EGG CURRY (or) Anda Curry

HOW TO MAKE EGG CURRY (or) ANDA CURRY

Ingredients:

4 boiled eggs

5 tbsps cooking oil

1 medium sized onion cut into quarters

3 medium sized tomatoes cut into quarters

2 green chillies

2 tsps ginger & garlic paste

1 tsp cumin powder

1 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

Cooking Method:

- Heat 2 tbsps of cooking oil in a deep pan and when hot, add the onions. Fry until the onions turn golden yellow. Turn off the hob (or) stove and separate the onions from the oil.Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible.

- Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Stir it well for about 3 - 5 mins. Care should be taken as it will throw out.
Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).

- Now add 1 cup of warm water to this masala and bring to a boil on a medium flame.

- Half slit the boiled eggs and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water).

- Turn off the fire and garnish with chopped coriander leaves.

Mouth watering egg gravy is ready to serve.

Goes well with chappathi, paratha and rice as well.

பசி வந்திடப் பத்தும் பறக்கும்

Vendakkaai (or) OKRA (or) Lady's finger kara kulambu (Spicy Sambar)

Vendakkaai (or) OKRA (or) Lady's finger kara kulambu (Spicy Sambar)

Ingredients:

Okra - 250 gms
Onion : 1 Nos( medium size)
Tomato : 2 Nos( medium Size)
Mustard Seeds: 1/2 teaspoon
Garlic: 4 to 5 pods
Curry Leaves: 10 leaves
Tamarind : small quantity
Water - 1 cup
Salt: as per your requirement
Chilli Powder: 1 teaspoon
Turmeric Powder: a pinch
Cooking Oil : 2 teaspoons

Cooking Method:

First soak the tamarind in water and keep it aside for about 15 to 20 mins. Now cut the top and the bottom end of Okra. now cut the okra into small pieces (round shape). Now cut garlic, onion and tomato into small pieces.Now squeeze the tamarind soaked in the water so that the juice of tamarind is fully extracted. If you want you can add water while squeezing. Make sure too much of water will make the gravy watery (liquid). Now heat the pan and add oil to it. Once the oil is heated add mustard seeds and curry leaves. Now add onion and garlic. Fry the mixture until the onion turns golden brown. Now add the OKRA and cook in medium until the stickiness of it is gone. Now add tomato and then mix well with okra. Add chilli powder and turmeric powder and mix it well with okra for a minute. Now add the tamarind water which is kept aside. Now cook in medium heat for about 10 to 15 mins. Once you feel the Okra is boiled well you can turn of the hob and the kara kulambu is ready to serve. Can be used with rice, dosa and idli.

Beans Poriyal

Beans Poriyal

Ingredients:

Beans : 250 gms

Oil      : 2 teaspoons

Mustard Seeds: 1/4 teaspoon

Curry leaves: 5 - 6 leaves

Grated Coconut: 1- 2 teaspoon

Urud dhall: 1/4 teaspoon.

Salt : As per your requirement

Cooking Method: 

Cut both the ends of the beans. Remove the string type on the side of the beans if its available. Now cut the beans into small round shapes. Now heat the pan with oil. Once the oil is heated put mustard seeds, Urud dhall and curry leaves. Now put the beans in the pan and add the grated coconut and salt. Mix well and cook in medium heat for about 10 to 15 minutes. Beans Poriyal is ready to serve. Goes well with variety rice.

Vendakkai (or) Okra (or) Lady's finger masala (or) fry

Ingredients:

Vendakkai (or) Okra (or) Lady's finger : 1/2kg.
Turmeric powder                                  : 1/4 teaspoon
Chilli Powder                                        :  1 or 2 teaspoon
Cooking Oil                                          : 3 teaspoon
Urdh dhall                                             : 1/4 teaspoon
Mustard seeds                                       : 1/4 teaspoon
Curry leaves                                         : 5 -8 leaves
Salt                                                       : as you need

Cooking Method:

Cut the Vendakkai (or) Okra (or) Lady's finger into small round pieces. Heat the pan with the cooking oil and then add curry leaves, urdh dhall and mustard leaves first. Now add the Vendakkai (or) Okra (or) Lady's finger and fry until the stickiness goes. Now add turmeric powder,chilli powder and salt and mix it well with the lady's finger. To avoid sticking  you can add more oil. Your Vendakkai (or) Okra (or) Lady's finger is ready to serve. This masala goes well with rice, roti and chappathi as well.