Pepper (Milagu) Kuzhambu

Ingredients

Pepper (Milagu) - 50 gm
Tamarind - about a size of a lemon
Garlic cloves - 50 gm
Tour Dal - 30 gm
Sesame Oil (Gingly Oil) - 5 tbsp
Grated coconut - Little (If added preparation will lost only for a week)
Curry leaves - little
Mustard seeds - for seasoning
Salt - as needed
Water - as needed

Method

Place the fry pan and fry the following items  - Pepper (milagu), curry leaves, tour dal, half of the garlic taken with coconut - till they turn to reddish.

Let them cool and then grind them in mixi and keep it separate.

Now in the fry pan pour the sesame oil  do seasoning with mustard seeds. Now put the remaining peeled garlic cloves, once they are cooked, pour the prepared mixture earlier and add salt as needed. The preparation need to be thick, so if needed add little water with the mixture.

Keep stirring the mix often till it reach the boiling stage. Let it boil for 5-7 minutes.

Now your curry is ready to be served hot.

Beetroot Chutney - பீட்ரூட் துகையல்

Ingredients

Beetroot - 1 (Medium size)

Scrapped coconut - 3 spoon

Red Chilli - 3 or 4

Salt as needed

Urad Dhal - 2 spoon and Mustard seeds for seasoning

Method

Cut Beetroot into small pieces. Put fry pan and do seasoning with urad dhal, mustard seeds and chillies. Fry them till chillies turn red and then put the beetroot and scrapped coconut mix them well. Now after switching off the stove, let it cool then grind this in mixi and Beetroot thogayal is ready to serve.

Note: Same recipe can be done replacing Beetroot with Red or White Raddish

Bitter gourd gravy - பாவக்காய் புளிக்குழம்பு

Ingredients
Tamarind - 1 big lemon size

Bitter gourd - Medium size 4 nos

Chilly - 6 nos

Salt for taste

Oil - 5 tbsp

Water 1 1/2 glass

Turmeric powder - 1 pinch

For seasoning

Mustard seeds - 1/2 tbsp

Urad dhal - 1/2 tbsp

Tour dhal - 1/2 tbsp

Channa dhal - 1/2 tbsp

Fenugreek (Methi seeds / Venthayam) - 1/2 tbsp

Asofetida - 2 pinch

Method

Soak tamarind in 1 1/2 glass water and leave it for 1 hour. Take the tamarind juice keep it ready. Cut chillies in half vertically. Cut bitter gourd into small pieces. Now put pan pour little oil and do seasoning, add bitter gourd and chillies. Fry them till it get cooked. Add tamarind juice, salt, turmeric powder. If need add 1/2 tspn sambar powder. Stir it till it get boiled. Once bitter gourd is cooked well and mixture become thick, Your pavakka pulikuzhambu is ready.

Note: If it is watery then before removing it from stove add little coconut powder or grated coconut to make it thicker. If it is too bitter then you can add little jaggery also. 

Optional: As specified above, after seasoning you can add chopped tomatoes and onions and fry them till brown and then follow the same above procedure to make the kuzhambu. In this method you can make it as paste.

Tomato kuruma - தக்காளி குருமா

Ingredients

Ripend tomato 1/4 kg

Dry chilli 6 nos

Corriander seeds 1 tbsp

Channa dal - very little

Fennell seeds - little

Garlic - 4 cloves

Small onion - 4 nos

Coconut 1/2 - grated

Salt for taste

Mustard seeds, Oil for seasoning

Water as required

Curry leaves

Method

Put a pan and fry chilli, corriander, channa dal, chopped garlic, chopped onion till it get light brown. Keep this aside and fry full tomato (not chopped) till it get cooked (make sure it is not burned). 

After this, grind all these together in mixi with fennel seeds and grated coconut nicely along with water. 

Now put pan and pour oil, do seasoning with mustard seeds. Now pour the grinded mixture in the pan and let it boil. After it reached boiling stage, put curry leaves and Tomato Kuruma is ready. 

Serve it hot with Chapathi or Poori.