Green gram Potato Curry / Kerala Cherupayar Curry

Cherupayar curry is a kerala style green gram curry adding potato and freshly ground coconut cumin green chilly masala paste and goes well with puttu and rice.The following ingredients are needed to prepare Green gram Potato Curry /Kerala Cherupayar Curry.

Ingredients:
Green gram /Cherupayar. -1 cup
Potato.                  -1 (medium size)
Green chilly.         -1
Garlic.                   -2 cloves
Red chilli powder. -1/2 tsp
Turmeric powder.  -1/4tsp
Salt.                        - to taste

For grinding Coconut Cumin Green chilly Paste:
Grated coconut.-1cup
Cumin seeds.    -1/2 tsp
Green chilly..    -3

For Tempering:
Mustard seeds.   -1tsp
Dry Red chillies.-2
Shallots.              - 6
Garlic cloves..     -3 
Curry leaves.       -1 sprig
Coconut oil.        -1tsp

Instructions:
1). Wash and soak green gram /cherupayar in water for 8 hours or overnight.

2). Peel, wash and chop potatoes into small cubed pieces. Pressure cook the potato cubes along with soaked green gram,1 green chilly 2 garlic cloves,1/4 tsp turmeric powder, 1/2 tsp red chilly powder and sufficient water for 3 whistles. Keep aside the cooked green gram potato mixture.

3). Grind grated coconut, cumin seeds, 2 green chillies in a mixer grinder to a fine paste.Keep aside the  freshly ground coconut cumin green chilly masala paste.

Method:
1). In a wide bottom pan add the pressure cooked green gram potato mixture, required salt and 1 and 1/2 cup of water and boil on low flame.

2). Add freshly ground coconut cumin green chilly masala paste and 1 cup of water into the pan and mix with the cooked green gram potato mixture.The curry will thicken as it cools. Add required water and adjust the consistency. Boil for 4 to 5 minutes on low flame or until raw smell of the masala goes out and stir well in between. Switch off the flame.

3). Heat 1tsp coconut oil in a small pan for tempering and splutter mustard seeds. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second. Add garlic cloves and shallots into the pan and saute well till garlic and shallots becomes light brown. Switch of the flame.

4). Pour the tempering into the green gram potato curry  cherupayar curry in the pan and mix well.Transfer the cherupayar curry to a serving bowl.

Green gram Potato Curry / Kerala Cherupayar Curry is ready to serve with puttu or rice. 

Green Brinjal Masala Stir Fry.

 

Green brinjal masala stir fry is a simple and easy to make delicious side dish and goes well as a side dish with rice.The following ingredients are needed to prepare Green Brinjal Masala Stir Fry.

Ingredients:
Green Brinjal.      - 4
Turmeric powder. -1/4 tsp
Red chilly powder.-1tsp
Coriander powder. -1tsp
Asafoetida.            -1tsp
Mustard seeds.       -1tsp
Urad dal.                -1/2 tsp
Methi seeds.          - 8 seeds only
Salt.                       - to taste
Cooking oil.           -2 tsp

Instructions:
1). Remove the stem and wash the green brinjals and cut them into two halves lengthwise and chop into small pieces.

2). In a mixing bowl add the chopped green brinjal pieces. Add turmeric powder, red chilly powder, coriander powder, asafoetida (hing powder) and required salt into the mixing bowl and mix with the chopped green brinjal pieces using your hand and keep aside for 15 minutes to marinate the green brinjal pieces.

Method:-
1). Heat 2 tsp oil in a wide bottom pan. Add urad dal and saute well.Splutter mustard seeds and methi seeds.

2). Add the marinated green brinjal pieces into the pan and saute well on low flame.Add 1/4 cup of water into the pan and mix well. Cover and cook the green brinjal pieces till soft on low flame. Saute in between to avoid sticking to the bottom of the pan.

3). Once the green brinjal pieces become soft and the water is fully absorbed switch off the flame.Transfer the green brinjal masala stir fry to a serving plate.

Very tasty Green Brinjal Masala Stir Fry is ready to serve hot with rice.

Surna Adgai /Konkani Style Yam Pickle /Chena Achar

 Surna adgai/ Yam pickle /Chena achar is a konkani style spicy pickle made with deep fried elephant yam pieces, roasted red chillies, roasted mustard seeds, fenugreek seeds, and tamarind goes well as a side dish with dosa, idli, appam and rice. The following ingredients are needed to prepare Surna Adgai / Konkani Style Yam Pickle / Chena Achar.

Ingredients:
Yam pieces chopped.-1 cup
Dry red chillies.        -10
Mustard seeds.          -1tsp
Fenugreek/Methi.     -1/4 tsp
Asafoetida / Hing.    -1tsp
Tamarind.-a gooseberry size
Salt.                           -to taste
Coconut oil.        - for frying

For Seasoning:
Mustard seeds.    -1 tsp
Curry leaves.       -1 sprig
Asafoetida / hing.-1/4 tsp
Coconut oil.         -1 tsp

Instructions:
1). Cut and remove the outer skin of elephant yam and chop the yam into 1/2 inch lengthy small pieces. Wash and clean the chopped yam pieces in water and keep them in a colander to drain water completely from it. Apply little salt on yam pieces and keep aside for 30 minutes to marinate. After 30 minutes squeeze out water from yam pieces. Deep fry the squeezed yam pieces in hot oil until crisp and golden brown. Keep aside the deep fried crispy yam pieces.

2).Soak a gooseberry size tamarind in little boiled and cooled water for 5 minutes.

3). Heat 1tsp coconut oil in a small pan and roast dry red chillies in hot oil till crisp on low flame. Remove the roasted red chillies from oil and transfer to a plate. In the same small pan add 1tsp mustard seeds and 1/4 tsp fenugreek seeds /methi seeds and roast on low flame for few seconds. Do not burn them. Add  1 tsp asafoetida / hing powder into the pan and mix well for a second. Switch off the flame and remove the roasted mustard seeds, fenugreek seeds and asafoetida from small pan and transfer to a plate.

4). In a small mixie jar add roasted dry red chillies and soaked tamarind and grind together to a smooth paste adding 1tbsp of boiled and cooled water. Add roasted mustard seeds, fenugreek /methi seeds, asafoetida/ hing and little salt into the small mixie jar and grind again for 2 rounds.

5). Transfer the ground red chilly tamarind mustard fenugreek asafoetida mixture to a small vessel. Wash the mixie jar with little boiled and cooled water and add the washed water into the small vessel and mix well. Check for salt and add required salt if needed. Mix the chilly tamarind paste mixture in the small vessel and give a boil. Switch off the flame.

6). Heat 1 tsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add curry leaves and saute in oil. Add 1/4 tsp asafoetida / hing powder and stir well. Switch off the flame and pour the seasoning into the boiled chilly tamarind paste mixture in the vessel.Cover the vessel with a lid and keep aside to cool.

7). When cooled add the deep fried crispy yam pieces into the boiled chilly tamarind paste mixture in the vessel and mix well.

8). After 1 hour Surna Adgai / Konkani style Yam Pickle /Chena Achar is ready to serve with dosa, idli, appam and rice.

Besan Rice Flour Dosa

Besan rice flour dosa is very easy to prepare instant and crispy dosa made with besan /gram flour, rice flour and rava /semolina and can be served with coconut chutney for breakfast. The following ingredients are needed to prepare Instant Besan Rice Flour Dosa.
Ingredients:
Rice flour.          -1 cup
Rava.                  -3/4 cup
Besan flour.        -1/4 cup
Green chilly.       -3
Shallots.              -4
Turmeric powder.-a pinch
Mustard seeds.    -1 tsp
Cumin seeds.       -1tsp
Curry leaves.       -few
Salt.                     -to taste
Water.                 -as required
Coconut oil.       -1tsp
Ghee          - for roasting dosa 

1). In a vessel add rava /semolina and 2 cup of water and soak for 15 minutes. Add rice flour and besan / gram flour into the vessel and mix everything using your hand. Add more water and make a loose batter.

2). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add thinly chopped green chillies, thinly chopped shallots and thinly chopped curry leaves and saute in ghee. Pour the seasoning into the dosa batter and mix well using a ladle.

3). Heat a dosa tawa and apply little ghee on tawa. Mix the dosa batter well.Take a ladle of loose dosa batter and pour it on tawa and make a thin round dosa. Don't spread dosa on tawa using the back of the ladle. Cover and cook dosa on medium low flame.

4). Apply little ghee all over dosa and flip it to cook the other side on low flame.

5). Remove the well roasted dosa from tawa and transfer to a serving plate. Repeat the process and roast besan rice flour dosa with the remaining dosa batter.

Instant and crispy Bessn Rice Flour Dosa is ready to serve with coconut chutney for breakfast. 

Ridge Gourd Tomato Potato Curry

Ridge gourd tomato potato curry is a simple and easy to prepare tasty curry goes well with rice. The following ingredients are needed to prepare Ridge gourd Tomato Potato Curry.
Ingredients:
Ridge gourd.      -1
Tomato.              -2
Potato.                -2
Green chilly.       -4
Asafoetida/ hing.-1/4 tsp
Water.                  -as required
Salt.                     - to taste
Coconut oil.         -2 tsp

Method:
1). Remove both the ends and spiny ridges on the ridge gourd. Chop the ridge gourd into thin 2 inch lengthy pieces. Peel and chop potatoes into thin 2 inch lengthy pieces.Chop tomatoes into thin 2 inch lengthy slices. Keep aside.

2). Heat 2 tsp coconut oil in a wide bottom pan and splutter mustard seeds. Add half slit green chillies and saute in oil. Add asafoetida / hing powder and stir in oil.

3). Add thinly chopped tomato slices and thinly chopped potato pieces into the pan and saute well.

4). Add thinly chopped ridge gourd pieces, required salt and 3/4 cup of water into the pan and mix well. Cover and cook on low flame until tomato, potato and ridge gourd pieces become soft. Switch off the flame. Transfer the ridge gourd tomato potato curry to a serving bowl.

Ridge gourd Tomato Potato Curry is ready to serve with rice.