Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

 This preparation, is authentic from Southern districts of Nagercoil in Tamilnadu and it turns out to be best when coconut oil is used. Ingredients that go into the making are: a. Coconut- 1/2 fully scrapped b. Small Onion- 200g, peeled and cut into half c. Curry Leaves- one handful d. Coriander seeds- 2 tablespoons e.Cumin seeds- 1/2 tbsp f. Red chillies- 5-6 g. Tamarind juice- from a small gooseberry size tamarind h. Salt - as per taste g. Mustard seeds for sauting h. Coconut Oil. 1.In a pan, add 4 tbsp of coconut oil 2. Add small onions, coriander seeds, curry leaves, red chillies and start frying 3.Add coconut and fry until all ingredients turn into brown color 4. Allow to cool and blend into a mixer 5. Add coconut oil to a pan, add mustard seeds, shallots and any vegetable of your choice 6. Add tamarind water and allow it to come to a boil Theeyal is ready to serve with Rice.

 Ingredients: a. Tomatoes- atleast 4 b. Onions- big (3) sliced lengthwise or Shallots: 25 c. Cashew nuts- one handful d. Sesame Oil e. Curry leaves-1 strand f. Coriander seeds- 1 tbsp g. Red chillies- 6 (long ones) or 1/2 tbsp of pepper and 2 long red chillies. h. Garlic- one, peeled and chopped i.  Coconut- 1 one half (finely grated) For tempering: Mustard seeds:1 tbsp, and hing- 1 pinch This is a famous gravy from Kongu Zone of Tamilnadu and it typically follows spices used in meat also. In Singapore, poppy seeds are banned and this is my variation of the same recipe to suit what is available. 1.In a pan, add 4 tbsp of sesame oil. 2. Add onions(b), garlic(h) and start frying. 3. Once the onion changes color, add cashew(c) coriander seeds(f), curry leaves(e), red chilllies(f) and roast for a few minutes.tomatoes(a), and add salt and cover it up with a lid and cook. 4. Once the tomatoes are fully cooked, add coconut(i) and cashew(c). If you want to use either of the two, that ...

Ingredients: Potatoes: 4 Ginger- 2 tbsp grated Lemon juice-3 tbsp Green Chilli- 2 big- finely chopped Mustard seeds- as needed Salt and Oil- as needed Curry leaves- as needed 1. Cut potatoes with the skin, add a small pinch of turmeric and cook in pressure cooker for 3-4 whistles. 2. Peel the potatoes and mash them completely. 3. In a pan, add 2 tbsp of oil, add mustard seeds, ginger, green chillies and curry leaves. 3. Once the mustard starts splattering, add the potatoes and salt and let it all mix well. 4. Add 2 tbsp of oil around the potatoes and close the lid and cook in slow flame for 5-10 minutes. 5. Switch off the stove and add lemon juice and mix well.