Ayala / Bangada fish fry

Ingredients 

1. Ayala - 500gms
2. Red chilli powder - 2 tbsp
3. Coriander powder  - 1 tbsp
4. Pepper powder - 1/2 tbsp
5. Turmeric powder - 1 tsp
6. Shallot - 5
7. Salt
8. Oil - 3 tbsp

Procedure

1. Clean and cut ayala fish into small pieces
2. Make few gashes on the fish
3. Mix red chilli, coriander, pepper, turmeric powders and salt with very little water ( 1tbsp)
4. Crush shallots into this mix.
5. Apply this mix over the fish and marinate in refrigerator for 1-2 hours.
6. In a pan, heat oil
7. Add the fish one by one. When one side is fried, flip to the other side and fry again.
8. Add more oil if required.
9. Serve the yummy ayala fry and cut onion with rice.

Credits

This recipe and picture are provided by my dear sister Chinthu. 

Kadala / Chana curry

Ingredients

1. Black kadala / Chana - 1 cup
2. Onion - 1 medium
3. Red chilli - powder - 1 tbsp
4. Coriander powder  - 1.5 tbsp
5. Turmeric powder - 1 tsp
6. Garam masala - 1/2 tbsp
7. Ginger - 1 inch
8. Garlic - 2 cloves
9. Water
10. Oil
11. Mustard - 1 tsp
12. Curry leaves
13. Shallot - 5
14. Green chilli - 1
15. Red chilli - 1
16. Grated coconut - 1/2 cup

Procedure 

1. Cook kadala and salt in a pressure cooker. Wait till 10 whistles.
2. Cut onion finely lengthwise.
3. Make ginger garlic paste.
4. Grind coconut into a smooth paste by adding water.
5. In a pan, heat oil
6. Splutter mustard, red chilli
7. Add nicely cut shallots, slit green chilli, red chilli and curry leaves
8. Saute for 2 minutes
9. Add Onion into this and stir till becomes transparent and about to brown.
10. Add red chilli, turmeric and coriander powder and stir for 2 minutes
11. Add the cooked kadala along with the water to this.
12. Add the ground coconut paste to this
13. Add salt if required
14. Allow the curry to boil till it reaches the required consistency.
15. Yummy kadala curry is ready to be served with puttu or chappathi.

Kadala / Channa chundal

Ingredients

1. Black Kadala / channa - 1/2 cup
2. Ginger - 1 inch
3. Green chilli -1
4. Grated coconut - 1 tbsp
5. Water
6. Oil
7. Mustard - 1 tsp
8. Curry leaves - 1 twig
9. Salt

Procedure

1. Add Kadala and salt into pressure cooker. Add water enough to cover the kadala.
2. Cook the Kadala in pressure cooker upto 10 whistles.
3. Remove the Kadala from the water in the pressure cooker.
4. Cut ginger, green chillies into very thin pieces
5. Heat oil in a pan
6. Splutter mustard
7. Add green chillies, ginger and curry leaves and saute for few minutes till the raw smell goes away.
8. Add kadala to this and stir for 2 minutes.
9. Add coconut to this and stir again.
10. Add salt if required
11. Yummy kadala chundal is ready to be served as an evening snack.

Kovakka thoran

Ingredients

1. Kovakka / Coccinia - 100 gms
2. Grated coconut - 1/2 cup
3. Jeera - 1 tsp
4. Red chilli powder - 1/2 tbsp
5. Red chilli - 1
6. Turmeric powder - 1 tsp
7. Shallot - 5
8. Green chilli - 1
9. Curry leaves
10. Mustard - 1 tsp
11. Oil
12. Water

Note: Instead of shallot, 3 cloves of garlic can also be used.

1. Clean and cut coccinia into small pieces.
2. Cut shallots to small pieces
3. Pulse coconut, red chilli powder, turmeric powder, 3 shallot, green chillies 3 times for 2 seconds. It should not be smooth paste. 
4. In a pan, cover and cook coccinia and water just enough to cover the coccinia
5. When coccinia is about to be cooked completely, add the ground coconut paste and cook for another 5 minutes. Mix well and switch off the stove.
6. In a separate pan, heat oil, splutter mustard 
7. Add remaining shallots, red chilli, curry leaves and fry for a minute till shallot starts to brown.
8. Add this tempering on top of the cooked coccinia. Mix well.
9. Yummy kovakka / coccinia thoran is ready to be served with rice.

Vazhaka appam

Ingredients

1. Nendran Banana - 3 medium
2. Wheat flour / Atta - 3/4 th cup
3. Sugar - 4 tbsp
4. Baking soda - a pinch
5. Salt - a pinch
6. Turmeric powder (optional) - 1/2 tsp 
7. Oil
8. Water - 3/4 cup

Note: 

1. Vazhakkappam tastes good with very ripe nedran banana. In case, banana is not too ripe, microwave it for 2 minutes before cooking.
2. Turmeric is added for colour. I do not use turmeric usually.

Procedure

1. Peel and cut banana into thin pieces. Banana can be cut as round thick pieces or lengthwise depending on your preference.
2. Mix wheat flour with sugar, baking powder, salt and water to form a thick batter. Batter should not be watery, else it will not stick to the banana.
3. Heat oil in a deep vessel
4. Dip the banana slices into the batter.
5. When the oil is hot, dip the banana into the oil and fry till both sides become golden brown.
6. Remove from oil and place it in a plate with paper towel to remove excess oil.
7. Serve hot with tea as an evening snack.

Vegetable pizza

Ingredients

1. All purpose flour / Maida - 1
2. Yeast - 0.5 tbsp
3. Warm water - 3 tbsp
4. Sugar - 1 tbsp
5. Olive oil - 3 tbsp
6. Cheese
7. Oregano / Italian seasoning - 1tsp
8. Chilli flakes - 1 tsp
9. Vegetables
1. Mushroom - 10
2. Capsicum -1 small
3. Onion - 1 medium
4. Brocoli - 4 florets
5. Olives
6. Jalapeno

Procedure

1. Activate yeast
1. Mix sugar with luke warm water
2. Put yeast. After 5 minutes or so, yeast will rise to the top and float.
2. After the yeast has been activated, add this to the flour and add some more water and mix well for 5 minutes to make a soft and elastic dough. 
3. Add olive oil and mix again.
4. Wrap the pan with the dough and leave it till the dough doubles ( atleast 2 hours)
5. Mix the dough well and remove all the air in the dough.
6. Divide this into two dough balls.
7. In a baking pan, flatten one of the dough balls to the shape of the baking pan.
8. Make a small depression on the dough at the side.
9. Apply olive oil on the side.
10. Poke the dough using the fork.
11. Apply pizza sauce on the dough.
12. Place all the vegetables on top of the pizza sauce
13. Place grated cheese on top of the vegetables.
14. Sprinkle oregano and chilli flakes over the pizza
15. Bake in a pre-heated over at 230 degree celsius for 15 minutes.
16. Sprinkle more oregano and chilli flakes over the pizza if required.
17. Yummy pizza is ready to be served

Note: This recipe will yield two thin crust pizzas. If thick crust is required, the whole dough can be used to make one pizza.

Prawn curry with coconut

Ingredients

1. Prawns - 250 gm
2. Grated coconut - 1 cup
3. Red chilli powder - 2 tbsp
4. Coriander powder - 2.5 tbsp
5. Turmeric powder - 0.25 tbsp
6. Fenugreek powder - 0.5 tbsp
7. Ginger - 1 inch
8. Garlic - 3 cloves
9. Green chilli - 1
10. Shallot - 10
11. Tamarind - 1 lemon size
12. Mustard - 1 tsp
13. Coconut oil - 2 tbsp
14. Curry leaves - 2 twig
15. Salt

Procedure

1. Clean prawns well. Remove the vein from the top.
2. Cut ginger, garlic and green chillies into small pieces
3. Cut shallots length wise.
4. Grind coconut, red chilli, coriander and turmeric powder into a smooth paste
5. Make tamarind water using half cup water
6. Heat oil in a manchatty.
7. Add the cut ginger, garlic and green chilli. Stir for few minutes.
8. Add the ground coconut paste. Stir for another 3 minutes
9. Add tamarind water and one cup of water. Let the mix boil.
10. Add prawns, enough salt and cook for five minutes
11. In a separate pan, heat one tsp of oil and splutter mustard
12. Add two cut shallots and curry leaves to this and stir.
13. Add this to the prawn curry.
14. Add fenugreek powder and drizzle coconut oil on top of the curry.
15. Yummy prawn curry is ready to be served with rice

Prawn Ularthiyathu

Ingredients

1. Prawns - 250 gms
2. Shallot - 1 cup
3. Ginger - 2 inch 
4. Green chillies - 1
5. Curry leaves - 2 twigs
6. Tamarind -1 gooseberry size
7. Red chilli powder - 1.5 tbsp
8. Coriander powder - 1.5 tbsp
9. Turmeric powder - 1 tsp 
10. Coconut oil - 2 tbsp

Procedure

1. Clean prawns well. Remove the vein from the top
2. Cut shallots and ginger in to small pieces
3. Cut green chillies length wise.
4. Make tamarind juice by squeezing tamarind in 1 cup of water.
5. In a manchatti or pan, cook prawns with 1 tbsp of red chilli powder, salt and tamarind juice. Water should be just enough to cover half the prawns. Prawn will ooze lot of water while cooking.
6. It will take 5-6 minutes for prawn to cook well.
7. In another pan, heat oil.
8. Add shallot, green chillies, curry leaves and ginger and stir for few minutes till the shallots starts browning.
9. Add remaining red chilli powder, coriander and turmeric powder. Stir for 3 minutes or till the raw smell goes away.
10. Add the cooked prawns. If there is any water left over in the manchatti, add that too into the pan.
11. Mix well and cook for another 5 minutes.
12. Yummy prawn ularthiyathu is ready and can be served with rice or chappathi.

Note: Thinly sliced coconut pieces can be added along with shallots in step 8. Coconut pieces should be fried well before adding prawn.

Kovakka mezhukupuratti

Ingredients

1. Kovakka / Coccinia - 250 gm
2. Red chilli powder - 1 tbsp
3. Turmeric powder - 0.25 tbsp
4. Oil - 3 tbsp
5. Curry leaves - 1 twig
6. Salt - to taste
7. Water 

Procedure

1. Cut kovakka lengthwise into thin slices
2. In a pan, mix the cut kovakka, turmeric, red chilli powders and salt.
3. Add water just to cover half of the kovakka
4. Cover and cook in low flame till the kovakka is fully cooked. Stir the mix in between to make sure that the dish is not getting burnt. 
5. Add oil, curry leaves and fry for another 10 minutes in low flame.
6. Yummy kovakka mezhukkupuratti is ready to be served with rice

Note:
1. Kovakka takes nearly 10 minutes to cook well. More water should be added if it has not cooked and water has evaporated.

Pizza sauce

Ingredients

1. Tomato - 6 big
2. Chilli powder - 1 tbsp
3. Chilli flakes - 1 tbsp
4. Garlic - 3 cloves
5. Onion - 1 medium
6. Oregano / Italian seasoning - 1 tbsp
7. Tomato ketch up - 1 tbsp
8. Butter - 1 tbsp
9. Salt
10. Italian basil - 2 bunch
11. Sugar - 0.5 tbsp
12. Oil - 2 tbsp

Procedure

1. Blanch the tomatoes
1. Cut X mark on the tomato 
2. Boil it in water for 5 minutes or till the skin peels out. Water should cover the entire tomatoes.
3. When it has cooled, remove the skin 
2. Blend three tomatoes into a smooth puree
3. From the remaining tomatoes, remove the seeds.
4. In a pan, heat oil
5. Cut garlic into small pieces
6. Add the cut garlic pieces to the oil. Once the garlic starts to brown add onion.
7. Once the onion is soft, add the deseeded tomatoes
8. Once the tomato becomes mushy, add the tomato puree and stir for few minutes till the sauce becomes thick.
9. Add redi chilli powder, oregano, chilli flakes, basil, sugar and salt.
10. Then add tomato ketchup and butter and stir well.
11. Sauce is ready to be used in pizza and pasta

Katti chammanthi

Ingredients

1. Grated coconut - 1.5 cup
2. Red chilli powder - 1 tbsp
3. Green chilli - 1
4. Ginger - 1 inch
5. Shallots - 5
6. Tamarind - 1/2 size of lemon
7. Salt
8. Curry leaves - 1 twig

Procedure

1. Grind all the ingredients into a smooth paste with one tbsp of water.
2. Adjust the salt if required
3. This chammanthi is not liquid. 
4. It can be had with dosa, rice, kanji.

Lemon rice

Ingredients

1. Rice (Sona masoori / Jeera sambha / Basmathi) - 0.5 cup
2. Lime juice - 2 tbsp 
3. Ginger - 1inch
4. Chana dal - 1 tsp
5. Urd dal - 1 tsp
6. Mustard - 1 tsp
7. Curry leaves - 1 twig
8. Coriander leaves 
9. Cashew nuts -5
10. Green chilli - 1 
11. Oil - 1 tbsp
12. Salt
13. Onion - 1 medium
14. Asafoetida / Hing - 1 pinch
15. Turmeric powder - 1 tsp
16. Grated coconut - 3 tbsp

Procedure

1. Cut onion, green chillies and ginger into small pieces
2. Cook rice with salt and keep aside for cooling
3. Heat oil in a pan, splutter mustard
4. Add urd dal, chana dal and cashew nut into the pan.
5. When the cashews and dal have browned add cut onion, green chillies and ginger
6. When the onion becomes soft, add hing and turmeric powder
7. Add rice to this and mix well
8. Add coconut to this and mix well
9. Add lemon juice and mix again.
10. Add coriander leaves on top of the rice
11. Yummy lemon rice is ready to be served with potato fry / potato chips and pickle.

Kerala upmavu

Ingredients

1. Roasted sooji / semolina rava- 1 cup
2. Onion - 1 medium
3. Grated coconut - 0.25 cup
4. Green chilly - 1
5. Cashew nuts - 5
6. Mustard - 1 tsp
7. Urd dal - 1 tsp
8. Red chilli -1 
9. Ginger - 1 inch piece
10. Water - 1.5 cup
11. Oil - 2 tbsp
12. Salt

Procedure

1. Cut onion, green chilli and ginger into fine pieces
2. Cut red chill into 2-3 pieces
3. Heat oil in a pan.
4. Splutter mustard
5. Add red chilli, urd dal, curry leaves and cashew nuts and fry till cashew has browned
6. Add ginger, onion and green chillies and saute for few seconds till the raw smell goes away and onion becomes transparent.
7. Add water and salt to this and let the water boil.
8. Add the roasted sooji rava little by little into the boiling water and keep mixing the same to prevent lumps from forming.
9. After the rava has been cooked ( 3-4 minutes), add the grated coconut and mix again
10. Upma is ready to be served with banana and sugar

Raw banana / Vazhakka thoran

Ingredients

1. Raw banana -1  medium size
2. Garlic - 3 cloves
3. Grated coconut - 3/4 cup
4. Jeera - 0.5 tbsp
5. Red chilli powder - 1 tbsp
6. Green chilly - 1
7. Mustard - 1tsp
8. Curry leaves - 1 twig
9. Red chilli - 1
10. Oil - 1 tbsp

Procedure

1. Cut the banana into very small pieces
2. In a pan, heat oil and splutter mustard
3. Add two red chilli and curry leaves and fry for a minute
4. Add the cut banana into this
5. Add half cup water 
6. Pulse coconut, jeera, garlic, turmeric, green chilli and red chilli powder.
7. When the banana is half cooked, add the ground coconut paste and cook till the banana is completely cooked.
8. Add required salt.
9. Mix the coconut mixture and the banana nicely.
10. Cook till the thoran has become dry and drizzle a bit of oil.
11. Yummy thoran is ready to be served with rice.

Note: 

1. Raw banana cooks fast and gets mushy. Mix the banana frequently when it is getting cooked.

Tomato rice

Ingredients

Serves: 5 persons

1. Jeera rice / Sona masoori rice / Basmathi rice  : 1.25 cup
2. Tomato: 4 red ripe ones
3. Ginger - 1 piece grated
4. Onion - 1 medium
5. Red chilli powder - 1 tbsp
6. Coriander powder - 1 tbsp
7. Green chilli - 1
8. Cashew nuts . - 5
9. Channa dal - 1 tsp
10. Jeera - 1 tsp
11. Asafoetida / Hing - 1 tsp
12. Mustard - 1 tsp
13. Curry leaves - 1 twig
14. Coriander leaves - 1 twig
15. Mint leaves (optional )- 1 twig

Procedure

1. Heat oil in a pan
2. Splutter mustard
3. Add jeera and chana dal
4. Then add cashew
5. When chana dal and cashew nut has browned on both sides, add green chilli, ginger and curry leaves
6. Add onion and fry till it becomes transparent
7. Cut tomato into small pieces
8. Add tomato and cook till it becomes mushy
9. Add red chilli, coriander, asfoetida and turmeric powder
10. Add salt
11. Stir for few minutes till the raw smell goes away.
12. Add coriander and mint leaves and mix well.
13. Add cooked rice (in room temp) and mix well. 
14. Yummy tomato rice is ready to be served with raita.

Cabbage thoran

Ingredients

1. Cabbage - small
2. Onion - 1 medium
3. Grated coconut - 3/4 cup
4. Jeera - 0.5 tbsp
5. Red chilli powder - 1 tbsp
6. Shallot - 5
7. Mustard - 1tsp
8. Curry leaves - 1 twig
9. Oil - 1 tbsp

Procedure

1. Grate or cut cabbage and onion into very small pieces
2. In a pan, heat oil and splutter mustard
3. Add two shallots and curry leaves and fry till shallot becomes transparent
4. Add the cut cabbage and onion.
5. Add half cup water 
6. Pulse coconut, jeera, remaining shallot, turmeric and red chilli powder.
7. When the cabbage is half cooked, add the ground coconut paste and cook for one minute.
8. Add required salt.
9. Mix the coconut mixture and the cabbage nicely.
10. Cook till the thoran has become dry and drizzle a bit of oil.
11. Yummy thoran is ready to be served with rice.

Note: 

1. Instead of shallot, garlic can also be used for grinding with coconut. 
2. In that case, 1 tbsp of coriander powder can also be added.

Chocolate cake

Ingredients

1. Maida : 1 cup
2. Sugar - 3/4 cup
3. Baking powder - 1.5 tsp
4. Baking soda - 0.4 tsp
5. Butter - 5 tsp
6. Oil - 3 tbsp 
7. Milk - 0.5 cup
8. Egg - 2
9. Vanilla essence - 1 tsp
10. Coco powder - 3 spoon

Procedure

1. Make sure egg, butter, vanilla essence in room temperature
2. Blend butter, oil and powdered sugar till fluffy. Add little milk if required.
3. Blend in the egg yolks one after the other.
4. Add lime juice and blend for one minute.
5. Blend in the baking powder and baking soda
6. Now, add maida and milk alternatively.
7. When all the above are blended well, add chocolate powder. Mix well
8. Blend egg white till stiff using electric blender.
9. Add little sugar and vanilla essence using a blender till egg is stiff
10. Add to the batter. Do not use blender now. Just fold the egg white in with a spatula.
11. Pour into a greased pan
12. Pre-heat at 180 
13. Place the pan in the oven and bake for 45 - 50  minutes / till a knife inserted in the centre comes out clean.
14. Cut after it is completely cool (5 minutes)

Note: Few cashew nuts and tutti fruiti can be added for crunchiness. 

Keera / Spinach thoran with egg

Ingredients

1. Spinach / Keera (red or green) - 250 gm
2. Grated coconut - 1cup
3. Red chilli powder - 0.5 tbsp
4. Green chilli - 1
5. Shallot - 4
6. Jeera - 0.25 tbsp
7. Egg - 2
8. Pepper powder - 0.25 tbsp
9. Sugar - 0.5 tbsp (optional)
10. Mustard - 0.5 tsp
11. Curry leaves - 1 twig
12. Salt
13. Oil

Procedure

1. Clean and cut spinach into small pieces
2. Pulse coconut, jeera, red chilli powder, green chilli and shallot 2-3 times
3. Heat a pan, add oil and splutter mustard and curry leaves
4. Add spinach and salt to this. Close the pan with a lid. Do not add water.
5. Water from the spinach is enough to cook the spinach.
6. When the spinach is cooked (around 10 mins), push the spinach to one corner of the pan.
7. Add sugar if required. It is added if the spinach has a bitter taste.
8. Break the eggs, add salt and pepper on the eggs.
9. Stir the egg till it becomes dry.
10. Add the ground paste when the egg is fried and dry. 
11. After a minute, mix the spinach, eggs and the ground paste.
12. Stir till thoran is dry.
13. Yummy thoran is ready to be served with rice.

Thai Basil egg / vegetable fried rice

Ingredients

1. Jeera sambha rice / Basmathi rice- 1 cup
2. Egg - 2
3. Onion - 1 medium
4. Oyster sauce - 3
5. Fish sauce - 2
6. Soya sauce - 1
7. Pepper powder - 1 tbsp
8. Ginger - 1 inch
9. Garlic - 4 cloves
10. Green chillies - 1
11. Sugar - 0.5 tsp
12. Pomace olive Oil - 1 tbsp
13. Vegetables
1. Beans - 5
2. Carrot - 1
3. Capsicum - 1/2 of medium size
4. Brocoli - small size
5. Basil leaves - 1 cup
6. Spring onion - 1 stem

Procedure

1. Cook rice and keep in refrigerator for cooling. It is better to use rice that is cooked the previous day.
2. Cut green chillies, garlic and ginger into very small pieces
3. Cut onion into small pieces
4. Cut all vegetables into very small pieces
5. Mix the oyster, fish and soya sauce nicely.
6. Heat a wok and when it very hot, add oil
7. When the oil is hot, add ginger garlic and green chillies
8. When the ginger and garlic gets browned, add onion
9. When onions are soft, add the vegetables and sauté for few minutes till it cooked 
10. Add sugar to this.
11. Move the vegetables to one corner of the wok.
12. Break two eggs into the wok. Add little salt and pepper on top of the egg and mix the egg to make a burji.
13. Mix the burji with the vegetables.
14. Add mixed sauces on top the vegetables and mix well.
15. Add rice and cook for 3 minutes.
16. Sprinkle pepper on top of the rice and mix well again.
17. Yummy thai basil egg fried rice is ready to be served.

Netholi / Anchovies manga curry

Ingredients

1. Anchovies / netholi - 500 gm
2. Grated coconut - 1 cup
3. Green chillies - 2 
4. Red chilli powder - 2 tbsp
5. Coriander powder - 1.5 tbsp
6. Turmeric powder - 0.5 tbsp
7. Fenugreek powder - 1 tbsp
8. Raw mango - Half of a medium sized mango (if sour); otherwise full mango
9. Tamarind - 1 lemon size
10. Water
11. Ginger - 1inch
12. Garlic - 3 cloves
13. Shallot - 8
14. Curry leaves - 1 twig
15. Coconut oil - 1 tbsp

Note: Thondan mulagu can be used instead of green chillies

Procedure

1. Cut raw mango into small pieces
2. Clean the anchovies nicely
3. Grind coconut, turmeric, red chilli, coriander powder, ginger, garlic and shallot into a paste. It should not be ground too smooth.
4. In a manchatti, add tamarind juice, cut mango pieces and green chillies and heat.
5. When the mixture starts to boil, add the ground paste and salt.
6. When the curry starts to boil, add the anchovies.
7. When the anchovies have been cooked (around 10 minutes), add fenugreek powder
8. Add salt if required.
9. Add curry leaves and drizzle coconut oil and cook for another 1 minute
10. Yummy netholi manga curry is ready to be served with rice. We sometimes have this as a side dish for dosa.

Beans thoran

Ingredients
Serves: 8 

1. Beans - 15
2. Onion - 1 medium
3. Grated coconut - 3/4 cup
4. Turmeric powder - 1 tsp
5. Jeera - 0.5 tbsp
6. Red chilli powder - 0.5 tbsp
7. Shallot - 5
8. Mustard - 1tsp
9. Curry leaves - 1 twig
10. Oil - 1 tbsp
11. Dry red chilli - 1
12. Salt

Note:

1. Instead of shallot 3 cloves of garlic can be used
2. Half tbsp of coriander powder can be added along with coconut 

Procedure

1. Cut beans and onion into very small pieces
2. In a pan, heat oil and splutter mustard
3. Add two thinly sliced shallots, red chilli and curry leaves and fry till shallot becomes transparent
4. Add the cut beans and onion.
5. Add half cup of water 
6. While the beans is cooking in medium flame, pulse coconut, jeera, remaining shallot, turmeric and red chilli powder in a mixie.
7. When the beans is half cooked (around 6-7 minutes), add the ground coconut paste and cook for 2 minute.
8. Add required salt.
9. Mix the coconut mixture, salt and the beans nicely.
10. Cook till the thoran has become dry and drizzle a bit of oil.
11. Yummy thoran is ready to be served with rice.

Note:

Pic courtesy: My daughter Divya who cooked this dish based on the instructions in this post.

Chakra kuru / Drumstick thoran

Ingredients

1. Chakkakuru/jack fruit seeds- 15
2. Drumstick- 2
3. Shallots sliced- 10
4. Coconut grated- 1 cup
5. Green chilly-3
6. Turmeric powder- 1/3 tsp
7. Cumin - 1/2 tsp
8. Chilly powder-0.5 tbsp
9. Garlic - 3 cloves
10. Mustard seeds- 1/2 tsp
11. Curry leaves- 2 springs
12. Salt to taste
13. Coconut oil- 2 tbs

Procedure

1. Wash chakka kuru/jack fruit seeds. 
2. You can cook in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minutes ( one whistle). 
3. When it cools down, gently peel off the top white skin and the bottom brown skin. Cut into small long pieces.
4. Scrape the drumsticks, wash and cut into 2-3 inch pieces. Cut each piece into half.
5. In a pan, cook the cut drumsticks, slit green chilly, turmeric powder and salt to taste with half cup water. 
6. Pulse coconut, cumin, red chilly powder and garlic and keep aside. 
7. In a separate pan add mustard seeds and when it splutters add chopped shallot/ onion and curry leaves. 
8. Add the cooked drumsticks, jackfruit seeds and the coconut mixture and saute for two to three minutes in high flames till it is completely dry. 
9. Serve this yummy thoran with rice

Yam / Chena thoran

Ingredients

1. Chena / Yam - small
2. Shallot - 20 
3. Grated coconut - 1 cup
4. Jeera - 1 tbsp
5. Red chilli powder - 1.5 tbsp
6. Coriander powder - 1 tbsp
7. Turmeric powder - 0.25 tbsp
8. Garlic - 3 cloves
9. Mustard seeds - 0.25 tbsp
10. Curry leaves - 1 twig

Procedure

1. Grind coconut, jeera, red chilli powder, garlic, coriander powder, turmeric powder
2. Cut yam to small pieces
3. Boil cut yam till cooked
4. Cut shallots into pieces
5. First heat oil, then splutter mustard seeds
6. Add curry leaves and shallot
7. Fry shallot for few minutes till it becomes transparent
8. Then add the cooked yam 
9. Add the ground coconut and salt
10. Remove from heat once completely dry.
11. Serve this yummy thoran with rice.

Long beans / Achinga mezhukupuratti

Ingredients

1. Long beans / Achinga - 20
2. Shallot - 10
3. Red chilli powder - 1 tbsp
4. Garlic - 2 cloves
5. Coconut piece (optional)
6. Mustard - 0.5 tbsp
7. Water 

Procedure

1. Peel and cut shallots length wise
2. In a pan, heat oil and splutter mustard
3. Add shallot  and garlic
4. Fry till it becomes transparent
5. Add chilli powder and coconut pieces (optional) and fry for one more minutes
6. Add achinga and salt
7. Pour water to this and wait till it is nicely cooked i.e. soft
8. Sprinkle oil and curry leaves.
9. Fry for few more minutes.
10. Yummy achinga mezhukupuratti can be served with rice.

Chakkakuru / Jackfruit seed mezhukupuratti

Ingredients

1. Chakkakuru / Jack fruit seeds - 20
2. Turmeric powder- 1/4 teaspoon
3. Chilli powder- 2 teaspoon
4. Coriander powder- 1 teaspoon
5. Salt- to taste
6. Oil- 3 teaspoons
7. Mustard seeds- 1/2 teaspoon
8. Shallot - 20
9. Curry leaves- 1 twig
10. Water - 1 cup

Procedure

1. Peel the jackfruit seeds and cut it vertically. Entire cream and brown cover has to be peeled.
2. Cook it in a pressure cooker by adding one cup of water.
3. Peel and cut shallots into long pieces.
4. In a pan, add oil 
5. Splutter mustard seeds.
6. Then add curry leaves, shallots.
7. Add red chilli, turmeric and coriander powder and mix till the raw smell goes away.
8. Add the cooked jackfruit seeds, little oil and saute well.

Ladies finger / Okra / vendakka kichadi

Ingredients

1. Ladies finger- 10
2. Curd - 2 cup
3. Green chillies - 3
4. Mustard - 1 tbsp
5. Red chilli - 1
6. Curry leaves - 1 twig
7. Oil - 1 tbsp
8. Salt

Procedure

1. Cut ladies finger and green chillies into very small round pieces
2. Fry the cut ladies finger, green chillies and salt using oil. Water should not be added
3. When it has cooled down, add curd and salt.
4. Temper with mustard, red chilli and curry leaves
5. Yummy kichadi is ready to be served with rice.

Kumbalanga / Ash gourd kichadi

Ingredients

1. Kumbalanga / Ash gourd - 1/4th of a small ash gourd
2. Grated coconut - 1 cup
3. Curd - 2 cup
4. Green chillies - 3
5. Ginger - 1 inch
6. Mustard - 1 tbsp
7. Red chilli - 1
8. Curry leaves - 1 twig
9. Oil - 1 tbsp
10. Salt

Procedure

1. Cut ash gourd into very very small pieces
2. Cook the ash gourd with one green chilly and salt.
3. Grind coconut, half tbsp of mustard, remaining green chillies and ginger into a smooth paste.
4. Add this paste to the cooked ash gourd and boil for 5 minutes
5. Remove the kichadi from the stove and when the curry is cool, add curd and salt.
6. Temper with mustard, red chilli and curry leaves
7. Yummy kichadi is ready to be served with rice.

Cucumber kichadi

Ingredients

1. Cucumber - 1/4th of a small cucumber
2. Grated coconut - 1 cup
3. Curd - 2 cup
4. Green chillies - 3
5. Ginger - 1 inch
6. Mustard - 1 tbsp
7. Red chilli - 1
8. Curry leaves - 1 twig
9. Oil - 1 tbsp
10. Salt

Procedure

1. Cut cucumber into very very small pieces
2. Cook the cucumber with one green chilly and salt.
3. Grind coconut, half tbsp of mustard, remaining green chillies and ginger into a smooth paste.
4. Add this paste to the cooked cucumber and boil for 5 minutes
5. Remove the kichadi from the stove and when the curry is cool, add curd and salt.
6. Temper with mustard, red chilli and curry leaves
7. Yummy kichadi is ready to be served with rice.

Beetroot kichadi

Ingredients

1. Beetroot - 1
2. Grated coconut - 1 cup
3. Curd - 2 cup
4. Green chillies - 3
5. Ginger - 1 inch
6. Mustard - 1 tbsp
7. Red chilli - 1
8. Curry leaves - 1 twig
9. Oil - 1 tbsp
10. Salt

Procedure

1. Grate the beet root or cut it into very very small pieces
2. Cook the grated beet root with one green chilly and salt.
3. Grind coconut, half tbsp of mustard, remaining green chillies and ginger into a smooth paste.
4. Add this paste to the cooked beetroot and boil for 5 minutes
5. Remove the kichadi from the stove and when the curry is cool, add curd and salt.
6. Temper with mustard, red chilli and curry leaves
7. Yummy kichadi is ready to be served with rice.

Mathanga / Pumpkin pulin curry

Ingredients

1. Mathanga / Pumpkin - Half of a small pumpkin
2. Toor dal - 1 tbsp
3. Urd dal - 1 tbsp
4. Red chilli - 4
5. Coriander - 2 tbsp
6. Turmeric powder - 0.5 tbsp
7. Pepper - 1 tbsp
8. Asafoetida - 1 tbsp
9. Fenugreek - 1 tbsp
10. Tamarind - 1 lemon size
11. Water - 3 cup
12. Salt
13. Mustard - 0.5 tbsp
14. Red chilli -1
15. Oil - 1 tbsp
16. Curry leaves - 1 twig

Procedure

1. Peel and cut the pumpkin into small pieces
2. Squeeze tamarind in two cups of water
3. In a deep bottom vessel cook pumpkin in the tamarind juice along with salt.
4. In a tawa fry toor dal, urd dal, red chilli, coriander, pepper and fenugreek using very little oil till toor dal becomes brown.
5. Grind the above mixture into a fine paste by adding little water.
6. When the pumpkin is cooked well, add the ground mixture into the same vessel.
7. Add enough salt.
8. Add asafoetida powder.
9. Let it boil for 5 minutes.
10. Temper the curry 
1. Heat oil in a small pan
2. Add mustard seeds when the oil is hot
3. Add curry leaves and red chilli
4. Add this to the curry
11. Yummy pulin curry is ready to be served with rice.

Baji mulagu curry for poori

Ingredients

1. Baji mulagu / chilli (green) - 4
2. Tamarind - half lemon size
3. Water - 1 cup
4. Red chilli - 1 tsp (optional)
5. Curry leaves - 1 twig
6. Salt

Procedure

1. Cut chilli into small round pieces
2. Extract tamarind juice
3. Cook chilli in tamarind juice and salt. Add red chilli powder if required.
4. When the chilli has become soft, add curry leaves
5. Mulagu curry is ready to be served with poori and onion.

Nadan mathi / sardines curry

Ingredients 

1. Mathi / Sardines - 250 gm 
2. Shallot -10
3. Garlic - 5 cloves 
4. Ginger - 2 inch piece 
5. Red chilli powder - 2.5 tbsp 
6. Coriander powder - 1.5 tbsp 
7. Fenugreek powder - 0.5 tsp 
8. Turmeric powder - 0.25 tsp 
9. Gamboge / Kudam puli - 2  or Tamarind - 1 lemon size
10. Curry leaves - 3-4 twigs 
11. Coconut oil - 2 tbsp 
12. Water - 1 cup 

Procedure

1. Clean sardines / mathi nicely. Make sure the skin is taken off completely. 
2. Cut half quantity of ginger, shallot and garlic into small pieces lengthwise.
3. Pulse remaining half of shallots, garlic, ginger along with complete red chilli powder, coriander powder, turmeric powder, fenugreek powder. 
4. Heat coconut oil in a manchatty. Swirl the manchatty so that oil reaches the entire area of the manchatty.
5. Add the cut ginger, shallots, garlic and curry leaves. Stir till the raw smell goes away.
6. Add the ground mixture to this and stir again for two minutes till a nice aroma of all the powder can be felt.
7. Prepare tamarind juice if using tamarind. If using gamboge, wash it well.
8. Add the sardines along with the ground mixture, gamboge or tamarind water and water.
9. Close the manchatty and cook for 15 minutes in low flame.
10. Add rest of the curry leaves and drizzle coconut oil over the fish curry.
11. After 5 minutes, yummy nadan mathi curry is ready to be served with rice.

Anchovies / Netholi fry

Ingredients

1. Achovy / Netholi   - 250 gms
2. Shallot - 20
3. Red chilli powder - 2 tbsp
4. Pepper powder - 1 tbsp
5. Turmeric powder - 0.5 tbsp
6. Ginger - 1 inch
7. Curry leaves
8. Oil - for frying
9. Salt

Procedure

1. Clean the fish well. Remove all the internal stuff from the fish.
2. Pulse shallot, red chilli powder, pepper powder, turmeric and ginger twice. It should not be ground too smoothly.
3. Apply this mixture and salt over the fish and marinate this for at least 2 hours. It is better to keep it in the refrigerator.
4. Heat the tawa and shallow fry the fish. 
1. Add oil and swirl the tawa so that oil reaches all parts of the tawa.
2. When the oil is hot, place the fish on the tawa. Once one side is fried (about 2 minutes) flip the fish to the other side. Strew few curry leaves over the fish. The aroma of the curry leaves and the fish frying is heavenly. 
3. Once both the sides are fried well, remove the fish from oil.
5. Serve it with rice.

Note: Make sure that the fish is marinated at least for 2 hours in the refrigerator.

Bread / Omelette

Ingredients

1. Egg - 1
2. Onion - Half of one small sized
3. Green chillies - 1 small
4. Red chilli powder - 1 tsp
5. Pepper powder - 1 tsp
6. Grated coconut - 1 tbsp (optional)
7. Oil - 1 tsp

Procedure

1. Break egg into a cup
2. Cut onion and green chillies into small pieces
3. Add onion, green chillies, chilli, pepper powder and salt into egg
4. Mix well.
5. Heat a tawa. Apply oil.
6. Pour the egg mix into a tawa and spread it thin
7. After 1 minutes when one side of the omelette is fried, flip and cook the other side.
8. After another one minute, serve the omelette in a plate.
9. Make bread toast 
10. Serve bread and omelette

Brinjal mezhukkupuratti / fry

Ingredients

1. Brinjal / Kathirika  - 4 medium sized
2. Red chilli powder - 1 tbsp
3. Coriander powder - 1 tbsp
4. Turmeric powder - 0.25 tbsp
5. Oil - 3 tbsp
6. Curry leaves - 1 twig
7. Salt - to taste
8. Tamarind - half lemon size
9. Water 

Procedure

1. Cut brinjal into thin round slices.
2. In a vessel, mix thinly cut brinjal,  turmeric, red chilli powders and salt. Add very little water ( 1 tbsp)
3. Cover and cook in low flame till the brinjal is half cooked
4. Add tamarind juice made with very little water (2 tbsp)
5. Cover and cook till brinjal is fully cooked. Stir in between to make sure that the dish is not getting burnt.
6. Add oil, curry leaves and fry for another 5 minutes in low flame..
7. Yummy brinjal mezhukkupuratti is ready to be served with rice / chappathi

Kuttu vegetable mezhukkupuratti / fry

Ingredients

1. Potato - 1
2. Ladies finger - 10
3. Raw banana - 1
4. Brinjal - 1
5. Carrot - 1
6. Yam - 5 pieces
7. Red chilli powder - 1 tbsp
8. Turmeric powder - 0.25 tbsp
9. Oil - 3 tbsp
10. Curry leaves - 1 twig
11. Salt - to taste
12. Water 

Procedure

1. Cut potato into medium sized pieces
2. Cut banana, ladies finger, brinjal, carrot into circular pieces
3. Cut yam into medium sized pieces
4. In a vessel, mix all the vegetables, turmeric, red chilli powders and salt
5. Add water enough to cover half the vegatbles.
6. Add 0.5 tbsp of oil
7. Cover and cook till vegetables are cooked. It should not become overcooked and mushy. Add more water if required.
8. Add rest of the oil, curry leaves and fry for another 5 minutes.
9. Tasty kuttu vegetable mezhukkupuratti is ready to be served with rice or chappathi

Snake gourd / Padavalanga mezhukupuratti

Ingredients

1. Snake gourd / Padavalanga  - 2 medium sized
2. Onion - 1 big
3. Red chilli powder - 1 tbsp
4. Turmeric powder - 0.25 tbsp
5. Oil - 3 tbsp
6. Curry leaves - 1 twig
7. Salt - to taste
8. Grated coconut - 2 tbsp (optional)
9. Water 

Procedure

1. Cut Snake gourd / Padavalanga into thin slices after removing the seeds and the flesh inside.
2. Cut onion into thin slices
3. In a vessel, mix thinly cut padavalanga, onion and salt. Add very little water ( 1 tbsp)
4. Cover and cook in low flame till the padavalanga and onion have become soft
5. Add turmeric, red chilli powders and salt
6. Cover and cook till pavakka is cooked. Stir in between to make sure that the dish is not getting burnt.
7. Add oil, curry leaves and fry for another 10 minutes in low flame.
8. Add coconut and stir again for another 3 minutes. This is an optional step. This makes the dish more tastier though.
9. Yummy padavalanga mezhukkupuratti is ready to be served with rice

Raw banana / Vazakka mezhukupuratti / fry

Ingredients

1. Vazakka - 1 big
2. Red chilli powder - 1 tbsp
3. Turmeric powder - 0.25 tbsp
4. Oil - 3 tbsp
5. Curry leaves - 1 twig
6. Salt - to taste
7. Water 

Procedure

1. Cut banana into round medium slices.
2. In a vessel, mix the cut banana, turmeric, red chilli powders and salt.
3. Add water just to cover half of the banana
4. Cover and cook in low flame till the banana is half cooked. Stir the mix in between to make sure that the dish is not getting burnt. 
5. Add oil, curry leaves and fry for another 10 minutes in low flame.
6. Yummy vazakka mezhukkupuratti is ready to be served with rice

Note: Banana cooks very fast. Hence, it is important to stir in between. Otherwise, it will get burnt.

Ladies finger / Okra / Vendakka Mezhukkupuratti / fry

Ingredients

1. Okra / Vendakka - 20
2. Shallot - 15
3. Green chillies - 1
4. Red chilli powder - 0.5 tbsp
5. Coriander powder - 0.5 tbsp
6. Turmeric powder - 0.25 tbsp
7. Oil - 3 tbsp
8. Curry leaves - 1 twig
9. Salt - to taste
10. Water 

Note: Shallots can be replaced with medium sized onion, but shallots have a better taste

Procedure

1. Cut okra into round medium slices.
2. Cut shallot or onion into thin slices
3. Cut green chillies vertically into two pieces
4. In a vessel, mix the cut okra, green chillies and onion. Add very little water ( 1 tbsp)and 1 tbsp oil
5. Cover and cook in low flame till the okra and onion have become soft. Stir the mix in between to make sure that the dish is not getting burnt.
6. Add turmeric, red chilli, coriander powders and salt when the okra is half cooked
7. Add oil, curry leaves and fry for another 10 minutes in low flame.
8. Yummy vendakka mezhukkupuratti is ready to be served with rice

Pavakka / Bitter gourd mezhukkupuratti / fry

• Ingredients
  
  
  
  1. Pavakka / Bitter gourd  - 2 medium sized
  2. Onion - 1 big
  3. Red chilli powder - 1 tbsp
  4. Turmeric powder - 0.25 tbsp
  5. Oil - 3 tbsp
  6. Curry leaves - 1 twig
  7. Salt - to taste
  8. Tamarind - 1/4th of lemon size
  9. Grated coconut - 2 tbsp
  10. Water 
  11. Curd - 3 tbsp
  
  
  Procedure
  1. Cut pavakka into thin slices after removing the seeds and the flesh inside.
  2. Add curd to the slices, mix well and keep aside for at least 30 minutes.
  3. Cut onion into thin slices
  4. Wash the pavakka nicely and remove the curd
  5. In a vessel, mix thinly cut pavakka, onion. Add very little water ( 1 tbsp)
  6. Cover and cook in low flame till the pavakka and onion have become soft
  7. Add turmeric, red chilli powders and salt
  8. Add concentrated tamarind water. It is better to squeeze the tamarind with less water (may be 3 tbsp)
  9. Cover and cook till pavakka is cooked. Stir in between to make sure that the dish is not getting burnt.
  10. Add oil, curry leaves and fry for another 10 minutes in low flame.
  11. Add coconut and stir again for another 3 minutes.
  12. Yummy pavakka mezhukkupuratti is ready to be served with rice

Potato mezhukkupuratti / fry

Ingredients

1. Potato - 4
2. Red chilli powder - 1 tbsp
3. Coriander powder - 1 tbsp
4. Turmeric powder - 0.25 tbsp
5. Oil - 3 tbsp
6. Curry leaves - 1 twig
7. Salt - to taste
8. Water 

Procedure

1. Cut potato into medium sized pieces
2. In a vessel, mix potato, turmeric, red chilli, coriander powders and salt
3. Add water enough to cover the potato.
4. Add 0.5 tbsp of oil
5. Cover and cook till potatoes are cooked. It may take upto 10 minutes. We should be able to cut the potato with a spoon when it is rightly cooked. It should not become overcooked and mushy.
6. Add rest of the oil, curry leaves and fry for another 10 minutes in low flame.
7. Tasty potato mezhukkupuratti is ready to be served with rice or chappathi

Pic courtesy: My daughter Divya who made the dish following the instructions in this post. :)

Brinjal / Kathirikka aviyal

Ingredients

1. Brinjal / Kathirikka - 4
2. Onion - 1 medium size
3. Green chillies - 3
4. Grated coconut - 1 cup
5. Jeera - 0.5 tbsp
6. Turmeric powder - 0.4 tbsp
7. Red chilli powder - 1 tbsp
8. Shallot - 2
9. Coconut oil - 1 tbsp
10. Curry leaves - 1 twig
11. Water - 1.5 cup
12. Tamarind - half lemon size
13. Salt to taste

Procedure

1. Cut brinjal and onion thinly into long slices
2. Cut two green chillies vertically into two haves
3. Grind coconut, jeera, turmeric, red chilli powder, one green chilli and shallot into smooth paste adding very little water.
4. Mix cut brinjal, onion, green chillies and the ground mixture along with salt.
5. Add water. Cover and cook the aviyal in low flame. 
6. It will take atleast 10 minutes for the okra and onion to cook completely.
7. Add tamarind juice when the aviyal is half cooked.
8. Add salt as required
9. Now add the curry leaves and drizzle coconut oil on top of the aviyal.
10. Yummy brinjal aviyal is ready to be served with rice.

Ladies finger / Okra / Vendakka aviyal

Ingredients

1. Ladies finger / Okra / Vendakka - 20
2. Onion - 1 medium size
3. Green chillies - 3
4. Grated coconut - 1 cup
5. Jeera - 0.5 tbsp
6. Turmeric powder - 0.4 tbsp
7. Red chilli powder - 1 tbsp
8. Shallot - 2
9. Coconut oil - 1 tbsp
10. Curry leaves - 1 twig
11. Water - 1.5 cup
12. Tamarind - half lemon size
13. Salt to taste

Procedure

1. Cut Okra and onion thinly into long slices
2. Cut two green chillies vertically into two haves
3. Grind coconut, jeera, turmeric, red chilli powder, one green chilli and shallot into smooth paste adding very little water.
4. Mix cut okra, onion, green chillies and the ground mixture along with salt.
5. Add water. Cover and cook the aviyal in low flame. 
6. It will take atleast 10 minutes for the okra and onion to cook completely.
7. Add tamarind juice when the aviyal is half cooked.
8. Add salt as required
9. Now add the curry leaves and drizzle coconut oil on top of the aviyal.
10. Yummy vendakka aviyal can be served with rice.

Tomato / Thakali aviyal

Ingredients

1. Tomato - 4
2. Onion - 1 medium size
3. Green chillies - 2
4. Grated coconut - 1 cup
5. Jeera - 0.5 tbsp
6. Turmeric powder - 0.4 tbsp
7. Red chilli powder - 1 tbsp
8. Fenugreek powder - 0.5 tbsp
9. Shallot - 2
10. Coconut oil - 1 tbsp
11. Curry leaves - 1 twig
12. Water - 1.5 cup

Procedure

1. Cut tomato and onion thinly into long slices
2. Cut the green chillies vertically into two haves
3. Grind coconut, jeera, turmeric, red chilli powder and shallot into smooth paste adding very little water.
4. Mix cut tomato, onion, green chillies and the ground mixture along with salt.
5. Add water. Cover and cook the aviyal in low flame. 
6. It will take atleast 7-8 minutes for the tomato and onion to cook completely.
7. Add fenugreek powder and mix again
8. Add salt as required
9. Now add the curry leaves and drizzle coconut oil on top of the aviyal.
10. Yummy tomato aviyal can be served with rice.

Note: Small amount of tamarind juice can be added to this aviyal in the end if you prefer more sour taste.

Avial

Ingredients

1. Yam - half of a small yam
2. Raw banana - 1
3. Cucumber - 1/4th of a small cucumber
4. Carrot - 1
5. Drum stick - 1
6. Cluster beans - 5 
7. Long green bean / Achinga - 5
8. Ash gourd / Kumbalanga - 1/4th of a small of ash gourd
9. Brinjal - 1
10. Green chillies - 2
11. Grated coconut - 1 cup
12. Jeera - 0.5 tbsp
13. Red chilli - 1 tbsp
14. Turmeric powder - 0.25 tbsp
15. Curd - 3 tbsp
16. Tamarind - 1/4th of a lemon (optional)
17. Coconut oil - 1 tbsp

Procedure

1. Cut yam, raw banana, brinjal, cucumber, ash gourd, carrot, drum stick, cluster beans, long green beans into medium sized pieces. It should be cut length wise (more length than width). 
2. Cut raw banana and brinjal should be cut and washed with water very nicely. Better to soak it for 5 minutes each.
3. Cook all the cut vegetables by adding little water, one green chilli and salt.
4. Alternatively, this can be cooked using a pressure cooker. Wait for one whistle and switch off the stove. Allow the steam to be released naturally.
5. Grind coconut, jeera, turmeric powder, red chilli powder, one green chilli. Do not grind too smooth. It should be ground little more than what is required for thoran.
6. Add the ground paste to the cooked vegetables.
7. Add tamarind water (if using) at this stage.
8. Mix the vegetables and ground paste nicely
9. Add curry leaves to the mixture
10. Heat for another 2 minutes
11. Add curd and mix well.
12. Add salt if required
13. Add some more curry leaves and drizzle the coconut oil
14. Keep it closed for atleast 30 minutes for all the flavour to settle down.
15. Serve it with hot rice.

Raw mango / Drum stick moru curry

Ingredients

1. Drum stick - 1
2. Raw mango - 1 
3. Cucumber - 10 pieces
4. Grated coconut - 1 cup
5. Jeera  - 0.5 tbsp
6. Fenugreek powder - 0.5 tbsp
7. Red chilli powder - 1 tbsp
8. Curd - half litre
9. Mustard - 0.5 tbsp
10. Shallot - 5
11. Red chilli - 1
12. Curry leaves - 1 twig

Procedure

1. Cut drum stick, mango and cucumber into medium sized pieces
2. Boil drum stick, mango and cucumber pieces along with salt till it is cooked
3. Grind coconut, red chilli powder, jeera, fenugreek powder into a smooth paste
4. Add this to the boiled vegetables and boil for 5 minutes.
5. Add curd to this. Add salt if required at this stage.
6. Temper with mustard, red chillis, shallot and curry leaves