Simple Black Pepper Mushroom Stir Fry.

Black Pepper Mushroom Stir Fry is a simple and spicy side dish made with white button mushrooms. A very tasty and delicious stir fry goes well with rice, chapathi, roti etc.

The following ingredients are needed to prepare Simple Black Pepper Mushroom Stir Fry.

Ingredients:-

White Buttton Mushroom.  -20

Pepper powder.                    -2tsp

G

reen chillies.                     -2

Curry leaves.                       -1spring

Mustard seeds.                    -1tsp

Cooking oil.                        -2tsp

Salt.                                    -to taste

Instructions:-

1. Wash the white Button Mushrooms 2 / 3 times in water..

2. Keep the washed and cleaned white button Mushrooms in a colander to drain water. 

3. Chop the washed Button Mushroom into rough pieces and keep aside.

4. Wash and half slit Green chillies and keep aside.

Method:-

1. Heat cooking  oil in a pan and splutter Mustard seeds and saute well. Add half slit Green chillies and Curry leaves. Fry in oil for a second.

2. Add the chopped button Mushroom pieces into the pan and mix well.

3. Add Pepper powder into the pan and mix with the chopped Mushroom pieces.

4. Cover and cook the button Mushroom pieces on low flame for 20 minutes without adding water. The mushroom itself will leave water. Saute in between.

5. Add required Salt into the pan and mix with the cooked button Mushroom pieces.

6. Cover and cook till the Mushroom pieces absorbs water. Saute in between. Switch off the flame.

A simple and tasty Black pepper Mushroom Stir Fry is ready to serve hot with chapathi, roti, rice etc.

MUSHROOM BLACK PEPPER STIR FRY- Step By Step Method With Photos.

Instructions:-

1. Wash the white Button Mushrooms 2 / 3 times in water.

2. Keep the washed and cleaned white button Mushrooms in a colander to drain water.

2. Chop the washed Button Mushroom into rough pieces and keep aside.

3. Wash and half slit Green chillies and keep aside.

Method:-

1. Heat oil in a pan and splutter Mustard seeds and saute well. Add half slit Green chillies and Curry leaves. Fry in oil for a second.

2. Add the chopped button Mushroom pieces into the pan and mix well.

3. Add Pepper powder into the pan and mix with the chopped Mushroom pieces.

4. Cover and cook the button Mushroom pieces on low flame for 20 minutes without adding water. The mushroom itself will leave water. Saute in between.

5. Add required Salt into the pan and mix with the cooked Mushroom pieces. 

6. Cover and cook till the Mushroom pieces absorbs water. Saute in between. Switch off the flame.

A very tasty and simple Black Pepper Mushroom Stir Fry is ready to serve hot with chapathi, roti, rice etc.

Ginger Toor dal Rasam

Ginger Toor dal Rasam is a tasty and healthy rasam made with ginger, toor dal and  spices.Ginger Toor dal Rasam goes well with rice and also a good remedy for cold, throat infections etc.

The following ingredients are needed to prepare Ginger Toor dal Rasam.

Ingredients:-

Toor dal.              -1 cup
Green chilly.         -1
Ginger.                 - a big piece
Turmeric powder. - 1/4 tsp
Tamarind.             - a marble size
Salt.                      -to taste

For crushing the Spice Powder:-

Black Pepper.     - 8
Dry Red chilly.     -1
Cumin seeds.      -1tsp

For Seasoning:-

Ghee /oil..       -1tsp
Cumin seeds.  -1/2tsp
Curry leaves.   -1spring
Hing powder.    -1/2 tsp

Instructions:-

1. Wash and half slit one Green chilly and keep aside.

2. Peel,wash,chop and crush a big piece of Ginger and keep aside.

3. Wash and pressure cook Toor dal along with half slit Green chilly, crushed Ginger pieces,Turmeric powder and 2 cup of water for 3 whistles and keep aside.

4. Dry roast Black Pepper, Cumin seeds and one dry Red chilly on low flame and crush it to a coarse powder with mortar and pestle.Keep aside the crushed spice powder mixture.

5. Soak Tamarind in little water for few minutes and extract Tamarind juice and keep aside.

Method:-

1. In a cooking vessel add the cooked Toordal, boiled water and all other ingredients from the cooker vessel. Add required Salt and little more water and boil.

2. Add Tamarind juice in the cooking vessel and mix well.

3. Add the crushed Spice powder mixture and mix well.Boil for few minutes and switch off the flame.

4. Heat 1tsp Ghee or oil in a pan for seasoning and splutter Cumin seeds and saute well.

5. Add Curry leaves and fry for a second.

6. Add Hing powder and saute well and switch off the flame.

7. Pour the above seasoning into the  Giner Rasam in the cooking vessel.

8. Transfer the Ginger Toor dal Rasam to a serving bowl.

A tasty Ginger Toor dal Rasam is ready to serve hot.

Sopur Kooka Pulichikeri / Chinese Potato Curd Curry

Chinese Potato is called Sopur Kook in Konkani. Sopur Kooka Pulichikeri is a Konkani style curd based sour and spicy curry made with Chinese Potatoes. A tasty and delicious Pulichikery / Chinese Potato curry goes well as a side dish with rice.

The following ingredients are needed to prepare Sopur Kooka Pulichikeri / Chinese Potato Curd Curry.

Ingredients:-

Chinese Potato.  - 25
Curd                   -1 cup
Salt.                    - to taste

For grinding Coconut masala paste:-

Grated Coconut.   - 1cup
Dry Red chillies.  - 5
Turmeric powder. - 1/4 tsp

For Seasoning :-

Coconut oil / oil. -1tsp
Mustard seeds.    -1/2tsp
Cumin seeds.       -1/2tsp
Curry leaves.       -1spring

Instructions:-

1. Take 25 Chinese Potatoes /Sopur Kook on a plate.

Chinese Potatoes/ Sopur Kook

2. Remove the outer skin of the Chinese Potatoes with a knife and wash well 2/3 times in water. Pressure cook adding required water just to cover the Chinese Potatoes for 2 whistles and keep aside the cooked Chinese Potatoes.

3. Grind the grated Coconut, dry Red chillies and Turmeric powder to a smooth paste adding very little water and keep aside the ground Coconut masala paste.

4.Whisk the Curd adding little water and keep aside.

Method:-

1. In a cooking vessel add the cooked Chinese potatoes. Add 2 cup of water and required Salt and boil well.

2. Add  the ground Coconut masala paste and mix well. Boil and cook for 2 minutes on low flame.

3. Add  the whisked Curd into the curry in the cooking vessel and mix well.

4. When the bubbles starts to appear and the curry starts to boil switch off the flame.

5. Heat Coconut oil  in a pan for seasoning and splutter Mustatd seeds and Cumin seeds and saute well. Add Curry leaves and fry well and switch off the flame.

6. Pour the above seasoning into the curry in the cooking vessel.

7. Transfer the Sopur Kooka Pulichikeri / Chinese Potato Curd Curry to a serving bowl.

A tasty Sopur Kooka Pulichikeri /Chinese Potato Curd Curry is ready to serve with rice.

Pepper Garlic Rasam

Pepper Garlic Rasam is a tasty and healthy rasam made with black pepper, garlic, tomato and other ingredients. Pepper garlic Rasam is a delicious rasam goes well with rice and a good remedy for cold, throat infection etc.

The following ingredients are needed to prepare Pepper Garlic Rasam.

Ingredients:-

Tomato.                 - 3
Garlic cloves.        - 9
Black Pepper.        -1 and 1/2 tsp
Tamarind.              - a gooseberry size
Turmeric powder. - 1/2tsp
Coriander leaves.  - a bunch
Salt.                       -to taste
Cooking oil           -2tbsp
Mustard seeds.      -1/2tsp
Cumin seeds.        -1/2tsp
Curry leaves.        -1spring
Hing powder.        -1tsp

Instructions:-

1. Wash and chop Tomatoes into small pieces and keep aside.

2. Crush the Black pepper using mortar and pestle and keep aside.

3. Peel and chop Garlic cloves into small pieces and keep aside.

4. Soak Tamarind in 1cup of little hot water for 5 minutes and extract theTamarind juice and keep aside.

5. Clean, wash and finely chop the Coriander leaves and keep aside.

Method:-

1. Heat oil in a wide bottom pan and splutter Mustard seeds and Cumin seeds and saute well.

2. Add chopped Garlic pieces and saute well for few seconds.

3. Add Curry leaves and saute well.

4. Add chopped Tomato pieces and saute well for 2 minutes.

5. Add Hing powder and Turmeric powder and saute well.

6. Add the extracted Tamarind juice and 2 cup of water. Mix well and boil for 2 minutes.

7. Add required Salt and mix well. Add crushed Black Pepper and stir well. 

8. Cover the pan with a lid.Boil and cook for 10 minutes on low flame.

9. Add chopped Coriander leaves and saute for a second. Switch off the flame.

10. Transfer the pepper Garlic Rasam to a serving bowl.

A tasty and healthy Pepper Garlic Rasam is ready to serve hot with Rice.

Red Cowpeas Curry (Chawli Humman).

Red Cowpeas are called Chawli in Konkani. Chawli Humman is a Konkani style simple and easy to prepare Red Cowpeas curry and goes well with hot steaming rice.

The following ingredients are needed to prepare Red Cowpeas Curry / Chawli Humman.

Ingredients:-

Red Cowpeas / Chawli - 1 cup
Salt.                               - to taste.

For Seasoning:-

Coconut oil / oil.    - 2tsp
Mustard seeds.       -1tsp
Garlic cloves.         -2 chopped (optional)
Green chillies.        - 2
Curry leaves.          -1spring
Red chilly powder. -1/4tsp
Hing powder.         -1tsp

Instructions:-

Wash and soak the Red Cowpeas in water overnight. Discard the soaked water and pressure cook the Red Cowpeas adding 2 cup of water for 2 whistles and keep aside.

Wash and half slit Green chillies and keep aside.

Peel and chop Garlic and keep aside.[optional]

Method:-

Heat Coconut oil or any cooking oil in a pan on medium flame and splutter Mustard seeds and saute well.

Add chopped Garlic cloves and saute well.(optional).

Add half slit Green chillies and Curry leaves and fry in oil for a second.

Add 1/4tsp Red chilly powder and saute well.

Add Hing powder and mix well.

Add the cooked Red Cowpeas along with cooked water and mix with the seasoning in the pan.

Add required Salt and mix well. Boil and cook for 2 minutes on low flame and switch of the flame.

A tasty and easy to prepare Red Cowpeas Curry / Chawli Humman is ready to serve with hot steaming rice.

Kumbalanga Moru Curry / Winter Melon Curry.

Winter melon (Ash gourd) is called Kumbalanga in Kerala. Kumbalanga Moru Curry / Winter Melon Curry is a coconut and curd based Kerala style gravy dish made with winter melon (ash gourd). Kumbalanga Moru Curry is a very tasty and delicious curry goes well with Rice.

The following ingredients are needed to prepare Kumblanga Moru Curry / Winter Melon Curry.

Ingredients:-

Winter Melon /Ash gourd. - 2 cup chopped
Turmeric powder.              - a pinch
Curd.                                  -1cup
Salt.                                    -to taste

For grinding the Coconut Masala Paste:-

Grated Coconut. -1cup
Cumin seeds.      -1/4tsp
Green chilly.       -1
Garlic cloves.      -2
Shallots.              - 4

For Seasoning:-

Coconut oil / oil. -1tsp
Mustard seeds.    - 1/2 tsp
Fenugreek seeds. -1/4 tsp
Dry Red chillies.  -2 [broken into halves]
Curry leaves.        -1spring

Instructions:-

Peel the outer skin and chop the Winter Melon (Ash gourd) and remove the seeds. Then chop the Winter melon into small cubes and keep aside.

Peel the Garlic and Shallots and keep aside.

Grind the grated Coconut along with Cumin seeds, one Green chilly, peeled Shallots and Garlic cloves to a fine paste adding very little water. Keep aside the ground Coconut masala paste.

Whisk the Curd and keep aside.

Method:-

In a cooking vessel add the chopped Winter melon cubes, 2 cup of Water and Turmeric powder. Boil and cook the Winter melon till soft.

Add Salt into the cooking vessel and mix well.

Add the ground Coconut Masala paste into the cooking vessel and mix well. Add 1/2 cup of water and boil for a minute.

Add whisked Curd into the cooking vessel and mix well. When the bubbles begins to appear on the sides of the gravy in the vessel switch off the flame. Do not boil the gravy after adding Curd.

Heat oil in a pan for seasoning and splutter Mustard seeds and Fenugreek seeds and saute well.Add broken dry Red chilly pieces and Curry leaves. Saute well and fry in oil for a second and switch off the flame.

Pour the above seasoning into the gravy in the cooking vessel.

A tasty and delicious Kumbalanga Moru Curry/ Winter Melon Curry is ready to serve with Rice.

Banana Peel Thoran / Kaya Tholi Thoran

Banana Peel Thoran / Kaya Tholi Thoran is a tasty and delicious Kerala style stir fry made with raw Nendran banana peels (Kerala banana peels).

The following ingredients are needed to prepare Banana Peel Thoran / Kaya Tholi Thoran.

Ingredients:-

Raw Banana peels. - 3
Salt.                        - to taste

For grinding the Coconut Masala:-

GratedCoconut. -1/2 cup
Cumin seeds.     - 1tsp
Green chilly.      -1
Garlic.                -1 flake
Shallots.             -3

For Seasoning:-

Coconut oil / Oil. -2tbsp
Mustard seeds.     -1/2tsp
Dry Red chillies.  -2 (broken into halves)
Curry leaves.        -1spring
Hing powder.        -1tsp
Turmeric powder. -1/4tsp

Instructions:-

1.Wash the raw Nendren banana peels [Kerala banana peels]

raw Nendran banana Peels / Kaya Tholi

2. Remove both the ends of the raw banana peels and chop into 1 inch small lengthy piece. Keep the chopped Banana peels in water to avoid the change of colour of the peels.

3. Grind grated Coconut, Green chilly, Cumin seeds, Garlic and Shallots to a fine paste without adding water and keep aside.

Method:-

1. Heat Coconut oil or any cooking oil in a pan and splutter Mustard seeds and saute well.

2. Add broken dry Red chilly pieces and Curry leaves and fry well.

3. Add Hing powder and Turmeric powder and saute well.

4. Add the chopped Banana peel pieces and 1/4 cup of water and mix well. Cover and cook on low flame for 5 minutes.

5. Add required Salt and mix well.

6. Add ground Coconut Masala paste and saute well on low flame till the raw smell goes off.

7. Switch off the flame and transfer the banana peel stir fry to a serving bowl.

A tasty and delicious Banana Peel Thoran / Kaya Tholi Thoran is ready to serve as a side dish with rice.

Cucumber Dal Curry (Vellarikka Parippu Curry)

Cucumber Dal Curry also known as Vellarikka Parippu Curry in Kerala is made with Toor dal and Yellow Cucumber.

The following ingredients are needed to prepare Cucumber Dal Curry ,/ Vellarikka Parippu Curry.

Ingredients:-

Cucumber.             - 1cup
Toor dal.                - 1cup
Tomato.                 - 2
Green chilly.         - 2 
Turmeric powder. - 1/4 tsp
Salt.                      - to taste.

For Seasoning:-

Coconut oil/Oil.  - 2tsp
Mustard seeds.    -1/2 tsp
Cumin seeds.       -1/2tsp
Onion.                  - 2 medium size
Dry Red chillies.  - 3 ( broken into halves)
Garlic cloves        - 2 (crushed)
Curry leaves.        -1spring
Hing powder.        -1tsp
Chilly powder.      -1/4 tsp 

Instructions:-

Peel the outer skin and chop Cucumber into small cubes. Wash and keep aside.

Wash and half slit Green Chillies and keep aside.

Wash and roughly chop Tomatoes and keep aside.

Peel and chop Onion into small pieces and keep aside.

Peel and crush Garlic cloves and keep aside.

Broke dry Red chillies into small pieces and keep aside.

Method:-

Wash and pressure cook Toor dal along with chopped Cucumber cubes, half slit Green chillies, chopped Tomatoes, Turmeric powder, 1/2tsp Oil and 3 cup of water for 3 whistles on low flame.

Heat Coconut oil in a wide bottom pan and splutter Mustard seeds and Cumin seeds and saute well.

Add broken dry Red chilly pieces and crushed Garlic and fry well.

Add chopped Onion pieces and Curry leaves.Saute well till the Onion pieces becomes translucent.

Add Chilly powder and Hing powder and mix well. 

Add the cooked Toor dal, Cucumber cubes and other ingredients from the cooker vessel into the wide bottom pan.

Add required Salt and mix well. Boil and cook on low flame for 2 minutes and switch off the flame.

Transfer the Cucumber dal curry to a serving bowl.

A tasty Cucumber Dal Curry / Vellarikka Parippu Curry is ready to serve with Rice.

Colocasia Leaves Lentil Curry (Colocasia Dal Curry)

Colocasia Leaves Lentil Curry is a very tasty and delicious colocasia dal curry made with tender colocasia leaves and split yellow moong dal. 

The following ingredients are needed to prepare Colocasia Leaves Lentil Curry / Colocsia Dal Curry.

Ingredients:-

Colocasia leaves.            - 30 (tender)
Split yellow Moong dal. -1/2 cup
Bilimbi fruit/ Bimbul.     - 8
Red chilly powder.          - 3tsp
Turmeric powder.            -1/2tsp
Ghee.                               -1tsp
Coconut oil.                     -2 tsp
Hing powder.                   -2 tsp
Salt.                                 -to taste

Instructions:-

Wash, clean and devein the Colocasia leaves and chop into small pieces and keep aside.

Wash and chop Bilimbi into small pieces and keep aside.

Pressure cook split yellow Moong dal along with 1 and 1/2 cup of water, Turmeric powder and Ghee for 3 whistles and keep aside.

Method:-

Heat 1tsp Coconut oil in a wide bottom pan on low flame and splutter Mustard seeds and saute well.

Add Red chilly powder and saute well on low flame.

Add the chopped Bilimbi pieces and saute well.

Add chopped Colocasia leaves along with 2 cup of water and required Salt. Cook for 30 minutes on low flame till the Colocasia leaves become soft.

Add the cooked yellow split Moong dal and mix with the cooked Colocasia leaves and saute well. Cook for 5 minutes on low flame.

Add Hing powder and mix well. Switch off the flame.

Add 1tsp Coconut oil over the Colocasia dal curry and mix well.

Transfer the Colocasia dal curry to a serving bowl.

A very tasty Colocasia leaves Lentil Curry / Colocasia Dal Curry is ready to serve as a side dish with Rice.

SOYA CHUNKS MASALA CURRY

Soya Chunks are obtained from Soyabeans at the time of the extraction of Soyabean oil. Soya chunks are also known as meal makers rich in protein and also high in carbohydrate and low in cholesterol.Soya Chunks Masala Curry is a delicious, healthy and tasty side dish made with soya chunks adding onion, tomato, ginger, garlic and spice powders.It is best served with rice, chapathi, phulka or roti.

The following ingredients are needed to prepare Soya Chunks Masala Curry.

Ingredients:-

Soya chunks.           -1cup
Onion.                     - 2
Ginger.                    - a small piece.
Garlic cloves.          - 4
Coriander powder.  -2tsp
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Black Pepper          -1/4tsp
Cinnamon               -1 inch stick
Cloves.                    - 4
Cardamom.              -2
Fennel seeds.           -1/4 tsp
Curry leaves.           -1spring
Tomato.                   -2
Oil.                         -2tbsp
Salt.                       - to taste
Water.                    - 1/4 cup

Instructions:-

1). In a vessel boil water with little Salt.Add 1cup of Soya chunks and boil for 10 minutes. Switch off the flame.Then close the vessel with a lid and keep the Soya chunks to soak in the boiled water for another 10 minutes. Discard the boiled water and squeeze the Soya chunks.Wash the boiled Soya chunks in fresh water and squeeze the water from Soya chunks.Again wash in fresh water 2/3 times and squeeze the water completely and keep aside the boiled Soya chunks.

2). Peel, wash and chop Onion into thin lengthy pieces and keep aside.

3). Wash and chop Tomatoes into small pieces and keep aside.

4). Peel, wash and chop Ginger and Garlic into thin lengthy pieces and Keep aside.

5). Grind together Cinnamon, Cloves, Cardamom, Black pepper, Fennel seeds, Coriander powder, Red chilly Powder and Turmeric powder to a fine powder and keep aside the ground spicy masala powder.

Method:-

1). Heat 2tbsp Oil in a pan and add the chopped Onion pieces and saute well till translucent.

2). Add chopped Ginger and Garlic pieces and stir well on low flame until the raw smell goes off.

3). Add the ground spicy masala powder and saute well.

4). Add boiled Soya Chunks, required Salt and 1/4 cup of water.Close the lid and cook for 5 minutes on low flame.

5). Add chopped Tomato pieces and saute well till the Tomato pieces become soft.

6). Add Curry leaves and saute well.Cover and cook the Soya chunks on low flame till the water absorbs and the Soya chunks nicely mix with the spice powders.

Transfer the Soya Chunks Masala Curry to a serving plate.

A tasty, healthy Soya Chunks Masala Curry is ready to serve with Chapathi, Phulka, Roti etc.

Bimbla Pachadi / Bilimbi Pachadi

Bilimbi fruit is called Bimbul in Konkani. Bimbla Pachadi /Bilimbi Pachadi is a tasty and tangy coconut and curd based side dish made with Bilimbi fruits and goes well with rice.

The following ingredients are needed to prepare Bimbla Pachadi.

Ingredients:-

Bilimbi /Bimbul -8
Green chilly.      -1
Onion.                -1
Curd.                  -1/2cup
Salt.                     - to taste

For grinding the paste:-

Grated Coconut. -1/2 cup
Green chillies      -2
Mustard seeds.    -10 seeds
Water.                  -2 bsp

For Seasoning:-

Coconut oil.        - 2tsp
Mustard seeds.    -1/2tsp
Dry Red chillies. -2
Curry leaves.       -1 spring

Instructions:-

Wash, trim the edge and chop the Bilimbi fruits into small pieces and keep aside.

Wash and slit a Green chilly into small pieces and keep aside.

Peel,wash and finely chop Onion and keep aside.

Grind grated Coconut, 2 Green chillies  and Mustard seeds to a fine paste adding 2tbsp of water and keep aside the  ground Coconut paste.

Whisk the Curd and keep aside.

Broke the dry Red chillies into small pieces and keep aside.

Method :-

In a vessel boil the chopped Bilimbi pieces adding required water and little Salt till soft. Discard the boiled water and transfer the boiled Bilimbi fruits into a bowl.

When cooled mash the boiled Bilimbi using your hands.

Add the finely chopped Onion and slit Green chilly into the bowl and mix well with the mashed Bilimbi.

Add the ground Coconut paste into the bowl and mix well.

Add 1/2 cup whisked Curd into the bowl and mix well.

Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add broken dry Red chilly pieces and fry well.Add Curry leaves and fry in oil and switch off the flame

Pour the above seasoning into the Pachadi in the bowl.

A tasty, little tangy Bimbla Pachadi is ready to serve with rice.

Tendli Green peas Sukke (Green peas Ivy gourd Masala Curry)

Ivy gourd is called Tendli in Konkani.Tendli Green Peas Sukke is a Konkani style coconut based spicy dry Peas masala curry made with Green peas,Ivy gourd and spice powders. A tasty side dish goes well with rice and dal curry.

The following ingredients are needed to prepare Tendle Green peas Sukke (Green peas Ivy gourd Masala Curry)

Ingredients:-

Dry Green peas.   -1cup
Ivy gourd (Tendli). - 8
Salt.                       - to taste
Bilimbi (Bimbul.    ) -3 or Tamarind. - a small piece.

For spicy Coconut Masala Mixture :-

Grated Coconut.   -1/2 cup
Red chilly powder. -1 and 1/2 tsp
Turmeric powder.   -1/4 tsp

For Seasoning:-

Cooking oil.      - 2tsp
Urad dal.           -1tsp
Mustard seeds. -1 tsp
Curry leaves.     -1spring


Instructions:-

1. Wash and soak dry Green peas in water for 8 hours or overnight.Pressure cook the soaked Green peas adding 1tsp Salt and required water just to cover the Green peas for 3 whistles on high flame. Keep aside.

2. Wash the Ivy gourd (Tendli) in water 2/ 3 times and remove dust. Trim both the ends of each Ivy gourd and chop each into 4 lengthy pieces. Boil the Ivy gourd pieces in little water and little Salt till soft and keep aside.

3. Wash and chop Bilimbi fruits into small pieces and keep aside. Or soak Tamarind in water and extract the Tamarind pulp and keep aside

4. In a mixing bowl add the grated Coconut, Red chilly powder and Turmeric powder. Mix all the ingredients in the bowl together and keep aside spicy Coconut Masala mixture.

Method:-

1. Heat Cooking oil in a wide bottom pan and add Urad dal and saute well.Splutter Mustard seeds and saute well.

2. Add the boiled Ivy gourd pieces and saute well.

3. Add the cooked Green peas and mix with the Ivy gourd pieces.

4. Add the chopped Bilimbi pieces or add Tamarind pulp and mix well.

5. Add the spicy Coconut Masala  mixture and mix well. Sprinkle little water and saute well and cook for 2 minutes on low flame. Then switch off the flame.

6. Transfer the Green peas Ivy gourd Masala curry in a serving bowl.

A tasty Tendli Green peas Sukke (Green peas Ivy gourd Masala Curry) is ready to serve as a side dish with rice and dal curry.

Vellarikka Moru Curry / Yellow Cucumber Curd Curry.

Yellow Cucumber is called Vellarikka in Kerala.Vellarikka Moru Curry also known as Vellarikka Pulissery in Kerala is a curd based tasty curry made with yellow cucumber.

The following ingredients are needed to prepare Vellarikka Moru Curry / Yellow Cucumber Curd Curry.

Ingredients:-

Vellarikka (Yellow Cucumber). -2 cup
Green chilly.                               -1
Red chilly powder.                      -1tsp
Turmeric powder.                        -1/4tsp
Salt.                                              - to taste
Curd.                                             -1 cup

For grinding the Coconut Paste:-

Grated Coconut. -1/2 cup
Green chilly.       -1
Cumin seeds.       -1tsp
Shallots.               - 3

For Seasoning:-

Coconut oil / oil. -1tsp
Mustard seeds.    -1tsp
Dry Red chilly.    -1 (broken into halves)
Curry leaves.        -1 spring

Instructions :-

1. Wash and chop Vellarikka / Yellow Cucumber and remove the seeds. Chop the Cucumber into small pieces along with skin and keep aside.

2. Wash and half slit one Green chilly and keep aside.

3. Grind grated Coconut, one Green chilly, Cumin seeds and Shallots to a smooth paste adding very little water and keep aside.

4. Whisk the Curd and keep aside.

Method:-

1. In a cooking vessel add the chopped Yellow Cucumber (Vellarikka) pieces, half slit Green chilly and 1cup of water and boil well.

2. Add required Salt and mix well.Cover and cook the Cucumber pieces till soft on low flame.

3. Add Red chilly powder and Turmeric powder and mix well. Cover and cook on low flame till the Cucumber pieces become soft.

4. Add the ground Coconut paste into the cooking vessel.

5. Mix the ground paste with the cooked Cucumber pieces and boil for a minute.

6. Add Curd into the cooking vessel and mix well and boil the curry on low flame.

7. When the bubble begins to appear and the curry starts to boil switch off the flame.

8. Heat oil in a pan for seasoning and splutter Mustard seeds and saute well. Add broken dry Red chilly pieces and fry well. Add Curry leaves and saute well for a second and switch off the flame.

9. Pour the above seasoning into the curry in the cooking vessel.

10. Transfer the Yellow Cucumber Curd Curry to a serving bowl.

A tasty Vellarikka Moru Curry / Yellow Cucumber Curd Curry is ready to serve with rice.

VELLARIKKA MORU CURRY / YELLOW CUCUMBER CURD CURRY RECIPE - Step By Step Method With Phtos.

Instructions :-

1. Wash and chop Vellarikka / Yellow Cucumber and remove the seeds. Chop the Cucumber into small pieces along with skin and keep aside.

2. Wash and half slit one Green chilly and keep aside.

3. Grind grated Coconut, one Green chilly, Cumin seeds and Shallots to a smooth paste adding very little water and keep aside.

4. Whisk the Curd and keep aside.

Method:-

1. In a cooking vessel add the chopped Yellow Cucumber (Vellarikka) pieces, half slit Green chilly and 1cup of water and boil well.

2. Add required Salt and mix well. Cover and cook the Cucumber on low flame.

3. Add Red chilly powder and Turmeric powder and mix well. Cover and cook on low flame till the Cucumber pieces become soft.

4. Add the ground Coconut paste into the cooking vessel.

5. Mix the ground paste with the cooked Cucumber pieces and boil for a minute on low flame.

6. Add Curd into the cooking vessel and mix well and boil the curry on low flame.

7. When the bubble begins to appear and the curry starts to boil switch off the flame.

8. Heat oil in a pan for seasoning and splutter Mustard seeds and saute well. Add broken dry Red chilly pieces and fry well. Add Curry leaves and saute well for a second and switch off the flame.

9. Pour the above seasoning into the curry in the cooking vessel.

10. Transfer the Yellow Cucumber Curd Curry to a serving bowl.

A tasty Vellarikka Moru Curry / Yellow Cucumber Curd Curry is ready to serve with rice.