Tomato Kurma / Veg Side Dish

Tomato Kurma / Veg Side Dish For Chappathi / Instant Curry For Rice:

    Tomato Kurma.. Yes !!! The name itself give a nice introduction, it is a gravy variety used as a side dish for chappathi and even goes well with the steamed rice. One of my friend request for this tomato curry(kurma) recipe so specially for her and obviously for all of my readers I post this recipe today. This is a easy and simple recipe to do , the time consumption is very less and even bachelors can do this curry. If you are going to have this curry with the steamed rice have some pappads .Mmmmmm Yummy dish will make your mouth watery. Ok Now lets see how to make this curry.

Ingredients:

1. Tomato - 3
2. Onion -1 (medium size)
3. Mustard seeds and urad dal - 1 tsp
4. Curry Leaves - few
5. Coriander leaves - for garnish
6. Oil - 2 tsp
7. Salt - as required

For Grinding:

1. Dry chillies - 4-5
2. Poppy seeds(Khus-Khus) - 1 tsp
3. Cumin seeds (jeeragam)- 1 tsp
4. Fennel Seeds(perunjeeragam) - 1 tsp
5. Cinnamon - 1 stick
6. Cardamom - 2 nos
7. Cloves - 2 nos
8. Coriander seeds - 1 tsp
9. Pepper corns - 1 tsp
10. Coconut - 1/2 cup (grated)

Method:

• Heat a kadai and add 1 tsp of oil add the coriander seeds, pepper corns, cloves, cardamom, cinnamon stick and dry chillies and fry the ingredients in low flame now add the poppy seeds , cumin seeds, fennel seeds and fry it till the raw smell disappears.
  
  
  
• Switch off the stove allow it to cool and grind it into a fine paste by adding little water.
  
• Grind the grated coconut in the mixer by adding some water and keep it  aside.
• Heat oil in a pan and add mustard and urad dal and allow it to temper.
• Now add the chopped onion  and the curry leaves and saute till translucent .
• Add the chopped tomatoes and cook till it get mashed.
  
• Now add the grinded paste and allow it to boil.
• Add the coconut paste and add required amount of water, Also add the salt for the gravy.
  
  
  
  
• Allow it to boil  and when the raw smell goes off switch off the stove and garnish with coriander leaves.
  
• Now our tomato kurma is ready to serve.

Chettinad Prawn Fry / Chettinad Eeral Fry / Eeral(Prawn) recipe

Chettinad Prawn Fry / Chettinad Eeral Fry / Eeral(Prawn) recipe:

 This Prawn Pepper Fry is easy to make and it consume less time to cook with simple ingredients.

Ingredients:

1. Prawn - 250 g 
2. Onion - 1 (finely chopped)
3. Tomato - 1 (finely chopped)
4. Curd - 4 tbsp
5. Ginger garlic paste - 1 tbsp
6. Garlic- 4 cloves
7. Fennel seeds (Perunjeeragam) - 1 tsp
8. Turmeric powder- 1 tsp
9. Chilli powder - 1 tsp
10. Pepper powder -1 tbsp
11. Coriander powder -1 tsp
12. Cinnamon - 1 inch stick
13. Cloves - 2 nos
14. Cardamom - 2 nos
15. Coriander leaves - few
16. Curry leaves - few
17. Oil - 1 tbsp

Method:

• Wash and devein the prawns.
• Crush the garlic using hand pestle.
• Heat oil in a pan and add cardamom, cinnamon , cloves , Fennel seeds and allow to temper.Add the dry chillies.
  
  
  
• Add crushed garlic and curry leaves.
  
• Add chopped onions , tomato and saute for a minute.
  
  
  
   
  
  
  
  
• Add the deveined prawn and mix it.
• Let it cook for a 5 minutes.
• Now add the curd to it, after adding the prawn itself it will leave water so need not want to add water. Cook till all the water gets evaporated.
  
• Now add the turmeric powder , chilli powder, pepper powder, coriander powder and mix well so that the masala will be coated to the prawns. Cook for another 6-7 minutes.
  
• Switch off the stove and add the pepper powder and mix well .
  
• Garnish with coriander leaves.
  
• Now our chettinad prawn pepper fry is ready.
  

Kulfi

Kulfi :

Kulfi is very easy to make at home with simple ingredients and less time. My son (abloo) loves to Kulfi at any time. While writing this itself i have tempted to taste the Kulfi. Don't worry about the Kulfi moulds and all. You can pour Kulfi even in a glass or any pot or anything else u like. Lets see how to make Kulfi.

Ingredients:

1. Milk - 1 litre
2. Unsweetened Khova - 200gm
3. Condensed Milk - 200gm
4. Cardamom - 3 nos
5. Pistachios - 10 nos
6. Badam - 10 nos
7. Saffron - 1 pinch

Method:

• Boil the milk in low flame.
  
• Meanwhile chop/crush pistachios and badam.
  
• Also crush cardamom and keep it aside.
• Add the unsweetened Khoya /Mawa and mix well continuously without taking your hand.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• When all the Khova is mixed well with the milk , add the condensed milk and stir well, let it be in low flame for 4-5 min, then add the chopped pistachios and badam and stir it for a min. Switch off the stove, add saffron to it and allow it to cool completely.
  
  
  
  
  
  
  
  
  
  
• Now pour this in a Kulfi pot and cover it with the aluminium foil and seal it with the rubber band.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Freeze it overnight.
• Serve chilled 

Sodhi/Tirunelveli Sodhi/ Nellai Sodhi /Mapillai Sodhi

Sodhi / Tirunelveli Sodhi:

   Wow Sodhi my favourite recipe. How do i not post this recipe Sodhi kuzhambu as a Tirunelvellian.
I have done this sodhi many times , but wont do this recipe often like sambar, rasam and all. Sodhi is a famous recipe in tirunelvelli,  served at festivals, occasions. This Sodhi is also called as "Maapillai Sodhi" since served for newly married couple in bride's house. My baby (3 yrs old) loves this Sodhi very much and ask for more and more. In this curry i have not added turmeric powder. Let's see how to make this sodhi.

Ingredients:

1. Drumstick - 1
2. Carrot -1
3. Beans - 5-6 nos
4. Potato - 1
5. Yam - 100 gm
6. Small onions - 5-6 nos
7. Mango - small piece(optional)
8. Tomato - 1
9. Green Chillies - 4
10. Cumin seeds - 1 tsp
11. Moong dhal - 1/4 cup
12. Coconut milk - 1 (full coconut)Thick and thin milk(How to take coconut milk)

To Temper

1. Oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Urad dhal -1 tsp
4. Cumin seeds - 1 tsp
5. Dry chillies - 2 nos
6. Curry leaves - few

Method:

• Extract Milk from Coconut.
• Chop the vegetables.
  
  
  
  
• Wash moong dhal and cook it by using our third milk from coconut.
  
  
  
  
• After cooking it add the chopped vegetables, when it comes to the boiling stage add some salt, and tomato cut into cubes.
  
  
  
  
• When it is boiling well add the second milk of coconut and stir well, allow it to boil again.
• Meanwhile grind green chillies and cumin seeds to a fine paste.
   
• Add this paste to the boiling vegetables and mix well.
  
• Check the vegetables have been cooked or not.
• If vegetables have been cooked then add the first milk and switch off the stove. This curry would be little watery so don't add more moong dhal other than the mentioned quantity.
  
  
  
  
  
  
  
• For tempering heat a pan and add oil in it.
• Add mustard seeds and urad dhal, cumin seeds when it splutters add dry chillies  and curry leaves and pour this to the curry.
• Now our sodhi is ready to taste.
  
• This can be served with rice, idiappam etc.