CABBAGE CURRY

VENDAKKA TOMATO CURRY

TOMATO CURRY

VARUTHARACHA PULINCURRY

EZHU CURRY

VATHAL KULAMBU

MULAKOOLAM

INGREDIENTS

1  PEPPER POWDER-2 TSP
2  TURMERIC -1/2 TSP
3   ASAFOETIDA
4   FENUGREEK SEEDS
5   CUMIN SEEDS
6   RED CHILLY-4
7   SALT
8   THICK CURD WITHOUT SOURNESS-1 CUP
9    OIL
10  MUSTARD SEEDS
11  CURRY LEAVES
12   WATER-1/4 CUP

METHOD

1   HEAT OIL IN A PAN
2   ADD MUSTARD SEEDS, CUMINSEED ,FENUGREEK,CURRY LEAVES ,RED CHILLY
3   LET IT TURN SLIGHT BROWN
4   ADD SALT, TURMERIC POWDER,ASAFOETIDA
5   ADD WATER WHEN ITS RAW SMELL GOES OFF AND ADD PEPPER POWDER
6   WHEN IT THICKENS,SWITCH OFF THE FLAME
7    ADD CURD AND STIR WELL.

EASY SAMBAR

SERVES -2
INGREDIENTS
1  TOOR DAAL-1 CUP
2   SALT
3   TURMERIC-1/4 TSP
4   GREEN CHILLY-6
5   CORIANDER LEAVES-4 TWIGS
6   BRINJAL-2
7   DRUMSTICK-4 PIECES
8   CURRY LEAVES-
9    ASAFOETIDA-1/4 TSP
10  SAMBAR POWDER-4TSP
11   TOMATO
12   TAMARIND


METHOD


1  WASH THE DAAL THORUGHLY AND BOIL TILL A WHISTLE COMES
2   KEEP IT  IN A VESSEL SEPARATELY,SOAK TAMARIND WITH LITTLE WATER.
3   IN THE PRESSURE COOKER ADD SOME OIL AND HEAT IT
4   ADD MUSTARD SEED AND CURRYLEAVES
5   WHEN IT SPLUTTER ADD THE TOMATO,BRINJAL,DRUMSTICK
6   ADD SALT AT ONCE SO THAT THE VEGETABLES DOES NOT DECOLOURISE
7   ADD TURMERIC,ASAFOETIDA AND SAUTE FOR A WHILE
8   ADD SAMBAR POWDER AND MIX WELL
9   ADD THE TAMARIND WATER AS PER UR TASTE
10  ADD THE BOILED DAAL
11  ADD CORIANDER LEAVES CLOSE THE COOKER
12  BOIL TILL ONE WHISTLE
13  SAMBAR FOR TIFFIN IS READY