Kovakkai Pulikaraisal (Tindora Tamarind Curry)

Tindora/kovakkai/ivy gourd is a very common vegetable in India. Here is an easy recipe with tindora (kovakkai). We usually make any sabzi kind of recipes with tindora. This recipe is tangy and spciy and can be had with plain rice.

Ingredients:

Tindora (Kovakkai) - 200 gms (cut to circles)
Onion - 1 medium (chopped)
Tomato - 2 medium (cut to cubes)
Garlic -  2 or 3 cloves (finely chopped)
Red chilli - 2 or 3
Tamarind - small ball size
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Dhania/Corriander powder - 2 tsp
Salt - to taste
Oil - 2 tbsp

Note:
a) Cut the tindora/kovakkai into circles, like coins.
b) Put the tamarind in warm water for about 10 mins and take the juice from it. Orelse, if you are using  tamarind paste, mix about 2 glass of water to it and keep aside.

Method:

1) Heat a pan, add oil, onion and garlic.

2) Saute it for 2 mins and add red chillies and tomatoes.

3) Saute it for a minute and add the tindora/kovakkai.

4) Also saute it for 2 mins and add turmeric powder, chilli powder and corriander powder.

5) Mix it well and add the tamarind juice and salt.

6) Let it boil and cook for about 6 to 8 mins, until tindora gets tender.

Tangy tasting tindora tamarind curry is ready now.

Spicy Tomato Curry (Thakkali Kulambu)

This tomato kulambu is very different from the one we usually do. It is very spicy and can be had with white rice or even with idli/dosa. The ground powder we use in this gives a good taste for this curry.

Ingredients:

Tomato - 4 (cut to cubes)
Onion - 1 (sliced)
Garlic - 3 or 4 cloves
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Dhania/Corriander powder - 2 tsp
Mustard - 1/2 tsp
Fenugreek - 1/2 tsp
Tamarind - one small lemon size or 1 tsp paste
Salt - to taste
Oil - 2 tbsp

For ground powder:
Mustard - 1/2 tsp
Fenugreek - 1/2 tsp
Pepper - 1/2 tsp
Cumin - 1/2 tsp
Urad dal - 1 tsp
Chana dal/Bengal gram - 1 tsp

Method:

1) Heat a pan and dry roast all ingredients for making ground powder.

2) Roast until it turns golden brown in color. Then cool it  and make ground powder of it.

3) Now, heat a pan and add oil. Once it is hot, add mustard and fenugreek.

4) Once it start to splutter, add the onion and garlic. Saute it for about 2 minutes.

5) Then add the tomato, salt and turmeric powder to it.

6) Saute it until tomato gets cooked well. Now add the chilli powder and corriander powder.

7) Mix it well and then add the tamarind juice and the ground powder. 

8) Let it boil for about 5 to 7 minutes, until it gets thick.

Hot and spicy tomato curry is now ready to taste with plain rice or with idli/dosa.

Venthaya Kulambu (Fenugreek curry)

Fenugreek also known as methi is a spice that has many medicinal values. It helps to reduce body heat and digestion problems. Fenugreek/methi leaves are also used in cooking. This is one of the famous curry made in south India. It is very tangy and spicy that can be had with white rice.

Ingredients:

Fenugreek - 1 tsp
Onion - 1/2 (cut lengthwise)
Tamarind - 1 lemon size ball (Tamarind paste - 1 tbsp)
Turmeric powder - 1 tsp
Curry leaves - 1 sprig
Oil - 2 tbsp
Salt - to taste

For grinding:
Red chilli - 4 or 5
Cumin seeds - 1 tsp
Corriander seeds (dhania) - 1 tsp
Fenugreek - 1 tsp
Onion - 1/2 (cut to cubes)
Oil - 1/2 tsp

Note:
Dilute the tamarind/paste and make about 2 cups of juice from it.

Method:

1) Heat a pan and add 1/2 tsp of oil. Add the red chillies and saute it for 2 mins.

2) Then add the corriander seeds (dhania), cumin seeds and fenugreek to it.

3) Saute it very well until it turns slight brown. Then add the onion to it.

4) Saute it for few mins and keep aside. Let it cool.

5) Make a ground paste of it.

6) Now heat a pan and add oil. Then add fenugreek and curry leaves.

7) Add the onions and saute it well.

8) Add the tamarind juice, ground paste, turmeric powder and salt to it.

9) Let it boil for about 8 to 10 mins and then its done.

Tangy and tasty fenugreek curry is ready now.

Idli Sambar

Idli is one of the very common breakfast in many households in southern part of India, especially in TamilNadu. This sambar is an excellent combination for Idli and its very easy to make. Also you can have coconut chutney and idli podi (gun powder) along with this Idli and sambar.

Ingredients:

Toor dal - 1/2 cup
Moong dal - 1/2 cup
Onion - 1 (chopped)
Tomato - 2 (cut to cubes)
Red chilli - 2
Green Chilli - 2
Chilli powder - 2 tsp
Corriander/dhania powder - 3 tsp
Turmeric powder - 1 tsp
Mustard - 1 tsp
Urad dal - 2 tsp
Oil - 2 tbsp
Curry leaves - 1 sprig
Corriander leaves/Cilantro - for garnishing


Method:

1) In a pan, dry roast both toor dal and moong dal.

2) Transfer this to a pressure cooker. Along with this add 1/2 of the chopped onion, tomato, turmeric powder and 2 1/2 cups of water.

3) Pressure cook it for about 4 to 5 whistles. Keep the cooked dal mixture aside.

4) Heat a pan, add oil and add mustard seeds.  Once it splutters, add urad dal, curry leaves and red chillies.

5) Add the remaining chopped onion and green chillies.

6) Saute it well and add the dal mixture to it.

7) Add chilli powder, corriander powder and salt.

8) Let it boil for about 5 to 7 minutes and finally garnish it with cilantro.

Sambar along with soft and spongy idli is now ready to taste.