Perum Payaru Theeyal Recipe

I would say that this i my all time favourite kuzhambu. Amma makes this often and serves it with plain rice kanji. Frankly i can drink this stuff, it is that tasty. You have to try it to feel the taste of it.

Similar Recipes,
Ulli Theeyal
Kadala Theeyal
Pumpkin Theeyal

Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 4 to 5

Ingredients:

Karamani / Perum Payaru / Thatta Payir - 3 cup soaked
Salt to taste
Tamarind Pulp - 1 tblspn or to taste
Water as needed

To Roast & Grind:
Fresh Coconut - 1 cup grated
Dry Red Chilli - 5 or to taste
Coriander Powder / Malli Podi - 3 tblspn
Oil - 1 tblspn

Method:

Soak karamani overnight. Drain it and take it in a pressure cooker. Cover it with water. Now pressure cook this for 3 whistle, simmer it for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.

Heat oil in a kadai. Add in dry red chillies and coconut. Roast till it gets dark. Now add in coriander powder and mix well. Cool it, now take it in a blender and make it into a fine puree.

Now take the masala in a kadai. Cover with water.

Add the cooked karamani along with the water, salt, tamarind pulp and mix well.

Bring this to boil, simmer it for 15 to 20 mins till oil separates.

Serve with rice or kanji

Pictorial:

Take oil in a pan, add in dry red chillies

now add in coconut

saute well

You have to fry this till it get dark..

now add a good amount of coriander powder

mix well

Take this in a blender

make it into a smooth paste

Now cook your karamani..I soaked this overnight

Take this in a pressure cooker

cover with water and pressure cook

now it is cooked

Take the ground masala in a kadai

Add in water

add in salt

and some tamarind pulp

mix well

add in the cooked karamani along with any cooking liquid

put it in heat

Cook till oil separates

Enjoy

Brinjal Tomato Kotsu Recipe

I make this recipe very often. it goes well with chapati. But i enjoy it with curd rice. This is just so easy to put together but taste so yummy.

Smilar Recipes,
Chutta Kathirikai Kotsu
Brinjal Kotsu

Hope you will try this out and let me know how it turns out for you..

Preparation Time : 5 mins

Cooking Time : 25 to 30 mins

Serves : 4

Ingredients:

Brinjal - 1 chopped very finely

Tomato - 2 chopped very finely

Oil - 2 tblspn

Mustard Seeds / Kaduku - 1 tsp

Cumin Seeds / Jeerakam -1 tsp

Curry leaves a sprig

Garlic - 4 cloves sliced

Chilli Powder - 1 tsp

Turmeric Powder / Manjal Podi - 1 tsp

Salt to taste

Tamarind Pulp - 1 tblspn

Method:

Heat oil in a kadai. Add in mustard, cumin, garlic and curry leaves. Saute for a min.

Add in brinjal and tomatoes. Saute till it get mushy.

Add in salt, chilli and turmeric powder. Mix well.

Add in some tamarind pulp and mix well.

Simmer for few more mins till it gets like a masala.

Serve with rice or roti.

Pictorial:

Take all your ingredients

Chop brinjal and tomatoes really finely

Heat oil in a kadai

Add in mustard and cumin seeds

add in garlic

and curry leaves

Add in brinjal and tomatoes

saute well

cook till it gets mushy

add in salt, turmeric and chilli powder

mix well

add in tamarind pulp..i soaked tamarind in some
water and added that water

mix well and simmer for few more mins

serve

Tomato Chicken Curry Recipe / Tomato Chili Chicken Curry Recipe

Each weekend hubby gets chicken for lunch, i will be looking for new recipes to try. This is one recipe which i came up with. This has tomatoes and chillies as dominant flavour and the taste was just yum.

Hope you will like this and let me know if you try it.

Preparation Time : 10 mins

Cooking Time : 45 to 50 mins

Serves : 4 to 5

Ingredients:

Oil - 1 tblspn

Curry leaves a small handful

Onion - 1 large sliced thinly

Ginger Garlic Paste - 1 tblspn

Cumin Powder - 2 tsp

Garam Masala Powder - 2 tsp

Turmeric Powder / Manjal Podi - 1/2 tsp

Coriander leaves a small handful finely chopped

For Cooking Chicken:

Chicken - 500 grams on bone

Salt to taste

Turmeric Powder / Manjal Podi - 1 tsp

Water - 1.5 cup

For Masala:

Onion - 1 medium size sliced

Tomato - 3 large chopped

Dry Red Chillies - 4 to 5

Water - 1 cup

Method:

Take chicken, salt, turmeric powder in a pressure cooker, cover with water and pressure cook for 3 whistle. Simmer for 5 mins. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.

Take all the masala ingredients in a pan. cover with water. Cook for 10 mins. Let it cool a bit, take it in a blender and make it into a fine puree. Set aside.

Heat oil in a kadai. Add in curry leaves, onions and saute till golden.

Add in ginger garlic paste and saute well.

Add in cumin, turmeric and garam masala powder. mix well.

Add in chicken with the water. Pour in the tomato mix and bring this to a boil.

Simmer for 10 to 15 mins.

Add in coriander leaves. Serve.

Pictorial: