Podi Idicha Curry

Also referred to as ‘Podi Thooval’ curry..

Vegetables that can be prepared this way: Potato, Seppan kizhangu

Ingredients:

1. Vegetable: 750 gms
2. Salt
3. Mustard: 2 tsps
4. Oil
5. Red Chillies: 6
6. Gram dal (Kadala Paruppu): 6 tbsps
7. Coriander Seeds: Kothamalli Vidhai: 6 tbsps
8. Curry Leaves: Few
9. A pinch of turmeric powder
10. Asafoedita
11. Water

Preparation Procedure:

1. Cook the Potato / Seppan kizhangu in a cooker by steaming it with water. Ensure that the vegetable is not mashed. It should only be 3/4^th cooked so that you are able to cut the boiled vegetable without mashing them.
2. In a kadai add 2 tsps of oil and roast the gram dal, coriander seeds and the red chillies till light colour change to golden yellow colour.. allow the roasted mix to cool. Transfer the contents to a mixer and add salt and asafoedita to the mixer and grind it without adding water so that it is powdery.
3. Cut the boiled vegetable in to fairly big pieces (not too small or too big).
4. In a Kadai, add 4 tbsps of oil, add mustard and when mustard starts spluttering, add the cut vegetable. Add turmeric powder and asafoedita (pinches) and the powdered mix to the kadai with continuous stirring so that it spreads uniformly.. You need not add salt if you have added enough salt while grinding the roasted mix itself. Otherwise, add some more salt here.
5. Allow it on kadai for around 10 mins to 15 mins and when the vegetable is medium roasted, add few curry leaves and remove it from the flame.

Steamed Curry

Steamed Curry (Vegavaitha Curry)

To serve 4/5 Members

Includes:

1. Carrot Curry
2. Beet Root Curry
3. Beans Curry
4. Avaraikkai Curry / Broad Beans Curry
5. Cauliflower Curry
6. Cabbage Curry / Kose Curry
7. Pudalangai Curry / Snake Gourd Curry
8. Vazhakkai Curry / Platain Curry
9. Vazhathandu Curry / Banana Stem Curry
10. Chow Chow Curry / Bangalore Kathirikkai Curry
11. Kothavarangaai Curry

Vegetables that can be prepared this way:

Group 1:

1.       Beans

2.       Carrot

3.       Beet root

4.       Avaraikkai

5.       Cabbage (Kose)

6.       Cauli Flower

7.       Kothavarangai

Group 2:

1.       Chow Chow

2.       Pudalangai (Snake Gourd)

Group 3:

1.       Vazhakkai

2.       Vazhathandu

Ingredients:

1. Vegetable (say 750 gms)
2. Moong dal (Only for Group 1&2 Vegetable types) : 4 tbsps
3. Coconut (grated) : 75 to 100 gms (rough measure)
4. Green Chilly (For Group 1 & 3 Vegetables): 2 or 3 (depending on the size)
5. Red Chilly (For Group 2 vegetables): 5 or 6 for the fat red chilly types and 3 for the long red chilly types.
6. Mustard: 2 tsps
7. Oil: 3 tsps
8. Curry Leaves: Very Few
9. Turmeric powder: A pinch
10. Asafoedita
11. Jeera seeds: ½ tsp
12. Ginger (only for Group 3 vegetable types)
13. Water

Preparation Procedure:

Group 1 Vegetables

1. In a kadai, add 150 ml to 200 ml water and boil it.
2. Add the moong dal, Cut vegetables and green chillies (you can cut them in the middle as vertically 2 pieces like in Bajji) and few curry leaves and a pinch of turmeric powder.
3. Add salt
4. Cover the kadai with the lid so that the vegetables are steamed in pressure.
5. Once the vegetables are cooked completely, the water will almost drain.
6. Transfer the vegetables to a separate container, so that you can reuse the kadai for seasoning. Ensure that there is no water in the steamed vegetables.
7. Add oil to the kadai, add mustard and when mustard seeds start spluttering, add orid dal, jeera and asafoedita.
8. Keep frying and when orid dal starts turning golden brown, add the grated coconut and few more curry leaves. Keep frying the mix in sim and now add the steamed vegetables also and keep stirring and frying the mix in sim for 2 to 3 mins and switch off the stove.

Group 2 Vegetables

1. In a kadai, add 150 ml water and boil it.
2. Add the moong dal, Cut vegetables and few curry leaves and a pinch of turmeric powder.
3. Add salt
4. Cover the kadai with the lid so that the vegetables are steamed in pressure.
5. Once the vegetables are cooked completely, the water will almost drain.
6. Transfer the vegetables to a separate container, so that you can reuse the kadai for seasoning. Ensure that there is no water in the steamed vegetables.
7. Add oil to the kadai, add mustard and when mustard seeds start spluttering, add orid dal, jeera , red chillies and asafoedita.
8. Keep frying and when orid dal starts turning golden brown, add the grated coconut and few more curry leaves. Keep frying the mix in sim and now add the steamed vegetables also and keep stirring and frying the mix in sim for 2 to 3 mins and switch off the stove.

Group 3 Vegetables

1. In a kadai, add 100 ml water and boil it.
2. Add the Cut vegetables and few curry leaves and a pinch of turmeric powder.
3. Add salt
4. Cover the kadai with the lid so that the vegetables are steamed in pressure.
5. Once the vegetables are cooked completely, the water will almost drain. Drain excess water completely.
6. Transfer the vegetables to a separate container, so that you can reuse the kadai for seasoning. Ensure that there is no water in the steamed vegetables.
7. Add oil to the kadai, add mustard and when mustard seeds start spluttering, add orid dal, jeera , green chillies (cut in to small pieces) and ginger (cut in to small pieces), asafoedita in order
8. Keep frying and when orid dal starts turning golden brown, add the grated coconut and few more curry leaves. Keep frying the mix in sim and now add the steamed vegetables also and keep stirring and frying the mix in sim for 2 to 3 mins and switch off the stove.