Anjaneyar Temple Special Vada (Pepper Vada/ Milagu Vada/ மிளகு வடை)

This Anjaneyar Temple Special Vada is also known as Pepper Vada/Milagu Vada. It has unique taste and looks awesome. I have tried this vada many times at Nanganallur Anjaneyar temple at Chennai. This vada is different from regular urad dhal vada. Jai Hanuman...

Anjaneyar is one of my most favorite gods. From my childhood I used to visit Anjaneya temple with my family and friends @Thiruthuraipoondi That’s really a great moment in my life. We had a great time in that temple.

In generally when we prepare ural dhal vada, it becomes fluffy and soft. But this vada is just opposite to the regular vada, which turns in more crispiness.

My parents told me about today is Anjaneya’s birthday. It’s a special occasion especially in markhali month. So, I thought of preparing this special vada for neivathiyam. Happy cooking 😊

Ingredients

Urad Dhal – 1 Cup
Rice Flour – 2 tsp
Fresh Coarsely Crushed Peppercorn – 2 tsp
Salt to taste
Finely Chopped Curry Leaves – few (optional)
Oil for deep fry
Method
Soak urad dhal in a vessel for at least 1 hours. Then drain the water completely and keep it in a cotton cloth for making fully dry. Once it done, put it in a blender and grind it well. Don’t add any water here, the batter ground should be coarse in texture. And keep it aside.

In a serving bowl, add the urad dhal dough, salt, crushed peppercorn, curry leaves and rice flour and mix thoroughly. Make a small lemon size even balls.

Place a butter sheet applied with oil. Place a dough ball and pat it. Place another butter sheet on top and press the dough gently using a cup so that it is flattened evenly. Then remove the sheet on top and make a hole in the center. You can even poke a fork here and there. Repeat the same process with the remaining dough.

Heat oil in a pan. Once oil gets heated gently drop the prepared flat dough in the oil. Fry it on both sides until it turns crispy and golden brown in color. Once it done, remove it on a paper towel. Let it cool completely and serve.

Sri Lankan Beans Curry

This is a Sri Lankan Style Bean Curry which is goes very well with steamed white rice, parotta, chapatti and bread varieties. Green Bean is cooked in coconut milk and some spices added with onion and tomato.

Ingredients

Green Beans – 1 cup (Washed, Stringed and Sliced)

Sliced Onions – 1 (big)

Chopped Curry Leaves – a handful

Turmeric Powder – ¼ tbsp

Sliced Tomato – 1

Curry Powder – 1 tbsp

Salt to taste

Coconut Oil – 2 tbsp

Coconut Milk – ½ cup

Method

In a bowl mix little amount of salt and turmeric powder with the green beans.

Heat 2 tablespoons of coconut oil in a pan. Add curry leaves and fry for a min.

Add the chopped green chilli and sliced onions. Then fry until it gets slight brown in color.

Add sliced tomatoes and keep cook until it becomes mushy. Then add the green beans with curry powder and close the lid and keep cook.

After 3 minutes, add the coconut milk and keep cook for another 5 min on medium flame.

Switch off the flame and sprinkle some chopped coriander leaves. Serve with hot steamed rice or roti. 

Podi Egg Fry

Try this method of egg fry.. It gives unique taste to the dish. This goes very well with any rice varieties. Enjoy your food :)

Ingredients

Eggs -6
Sliced Onion – 1 (Big)
Sliced Tomato – 1 (Big)
Ginger Garlic paste – 1 tsp
Garam Masala – ½ tsp
Salt to taste
For Dry Roast and Grind
Urad Dal – 2 tsp
Cumin Seeds – 1 tsp
Dry Red chilli – 3
To Temper
Cumin Seeds – ½ tsp
Oil – 2tsp
Curry Leaves – few
Chopped Mint Leaves – 2 tsp
Chopped Coriander Leaves – few
Method
In a vessel, bring water to boil. Add eggs with salt and little oil then cook completely. Once it done, let it cool down completely and remove the outer skin and keep aside.
Heat oil in a pan. Add the tempering ingredients one by one and fry for few seconds.
Add sliced onions, ginger garlic paste and salt and fry till it get slight brown in color.
Then add the chopped tomatoes and keep cook until it becomes mushy. By meantime add the dry roasted ingredients into a blender and grind it as fine powder.
Then add the masala powder, garam masala and boiled eggs. Sprinkle water if needed and roast it well until spices coated properly with eggs.
Switch off the flame and garnish with chopped coriander leaves.

Ginisang Ampalaya (Sauteed Bitter Melon)

Ginisang Ampalaya is a Filipino dish. Bitter melon also known as ampalaya or paliya. In this dish, the sautéed bitter melon, tomatoes and eggs usually served as breakfast/dinner. You can significantly reduce the bitter taste by mixing it with salt, leaving it for a couple of minutes. This is cultivated in the Philippines and other countries in Asia, Africa and the Caribbean. Bitter melon helps to lower blood glucose levels.

Ingredients

Sliced Ampalaya/Bitter melon/Bitter Gourd – 1 cup
(Seeds removed and cut into thin slices)
Sliced Onions – 1 (Big)
Sliced Tomato – 1 (Big)
Beaten Eggs - 2
Freshly Ground Pepper – 1 tsp
Finely Chopped Garlic Cloves – 4
Garlic Salt little for favoring
Salt to taste
Oil – 3 tsp
To Garnish
Finely Chopped Coriander Leaves – a handful
Sliced Tomato - few
Method
Place the bitter melon pieces in a large bowl. Add salt and lukewarm water to the bowl. Let this for 5 minutes. After that drain excess water. Using a cotton cloth/paper towel to absorb excess moisture then set it aside.

Heat oil in a pan. Add finely chopped garlic pieces and fry it for a min. Then add sliced onions with little garlic salt and fry until it gets slight golden color.

Add sliced bitter gourd with little salt and saute it well for about 5 to 7 mins on medium flame. Now add sliced tomato pieces and cook until it becomes mushy. Then add ground pepper powder and mix well.

Pour the beaten eggs on top of bitter gourd pieces and cook for another 2 to 3 minutes. Garnish with chopped coriander leave and sliced tomato and serve with any meal and enjoy!

Avial - 2

Ingredients
Eggplant/Brinjal – 2
Carrots – 2
Beans – 20
Drumstick – 1
To Temper
Coconut Oil – 2 tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
(To Grind)
Grated Coconut – 1 cup
Green Chillies – 4
Shallots/ Small Onions – 2
Tamarind – little
Turmeric Powder – ½ tsp
Curry Leaves – few
Method
Heat oil. Add the chopped vegetables one by one. Add required salt and close lid and keep cook for 7 min.
In a blender, add the ingredients which are under “to grind” and give it a pulse. Do not make it as fine paste.
Add the mixture to the half-cooked veggies and mix well. Cook until all the vegetables are nicely cooked.
In a pan, heat oil. Add the tempering ingredients and saute it for few seconds and transfer it into cooked vegetables. Then mix well with aviyal.

Sweet Poha with Dates

Ingredients
Poha – 2 cups
Grated Coconut – ½ cup
Jaggery – 1 cup
Raisins – 3 tsp
Finely Chopped Dates – ¼ cup
Cardamom Seeds – ¼ tsp
Hot Water as required
Method
Place poha in a big bowl. Add hot water, let it for 1 min. Set it aside.

Then add cardamom seeds, grated coconut, chopped dates, raisins and jaggery. Then mix it well and serve!           

Pesarattu / Moong Dal Dosa

Pesarattu is a healthy breakfast/ dinner made using whole gram. It goes very well with any chutneys, sambar. I made aviyal as a side dish. That was a great accomplishment with pesarattu. My son liked very much. Enjoy this yummy dish!

Ingredients
Whole Green Gram – 1 Cup
Split Green Gram Dal – ½ Cup
Raw Rice – 2 tsp
Oil – 2 tsp
To Grind
Chopped Onion – 1 (big)
Green Chillies – 4
Ginger – 1-inch Piece
Salt to taste
To Temper
Finely Chopped Onion – 1 (Big)
Finely Chopped Green Chillies – 1
Cumin Seeds – 1 tsp
Method
Soak gram and rice in water throughout night or at least 5 hours. Strain water and grind until frothy. Add onions, green chillies, ginger and grind to a smooth paste, adding water if needed. Finally add salt.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Heat a tawa/dosa pan and spread a ladleful on oi from Centre to make a dosa. Sprinkle fried onions on the top. Press gently with a flat ladle.

When dosa gets little gold in color, sprinkle oil, allow to roast well and do not flip it to other side. Serve with chutney/sambar/aviyal.

Chilli Mogo (Cassava)

Chilli Mogo/ Chilli Cassava is a quick and easy delicious recipe. It's a perfect veggie starter dish. This is a great dish accompanied with any meal.It has unique taste which goes really good with any rice, chapatti, roti or bread. Hope you'll also enjoy this dish with your food.

I made this for my hubby office potluck. Yesterday he told me to prepare some dishes for his office year end party and mentioned as given yuca curry in their list. I didn't want to prepare regular tapioca dishes. I just wanted to prepare something special, so I have decided to make this yummy dish. 

Ingredients

Peeled, Washed & Chopped Yuca Pieces – 1 kg

Sliced Onions – 4 (Big)

Thin Sliced Capsicum – 2 (Big)

Ginger Garlic Paste – 1 tsp

Soya Sauce – 2 tsp

Sweet Chilli Paste – 3 tsp

Chilli paste – 2 tsp

Oil for deep fry

Salt to taste

Pepper Powder – 2 tsp

Lemon Juice – 2

To Temper

Cumin Seeds – 2 tsp

Curry Leaves – a handful

Chopped Coriander Leaves – few

Chopped Mint – 2 tsp

Finely Chopped Garlic – 2 tsp

Crushed Ginger – 2 tsp

Oil – 4 tsp

Method

In a pressure cooker add the chopped yuca pieces with enough water and cook until 1 whistle come out. Switch off the flame. Let it cool down.

In a pan, heat oil. Add the cooked yuca pieces and fry for about 3 minutes. And transfer it into paper towel.

Heat oil in a kadai, add the tempering ingredients one by one and saute it for few minutes.

Now add the sliced onions with salt and saute it for few min. Then add the sliced capsicum pieces and fry for about 2 mins.

Add ginger garlic paste, pepper powder, soya sauce, chilli paste, sweet chilli paste and mix it well. Now add the fried yuca pieces and saute it well. Let it be for about 5 min. Finally add lemon juice and toss it well.

Then switch off the flame and garnish with chopped coriander leaves.

Egg Fried Rice with Leftover Rice

It's a simple and easy egg fried rice with leftover rice. I have added some veggies. As per your taste you can add your vegetables. Its a perfect kids lunchbox dish. you can make it quickly.

Ingredients

Leftover Cooked Rice – 1 Cup

Sliced Onions – 1 (Big)

Chopped Beans – ¼ Cup

Chopped Carrots – ¼ Cup

Chopped Peas – ¼ Cup

Salt to taste

Ground Pepper to taste

Chopped Capsicum – ¼ Cup

Crushed Ginger and garlic – 1 tbsp

Soya Sauce – 1 tsp

Chilli Tomato Paste – ½ tsp

Eggs – 2

Fried Nuts - 2 tsp

To Temper

Clove – 3

Cinnamon Sticks – 1 inch

Cardamom - 1

Ghee/Oil -2 tbsp.

Method

Heat pan and melt ghee. Add the leftover rice and saute it well. Then keep it aside. In the same pan, add the beaten eggs (with little salt and pepper) and make it as scrambled eggs and keep it aside.

In a pan, heat oil or ghee. Add the tempering ingredients one by one and saute it for few seconds. Then add sliced onions, crushed ginger and garlic pieces and fry for another 2 mins.

Add the chopped veggies with little salt and saute it for few min. Now add the sautéed leftover eggs with soya sauce and chilli tomato sauce and fry well.

Toss it well or until all the spices mixed well. Sprinkle fried nuts and serve with any fries.

Spicy Tapioca Fry

It’s a simple and delicious curry recipe which goes very well with any rice varieties, chapatti or Roti. IN Tamil Nadu this is called as Maravalli Kizhangu. This is easy to handle than the other roots. We must remove the outer skin. This is a staple food for million people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and minerals. Enjoy with this yummy dish.

Ingredients

Chopped Tapioca – 1 Cup

Sliced Onion – 1 (big)

Crushed Ginger – a small piece

Crushed Garlic – 3 to 5 pods

Grated Coconut – ¼ cup

Chilli Powder – 1 tbsp.

Garam Masala – ½ tbsp.

Hing – 1/8 tbsp.

Turmeric Powder – ¼ tbsp.

Salt to taste

To Temper

Mustard Seeds – ¼ tbsp.

Urad Dhal – ¼ tbsp.

Dry Red Chilli -2

Curry Leaves – few

Oil – 2 tsp

Method

In a pressure cooker bring water to boil. Add chopped tapioca pieces with little salt and turmeric powder. Let it cook for until 1 whistle comes then switch off the flame. Once it ready, remove excess water and keep it aside.

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds. Then add the sliced onions and fry for a min.

Add crushed ginger, garlic pieces, chilli powder and garam masala, mix well. Sprinkle some water if really needed.

Now add the chopped tapioca pieces and mix with all spiced masala. Let it cook for another 5 min low flame.

Add the grated coconut and chopped coriander leaves and then mix well. Switch off the flame. Serve with hot steamed white rice, kuzhambu sadam, roti, chapati or any variety rice.

Mint Rasam/ Pudina Rasam/ புதினா ரசம்

It’s another wonderful and flavorful dish. Rasam is one of the basic dishes for every south Indian family. The fresh mint leaves give great flavor to the dish. This goes every well with hot steamed rice with any fry or papad.

Ingredients

Fresh Mint – 1 Cup

Soaked Toor Dal – 4 tbsp

Tamarind Water – 1 Cup

Roughly Chopped Tomato – 1 (big)

Salt to taste

Turmeric Powder – a pinch

For Rasam Powder

To Dry Roast & grind

Coriander Seeds – 1 tsp

Cumin Seeds – 1 tsp

Peppercorn – 1 tsp

Dry Red Chilli - 1

To Temper

Mustard Seeds – ½ tbsp

Cumin Seeds – ¼ tbsp

Crushed Garlic Pods - 10

Curry leaves – few

Oil – 1 tsp

Method

In a vessel bring water to boil. Add tamarind water. In a blender, add mint leaves with little water. Then filter out the mint juice. Add this juice to the vessel.

Add roughly chopped tomatoes to the blender and make it as paste. Add the tomato paste to vessel with little salt and turmeric.

In the same blender add the soaked toor dal (at least soak it for 15 to 20 min) and make it as paste.

Add this toor dhal paste into rasam. Now add rasam powder (ground masala) and required water.

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds. And then transfer it into rasam. Let it cook for another 2 to 3 min. Then switch off the flame and garnish with chopped coriander leaves. Serve with hot steamed rice.

Paneer Butter Masala

Paneer Butter Masala is a rich, delicious and creamy dish. It is prepared with soft paneer pieces, butter, onion, tomato and butter. This is an excellent gravy for Naan/Chapatti/Parota and pulav.

Ingredients

Chopped Paneer – 1 Cup
Frozen/Cooked Peas – ¼ Cup
Chopped Onions – 1 (Big)
Dry Kasoori Methi Leaves – 1 tbsp.
Garam Masala Powder – ½ tbsp.
Butter – 3 tsp
Saffron – a pinch
Salt to taste
Oil – 2 tsp
To Saute and Grind
Chopped Onions -2
Chopped Tomatoes – 2
Peeled Garlic – 5 Pods
Peeled & Chopped Ginger – a small pieces
Chilli Powder – 1 tbsp.
Coriander Powder – 2 tbsp.
For Paste
Cashew Nuts – 15
Hot Water – ¼ Cup
In a bowl add cashew nuts and hot water. Soak at least 10 to 15 mins, then grind it as fine paste and keep it aside.
To Temper
Cinnamon Sticks – 1-inch piece
Cumin Seeds -1/4 tsp
Sliced Onion – 1 (Big)
Sliced Capsicum – 1 (Big)
Method
In a vessel, heat butter. Add ginger, garlic and onion pieces and fry for few minutes. Then add chilli powder and coriander powder and switch off the flame. Let it cools down and grind it as fine paste and keep it aside.

In a pan heat little butter, add paneer pieces. Then saute it with little pepper and salt. Then transfer it into separate bowl.

In the same pan, add the ground masala and sautéed paneer with frozen or cooked peas. Let it cook for 10 mons on medium flame.

Add garam masala, salt and mix well. Then add the cashew paste and crushed kashoori methi leaves.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few min. Then transfer it into paneer butter masala.

Serve with Naan/Parota/Chapatti/Pulao…

Coconut Podi Indian Pancake

Coconut Podi Indian Pancake is a delicious, yummy breakfast/dinner recipe. It’s a kind of South Indian Uttapam. I have added grated coconut, podi with other veggies to make this dish as tastier. The crunchiness will give you the unique taste to your tongue buds. You can make this kind of pancake with freshly fermented batter or any left over dosa batter. You can feel the different taste from the variation of dosa. 

I have added the link of idli podi recipe below. You can check out if you needed.

https://shanuskitchen.blogspot.com/2015/04/idli-podi.html

Ingredients

Dosa Batter – 1 cup

Grated Coconut – ½ Cup

Idli Podi – 4 tsp

Finely Chopped Onions – 1 (big)

Finely Chopped Carrot – 1

Finely Chopped Capsicum – 1

Finely Chopped Ginger – 1 tsp

Ghee – 2 tsp

Salt to taste

Freshly Ground Pepper to taste

Finely Chopped Coriander Leaves – few

Method

Grease a Tawa/pan and heat it well. Once it done pour the batter on the hot pan.

Put little amount of all chopped veggies and grated coconut on top of dosa batter and then sprinkle idli podi & ghee evenly.

Then close the lid and cook until its cooked well completely. Once it done, set aside and make the next one.

Serve Coconut Podi Indian Pancake with chutney, sambar or Sauce.

Long Bean Curry

Long Bean Curry is a simple and healthy dish which goes very well with rice and roti. This provides a good effect on the digestive system. Long Bean are also low in calories and sugar. It can control excess sugar levels that prevents the occurrence of diabetes. It has nutritional content that is useful for healthy heart. 

Ingredients

Finely Chopped Long Beans – 1 cup

Chopped Onions – 1 (big)

Chopped Ginger – 1 tbsp

Chilli Powder – 1 tbsp

Turmeric Powder – a pinch

Grated Coconut – a handful

Salt to taste

To Temper

Mustard Seeds – ¼ tbsp

Hing – a pinch

Urad Dal – ¼ tsp

Dry Red Chilli – 2

Curry Leaves – few

Oil – 2 tsp

Chopped Coriander Leaves – few

Method

In a vessel, add chopped long beans with little salt and turmeric. Cook it for 5 to 7 minutes. Then keep it aside.

In a pan, heat oil. Add tempering ingredients one by one and saute it for few seconds.

Add chopped onions and saute it well. Then add ginger pieces, chilli powder and grated coconut. Let it fry for 2 to 3 minutes.

Transfer the cooked long beans and mix well until it combined with all tempering ingredients. Switch off the flame and garnish with chopped coriander leaves.

Mushroom Butter Masala Recipe

It’s a wonderful side dish which goes very well with roti/chapatti and pulao. It is made with mushroom, capsicum and Onion blend together in a creamy buttery base. Enjoy this delicious side dish with any bread based dishes.

Ingredients

Chopped Mushrooms – 1 Cup

Chopped Capsicum – 1 (big)

Cubed Onion – 1 (big)

Chilli Powder – ½ tsp

Kasoori Methi Leaves – 1 tsp

Butter – 3 tsp

Salt to taste

For Cashew Paste

Hot water – ½ Cup

Cashew Nuts – 15

Soak Cashews in hot water for at least 15 min. 

Then grind it as fine paste and keep it aside.

(To Saute and Grind)

Garlic Pods – 5

Chopped Ginger – a small piece

Roughly Chopped Onions – 2

Chopped Tomatoes – 2

Chilli Powder – 1 tsp

Garam Masala – ½ tsp

Oil – 2 tsp

To Temper

Cumin Seeds – ½ tsp

Cinnamon Sticks – 2-inch pieces

Clove – 4

Curry Leaves – few

To Garnish

Chopped Coriander leaves

Method

In a pan, heat oil and add garlic, ginger and chopped onions. Saute it for few min. Add chopped tomatoes and fry until it becomes mushy. Add chilli powder and little salt. Mix well and then switch off the flame and grind it as fine paste.

In a kadai, heat butter. Add the tempering ingredients one by one and saute it for few mins. Then add cubed onions and fry for a min. Add mushroom pieces and fry for 3 mins.

Now add chilli powder, garam masala and ground masala with enough water. Close the lid and keep cook for another few min. Finally add cashew paste, then switch off the flame and garnish with chopped coriander leaves. Serve with hot chapatti/roti/pulao.

Cauliflower Kuzhambu/Gravy

Ingredients

Cauliflower Florets – 1 ½ Cups

(Cleaned & Soaked in warm water at least 3 min)

Turmeric Powder – ½ tsp

Salt to taste

Water as required

To Saute & Grind

Cumin Seeds – ½ tsp

Fennel Seeds – ½ tsp

Bengal Gram – 1 tsp

Dry Red Chilli – 10

Coriander Seeds – 2 tsp

Peppercorn – 1 tsp

Grated Coconut - ½ Cup

Shallots/ Small Onions – 10

Chopped Tomatoes – 2

To Temper

Oil – 2 tsp

Mustard Seeds – 1/4 tsp

Fenugreek Seeds – a pinch

Curry Leaves – few

To Garnish

Chopped Coriander Leaves – few

Method

In a pan, heat oil. Add ingredients one by one which are under “to saute & grind” and fry for few mins, then let it cool completely. Then add it into blender and grind it as fine powder.

In a vessel, heat oil. Add the tempering ingredients one by one and saute it for few seconds.

Now add the cauliflower florets, salt with turmeric and saute it well. Add some water and close the lid and keep cook for 10 to 12 min on medium flame.

Add the ground paste and cook for another 5 to 7 min. Switch off the flame and garnish with chopped coriander leaves.

Spicy Carrot Fry

Ingredients
Sliced Carrots – 5 (Round Shaped)
Chilli Powder – 1 ½ tsp
Saunf (Fennel) Powder – ½ tsp
Water as required
Chopped Onions – 1 (big)
Salt to taste
Turmeric Powder – 1/8 tsp
Grated Coconut – 4 tsp
To Temper
Mustard Seeds – ¼ tsp
Urad Dhal – ½ tsp
Hing – 1/8 tsp
Dry Red Chilly – 3
Curry Leaves – few
Oil – 1 tsp
Method
Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. Fry until the dal changes it color to golden.
Add chopped onions and fry for few minutes. Then add sliced carrots and saute it well.
Now add salt, turmeric powder, saunf powder, chilli powder and enough water. Close the lid and keep cook.
Once it done, then sprinkle little oil and grated coconut and the saute it well. Switch off the flame. Garnish with chopped coriander leaves.

Zucchini Buttermilk Kuzhambu

Buttermilk Kuzhambu/Mor Kuzhambu is a traditional recipe of South India. It is made with Yogurt, coconut base and some veggies. This is a liquid curry recipe which is served with white or boiled rice, dosa. It has very rich in calcium and vitamin C and have low cholesterol.

Ingredients
Chopped Zucchini – 2 Cups
Yogurt/Curd – 1 cup
Water as required
Salt to taste
Turmeric Powder – ½ tsp
For Ground Masala
Grated Coconut – ½ cup
Green Chillies – 3
Shallots - 3
Ginger – 1 small piece
Channa Dhal – 2 tsp
Cumin Seeds – ½ tsp
To Temper
Mustard Seeds – ¼ tsp
Urad Dhal – ½ tsp
Hing – 1/8 tsp
Dry Red Chilly – 3
Curry Leaves – few
Coconut Oil – 3 tsp
Method
Cook zucchini in water until it turns transparent. Once the zucchini is fully cooked, add salt, turmeric powder and mix well.
Grind grated coconut, shallots, ginger, cumin seeds, green chilies and chana dal (Soak the chana dal for at least for 20 mins) with some water and make it into a very smooth paste.
Add the coconut base to the cooked vegetable and let it come to a boil. Once you see the kulambu boiling turn off the heat and keep it aside to cool a bit.
Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. once the dal changes it color to golden turn off the heat.
Once cooled add the yogurt (beat it well) and the tempering ingredients to the curry and mix well.

Raw Banana Skins Poriyal

Ingredients

Chopped Raw Banana Skins – 2 cups
Bengal Gram/Kadalai Paruppu – ¼ cup
Salt to taste – 1
Chopped Onion – 1
Grated Coconut - 3 tsp
Chilli Powder – ½ tsp
To Temper
Oil – 1 tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Urad Dhal – ½ tsp
Curry Leaves – few
Dry Red Chilli – 2
Method
In a pan, bring water to boil. Add Bengal gram, chopped raw banana skins, little salt and cook until it becomes soft.
Heat oil in a pan, add the tempering ingredients and saute it for few seconds.
Add chopped onions and fry for 2 to 3 minutes. Then add grated coconut, chilli powder and saute it well.
Transfer the cooked banana skins and mix well with sauted ingredients. Let it be for another 2 mins.
Switch off the flame and sever well.

Vambotu Curry (Sri Lankan Eggplant Curry)

It’s the tastiest preparation of Sri Lankan eggplant curry which goes very well with white rice. In this dish, eggplant is deep fried and cooked with some spices. This gives rich taste to the curry.

Ingredients
Eggplant – 1 lb
Turmeric Powder – ¼ tablespoon
Cayenne Pepper Powder – 2 tsp
Raw Curry Powder – 2 tsp
Ground Mustard Seeds – 1 tsp
Coconut Milk – ½ cup
Water – 1 cup
Salt to taste
To Saute
Oil – 2 tsp
Cinnamon Stick – 1 inch
Cloves - 3
Curry Leaves – 1 sprig
Sliced Onion – 1
Sliced Green Chilli - 3
For Paste
Chopped Garlic – 3 cloves
Chopped Ginger – a small piece
Sugar – 1 tablespoon
Apple Cider Vinegar – 1 tablespoon
Salt (few)
Water
Method

Wash eggplant and cut into thin slices. Rub with salt and a dash of turmeric powder.

Deep fry eggplant until golden brown. Drain on paper.


Blend all the ingredients which is listed under “for paste” and keep aside.
Heat oil in a pan, Add the ingredients one by one which is under ‘To Saute”. Cook for 2 to 3 mins. Then add curry powder, cayenne powder, and ground mustard seeds.
Add blended mixture paste and bring to a boil. Reduce heat and add fried eggplant, coconut milk and salt. Toss well and simmer for 3 to 5 mins. Switch off the flame and serve hot.

Traditional Sambar

Ingredients
Chopped Drumstick – 1 (full)
Chopped Indian Eggplant – 5 (Small)
Chopped Mango pieces – 6 (Small)
Chopped Tomato – 2 (Big)
Chilli Powder – 1 tsp
Sambar Powder – 2 tsp
To Temper
Oil – tsp
Ghee – 1 tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
For Dhal
Soaked Toor Dhal – 1 Cup
Cumin Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Chopped Shallots (Small Onions) – 7
Curry Leaves - few
Turmeric Powder – ½ tsp
Hing – 1/8 tsp
Salt to taste
To Garnish
Chopped Coriander Leaves - few
Method
In a pressure cooker, add the ingredients which are listed under “for Dhal” and cook it for 5 whistles. Then switch off the flame. Once it done, don’t mix the dhal, just make sure whether its cooked well.
In a blender add tomato pieces and grind it as fine paste. Bring water to boil. Add drumstick pieces and little salt, then keep cook for 7 to 10 mins. Switch off.
In a pan, heat oil and heat. Add mustard seeds and let it splutter. Add curry leaves, tomato paste and cook for 3 min. Now add eggplant pieces with required water, close the lid and keep cook.
It’s the time to add cooked drumstick pieces, chilli powder, sambar powder and cook continuously.
Now add mango pieces and cook for another 5 mins. Transfer dhal into the vessel. Switch off the flame and garnish with chopped coriander leaves.

Spinach with Dhal

This is a healthy, yummy Dhal keerai Kootu. It’s goes very with white rice, idli, dosa and chapatti.

Ingredients
Toor Dhal – 1 cup
Chopped Spinach – 2 cups / 250 g
Chopped Tomato – 1 big
Chopped Small Onions – 10
Peeled and Sliced Garlic – 10
Sliced green Chilli - 2
Turmeric Powder – 1/2 tsp
Sambar Powder – 2 tsp
Cumin Seeds – 1 tsp
Salt to taste
To Temper
Oil – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 3
Curry Leaves -few
Method
Soak toor dal at least 30 minutes. And pressure cook it for 3 to 5 whistles. Let it cool for few min and keep it aside.
In a kadai, heat oil. Add cumin seeds and saute it for few seconds, then add garlic cloves and onion, fry it well.
Add tomato pieces and cook until it becomes mushy. Then add chopped spinach, turmeric powder, sambar powder and enough water. Cook another 5 min.
Transfer dhal into kadai, add salt and mix well. Then keep cook for another 2 to 3 min. Then switch off the flame.
In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds. And transfer into Spinal Dhal.
Serve with hot steamed rice and papad or any veggies.