Avial
1. Grind together the coconut, green chillies and cummin seeds to make a fine paste,
adding very little water.Mix the curd to the ground paste and keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.
4. Mix all the cooked vegetables together with salt and turmeric powder.
5. Add the paste and heat through, taking care to prevent curdling.
6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.
7. Serve hot with rice.
Carrot Poiyal
Carrot 250 gm
Preparation method
Heat the oil in a pan. Fry the onion,channadhal,mustard,curryleaves and chopped carrot. Add adequate amount of water and boiling for 7 minutes. After mix the boiled moong dhal. Mix it very well . Serve it with vathal kulambu and pepperkulambu
Kathirikkai Poriyal
Incredients
Kathirikkai & Brinjal-4
Onion-1
Garlic-6(pieces)
Tomato-1/2
Redchilli powder -1/2 tbs
Hing-a pinch
Curryleaves-(reqd)
Mustard-1/4tsp
Fenugreekseed powder-1/2tsp(coarse)
Sesame seed powder(coarse)
Oil- 4 or 5 tbs
Salt to taste
Preparation method
Heat the oil in pan.Fry mustard,onion,garlic,tomato,curryleaves . After 2 minutes put the brinjal pieces and fry it in low heat .when cooked add redchillipowder,sesame seed powder,hing,fenugreek powder and mix nicely on low heat for 10 minutes. After serve with sambar rice or any other rices
Capsicum Poriyal
Incredients
Capcicum-2(cut small pieces)
Onion-1(chopped)
Garlic-1(small)
Curryleaves(reqd)
Mustard Powder(1 tablespoon)
Channa dhal(1tablespoon)
Redchilli powder-(3/4 tablespoon)
Coconut flakes- 2 (tablespoon)
Fenugreekseed powder-1/4 tablespoon (coarse)
Salt to taste
Preparation method
Heat oil in a pan and fry the onion,curryleaves,channadhal,garlic ,mustard & capsicum and deep fry for 10 minutes ready to brown position mix the the fenugreek powder and coconut flakes