Cucumber curry/Vellarikai Poriyal

     I  was having cucumber lying in my fridge unused for some time.Since i use to prepare cucumber sambar  now and then wanted to try some thing new.So when i was searching for a different recipe i came across this recipe and thought of trying with no further delay.When everything was done waiting for my hubby to give his feedback and was bit scared.But his expression was and the main thing he liked was the crunchiness of the cucumber.So thought of sharing the recipe with you guys,as we normally prepare only salad with this.But this is totally new.

Ingredients :

Cucumber	1 no(chopped)
Onion	1 no
Tomato	1 big sized
Ginger garlic paste	1/2 tsp
Dhania powder	3/4th tsp
Red chillie powder	1/2 tsp
Cumin powder	1/2 tsp
Salt	to taste

Seasoning :

Mustard seeds	1/2 tsp
Curry leaves	a wig
Oil	1 tbsp

Method :

1. In a wok do the seasoning and add the onion and fry till transparent.

2 Then add the tomato and cook till it turns mushy.

3. Now add all the dry powders and saute till the oil oozes out.

4. Now add the chopped cucumber and fry until the cucumber is half tender and mixes well with the gravy .

5.Serve with hot rice,dolloped with ghee.

Notes :

1. If interested can cook till the cucumber becomes too soft,but we liked half crunchy.
2. Can adjust the tangy and spice taste.
3. Can even paste the onion and tomato and make as a gravy.

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.

Kathirikai Kari/Brinjal Fry

                 This is a very easy and simplest curry and can be done in no time and also tastes yummy.

Ingredients :

Brinjal	3 small sized
Onion	1 medium sized
Tamrind pulp	1 1/2 tbsp
Jaggery	1 1/2 tsp
Turmeric powder	1/4 tsp
Sambar powder	1 tsp
Salt	req

Seasoning :

Mustard seeds	1/4 tsp
Hing	Req
Curry leaves	1 fig

Method :


1.Cut the brinjal into medium sizes and onion to cubes.In a wok take water and add the turmeric powder,salt,jaggery.Once the starts boiling add the brinjal and cook till tender.

2.Once the brinjal becomes tender drain the water in the strainer.

3.In a wok pour oil and season with the seasoning items and fry the onion till it becomes transculent.

4.Then add the boiled brinjal and sambar powder.If required can add salt.Can have as a side dish for sambar rice or curd rice.

Notes :


1.While cooking just check whether the brinjal is not bitter.Coz twice i faced that problem.

2.If required can add chillie powder while frying.