Ash gourd curry( Morukari)

Ingredients

ash gourd

Butter milk

turmeric

salt

water

coconut

shallots

garlic

cumin

curry leaves

green chilly

oil

mustard

fenugreek

dry chilly

Preparation

Add ash gourd pieces to a pressure cooker, add turmeric and green chilly, then pour water, cook it for 2 whistle.Grind coconut with cumin, garlic, shallots, curry leaves and water, then add curd, after blending it well pour this to curry, boil it for a minute then turn off flame. Finally season the curry with mustard, fenugreek, dry chilly and curry leaves.

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Koorkka mezhukku puratti

Ingredients

Chinese Potato /Koorka – 500 gm

Shallots – 20 + 15

Turmeric Powder – 1/2 tsp

Kashmiri Chilli Powder – 1 tbsp

Coconut Oil – 2 tsp

Mustard Seeds – 1 1/2 tsp

Curry Leaves – 5 strings

Salt – for taste

Water – as required

Preparation

Add cleaned Chinese potato to a clay pot, add salt,turmeric, curry leaves and shallots, then turn on stove, pour a little water to cook, then cook it until it become soft. Heat oil in a pan, add mustard, let it pop, then add shallots chopped and curry leaves, saute it well, next add kashmiri chilly powder, mix well, then add cooked potato, combine all well, then turn off flame.

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Cucumber, mango curry

Ingredients

cucumber-1/2

mango-1

green chilly-3

curry leaves

turmeric- 1 1/2 tsp

chilly powder-2 tsp

salt

water

coconut-1/2

garlic-3

shallots-3

cumin-1 tsp

curry leaves

dry chilly

oil

fenugreek

shallots chopped

mustard

curry leaves

Preparation

In a clay pot, add chopped mango , cucumber, chilly,shallots , masala powders, salt and water, then cook it well. Grind coconut with garlic, shallots, curry leaves, cumin and water, then add to the curry , add more water, boil it well, finally , for seasoning, heat oil in a pan, add mustard and fenugreek, let them pop, then add shallots, dry chilly and curry leaves, saute it well, then add to curry.

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Fish Kondattam

Ingredients

for marination

Fish boneless cubes – 500 g ( after cleaning )

Chilli powder – 2 teaspoons

Turmeric powder – 1/2 teaspoon

Pepper powder – 1 teaspoon

Salt to taste

Chilli flakes – 1 teaspoon

Lime juice – 1 to 2 teaspoon

Coconut oil – 1 tablespoon

Few Curry leaves

For gravy

Small onion – 20

Crushed ginger – 2 tablespoons

Crushed garlic – 2 tablespoons

Curry leaves – 1 handful

Salt to taste

Garam masala – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Chilli flakes – 1 tablespoon

Kashmiri Chilli powder – 1teaspoon

Tomato sauce – 1/4 cup

Water – 1/4 cup

Preparation

Marinate fish with the ingredients in the list and rest for 1 hr, then fry the fish. Heat oil in a pan, add dry chilly, ginger,garlic and curry leaves, then saute it well, next add shallots, saute it again, next add masala powders, after mixing it well add sauce and water, once it boil add fried fish and mix all together.

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Easy breakfast

Ingredients-2 cup

salt

oil-2 tsp

coconut-1/2 cup

rice flour-2 cup

oil for frying

Preparation

Boil water with salt and oil, then keep aside. Take rice flour in a bowl, grind coconut and add to rice flour, pour hot water little bye little, knead it well, then make soft dough, divide it into equal small balls. Take 2 plastic wrapers, put the rice ball above one wrap, cover it with another, take a steel plate, put it above it, then press it, then remove the wrappers and take poori, after all poories are prepared fry it in hot oil.

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Dry Shark Curry

Ingredients

Coconut oil

Small onion – 10

Ginger

Coriander powder – 2tsp

Red chilli powder – 1 tbsp

Turmeric powder – 1/2tsp

Tomato – 1/2

Coconut – 1/2 cup

Kudam puli-2

Water

Salt

Coconut oil

Small onion – 8

Green chilli – 4

Curry leaves

Preparation

For cleaning fish, soak it in lukewarm water, then remove peels, then cut it into medium piece. Heat oil in a pan, add shallots and ginger chopped, saute it well, then add masala powders, mix all until raw smell gone, now add tomato, combine all, now turn off flame. Once the heat gone grind the mix and make fine paste. Grind coconut and make fine paste, then add it into a pan, add tomato mix paste too, then add salt, tamarind, and cleaned fish, then boil it well. Finally season the curry with fried shallots with oil.

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Kinnathappam

Ingredients

rice flour-1 cup

coconut-1 1/2 cup

sugar-1/2 cup

cardamom-4

water-1 cup

water-2 cup+1 cup

ghee- 1 tsp

cashews

Preparation

Take a mixie jar, add rice flour, coconut, cardamom, sugar and 2 cup water, grind it well, then transfer it to a bowl through a strainer, add more water and make loose batter. Heat a pan, add ghee, after melting it well pour the mix, stir it well until it become thick, add some cashews into it, mix all well, take a plate, apply ghee, then add the mixture, tap it well, then steam it in idli steamer. Once the heat is gone transfer it to another plate and cut it.

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Koorkka mezhukku puratti

Ingredients

chinese potatoes -400g

shallots-1/2cup

curry leaves

coconut flakes -2tbsp

mustard seeds-1/2tsp

coconut oil –

Tarmeric powder-1/4tsp+1/4tsp

red chilli powder -3/4tsp

salt

fennel seeds powder -1/4tsp

water

Preparation

Cook koorkka with water, salt,curry leaves and turmeric. Heat oil in a pan, add mustard, let it pop, then add coconut pieces, roast it well, add curry leaves and shallots, saute it well, now add turmeric, kashmiri chilly, mix well, then add cooked koorkka, combine well, finally add fennel seeds powder and curry leaves, mix well, turn off flame.

Athirasam

Ingredients

raw rice- 1 1/2 cup

water

cardamom-3-4

jaggerry-250 gm

water-1/4 cup

oil for frying

ghee

Preparation

Soak rice for 2 hrs, then strain it from water and put it on a cloth. Once it become slightly dry, grind it with cardamom, then sieve the flour to a bowl, melt jaggerry and boil it until it become one string consistency, then pour the jaggerry mix to the flour, mix well, store the mix in a container after applying ghee , keep this for 2 days, then take it and divide into small portions, flatten it above a banana leaf, put holes, then fry it in hot oil.

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Cooked rice Halwa

Ingredients

cooked rice-3 cup

water-1 cup

jaggerry-3/4 cup

water-1/2 cup

ghee-2 tbsp+2tbsp

badam and dry grapes

cardamom-1 tbsp

semolina-1/2 cup

Preparation

Grind cooked rice and keep this aside. Melt jaggerry and set aside. Heat ghee in a pan, add badam and grapes, roast it well, then keep aside, add jaggerry juice and rice paste into the pan, combine both well , continue stirring, once it starts to become thick add semolina, mix it well, add 2 tbsp of ghee and cardamom powder, mix it well, continue stirring until it become thick and non sticky, add roasted nuts, mix again, then turn off flame. Transfer the mix to a container, level it tightly, rest 1 hour, then cut it into desired shape.

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Thattukada

Ash gourd curry( Morukari)

Koorkka mezhukku puratti

Cucumber, mango curry

Fish Kondattam

Easy breakfast

Dry Shark Curry

Kinnathappam

Koorkka mezhukku puratti

Athirasam

Cooked rice Halwa

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business