Categories
Home Cooking Indian cuisine Meals South Indian Food Vegetarian

Yam dry

Ingredients:

  • yam (boiled and cut into pieces)
  • oil (3 tbsp)
  • mustard seeds (1/2 tbsp)
  • turmeric powder (1/2 tbsp)
  • asafetida powder (1/2 tbsp)
  • corn flour or gram flour (1/2 tbsp)
  • salt to taste.
  • curry leaves
  • red chilly powder (1 tbsp)

Method

  1. Head oil, add mustard seeds, turmeric powder, asafetida powder, curry leaves.
  2. Add boiled yam, cut into pieces and saute.
  3. Add required salt, red chilly powder and saute.
  4. Add corn flour or gram flour and mix well.

Yam dry is ready to be served with chapaties or steamed rice.

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Categories
Home Cooking Indian cuisine Meals South Indian Food Vegetarian

Beetroot poriyal

Ingredients:

  • coconut (grated 1/2 cup)
  • coriander seeds (powdered 1 tbsp)
  • beetroot (boiled and chopped)
  • oil (3 tbsp)
  • mustard seeds (1/2 tbsp)
  • turmeric powder (1/2 tbsp)
  • Asafetida powder(1/2 tbsp)
  • salt to taste
  • coriander leaves

Method:

  1. Make a mixture of grated coconut and coriander seeds powder.
  2. Heat oil in a pan, add mustard seeds, turmeric powder, asafetida powder,  mixture of grated coconut and coriander seeds and saute.
  3. Add boiled and chopped beetroot to it and mix well. Add coriander seeds and heat it in a low flame for 3 to 5 min.
  4. Beetroot poriyal is ready to be served with flat Indian bread(roti, chapati) or steamed rice.

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Categories
Dal recipe Home Cooking Indian cuisine Meals South Indian Food Vegetarian

Vendai kolambu (brinjal drumstick curry)

Ingredients:

  • drumstick (2 pieces)
  • brinjal(cut in large pieces)
  • oil (4 tbsp)
  • mustard seeds (1 tbsp)
  • methi seeds (1/2 tbsp)
  • turmeric powder (1/2 tbsp)
  • dried red chilly (1)
  • tamrind (small lemon size)
  • salt ( as per taste)
  • asafetida powder (1/2 tbsp)
  • curry leaves
  • sambar masala (2 tbsp)
  • jagarry (1 inch)
  • coriander leaves
  • tur dal (2 tbsp, boiled)
Method:
  1. Heat oil in a pan, add mustard seeds, methi seeds, dried red chilly, turmeric powder.
  2. Add drumstick pieces, water and cook it for some time.
  3. Add brinjal once the drumstick cooks.
  4. Add water and boil the vegetables.
  5. Add tamarind water, required salt, asafetida powder, curry leaves, sambar masala, jagarry.
  6. Mix it well by adding some more water.
  7. Add coriander leaves, boiled and mashed tur dal.

Vendai kolambu (brinjal drumstick curry) is ready to be served with steamed rice.

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Categories
Home Cooking Indian cuisine Meals Soup South Indian Food Vegetarian

Lemon Rasam

Ingredients:

  • Lemon
  • Green Chilly
  • Ginger
  • Tomatoes
  • Tur Dal
  • Curry leaves
  • Coriander Leaves
  • Turmeric powder
  • Asafetida powder
  • Pepper powder
  • Jeera powder / Cumin Seed powder

Method:

  1. Cut green chilly, ground ginger, chop tomatoes in a cooking bowl. Add turmeric powder and water and keep it for boil.
  2. Boil Tur Dal, make it a paste and blend it with water.
  3. When the tomatoes are cooked, add the Tur dal water to it.
  4. Add Asafetida powder, pepper powder, jeera powder / cumin seed powder and mix well.
  5. Switch of the flame, add coriander leaves and curry leaves to the rasam. Let the rasam cool for sometime.
  6. Squeze lemon to it.

Lemon rasam is ready to be served with steam rice.

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Categories
Curry Home Cooking Meals South Indian Food Vegetarian

Pumpkin Kolambu (Gravy)

 

Hello and welcome to the food lovers world. This site is all about Indian food cooked at home that has a traditional touch that has been passed on from generations and rich in nutrition.
I went to South India to capture these rare recipes that is getting extinct because of modern technologies.
Mrs. Nagaraj is a homemaker who belongs to Bhraman family in Tamil Nadu. Her mother (now 82 years old) has taught Mrs. Nagaraj how to cook Traditional South Indian Recipe in the simplest form retaining its nutritive value. Below is the video that I have taken of her while she was cooking lunch for her family. Learn and enjoy!

Ingredients:

  • pumpkin
  • oil
  • mustard seeds
  • green methi seeds
  • turmeric powder
  • asafetida powder
  • red chilly
  • curry leaves
  • green chilly
  • tamarind.
  • salt to taste.
  • coriander leaves.
  • rice flour.

Method:

  1. Heat oil in a pan, add mustard seeds, green methi seeds, turmeric powder, asafetida powder, red chilly, curry leaves and green chilly.
  2. Add water and close the lid to cook.
  3. When the pumpkin is half cooked add tamarind water, coriander leaves and salt.
  4. Take 2 tbsp rice flour, mix it in water and add to the gravy. Boil it for 5 min.

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Categories
Home Cooking Indian cuisine South Indian Food Vegetarian

Ponankanni Keer (Ponankanni leaf gravy)

Ingredients:

  • Ponankanni leaves (1 bowl)
  • Moong dal (Green gram) (1 cup)
  • Onion (1)
  • Oil
  • Red chilies (3 pieces)
  • Mustard seeds (1 tbsp)
  • Urad dal (1tbsp)
  • Turmeric powder (1 tbsp)
  • Asafetida powder (1/2 tbsp)

Method:

  1. Wash and cut the leaves into half.
  2. Soak Moong dal/Green gram for 1/2 hour and keep it aside.
  3. Chop onion, add salt and keep it in microwave for 3 min. (If you do not want to microwave, fry the onion in oil and keep it aside.)
  4. Heat oil in a heavy bottom pan, add mustard seeds, urad dal, red chilies and fry till the urad dal turns golden brown. Keep the seasoning aside.
  5. In a heavy bottom pan, add water (2 cups), turmeric powder, Asafetida powder, ponankanni leaves, necessary salt, mix well and close it with lid for 5-7 min.
  6. Add moong dal/ green gram, water (1/2 cup) into it and cook for 2 min.
  7. Add onion, seasoning and sauté it.
  8. Ponnankanni keer is ready to serve with steamed rice or indian breads (Roti, nan, chapati, etc.)

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Categories
Home Cooking Indian cuisine Meals South Indian Food Vegetarian

Cauliflower poriyal (Dry)

Ingredients:

  • Cauliflower
  • Oil
  • Curry leaves
  • Mustard seeds
  • Coriander leaves
  • Urad dal
  • Turmeric powder
  • Asafetida powder
  • Green Chilly
  • Onion

Method:

  1. Cut cauliflower and soak it in hot water for 10 min. Drain the water and keep it aside.
  2. In a bottom pan, heat oil, add mustard seeds, urad dal, turmeric powder, asafetida powder, chopped onion, cut green chilly and curry leaves.
  3. Add cauliflower, water (1 cup) and sauté. Close it with a lid for 7-10 min.
  4. Add water (1/2 cup) and necessary salt and saute and cook for 2 min.
  5. Garnish with coriander leaves.

Serve with Indian breads (Roti, chapati, nan, etc.) or steamed rice.

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