Pineapple Sweet Curry

Mouth watering vendakka thoran.

Ingredients :-

• Lady’s finger   200 gm
• Mustard seed  ½ teaspoon
• Shallot   1 cup
• Green chilly   5
• Coconut oil   2 tablespoon
• Grated coconut  ½ cup
• Curry leaves  1 stem
• Salt     As required

Preparation Method :

1. Cut lady’s finger in small round pieces.
2. To this add chopped shallots and chopped green chilly, grated coconut, salt and mix well.
3. In a pan, heat oil and splutter mustard seed. 
4. Add the mixed ingredients and sauté. 
5. Close the pan and cook on a low flame 

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Veg-mezhukkuparatti	Mango-kichadi	Cauliflower-  curry	Urulakkizhangu-ulli-theeyal-potato	Semiya-vermicelliuppuma	ulli-theeyal

Veg mezhukkuparatti

A colourful condiment for luncheon.

Ingredients :-

• Lady's finger - 1/2 kg
• potato - 3
• carrot - 3
• mustard seeds - 1 tsp
• dry red chillies - 2
• curry leaves - 1 sprig
• green chillies (torn in half)- 4
• asafoetida -  1 tsp
• oil to taste
• salt to taste

Preparation Method :

1. Cut lady's finger, potato and carrot in strips.
2. Add oil to the pan and heat it. Once heated, add the mustard seeds.
3. When it splutters add the dry red chillies and curry leaves. Add green chillies, asafoetida and salt.
4. Now add the cut vegetables to it and mix it well.
5. Cover with a lit and set it at the lowest flame. Leave it for around 25 minutes.
6. Once the vegetables get cooked, serve them.

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Mango-kichadi	Cauliflower-  curry	Urulakkizhangu-ulli-theeyal-potato	Semiya-vermicelliuppuma	ulli-theeyal	Coconut-white-chutney

Mango Kichadi

Simple and Delicious Mango Kichadi for Onam celebrations.

Ingredients :-

• Raw mango   1
• Curd   ½ cup
• Grated coconut   ½ cup
• Cumin powder  ¼ teaspoon
• Green chilly   4
• Coconut oil   1 tablespoon
• Mustard seed  ½ teaspoon
• Dry red chilly  2
• Salt     As required
• Fenugreek powder  ¼ teaspoon

Preparation Method :

1. Cut mango to small pieces. 
2. Cook mango in water with salt as required. 
3. Grind Ingredients 3 to fine paste. 
4. Add this to cooked mango. 
5. When it starts boiling, add curd and stir well.
6. Splutter mustard seeds in coconut oil, add dry red chilly, curry leaves and fenugreek powder. 
7. Pour it over the mango kichadi.

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Cauliflower-  curry	Urulakkizhangu-ulli-theeyal-potato	Semiya-vermicelliuppuma	ulli-theeyal	Coconut-white-chutney	Moru-kachiyathu

Cauliflower Curry

A little spicy delicious dish.

Ingredients :-

• Cauliflower 1
• Tomatoes 3
• Chopped Onions 1
• Cumin seeds
• Salt & Chilli powder
• Oil 2tsp
• Coriander

Preparation Method :

1. Heat the oil in the pan and put tomatoes, cauliflower and chopped onions in the oil.
2. place the lid on the pan, till cauliflower is cooked.
3. Then add salt and chilli powder.
4. Garnish with coriander.

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Urulakkizhangu-ulli-theeyal-potato	Semiya-vermicelliuppuma	ulli-theeyal	Coconut-white-chutney	Moru-kachiyathu	Pavakka-no-fuss-curry

Urulakkizhangu Ulli Theeyal (Potato Small Onion Theeyal)

An Yummy dish.

Ingredients :-

• Potato - 2 Nos (Medium size)
• Small onions - 100 gram 
• Grated Coconut  -  2-1/2 cup
• Coriander powder - 3 tsp
• Green Chillies cut into round - 2nos
• Tamarind - 
• Curry leaves - 2 sprigs
• Oil - 2tsp
• Salt - To taste
• Chilli powder - 1 tsp
• Mustard seeds - 1 tsp
• Red Chilli  - 2 nos

Preparation Method :

1. Slice the potatoes in to 1/2 length size.
2. Clean the small onions and cut it into lengthy pieces.
3. Fry the grated coconut, coriander powder and chilli powder without using oil.
4. Saute it well till the mixture gets coffee brown colour.
5. Finely grind the mixture without using water and set aside.
6. Put potatoes and small onions in a vessel and allow it to get half boiled.
7. Then add the finely ground coconut mixture and keep it in medium flame for 6-7 minutes and set aside.
8. Add tamarind pulp and salt and keep stirring.
9. Take a pan and season with mustard seeds, red and green chilies and curry leaves.
10. Pour  it in on top of  the prepared Theeyal.

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Semiya (Vermicelli)Uppuma

tasty & easy to cook, adults and kids love this!

Ingredients :-

• Vermicelli(Semiya) - 2 cups (broken into small pieces)
• Ghee or butter - 5 tbsp
• Onion(medium) - 1 no

• Green chillies - 2 nos
• Ginger - 1/2" piece
• Sugar - 2 tbsp
• Red chillies(Kollamulaku) - 2 nos
• Mustard seeds - 1 tsp
• Curry leaves - A few
• Salt - As reqd
• Water - 2 cups
• Grated coconut - 1/2 cup

Preparation Method :

1. Chop onion, ginger and green chillies into small pieces.
2. Fry vermicelli in 2 tbsp of butter/ghee.
3. Remove it from pan and keep it aside.
4. Heat 3 tbsp ghee or butter in the same pan.
5. Add mustard seeds and when they crackle, add chopped onions, green chillies, dry red chillies, ginger and curry leaves.
6. Fry, till the onions turn brown.
7. Add water along with sugar and salt.
8. Allow it to boil.
9. When it starts to boil, add fried vermicelli, stirring continuously.
10. Cover the pan with a lid and cook on a low flame, till vermicelli is soft and almost all water has dried up.
11. Add coconut and stir for 2 mins. Serve hot alone or with ripe banana.

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ulli-theeyal	Coconut-white-chutney	Moru-kachiyathu	Pavakka-no-fuss-curry	Pavakka-bitter-gourd-mezhukkupuratty	Stir-fried-drumstick-leaves-murungai

Ulli Theeyal

A little spicy delicious veggie dish.

Ingredients :-

• Small onions (shallots) 100 g
• Coconut (grated) 100 g

• Coconut oil 50 ml
• Fenugreek seeds 5 g
• Mustard seeds 5 g
• Curry leaves few sprigs
• Red chilli (whole) 5 g
• Tamarind 10 g
• Jagery 5 g
• Salt to taste
• Aniseeds  5 g
• Pepper corn (whole) 10 g
• Coriander seeds 10 g
• Garlic flakes 3 
• Cumin seeds 5 g

Preparation Method :

1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic.
2. Sauté the peeled sliced shallots in coconut oil till it becomes brown. 
3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes.
4. Add the curry paste to the mixture and cook for further 4 minutes.
5. Check for seasoning. 
6. Garnish with curry leaves and serve piping hot.

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Coconut White Chutney

Yummy Thenga Vella Chammathi. Serve this chutney with dosas.

Ingredients :-

• 2 coconuts, grated
• 1/2 bunch coriander leaves
• 8 green chillies
• Ginger
• Salt to taste

Preparation Method :

1. Grind all the ingredients to a smooth paste, adding a little water as required. 
2. Then boil the vessel.
3. Add some oil.
4. Put some mustard to fry.
5. Then add the the grinded  things to that.
6. Serve this chutney with dosas.

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