Mixed Vegetable Dry Curry

     Dry curries are very good for taking dishes while travelling. Mixed vegetable dry curry is very good side dish for chapathi, roti and poori. You can also stuff it with bread.

Recipe Cuisine : Indian | Recipe Category: Sidedish

Preparation Time: 7 mins  | Cooking Time: 15 mins | Yields: 1 ½  cup

Ingredients:

Chopped Mixed Vegetables (carrot, beans, peas)	1 cup
Big Onion	2
Tomato	1
Salt	To taste
Dry Powders:
Red Chilli Powder	1 tsp
Turmeric Powder	¼ tsp
Garam Masala Powder	½ tsp
To Temper:
Oil	2 tsp
Cumin Seeds	1 tsp

Procedure:

1. Heat the oil a pan, add cumin seeds and wait for popping.

2. Then add the chopped onion and sauté till the onion becomes translucent.

3. Now add the chopped tomato and fry till the tomato becomes mushy.

4. Add turmeric powder, red chilli powder and salt. Mix them well and fry for few seconds.

5. Now add the chopped vegetable and sprinkle little water. Cook till the vegetables become tender.

6. Finally you can add the garam masala powder and mix them well. Cook till the raw smell goes off. Garnish with coriander leaves and serve.

                        Serve it with roti, chapathi, etc.,

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Onion Kuruma / Onion Gravy | side dish for chapathi

     There might occasions when we have run out of vegetables but still might have to prepare a Kuruma. Onion Kuruma, which tastes very much like Potato Kuruma can come handy in those circumstances. Moreover, Onion Kuruma will be refreshingly different kuruma for those who got bored with Vegetable Kuruma.

Recipe Cuisine : Indian | Recipe Category: Gravy

Preparation Time: 10 mins  | Cooking Time: 10 mins | Serves: 3

Ingredients:

Onion	3
Tomato	1
Bengal Gram Flour / Kadalai Maavu	2 tbsp
Turmeric Powder	½ tsp
Salt	As required
To  Grind into a coarse Powder:
Fennel Seeds / Sombu	1 tsp
Green Chilli	2
Ginger	1 inch
To Temper:
Oil	1 tbsp
Mustard Seeds	¼ tsp
Cinnamon	½ inch
Bengal Gram / Chana dal	1 tsp
Curry Leaves	1 spring
To Garnish:
Chopped Coriander Leaves	1 tbsp

Procedure:

Preparation Procedure:

1. Remove the skin of the onions and cut them into small pieces.

2. Clean, wash and chop the coriander leaves into very small pieces.

3. Mix the gram flour with ¼ cup of water without lumps. Keep it aside.

4. Wash and chop the tomato into small pieces.

5. Powder the fennel seeds using the dry mixe. Then add ginger and green chillies. Grind them into a coarse paste using little water.

Cooking Procedure:

6. Heat the oil in a pan, add mustard seeds and wait for popping.

7. Then add the cinnamon, Bengal gram and curry leaves. Sauté them for few seconds.

8. Now add the ground paste ( from 5) and fry till the raw smell goes off.

9. Now add the chopped onion (from 1) and sauté till the onion becomes translucent.

10. Then add the chopped tomato (from 4) and sauté till they become mushy.

11. Add turmeric powder and enough water to cook. (wash the mixie and use that water too)

12. Now add the gram flour solution (from 4) and salt. Mix them well. Allow it to cook till the gravy becomes thick. Suppose the gravy is too thick, add some more water to bring gravy consistency.

13. Switch off the flame and add the chopped coriander leaves (from 2). Mix them well and transfer the gravy into the serving bowl.

        Quick, easy and tasty onion kuruma is ready. Serve this with roti, chapathi, etc.,

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Spicy Mixed Vegetable Curry

Ingredients:

Carrot	1
Beans	10
Capsicum	1
Peas	½ cup
Potato	1
Onion	2
Tomato	1
Red Chilly Powder	1 tes
Ginger Garlic Paste	1 tes
Cinnamom	½ inch
Cloves	2
Cardamom	1
Pepper	1 tes
Cumin Seeds	1 tbs
Aniseeds	1 tes
Coriander Seeds	2 tbs
Oil	2 tbs
Salt	To Taste

Procedure:

1. Cut all the vegetables into small pieces and pressure with little water for one whistle in high flame.

2. Dry roast the cinnamom, cloves, cardamom, pepper, cumin seeds, aniseeds and coriander seeds. Keep it aside for cool down and powder them.

3. Heat the oil in a flame, add chopped onion. Fry till they turns into golden color.

4. Then add the ginger garlic paste and tomato. Fry till the tomato becomes mushy.

5. Now add the cooked vegetables, red chill powder, salt and ground powder.

6. Cook till the water evaporates and they becomes thick curry.

7. Garnish with coriander leaves.

    This curry goes well with chapathi, dosai and curd rice.

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Tomato Gravy / Thakkali Kuruma

Ingredients:

Tomato	4
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Curry Leaves	1 spring
Sambar Onion	¼ cup
Green Chilly	3
Grated Coconut	¼ cup
Ginger	½ inch
Roasted Split Gram (Pottukadalai)	2 tbs
Garlic	3 pods
Aniseeds	1 tbs
Poppy Seeds	½ tbs
Cashewnuts	4
Turmeric Powder	½ tbs
Salt	To Taste
Coriander Leaves	Garnish

Procedure:

1. Wash the tomatoes and grind them into fine paste. Keep it aside.

2. Wash the green chillies and cut into two halves. Then cut them again into small pieces.

3. Wash and remove the skin of the ginger.

4. Cut the sambar onion into lengthwise thin pieces.

5. Grind the coconut, roasted split gram, ginger, garlic, aniseeds, cashewnuts and poppy seeds into a fine paste. Keep it aside.

6. Heat the oil in the pan, add mustard seeds and urad dal.

7. When the mustard seeds starts popping, add chopped green chillies, curry leaves and chopped onion.

8. Fry till the onion becomes golden color.

9. Then add the tomato paste and turmeric powder.

10. Cook for 5 mins or till its raw smell goes out.

11. And then add the coconut paste [step 5], enough water and salt. Close the pan and cook for 10 minutes.

12. Garnish with chopped coriander leaves.

It goes well with Chapathi, Idly and Dosas.

Tomato Recipes

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Egg Omelet Gravy

Ingredients:

Egg	4
Vegetable Oil	2 tbs
Mustard seeds	¼ tbs
Urad dal	¼ tbs
Curry Leaves	2 spring
Onion	2
Tomato	1
Chilly Powder	2 tbs
Coriander Powder	1 tbs
Grated Coconunt	½ cup
Salt	To taste
Coriander Leaves	Garnish
Grind the below to paste:
Cinamom	½ inch
Aniseed/Sombu	1 tbs
Cloves	2
Cardamom	1
Poppy Seeds	½ tbs
Ginger	½ inch
Garlic	4 flakes
Split channa dal(pottukadalai)	2 tbs

Procedure:

1. Chop the onion into thin slices.

2. Heat the oil in a pan, and add mustard seeds when it starts cracking. Then, add urad dal, curry leaves and onion.

3. Fry till the onion becomes golden brown.

4. Add chopped tomato and fry for 2 mins.

5. Add Chilly powder and coriander powder, and then mix them well.

6. Then add the ground Paste and 2 cups of water and salt.

7. Extract coconut milk from the coconut.

8. Add the coconut milk into the gravy.

9. Break the egg and pour it into the gravy slowly, else break it and keep it in the bowl, and then pour into gravy. [ Note that the yellow and white parts of the egg should not mix]

10. Keep the lid closed and cook for 15 mins.

11. Garnish with coriander leaves.

Serve hot with Chapathi, parathas and dosas.

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