the journey continues…

This tomato curry is in tamilnadu style..

Ingredients to grind:
Coriander seeds – 2 tbsp
Red chillies – 2
Small onions – 5-6
Pepper corns – 6-7
Coconut (grated) – 1/2 cup

Dry roast all the above ingredients till the raw smell goes.Add coconut,little water and make a smooth paste using mixer.

Ingredients for the gravy :
Tomatoes – 2
Onions – 1/2 (cut in to medium size)
Oil – 1 tbsp

For tempering:
Oil
Mustard seeds
Curry leaves

Heat oil in kadai.Add the onions and fry for few minutes.When they turn golden brown add the tomatoes.
When tomatoes become soft,add the paste.Mix everything,add salt and coriander leaves.Let it boil for 10-15 minutes.
Temper it and serve with hot rice.

Ingredients :
Cucumber/Soutekaayi – 1 (small)
Coconut (grated) – 1/2 cup
Yogurt/Curd – 2 cups
Green chillies – 2
Salt

For tempering
Oil
Mustard seeds
Curry leaves
Red chilly -1

Finely chop the cucumber as shown in the picture.Grind the grated coconut with green chilly.Mix the cucumber and coconut paste with curd/yogurt.Add salt and temper it.Serve with rice.This acts as a great coolant and a must in summers.

Ingredients:
Palak – 1 cup
Small onions/Sambar onions – 4
Tomato – 1 (small)
Tamrind paste – 1/4 tsp
Green chilly -1 ( or to taste)
Salt

For tempering:
Oil
Mustard seeds
Urad dal
Curry leaves
Red chillies

Wash the palak with plenty of cold water.Take a pan, add palak,onions,green chilly,tomato and 2 cups of water.Cook till the onions are soft.Add tamarind paste,salt and grind in to a smooth paste.Temper it and serve.
This goes well with rice.

I got this recipe from one of the Tattu Kadai’s in Coimbatore.Tattu Kadai are the road-side tea shops.These would be open only in the night and they serve delicious idly,dosa and parothas.So this kurma is a side dish for the parathas in these shops.

Ingredients:
Onions – 1 (cut in to small pieces)
Tomato – 1-2 (medium sized)
Green chillies – 2-3
ginger- garlic paste – 1 tsp
Salt

Cloves – 2
Cardamom – 1
Bay leaves – 1
Pepper corns – 2-3
Cinnamon – small piece

Pour little oil in kadai.Add the Cloves,cardamom,bay leaves,pepper corns and cinnamon.When they get a nice aromatic smell,add the green chillies,onions.Saute it till it turns golden brown.Add the ginger-garlic paste.Add the tomatoes and slightly mash it.Mix everything and make a gravy.No need to add water or coconut paste as tomato makes a paste itself.If you think masala is less,add garam masala powder.Goes well with chapati and paratha.