Manga Muringaikka Curry/ Mango and Drumstick Curry

       Rice is our staple food. Where ever we stay countries beyond we usually eat rice for lunch. We need pouring curries and also dry curries daily to pair with rice. Usually we make Sambar, Rasam, Moor for pouring curries. This routine makes boring towards when we saw these curries.

       So today i have come up with a yummy alternative for those routine curries. I have taken recipe from a tv show years back. Laksmi Nair popular chef prepared this curry  and i took hints and made this curry years back and it was a super duper hit. From that day on wards i used to prepared this curry quite often. Easy to make tasty curry i am sure you all are going to love this curry.

Preparation Time: 5 minutes
Coking time: 15 minutes
Cuisine: Kerala
Serves: 4-5

INGREDIENTS:
Raw Mango, cut into bite size pieces-1
Drumstick, cut into 2-3 inch pieces-2
Onion-1 (or) Pearl onion- 10 nos
Turmeric powder- 1/4 teaspoon
Red Chilli powder- 1 ½ teaspoon
Coriander powder- 1½ teaspoon
Coconut, grated- 1 cup

To Temper:
Mustard seeds- 1/2 teaspoon
Fenugreek seeds/ methi- 1/4 teaspoon
Cumin/ Jeera- 1/4 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Heat oil in a pan and add mustard seeds and fenugreek seeds. When the mustard seeds starts splutter and the fenugreek seeds turns dark golden brown colour, add the cumin seeds and curry leaves in that hot oil.

• Add chopped onion and fry in that oil for a minute till transparent. Now add the drumstick and cook in that oil for a minute. 
• Add turmeric powder, red chilli powder and coriander powder and cook for just fifteen seconds. If you cook longer the masalas get burnt.

• Add two cups of water and mango pieces and salt. Close with a lid and cook till the drumstick cooks well. 
• Take coconut extract from the coconut twice thick and a thin extract.(In a blender jar add the coconut add slightly powder the coconut. Then add a cup of water and blend well. Take the extract with hand or passing through a sieve. This is 'Thick extract'. Add the extracted coconut inside the blender and add a cup more water blend for some time and take the extract this is 'Thin extract')

• First pour the thin extract and cook for minute or just the curry starts to boil. Check for salt and add if needed.
• Add the thick extract and switch off the gas when the curry starts to bubble.
• Do not over cook after adding thick coconut extract.

Note: You can use finely ground coconut paste instead of coconut milk.
Or you can take coconut milk only once together and make this curry.

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Vanpayar Manga Ozhichu Curry/ Vanpayar Ozhichu Curry/ Red Cow peas Raw Mango Curry

       Rice is our staple food and we prepare plain rice almost every day for our lunch. We have so many options for dry curries/ side dish like Thoran, Mezhukkupuratti, Erissery, Pulissery. But for pouring curries/ ozhichu curries we always prepare sambar, dhal, rasam, moru curry. But we have more healthier and tastier options too for pouring curries.

       This yummy curry is an easy to prepare curry can be prepared within minutes. I am sure you are really going to love this curry. Slightly tangy and mildly spicy; perfect balance of taste and flavours. Try this curry at home and let me know the results.

INGREDIENTS:

Red Cow peas/ Black eyed beans/ Vanpayar- 1 cup
Raw Mango- 1medium sized (I used Neelam variety)
Salt- to taste
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1/2 teaspoon
Sugar- 1/2 teaspoon

To grind:
Coconut, grated- 3/4 cup
Pearl onion/ small onion-4
Peppercorns/ powder- 1/2 teaspoon

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Pearl onion/ small onion, chopped- 1
Dried red chilli, broken-1
Curry leaves- 1 strand

PROCEDURE:

• Soak the cowpeas over night or minimum 5-6 hours in water. Cut the mangoes in to big chunks.
• Pressure cook the cow peas and cut mangoes with salt, turmeric powder and one and half a cup of water till the cow peas get cooked. It should not become mushy, cook around three whistles over medium heat.

• Once the pressure releases from pressure cooker open the lid and turn on the heat, add chilli powder and coriander powder and mix well.
• Grind coconut, pearl onion and peppercorns together as a fine paste.
• Once the vanpayar curry starts to boil add this coconut mixture and mix well.

• Heat oil in a pan and add mustard seeds and chopped pearl onion once the mustard seeds starts to splutter add thedried broken red chilli and curry leaves allow to fry for a second and switch off the gas.

• When the curry starts to bubble add the sugar and tempering; mix well and switch of the gas.

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Murugaikai Sambar/ Drumstick Sambar/ Murungakkai Sambar

       Murungaikai Sambar is a famous sambar belons to Tamil Cuisine. Easy to prepare sambar as it include only one veggie. You can save the timing in cutting of vegetables. Simple yet deliciouis sambar. Suits for tiffin like Idli and dosa and also for lunch.

       I love single vegetable sambar because the taste of one vegetable dominates in the sambar. In this sambar taste of drumstick dominates. You could replace chilli powder and coriander powder with a tablespoon of sambar powder if you wish.

INGREDIENTS:
Toor Dhal/ tuvaram paruppu- 1 cup
Turmeric powder- 1/4 teaspoon
Oil- 2 teaspoon
Drumstick/ Murungaikai-2
Peral Onion/ small Onion- 15
Garlic- 2 cloves
Tomato- 2 small
Tamarind - small gooseberry size
Chilli powder- 1 teaspoon
Coriander powder- 1 1/2 teaspoon
coriander leaves- handfull

To temper:
Oil- 2 teaspoon
Mustard seeds- 1/4 teaspoon
Fenugreek/ Methi seeds- 1/4 teaspoon
Cumin/ jeera- 1/4 teaspon
Curry leaves- 1 strand
Dried red chilli- 1
Asafetida- big pinch

PROCEDURE:

• Pressure cook toor dhal with 2-3 cups of water and turmeric powder till mushy.
• Using back side of the ladle or masher mash the dhal and and keep aside.
• In a deep pan heat two teaspoons of oil and add the pearl onion, garlic once the colour starts to change add the tomatoes and cook till soft.

• Add the cut drumstick pieces and salt fry in that oil for two minutes on medium flame.
• Add a cup of water and close with a lid and cook the drumstick till soft.
• Add the tamarind water and masala powders chilli powder, coriander powder and mix well and cook till the raw smell of masala and tamarind leaves.

• Add the mashed toor dhal and mix well. Add a cup or more water till you get the desired consistency of sambar.
• In another pan heat oil in a pan and splutter the mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
• Now add the jeera and dried red chilli and curry leaves and fry for fifteen seconds. Atlast switch off the gas and immediately add a big pinch of asafetida on the hot oil.

• Pour the tempering over the sambar and allow to boil once. Garnish with some chopped coriander leaves and swich off the gas.

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Mangai Sambar/ Raw Mango Sambar

       Raw Mango Sambar is an easy to  make one vegetable sambar. You could add more veggies if you like but here i am sharing with you the simple version of this Mangai Sambar prepared in Tamil Nadu. I have given the recipe to make this sambar super easy. But you can do tempering separately and add at last with the sambar.

      Raw Mango gives nice flavour and tangy taste to the sambar. Mangoes are abundance and cheap in this mango season. So we can make this delicious sambar to relish our taste buds at this season. You can make this sambar with any variety of Mango. But the Dhothapuri variety gives very nice taste with this sambar.

INGREDIENTS:

Raw Mango, Dhothapuri (Kili mooku)- 2 (one mango cut in to 6 pieces)
Toor dhal- 1/2 cup
Onion- 1 large
Garlic-2 cloves
Tomato- 1 large/ 2 small
Tamarind - small lemon size
Turmeric powder- 1/2 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1½ teaspoon
Coriander leaves- 3 teaspoons

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Fenugreek/ Methi seeds- 1/4 teaspoon
Cumin seeds- 1/4 teaspoon
Curry leaves- 1 strand
Asafetida- pinch

PROCEDURE:

• Heat oil in a pan and add the mustard seeds once it starts to splutter add the fenugreek seeds and cumin seeds. Roast the fenugreek seeds till it becomes light brown colour. Do not allow them to turn dark brown in colour, it makes sambar bitter.

• Now add the curry leaves and asafetida.
• In that oil add the chopped onion, garlic and cook till light brown colour.
• Add the tomatoes and little salt and cook till mushy.

• Add the tamarind juice and masala powders turmeric powder, chilli powder and coriander powder.(or you can add some sambar powder too. I have not used here)

• Cook till the raw taste of tamarind and the masala smell leaves and oil separates on top.
• Now add the mango pieces and allow to cook. It takes about 3-5 minutes to cook. Check by pressing a piece with hand the pulp should be soft to touch and glossy.
• Now add the cooked dhal and mix well without damaging the mango pieces.

• Allow to boil for a minute and check for salt and add coriander leaves and curry leaves and switch off the gas.

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Broccoli Capsicum Zunka

       Zunka is a Maharashtra Dish prepared with Besan Flour (Chickpea flour) and a similar version is available in Karnataka also. It is generally prepared using veggies such as Capsicum, Methi or Cabbage. It is a kind of Easy to make Dry Subzi. As broccoli also comes under Crucifers family (Cabbage's family), I had hoped this dish would turn out well and came out neat, really worth the trial. Got a New tasty side dish recipe in my Broccoli recipe Trials.

      Easy to prepare healthy side dish for rotis and parathas. Extra healthy with the addition of broccoli. The crunchy capsicum and the broccoli in the roasted besan masala are really easy to make and are a delight. Try this dish for dinner and make your family members happy and also healthy. A must try super easy healthy dish.

INGREDIENTS:
Broccoli, chopped- 1/2 big head (or) small- 1 head
Capsicum, cubed- 1
Besan/ Chickpea flour/ Kadalai Maavu- 1/2 cup
Onion-1
Green chillies-2
Ginger Garlic paste- 1 tablespoon
Asafetida- 1/4 teaspoon
Salt-to taste
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspon
Coriander powder- 1 teaspooon
Garam masala powder- 1/2 teaspoon
Oil- 3-4 tablespoons

PROCEDURE:

• Dry roast the chickpea flour till the slight aroma arises on low flame; Set aside. Do not burn the flour.
• Heat oil in a pan and add the Onion and salt cook till it becomes soft.

• Add the green chillies and ginger garlic paste and cook till the raw smell leaves.
• Now add the broccoli and capsicum with salt; roast in the same oil on medium high flame.
• Water should not ooze out as we have got to roast the veggies in the same oil. Capsicum starts to get light white blisters on the skin.

• Now add the turmeric, chilli powder, coriander powder and garam masala powders.
• Mix the masalas with the veggies and cook for a minute. Add the chickpea flour 1 tablespoon at a time and mix well and cook till you finish the whole gram flour.

• If the zunka looks like flour colour sprinkle some water and cook  until combined.
• Note: I have used here 1/2 cup of gram flour. You can increase the volume up to 3/4 cup.

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Nethili Thokku/ Anchovies in thick gravy

       Today I have come up with another Nethili Recipe prepared as an authentic Tamil Cuisine the "Thokku". Thokku is nothing but a thick gravy form of the curry almost with pickle consistency. Here i have prepared this dish using less oil. You could add extra oil if you want to. But this tastes really nice with less oil too. So it does not require adding extra oil and increasing the fat content in the gravy.

       This dish tastes really nice and does not require any curry to serve with this. Simply delicious with plain rice. If you want you can serve it with rasam. We loved this preparation. Its spicy and also really a mouthwatering recipe; feels like one wants to eat more and more.

INGREDIENTS:

Nethili/Anchovies- 1 ½ cup
Onion-1 big (3/4 cup)
Garlic- 2 big cloves
Tomatoes- 2 big ( 1 cup)
Turmeric powder- ¼ teaspoon
Chilli powder- 1½ teaspoon
Coriander powder- 1½ teaspoon
Pepper powder- ¼ teaspoon
Tamarind, soaked in water - small lemon size
Salt- to taste
Oil- 3-5 teaspoons
Curry leaves- 2 strands
Fenugreek seeds/ methi seeds- 1 teaspoon
Jeera/ cumin seeds- ¼ teaspoon

PROCEDURE:

• Grind onion, garlic and tomato as a fine paste in a blender. Extract tamarind water from soaked tamarind.

• Heat  3 teaspoons of oil in a pan; add fenugreek seeds, jeera and curry leaves. Once it is browned, add the ground onion tomato paste.
• Cook the paste in oil well till the oil separates on top. Now add the turmeric powder, chilli powder, coriander powder and pepper powder. 

•  Add half a cup of water if your feel the gravy is too dry/thick. Mix well and cook for thirty seconds; add tamarind water and salt; cook for a minute till the raw smell of tamarind leaves.
• Add the fish and salt; Cook two to three minutes without mixing using a ladle just swirl the pan for mixing.

• Swirl the pan; slightly shake and keep each thirty seconds to coat the masala over the fish. Add a teaspoon of oil over the gravy and allow to thicken the gravy like thokku consistency.
• Add curry leaves and switch of the gas; just once again swirl the pan to mix well.

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Ennai Kathirikka Kuzhambu/ Easy Brinjal Curry

        Ennai Kathirikka is an easy to make curry served with steamed rice. It is a traditional dish prepared in Tamil Nadu. This curry is the best alternative to either the normal sambar/dhal curry or Rasam. This dish can be made by stuffing (roasted and powdered lentils and chillies) inside the brinjal and the gravy can prepared in the same way. I have given here the easy version of this recipe.

INGREDIENTS:

Egg plant/ Brinjal- 8-10
Onion, chopped- 1
Garlic, whole- 3 cloves
Tomatoes, chopped- 2-3
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 tablespoon
Coriander powder- 1 tablespoon
Tamarind - gooseberry size
Curry leaves- 1 sprig
Oil- 5 teaspoons

PROCEDURE:

• Cut each brinjal crisscross from bottom towards the stem leaving a centimeter intact and immediately soak in water, to avoid browning.
• Soak tamarind in water and take the extract.

• Heat three teaspoons of oil in a pan and slightly roast this brinjal by sprinkling a  little salt while frying. Roast till the colour of the skin slightly changes and becomes slightly soft.
• Heat two teaspoons of oil in a pan and cook the onion till soft; then add the garlic cloves and cook for some more time.

• Add the tomatoes and salt;cook till soft and mushy.
• Add turmeric powder, chilli powder, coriander powder and cook for a minute.

• Add the tamarind extract and allow to boil; cook till the raw smell of the tamarind leaves.
• Add the roasted brinjal and cook inside the gravy till soft. Check for salt and add if required. Sprinkle curry leaves and switch off the gas.
• Note: You can also add 2 tablespoons of ground coconut paste with jeera and allow to boil for once to make this curry.
• Season with mustard seeds if you like.

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