C - carrot poriyal

Day 3 and here I am with a healty and simple stir fry. Carrot Poriyal. This dish has the flavor of coconut along with green chillies. The addition of coconut is something that I have seen in my household. This carrot poryal is always made with the addition of moong dal and named as a carrot kosambari. I realised that this dish is quite unique, when this was packed in my lunch box in school or college.

For people who have seen or been through my blog will know what a sucker I am for vegetables. Shopping for clothes and accessories will not excite me as much as I get excited when am in a vegetable market, surrounded by fresh vegetables and herbs. Carrots are always ( Read Capital, Bold and Italic ) on my vegetable shopping list.

Let me jump onto the recipe for this yummilicious carrot poriyal. My personal choice to have this with a bowl of creamy curd rice. or with coconut rice.

Ingredients

Carrots - 1/2 kg

Coconut scrapings - 1/2 cup

Green Chilies or Red Chilies - 3 nos

Oil and mustard seeds - for tempering

Salt - to taste

Method

Cut the carrot into small cubes and put them to boil

After they are done, strain it and keep it aside.

In a frying pan, add a little oil

When the oil is hot add mustard seeds followed by the chilies

Add the coconut scrapings as well and stir it under low flame 

Lower the flame well and the add the steamed carrot cubes. 

Mix well and adjust salt. 

Remove on to a bowl and serve with meals or curd rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Vegetable Kurma

Day 2 of Blogging Marathon, under Gourmet Gravies, Im posting the versatile Vegetable Korma. This is a very common gravy in our households. We usually make it with some veggies, and coconut gravy. My grand mom used to make it cashew paste and fried cashew nuts. I always remember her and my Athai when I make this, both of them love it. Especially Athai loves it with Dosa. She is in Australia now and I miss her so much.

Ingredients

Mixed veggies - 2 cups 

I used beans, carrot, capsicum and cauliflower

Onion sliced - 1 cup

Tomato - 1 cup

Coconut - 1/2 cup

Cashew nut - 10

Coriander -  a small bunch

Red chili powder - 1 tbsp

Coriander powder - 2 tbsp

Green chili - 3

Salt to taste

Oil as required

Spices - cardamom, clove, bay leaf

Method

Cut the veggies into small pieces and boil them except capsicum

In a heavy bottomed wok , heat a little oil

When the oil is hot add the spices and saute for a minute

Add the sliced onions and cut tomatoes into the oil and saute till they are soft and done

In the mean while, blend coconut, 5 cashew nuts and green chili into a smooth paste with very little water

Now add the capsicum into the sauteed onions and tomato

When the capsicum is somewhat half done, add the boiled veggies

Followed by the coconut, cashew nut paste and the spice powders

Adjust salt and add chopped coriander leaves

Let this boil and come to a gravy consistency

Serve hot with Dosa or chapatti or Idli

Do check what my fellow bloggers are making for this Marathon #19

Egg in Tamarind Sauce - Muttai Masala

Gourmet Gravies is my theme for third week of Blogging Marathon # 19. The minute I saw the topic, three gravies came into my mind, Paneer Masala, Kaju Masala and Gobi Masala. I wanted to give something different in this category, actually wanted to make it completely South Indian specific under this section. After a brief chat with Valli, I decide to post this Muttai Masala. This is a special of my Muthulakshmi Paati. Its the most yummiest preparation using Egg.. I simply love this. We usually have it with rice and Appalam. This is usually our Sunday special

Ingredients

Egg - 4 

Onions - 1 cup

Tomato - 1/2 cup

Coconut - 1 cup

Tamarind pulp - 1/4 cup

Kuskus seeds -  2 tbsp

Red Chili powder - 3 tbsp

Coriander powder - 2 tbsp

Salt - to taste

Curry leaves - 10 leaves

Tempering - Oil and mustard seeds

Method 

In a deep wok heat a little oil and add the mustard seeds.

Cut the onions into thin slices

Add the curry leaves and sliced onions to this 

Saute well for about 2 mins

In the meantime make a paste out of the coconut and kuskus seeds

The paste should be a very smooth one. Use minimal water to make the paste

To this add the tamarind pulp along with the coconut , kuskus mixture

Now add the spice powders along with salt and let it boil well

When the mixture forms a gravy like consistency

Lower the flame, and carefully break the eggs into the gravy

When all the eggs are broken into the gravy, stir carefully without breaking the eggs

Ensure that the eggs are done, before you switch off the flame.

Do check what my fellow bloggers are cooking for the 3rd Week of Blogging Marathon #19

Yam Fry

Here we are in the Third Week of Blogging Marathon # 18. And my choice is dry sautes. I am a big fan off kootu and curries in Indian cuisine be it north indian or south indian cuisines. But at times we need to have dry subzis or dry curries to accompany our thali or daily meals. There are some dry sautes which are very close to my heart, meaning I like to make them as well as eat them. I will be presenting three such dishes this week. Do check what my fellow bloggers are cooking this week

Ingredients:

Yam - 200 gm

Red chili powder - 2 tbsp

Coriander Powder - 1 tbsp

Turmeric Powder - 1tsp

Salt - to taste

Tempering - oil, mustard seeds and curry leaves

Method:

Cut Yam into 1 inch cube pieces and cook till it is 3/4th done

Remove from water and let it rest for some 10 minutes

Add the spice powders along with salt to the boiled yam and mix well

Ensure that all the yam cubes are coated with the spice powder mixture

Marinate this for about 20 minutes

After 20 minutes add oil in a frying pan

When the oil is hot add mustard seeds and curry leaves

After the sputtering of mustard seeds are done , add the marinated yam and saute well 

Saute the yam in medium or slow flame to get the right texture and roasted yam