Brinjal curry/Ennai kathirikai kuzhambu

                                   

Mulu kathirikai kuzhambu is one among my favorite kuzhambu varieties.My mom is an expertise in all the puli kuzhambu varieties.The taste,aroma and the color of the kuzhambu is exceptional.I have used green brinjal but you can use the purple ones too.
Ingredients
Small  Eggplant(brinjal)-7
Small onions-15 no
Big onion-1/2
(or )small onion-6 no
cumin seeds-1/2 tsp
Garlic-6 cloves
Ripe tomatoes-2
Gingelly oil-4 tbsp
Hing -1/4 tsp
Curry leaves-few
Coriander powder-1/2 tbsp
Fenugreek seeds-1/4tsp
Chili powder-1/2 tbsp
Turmeric powder-1/4 tbsp
Mustard seeds-1/4 tbsp
Shredded coconut-4 tbsp
Tamarind juice-1/4 cup
Method
Wash and cut the brinjal.Make sure the brinjal shouldn't be sliced into pieces.Heat a pan,add oil,small onions.Saute them,till they are transparent,save it in a plate.In the same pan,saute the chopped tomatoes ,when the tomatoes are soft,turn off the flame.In a blender,add the sauteed onion,tomatoes along with cumin seeds and shred coconut.Grind to a fine paste.Now in a pan,heat 2 tbsp oil,add hing,mustard seeds,curry leaves,peeled crushed garlic,fenugreek seeds and chopped onions.Saute them well and add  1/2 tomatoes and now add the brinjal and saute them for few minutes.Now add chilly powder, coriander powder,turmeric powder and add little water and cover it with a lid.When it starts boiling,add the ground mixture with 1/2 glass of water to it.Put salt and add the tamarind juice.When the quantity of kuzhambu is little reduced and become thick,turn off the flame.Sprinkle some chopped coriander leaves.Mulu kathirikai/brinjal kuzhambu is ready to be served with hot rice.

Onion Chutney

Ingredients
Onion -1
( or)Small onions-12
Garlic-3 cloves
Tomato-2
Red chilly-4
Curry leaves-few
Tamarind-small piece(optional)
For Seasoning
Mustard seeds-1/4 tsp
Channa dal-1/4 tsp
Urad dal-1/4 tsp
Curry leaves-4

Procedure                                      
Saute all the above ingredients separately one after the another with 1 tbsp of oil.Grind them in a blender.For seasoning the chutney,heat oil in a pan,add mustard seeds,channa dal,urad dal and curry leaves.Add this to chutney.Now the chutney is ready to go with idlis,dosas.
                       

Brinjal Pachadi

Brinjal Pachadi is a simple recpie and takes only few minutes to prepare. Brinjal is the main vegetables with which we can make so many dishes.Hope i will post more brinjal recpies soon.
                                                
                                                       

Ingredients
Brinjal- 5
Onion-1/2
or Shallots(small onion)-7
Green chilli-4
Tomato-1
For Seasoning
Oil-1tbsp
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp
Hing-1/4 tsp
Channa dal-1/4 tsp
Method
Pressure cook the chopped brinjal along with all the above ingredients.Season the cooked brinjal curry.
Now the pachadi is ready.This subji will be very nice with idli ,dosas,chapathi & even with rice.

Coconut Chutney

                                   

Coconut Chutney is very popular chutney in south India.It is a very simple,less cooking and healthy chutney.Here we are using coconut in raw form without cooking,a better choice.Coconut has lot of amazing health benefits such as strong anti-oxidant,stabilize glucose levels,regulates hormones,increase metabolism and more.          
Ingredients
Coconut- 3/4 cup(Shredded )
Roasted  split gram dal/Pottukadalai -1/4 cup
Green chilly-3
Garlic-3 cloves
Ginger-4 pieces(small)
For Seasoning
Oil-1 tbsp
Mustard seeds-1/4 tsp
Channa dal-1/4 tsp
Urad dal-1/4 tsp
Curry leaves
Red chilli-1
Method
 Grind all the above ingredients together with little water.The chutney shouldn't be neither coarse nor fine. For seasoning the chutney,heat a pan,add oil,mustard seeds,when it splutters,add urad dal and curry leaves.Add this seasoning to chutney.Now coconut chutney is ready to go with idlis,dosa,pongal,upma,etc.
                 

Arisi Upma

Ingredients

Rice-1 cup

Water-3 cups

Onion-1

Green chilli-3

Mustard seeds-1/2 tsp

Channa dal-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-6

Coconut powder(Shreded)-3 tbsp

Method

In a pan,saute the rice well without oil,Make sure the color of the rice doesn't change.Allow it to cool.

Add the rice to the blender and grind it to coarse powder(shouldn't be fine and also it should not be too coarse).In a pan,heat 2 tbsp of oil,add mustard seeds,urad dal,channa dal and then add curry leaves chopped onions,chopped green chilies saute it well.Pour 3 cups of water to it and allow it to boil.

When water is boiling,simer the flame,add the grounded rice powder very slowly so that no lumps will be formed.Cover it with a lid and cook for 5 min.Add coconut powder and give it a stirNow rice upma is ready to served with any chutney.

Note

Finally to the upma,add 2 tbsp of coconut oil.The upma will be very soft and fluffy.

Beetroot chutney

                                                                         

Ingredients

Beetroot -2 medium size

Urad dal-3 tbsp

Red chilli-2

Tamarind-small pulp(pea size)

Method
Peel the skin of beetroot and chop them into small cubes.Heat 1 tbsp of oil,saute the beetroot well.
Dry roast the urad dal and red chillies  seperately.In a blender,add all the ingredients with salt and
tamarind and ground them fine.Now the beetroot chutney is ready.

Karavadu kuzhambu/Dry fish curry(Anchovy)

                                                               

                                                                                                                

Ingredients
Karavadu/Dry fish-10 pieces (Soak them in water for 2 hours and wash with hot water nicely)
Shallots or small  onoins-15
Onion-1
Green chilli -2
Tomato- 2
Shreded coconut-4 tbsp
Kasa kasa-1 tbsp(soak the kasa kasa in water for 1/2 an hour)
Mustard seeds-1/4 tbsp
Cumin seeds-1 tsp
Turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Curry leaves-few
Method
In a pan,heat 1 tbsp of oil,add peeled small onions and saute them well till they are brown.In a blender add the fried onions,shreded coconut,kasa kasa,cumin seeds,turmeric powder and ground this to a fine paste.In a pan heat 2 tbsp of oil,add mustard seeds,curry leaves,chopped onions and green chillies. Saute them well and then add chopped tomatoes.When the tomatoes become soft,add chilli powder and put the washed karuvadu/dry fish pieces.Now pour the ground mixture and add 1/2 glass of water.  Cover it with a lid and allow it to boil.When karuvadu becomes soft  and cooked.Turn off the flame.Karuvadu kuzambu is ready.This kuzhambu will be better combination with dosa and idli.