I love this combination with paruppu satham..Vow!!! My mouth waters just thinking about it.. ..Thanks to my mom who taught me this recipe...
Ingredients:
- Lady's Finger-15 (approximately)
- Large Onion-2
- Tomato-2 small size or 1 large size
- Sambar powder(See previous posts)-1 1/2 teaspoon
- Cumin seeds-1 teaspoon
- Garlic-2(optional)
- Grated coconut- 2 tablespoon
- Tamarind-size of a small lemon
- Salt
- Oil- 1 tablespoon
- For seasoning : Mustard, Cumin seeds, Urad dal, Curry leaves
Method:
- Cut the lady's finger into big pieces of 1 1/2 cm length approximately.
- Soak the tamarind in warm water and take juice out of it.
- Grind one onion, garlic(optional), grated coconut, and cumin seeds into a paste.
- Heat oil in pan and add the seasoning items one by one.
- When it starts to splutter and the urad dal turns golden brown add the cut pieces of onion and then the tomatoes.
- Add little salt and fry it till the tomatoes are cooked.
- Now add the cut lady's fingers and fry it for few minutes.
- Add the sambar powder and little amount of water and allow it to cook under closed lid.
- When the lady's finger is half cooked add the paste and cook it again in closed lid.
- Do not add much water as we add in normal kuzhambu or sambar.
- Just add enough water to cook the vegetables.
- Finally when the raw smell goes out and the lady's fingers are cooked well, add the tamarind juice and enough salt.
- Allow it boil for 2 minutes or until the thick gravy consistency is attained.
- Garnish with coriander leaves before serving.
- Suits well with all kind of rices , but a best combination with paruppu satham :-)
This is one of the most lovely combination with chappathi or poori.
Ingredients:
- Vegetables-2 cups
- (carrot, beans, green peas, cauliflower, potato,beetroot,..)
- Tomato - 1 (bigger size)
- Onion - 1
- Garlic-5
- Ginger- 1(make ginger garlic paste)
- cinnamon- a small piece
- cloves-2
- Poppy seeds(kasa kasa)-1 teaspoon
- Fennel(Sombu)-1 teaspoon
- Cumin seeds(jeeragam)-1 teaspoon
- Turmeric powder-1/4 teaspoon
- Chilli powder-1 teaspoon
- Coriander powder- 1/2 to 3/4 teaspoon
- Grated coconut-2 tablespoon
- Cashew-2 or 3
- Oil-3 tablespoon
- Salt
- Lemon juice for flavour(optional)
- Coriander leaves for garnishing
Method:
- Heat little oil in pan and fry the cinnamon,cloves, fennel,cumin seeds, poppy seeds.
- When it starts to splutter, add the ginger garlic paste,onion and the tomatoes.
- Finally after switching off the flame, add the grated coconut and fry it in that heat.
- Allow it to cool and grind it into a paste along with cashew, turmeric powder, chilli powder, and coriander powder.
- Cook the vegetables seperately in salted water.
- Do not use too much of water.
- Heat oil in pan and add the paste when it is hot enough.
- Fry it in medium flame till the oil comes out.
- Add the cooked vegetables along with the cooked water and required amount of salt.
- Just allow it cook for another 3 minutes or till the required consistency is attained.
- Finally after removing from the flame add three or four drops of lemon juice and garnish it with coriander leaves.
- A perfect combination with chappathi and poori.
Tip:
- The vegetables can also be added without cooking it seperately.
- After add the raw cut vegetables to the gravy, add enough water and allow it to cook in pressure cooker.
- Leave two whistles to call and remove it from flame.
- Garnish it with coriander leaves.
Ingredients:
- Cauliflower(cut pieces)-2 cups
- Large Onion-1
- Tomato-2(Boiled and smashed)
- (or tomato puree-1 tablespoon)
- Garlic-4,5
- Ginger-1 inch
- Fennel(Sombu)-1 teaspoon
- Turmeric Powder-1/4 teaspoon
- Chilli Powder-1/2 teaspoon
- Coriander Powder-1/2 teaspoon
- Cloves-2
- Cinnamon-small piece
- Oil-2 tablespoon
- Salt
- Coriander leaves for garnishing
Method:
- Make ginger garlic as fine paste.
- Heat little oil in pan and add the cloves, cinnamon, fennel.
- When it is fried, add ginger garlic paste.
- Add the cut onions and fry till it becomes transparent.
- Allow it to cool to room temperature and grind it into fine paste.
- Heat oil in pan and add the paste and the tomato puree
- We can also add the tomato paste prepared by smashing the boiled tomato after peeling the skin.
- Add the turmeric powder, chilli powder and coriander powder to the paste.
- Cook it till oil comes in the sides.
- Now add the cauliflower pieces and little water with required amount of salt.
- Remove it from the flame when the cauliflower is cooked well.
- Garnish with coriander leaves.
- Served with hot chappathis, puris or any kind of variety rices.
