Cheera or Palak (Spinach) Curry

Ingredients
Cheera or Palak (Spinach) or Drumstick leaves (Muringa ila) – chopped 4 cups
Dal (Sambar Parippu) – 1/2 cup
Grated coconut – 1/2 cup
Cumin Seeds – 2gm
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Black Pepper Powder – 1tsp
Green Chillies  – 3-4 (sliced)
Salt – as required
Refined Oil – 2 tbsp
Mustard Seeds – 2gm
Dry Red Chillies  – 2-3

Preparation
Cook Dal for about 10 mins with turmeric powder and salt. Keep aside.
Blend coconut, cumin seeds, red chilli powder, turmeric powder (1gm), and black pepper powder. This would be a thick paste with less water content.

Pre-heat the kadhai. Add chopped Cheera or Palak and sliced green chillies. Pour coconut mixture into this and stir well. Cook for 2-3 min. Add dal and  cook for 2-3 min in low flame.

Seasoning
Heat frying pan and add refined oil. Add mustard seeds and make it splutter. Add Dry red chillies (small pieces). Pour the entire content into your curry and stir slowly. Your tasty cheera curry is ready.

Enjoy this with hot rice.

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Cheera or Palak (Spinach) Curry

Ingredients
Cheera or Palak (Spinach) or Drumstick leaves (Muringa ila) – chopped 4 cups
Dal (Sambar Parippu) – 1/2 cup
Grated coconut – 1/2 cup
Cumin Seeds – 2gm
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Black Pepper Powder – 1tsp
Green Chillies  – 3-4 (sliced)
Salt – as required
Refined Oil – 2 tbsp
Mustard Seeds – 2gm
Dry Red Chillies  – 2-3

Preparation
Cook Dal for about 10 mins with turmeric powder and salt. Keep aside.
Blend coconut, cumin seeds, red chilli powder, turmeric powder (1gm), and black pepper powder. This would be a thick paste with less water content.

Pre-heat the kadhai. Add chopped Cheera or Palak and sliced green chillies. Pour coconut mixture into this and stir well. Cook for 2-3 min. Add dal and  cook for 2-3 min in low flame.

Seasoning
Heat frying pan and add refined oil. Add mustard seeds and make it splutter. Add Dry red chillies (small pieces). Pour the entire content into your curry and stir slowly. Your tasty cheera curry is ready.

Enjoy this with hot rice.

Potato Stew (Ishtu)

Preparation
Cut the potatoes in medium size. Keep this aside.

Preparation of coconut milk
Transfer the grated coconut into mixer grinder and grind it for 1 min. Sprinkle little bit of hot water to get that thick gravy. Keep this aside. Now add more water into the grated coconut and grind it for 2-3 mins. Prepare one cup of coconut milk from that.

Heat the kadhai or pan and pour oil. Add chopped onion and fry it till golden brown. Add sliced potatoes, green chilies, ginger and salt. Pour coconut milk into this. Cook in low flame for about 10-15 mins. Now sprinkle black pepper powder and stir well. Cook for 2 mins.  When the gravy is getting thick add the thick coconut milk and cardamom powder into this and stir well.

Garnishing
Garnish your dish with curry leave. Serves hot with Veg Pulav or Steamed Rice, Puri, or bread.

Potato Stew

Ingredients
Potatoes – 5 (big ones)
Onion – 2
Green Chilies – 6 (sliced like matchsticks)
Ginger – 25gm (sliced like matchsticks)
Black Pepper Powder – 1 1/2tsp
Grated Coconut – 1 full
Cardamom – 2-3 cloves
Salt – as required
Refined Oil – 3 tbsp
Curry Leaves – 5gm (for garnishing)

Preparation
Cut the potatoes in medium size. Keep this aside.

Preparation of coconut milk
Transfer the grated coconut into mixer grinder and grind it for 1 min. Sprinkle little bit of hot water to get that thick gravy. Keep this aside. Now add more water into the grated coconut and grind it for 2-3 mins. Prepare one cup of coconut milk from that.

Heat the kadhai or pan and pour oil. Add chopped onion and fry it till golden brown. Add sliced potatoes, green chilies, ginger and salt. Pour coconut milk into this. Cook in low flame for about 10-15 mins. Now sprinkle black pepper powder and stir well. Cook for 2 mins.  When the gravy is getting thick add the thick coconut milk and cardamom powder into this and stir well.

Garnishing
Garnish your dish with curry leave. Serves hot with Veg Pulav or Steamed Rice, Puri, or bread.

Mathanga Moru Kootan (Yellow Pumpkin Curry)

Preparation
Cut the pumpkin into small pieces. Transfer the contents into a kadhai, and add water, turmeric powder and salt.

Put grated coconut, chili powder, turmeric powder (small amount) into a mixer grinder and make a good paste. Once the pumpkin is boiled enough, add the coconut paste. Stir well and pour curd in it. Low flame cook for 5 mins.

Seasoning
Now pour oil and heat a pan or kadhai. Add mustard seeds, curry leaves and whole red chilli (break into 2-3 pieces). Fry it and pour this content into your curry.

Mathanga Morukootan

Mathanga Morukootan

Mathanga moru kuttan is ready….. Have this with hot rice….Try it… you will definitely like it…

Mathanga Moru Kootan (Yellow Pumpkin Curry)

Ingredients
Mathanga (Yellow Pumpkin) – 250gm
Red Chili Powder – 2 tbsp
Turmeric Powder – 1 tsp
Grated Coconut – ¼ Cup
Curd – 250 gm
Water – 1 ½ cup
Salt – as required
Refined Oil – 3 tbsp
Mustard Seeds – 5gm
Dried Red Chilies – 3
Curry Leaves – 5gm (for garnishing)

Preparation
Cut the pumpkin into small pieces. Transfer the contents into a kadhai, and add water, turmeric powder and salt.

Put grated coconut, chili powder, turmeric powder (small amount) into a mixer grinder and make a good paste. Once the pumpkin is boiled enough, add the coconut paste. Stir well and pour curd in it. Low flame cook for 5 mins.

Seasoning
Now pour oil and heat a pan or kadhai. Add mustard seeds, curry leaves and whole red chilli (break into 2-3 pieces). Fry it and pour this content into your curry.

Mathanga Morukootan

Mathanga Morukootan

Mathanga moru kuttan is ready….. Have this with hot rice….Try it… you will definitely like it…

Padwal Curry (Snake Gourd)

Ingredients
Snake Gourd (Padwal, Padavalanga) – 250gm
Small Onion (South Indian) – 6
Red Chili Powder – 2 tbsp
Turmeric Powder – 1 tsp
Cumin Seeds – 5gm
Grated Coconut – ¼ Cup
Pigeon pea (Arhar Dal) – ¼ cup (Optional)
Salt – as required
Refined Oil – 3 tbsp
Water – 1 ½ cup
Curry Leaves – 5gm (for garnishing)

Preparation
(Note: this is an optional method) Boil the arhar dal with ¼ tsp of turmeric powder in a pressure cooker. Keep aside.

Cut the padwal into small pieces and keep aside. Put grated coconut, turmeric powder, chili powder, cumin seeds, salt and small onions into a mixer grinder and make a good paste. Now pour oil and heat the pan or kadhai. Add the masala and stir well. Add boiled arhar dal and padwal. Stir for 2-3 mins. Add salt if required. Add water and stir well. Cook for 20 – 25 mins.

Garnishing
Garnish your dish with curry leaves. Serve hot with rice, roti etc.

Padwal Curry

Padwal Curry