Karaikudi Piratal by Kousalya/Meera

Ingredients:
Peas – 1 cup 
Mushroom-1cup (u can use only peas or mushroom or brinjal, drumstick)
Onion – 3/4 cup (finely chopped)
Tomato- ¾ cups (finely chopped)
Cloves-2
Cinnamon stick-1 piece
Cilantro and curry leaves for garnishing 
Oil and salt as needed (it takes more oil)

Masala:
Ginger –small piece
Garlic-4 nos
Fennel seeds-1tsp
Shredded coconut =1/4 cup
Red pwd-1 spoon
Coriander pwd -1 spoon
Turmeric pwd-1/4th spoon
Pepper-1tsp (optional pepper will be good with mushrooms)
Grind everything together in to paste with less water as we r grinding everything raw, if u add more water it will take lot of time for raw smell goes off. 

Procedure:
In a kadai pour some oil when the oil is hot put cinnamon, cloves, then put onion and sauté till it changes color add tomato and salt when tomato gets cooked add the masala and reduce the flame to medium and cook the masala till the raw smell goes off (cook the masala without burning else it will turn bitter taste). It mite take 5-10 mins then add the mushrooms and peas, mix everything together and add some water if its too dry keep it in low flame for 10 mins then garnish with curry leaves and coriander. Piratal is ready .You can have it with rice or rotis/poori . For rice I will make it very dry but for roti’s will add little water.
Note:
If u use frozen peas above method holds good else if it is fresh peas/vegetables add peas/vegetable and masala together when the peas/vegetable cooks the raw smell of the masala will also goes off.

SOYA CHUNKS FRY by Meena

SOYA CHUNKS FRY:

Soya chunks - 1 1/2 cups
onion - 1 medium
Tomate paste/puree - 2 tbspn
garlic - 2 pods
ginger - smallpiece
green chillies - 2 nos
turmeric powder - 1/4 tsp
dhaniya powder - 3/4 tspn
garam masala powder - 1/2 tspn
chilli powder - 1/2 tspn (or adjust to taste)
fennel seeds - 1 tspn
Cinnamon stick - 1 small piece
curry leaves - few
salt to taste
oil - 2 tspn


Method:

- Boil soya chunks thoroughly for atleast 10 mins
- Strain it & wash again in water squeezing gently & get rid of the smell

- Chop onions, crush & chop garlic, chop ginger & chillies

- Heat oil in a heavy bottom pan, add fennel seeds & cinnamon & add chopped onion, garlic, ginger, green chillies & saute for 2 mins. Add tomato paste.

- Add turmeric powder, chilli powder, garam masala, dhaniya powder, salt & fry for a min.

- Add soya chunks & add abt 1/2 cup water & add cut curry leaves & simmer
until it dries completely & crisps slightly.

- Serve hot. I serve as a side with andhra parupu, spinach dal.

Carrot curry by Vidhya Jaiganesh

Carrot curry by Vidhya Jaiganesh

Carrot-3 or 4 washed,peeled n finely cubed

Onion-1/2(optional)

Lime juice-few drops

Jeera n coriander powder-1 tsp

Chilli powder-1/4 tsp

Salt-1/2tsp

Seasoning

mustard,urad dal n channa dal-1tsp

hing-1 pinch

Oil -1-2 tsp

In a pan add oil and then the seasoning things

Add onion and fry till translucent

Now add carrot and 1/4 cup water

Once carrot is cooked add salt,chiili,jeera n coriander powder

After a min switch off the flame n add lime juice(2-3 drops)

Mix well n serve

Sometimes I add onion else I add grated coconut or boiled peas too in the end

Potato,Brinjal,Drumstick porial by Malathi

Potato,Brinjal,Drumstick porial

Selvi...this is most simple..just like any other porial only. Recipe pathutu ivlo thananu enna thittatheenga ;)

Our usual Combo of veggies for this porial :
1. Potato,Binjal
2. Potato,Brinjal,Drumstick
3. Potato,Brinjal,Drumstick,Jackfruit Seeds

Ingredients :
1. Above mentioned combo of vegetables
2. oil - 1 tblsp
3. Mustard - 1 tsp
4. Chana dhal - 1 tsp
5. Split Urad dhal - 1 tsp
6. Curry leaves - 1 String
7. Salt , Chilli powder - as per taste
8. Turmeric powder - 1 tsp.
9. Grated coconut - 1/4th moodi
10. Big onion - 1 / Small onions(more tastier)

Method :
------------
1. Cut the onions in whichever shape you like.
2. Cut the Potato and Brinjal into cubes.
3. [optional] Remove skin from jack fruit seeds and cut it into two halves either vertically / horizontally. I do it horizontally.
4. [optional] Cut drumstick to 2" length or whichever shape you get in frozen.

Procedure 1 :
------------------
1. Put the veggies in a thick bottomed vessel and cook it with very little water which is enough to cook the vegetables. Don't over cook it. It should be crunchy 90% cooked
2. Add salt, chilli powder, turmeric powder into it before cooking.
3. In a kadai, do the seasoning, in the order, oil, mustard seeds,curry leaves, chana dal, urad dal, onion.
4. Once onion turns light brown, put the cooked vegetables, leave it for a min.
5. Added grated coconut and coriander leaves and turn it to mix it well.
6. Leave it for a min. and switch it off.

Procedure 2 :
-----------------
1. In a kadai, do the seasoning, in the order, oil, mustard seeds,curry leaves,chana dal, urad dal, onion.
2. Once onion turns light brown,add the cut vegetables, add salt, turmeric powder, sprinkle some water and cook it.
3. If water is not enough, add little more water. don't add more water and over cook. Keep it to the consistency which you like either crispy or smooth..but don't overcook.
4. Once the veggies are cooked well, add coriander leaves and grated coconut.
5. turn it to mix well. Leave it for a min. and switch it off.

Procedure 1 is my mom's method....Procedure 2, I do it after coming to US....out of somberi thanam to cook separately and mix...i do it at one shot...

Katrikai Gotsu / Rasavangi by Shubha

My Method for Katrikai Gotsu / Rasavangi by Shubha

Ingredients:

Eggplant -2 medium diced

Tomato - 1 diced

Mustard seeds - 1 tsp

Chana dal - 1 tsp

Dried Red Chilies - 2

Tamarind paste - 2 tbsp

Asafoetida - a pinch

Minced ginger - 1tbsp

Green chillis - 1 finely chopped

Turmeric - 1/2 tsp

Salt to taste

water

Few Curry leaves

Method :

In a pan take some oil and add the mustard seeds, chana dal, curry leaves,red chillies and Asafoetida.

Add Green chillies, turmeric and ginger.

Add the Tomato and fry it a little.

Add the Tamarind paste and add water until it almost covers the eggplants. Cook the water until it reduces and the curry thickens a bit.

Serve with pongal....:)

Vadacurry recipe by Uthra

Vadacurry recipe by Uthra.

INGREDIENTS

FOR VADA:

kadala paruppu

GG paste

red chillies

salt

curry leaves

FOR CURRY:

oil

GG paste

onions

tomatoes

thengai pal

salt

chilli powder

SEIMURAI:

vadaikku kuthirukkara ingredients la kadala paruppu n red chillies-a oru 2 hrs oora vechu baaki ingredients oda grind it in to a paste ;like how u do it for masala vada..n make vadas with tht...

curry kku add oil in a pan n add GG paste then onions,tomatoes n add salt,

turmeric n chilli powder n nalla cook aanappuram add thengai pal n adhu paadhi cook aanapuram add those vadas n nalla cook aanadhum off pannitu add kothamalli n apdiye saapda vendiyadhu dhaan......aachu...........

Chalna by Meena

Chalna by Meena

Onion - 1 medium (thinly sliced)

Tomato - 1 big round(chopped) or 2 roma tomatoes

Green chillies - 5 nos

Garlic - 2 to 3 pods(peeled & chopped)

Ginger - 1 small piece(abt 1 1/2 inch)(sliced very thin)

Cinnamon - 1 piece(1 inch)

Sombhu- 1 1/2 tspn

coconut - 3/4 cup

pottukadalai - 1 tbspn(heap)

salt - 1 - 1 1/2 tspn

turmeric powder - 1/4 tspn

Curry leaves - 1 sprig(torn apart)

Fresh coriander leaves - 1 tbspn(chopped)

Oil - 1 tbspn

Method:

- Heat oil in a kadai

- Fry 1/2 tspn sombhu & add garlic, ginger & 2 slit green chillies & fry till aroma comes

- Fry onion & then tomatoes & once it is mushy add 1 cup of water & let it boil well.Add salt & turmeric powder.

- Grind coconut, remaining 3 chillies, remaining 1 tspn sombhu , potukadalai & cinnamon & add this ground mixture to the kadai.

- Let it boil really well for abt 10 mins.

- Add water if required when boiling.

- Add finely chopped curry leaves & kothamali & turn off & close the kadai.

- Serve with Veg biryani, Parotta or chapathi.

Kalthirikkai Kalyana Curry by Vidhya Jaiganesh

Kalthirikkai Kalyana Curry by Vidhya Jaiganesh

This is my DH's favourite n now mine too.So here you go selvi n meena...

1.Take a pan and add 1/2tsp of oil n dry roast 11/4 tbsp coriander seeds,1 tbsp channa dal n 5-6 red chillies.Grind this into dry powder after it cools n keep it aside.

2.Take 5-6 Indian brinjals cut them into 8 long pieces and put in water.

3.In a pan now add 1-2 tbsp oil,add 1tsp mustard,1 tsp urad dal,pinch of turmeric,curry leaves n asoefetida

4.Once the sesoning is done drain water from brinjal and add it to oil.

5.fry them in oil for few mins and then sprinkle very little water(if reqd) and open cook these till done.

6.Now grate 2tbsp of coconut and add the ground powder and this to the cooked brinjal.

7.Make sure all the pieces get coated and if reqd add oil.

8.Yummy Kalyana Kathirikai curry is ready and goes well with plain rice,rasam,sambar!!

Tip:This curry tastes best if water is not added much as it overcooks it and spoils the shape.

Also while frying 2 cloves n a small cinnamon stick make it aromatic although in marriages they dont use it in prepn.

Muttaigos, muttai podimas by Malathi

Muttaigos, muttai podimas

This is one of the traditional Kongu nattu dish. I recently made it and it came out well..so thought of sharing it here......

Ingredients :

1/4 Kg - Chopped Cabbage
2 Nos - Eggs
1/2 Cup - Grated coconut
2 Nos - Green Chillies
1 Tsp - Saunf
1 Tsp - Khus Khus
4 Cloves - Garlic
1 No - Ginger
1 No - Onion Chopped
1 Tsp - Mustard Seeds
1 Tsp - Urad Dal
1/2 tsp - Turmeric powder
2 Tbsp - Oil
Salt to taste

Cooking Instructions :

- Grind together ginger, garlic, saunf, khus khus, green chillies to a rough paste
- With some oil in a pan pop mustard seeds and add urad dal
- Add onions and saute till golden brown
- Add cabbage to the mixture, saute for some time
- Add the ground paste and add 1/2 cup water
- Add salt to taste
- Beat with turmeric powder the two eggs and add it to the cabbage mixture once cooked
- Once the egg is cooked take the pan off the burner and add grated coconut.
- Serve as accompaniment

Zucchini kootu by Selvi

Zucchini kootu by Selvi

zucchini--diced small

tempering
oil,mustard seeds,urud,curry leaves

grind
coconut,green chillies,jeera,1 teaspoon red onion,turmeric


first,temper,add zucchini pieces then fry for a few mins and add the ground masala...add salt just b4 u switch off...romba cook aahanumnu kooda avasiyam illa...

variation

add curd or butter milk to make it more koottu..without dhal..:)

Brussel Sprouts and baby potato masala by Ramya

Brussel Sprouts and baby potato masala by Ramya

Baby potato and brussel sprouts: 10 each(cut in half)
onion: 1 finely chopped
cilantro.

masalas:
Jeera: 1/2 tsp
Dhania Jeera powder: 2 tsp
sabji masala by mtr: 1 tsp
red chilli powder: 1 tsp
Salt
Oil
1/2 cup water

In a kadai, add oil then jeera, let it splutter. Then add onion, let it fry well.. then add the Dhania Jeera powder, sabji masala, red chilli powder and toss around a little.
Add the cut brussels and potatoes. Add 1/2 cup of water and close the lid for 5 mnts-10mnts depending on gas or electric stove.
Add salt finally with chopped cilantro...
If you want a gravy(before you add the masalas, add one big tomato fry it with the onion, grind them(onion and tomato paste) add it back to the kadai, add masalas and veges...gravy ready)

Paneer Gobi Masala by Vidhya

Paneer Gobi Masala by Vidhya

1.Cut cauliflower into flowerets,add a pinch or turmeric n salt and boil in mw closed for 7mins-high.

2.Now in a deep pan adda tsp of oil,cumin seeds n 1 medium chopped onion.Let it cook

3.Meanwhile take tomato,2-3tsp poppy seeds,ginger(1inch) n garlic 3pods and grind to paste.

4.Add this to cooked onion mixture till the raw smell goes.

5.Add 1tsp jeera powder,1 tsp coriander powder n 1 tsp chilli powder(as reqd)

6.Now drain the cauliflower and add it to the mixture and add 1/2 cup water.

7.Put the lid and leave it on medium for 3-5 mins.

8.At this stage make sure cauliflower cooks but still crispy and the masalas dnt get dry,if you need gravy kind add water as reqd.

9.Add garam masala stir and switch it off.

10.Once it cools add some lemon juice(optional)

11.Now when you add paneer if you are adding it fresh make sure it doesnt break bcos of the heat.

Instead you can fry paneer or add fried paneer directly to the gravy.

Season with fresh coriander n enjoy with rotis.

Alternatively we can fry cauliflower instead of boiling too!

Thakkali Kai Kootu by Vidhya

Thakkali Kai Kootu by Vidhya

Get green tomatoes,konjam podi podiya narukki boil sometime with turmeric.In little oil fry jeera,red chiily(if green chilly no need to fry),urad dal n coconut(1tbsp:2-3:2 tbsp)

Once tomatoes r almost cooked add this,let it boil.Pressure cook moong dal/toor dal n add to this n once it comes to a boil season it with jeera n curry leaves.

minced 1 garlic pod and added it while seasoning

If u like u can add a tsp of lime juice at the end or add one ripe tomato in the starting with the green ones!!

Snow Peas by Selvi

Snow Peas by Selvi

oil,kadugu.jeera.onion.curry leaves,asafoetida...thinly sliced snow peas,I cook by closing the lid...when almost done...salt..aprum switch off and add grated coconut...ithukku coconut kandippa nalla taste kudukkum..try..:)

AVIAL by Suma

AVIAL by Suma

Avial epome Coc oil la thalikanum and at the end ..... add 1 spoon pacha coc oil podanum.....that makes the diff...this is how my mom does it.

GRIND THE Cocunut with green chillies, jeera and chinna vengayam ) cocunut add paninapram romba neram stove la vaika koodadhu...

and the veggies u add make the diff too...c'flower lam add panakoodadhu

ENNAI KATHTHARIKAI CURRY

ENNAI KATHTHARIKAI CURRY by Kalai

Groundnuts-2tbsp,
Kuskus-1sp,
Methi seeds [fenugreek seeds]-1/2sp,
White sesame seeds-1sp,
Cummin seeds-3/4sp,
Sambar onions- 15.
Tomato pieces-11/2 cups,
Garlic flakes-6,
Coriander powder-11/2sp,
Chilli powder-1 tbsp,
Turmeric powder-1sp
Kaththarikai [brinjal]-8 to 10[small size],
Gingelly oil- 4tbsp,
Mustard seeds-1sp,
Peppercorns-1sp,
Green chillies-5,[slit them lengthwise]
Tamarind-a lime size
Enough salt to taste.
Dry roast groundnuts, cummin seeds, kuskus, sesame seeds, fenugreeks seeds to a golden brown colour and grind them with onions, tomatoes and garlic without adding water.Add the turperic powder, chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8 pieces lengthwise, add enough salt and the mixed masala to this, mix well and keep them covered for 1/2 hour. Heat the oil in a kadai and add mustard seeds.
When it splutters, add the green chillies and the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The gravy must be thick.

Chilli Paneer by Subashini Ramesh

Paneer-1 regular size bar
Big Onion-1
Bell Pepper big-1
SoySauce-2 tsp
Chilli garlic sauce-1tsp
Tomato sauce or ketchup-1tsp
White or black pepper-acc to taste
1 full garlic
Corn Flour-1tssp
Ginger Garlic Paste-1tsp

Method:
cube the panner...Mix corn flour,ginger garlic paste,salt,pepper with little water....make it slightly watery....not its shdnt be very thin or very think...add panner to this mix n fry in oil...Take the paneer from oil and keep it aside...
Now add oil in a kadai..then add garlic,onion and fry until translucent.Add salt while frying onions...then add bell pepper and fry....now add soysauce,chilli garlic sauce,tomato sauce/ketchup....if u want more spice add pepper powder...fry all this and once the bell pepper is cooked,add fried paneer cubes and mix....add corainder for garnishing...

Mushroom Masala Fry by Vishali Vijay

imp note----mushroom already neraiya water vidum while cooking,cook panracha water vathinadhukapuram xtra gravy madhiri venum na u can add up water.

mustard ,split urad dhal tamper panittu,add onion one hand full diced,knjm transparent aanadhum add turmeric powder,chilli powder,corriander and jeeraham powder,if u want u can add up half t-spn of gg paste&salt.thn slice panni vechrukkum mushroom add panikonga.nalla thanni vidum,knjm time close panni vega vidunga,apuram sim r medium flame la pottu mushroom tenderly cooked ah parthuttu irakidunga knjm corriander leaves melappla thuvi.

mushroom gravy----

tamering add mustard n urad dhal,thn onions & bit of tomatoes&4g.chillies,suate it well until tomato breaks n turns juicy.add turmeric powder.add mushrooms,let it get boiled until lotsa water will b oozing out.

in btwn in a mixer,try adding 3-4tblsn of coconut shredded one and vth dat 2tblspn of plain raw arisi wat eva arisi u want u can add up.nalla one glass of water pour panni grind it.now take that water alone frm the grinded ingredient and pour it in to the mushroom.
if u want more gravy again repeat the same procedure vththe same used ingredients,xtract the water and add it to mushroom.this has to b applied wen there no more water in mushroom wen it was allowed to cook.ipom finally add salt.

Note:

if u want add up sum chilli powder and jeera powder fr mushroom gravy.

thick aanadhum stop frm flame and eat it vth rice.

COCONUT RAITHA / Thengai thayir pachhadi by Jayanthi

Plain yogurt - 2 cups
Salt to taste
Grated/powdered coconut - 2 tablespoons

For seasoning:

oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Channa dhal - 1.5 teaspoons
Red chilli - 1
Cilantro - 1 teaspoon finely chopped

Procedure:

* Dry Roast coconut for few seconds....

* In a bowl, mix the yogurt, the dry roast coconut and salt.

* In a pan, heat oil, add mustard seeds and wait for them to splutter. Immediately after they splutter, add asafoetida, channa dhal and red chilli and fry until the channa dhal turns light golden brown in color.

*Then transfer the contents to the yogurt mixture.

* Garnish with finely chopped cilantro.

Yummy Thengai thayir pachhadi is ready :-)

Kathirikai Deep Fry / Ennai Kathirikai by Nivedita

Required:
brinjal ( cut into small pieces)
tamarind water( just 2 to 3 spoonfuls is sufficient)
sambhar powder
chilli powder
salt ( all the aboe 3 to suit ur taste buds)

to temper:
mustards
jeeragam
currey leaves
oil( preferably namba nalla ennai )

method:

to the oil add mustard , jeeragam and curryleaves and temper.
once the mustard splutters add the cut brinjal pieces and saute.
when the color of the brinjal starts to turn brown add the tamarind water.
allow it to boil well in the pan ( u dont need to add water).......
add sambhar powder , chilli powder and salt to the frying brinjals.
allow the brinjal to deep fry and as and when u feel the frying is sufficient u can remove the pan from the stove.