Keeari kulambu

Ingredients:

1. Keerai(Greens) - Wash well and chop (1 bowl),
2. Toor dal - 3/4 cup,
3. Onion - 1(Finely chopped),
4. Tomato - 11/2 (Finely chopped),
5. Mustard seeds - 1 tsp,
6. Cumin seeds - 1 tsp,
7. Curry leaves - 1 string(Optional),
8. Red chilly powder - 2 tsp,
9. Turmeric powder - 1/2 tsp,
10. Asefeotida powder - 1 tsp,
11. Coriander powder - 1 tsp,
12. Sambar powder - 1/2 tsp,
13. Tamarind paste - 1/2 tsp,
14. Salt - as per taste,
15. Red dry chilly - 1,
16. Oil - for frying,
17. Ghee - 1 tsp(just for taste).


To grind:

1. Grated coconut - 1/4 cup,
2. Cumin seeds - 1/2 tsp.

How to make Keerai kulambu:

1. In a pressure cooker, pour a tsp oil and add the mustard and cumin and let them to splutter.
2. Now add the asefeotida and dry chilly and add the onions, curry leaves and saute. And then add the tomatoes and saute a min.
3. Add the spice powders(chilly, turmeric, coriander, sambar powder) and saute well till the raw smell goes.
4. Add the keerai and toor dal and saute well for a min.
5. Now add enough salt and water, pressure cook for 2 whistles and cool.
6. Uncover and add the ginded coconut paste and tamarind paste and give a stir. Adjust salt and taste and boil till the required consisitency.
7. Transfer to a bowl and eave a drop of ghee on top.

Mm.. Curry is ready...

Aviyal, The Tamil kari

Ingrediants:

Raw banana - 1
Brinjal - 4
Drumstick - 2
Elephant Yam - 1/2 (senai kilangu)
Carrot - 3
Green chilies - 4
grated Coconut - 2 cups
Saunf - 1 spoon
Curd - 1 cup
Mustard, turmeric,curry leaves, oil and salt as needed

Procedure

Cut all vegetables into equal sizes, add water & turmeric, mix it and cook in a pressure cooker (3 whistles). Mean while grind the coconut along with the green chilies in a blender and keep it aside. Transfer the cooked vegetables in another bowl. In the same pressure cooker pour little oil,add saunf, vegetables and contents of the blender and salt as well. Allow it to boil until the coconut paste tastes cooked.Turn off the stove.

Now in another pan, pour little oil, add mustard and curry leaves. Once the mustard splatters transfer to the Aviyal prepared.

Two minutes before serving Aviyal add little curd wit it.

This is tradional and healthy. Also it tastes good.

Note - the image is taken from another site (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIncjaMu8HRCU5Qj0gsjC5Pa8oKWOpVX949IfSsWRMMVHL5AI9hKvPteEVhWb_H-S_MM-ghc9aP2ws_81FKGcCEMG9m7YZQkQ_bUTnANiHr6EvsIHq1r2smLjLwSGUUJBte1ZF44dLve6/s1600-h/Aviyal.jpg)

My Grand Mother's receipe

Cucumber Pachadi

Ingredients:

Cucumber - 1 big sized

Coconut - 6 spoons

Green Chillies - 2

Curd - 1 cup

Water & salt as required

Procedure:

Remove the skin of the cucumber and cut in into small pieces (need not be very small). Allow cucumber to boil for a while, until it gets halfcooked.

Meanwhile, in a blender (mixie) , grind the coconut and the green chillies to a fine paste. Add the grinded paste to cucumber, add some salt and let it to cook, till the coconut is cooked and mixes well with the cucumber.

Allow it to cool, add curd to the cucumber and coconut mix. The Cucumber Pachadi is ready.

It is very good for the summer to have a dish made out of Cucumber.