooked for 10 minutes in medium flame. Now add therequired salt and cook for 2 more minutes. The whole thing should be in asemisolid form. Before switching off rub the small jeera in your palms and add it tothe curry. Smash the garlic pods without peeling its skin and add that also in to themasiyal and switch off the stove. Instead of paruppu sadam, this masiyal can bemade little watery and can be mixed with rice and given to small kids for achange. Too much of dhal will spoil the real taste of the green.

Kola Urundai Kuzhambu
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Ingredients for the urundaiThoor dhal- cup or 1 cup of this dhal alone can be usedChanna dhal-1/2 cupRed chillies-6

Fennel seeds-1 teaspoonChopped onion-1/2 cupGrated coconut-2 table spoonChopped curry leaf-littleChopped coriander leaves-little

Ingredients for the gravySmall onion-20Garlic-8 pods

Tomato-1Tamarind-littleSambar milagai thool-2 tablespoonsTo seasonMustard seed-1 teaspoonUrudh dhal-1 teaspoonCurry leaf-little

ProcedureSoak all the dhal items, red chili and fennel seed in water for 30 minutes. Drain

the soaked items and grind in the mixie with minimum water. Dont grind it verysmooth. Add chopped onions, Turmeric powder, asafetida, chopped curry leaves,chopped coriander leaves and the salt required to the mixture. Mix nicely andmake small balls. Steam the balls in the idly pan for just 5 minutes. Over steamingwill make the urundai hard.

For the gravy, Take 3 cups of water. Add tamarind into that and take out thejuice. Add turmeric powder and the sambar powder also. Mix one urundai also intothe gravy to give thickness to it.Keep a flat bottom vessel in the stove .In 1 tablespoon of oil, season with theitems in To season. Add the chopped onions, tomato and garlic and saut for

some time nicely. Pour the gravy into the kadai and cook .When the gravy startsboiling add the urundai one by one in such a way that they dont stick to eachother. Cook in medium fire for another 10 minutes. Switch off the stove when thegravy is little watery itself. The urundai will absorb lot of gravy as time goes by. Soif you make it very thick, there will be no gravy left at the end. It will be better ifyou dont transfer the gravy into another vessel. Garnish with coriander leaves

vendakkai masala

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