Thakkali Moru Salad (Tomato & Yogurt Salad)

Ingredients
Tomato: 3 (finely sliced)
Onion: 2 (finely sliced)
Fresh Ginger – 2 tsp (finely sliced)
Green chilies: 8 (finely sliced)
Yogurt – 1 ½ cup
Curry leaves or coriander leaves – 1 strip (chopped)
Salt to taste

Preparation
Transfer onion, tomato, ginger, green chillies into a nice bowl. Pour yogurt into this. Add salt and mix well. Garnish with coriander or curry leaves. This is an excellent salad which you can use as a side dish. Very good with eating non-veg curries of biryani or pulav.

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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.

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