PAVAKKA THEEYAL(BITTER GOURD IN TANGY ROASTED COCONUT GRAVY)

INGREDIENTS

1.      Pavakka- 1no,cut into thin, medium long pieces

2.      Thenga kothu (thinly sliced coconut pieces)-2tbsp

3.      Pearl onions –6nos,sliced

4.      Green chilly-2nos,cut length wise

5.      Curry leaves-2sprig

6.      Mustard seeds-1/4 tsp

7.      Oil-3tbsp

8.      Tamarind-1 small lemon sized ball

FOR GRINDING

9.      Grated coconut-3/4 cup

10.  Coriander powder-2 tbsp

11.  Chilly powder-1 tbsp

12.  Turmeric powder-1/2tsp

13.  Fenugreek seeds-2pinch

14.  Garlic pods-3nos,

METHOD OF PREPARATION

1.      Soak tamarind in ½ cup of water and some salt.

2.       Heat a pan, add grated coconut ,fenugreek seeds and garlic pods. Stir continuously until the coconut turns brown and crispy.

3.       Reduce the flame, add all the powders in and stir for 2min.swith off the flame. let it cool down.

4.      Grind this in a mixer grinder.first grind it without adding water. check in between. If the coconut is well roasted, you can see oil oozing  out of it .at this stage add around 3tbsp of water,again grind into a fine paste. Keep it aside

5.    Heat oil in a pan. Splutter mustard seeds. Add curry leaves and thenga kothu(coconut pieces)stir till the coconut pieces turn light brown color.

6.Add green chilly, pearl onions,bitter gourd sauté until the pavakka pieces turned  into pale colour.

7.Add roasted coconut paste into this, mix well.

8.sqeeze out the tamarind juice add into the curry. Along with that add ¾ cup of water and enough salt.

9. keep the lid on ,let it boil until the gravy becomes thick.

Notes:do not use tender coconut for making theeyal. Use coconut oil for the right flavor.

SIMPLE TOMATO CURRY

Looking for a curry for a lazy day?? then lets try this...this is a super easy one with a different flavor

Ingredients

1.      Tomato-3 medium sized, cut into small pieces

2.      Onion-1/2 of one chopped

3.      Ginger-1 small piece chopped

4.      Green chilly-2nos,cut into thin round pieces

5.      Sambar powder-2tsp

6.      Chilly powder-1tsp

7.      Oil-2tbsp

8.      Curry leaves-1 sprig

9.      Mustard seeds-2 pinch

10.  Water-1/4 cup

11.  Salt

Method of preparation

1.      Heat oil. splutter mustard seeds, add curryleaves,ginger,chilly stir for 2min.saute onions until it becomes soft .

2.      Add tomato, cook till it melts. add the powders and salt.mix well.

3.      Add water,cook for 5 min by keeping the lid on. This curry goes well with chappathi and rice.

NOTES: If you don’t prefer the flavor of sambar powder,just add 2tsp of chilly powder and ½ tsp of garam masala.                                               

MASALA DOSA

 Masala dosa is all time favorite to all south Indians. This south Indian delicacy is in the news.yup our own masala dosa is in the list of food to be had before one dies!!! This simple ‘celebrity’ is originated from Udupi,a proud fact for all Kannadigas :-).  here goes the recipe….

(The filling I used here is different from the traditional one,this is the one my amma used to cook this tastes little spicy but a good one with different taste)

Ingredients

1.      Dosa batter
                                                                                                  FILLING

For filling

1.      Potato-2 nos cubed

2.      Carrot- 1no cubed

3.      Green peas-1/2 cup

4.      Onion- 1no sliced                             

5.      Ginger-1tbsp julienned

6.      Green chilly-1 or 2 slitted

7.      Turmeric powder-1/2 tsp

8.      Chilly powder-1tsp

9.      Coriander powder-3tsp

10.  Garam masala-1/2 tsp

11.  Meat masala-1tsp(optional)

12.  Salt

13.  Water

14.  Oil

Method of preparation

1.      Cook ingredients 1-7 with 1 cup of water and salt.(if you are using dried peas ,soak it overnight)

2.      Heat 1tbsp of oil in a pan. Reduce the flame. Add in all the powders stir for a minute. Add cooked vegetables mix well .slightly mash it with wooden spoon. Turn off the heat. Filling is ready.

3.      Heat a tawa pour a ladle full of batter. Spread it with the backside of ladle. Sprinkle some oil over the top.let it cook.

4.      When it is cooked, keep a big spoon full of masala on one half of dosa cover it with other half. keep it on tawa for another 30 sec. Serve with sambar or chutney .

This filling is enough to make around ten masala dosas