Gongura Pachidi/Pickle/Chutney

Ingredients:

Gongura leaves : 1 cup (chopped)
Small onions : 1 cup
Big brown Onions : 1 (roughly chopped)
Coriander seeds : 1 Table spoon
Cumin seeds : 1/2 -3/4 tsp
Urad dhal : 1 tsp
Tamarind :  1small lemon size
Sesame seeds : 1 - 11/2 tsp
Red chillies : 10-12 (adjust to ur spice level)
Salt : to taste
Oil
Method:

Heat oil in a pan, then add Dhaniya seeds (1tablespoon) and fry for a min.
Then add 1 tsp urad dhal, 1/2-3/4 tsp cumin seeds, lemon size tamarind, 1-11/2 tsp white sesame seeds, 10-12 red chillies and saute well..
Keep this aside and allow it to cool.
Heat oil in a pan add roughly chopped onion and fry until it becomes transparent & then add the gongura leaves and saute well..keep this aside and allow it to cool down to room temp.
Then first grind all the dry ingredients first and then add the onion gongura mixture and grind it into a slightly coarse paste.

Note: Pls don't add water while grinding so that u can store it for a week..

Heat oil in a pan, then add a cup of small onions and fry for a min until it turns into light pink..
Then add the gongura paste and mix it well.
Gongura chutney is ready to serve..

Vendaikkai gotsu / Bhindi Gotsu

Ingredients:

Vendaikkai : 150 -200 gms (cut into 2"pieces)
Onion :1 (finely chopped)
Tamarind juice : 1/2 cup
Turmeric powder : 1/2 tsp
Jaggery : 1-2 tsp (powdered & optional)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Oil
Salt
Roast & Grind

Dhaniya/coriander seeds : 2 tsp
Jeera/cumin seeds : 1 tsp
Pepper : 1/2 tsp

Method:

Dry roast all the roast & grind ingredients in a kadai and grind it into fine powder.
Heat oil in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add onion and saute for a min.
once the onions become transparent, then add the ladys finger/vendaikkai and saute well.
When the lady's finger is half cooked, then add tamarind juice into it.
Also add turmeric powder and jaggery powder into it and mix it well.
Then add salt & grinded powder into it and mix gently.
And finally garnish with coriander and serve it hot.

This gotsu goes well with Rice...

Rice kichadi ( a slightly different version of Pongal)

Ingredients:


Rice : 1 cup
Moong dal : 1/2 cup
Potato : 1 (finely chopped)
Cauliflower : 1/2 cup (finely chopped)
Grean peas :1/2 cup
Turmeric powder : 1/2 tsp
Red chilly powder :1-2 tsp
Ginger : 1" piece (finely chopped)
Green chillies : 2 (finely chopped)
Cumin seeds : 1 tsp
Ghee: 2 tsp

Method:

Heat ghee in a pressure cooker, then add cumin seeds and fry for a min.
Then add ginger,green chillies, potato,green peas, cauliflower and saute well.
Then add turmeric powder, red chilly powder and mix well.
At this stage add rice and moong dal and fry a min.
Then add 3.5 cups of water and close the lid.
After 3-4 whistles and then turn off the stove.
Delicious kichadi/pongal with vegetables is ready to serve.

Karuveppilai Kulambu / Curry leaves gravy

Curry Leaves kuzhambu

Ingredients:

Curry leaves : 1 cup (fresh)
Pepper : 1 tsp
Cumin seeds : ¾ tsp
Red chillies : 5,6 (adjust to ur spice level)
Hing : 1 tsp
Tamarind paste : 1 tbsp (adjust to ur taste)
Mustard seeds : 1 tsp
Urad dhal : 1 tsp (optional)
Oil
Salt

Method:

Heat a tsp of oil and roast red chilies, pepper, cumin seeds and hing and allow it to cool.
Once it's cooled down, then grind the above roasted ingredients along with the fresh curry leaves and tamarind paste.
Heat oil in a kadai, then add mustard seeds and urad dal & allow it to splutter.
Once it's spluttering, then add the above paste along with a cup of water.
Allow it to boil in low fire & wait until the gravy thickens.
Once it's thickened, then turn off the fire.
Delicious Karuveppilai kulambu is ready to serve.

This goes well with White rice along with ghee and roasted pappad...

Milagu Kulambu / Pepper gravy

Milagu kulambu /pepper kulambu

 

 

Ingredients: 

Roast & Grind:

Red chillies : 3, 4 ( adjust to ur taste)
Pepper : 1 tsp
Urad dal : 1 tsp
Bengal Gram dal : 1 tsp
Cumin seeds : ½ tsp
Hing : ½ tsp
Cuury leaves
Tamarind Paste: 3-4 tsp
Salt

For Seasoning/Tadka:

Gingelly oil : 2 tbsp (use this oil only for this kulambu)
Mustard seeds : 1 tsp
Urad dal : 1 tsp

Method:

Roast the above roast & grind ingredients (except tamarind) and then grind all the dry ingredients along with the tamarind paste.
Grind this into a fine paste and keep it aside.
Heat gingelly oil in a kadai, the nadd mustards seeds & allow it to splutter.
Once it started spluttering, then add urad dal and fry for a min.
Now add the above grinded paste along with 2 cups of water and allow it to boil in a low flame.
When the gravy reduces to nearly half of the volume, then remove it from the fire.
Spicy milagu kulambu is ready to serve.

This goes well with White rice...
Also u can keep this gravy for 2-3 days...

Beans Kootu

Ingredients:

Fresh and tender french beans : 1 cup (chopped into 1/2" pieces)
Moong dhal : ¼ cup (lightly roasted)
Green chillies :3 (slitted into 2)
Onion : 1 (finely chopped)
Turmeric powder : 1 tsp
Salt :  to taste

For Seasoning/Tadka:

Ghee/Oil : 1 tsp
Mustard seeds : 1/2 tsp
Urad dhal : 1 tsp
Cumin seeds : ½ tsp
Curry leaves

Method:

Wash & soak moong dal for an hour & cook it with neccesary water with turmeric powder.
When the dal is half cooked, then add chopped beans, onion & green chillies.
When the vegetable becomes soft and cooked , then add salt to this mixture.
Mix well and turn off the stove.
Heat oil in a kadai, then add mustard seeds and allow it to splutter.
Once it's started spluttering, then add urad dal, cumin seeds and curry leaves.
Add this seasoning into the vegetable mixture.
Beans kootu is ready to serve.

This goes well with Rice/Rotis.

PS:
Instead of Beans, we can also use vegetables like cabbage, banana stem, chow chow & snake gourd etc and prepare the kootu in a same way..

Chilli Idli

Ingredients:

Lfet over Idlies : 5-8 nos (Cut into small pieces/cubes)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Bengal gram dal : 1 tsp (optional)
Red chilli powder - 1 tsp
Oil
Salt to taste
Method:

Heat oil in a kadai, then add mustard seeds and allow it to splutter.
Once it started spluttering, then add urad dal & gram dal and wait until the dals turn into light brown color.
Then add the idli pieces, red chilli powder & salt and mix gently.
Saute the above mixture for 2-4 mins.
Chilli Idli is ready to serve.

Poosanikai kootu /Yellow Pumkin Kootu

Ingredients:

Yellow Pumkin : 1 cup (chopped into cubes)
Onions: 1 (chopped finely)
Toor dal : 1/4 cup
Moong dal : 1/4 cup
Green chillies : 3-4 (slitted length wise)
Turmeric powder : 1/2 tsp/pinch
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Channa dal/Bengal gram dal : 1-2 tsp
Red chillies: 1-2
Curry leaves
Oil
Salt

Method:

Cook toor dal and moong dal in a pressure cooker for 2-3 whistles and keep it aside.
PS: Don't overcook the dals, becos if u overcook it ,then it will become mashy.
In a heavy bottomed kadai, cook the yellow pumkin along with green chillies, onions ,turmeric powder and little salt.
Once the pumkin is cooked, turn off the stove and keep it aside.
Now heat oil in a kadai, add mustard seeds and wait until it splutters.
Once it started splutering add urad dal and channa dal and fry for a min.
Then add red chillies and curry leaves into and then add the dal mixture & pumkin into it.
Mix it gently & yellow pumkin kootu is ready to serve.

This goes well with Rice/Roti/Chappathi

Carrot Poriyal

Ingredients:

Carrots : 2-3 shredded
Onion : 1/2 (Finely chopped)
Green chillies : 4 (slitted length wise)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Channa dal : 1 tsp
Oil
Curry leaves
Coriander leaves
Lemon juice : 1 tsp (optional)
Salt to taste

Method:

Heat oil in a kadai and then add the mustard seeds and allow it to splutter.
Then, add the urad dal and channa dal.
Wait until the dals become light brown coloue and then add the green chillies and curry
leaves.
Then add the chopped onion and salt and fry until the onion become transparent.
Then finally add the shredded carrots and saute until the carrot is cooked.
Once it's cooked well & then turn off the stove.
Sprinkle the lemon juice and chopped coriander leaves.

This goes well with sambar rice..

PS: Do not cover the pan, while preparing this. if u did so, then the carrots will turn mushy.

Brocolli chutney

Ingredients:

Brocolli : 1 cup (brocolli flowerets)
Tomato : 1 or 1/2 (finely chopped)
Onion : 1 (finely chopped)
Green chillies : 2 (finely chopped)
Bengal gram dal : 1 tsp
Moong dal : 1  tsp
Coriander leaves
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Red chilly : 1-2
Oil
Salt
Lemon juice : 1 tsp
Method:

Heat oil in a kadai, then add chopped onions and saute until the onions become transparent.
Add tomato and saute well and then add brocolli and chopped coriander leaves and fry.
Also add chopped green chillies into it and cook well.
Keep this mixture aside & let it cool.
Heat oil in a kadai and fry moong dal & bengal gram dal in it.
Now transfer the sauted brocolli along with the fried dals into blender & grind it coarsely.
After that, add a tsp of lemon juice and mix gently.
Now again heat oil a kadai, add mustard seeds , urad dal, red chillies and cumin seeds.
Add this tadka/seasoning into the chutney.

This goes well with Idly/Dosa/Rice/Chappathi etc..