How to make Ulli Theeyal ( shallots in creamy coconut gravy)

  

How to make Ulli Theeyal ( shallots in creamy coconut gravy)

Ingredients  

Shallots – 200grams 

Curry Leaves – 4 sprigs 

Grated Coconut – 200grams 

Water – 400ml 

Tamarind Paste – 50grams 

Mustard seeds – 1/2 teaspoon 

Asafoetida – 1 Pinch 

Dried Red Chillies – 6 

Coriander Powder – 1tbsp 

Cumin seeds – 1/4 tsp 

Turmeric powder – 1/4 tsp 

Oil – 3tbsp 

Salt to taste

How to make Ulli Theeyal ( shallots in creamy coconut gravy)

Peel and cut the shallots into 2 halves ,Soak tamarind in hot water for 10mins,Heat 1tbsp Oil, reduce flame and sauté the grated Coconut and dried red Chillies till golden brown and you get the fine aroma of Coconut .Add Coriander powder, Cumin seeds and sauté for another 2 mins. Add 100ml 

water, to prevent it from burning. Remove from flame, allow to cool and grind 

to a smooth paste .In another pan heat the remaining Oil, add Mustard seeds allow to pop. Add  

Curry leaves .Add the Shallots sauté for 10 mins till lightly golden brown..Now add Water and the remaining ingredients, bring to boil. Reduce flame and simmer for another 15 mins. 

How to make puliinji (Sweet and Sour Ginger Chutney)

How to make puliinji (Sweet and Sour Ginger Chutney)

Ingredients  

Ginger - 250 grams

Dried Red Chillies - 2

Red chilly powder - 1 tbsp

Tamarind paste – 50 grams

Jaggery syrup – 50 ml

Coriander leaves - 1 sprig

Mustard seeds - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

How to make puliinji (Sweet and Sour Ginger Chutney)

Peel and chop ginger very finely  Soak tamarind in 50 ml of hot water for 20 min,Break Dried Red Chillies into small pieces .Heat oil in a pan and add the chopped ginger pieces saute till golden brown Add the red chilly powder and stir well. Allow to cool,Grind the ginger to a thick paste without water Heat tamarind paste along with jaggery syrup on low flame and bring to boil, Add the ginger paste and keep stirring until the mixture boils to a thick paste.To hot oil in a pan add mustard seeds allow to pop. Add broken dried red chillies and curry leaves. Add to the thickened paste 

How to make Injithair ( with GINGER & YOGURT )

How to make Injithair ( with GINGER & YOGURT )

Ingredients  

 Ginger - 100 grams
 Yogurt – 150 ml
 Salt to taste

How to make Injithair ( with GINGER & YOGURT )

 Peel and shred the Ginger
Mix all the ingredients and stir well

How to make Kootu curry

How to make Kootu curry

 

Ingredients  

Kadala - 50 gms
Raw banana
White pumpkin
beans, - 3 cups
Yellow pumpkin
snake gourd  
Red chillies - 6
Coriander  powder - 2 tsp
Urad dal (black gram) - 2 tsp
Chana dal - 2 tsp
Turmeric powder - 1 tsp
Til - 3 tsp
Raw rice - 1 tsp
Grated coconut - 6 tbsp
Jaggery - 1 piece (lemon-sized)
Oil - 3 tbsp
Tamarind - the size of a gooseberry
Mustard - ½ tsp
Curry leaves, salt, - as required
Asafoetida

How to make Kootu curry

Fry coriander, urad dal, turmeric, asafoetida, chana dal, rice, coconut, red
chilies in a little oil. Clean til and fry it. Grind all these into a rough paste. Cut
vegetables into small pieces and mix with jaggery and salt. Cook with
required amount of water. Boil the Bengal gram. Now mix the vegetables and
cooked dal and place it over the fire. Add the ground rough paste allow it to
boil. Season with mustard and curry leaves.

How to make Avial

How to make Avial

Ingredients 

Cucumber diced into pieces 2cups
Snake gourd - 1 cup diced
White brinjal - 3 nos
Carrot - 1 Yam - 1 cup diced
Drum stick - 2 nos cut to 2 inch pieces
Raw banana - 1 no
String bean(valli payar) - 1/2 cup
Raw mango - 1/2 cup
Coconut - 1/2
Cumin seeds - 1 tsp
Small onions - 10
Green chillies - 4
Turmeric  - 1 tsp
Chilli powder - 2 tsp
Salt - to taste
Curry leaves - 2 sprigs
Coconut oil - 3 tbsp

How to make Avial

Dice the vegetables into  long pieces with medium thickness. Keep the
diced yam in a vessel of water seperately from the other vegetables. Take a
heavy bottom vessel and put the yam and half cup water and cook covered
till half done. Then add all the other vegetables except the mango. Put the
turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There
is no need to add water as the water will come out of cucumber. When half
done put half of the thinly sliced mango pieces and cook covered. Grind the
cumin seeds, small onions, green chillies, raw mango and coconut with a
little turmeric to a coarse paste. Add no water. When the vegetables are
cooked, mix with a spoon and check for water. If there is excess of water
cook uncovered on high flame till the mix comes to a custard consistency.
Lower the flame and add the ground paste and mix well. Let it cook for 2
minutes. Now add the curry leaves and the coconut oil and mix well. Switch
off flame and keep covered on the hot stove. The curry has to sit for at least
half an hour before serving.