Vendakai Kuzhambu/Ladiesfinger Gravy

          Last weekend was breaking my head regarding what to prepare for the lunch.That time only my friend Gayathri told me about this recipe and since i had the ladies finger in my pantry i immediately made it and  turned really well.My hubby loved it a lot and told me at least 20 times from afternoon to evening that it was really tasty.So thank you Gayathri for sharing this recipe with me.Since it was really tasty was planning to share the recipe with you guys.

Ingredients :

Ladies finger	15 nos(app)
Onion	1 small sized
Tamarind pulp	1 tbsp
Red chillie powder	1/2tsp+1/8tsp
Dhania powder	1/2 tsp
Turmeric powder	1/8 tsp
Salt	Req
Oil	Req(i used 1 1/2 tbsp)

To Grind :

Shallots	10-12 nos
Tomato	1 medium sized
Chopped coconut	2 tbsp

Method :

1.   In a wok add little oil(i used 1/2 tbsp) and saute shallots for few min's.Then add the chopped tomato and fry till the tomato turns mushy.

2.   Now finally add the chopped coconut and saute for few min's.Now put off the fire and set aside to bring it to the room temperature,then grind in the blender.

3.   Now again in the same wok pour oil and add the chopped onions and fry till the onions becomes transparent.

4.   Then comes the ladies finger.Add the chopped ladies finger to your desired shape, to the onion in the wok and then fry till the ladies finger is nicely coated with the oil.

5.   Once the ladies finger is well coated in oil add the tamarind pulp and boil for few sec's.

6.    Its time to add all the dry powders and mix once.

7.   Now add the ground masala and fry for 2-3 mins.

8.   Add required water and salt.Allow the ladies finger to get cooked.

9.    Once the ladies finger is cooked and the water content in the gravy has reduced in quantity put off the fire and the gravy is ready to serve.

I served it with potato chips.

Notes :


1.   Adjust the tamarind paste according to the tangy taste of tomato.

2.   If required can add more red chillies powder for the gravy to become too spicy.

   

Karuvepillai Sadam/Curry leaves Rice

                  This one is a healthy one pot meal which can be made in a jiffy and is perfect rice to make the kids eat the curry leaves.Why kids alone even we also many of us use to throw away curry leaves which is in the dish.But in this rice we wont be able to do that as we use to grind the curry leaves and won't be able to find it.Also if we look at the rice no one will believe that its curry leaves rice.This one i did in the morning for my hubby's lunch box.So some how i manged to take step wise pics but the final picture was not able to take properly as my hubby was in a hurry for the office.So after packing in the lunch box i just clicked one final pic.
      Ooooohhhhh no just now i felt a mild tremor while uploading this recipe.Furniture's started shaking.But the tremor was not severe in Bangalore.

Ingredients :

Cooked rice	1 cup
Shallots	15 nos
Tomato	2 nos
Garlic	7 pods(optional)
Salt	Req

To Grind :

Curry leaves	1/4 cup(tightly packed)
Garlic	4 pods
Red chillies	8-10 nos
Tamarind	Small Lemon sized
Grated Coconut	2 1/2 tbsp

Seasoning :

Oil	Req
Cinnamon	1 inch piece
Cardamom	2-3 nos
Cloves	1-2 nos
Cashew	5 nos

Method :


1.    Grind all the ingredients given under the grinding column to a paste.

2.    Cook the rice and keep separately.Now in a wok do the seasoning and add the onions and fry till tender.

3.   Now add the chopped tomato and fry for few min's.

4.   Then add the ground paste to the tomato.

5.   After adding the ground paste fry till the raw smell leaves and becomes as a thick paste.

6.    Once the paste consistency came switch off the flame and add the cooked rice and mix well.

7.    Now serve with any kind of raita.

Notes :

1.    We felt only very mild taste of curry leaves.If want to fell the taste nicely add more curry leaves accordingly.

2.    If the tomato is too sour can reduce the tamarind.

3.    Can even have with rotis/dosa.

Pattani Pirrattal/Peas Masala Fry

                   This is a yummy chettinad  recipe from Revathy Shanmugam.When i first saw this in a cookery show  i was really interested in trying it out.When i tried and tasted it was yumm and both of us liked it a lot.So thought of sharing the recipe with you guys.

Ingredients :

Pachai Pattani	1 cup
Onion	1 cup
Tomato(finely chopped)	2 nos
Curry leaves	Few
Coriander leaves	Few(finely chopped)
Salt	Required
Oil	2 1/2 tbsp
Cinnamon	1 inch piece
Cloves	3 nos

To Grind :

Grated Coconut	1 1/2 tbsp
Ginger	Little
Garlic	2-3 pods
Red chillie powder	1-1 1/4 tsp
Coriander powder	3/4 tsp
Fennel seeds	1/2 tsp
Turmeric powder	1/8 tsp

Method :

1.   Grind all the ingredients given under the grinding column to a fine paste.

2.   In a wok pour oil and add the cinnamon and cloves,once they splutter add the curry leaves,onion and salt required for onion.Fry till onion becomes translucent.

3.    Now add the tomato's and fry for few seconds.

4.    After tomato is sauted for few second's add the fresh peas and allow it to cook for few min's.

5.    Now its time add the ground masala.So add the masala and salt required for the tomato and the masala mixture.        

6.    Now saute the masala nicely till the raw smell goes and the entire water content is  absorbed and the entire masala content become's like a ball without sticking to the wok.

7.   Finally add the chopped coriander leaves and saute for few second's and put off the fire.

8.    Now the peas masala fry is ready to serve.

9.    Can serve as a side dish for dosa,roti,poori.Can mix with sevvai.I mixed with rice accompanied with onion raita.

Notes :


1.   While grinding the items given in to grind column add very very little water. In case if we add more water it will take long time for the water to be absorbed while sauteing.

2.    Can give variations by adding paneer,mushroom,baby corn or veggies like carrot,beans,potato,drumstick etc.

3.    Using fresh peas is preferred as the normal peas won't be that much tasty.

4.   Incase of mixing with the rice before we switch off the fire,have to add cooked rice to the masala and mix it well.Put off the fire,close the rice and set aside for 5mins.Then only the rice will be able to absorb the masala.