Soya chunks masala (Soya meat masala)

Soya chunks has got that chewy texture and is excellent substitute for meat. Great ingredient to play with specially for vegetarians. After successfully trying soya chunks biryani and soya meat dum biryani, made this soya chunks masala... huh! worth it ! Here goes the recipe...


Ingredients:
Soya chunks - 200-300 grams
Onion - 5 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Tomato - 3 nos
Mint and coriander leaves (chopped) - 1 tbsp
Green chilly - 1 nos
Garam masala powder - 1 tbsp
Aniseed powder - 1/2 tsp
Veg stock cube - 1 nos
Oil - 4 tbsp
Salt for taste


Method:
Wash soya chunks in hot water, strain and again wash in hot water. Repeat process till the smell is gone. Keep the soya chunks aside. Heat oil in a wok, add finely sliced onions and fry till golden brown. Add ginger-garlic paste and saute for 2 min. Add chilly powder and give a good stir. Add chopped tomatoes and saute for 3 min. Add garam masala powder and give a good stir. Now add soya chunks, veg stock cube and stir well. Add enough water to cook, salt for taste and cook till its done.Turn off the flame. Garnish with mint and coriander leaves and green chilly. Serve with roti, chappathi etc.

Note:
Can add more water to get a gravy or curry.

Gobi Manchurian

Gobi Manchurian is such a common Indo-chinese recipe. Its common fast food , street food in India as well. I followed the same method that I used to prepare Gobi-manchurian dry, with few extra steps. Here it goes...

Ingredients:
All ingredients used to prepare gobi manchurian dry
Spring onions (chopped) - 1/2 cup
Corn starch - 2 tbsp
Water - 1 cup
Salt for taste

Method:
Prepare gobi manchurian dry in a wok. Add one cup water and bring to boil. Add corn starch with constant stirring, salt if needed and turn off the flame when gravy consistency is obtained. Garnish with spring onions and Serve with fried rice.

Note:
I prefer semi-gravy consistency. If more gravy is needed, water and corn starch should be added accordingly.

Green gram dal curry (Hesaru bele saaru)

This one is a traditional recipe from karanataka. Green gram dal is healthy and easy to digest. I simply love this delicious curry with rice or chappathi. I have used a swirl of cream to garnish just for the picture. Authentically there is no cream used even for garnishing. The beauty of this recipe lies in original flavours of green gram dal and all the selected spices used. Here goes the recipe...

Ingredients:
Green gram dal (uncooked)- 1 cup
Water - 2 cups
Onions - 1 nos
Chilly powder - 1 tsp
Green chillies - 1 nos
Oil - 4 tbsp
Salt for taste

To grind:
Onions - 1 nos
Tomatoes - 2 nos
Chilly powder - 1 tbsp
Coriander powder - 1/4 tsp
Ginger 1" piece - 1 nos
Garlic minced - 2 tbsp

Method:
Pressure cook moong dal along with water till its done and keep aside. Grind all the ' To grind ' ingredients to smooth paste and keep aside. In a wok, heat oil and add finely chopped onions and fry till Golden brown. Add chilly powder and saute for a while. Add the ground paste and saute for 2 min. Add the cooked moong dal along with the water in which the dal was pressure cooked, green chilly slit lengthwise, salt for taste. Cook for 5 min or till its done. Serve hot with rice or chappathi.

Note:
Can roast and grind red chillies, coriander seeds if the powder is not preferred.

Drumstick masala gravy (Nuggekai gojju/Moringakai/Murungaikai masala)

Drumstick is one fantastic vegetable with lots of health benefits. I usually use them in sambar, and dals. It increases the flavour of sambar so much that its is simply superb. Occasionally I make this traditional nuggekai gojju or thick masala gravy of drumsticks and this goes really well with rice. Here goes the recipe...

Ingredients:
Drumsticks (cut into 1 and 1/2 " pieces) - 1 bowl
Onions- 1 nos
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp
Oil - 4 tbsp
Salt for taste

To grind :
Onions (chopped) - 1 nos
Tomatoes (chopped)- 2 nos
Coconut grated - 2 tbsp

Fry in 1tbsp oil and grind:
Red chilly -6 nos
Coriander seeds - 1 tbsp
Turmeric powder - 1 pinch
Cumin seeds - 1/4 tsp
Aniseed - 1 tsp

Method:
Grind all the 'To grind ingredients' into a smooth paste and keep aside. Fry in 1 tbsp oil and grind red chilly, coriander seeds, turmeric powder, cumin seeds and aniseed to a smooth paste and keep aside. In a wok, heat oil and fry finely chopped onions till they turn golden brown. Add ginger-garlic paste and saute for a min. Add the chilly powder and give it a stir. Add both the ground paste and saute for a min. Add the drumsticks (chopped into 1 and 1/2 ' pieces), salt for taste (water may be added if required). Cover and cook till its done. Serve hot with rice, roti etc.

Note:
Use kashmiri chillies if less spice is preferred.

Masala kuruma/Kurma/korma

Kuruma is usually certain meat or chicken or vegetables cooked with cream or yogurt or coconut milk or even coconut. It has many varieties and the variations can be as per our choice. I made this masala kuruma using variety of veggies like carrots, beans, potatoes, green peas, green flageolets, etc... I used coconut milk instead of yogurt and cream. Here goes the recipe....

Ingredients:

Onion - 1 nos
Chopped veggies of choice - 2 cups
Ginger-garlic paste - 1 tbsp
Coconut milk - 2 tbsp
Salt for taste
Oil - 4 tbsp

To grind:
Onion- 1 nos
Tomatoes - 1 nos
Coconut grated - 1 tsp
Aniseed - 1 tsp
Cloves - 5 nos
Cinnamon - 1 small stick
Chilly powder - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp

Method:
Grind all the to grind ingredients into a smooth paste and keep aside (mix water if required). Chop all the veggies into small pieces, cook in boiling water till its almost done, strain the water in another bowl (keep this water to add to the recipe later) and keep aside. In a wok, heat oil and add chopped onions and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add the ground masala paste and stir well. Add coconut milk and bring to boil. Add all the veggies, salt for taste and water in which the vegetables were cooked and cook till its done. Serve hot with chappathi, roti, rice etc.

Note:
Can add cream if preferred that way. The ground paste should be very smooth. The water in which the vegetables were cooked may be added for the kuruma or veg stock cube may be used instead.

Okra curry ( Bendekai saaru/Vendekai kulumbu)

Adding Okra in a curry can make anyone imagine that the curry is going to be slimy. Curry being slimy....Doesn't that sound like a true nightmare???.... Well, that not true, if cooked with precautions , okra curry can not only be tasty but also without any slime. I made this curry which was spicy, tangy, tasty and off course without any slime. here goes the recipe...

Ingredients:
Onions - 2 nos
Okra - 250 grams
Turmeric powder - 1/4 tsp
Chilly powder - 2 tbsp
Fenugreek seeds - 1/4 tsp
Roasted coriander powder - 1b tsp
Thick tamarind extract - 1 tbsp
Oil -4 tbsp
Salt for taste

To grind into smooth paste:
Grated coconut - 1 tbsp
Tomatoes -2 nos
Red chilly - 8 nos
Ginger 1 inch piece - 1 nos
Garlic pods -8 nos

Method:
Wash okra, wipe it dry using a kitchen towel and cut into 1 inch piece and keep it aside. Grind all the "to grind "ingredients into a smooth paste, add enough water to make it of pouring consistency and keep aside. In a wok, heat oil, add fenugreek seeds, finely chopped onions and stir fry till onions turn golden brown. Now add the okra along with tumeric powder, and give a good stir. Fry till its half cooked, now add the chilly powder and give it a stir. Add the ground masala along with roasted coriander powder, salt for taste and thick tamarind extract. Cover and cook till its done. Serve hot with rice or roti .

Note:
After grinding the masala, add water and dilute it. Avoid adding water later on to prevent slime.

Mushroom gravy ( Anambe or Anabe saaru/ kaazhan kulumbu)

Mushroom is also called as fungi. It is consumed around the world. Even vegetarians consume this, some consider this to be a non-veg food and they avoid it. Its tasty and has a unique flavour. Mushroom sauces when added to some gravy, fries, grills etc. makes the meal so flavourful. If someone is looking to substitute meat in their diet, mushrooms are always a great option. Its taste and texture is similar to that of meat ( not exactly, but to some extent). Its rich in selenium and has great nutritious value. I like it so much and use it abundantly in my cooking. Here goes the recipe...

Ingredients:
Oyster mushrooms - 2 cups
Onions - 2 nos
Tomatoes - 2 nos
Ginger-garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Pepper powder - 1 tbsp
Thin coconut milk - 1/2 cup
Green chillies - 2 nos
Salt for taste
Oil for cooking

Method:
Grind 1 onion and 2 tomatoes to smooth paste. In a wok, heat oil and stir fry finely chopped onion (1 nos) till it becomes golden brown. Now add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add the ground paste and saute for 5 min. Add whole mushrooms (can even chop them or shred them using your hands and add) and saute for a min. Now add thin coconut milk, green chillies slit lengthwise, and salt for taste. Cover and cook till its done. Serve hot with Rice, roti, chappathi etc.

Note:
Can use other varieties of edible mushrooms. It will taste equally good. Its very important to use tested and certified edible mushrooms as certain varieties of mushrooms are toxic in nature.

Okra sambar(Bendekai Sambar/vendekai sambar)

Okra or lady's finger or bendekai or Vendekai sambar is usually found in south India. I'm not sure if it is ever served at breakfast or evening tiffin (usually other sambar made of drumstick, pumpkin, radish etc. are served, never seen this one). I've always enjoyed this along with rice for lunch. Its fantastic to have a south Indian meal with okra sambar. Here goes the recipe...

Ingredients:
Okra/lady's finger - 1/4 kilo
Lentils( toor dal) - 1/2 cup
tomatoes - 2 nos
small onions - 1/2 cup
ginger- garlic paste - 1/2 tsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
jeera powder - 1/2 tsp
turmeric powder - 1/4 tsp
asafoetida - 1/4 tsp
cumin seeds - 1/4 tsp
green chillies - 2 nos
tamarind paste - 1/2 tsp
oil - 4 tbsp
salt for taste

For seasoning:
oil - 1 tbsp
Mustard seeds - 1/4 tsp
curry leaves - 1 stalk
dry red chillies - 2 nos

Method:
Pressure cook dal along with tomato and keep aside. In a wok heat oil, add asafoetida powder, cumin seeds, small onions and stir fry until onions turn golden brown, now add ginger- garlic paste and green chillies and stir fry for a min. Add all the powders in this same order turmeric powder, chilly powder stir well , continue to add jeera powder and coriander powder. Add okra (chopped into 1/2 inch pieces) and saute for a while. Add the cooked dal and tomato mixture, add salt and cover and cook. When its almost done add the tamarind paste (even tamarind pulp can be used). Turn of the flame. Finally season with mustard seeds, curry leaves and dry red chillies. Garnish with coriander leaves if u prefer

Note:
If u have sambar powder, u can add that instead of all these powdered spices like chilly, turmeric etc. . Just remember that you wash, wipe with clean cloth and then chop the okra into 1/2 inch pieces. It should be dry and not moist (if moist the slime will be there). For Sambar recipe click here

Ennegai gojju( badhanekai gojju/bandanekai gojju)

Ennegai in karnataka is mane mane adige, meaning common to every home. This is a brinjal/aubergine/eggplant gravy. There are so many versions of it. I have cooked in my style. The beauty of this is in the oil that sticks to the brinjal, making it shining and rich. I simply love this along with rice or chappathis. Brinjal is rich in folic acid and potassium, improves blood, good for constipation etc. Also, it is common allergy food. Many people may be allergic to it (so one should be careful). My mom always says "oh this variety of brinjal is very good for ennegai " and selects carefully. But, I feel any brinjal is good for ennegai. I have used small purple colored brinjals. Here goes the recipe...

Ingredients:
Brinjal - 1/2 kilo
Mustard seeds - 1/4 tsp
Onions - 1 nos
Ginger-garlic paste - 1 tbsp
chilly powder - 4 tbsp
oil - 6 tbsp

To grind:
Onion - 1 nos
Tomatoes - 2 nos
Grated coconut - 1 tbsp
Red chillies - 6 nos
Cloves - 6 nos
Cinnamon - 1 small stick

Method:
Grind all the 'to grind' ingredients into smooth masala paste without adding any water. Now make a cross like cut on the brinjal and stuff this masala , also dip the brinjal in this masala and keep aside. In a wok, heat oil, add chopped onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Now add chilly powder and fry for half a min. Finally add the masala coated brinjal, salt and cover and cook till its soft. Now, this is done. Serve hot with rice, roti, chappathi etc.

Note:
Some people prefer to add seasame seeds, grounds etc. Some prefer not to add coconut etc. As I said earlier there are many versions of this.

Bhindi masala ( bendekai masala/vendekai masala/okra or lady's finger masala)

Okra (bhindi) is common in many countries. It is also called as Gumbo, lady's finger etc. Its used in sauce, soups, stir fried, or even curries and gravies. I've heard that its got its own medicinal value (like its diuretic) and if a pregnant women consumes it, the baby with be brainy (I'm not too sure about its scientific explanations). This vegetable is so slimy (specially if wet when chopped or the knife is wet etc). The best way to overcome this slime effect is to stir fry them or cook along with vinegar,curd, lime, tomatoes etc. I simply love this bhindi masala with rice and sambar always. I would be sending this to GREEN GOURMET event conducted by Preeti kashyap from write food
Here goes the recipe...

Ingredients:
Okra - 250 grams
chilly powder - 1 tbsp
salt for taste
Oil for shallow fry (I used about 4tbsp)

To grind:
Coconut - 1/4 cup
Curd -2 tbsp
Red chillies - 4 nos

Method:
Grind the "to grind" ingredients to smooth paste with minimal water. Wash okra, dry them using a towel and cut into half inch pieces. In a wok, shallow fry okra for 5 min. Add chilly powder and continue to fry for a min (or until its half done). Now add ground paste and salt. Cover and cook till oil separates. Serve hot with chappathi, roti, rice etc...

Note:
See that the okra is dry before cooking, this avoids slime. I prefer to add curd as the slime will be reduced. Calorie conscious people may 1st microwave the okra, then stir fry instead of shallow frying.

Zucchini curry( tori/turaii curry/Savathekai saaru)

Zucchini(tori in Hindi) or Courgette is a small summer squash. It looks very much like cucumber, in Kannada its called as savathekai (cucumber is also called that way). This vegetable is usually steamed, boiled, grilled, fried, barbecued, baked, used in risotto,souffles etc. This veggie is low in calorie rich in folates, potassium etc. I usually make a zucchini curry in a complete south Indian style. I will be sending this recipe to GREEN GOURMET event conducted by Preeti kashyam from write food.
Here goes the recipe..
Ingredients:
Zucchini - 3 nos
Onions - 1 nos
Chilly powder - 2 tbsp
Ginger - garlic paste - 1 tbsp
Salt for taste
Oil for cooking

To grind:
Tomatoes - 2 nos
Grated coconut - 2 tbsp
Red chillies - 6 nos
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp

For seasoning:
Mustard seeds - 1/4 tsp
Curry leaves - 1 stalk
Oil - 2 tbsp

Method:
Grind the 'to grind' ingredients into a fine paste and keep aside. Stir fry zucchini (I simply love the aroma that comes while frying it) until its half cooked and keep aside. In a wok, heat oil, add finely chopped onions and stir fry till its golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and fry for a min. Now add stir fried zucchini along with the ground paste, salt and enough water. Cover and cook till done. Do the seasoning just before turning of the flame. Serve hot along with rice.

Note:
Just see that the zucchini is stir fried well. Do not use very ripe zucchini in this recipe as sweet taste may dominate the curry.

Garlic curry ( poondu kulumbu/ belluli saaru)

Garlic is such a great ingredient by itself. I love to use garlic freely in most of my recipes. Garlic curry is commonly seen in south India (specially chettinad cuisine). This curry has its own medicinal values. I prepare it at least once in 2 weeks due to its health benefits. Its very helpful in gas trouble and other digestive problems. I love this taste, hope you'll like it as well. Here it goes...

Ingredients:
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - 1 stalk
Asafoetida - 1 pinch
Garlic cloves - 20 nos
Small onions - 1/2 cup
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Tamarind extract - 2 tbsp
salt for taste
oil - 4 tbsp

To grind:
Tomatoes - 2 nos
Small onions - 8 nos
Red chillies - 4 nos

Method:
Heat oil in a wok. Add mustard seeds, fenugreek seeds, Asafoetida , curry leaves and fry till the seasoning is done. Add shallots(small onions), garlic cloves, red chilly powder and fry for 3 min. Now add ground paste, coriander powder and saute for 5 min. Add salt, tamarind extract, enough water and cook till its done (garlic becomes soft and oil floats on top). Serve hot with rice.

Note:
Some people prefer to add ground black peppercorns instead of chilly powder. You can do that way, if you'll prefer that.

Ghassi

Ghassi is very common in Mangalorean and Konkani cuisine. Its a form of gravy. The usual ingredients are kabuli channa cooked along with potatoes, yam, raw banana etc. I've also heard of other Ghassis like prawn ghassi, pathangi ghassi etc. In this recipe I have used kabuli channa along with potatoes. The taste was simply superb. Here it goes...

Ingredients:
Kabuli channa - 1 cup
potatoes - 3 nos
onions - 1 nos
chilly powder - 1 tsp
crushed garlic - 4 nos
mustard seeds - 1/4 tsp
oil - 3 tbsp

Fry in oil, then grind to smooth paste to get the Masala:
red chillies - 10 nos
coriander seeds -1 tbsp
cumin seeds - 1/2 tsp
chopped coconut - 1/4 cup
oil - 1 tbsp

Method:
Soak channa overnight. Next day Boil along with one tea bag, once done, strain water, discard tea bag and keep aside. Boil potatoes, dice them into cubes and keep aside. In a wok, add oil, splutter mustard seeds, add crushed garlic. Now add finely chopped onions and fry till golden brown. Add the masala along with channa, potatoes, salt, enough water and cook till the gravy becomes thick. Serve hot.

Note:
The seasoning (mustard seeds and crushed garlic) is usually done at the end, but I prefer to do it in the beginning (in this recipe).
P.S. I added little tamarind while grinding. This may be optional, if you don't prefer the tang.

lentils Kofta curry (parappu kola urundai kulumbu)

Kofta curry is a south Indian delicacy. I must say its such a prominent part of chettinad meals. This one is parappu kola urundai kulumbu which means lentils kofta curry. Quite an elaborate one, but its worth it. The taste is so classy. I can't imagine anything better than this for a vegetarian feast. Its one of the best vegetarian curries that I have ever had. Traditionally they make kofta by steaming, then make a kulumbu or curry using onion, tomatoes and other spices (for thickening the gravy they add rice powder (usually idly rice is roasted, then ground to paste along with spices and added to the gravy). They add the seasoning in the beginning , but I prefer to add it at the end. The way I cook is bit different as I prefer to grind everything in to paste (as this increases thickness of the gravy). This gravy or curry has all the spice, tang and flavour in it. For non-vegetarians there is meat balls curry, how about the vegetarians??? here is this recipe for them lentils dumpling curry. This is simply superb! and worth it! I would be sending this recipe to Delicious dals event conducted by Suma of veggieplatter.
Here is the recipe..

Ingredients:
lentils koftas - 6 nos
onions - 1/2 cup
ginger - garlic paste - 1 tbsp
chilly powder - 1 tbsp
thick tamarind paste - 1 tbsp
salt for taste
oil - 4 tbsp

To grind ( mixture 1):
Tomatoes - 2 nos
onions - 1 nos
grated coconut - 1/4 cup

Fry in oil then grind ( mixture 2):
Red chillies - 10 nos
coriander powder - 1 tsp
jeera powder - 1/4 tsp
aniseed - 1/4 tsp
poppy seeds - 1 tsp

Finally grind mixture 2 along with mixture 1 to make the FINAL MASALA

For seasoning:
mustard seeds - 1/4 tsp
fenugreek seeds - 1/4 tsp
aniseed - 1/2 tsp
curry leaves - 1 stalk

Method:
Heat oil in a stew pot, add finely sliced onions(1/2 cup) and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and continue to fry. Add the final masala mixture and stir well. Add salt, water, cover and cook until its almost done. Now add lentil koftas and cook for 5 min. Finally do the seasoning. Serve hot with rice.

Note:
Do not fry fenugreek seeds for long( during seasoning) as this may make the curry bitter.
recipe for lentil koftas - Soak toor dal(1/2 cup) and channa dal ( 1/2 cup) for 2 hours in water( or can use only toor dal quantity should be 1 cup). Grind red chillies(8 nos), aniseed and cumin seed (1/2 tsp), salt and grind to smooth paste. Now add soaked dals and grind to coarse paste( don't add water).
Add finely chopped onions, coriander leaves, and grated coconut to this ground paste and mix well. Make small balls and deep fry in hot oil( can also steam them)

Veg Kuruma

Kuruma is yet another south Indian delicacy. Usually served along with idiappam and appam etc. Its usually some vegetables cooked along with ground coconut and spices. The flavours will be like ... fantastic... Here goes the recipe...

Ingredients:
onions - 2 nos
potatoes - 2 nos
green peas - 1/2 cup
chopped beans - 1/2 cup
carrots - 2 nos
salt for taste
oil - 4 tbsp

To grind:
Coconut grated - 1 cup
coriander powder - 2 tsp
cloves - 3 nos
Cinnamon - 1 stick
aniseed - 1/2 tsp
green chillies - 4 nos
turmeric - 1/4 tsp
poppy seeds - 1/4 tsp

Method:
Cook potatoes( diced), Green peas, chopped carrots and beans( chopped) and keep aside. Grind all the to grind ingredients into a coarse paste and keep aside. In a stew pot, heat oil , add finely sliced onions and fry till golden brown. Add the ground paste, enough water, salt for taste. Now cover and cook until its half cooked. Add the cooked vegetables and simmer for 5 min. Serve hot with appam or string hoppers etc.

Note:
Can add tomatoes if you'll prefer. Even some people prefer to stir fry whole spices like bay leaves, cloves, cardamon, Cinnamon etc along with onions... can do that if you'll prefer those flavours also.

Sambar( Sambhar/sambaru)

Sambar is such a typical south Indian curry. It's lentils cooked along with lots of vegetables. The vegetables may be mainly one or can be a mixture of two or more. There are so many varieties of sambar like onion sambar, tomato sambar, radish sambar, brinjal sambar, drumstick sambar etc. ( I do not mean that's the only ingredient, that one could be a major one). Sambar is served at almost all restaurants. Even in street side idly or dosa shops or even tiffin centers( like MTR) they serve sambar with idli, dosa etc. I simply love sambar cause its really very very healthy and dal- e- cious( rather Delicious). Its so rich in protein and carbohydrates. lentils are very good source of magnesium. The numerous vegetables in it are so fibre rich and so full of vitamin and minerals (kindly use organic veggies). In south India a veg thali meals cannot be imagined without sambar( its almost the king of thali, hahaha...). here is the recipe...

Ingredients:
Vegetables of your choice( I have used radish, carrots, beans etc)
Lentils( toor dal) - 1/2 cup
tomatoes - 2 nos
small onions - 1/2 cup
ginger- garlic paste - 1/2 tsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
jeera powder - 1/2 tsp
tumeric powder - 1/4 tsp
asafoetida - 1/4 tsp
cumin seeds - 1/4 tsp
green chillies - 2 nos
tamarind paste - 1/2 tsp
oil - 4 tbsp
salt for taste

For seasoning:
oil - 1 tbsp
Mustard seeds - 1/4 tsp
curry leaves - 1 stalk
dry red chillies - 2 nos

Method:
Pressure cook dal along with tomato and keep aside. In a wok heat oil, add asafoetida powder, cumin seeds, small onions and stir fry until onions turn golden brown, now add ginger- garlic paste and green chillies and stir fry for a min. Add all the powders in this same order turmeric powder, chilly powder stir well , continue to add jeera powder and coriander powder. Add all the remaining vegetables and saute for a while. Add the cooked dal and tomato mixture, add salt and cover and cook. When its almost done add the tamarind paste( even tamarind pulp can be used). Turn of the flame. Finally season with mustard seeds, curry leaves and dry red chillies. Garnish with coriander leaves if u prefer

Note:
If u have sambar powder, u can add that instead of all these powdered spices like chilly, turmeric etc. There are so many varieties of sambar powder ( like some prefer to add cloves and Cinnamon also, some prefer to add dry coconut etc). This is the simple recipe. I have used this as it would be easy for others to follow. I will try to post other varieties of sambar also. For Okra/Bendekai/Vendekai sambar click here

Aviyal/Avial

Avial is mixed vegetables with coconut and curry leaves. This is a speciality of kerala. Quite common in T.N. also. This is a semi gravy kind of dish. Tastes really good. Rice, sambar, curd curry, rasam etc can be excellent combinations. Some people prefer to add tamarind or raw mangoes, but I have not included them in my recipe. Here goes the recipe...

Ingredients:
Veggies of choice like
drumsticks,carrots, brinjal,
raw banana, beans etc
salt for taste


To grind:
Coconut grated - 1/2 cup
yogurt - 2 tbsp
tumeric powder - 1/4 tsp
green chillies - 6 nos
cumin seeds - 1/2 tsp
garlic cloves - 4 nos

For seasoning:
small onions - 2 nos
mustard seeds - 1/4 tsp
curry leaves - 1 stalk
Coconut oil - 3 tbsp

Method:
Cut all the veggies of your choice lengthwise( about 1.5 inch).Boil this along with minimum amount of water. When its half done, add the ground paste with constant stirring, add salt and cook till its completely done. Finally season with finely chopped onions, mustard seeds and curry leaves. Cover with banana leaves to keep the flavour and aroma intact.

Note:
In this recipe I have used veggies like raw banana, brinjal, carrot beans etc. I have excluded curry leaves and coconut oil due to non- availability. I have used sunflower oil instead.

Curd curry( more kulumbu/mosru saaru)

Curd curry is a south Indian speciality. Its very common in kerala and T.N. An excellent way to Include Curd in our diet. Very simple , easy and goes really well with brown rice. Great way to beat the heat. Here goes the recipe.

Ingredients:
Thick Curd - 2 cups
Onions - 1 nos
Turmeric powder - 1/4 tsp
chilly powder - 1/2 tsp
lady's finger - 200 grams
Salt for taste

To grind:
Coconut - 1/4 cup grated
green chillies - 6 nos
jeera - 1 tsp
garlic - 4 nos

For seasoning:
Mustard seeds - 1/4 tsp
fenugreek seeds - 1/2 tsp
curry leaves - 1 stalk
coconut oil for cooking - 5 tbsp

Method:
Whip the thick curd and keep it aside. In a wok, add 3 tbsp coconut oil, when hot add finely chopped onions, turmeric powder and chilly powder and fry for a min. Now add ground paste and fry for a min. Reduce the flame to Sim, with constant stirring add whipped curd and add enough water ( for the gravy, with constant stirring). Now finally add chopped lady's fingers ( wash, dry using cloth , chop and microwave or stir fry before hand, to prevent slime). Check for salt and add. Just before turning of the flame do the seasoning with mustard seeds, fenugreek seeds, curry leaves using remaining coconut oil.

Note:
For simple curd curry, exclude the lady's fingers. Even other greens like beans, drumstick, green peas etc may be added. I have excluded curry leaves due to non-availability.

Chhole masala ( channa/chickpeas masala)

Channa masala( I would use this name instead of chhole masala ) is spicy gravy made from chickpeas. I would say this is a contribution from Punjabi cuisine. In Gujarati cuisine this is made as a dry and tangy side dish. In south India its quite famous. At restaurants its served along with large pooris or batura. Also commonly available as street food and chats. Here goes the recipe...

Ingredients:
Kabuli channa( chick peas) - 2 cups
tea bag - 1 nos
onions - 1 nos
tomato - 2 nos
ginger-garlic paste - 1 tbsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
garam masala powder - 1 tsp
dry mango powder - 1 tsp
turmeric powder - 1/4 tsp
mace and nutmeg powder - 1/4 tsp
oil - 5 tsp
salt for taste

Method:
Soak the channa overnight. Next day boil it along with one tea bag( can pressure cook up to 2-3 whistle). Strain water using a colander, discard the tea bag and keep the channa aside. In a wok, add oil and stir fry finely sliced onions along with ginger-garlic paste. Now add tumeric powder and chilly powder and fry for a min. Add chopped tomatoes and other masalas like coriander powder, garam masala powder, dry mango powder, mace and nutmeg powder and fry for 3 min. Add channa and salt and toss well. If a gravy is required, add water and cook till the desired consistency is obtained. Garnish with coriander leaves. Serve hot along with any Indian breads like naan, kulcha etc..

Note:
I have cooked this like a gravy, this may be cooked like a dry dish also. If you like it more tangy add little more dry mango powder.