EASY THAKKAALI (TOMATO) PULISSERY

Ingredients:

1. Coconut oil – 1 tbsp.
2. Mustard seeds – 1 tsp.
3. Red dry whole chilly – 2 nos.
4. Curry leaves – 1 sprig
5. Shallots – 6 nos., chopped
6. Tomato – 2 nos., large, chopped
7. Chilly powder – ½ tsp.
8. Curd – ½ cup
9. Salt – to taste

To grind
10. Coconut – ½ cup, grated
11. Garlic – 2-3 cloves, chopped
12. Cumin seeds – ½ tsp.
13. Turmeric powder – ¼ tsp
14. Shallots – 2 nos.
15. Water – ¼ cup

Method:

1. Grind the above mentioned ingredients in the section “to grind” to a coarse paste. Keep aside.

2. Place a saucepan, add coconut oil. Let it turn hot in medium heat. Sputter mustard seeds.

3. Then add red dry chilly & curry leaves. Saute for a second.

4. Add small onions along with salt and saute for a minute till translucent.

5. Add tomatoes, cook covered till tomatoes are slightly mashed. (do not overcook)

6. Add the coarsely grounded mixture. Combine well and let cook for 3 to 4 minutes.

7. Add chilly powder and cook for a minute. Add more salt if needed.

8. Remove the saucepan from the heat. Add curd and combine well till it is well combined. (N.B: Don’t add curd with the heat turned on, heat will curdle the it.)

9. Keep covered for a few minutes.



10. Yummy thakkaali puliserry is ready. Serve it along with rice.

EASY MORU CURRY / MORU KACHIYATHU (WITHOUT COCONUT)

Buttermilk (Moru), whether it is Sambharam / Pacha Moru or Kachiya Moru / Moru Curry, is an integral part of daily Kerala Cuisine and is definitely favorite of a Malayalee. Moru Curry can be prepared in two ways – with grated coconut (known as Puliserry) and without coconut. I use to prefer the without coconut type whenever I am in a hurry. It is really easy, which can be prepared in less than 5 minutes, and equally tasty too (practically moru curry with coconut is always tastier). Even though, this spicy moru curry is also wonderfully flavored by ginger, fenugreek, curry leaves and other spices.

Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA

Ingredients:-

1. Curd – 3 cups (blended with 1 cup of water)

2. Shallots – 5 or 6 nos., finely sliced

3. Green Chilies – 3 nos., cut lenghtwise

4. Dry Red Chilies – 3 nos.

5. Curry Leaves – 1 or 2 sprigs

6. Ginger – 1 inch piece, finely chopped

7. Turmeric powder – ¼ tsp.

8. Fenugreek powder – A pinch

9. Cumin Seeds or Powder – ¼ tsp.

10. Oil – 1 tbsp.

11. Mustard – ½ tsp.

Method:-

1. Heat oil in a pan and splutter mustard seeds. Add shallots, green chilies, dry red chilies, ginger and curry leaves and saute it for 2 minutes.

2. Add turmeric powder, cumin seeds and fenugreek powder. Saute it for a minute

3. Pour over the curd blended with water and add needed salt too.

4. Moru Curry is ready to serve with meal.