Poona beans curry

                                  Chawli ghassi /Vanpayar curry

                   

Ingredients

Poona beans 2 cups soaked overnight and pressure cooked

Raw mango pieces 4

FOR COCONUT PASTE

Shredded coconut 1/3 cup

Turmeric powder 1/4 tsp

Chilli powder 1/2 tsp

Water for grinding

- Grind all these and make a coarse paste and keep aside

FOR SEASONING

Oil 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Dry red chilli 1

Finely chopped red onions 1 tbsp or more as per your preference

a pinch of kashmiri chilli powder for nice deep red color

Salt to taste

Water as needed

METHOD

1.In a pan add in cooked puma beans along with salt,mango pieces and coconut paste .Bring it to a boil by adding needed amount of water.

2.While its cooking ,lets make a tadka or seasoning

3.Heat a tadka pan add in oil once it is hot.Then add mustard and cumin seeds and let them pop up.Into it add dry chilli pieces ,chopped onions and kashmiri chilli powder.Mix well and saute till onions turns light brown in colour.

4.Add it in the above boiling curry,mix well.Do a taste test and adjust the seasonings.

5.Enjoy with rice..!

Gabya polthae

             Banana stem cooked in curd & coconut milk   

GSB Cuisine
Serves-3-4

Ingredients

Banana stem finely chopped- 1 1/2 cup
Salt  to taste
Thick coconut milk from 1/2 of a medium sized coconut
Tamarind- in size of a small pebble
Ripe red green chilies- 8- 10(according to your spice tolerance level)
Curd according to the sourness level

For tadka/phann/seasoning

Oil-1 -2 tbsp
mustard seeds- 1tbsp
Handful of curry leaves

Method

1.Finely chop the stem ,sprinkle salt ,mix well and let it marinate for 10 minutes. Keep  it ready.

2.Chop the green chilies,extract coconut milk .

3.Take 2 spoons of coconut milk add tamarind into it and rub it well and make tamarind water using the coconut milk.Keep ready the tamarind water too.

3.Now take a mixing bowl squeeze water out of the finely chopped stem and place it in the bowl.

4.Into it add the tamarind water,chopped ripe chilies and coconut milk.mix them up

added tamarind water

added ripe chillies

added coconut milk

5.Now time to pour in the curd.Add little curd at a time  and do a taste test and check for sourness.If needed sprinkle little salt too.

6.The curry should have sourness{of curd} ,spiciness {of chilies} and little creamy taste  too {of coconut milk}.So adjust the ingredients accordingly.

7.Now let us prepare the tadka.

8.Heat oil in the tadka pan,once it is hot add in the mustard seeds,allow them to pop up.

9.Once done add in handful of curry leaves and switch off the flame.

10. Mix well and pour the seasoning into the above made curry.Mix well.

11.Our banana stem salad is ready to be served.It can be served as a side dish for rice.

                                            

Punjabi Kadhi Pakora

                                                              Kadhi Pakora

  Kadhi is a curd preparation adding besan,which is similar to moru curry or thalich mor of South Indians.Into it we when we add simple besan or kadaala maav /chickpea flour fritters or bajja or pakoda, our tasty flavorful KADHI PAKODA IS READY..

Ingredients

For Kadhi

Curd 1/2 cup
Water 1 cup
Besan- 3 -4 tsp heaped
Salt to taste
Turmeric powder -1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala-1/2 tsp
*Feel free to adjust the amount of spice powders and ingredients

For tadka
Oil- 1tsp
Mustard-1/2 tsp
Jeera/cumin seeds-1/2 tsp
Methi/fenugreek seeds-1/4 tsp
Ginger finely chopped-1/2 tsp
Garlic finely chopped-1/2 tsp
Onion-small one
Dry red chilli-1
Green chilli-1
*Feel free to adjust the amount of spice powders and ingredients

For Pakoda

Onion slices- 1/3 cup heaped
Salt to taste
Turmeric powder -a pinch
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala- 1/2 tsp
 Besan - 3- 4 tsp heaped
Few drops of water
Oil for deep frying
*Feel free to adjust the amount of spice powders and ingredients

Method

Let us make the kadhi first...

1.Take a mixing bowl add all the ingredients given under the label "for kadhi" and mix well.Make it lump free.

2.Transfer it into a kadai and start boiling.Once it starts to thicken ,switch off the flame.Keep it aside.

3.Do a taste test and adjust the spice .Our KADHI is ready.

Now let us make the seasoning

1.Heat oil in a tadka pan ,once hot add in the mustard seeds and allow them to pop up.

2. Once done add in the cumin seeds,fenugreek seeds,dry red chilly,green chilly and saute for a minute.

3.Now add in the finely chopped ginger,garlic and onion .Saute till they are soft and light brown in color.Sprinkle little salt to taste.

4.Our tadka is ready .Pour it above the kadhi .


Lastly we can make our Pakodas

1.1.Slices onion thinly.Now add in the spice powders ,besan and few drops of water.Make a thick batter .

2.Heat oil in a kadai,once hot add a spoon full of batter and deep fry them.

3. Pakodas are ready.Drop them into the kadhi.

4.OUR KADHI PAKODA IS READY TO SERVE...

5.ENJOY THEM WITH RICE/ROTI OF YOUR CHOICE..!

Lentil curry

                                                         Dal Fry

         
This recipe was Shared by a friend of mine named SURESH SAWANT in a very popular food group Global Food and Beverages Lovers.It was very tasty and easy to cook as all the ingredients used in the recipe are very handy and available in all the kitchens.So thought of sharing with my fellow people.Hope you will like it too..Happy Cooking..!

Serves- 2
Ingredients

Toor dal- 1/3 cup
Turmeric powder- a pinch
A pinch of hing/ Asafoetida

Other Ingredients
Ginger garlic paste-1 tbsp
Onion-1
Tomato-1
Green chilly-1
Water and salt as required

Spice powders Used
Red chilly powder-1/2 tsp
Coriander powder-1 tsp
Garam masala- 1/2 tsp

For Tadka/seasoning
Oil-1/2 tbsp
Bay leaf-1
Pepper corns-1/2 tsp
Clove-2 -3
Cinnamon-1"piece
Mustard seeds-1/2 tsp
A pinch of hing

For Garnishing (optional)
Cilantro/ coriander leaves-1 tbsp
Ghee- 1/2 tbsp

Method

1.Pressure cook the dal by adding turmeric powder and a pinch of hing.Keep it aside.

2.Slice the onions,tomatoes and slit the green chillies. Keep ready the ginger garlic paste and the ingredients needed for the seasoning.

3.Heat oil in a pan add in the mustard seeds and allow them to splutter.Once done add the rest of the ingredients given under the label For seasoning".Saute for a minute.

4.Once done add in the sliced onions .Saute them till they are soft .

5.Add in the ginger garlic paste  and green chilly slits.Saute them well till the raw smell goes off.

6.Add in the tomato slices along with the spice powders and salt and cook them till the tomatoes are mushy and oil starts to leave from the sides of the mixture.

7.Now time to add in the cooked dal along with the water used for cooking.Mix well.

8.If gravy is not enough add in more water and do a taste test and adjust the spice powders.

9.Bring it to a boil.Switch off the flame add in  a tablespoon of ghee and  coriander leaves..

10.Tasty DAL FRY  is ready to serve.. Enjoy ..!!

POINTED GOURD POTATO CURRY

                            ALOO POTOL RASA  IN ORISSA STYLE  

Serves- 2
Oriya Cuisine

Ingredients

Aloo/potato-1 big one
Parwal/pointed gourd -8
Oil to fry- 1 1/2 tbsp

To Make Masala Paste
Onion-2
Ginger paste-1 tbsp
Garlic paste-1 tbsp

To Make Tomato Puree
Tomato-2 medium sized ones

Spice powders used
Turmeric powder-1/4 tsp
Red chilly powder-1/2 tsp
Coriander powder-1 tsp - 1 1/4 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Kitchen king Masala powder- 1 TSP
Salt

Other ingredients
Oil- 1/2 tbsp
Water -1+1/4 +1/4 cup

Method

1.Peel wash and cube the potatoes.Chop the parwal into big chunks.

2.Make the masala paste by grinding together onion and ginger garlic paste.

3.Roughly chop the tomatoes and make puree out of it.

4.Now heat 1 1/2 tbsp of oil in a pan add in the chopped potatoes and parwal. Fry them till they attain brown marks on them.

5.Transfer them into a bowl.

6.Now in the same kadai/pan add the rest 1/2 tbsp of oil.

7.Once it is hot add in the masala paste and  cook till the raw smell goes and oil starts separating from its sides.

8.Once it's done add in the tomato puree and salt and cook till it starts leaving from the sides of the kadai.

Note: Be patients at these steps as it determines the taste of the entire curry.Cook till each mixture start leaving oil.As it will enhance the taste of the curry.

9.Time to add in the spice powders one by one.Give them a  good toss.

10.Add in the fried potato and parwal pieces.Coat them into the masala.

11.Now wash the mixie jars with 1/4 cup water each and pour it into the kadai. Again add in 1 cup of water and bring it to a boil.

12.Do a taste test and adjust the spices according to the taste of your family members.

13.Sprinkle 1 tsp of Kitchen king masala. Give it a final mix.

14.Our curry is ready to be served with rice/roti /bread of your choice.Enjoy.

ALOO POTOL RASA

Ripe banana cooked with curd and coconut sauce

                 Nendrapazam kalan/moru ozichukutaan

 

                          

Serves:1

Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan
Coconut scrapings-1/3 cup heap
Cumin seeds- 1 tsp
Water as needed

To Mix
Curd/yogurt- 1/2 cup
Salt as needed
Chilly powder- 1/2 tsp                                                                

Turmeric powder-1/4 tsp                          

To Season                                                    

Chopped banana chunks

Oil-2 tsp
Mustard seeds-1/2 tsp
Dry red chilly -1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX

3.Now pour 1/2 cup water in a pan add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilly and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Dry prawns curry Kerala style

                                    Unakka chemmeen curry

Serves- 2
Kerala Cuisine

Ingredients

Dry prawns- 1/2 cup
Water as needed
Oil-1tbsp + 1tsp
Shallots/pearl onion/kunjulli-1/4 cup chopped
Green chilly-1
Garlic-4 -5 pods crushed

To grind
Coconut gratings-1/3 cup
Cumin seeds/nalla jeerakam-1 tsp
Salt to taste
Chilli powder- 1- 1/2 tsp

Method

1.Wash and clean the dried prawns thoroughly and keep them aside.

2.Heat 1 tsp of oil in a tadka pan and dry roast this cleaned prawns for 2 -3 minutes.
                   

3.Slit the green chillies.Crush the garlic pods and chop the shallots.Keep them ready.

4.Grind all the ingredients given under the label 'TO GRIND' to a not so smooth paste and keep it aside.

5.Heat 1 tbsp of oil in a kadai ,once it is hot add in the shallots,green chilly slits & crushed garlic pods and saute till they attain a light brown brown color.

6.Now add in the tossed dry prawns and give it a good mix and saute for 2 -3 minutes.

7.Add 1/2 cup of water and cook the prawns till they are done.

8.Once the prawns are done add in the ground paste.Clean the mixie jar by adding 1/4 cup of water in order to avoid wastage,Pour it into the curry.

9.Give a taste test and adjust the salt and chilly powder.Bring the curry to a boil.

10.Our Dry Prawns Curry is ready to serve .Enjoy with steamed rice of your choice..!!

  

Fish curry (without adding coconut)

                                                 Meen mulakitathu 

Cuisine:Kerala

Serves-3-4

Ingredients

Fish-1/2  kg

Onion -1

Tomato-1

Salt to taste

Coconut oil 1 tsp to garnish

Water as needed for gravy 

FOR SEASONING:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Curry leaves-1 -2 sprigs

Ginger-1 tbsp

Garlic-6-8 pods

Green chilly 2- 4

Shallots-4 -5

FOR THE SPICE PASTE

Red chilli powder-2 tbsp

Kashmiri red chilly powder-2 tsp

Coriander powder-2 tbsp

Fenugreek  powder-1/4 tsp

Malabar tamarind /kudampuli -2-3 pieces

Water as needed

Method

1.Wash & clean  the fishes and keep them aside.

2.Chop all the veggies needed and keep them ready .Soak the kudampuli in 1/4 cup of water

3.Take a small bowl add all the spice powders into it and make a thick solution of it by adding little water.Keep the spice paste aside.

4.Now heat a kadai ,once smoke starts coming (it is an indication that the vessel is heated) add 1 tbsp of oil into it.

5.Now add all the ingredients given under the label for seasoning.Saute them till they attain a soft texture.

6.Time to add in the sliced onion and tomatoes along with little salt.This is totally optional.If you do not want to add onion and tomato you can skip this step.Saute  them till they are well cooked .no need to brown them.

7.Pour in the spice paste along wit the kudam puli. Mix them well.Saute till the raw taste of the powders goes off.

8.Add water according to your gravy requirement and bring it to a boil.Do a taste test at this step and adjust the spices .You can add all the spice powders again if needed.Mix well.

9.Once the water starts bubbling lower the flame and add the cleaned fish pieces.Cover and cook till they are done.

10.Do a final taste test .Our curry is ready to serve..Enjoy with steamed rice..!!!

Note :  For better taste cook it the previous night itself and serve the next day again after boiling it one more time.As this will allow the flavors to blend so well that your family will like it and praise  Cooking your skill..  

     

     You are free to increase or decrease the amount of spice powders according to your family's taste preferences. If the curry became so tangy feel free to remove the  1 or 2 kudampuli pieces from the curry.

                                                                                 

Fish thali

 

FISH FRY ,RED BOILED RICE,FISH COOKED WITH SHALLOTS AND SPICY TANGY FISH CURRY (no onion and ,tomatoes were just used for garnishing)

Dum aloo

                                          Dum aloo/potato curry

dum aloo

Serves-2
Ingredients

Aloo/potato/urulakizangu/kuuk -4 medium sized
Tomato-1
Yogurt/curd- tbsp
Water- 1/2 - 1 cup

Oil-1 tbsp+1 tsp
Cumin seeds-1/2  tsp
Bay leaf-1

To make fine paste:
Onion-1
Ginger-1" piece
Garlic pods-4-5

Spice powders used:
Salt to taste
Cumin powder-1/2 tsp
Coriander powder -1 tsp
Red chilly powder- 1/2 tsp

To garnish:
Ghee-1 tbsp

Method

1.Wash and pressure cook aloo. Once the pressure goes off open the lid ,peel the skin off and cut the aloo into big chunks. Keep it aside.

2.Now let us make a fine paste of ginger+garlic+onion and keep it aside.

3.Heat 1 tbsp of oil in a kadai/pan.

4.Once it is hot add in the cumin seeds and bay leaf and saute for a second.

5.Add in the ground paste and saute till the raw smell goes off.

6.Once done add in the finely chopped tomatoes along with the spice powders and toss them well till oil separates.

7.Time to add in the aloo chunks .Toss them well.

8.Pour in the curd along with water and bring it to a boil.

9.Do a taste test and adjust the spices.Our DUM ALOO is ready to serve.Just before serving top it off with a table spoon of ghee.Enjoy with rice or rotis{INDIAN FLAT BREAD/PUFFED BREAD} of your choice.                                             

FISH FENUGREEK CURRY

                         Meen uluva curry/methi machhi -Kerala style 

RECIPE COURTESY :LEKSHMI PRAKASH
Ingredients

Fish pieces-6
Tomato-1(optional)
Onion-1(optional)

 Malabar tamarind/kudampuli-2
Oil-2tsp+2 tsp
Water- 1-2 cups

For making  the Paste
Coriander powder-5-6 tsp
Chilly powder     - 4-5 tsp
Fenugreek powder-1 tsp
Shallots-14
Water-1/4 cup

Method                                                                                                                                          

1.Wash and clean the fish pieces thoroughly in water.Keep aside.Chop the onion and tomato into thin slices and keep them ready too.

 

2.If you have fenugreek powder handy then carry on with the next step .Otherwise let us make the fenugreek powder.

3.For that take a teaspoon of fenugreek in a tadka pan and roast it well.Be careful not to burn them.

4.Once they are dark brown in color switch off the flame transfer them into a mortar and powder them finely as possible using a pestle and keep it aside.

5.Now let us make the paste by grinding all the ingredients mentioned under the label 'for making the paste' to a smooth paste.

paste is ready

6.Lets us start making the curry.Heat oil in  a kadai once it is hot add in the sliced onions and tomatoes along with salt and cook them till they are soft and lightly browned.

7.Make a well in the center, add in the remaining oil into it pour the smooth paste and saute till the raw smell goes off.

8.Add in the Malabar tamarind  & water required to full fill your gravy requirements and bring it to a boil.

9.Once it starts bubbling do a taste test and adjust the spices.Now add in the fish pieces ,cover and cook till the fish pieces are done.

10.Again for a one final time, do a taste check and switch of the flame.Enjoy with steamed rice..!!!

FISH COOKED IN BANANA LEAF,FISH CURRY,FISH FRY SERVED WITH RICE AND MANGO PICKLE

ASTRAM

               Astram - an authentic dish from Kerala
                                             

     

RECIPE COURTESY :LEKSHMI PRAKASH my dearest friend
Ingredients

Taro root/chembhu/tharo jhad/mande/-1/2 cup
Purple yam/kaachil/water yam/rasa valli kilangu-1 cup
Tamarind/emli- a gooseberry size

To make the paste
Coconut grated-1/2 cup
Cumin seeds/jeera/nala jeerakam-1 tsp
Shallots/pearl onions/kunjulli-4-7

For the seasoning/tadka/phann/thalikaan
Oil(coconut oil is recommended strongly)-2 tsp
Mustard seeds/rai/sarson/soriso/kaduku/sasam-1 tsp
Turmeric powder/haldi/manjal-1/2 tsp
Salt to taste
Chilly powder- 1/2 - 1 tsp(optional)

Method

1.Clean ,wash and pressure cook the veggies along with a gooseberry size tamarind.

Note:The vegetables should be cooked thoroughly.

2.Lets make the paste

3.For that take the coconut scrapings ,cumin seeds and shallots in a mixie jar and adding 1/4 cup water blend it to a not so smooth paste.Keep it aside.

4.Take a kadai add the cooked veggies along with the ground paste and bring it to a boil.Don't forget to add salt at this stage.

NOTE:Be careful while adding salt as we have already added tamarind.
If you are using curd/yogurt skip the tamarind and add curd at this stage & mix well.*Pour some water in the blender shake it well and add it into the curry to avoid the wastage.

5.Bring it to a boil.Do a taste test and adjust the salt.

NOTE:If the curry tends to be too thick or you need gravy, feel free to add water at this stage and bring it to a consistency to satisfy your requirement
                                                     or
In case  if the gravy is too watery add in little more amount of coconut +jeera+shallots paste into the curry .So that the gravy will become thick.

6.Switch off the flame.

Lets do the seasoning

7.Take the tadka/seasoning pan add a teaspoon of oil.

8.Once it is hot add in a teaspoon of mustard seeds when they pop up add in a handful of curry leaves.Saute for a second .

9.Pour this seasoning over the above made curry.Mix well.

10.Our curry is ready to serve .It can be relished along with steamed rice as well as with Indian flat bread or rotis /chapthy/phulka                                    

Astram served with steamed rice and beet talasini                                            

Kerala Green peas masala with coconut milk

                        Green Peas Masala - Kerala style

                 

 This recipe was shared by my friend Archana in a blog.We loved it a lot and thought of sharing the same with you all.so here goes the recipe.

Serves-2 -3
INGREDIENTS
Green peas- 1/3 cup
Potato-4 small size
Salt to taste
Turmeric powder -1/2 tsp

Oil-1 tbsp(suggest coconut oil)
Kadukku/mustard seeds- 1 tsp
Curry leaves- 1 sprig
Ginger-1 "piece
Garlic-4-5 pods
Green chilly-1 -2
Onion-2 medium size
Tomato-2 medium size

Coriander powder-2 tsp
Chicken masala-2 tsp(suggest to use kerala brands like eastern chicken masala/nirapara)

Water as needed
Thick coconut milk- 1/3 cup

Method

1.Extract coconut milk and keep aside.Chop all the veggies and keep it aside.

2.Wash and clean the peas and potato and pressure cook it adding salt and turmeric powder.Keep it aside.

3.Heat oil in a kadai. once it is hot add in the mustard seeds.Allow them to pop up.

4.Once done add in the curry leaves.Saute for a second.

5.Time to throw in the onions along with crushed ginger,garlic and green chillies. Saute till they become soft and translucent.

6.Add in the spice powders like the coriander powder and chicken masala.Mix well.

7.Once its raw smell goes off add in the cooked peas and cubed potato chunks.Mix again.

8.Finally add in the main ingredient that impart flavour to the dish ,the coconut milk.mix well.Switch off the flame just before it starts bubbling.

9.If you wish drizzle few drops of coconut oil and keep it covered till you serve it..

10.Enjoy with Appam,Idiyapaam,Kerala porotta or even with Ghee rice ..

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Garlic Curry

           Poontu kulambhu/lehsoon curry/veluthulli kuzambhu

            

     

    

Recipe courtesy :priti akky (Priti Prabhu)
Serves-2

Cuisine:Madras samayal

Ingredients

Oil-1 tbsp

Mustard seeds-1/2 tsp

Fenugreek seeds/methi seeds -1/4 tsp

Curry leaves-1 sprig

Asa foetida/ hing- ¼ tsp

Onion-2 small ones

Garlic pods-10

Tamarind-gooseberry size

Spice powders used

Red chilly powder- 2 tsp

Coriander powder-2 tsp

Salt as needed

Turmeric powder-1/2 tsp

Water as needed to extract the tamarind juice

Method

1. Peel  the garlic pods. Slice the onions.Soak the tamarind in 1 cup water and extract thick juice from it.

2. Heat oil in a kadai/pan, once It’s hot  add in the mustard seeds and allow them to pop up.

3. Once done add in the methi seeds and curry leaves.(you cannot see curry leaves  in the picture below as i was in short of it in my pantry) Saute for a minute.

4. Sprinkle hing generously.

5. Time to add in our main ingredient garlic. Saute till the raw smell goes.

added the garlic into the kadai for sauteing

 6. Add in the onion slices and saute till they become soft.

onions have become soft

7.Now switch off the stove and pour this mix into  the tamarind water.Mix well.

8.Then again add back the entire mix into the kadai.

9.Add in the spice powders. Bring this whole curry to a boil, till oil is seen floating on the top.

                                  

                             

oil can be seen floating on the top

Note:You should cook this curry till oil is visible floating on the top.

9. Do a taste test for the spice powders and salt.Our garlic kuzambhu is ready to serve.  Enjoy with steamed rice..!

Note: The curry should taste spicy as well as tangy from the taste of tamarind.So you can increase or decrease the amount of spice powders accordingly. The gravy  should be little thick in consistency for it to taste the best.Also if tamarind is not available you can use cherry tomatoes to get that sour taste,though the curry wont have that exact umami taste.But you know always something is better than nothing when we crave for some recipes.

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DRIED GREEN PEAS CURRY

                       Pattani curry /atanya umman
           

TEMPERING IS POURED INTO THE CURRY

    

 Serves- 2- 3

Ingredients

Pattani/dried green peas- 3/4 cup

Oil-1 tbsp

Onion-1/2 cup

Tomato-1/4 cup

Garlic pods-5

Green chili-1

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 - 1 tsp

Water as needed

For tempering

Oil- 1 tsp

Mustard seeds-1/2 tsp

Dry red chili-1

Curry leaf- 1 sprig (optional)

Method

1. Wash and soak the pattani overnight.

 LET TO  SOAK OVERNIGHT

2.Next day morning pressure cook them. Keep them aside.

3. Finely chop the onions, tomatoes and green chilly. Keep them aside.

4. Now heat a kadai /pan add 1 tbsp of oil, once it’s hot add in the chopped onions and sauté till they are soft.

SAUTING THE ONIONS

5.Add in the chopped chillies and garlic pods .Again sauté them for few minutes.

ADDED THE GARLIC PODS AND CHILLIES

6.Time to add the tomatoes along with salt. Cook till they are done.

ADD IN THE TOMATO PIECES

7.Once done add in the cooked pattani. Mix well.

ADDED THE COOKED PATTANI

8.. Sprinkle the spice powders according to your family's needs.mix well.

SPICE POWDERS ARE ADDED

9. Add in the needed amount o water as per the gravy requirement and bring it to boil.

10 .Check for the salt and spice powders. Switch off the flame.

11. Now let’s do the tadka or tempering.

12. For that heat oil in a tadka pan once it’s hot add in the mustard seeds and allow them to splutter.

13. Once done add in the dry red chili. Just stir in the chilies into the oil. Switch off the flame.     

DO THE TEMPERING

14.Pour the tempering into the above made curry.Mix well and again bring it to a boil and serve hot.

15.Enjoy..We enjoyed this curry along with 3 flour dosa /crepes.

PATANI CURRY SERVED WITH 3 FLOUR DOSA

Note:If making for fasting days/vrat avoid the onion and garlic .Instead add in hand full chopped cilantro or coriander leaves.

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