South Indian Samayal

Ingrediants: Okra (ladies finger) - 100gm Preferably Sambar onion - 10 nos ( else normal onion medium size 1 no.) Grated Coconut (1/4 th of coconut) Garlic 5 individual pieces Red chillies - 3 nos Fenugreek 1/4 spoon Channa daal - 2 spoon Salt Oil  Curry leaves Tamarind - 10gm Turmeric powder Preparation: Prepare Tamarind paste Place the Tamarind into small portion of water in the cup and keep them aside   After 10 mins mix them well in hand and filter it to become a paste Prepare gravy core paste With little oil (1/2 spoon) fry the below items in the kadai with  sim flame only Channa daal, fenugreek, curry leaves, 2 or 3 red chillies, 5 pieces of  garlic Fry them till little brownish and keep them aside With the mixer add  grated  coconut and little water, grind them for some time till it becomes paste Keep this paste aside Gravy preparation  In the same kadai, with one spoon of oil, fry the below items.  ...

Ingredients: 1 Medium size ridge gourd 3 Medium size tomato 10-12 Small onion (chopped) 1 tsp Coriander seeds 1 tsp Cumin seeds 1 Sting curry leaves 2 Green chillies 2 Red chillies 2 tsp Oil 1/4 tsp Mustard seeds Preparation: Peel the skin of ridge gourd and cut into small pieces, and also cut the tomato's Meanwhile crush the coriander and cumin seeds, keep it aside Heat oil in a pan, add mustard seeds  when it pops up add onion, curry leaves, green chillies, red chillies and fry it for sometime and add crushed cumin+coriander seeds. Fry it for a minute in a medium flame Add tomato + ridge gourd pieces and required amount of salt. Fry it for few minute and add some water Cook it for 15-20 minutes (add water if required). Remove from stove and smash the mixture well using mixer grinder. (normally wooden hand mixer is used in villages to crush the mixture) Now Tomato Ridge Gourd Curry is ready to serve !!! Serving Tips: You can serve this curry with Idly and Dos...

Ingredients: 6-8 Brinjal (small size) 50 grams Sambar onion (chopped) 10-12 Garlic (chopped) A lemon size tamarind 1 tsp Chilly powder (Millagai podi) 1/2 tsp  Mustard seeds 1/2 tsp Bengal gram dal 1/2 tsp Urad dal Few curry leaves 5 tsp Oil  Salt as per the requirement Preparation: Soak the tamarind upto 15 minutes. After that squeeze out the tamarind juice Cut the brinjal lengthwise into pieces and place it in a bowl of water till you cook to prevent turning brown color Heat oil in a pan, when its become hot, fry the mustard seeds, bengal gram dal, urad dal, curry leaves, onion and garlic. Fry it for a minute and add brinjal pieces Fry it for 10 minutes in a medium flame. Then add tamarind juice, chilly powder (millagai podi), required amount of salt. Add fresh water as per the requirement  Cook it till the curry become thick Now serve the hot curry with hot rice

Ingredients: 1/2 Cup whole green gram dal (Pasi Payaru) 10-12 Sambar onion (chopped) 3 Cloves garlic 1 tsp of Cumin seeds 1 tsp of Coriander seeds 3-4 Green chillies (chopped lengthwise) 1/4 tsp of mustard seeds Few curry leaves 3 tsp of Oil A pinch turmeric powder Salt as per the requirement Preparation: Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well) After the full release of the vapor, drain half amount of water (You can use this water to prepare Rasam) Meanwhile, crush cumin seeds and coriander seeds coarsely In a aluminum vessel heat 3 table spoon of oil, add mustard seeds when it pops up add chopped onion, curry leaves, green chillies and fry it for sometime and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame Add the cooked green gram and required amount of salt Cook it for 5-10 minutes. Remove from stove Now smash the mixture into ...

Ingredients : 1 Cup of Horse gram (Kollu Paruppu) 10-12 Sambar onion (Chopped) 1 tsp of Cumin seeds 1 tsp of Coriander seeds 5 green chilies (chopped lengthwise) 1/4 tsp of mustard seeds Few Curry Leaves 3 tsp of Oil Salt as per the requirement Preparation : Pressure cook the horse gram with 4 cups of water for 7-8 whistles (the lentil should be cooked well) After the full release of the vapor, drain half amount of water (You can use this water to prepare Kollu Rasam) Meanwhile, crush cumin seeds and coriander seeds coarsely In a aluminum vessel heat 3 table spoon of oil, add mustard seeds when it pops up add chopped onion, curry leaves, green chillies and fry it for sometime and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame Add the cooked horse gram and required amount of salt (If water is not enough to make gravy add some hot water) Cook it for 5-10 minutes. Remove from stove Now crush it using egg beater (normally wooden hand mixer is ...

Ingredients: 1/2 Cup of Red Chori Bean (Thatta Payir) 1/4 Piece of Bottle Gourd (Suraikai) (Small Pieces) 1 1/2 Table Spoon of Sambar Powder (Milaku Podi) 1/2 Table Spoon of Mustard Seeds  10-15 Curry Leaves  3 Table Spoon Oil 10 Nos of Small Onion (Chopped) Water as per the requirement  Salt as per the requirement   Preparation: In a pressure cooker add Red Chori Bean with 4 cups of water. Boil it until soft. (8-10 Whistle) Cut the bottle gourd into small pieces  Heat a table spoon of oil in a pan, when its become hot, add bottle gourd pieces, fry it for a minute Add 1/4 cup of water, a pinch of salt, 1 1/2 table spoon of sambar powder (Milagu podi) Cook it till it become soft Smash the boiled red chori bean, add with bottle goured pieces Add required amount of salt Cook this gravy with medium flame (Add water if required) Heat small amount of oil in a frying pan, when its become hot,...

Ingredients: 250 Grams Ladiesfinger (Vendakkai) A Lemon Size Tamarind 1/4 Grated Coconut 50 Grams of Small Onion 25 Grams Garlic 2 Green Chillies 1 Table Spoon of Bengal Gram 1 Table Spoon of Urad Dal 1 Table Spoon of Methi Seeds (Venthayam) 1 Table Spoon of Coriander Seeds (Dhaniya) 1/2 Table Spoon of Cumin Seeds (Zeera) 4-5 Red Chillies Mustard Seeds Few Curry Leaves Few Coriander Leaves Oil Water as per the requirement Salt as per the requirement Preparation: Soak the tamarind upto 10 minutes. After that squeeze out the tamarind juice Cut the ladiesfinger (okra) into small pieces Heat small amount of oil in a frying pan, when its become hot, fry bengal gram, followed by urad dal, coriander seeds, methi seeds, cumin seeds & red chilles. Fry it till it turns golden brown color, finally add coconut fry it for a minute Grind this mix, make a fine paste and keep aside Heat the oil in a pan, when its become hot, fry the mustard seeds, curry leaves, 2 green chillies, 50 gram small onio...

Ingredients: 2 Cups of Buttermilk (Pulitha Mor) 1 Table Spoon Thuvar dal 1/4 Cup Small Onion 1 Table Spoon Coriander seeds (Dhania) 1/2 Table Spoon Cumin Seeds (Zeera) 1/4 Table Spoon Pepper Seeds 1/4 Grated Coconut 4-5 Red Chillies 2 Green Chillies Few Curry Leaves Coriander Leaves Turmeric Powder 3 table spoon oil Garlic & Ginger Paste Mustard Seeds Vegetables like White Pumpkin (Poosanikai), Bottle gourd, Brinjal (Optional) Water as per the requirement Salt as per the requirement Preparation: Grind grated coconut, coriander seeds, cumin seeds, red chillies, few curry leaves, thuvar dal, pepper seeds and make a fine paste Heat the oil in a pan, when its becomes hot, fry the mustard seeds, curry leaves, 2 green chillies, small onion, curry leaves, garlic & ginger paste. Fry it for a minute and add the paste and also add buttermilk, turmeric powder, water & salt as per the requirement Cook it till the curry become thick in a medium heat C...

Ingredients: 1 Bitter gourd 50 Grams small onion (chopped) 10-12 Garlic (chopped) A lemon size tamarind 1 Table spoon chilly powder (Millagai podi) 1 Spoon jaggery (or sugar) 1/2 Table spoon  mustard seeds 1/2 Table spoon bengal gram dal 1/2 Table spoon urad dal Few curry leaves Few coriander leaves 5 Table spoon oil  Water as per the requirement Salt as per the requirement Preparation: Soak the tamarind upto 15 minutes. After that squeeze out the tamarind juice Cut the bitter gourd, remove inner white nut and chop into small pieces Heat oil in a pan, when its become hot, fry the mustard seeds, bengal gram dal, urad dal, curry leaves, onion & garlic. Fry it for a minute and add the small pieces of bitter gourd (Pavakkai) Fry it for 15 minutes in a medium flame. Then add tamarind juice, chilly powder (millagai podi), required amount of salt. Add fresh water as per the requirement and also add jaggery Cook it till the curry become thick Now se...