Okra Tamarind Curry - Vendaikkai Puzhi kolambu

Ingredients:

Okra - 5-8
Onion - 1 medium size
grated coconut - 1/2 cup
tomato - 2
cilantro - chopped 1/2 cup
Tamarind extract - 1 cup
Sambar powder - 1 tbs
turmeric powder - 1 tsp
Mustard seeds & Curry leaves for seasoning
Oil
Salt

Method:

1) Saute half portion of finely chopped onion till it becomes golden brown.Add grated coconut in the end and turn off the heat.

2) Grind the above items with tomato and cilantro leaves.

3) In a pan add 2 tbs of oil splutter mustard seeds and add curry leaves.Saute the remaining onion,slit green chilies and cut okra.

4) Once okra is well fried add the tamarind extract and boil for 1-2 minutes.

5) Next add some salt , tumeric powder and sambar powder. Cook for few minutes.

6) Finally add the ground paste and cook until it becomes thick.

Puzhikolambu is ready to be served with rice & vadagam.

Kollu Chutney (Horse gram chutney)

Horse gram, rarely known legume is rich in iron and also a good source of protein.It is commonly used in Kongu Nadu cuisine. Horse gram is known to generate too much heat in body, so care should be taken while consuming during summer and during pregnancy.

This recipe was taught to me by my mother-in-law and this dish goes well with dosa and idli.




Ingredients:

Horse gram (Kollu paruppu) - 1/2 cup
Onion - 1 medium size
Cumin seeds (Jeera) - 1 tsp
Coriander seeds - 1 tsp
red chilies - 3
tamarind raw - nutmeg size ball
Oil
Salt
Sugar

Method:

1) Fry horse gram till it turns brown in 1 spoon oil and keep it aside. You can find nice aroma by now.

2) Saute finely chopped onion till it becomes translucent. Turn off the heat and add cumin seeds, coriander seeds, red chilies and tamarind. Saute these items using pan's heat.

3) Cool all the above ingredients and grind with salt and a pinch of sugar. Add little water if necessary.

Kollu chutney is ready to be served with idli and dosa.

Mixed Vegetable Kurma

Ingredients:

Mixed vegetables (Carrots,Beans, Green peas - preferred)
Onion - 1 medium size
Ginger - 1 inch
Garlic - 3 cloves
Cinnamon - 2 sticks
Cloves - 2
Cardamom - 1
Poppy seeds - 1/2 tbs (Optional)
Coconut grated - 1/2 cup
Coriander powder - 2 tbs
Chilli powder - 1 tbs
Oil
Salt
Curry leaves (Optional)


Method:

1) Grind grated coconut, one cinnamon stick, poppy seeds, ginger and garlic into fine paste.
2) Heat oil in a pan and saute cloves, cinnamon and cardamom.
3) Next saute finely chopped onion and curry leaves till onion gets translucent.

4) Add chopped vegetables , salt and ground paste. Saute for few minutes.

5) Next add coriander powder and chili powder, again saute for few minutes.
6) Add one cup of water and pressure cook till the first whistle.
7) Garnish with coriander leaves.

This dish goes well with chapati, pulav and paratha.