Curries (குழம்பு)

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Kale Paruppu Kootu

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A very tasty and healthy side. This Kale and lentil curry is perfect for serving with rice. Kale can be substituted with any spinach of your choice.  Servers 4. You’ll Need: Kale leaves with stem - 1 cup (chopped) Moong Dal - 1/2 cup (Yellow split) Onion - 1/2 (chopped) Mustard - 1/2 tsp Urad Dal - 1/2 tsp Green chilly - 1 Dry Red chilly - 1 Hing - a pinch Shredded coconut - 2 tbsp Water - 3/4 cup Salt to taste Method : 1. Pressure cook the dal, green chilly and kale with 1/2 cup water on high heat for 3 whistle. 2. Heat oil in a pan on medium heat and add mustard seeds when the oil is hot enough. 3. Once the mustard seeds splutter, add urad dhal, dry red chilly and hing. Sautee for 1 minute 4. Add the onions and let it soften  5. Add in the cooked dal and kale. 6. Add salt to taste. 7. Add around 1/4 cup of water and cook on high heat until all the water evaporates. 8. Finally add in the shredded coconut and finish. Serve hot with rice and enjoy (^_^)
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Mushroom N Egg Roll

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A very easy and quick recipe which could be a great breakfast or lunch. It requires a very few ingredients and the simple spice mixes make the roll very tasty. Do read and try to enjoy this simple roll. Ingredients : All the ingredient measures are for 3 people.  Mushroom - As required ( I used about a 1 cup of chopped oyster mushroom to make for 3 people)  Eggs- 3  Onion - 1 large (Chopped) Oil as required Salt and pepper Wheat flour [or] All purpose flour(Maida) Method : 1. Let us start by preparing all our ingredients, I started by making the dough for roll, its a basic chapatti dough , i used Wheat flour, salt and water to make the dough. Chop the mushrooms and onions and keep aside, also in a bowl break eggs, add salt n lightly beat it. 2.Take a frying pan and add few tablespoons of oil, add onions and saute till its soft and add the chopped mushroom, salt and pepper and cook until its well done. 3. Roll out the dough into flat chapatti...
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Grandma Style Nagercoil Fish Curry

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Hello Reader (^_^), Good day to you! Being a native of Nagercoil i was wondering why i hadn't posted any recipes related to my birthplace. So here i am with a very traditional and authentic Recipe which comes from my deep roots. I have used sankara meen to make the curry. It is also called as Red Snapper. This curry is best made with small fishes. i am not sure if it will taste the same with large fishes. Warning: Do not add or reduce any ingredient if u want to get the right taste. Things Needed: For Curry: Fish - 4 to 5 (Washed, cleaned and cut into small pieces, I have used sankara meen(red snapper), you can replace it with chalai / mathi (sardine) / nethili (anchovy) or any small fish of your choice). Tamarind pulp - made from a gooseberry sized ball, about 1/4th cup Water - 1/2 cup. Sea Salt or Rock salt - as required Fish masala to grind: Grated coconut - 1/2 cup Dried red chilies - 4-5 (large ones) Coriander powder - 1 tablespoon Turmeric powder - 1/4 tablespoon Shallo...
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