Tomato Chutney

Ingredients:

Tomatoes-6 large
Mustard seeds-1tbsp
Black gram-1tbsp
Red chilies-10
Green chilies-2
Oil-2tbsp
Salt-to taste
Tamarind-25grms

procedure:

Heat oil in kadai, add tomatoes and green chilies and fry them in the oil till they become soft. 

Keep them aside and allow them to cool. Heat oil in the same kadai again and add mustard seeds, black gram. When they start spluttering add red chilies and take the tadka away from fire.

When this tadka and tomatoes cooled, blend them in the blender. This tasty chutney goes well with hot rice and dosa.

Kakarakai pulla bellam(bitter gourd with jaggery)

Ingredients:

Bitter gourd-1/2kg

Tamarind pulp-2tbsp

Jaggery-2tbsp

Oil-1tbsp

Salt-to taste

Red chilli powder-1tsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Black gram-1tsp

Bengal gram-1tsp

Red chilies-2(split into pieces)

Til powder-2tbsp

Curry leaves-5 or 6

Preparation:

Cut the bitter gourd into thick round pieces. Pressure cook them with tamarind. To reduce the bitterness in them we have to cook them with the tamarind.

Pour oil in a kadai. Heat oil; add mustard seeds, cumin seeds, black gram, bengal gram, curry leaves and red chilies. When they started sputter add 2tbsp tamarind pulp and add 2tbsp jaggery. Allow it to cook for 2 minutes. Once tamarind pulp started boiling add bitter gourd pieces and cover it for 5 minutes. Allow the bitter gourd pieces to boil in tamarind and jaggery juice. So they will take the taste of tamarind and jaggery. Now sprinkle til powder.

Banana Stem with Split Green Gram Curry -- Arati Davva Pesara Pappu Kuura -- Banana Stem with Split Green Gram Curry Recipe

Banana stem looks like this. It is a rich source of fiber and good for kidney. This curry is very tasty also. We can also make different recipes with the banana stem.

Ingredients:

Arati davva or duta(Banana stem)-1piece of 1/4mtr length.

Split Green gram(pesara pappu)-1/2 cup(half cooked)

Oil-2tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Red chilies-2 splited

Green chilies-2 finely chopped

Black gram-1tsp

Salt-to taste

Turmeric powder-a pinch

Asafoetida-a pinch

curry leaves-5or 6

Preparation:

To prepare this curry we have to cut the stem very carefully. This stem is round in shape, we have to slice it and take out the hair like material. Then we have to chop the sliced stem. We have to put these pieces into thin buttermilk otherwise they will turn to black. Pressure cook the arati davva for three vigils. Drain out the excess water and squeeze.

Boil the split green gram till they become soft. Heat oil in a kadai add mustard seeds, cumin seeds, black gram, red chilies and green chilies. Fry them till they splutter. Add asafoetida, curry leaves and cooked arati davva. Let the wetness also dry out then add half cooked green gram to it. Add salt and turmeric powder. Let it cook  for some more time so that the water and wetness in the curry will dry out.

Vadapappu/Panakam

Normally this is made during festivals as ‘prasadam’. To prepare this we need not cook anything.

Ingredients:

Pesara pappu/Moong Dal/-2cups

Grated fresh cocout-1cup

Green chilies-2(cut into small pieces)

Salt – to taste

Red chili powder-1tsp

Asafoetida-a pinch

Preparation:

Soak pesara pappu for 3 hours. Drain water add all the other ingredients and mix well. Tasty vadapappu is ready.

Paanakam

This is also made only during festivals. But this is very good for health, mainly during summer. Preparation of this one is also very easy and we need not cook anything.

Ingredients:

Water-1ltr

Jaggery or bellam- 250grms or as per requirement.

Black pepper powder-1tbsp

Elaichi powder-1tsp

Preparation:

Soak jaggery in water for 3hours. Mix well till jaggery dilutes with water. Add black pepper powder and elaichi powder also and mix well. Sweet panakam is ready. Put this in the refrigerator and drink chill. 

Curry Leaves Powder Recipe -- How to make Karivepaku Podi

Hi friends, Thank you all for visiting my blog. Hope you all like my recipes. For video recipes please like, share and subscribe to my easyvegrecipes youtube channel.

Today I will post on how to make curry leaves powder or karivepaku podi recipe. It is a powder with curry leaves and some spices. It improves digestion. We can take the powder directly. When we feel discomfort in the stomach or suffereing from any indigestion problem, have it in the hot piping rice with a spoon full of ghee with the morsel. Some people like to have a side dish with idli. I have added garlic cloves, but some people do not add them.
We have different varities of powders in the blog, for the reference click here.