This recipe is enriched with the flavors of garlic and coconut. My mother-in-law made this curry when I was visiting a few months ago. The best part about this recipe is that it can be made with relatively basic ingredients and yet turns our to be very delicious.
Serves up to 2-3 people Preparation time: 30 minutes
Ingredients:
300 grams of Avarai kai/ Broad beans
3-4 cloves of garlic 3-4 broken dried red chillies(~spice level) pinch of turmeric 2 tbsp of coconut 1/2 tbsp of oil salt as required
Seasoning:
1/4 tsp of mustard 1/4 tsp of cumin seeds 1/2 tsp of Urad dhal
Preparation:
1.Heat oil in the pan and add the seasoning. 2.As the mustard sputters, add the slit garlic. Saute for a minute and then add the red chillies. 3.Chop avarai like beans. Add avarai to the pan and saute well for 5 minutes. 4.Then add the spices(turmeric and salt). Add 1/2 cup of water and close the lid. Allow it to cook well. 5.Add the coconut and saute for 2 more minutes. Avaraikai porial is ready, serve with rice.
Black chickpeas curry is one of my mom's signature dishes. Chickpeas are high in protein and dietary fiber.
Preparation time: 45 minutes Serves up to 3-4 people
Ingredients:
1 cup of black chickpeas/ kaala channa/ karuppu channa 1 large potato 2-3 medium-sized Indian eggplants/ Brinjals 2 carrots 1 large onion 1 tomato 3 tbsp of grated coconut pinch of turmeric 2 tsp of red chilly powder 3 tsp of dhania/ coriander powder 1 cup of tamarind water 1 tbsp of oil salt as required Seasoning: 1/2 tsp of mustard seeds 1/2 tsp of cumin seeds 1 sprig of curry leaves 2 red chillies
Preparation:
1.Soak black chickpeas overnight. Pressure cook chickpeas with salt and 3 cups of water. 2..Chop the vegetables in to small squares. Add oil to the pan and add the seasoning. As the mustard crackles add the chopped onions and saute well. 3.After 2 minutes add the other vegetables (tomato, brinjals, potatoes, carrots) with a pinch of turmeric and salt required for the vegetables. 4.Add the red chilly powder and coriander powder and saute well. Now add the tamarind water and bring it to boil. Add the coconut and cooked black chickpeas and pressure cook together for 1 whistle. 5.Channa kara kuzhambu is ready and serve with rice/ roti.
Okra is a very nutritious vegetable and a great source of Vitamin C and K. In this recipe, I have tried stir-frying Okra with some basic spices and hope you enjoy it as well.
Serves up to 3 people Preparation time: 25 minutes
Ingredients:
300 grams of Bindi/ Okra 1 1/2 tbsp of besan/ Bengal gram flour 1/2 tbsp of rice flour
1 tsp of red chilli powder (~spice level) pinch of garam masala
2 tbsp of oil salt as required
Preparation:
1.Wash the okra and dry them using paper towel. Cut the top and bottom portion of the okra. Slit in to 2 halves. Add the other ingredients to the okra and mix with 1 tbsp of oil. 2.Keep it aside for 5 minutes. Add the okra to the pan seared with oil. 3.Allow them to cook in medium flame till they turn golden brown. Turn to the other side and allow them to cook. If needed add another tbsp of oil.
The texture of Brussels sprouts is a lot like cabbage. I decided to cook South Indian style and the taste is really delicious. I am very glad to have found a new vegetable to cook with.
Serves up to 3-4 people Preparation time: 20 minutes
Ingredients:
500 grams of Brussels sprouts 1 chopped large onion 2 chopped large tomatoes 1/2 tsp of red chilly powder 1/4 tsp of turmeric powder 1/2 tbsp of sambhar podi curry leaves 1 tbsp of olive oil salt as required
Seasoning:
1/4 tsp of mustard 1/2 tsp of urad dhal pinch of asafoetida
Preparation:
1.Cut the Brussels sprouts in to 2 halves. Cut the stem-off from the bottom of the vegetable. 2.Heat oil in the pan and add the seasoning. As the mustard sputters add curry leaves, then add chopped onions and saute for 2 minutes. 3.Now add tomatoes and saute till the tomatoes are wilted. Add red chilly powder, sambhar podi, turmeric and salt. Saute well and transfer the the Brussels sprouts to the pan. Close with the lid and stir occasionally. Add 1/4 cup of water. 4.Once the sprouts are cooked, the dish is ready. Serve with roti/ rice.
Karamani are rich in fiber-content which helps to remove cholesterol from the body. As a source of high-potassium and low-sodium, these beans reduces the blood pressure.
Serves up to 3 people Preparation time:30 minutes
Ingredients: 1 cup of dried black-eyed beans 1 chopped onion 1 chopped tomato 3-4 cloves of garlic 1/2 tsp of turmeric 1 tsp of red chilly powder 1 tbsp of Dhal makhani powder 1 tsp of garam masala 2 tbsp of butter 1 bay leaf salt as required
Preparation:
1.Soak the black-eyed beans overnight. Pressure cook the beans with water and salt (Do not overcook the beans). 2.Add the butter to the pan, once the butter is melted add the bay leaf. As the nice aroma comes, add the onions and garlic (cut in to halves) and saute for 3 minute. 3.Add the tomatoes to the pan, saute well for 5 minute. Add the spices (turmeric, red chilly powder and dhal makhani powder). 4.Transfer the cooked beans to the pan and add little more salt. Close with a lid and let it cook for 15 minutes. Add the garam masala and cook for additional 5 minutes. 5.Karamani masala is ready. Serve with rice/ roti.
