AATHUKAL KULAMBU / GOAT LEG CURRY

INGREDIENTS :

Goat leg - Cleaned , washed and fried . Shop keepers will usually clean and fry it and give .
Salt to taste
Sambar powder - 2 tsps
Turmeric powder - 1 tsp
Chilli powder -1 tsp

For Masala :

Coconut - 8 pieces
Tomato - 1
Pearl onion - 1 small cup

METHOD OF PREPARATION :

1) Clean the legs throughly .
2) Pressure cook legs with turmeric powder for 10 whistles.
3) Then , add the grinded masala , all the powders and salt .
4) Cook till the gravy becomes thick and the oil separates out .

Serve hot with Idli .

VARALAKSHMI VIRATHAM 2010

Varalakshmi viratam is a sacred day for the Hindus. It is performed in Karnataka, Andhra Pradesh, and Tamil Nadu . All married hindu women will perform this pooja to seek the blessings of Lord Vishnu and Lakshmi , who is considered to be the God of prosperity and wealth.

This year celebration for Varalakshmi Viratham .




Prasadam includes Rice , Sambar , Rasam, Poriyal ,Sweet Pongal , Sundal and Paruppu Vadai .

GREEN GRAM SPROUTS GRAVY

INGREDIENTS :

Green gram sprouts - 1 cup
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Salt to taste
Ginger-garlic paste - 1 tsp

For Masala :

Cashews - 6 nos
Coconut pieces - 5
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Kuskus - 1/2 tsp
Turmeric powder - 1/2 tsp

For Tempering :

Mustard - 1 tsp
Onion - 1
Tomato - 1
Curry leaves
Jeera - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pressure cooker . Once hot , add mustard and Jeera . When it splutters , add curry leaves , ginger-garlic paste and onion . Saute till tender .
2) Then , add chopped tomato and mix it well till it forms thick gravy .
3) Add all the powders and salt .
4) Add sprouts and grinded masala with little water . Pressure cook for 4 whistles .
5) Serve hot with Rice / Roti .

PODI KATHIRIKKAI VARUVAL

INGREDIENTS : 

Brinjal  - 250 gms 

Turmeric powder - 1/2 tsp 

Salt to taste 

To Powder : 

Coriander Seeds - 1 tsp 

Jeera - 1 tsp 

Channa dal - 1 tsp 

Red Chillies - 6 

Fennel seeds - 1/4 tsp

Roast the ingredients and powder them coarsely.

METHOD OF PREPARATION : 

1) Heat oil in a pan. Add in chopped brinjal. Chop the brinjal as slightly bigger pieces. Sprinkle little water and cover with a lid. Cook in slow flame till done.

2) Once, the water gets dried, mix in the powder and shallow fry them in slow flame till done.

Serve hot with Idli / Dosa / Curd Rice / Sambar Rice .

BITTERGOURD CRISPY FRY

INGREDIENTS :

Bitter gourd - 200 gms
Jeera powder- 1 tsp
Chilli powder - 1 1/4 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Besan flour - 1 tsp

METHOD OF PREPARATION :

1) Chop the bittergourd very thin slices. Marinate it with Chilli powder, Turmeric powder, Jeera powder, besan flour and salt.

2) Heat sufficient oil in a pan . Once hot, add chopped gourd to it and fry till crispy.



Serve hot with Curd Rice .

BRINJAL STIR FRY

INGREDIENTS:

Brinjal - 200 gms

Onion - 1 

Mustard - 1 tsp

Jeera - 1 tsp

Turmeric powder - 1 tsp

Mango powder - 1 tsp

Paruppu podi/ Dal powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add mustard and jeera. When it splutters, add chopped onion and saute till tender.

2) Add chopped brinjal, sprinkle little water. Cover with a lid, cook in slow flame till tender.

3) Add turmeric powder, mango powder, paruppu podi and salt. Mix it well. Cook till oil separates out.

CABBAGE RICE

INGREDIENTS : 

• Cabbage - 1 1/2 cup sliced 
• Green Chillies - 3 
• Ginger-garlic paste - 1/2 tsp 
• Rice - 1 cup 
• Onion - 1 sliced 
• Jeera - 2 tsps 
• Curry leaves Salt to taste

To powder :

Roast peanuts - 1 tap, Channa dal- 1/2 tsp, red chillies- 8, coconut pieces - 4 and powder it finely.

METHOD OF PREPARATION :

 1) Cook rice and keep aside . 

2) Meanwhile , heat oil in a pan . Add Jeera and when it splutters , add sliced onion and green chillies . Saute it till tender . 

3) Add curry leaves and ginger-garlic paste . 

4) Then , add salt and sliced cabbage . Sprinkle little water and cover with a lid . Cook till the cabbage is cooked.

5) Then, mix the powdered powder to it well.

6) Once done , mix it well with hot rice .

 Serve hot with any spicy gravy .

AADI PATHINETTAM PERUKKU 2010

This festival is celebrated in the 18th day of Tamil month "Aadi". It is celebrated as a thanksgiving to rains which fills the rivers .People will do pooja on the river banks with family and friends .

Usually Chitrannam (Variety Rice ) is prepared on this day . We celebrated with Curd Rice , Sweet Pongal and Coconut Rice .

BOTTLEGOURD KOFTHA CURRY (Suraikkai Urundai Kulambhu)

INGREDIENTS : 

Mustard - 1 tsp 

Onion - 1 

Chilli powder - 1 tsp 

Coriander powder - 1 tsp 

Turmeric powder - 1/2 tsp 

Curry leaves 

Coriander leaves 

Salt to taste 

To grind:

Tomato - 1 

Coconut pieces - 4 pieces 

For Kofta : 

Bottlegourd -- 1 cup grated 

Channa dal - 1/2 cup 

Green Chillies - 3 

Fennel Seeds - 1/2 tsp 

Ginger-garlic paste - 1/2 tsp 

Salt to taste

Jeera - 1/2 tsp 

METHOD OF PREPARATION : 

1) Soak channa dal for 1/2 hr and grind with other ingredients with vadai consistency and deep fry them . Keep it aside and allow it to cool down.

2) Meanwhile , heat oil in a kadai . Add mustard, jeera and chopped onion till tender. 

3) Then add curry leaves and the grinded paste, Chilli powder, Turmeric powder, Chilli powder and salt. Add sufficient water and bring it to boil.

4) Once it starts boiling , add koftha to it . Cook in slow flame till the oil separates .

Serve hot with Rice .