CHILLY BITTERGOURD MASIYAL

Ingredients

bittergourd - 2 (medium size)

chilly powder - 2 teaspoon

onion - 1 (medium size)

tomato - 1 (big)

salt - to taste

oil - 3 tablespoon

Method

Chop the onion and tomato. keep it seperately.

wash the bittergourd and remove all the seeds. chop it and keep seperately.

In a kadai pour the oil. when it is hot add onion and fry for a while. Then add the bittergourd and fry till it change the colours. Add chilly powder and fry for a while and add tomato and salt. Fry till the oil comes out.

It goes well with sambar rice and curd rice.

Lime Carrot kootu

INGREDIENTS

carrot - 2
lime juice - 1 tablespoon
shallots (sambar onion) - 2
coriander leaves - few
green chillies - 2
salt - as per taste


METHOD

Chop the shallots finely and cut the green chillies into small pieces.

In a vessels put the carrot gratings and add the shallots, green chillies, coriander leaves, lime juice, salt and mix together. No need to cook. Lime carrot kootu is ready to eat.

Good combination for sambar and curd rice

MARAVALLI KIZHANKU (TAPIOCA) KOOTU

INGREDIENTS

maravalli kizhanku - 1/2 kg
coconut - 1/2 cup
chiily flakes - 1
jeera - 1/2 teaspoon
tumeric powder - 1/2 teaspoon
garlic - 1(big)
tamarind juice - 2 tablespoons
salt - as per taste


For Seasoning

oil - 1 tablesspoon
mustard - 1 teaspoon
sambar onion - 1
curry leaves - few


METHOD
Cook the kizhanku in the water. When it was cooked add salt. Remove from the stove and drain the water. Smash it and keep it aside.

Grind the masalas and keep it seperately.

In a vessel put kizhanku, masala, tamarind juice, salt and mix with enough water and cook for 5 minutes.

In another kadai put oil and when it is hot add mustard. When it pops up add chopped onion and curry leaves and fry for a while. Add this to the kootu. Remove from the stove.

LADIESFINGER (VENDAIKAI) THEEYAL

INGREDIENTS

Ladiesfinger - 7
coconut - 3/4 cup
chilly flakes - 2 (small)
coriander powder or seeds - 2 teaspoons
jeera seeds - 1/2 teaspoon
sambar onion - 6
curry leaves - few
tomato - 1 (small)
tamarind - small lemon size
green chilly - 2 ( slit into lenghtwise)
oil - 11/2 tablespoons
salt - as per taste


METHOD

Wash and wipes the ladiesfinger. Cut it into small round and keep it aside. In a kadai put 1/2 spoon oil and fry chilly flakes, coriander, jeera, 2 sambar onion, curry leaves and coconut. Keep the flames as low and fry till it turns brown. Remove and cool it. Grind to a fine paste.

Squeeze the juice from tamarind and keep it aside.

In a kadai put the remaining oil and fry the chopped onion. Add tomato and fry for a while. When it turns brown add ladiesfinger and fry for a while. Pour some water and close it with a lid. When it is half cooked add tamarind juice and allow to cook for a while. Add masala, salt with enough water. Reduce the flame and allow to cook for 5 minutes. Ready to eat.

Note: Drumsticks and Brinjals also suits for theeyal.

Plain Coconut Curry

INGREDIENTS

coconut - 1 cup
chilly powder - 3/4 tablespoon
jeera powder - 3/4 teaspoon
turmeric powder - 1/2 teaspoon
sambar onion - 3
tamarind - small lemon size
mustard - 1/2 teaspoon
curry leaves - few
oil - 2 teaspoon
salt - as taste


METHOD

Grind coconut, chilly powder, jeera, turmeric, 2 sambar onion. Keep it aside. Squeeze juice from tamarind.

Heat kadai and pour oil. When it is hot add mustard. When it pops up add mustard, chopped onion, curry leaves and fry till it is brown. Then add the grinded masala and fry for 2 minutes. Add tamarind juice with enough water. Then add salt. Allow tocook just for 2 minutes. No need to cook for long time.