Brussel Sprouts Poriyal

Source: Google Images

What you need


Brussel sprouts - 2 cups (chopped)
Oil - 2 tbsp
Mustard Seeds - 1/4 tsp
Urad dal - 1/4tsp
Curry leaves - a few
Green chillies - 2 (chopped)
Coconut - 3 tbsp (shredded)
Turmeric powder - 1/4tsp
Salt - as needed
Water - just for springling


How you make it


Heat oil in the pan and splutter mustard seeds.Fry urad dal and once its golden , add curry leaves, green chillies.Now add the shredded coconut and saute on low flame.Make sure you don't let the color of the coconut change.After a minute or two now add the chopped brussel sprouts.Add turmeric powder and salt.Springle few drops of water if necessary and saute until the veggie is cooked but still maintains lilttle cruchyness.Serve with dal and rice.

Aviccha Muttai Puzhi Kuzhambu ( Boiled eggs in Tamarind based gravy)

This is yet another staple curry we have at home way too often.For a lazy day, this one is way to go and will satisfy all @ home.Nothing fancy , a simple puzhi kulambu using Sambhar powder or Kulambu podi.

In this recipe below, I used Sambhar powder , but Acchi Masala's Kulambu podi will also do justice to the same curry.


What you need

Boiled eggs - 6 ( make small slits across the eggs )
Sambhar Powder - 2 tbsp
Shallots : 4 ( sliced thin)
Red chillies - 3
Curry leaves - a few
Tamarind  - a lemon sized ball ( soak it in a cup of water and extract juice)
Rice flour - 1 tbsp ( make adilute paste using 3 tbsp water)
Oil - 2 tbsp
Mustard seeds - 1tsp
Fenugreek seeds - 1/4 tsp
Channa dal - 1/4 tsp
Salt - as needed
Water - 1 cup

How you will make it

In a  pan heat oil on medium flame , splutter mustard seeds.Now add Fenugreek seeds,curry leaves,red chillies and  saute for 1 minute or so.Now reduce the heat to low and add sambhar powder .Saute this for 2-3 minutes on low flame until nice aroma comes out.Add tamarind extract and salt. Add little extra water if needed and let this gravy boil on medium high.Now to make this gravy into thick curry consistency, we need to add the rice flour + water mix(Make sure there is no lumps).Let the gravy boil till it gets the correct consistency.Now reduce the flame to medium low and add in the boiled eggs .Let it sit in the gravy for the next 5 minutes and switch off the heat.Serve hot with rice.

Mother in Law's King Fish Fry

Super simple fish fry , marinated  ( w/ turmeric , red chilli powder & salt) and deep fried.

Mutton Soup

Most preferred soup at home on a gloomy day especially in october :)

What you need

Mutton - 1/2 lbs ( with bones)
Onion - 1 small ( sliced thin)
Green chillies - 2-3 ( slit)
Ginger-garlic - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilli powder - 2 tsp
Pepper powder - 1/4 tsp
Fennel powder - 1/4 tsp
Curry leaves - a few
Oil - 2 tbsp
Salt - as needed

Water - 3 cups

How you will make it

Clean mutton pieces and marinate it with ginger-garlic paste ,salt, turmeric,coriander and red chilli powder.After 20 minutes or so, pressure cook the marinated meat with 3 cups water.Let it go 3-4 whistle under medium low flame.Switch off the heat and  let it slightly cool down.

In another pan, heat oil and saute sliced onions and once they are slighly golden brown , add the meat with its water.Add in the fennel powder and pepper powder.Adjust the salt again if needed at this point.
Let it boil for about 5 minutes on medium high flame.Serve it hot .

I personally don't like extra garnishing on the soup other than the curry leaves.But you can add chopped coriander leaves or mint leaves if you prefer.

Note : 
>> Try dry roasting fennel seeds and peppercorns before grinding to a powder for that special nutty flavour.
>>I prefer small onions instead of big onion.But I was out of it this time around.

>>You can add in chopped in tomato if you are in for that slighly tangy flavour.

Sothi - a side kick for Idiyyappam

Sothi - a side kick for Idiyyappam, my mom makes it usually when we have Idiyappams at home.Super easy to make and delicious when you soak Idiyappams on this mild liquid-y sauce.This time it was made by my mother in law in ma kitchen.She claimed to have made this only very few times so far, but she nailed it.

What you need

Moong dal/Pasi paruppu  - 1/2 cup
Onion  - 1 big ( Sliced lengthwise)
Green Chillies - 4-5
Salt - To taste
Turmeric Powder - 1/4 tsp
Drumsticks - 6 (1 inch pieces) (OPTIONAL)
Potato - 1 cup ( cubed)
Lime juice -  few drops
Coconut milk - 8 oz can

For tempering

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few


How you will make it


Pressure cook  moong dal, cubed potatoes,onion, green chillies with just enough salt, turmeric and water.After pressure cooking moong dal should be completely mashable but potato pieces should be intact.About 3 whistles on medium heat.

Note : If you are little unsure about cooking all together in the pressure cooker, then cook moong dal separately with little turmeric, salt.Then add in the rest of the ingredients and pressure cook for 1 whistle.

Open the lid and Keep the cooker in medium low flame.Now add in the diluted 8 oz can of coconut milk.You cannot heat too much after adding the coconut milk.Keep an eye on it.The consistency of this dish is more liquid-y than usual curry.Once you get the desired consistency, switch off the heat.Add few drops of lemon juice at this point. Add in the tempered ingredients and serve. 

The dish is ready to be served with steamed Idiyappams.

We tried with rice as well and it was a good combo.

Omelette Kara Kuzhambu

Just had this for lunch today (of course left over!) .The longer this Kara Kuzhambu sits , the better the taste!

What you need

Eggs - 3
Onion - 1 small chopped( for omelette)
Tamarind - 1 small lemon sized (soak and extract)
Coconut - 1/4 cup ( grind-ed smoothly)
Garlic - 3-4 pods [Optional]
Sambar Powder - 2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Whole red chillies - 4
Curry leaves - a few
Salt - as needed
Water - as needed


How you will make it

In a pan, heat oil and splutter mustard seeds and slowly add curry leaves, red chillies and finally garlic pods.When these are slightly roasted, lower the flame a little and add Sambar powder.Saute for just a minute or so and add in the tamarind extract with just enough water.Add in salt and let this boil on medium high flame.After 5-6 minutes of boiling lower the flame to medium low and add in coconut paste. Let this again boil on medium low flame until you get the 'kuzhambu/curry' consistency.In the mean time while curry is boiling, beat eggs with little salt and add chopped onion.Make small small cute little omelettes which are going  for a skinny dip in the curry :D

Once you have the Kuzhambu/Curry in correct consistency, lower the heat to low and add in the little omelettes to it. Once all the omelettes are added , switch off the heat.Let this kuzhambu sit at least for 20 minutes, to let omelette swoop in all that juicy flavors from the kuzhambu.

Serve hot with Rice.

Note : Garlic can be optional. I adore garlic pieces in kara kuzhambu, so I add them in even if it is not necessary :D

                         

Vendaikka/Okra Thayir Pacchadi

Vendaikka thayir pacchadi or make it fancy by calling Fried okra in yogurt sauce :)

What you need

Vendaikka/okra - 2 cups ( cut )

Green chillies - 3-4 ( chopped fine)

Curry leaves - a few

Yogurt - 3 tbsp ( beaten well with just enough water)

Oil - 2 tbsp

Mustard seeds - 1/tsp

Salt - as needed

How you will make it

In a heavy bottomed pan heat oil and splutter mustard seeds, curry leaves.Now add cut okra pieces ,salt, green chillies and saute on medium high flame until they are cooked (and all that sticky-ness is gone).This pacchadi tastes little better when okra is little crunchy not completely fried(Saute until the green color is retained).Switch off the heat and let the mixture cool. In a bowl beat yogurt with just enough water /salt and pour this into the okra mixture.Mix slightly and serve it.We enjoyed this with hot/spicy Sambar and Rice.

                                    

Inukku Podi

Inukku Podi, an instant podi made for Dosa/Idly.I am so fond  of this podi that I frequently make it even though I have other sides for Dosa/Idly. 

What you need
Coconut - 1 cup (Shredded)Garlic - 1 podWhole Red Chillies - 6-8Curry leaves - a fewSalt - as neededGingelly oil  - For serving

How you will make it

In a mixie jar , put coconut, red chillies , garlic, curry leaves and salt and pulse it a few times.Viola , that's it , It's ready! The aroma itself will lure you to it.Serve it with few drops gingelly  oil for Dosa/Idly.

Note : Please adjust the amount of red chillies as per your taste.

Curry leaves Chicken

Curry leaves , an unavoidable ingredient in South Indian Kitchens especially Kerala.When landed here in US , the only thing I couldn't digest was that I had to pay for this special ingredient.Back home, we grew them in our yard or our vegetable guy gave it for free.My kitchen will tell stories of me being a freak when it comes to curry leaves :D For the past two weeks , My dear husband  unknowingly  piled up packets of curry leaves from our local store .I had to use it before they go awry.So here is Curry leaves Chicken...

What you need

Chicken - 2 lbs ( small pieces)
Onion - 1 large (sliced thin)
Ginger Garlic - 2 tbsp (minced fine)
Curry leaves  - for garnish
Red chilli powder  - 3 tsp
Turmeric Powder - 1/2 tsp
Oil -  2 tbsp
Salt -as needed

Dry Roast  and Grind 

Black Pepper corns - 2 tsp
Perunjeeragam - 2 tsp
Urad dal - 1 tsp
Curry leaves  - 2 big springs 


How you will make

Clean chicken and keep aside.I had used boneless chicken  for this recipe.But you could use with bone as well.In a pan, dry roast the listed under 'Dry Roast  and Grind' and keep aside.
In a heavy bottomed pan, heat oil and fry sliced onion until they are golden brown.Now add the minced ginger garlic  ( note : not GG paste but minced) and fry until raw smell goes away.Now on high flame add chicken pieces , turmeric ,red chilli and salt. Fry until chicken is well cooked and masala w/ chicken is nice dark brown color. Now reduce the flame and add the powdered curry leaves powder and mix. At this point you will smell an awesome aroma of Curry leaves!
Add in some fresh curry leaves for garnish and switch off the heat. Serve hot with Rice/Roti.

Note : Adjust your red chilli powder as per your spice level and note that you are adding black peppercorns as well.

Chinna Ulli Chutney/Small Onion Chutney

It's fun to see my kids eat Idly . They carry one whole Idly in their hand as if it was a piece of cake , and dip in a bowl of chutney.I have tried to make them eat Idly the right way, my way. My way  especially with this Onion chutney is 'placing 4 idly in a plate, pour a big spoon of chutney and then the fun part , mash them well with your fingers and eat'. :D .The best part is licking that last bits of chutney out of your fingers!

Well , that might not be a sophisticated way to eat in front of others :D

What You need

Small Onions - 1 cup (chopped)
Curry leaves - a needed
Oil -  2 tsp
Mustard seeds - 1/2 tsp
Red chilli powder - 3 tsp (Warning : adjust as per your taste)
Salt - As needed
Tamarind - 1 small gooseberry sized
Asafoetida - a pinch
Water - as needed

How you will make it


Take tamarind extract and keep aside.In a pan, heat oil and splutter mustard seeds.Now add chopped onion and curry leaves.Saute for next 4 minutes on medium flame.(You don't have to fry it so much as we are going to cook it with tamarind extract).Add salt, red chilli powder and fry a bit till raw smell of red chilli is gone.Finally add tamarind extract and water (as needed).Let this mixture boil until onions are cooked well and chutney has the right consistency.Add a pinch of asafoetida and boil for next two minutes and switch off.Serve it hot with Idly.

Meen Chilli / Fish Chilli

What you need

King fish - 2 lbs (cut in medium size pieces)
Onion - 1 big ( sliced thin)
Tomato - 1 medium ( chopped fine)
Green chillies -  6-7 ( slit lengthwise)
Ginger Garlic paste - 2 tsp
Oil - 2 tbsp
Lime juice - 1 tsp
Curry leaves - a few

To marinate 
Salt - as needed
Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp

How you make 

Marinate the fish pieces with all the ingredients listed under 'To Marinate' and keep aside for 20-30 minutes.In a pan heat oil in medium high heat and fry curry leaves, sliced onions.Fry until onions are golden brown and add gg paste.Saute this until raw smell of gg paste is gone.Now add chopped tomatoes to this mix ( you can add little salt needed for the masala at this point) and fry until tomatoes are completely mashed up and no where to be seen.Now the  complementing masala is ready for the fish pieces. Add marinated fish pieces to the masala and mix slowly.On medium low heat cover and cook for next five minutes. Remove the cover at this point and on medium low heat slowly cook the fish pieces.Careful not to break the pieces by turning it so many times. When they are half way  through , add slit green chillies and lime juice .Slowly turn the masala around with out breaking the pieces and switch off the heat once it is cooked .We had it with Simple Dal & Rice.

NOTE : Since the fish pieces were not 'fried' before adding to the masala , it took a while for the raw smell of powders (especially red chilli) to go away.

NOTE : I had dominated the flavor with Green Chillies than Red chilli powder.

Recipe adapted from here.

Amma's Muttai Kuzhambu / Egg Curry

What you will need

Hard boiled eggs -  6 (halved)

Red chilli powder - 1 tsp
Green chillies - 2-3 (slit)
Tamarind - 1 big gooseberry size
Salt - to taste
Potato - 2 small size,cubed (optional)
Water - as needed
To grind :
Coconut (shredded) - 3/4 cup
Jeera  -  1tsp
Garlic - 1 pod
Curry leaves - 3
Turmeric powder - 1/4 tsp
For tempering :
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Urad dal -1/2 tsp
Curry leaves - a few
Whole red chillies - 4

How you will make
Soak tamarind in a cup of water and extract tamarind juice.Grind all ingredients listed under 'To grind' into a fine paste.In pan on medium heat,  pour tamarind juice and add red chilli powder and brind it to a boil.Now add grinded coocnut paste, slit green chillies,salt and let boil until raw smell is gone and gravy thickens.In between add water if necessary.Once you get the correct consistency for the gravy , reduce the heat to low.Add in the hard boiled eggs.Slowly mix in so that all the eggs are coated with the gravy.In another pan, temper the ingredients listed under 'For tempering'  and pour it over the curry.Serve hot with rice.

Kovaikkai/Tindora Chutney

Kovaikkai , I was not so fond of this vegetable or have cooked with it for a long time.My mom on her last visit here, introduced this vegetable to me.She made kovaikkai fry with just red chilli & turmeric powder.Then I tried making the same fry along with potato.And it became staple at home when ever I amke more kuzhambu.Finally (after nearly 5+ years) I was brave enough to try a new one, Spicy chutney made with Kovaikkai .Came out really well and I am set for the next five years :D

What you need
Kovakkai/Tindora - 1 cup (cut)
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Coconut - 1/4 cup (shredded)
Tamarind - a very small gooseberry size
Red chillies - 6
Garlic - 2 pods
Oil - 2tbsp
Curry leaves - a few
Salt - as needed
Water - if needed when you grind
How you will make

Heat oil in a pan in medium heat and then add urad dal, channa dal , fry until almost golden. Now add garlic, red chillies, curry leaves one after another .Fry for 2 minutes and add cut tindora now.Fry on medium flow until they are almost cooked.Finally add tamarind, coconut and salt. Saute until coconut changes into light brown colour. Switch off the heat and let this mixture cool.
Once it is cooled, grind this into a chutney.

NOTE : Saute Tindora on medium flame only. As tindora takes time to cook and you don't want rest of the ingredients to burn out. If you want you could saute just Tindora in a separate pan and grind it along with other fried ingredients.I had served it with Instant Ragi Dosa. Will post that recipe soon.

Egg Banarasi

Egg Banarasi,this is derived from Aloo Dum Banarasi recipe.

What you need
Egg - 5 (hard boiled)
Onion - 1 (big,sliced thin)
Tomato -1 ( chopped fine)
Green chillies - 2-3 (chopped fine, optional)
Garlic - 5 pods (minced)
Garam masala - Whole or powder (1tsp)
Red chilli powder - 3 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/2tsp
Butter - 1 tbsp
Cashew nuts - 8-10
Mint/Coriander leaves - for garnish (optional)
Salt - as needed
Oil - 2 tbsp
Water - as needed


How you will make 
First and for most ,
1.Make a paste of cashew nuts with few tsp of water.
2.Hard boil 5 eggs and peel the hard skin.In a bowl add eggs, a few pinches of turmic powder and salt.
Slightly roast these  eggs in a tsp of oil.Make sure you don't burn the outer skin of the egg.Just roast it lightly.Keep them aside.
In a heavy bottomed pan , heat oil and add whole garam masala.Once that's fried add minced garlic and chopped onion (in that order).Once onion is golden brown add chopped tomatoes.Cook until tomatoes are well cooked and mashed up.Add turmeric powder, red chilli powder ,coriander powder and salt to the pan and saute until raw smell is gone.Add just enough water to the pan and bring it to a boil.Now reduce flame to medium and cashew nut paste.Cook until gravy thickens just enough.Now add the roasted eggs to this gravy.Let it sit for another 2-3 minutes.Finally add chopped green chillies and 1 tbsp butter.Keep this gravy in medium flame for another 3-4 minutes.That's it rich flavourful gravy is ready , garnish with chopped mint/coriander leaves.

Serve with rice/roti.

Note : I am thinking of making this dish next time with tomato paste and onion paste instead of chopped to get a smooth gravy.

Chicken Tawa Roast

Again a delicious recipe from Chef Damu.A simple chicken fry with all deliciousness of deep fried chicken but will less oil.I have already made this three times in two weeks :) .Hope you enjoy as much as we did.
Note : Try the same with boneless pices to serve as appetizers.

What you need
Chicken - 1 whole chicken (cut in small pieces)
GingerGarlic paste - 2 tbsp
Red Chilli powder - 3 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Cashew nuts - 8-10
Yougurt -  2tbsp
Mint Leaves - 1/4 cup chopped
Curry leaves - a few
Salt - as needed
Oil - 4 tbsp

How you will make it
Marinate chicken pieces with all ingredients except for oil for about 30 minutes.
In a heavy bottomed pan, heat oil on medium high heat.Once oil heated enough, pour in the marinated chicken pieces.Cook it on medium high heat until chicken is cooked well and turns into a dry roast.Color of the dish should as seen in the picture for better taste :)

Pepper Chicken Kuzhambu

Pepper Chicken Kuzhambu , a chicken dish made using sambhar powder.Yes, that's correct sambhar powder.I got this recipe (again) through a TV show and got curious to use sambhar powder on chicken dish which I have never done before.This dish came out really well :)

What you need
Chicken - 1 whole chicken cut in small pieces
Onion - 1 big onion (chopped)
Tomato -  2 small (chopped)
Pepper powder - 2tsp
Ginger Garlic powder  - 2 tbsp
Sambar powder - 2 1/2 tsp
Jeera powder - 1 tsp
Garam Masala powder  - 2 tsp
Salt - as needed
Oil - 2 tbsp
Curry Leaves  - a few
To grind the ingredients listed below into a fine paste
Coconut - 3tbsp
Tomato - 1 small
Green chillies - 2
How you will make
In a pan, heat oil on medium and add chopped onions and fry until they are soft.Now add garama masala, curry leaves,chopped tomatoes and slit green chillies (optional) and saute till they are soft.Now add GG paste and fry until raw smell is gone.Now add sambar powder , salt and saute for few more minutes.Add grinded coconut paste and let it boil until you can see the oil on the edges.Now add chicken pieces (and salt if needed).Add just enough water to this gravy and let the chicken pieces cook.Finally when the gravy gets to proper consistency and chicken is cooked, add the pepper powder and jeera powder.Let this sit on medium flame for another 4-5 minutes and switch off the flame.Serve hot with rice/roti.

Simple Spicy Chicken Fry

The what
Chicken -  2lbs ( cut in small pieces)
Red chilli powder  - 2 tbsp
Salt -  to taste
Oil - 3 tbsp
Perunjeeragam - 2 tsp ( slightly crushed)
Curry leaves - a few

The how
For this recipe ,I have used boneless chicken, with bones will actually taste better.And I had made this extremly spicy, so please choose red chilli powder as per your tolerence.Heat oil in a pan on medium high heat, quickly splutter perumjeeragam and curry leaves.Before it turns all black on you , add the chicken pieces and saute for a min or two.Now add red chilli powder and salt .Keep sauting on medium high flame for about 5-6 minutes.Once you see that all pieces are getting bit darker in the outside, reduce the flame to medium low.Keep sauting untill chicken is well cooked and looks similar to what's in the picture.Serve it as appetizer, or a side dish, your wish.
This dish requires more than expected oil , so be little generous with it. But hey , you can be happy that you are not deep frying ! ;)

Channa Paneer Masala

Again a recipe from a cooking show. I was interested to try this one out mainly because of the combo, Channa & Paneer. I had never tried putting these two together. It came out really good.

What you will need 

Channa - 1 can 16 oz (drained & rinsed)
Paneer -  6 oz (about 10 1" pieces)
Onion - 1 large ( finely chopped)
Tomato - 2 medium ( finely chopped)
Green Chillies - 2 ( finely chopped)
Ginger Garlic paste - 1 tbsp
Oil - 2 tbsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 2 tsp
Kasuri methi - 2 tsp
Salt - as needed
Water - 1/2 cup or more

How you will make it

Heat 1 tbsp of oil in a pan and fry paneer pieces until the outer skin slightly changes color.Take them out and keep aside.Now in the same pan add another tbsp of oil and fry jeera. Now add finely chopped onion,green chillies and once the onions are half way cooked add  GG pase. And fry until onions are golden brown in color and raw smell from GG is gone.This might take more than 5-7 minutes on medium high flame.Now add chopped tomatoes and saute until tomatoes are soft and almost cooked.Now add all the masala powders, turmeric,red chilli and dania powders.Saute well untill everything comes together and  raw smell is gone.If needed add little of water while sauteing to avoid buring .Once the masala is almost cooked enough, add the rinsed channa and salt.At this point add 1/4 cup water and let the channa gravy boil well for about 4-5 minutes.Now reduce the heat to medium low and add fried paneer pieces.Let the gravy boil for another 2-3 minutes and switch off the heat.Now sprinkle crushed kasurimethi and serve hot with roti/rice.

Kerala Style Egg Curry w/ Coconut milk

Kerala style egg curry made with coconut milk , one of the staple @ my kitchen when I crave for something simple  and comfort.I tend to make these little spicer and it compliments the sweetness of the coconut milk.This is an adapted version Mrs.K.M.Mathew's recipe.

What you will need

Hard boiled eggs- 6 nos
 

Onion -3 medium sized (sliced)
 

Ginger -  2 tsp (chopped fine)
 

Garlic - 2 tsp (chopped fine)

Green Chillies  - 2 (slit lengthwise)

Curry leaves- a few
 

Coconut milk- I used 1/4 cup of a canned coconut milk

( I had diluted 1/4 cup of coconut milk with 1cup water)

Water-1/4 cup 

Oil -2 tbsp

Mustard seeds- 1/4 tsp

Salt - to taste

For masala

Red chili powder-  2 tsp( or according to taste)
Coriander powder-1 tsp
Turmeric powder- 1/4 tsp

How you will make 

Mix all the ingredients for masala with just enough water to make a smooth paste.Keep aside.Make small slits in the hard boiled eggs and sprinkle pinches of red chilli powder,turmeric powder and salt.Using your hands apply these powders evenly on the eggs.In a pan, heat oil on medium low heat.Keeping the heat low, fry the eggs until the ouer skin changes the color just enough.Take the eggs out and keep it aside.We will put these fried eggs at the end.

Now in the same pan (put the heat on medium high now), splutter mustard seeds.Add curry leaves, green chillies and the sliced onions.Saute them until onions are soft enough.Now add the chopped ginger and garlic.Saute this well until onions are almost carmalized.Takes about 15 minutes or so.Now add the masala paste and saute until raw smell is gone.Once nice aroma comes add 1/4 cup(or more) of water and salt and let this mix boil for another 5 minutes.Add the diluted coconut milk at this point and let the gravy boil well.Once the gravy gets appropriate consistency, add the fried eggs and let it boil for 4-5 minutes on medium low heat.Serve hot with Rice/Roti.

Note : I like to make this curry a little early than expected dinner time, to allow the gravy seep into the egg through the slits made.YUM.

Kadalai Maavu Masala

This quick and simple recipe  is from a TV show.I was skeptical at first trying this one , but the chef repeatedly claimed this will taste just like our Potato Masala (the one we make for Poori/Chappathi).Amazingly he was right.We liked this healthier version with out potato .
P.S : Sorry for the Not -so- good picture .I blame my camera being out of charge and had to use iPhone.

What you will need
Onion  - 1 medium sized (chopped)
Tomatoes - 2 (chopped)
Green chillies - 1-2 (slit lengthwise)
Chilli powder - 1tsp
Turmeric powder - 1/4 tsp
Curry leaves -  as needed
Asafoetida - a pinch
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Channa Dal - 1/2 tsp
Urad Dal - 1/4 tsp
Salt -  to taste
Kadalai maavu / Gram flour  - 2 tsp
Water  - as needed
Note : Adjust green chilli and chilli powder according to your spice level.

How you will make
In a medium low heat ,heat oil in the pan and splutter mustard seeds and add ural dal, channa dal,fry until dal is golden.Now add curry leaves , green chillies and Onion.Fry until onions are almost soft and now add chopped tomatoes.Saute for a minute and  add red chilli powder, turmeric powder and asafoetida.In medium heat , add little water and let this cook until tomatoes are very soft. In the mean time make the gram flour mix by adding 1/4 cup water to 2 tsp gram flour.Mix it well so there is no lumps.Now once tomoatoes are cooked , add this gram flour mix, salt and let this boil in medium heat until everything comes together in to a thick gravy.Serve hot with Roti.
Note : Be sure to maintain Medium heat through out cooking.