DRY CURRIES-PORIYAL

1. CARROT, BEANS AND PEAS PORIYAL

Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup

Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.

Add onion and sauté for 2 mts.
Add vegetables,turmeric powder, sambar powder and salt.
Mix once.
Add little water.
Cook it.
Let the water goes off.

Finally add coconut and mix well.


2.CARROT, BEANS AND PEAS PORIYAL – OTHER TYPE

Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup

Method
Cook the vegetables,turmeric powder, sambar powder and salt.
Leave till water dries off.

Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add vegetables and mix well.
Let it dry.
Finally add coconut and mix well.


THE ABOVE TWO RECEIPES WILL BE SUITABLE FOR ALL VEGETABLES.

1. cabbage(option to add sambar powder)
2. carrot and beans
3. carrot, beans,peas and potato(even add cauliflower, double beans, beet root)
4. beet root(don’t add sambar powder)
5. snake gourd
6. bottle gourd
7. brinjal
8. brinjal and potato
9. cluster beans
10. lub lub
11. ridge guord
12. chow chow
13. yam
14. red pumpkin

15. plaintain stem(tips:chop and put in water with butter milk. remove the extras using a stick , wash and use)- (don’t add sambar powder)

16. plaintain floret-flower(remove the tiny stem in flower,put in butter milk+water for some times,wash with other water,chop and proceed)


17. grated carrot or beetroot(use only g.chilly for spice,don’t add sambar powder)




3. VEG CHOPS

Ingredients
Mixed vegetables – ½ kg(chopped)
(carrot,beans,peas,cauliflower,double beans,beetroot,potato)

To grind
Big onion-3
Small onion-20
Tomato-1
Ginger – 1 inch
Garlic-6 flakes
Dhaniya-2 tbsp
Cinnamon,cloves and ani seeds-few
Dry chilly- 5-7


Oil
Salt
Mustard seeds, urad dal, chana dal and curry leaves
Coriander leaves

Method
Cook the vegetables with salt to ¾ th.

Grind the mentioned ingredients to smooth paste except small onions.
Atlast add small onions with paste and blend once.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add masala paste and sauté well till raw smell goes.
Add vegetables and cook in sim till it get dries.

Sprinkle coriander leaves.

Serves with rice,roti,bread as sandwitch.



4.BITTER GUORD CURRY(3 TYPES)

Serves with plain rice and curd rice.

Type-1
ingredients

chopped bitter guord-1 cup
chopped small onion-1/2 cup
green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Scrapped coconut-1/4 cup

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
Add coconut and mix well.


Type -2
Ingredients

Chopped bitter guord-1 cup
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.


Type -3

ingredients

chopped bitter guord-1 cup
chopped small onion-1/2 cup
chopped ginger-1 tsp
green chilly-3
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Tamarind water-1/4 cup

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tamarind water.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.



5. POTATO VS TOMATO

Ingredients

chopped potato-1 cup
chopped tomato-1/2 cup
dry chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Season Mustard seeds, urad dal, chana dal ,chilly and curry leaves with oil.
Add potato and tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave some tomato juice.

Serves with chaphathi , plain rice and curd rice.

Variation: brinjal and potato with tomato can be done in the same method.



6. CLUSTER BEANS FOR CHAPPATHI

Ingredients
Tender cluster beans-1/4 kg
Jeera-1/4 tsp
Mustard seeds, urad dal, dry chilly and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Cut the edges of the c.beans and use lenghtly.

Season Mustard seeds, urad dal, jeera, dry chilly and curry leaves with oil.
Add cluster beans.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave 2 tbsp of water with veg.

Serves with chappathi.(soak the chappathi with c.beans and its water and eat)



7. LADY’S FINGER-2 TYPES

TYPE-1

Ingredients
Chopped lady’s finger -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup

Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.

Add onion and sauté for 2 mts.
Add lady’s finger and sauté well till dry.
Tips:
1. add 1 spoon curd while sauting lady’s finger,so that it won’t be sticky.
2. wash and wipe with cloth or keep the vegetable lightly in sun.it also prevents in stickyness.

Add turmeric powder, sambar powder and salt.
Mix once.
sprinkle little water.
Cook it.
Let the water goes off.

Finally add coconut and mix well.

TYPE-2

Ingredients

Chopped lady’s finger-1 cup
(sauté separately with oil in kadai till semi cooked and keep aside.)

Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add lady’s finger.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.

Serves with plainrice,roti,curd rice.



19. BRINJAL STUFF, MASALA, ETC

TYPE-1
Ingredients

Baby brinjal-6
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Slit the brinjal to 4 in centre,don’t cut the end of stem.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add brinjal.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.

Serves with plainrice,roti,curd rice.


20. YAM

TYPE-1

Ingredients
Elephant yam chopped(juliets)-1 cup
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Sombu powder(ani seed)-1/4 tsp
salt
Oil-1 tbsp
Mustard seeds,curryleaves and dry chillies for seasoning

Method

Season in heavy bottom kadai.
Add yam and all powders.
Add salt,mix and cook in simmer.

Cook till crispy or tender as you prefer.
Don’t close and cook.

TYPE-2
Ingredients

Yam cubes-1 cup
Oil to deep fry

Masala:
Drychilly-3
Ginger-little
Garlic-4 flakes
Turmeric powder

Salt

Method

Deep fry cleaned raw cubes of yam in oil till soft.
Fry in medium flame.

In a kadai,add 2 tsp of oil.
Add masala and sauté till raw smell goes.
Sprinkle water ,salt and make a boil.
Add fried yam and mix till masala coats in each piece and gets dry.

YAM KUTLET

Ingredients
Cook and semi mashed yam-1 cup(look like cubes)

Masala
Onion-1
Ginger,garlic-1 tsp
Dry chilly-3
Cinnamon,cloves-1
Dhaniya-2 tsp
Turmeric powder

Salt
Oil

Method
In oil,season and add masala and sauté well till raw smell goes.
Add yam and mix evenly.
Keep in simmer for 5 mts till it coats yam well.
Sprinkle coriander leaves.