Dahi Aloo (Baby Potato in a tangy creamy curd gravy)

Preparation
Blend tomato and onion to make a fine paste. Heat oil in a deep saucepan, add ginger garlic paste. Fry it for 1-2 minutes. Add blended tomato-onion puree. Cook it in low flame, till the oil is starting coming out. Add Dhaniya Powder, Chlli Powder,  & Turmeric Powder. Cook it for another 1-2 minutes. Add water, boiled potato. Mix it with salt & yogurt. Add Garam Masala and stir well. Garnish with Kausri Methi.

Baby Potato in a creamy tangy yogurt gravy

Dahi Aloo

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Cherupayar Curry / Mung Dal Curry (Green Gram Curry)

Preparation
Soak cherupayar (green gram) 3-4 hours in water. Drain the water and boil it with fresh water in a pressure cooker adding salt and turmeric.

Heat oil in a deep saucepan. Add onion, garlic cook it for 1-2 minutes. Add chopped ginger and green chilies.  Stir well and add boiled Cherupayar (Green Gram).

Seasoning
Heat 1-2 tsp oil in a saucepan. Add mustard seeds. When its start spluttering add broken red chilies, curry leaves. Stir well and garnish with fresh coriander leaves.
Serve hot with rotis or rice.

Green Gram Curry

Cherupayar Kootan

Pairu Melkushyam / Lobia Recipe (Black Eyed Beans Curry)

Preparation
Soak beans overnight in water to cover generously. Drain the water and boil it with fresh water in a pressure cooker adding salt and turmeric.

Heat oil in a deep saucepan. Add onion, garlic cook it for 1-2 minutes. Add ginger, green chilies, tomato, cumin powder, red chilly powder, and coriander powder.  Stir well and add boiled lobia (black eyed beans) . Continue to simmer, uncovered, until lobia are soft but not completely dissolved.

Garnishing
Garnish with fresh curry leaves, serve hot with rice.

Black Eyed Beans Recipe

Pairu Melkushyam (Lobia Recipe)

 

Chena (Sooran/Jimikand) Moru Curry

Preparation
Grind the Coconut, Cumins seeds and Green Chilies into a fine paste. Mash the Yogurt (Curd) and mix with the paste well and keep it aside.

Peel and cut the Chena (Jimikand) into medium size cubes. Boil it in a pressure cooker with Turmeric Powder, Red Chilly Powder and Salt in 1 cup water. Once it is cooked well add the paste and keep it in low flame. Stir well and cook it for 2-3 minutes.

Seasoning
Keep a pan on medium flame and heat the Oil. Once the mustard seeds start spluttering, add Red Chilies, Fenugreek Seeds and Curry Leaves. Keep it less about 1 minute and pour this into the Curry. Serve it with Rice for lunch or dinner.

Jimikand Recipe / Sooran Recipe

Chena Moru Kootan / Jimikand Recipe / Sooran Recipe