OKRA MOR KUZHAMBU

PREP TIME: 15 Mins

COOKING TIME: 15 Mins

Ingredients – for gravy

Okra/Vendaikai – 1 Cup

Onion – 1

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Turmeric powder – ¼ teaspoon

Salt – per taste

Yogurt – 1 cup

Ingredients – to grind

Ginger – 1 inch piece

Green chilli – 2

Cumin seeds – 1.5 teaspoons

Coriander seeds – 1.5 teaspoons

Chana dal – 1 teaspoon

Procedure

STEP 1: Soak all the ingredients in the “to grind” section for 10 minutes and grind to a fine paste.

STEP 2: Add 2 cups of water to 1 cup of thick yogurt, beat well and keep aside.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, curry leaves and turmeric powder.

STEP 4: Add the chopped onion and cook till they turn translucent.

STEP 5: Add the chopped okra and salt. Mix well and cook for 7 minutes or till the okra gets cooked.

STEP 6: Add in the masala paste and cook for 5 more minutes for the raw smell to go away.

STEP 7: Simmer the stove and pour in the beaten buttermilk to the okra in the pan. Cook on low heat for 2 minutes and turn off the heat. (DO NOT cook too much after adding the buttermilk as the mixture will curdle)

TIP: Mor Kuzhambu tastes good when mixed with cooked white rice

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BABY POTATOES FRY – Tangy & Spicy

PREP TIME: 20 Mins

COOKING TIME: 20 Mins

Ingredients

Baby potatoes – 1 Cup (boiled and peeled)

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Turmeric powder – ¼ teaspoon

Chilli powder – 3 teaspoons

Coriander powder – 1.5 teaspoons

Salt – per taste

Lemon juice – 2 teaspoons

Oil – 5 teaspoons

Procedure

STEP 1: In a bowl combine chilli powder, salt, turmeric powder, coriander powder, lemon juice and 2 teaspoons of oil.

STEP 2: Add in the boiled and peeled (cut into halves) potatoes. Make sure the masala mixture gets coated on all the potato pieces. Let it relax for 15 minutes.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal and curry leaves.

STEP 4: Add the marinated potatoes to the oil and cook on medium heat for 15 – 20 minutes. The potatoes should turn golden brown on all sides.

TIP: This crunchy, tangy and spicy potatoes can be served with rice or roti.

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EGGPLANT GRAVY/KATHIRIKAI KOOTU

PREP TIME: 5 Mins

COOKING TIME: 10 Mins

Ingredients

Eggplant – 6 small

Moong dal – ½ cup

Onion – 1 small

Cumin seeds – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Chilli powder – 1 teaspoons

Salt – per taste

Oil – 2 teaspoons

Procedure

STEP 1: Chop the eggplant in cubes and finely chop the onion.

STEP 2: Add the eggplant, moong dal and onion in pressure cooker and cook for 3 whistles.

STEP 3: Heat oil in a pan, add cumin seeds urad dal and curry leaves.

STEP 4: Add the cooked eggplant, salt and chilli powder. Mix well and cook for 5 minutes.

TIP: Kootu is a simple, mild flavoured side dish that can be served with rice.