South Indian Gravy and curry Recipes

6.Potato White Stew(Kerala) 

4 potatoes 

1 piece huge ginger 

Curry leaves 

1/4 tsp Mustard seeds 

3 pieces cardamom 

2 onions 

3 green chilies 

1 little coconut 

4 little piece cinnamon 

6 pieces cloves 

Oil 2-3 Tbsp 

salt to taste 

Cook potatoes and cut them into little cubic pieces. Cut onion ginger, chilies slight and the long way. Mesh coconut and make thick milk utilizing 2 1/2 - 3 cups of water. heat 2 Tbsp. oil, include mustard seeds, curry leaves, Onion, green chilies, 3 cardamom, cinnamon, cloves, and ginger. Fry marginally, include potatoes,, salt and coconut milk. Cook for 5-10 minutes. At the point when the sauce turns out to be thick, expel from the fire. Serve hot with chapatis, dosas or rice.

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7.Pineapple Gojju 

1 canned (little) squashed pineapple 

1 table sp sesame seeds 

1 table sp urad dhal 

1 table sp channa dhal 

3 red chilies 

2 green chilies 

1 tsp chickpeas 

1/4 tsp asafoetida (hing) 

1/2 tsp tamarind glue 

a little bit of jaggery OR 1 table sp dark colored sugar 

1/2 cup ground coconut 

Salt to taste 

1/4 tsp turmeric powder 

4-5 table sp's Oil for browning 

1 tsp mustard seeds 

fry sesame seeds, urad dhal, channa dhal, red chilies, and asafoetida till they all turn simmered(frying time 5-6 mins) 

Granulate the seared fixings with green chilies, chickpeas, tamarind glue, jaggery (or dark-colored sugar) and ground coconut to a smooth glue (include little water while crushing). 

Meanwhile, keep oil in a kadhai and let it heat for a moment. At that point put mustard seeds and turmeric powder and permit mustard seeds to pop. At that point put the canned squashed pineapple to it and fry the pineapple for around 15 mins roughly. Later on, add the ground glue to the seared pineapple and fry further 10 mins. Add salt as indicated by taste 

Expel Kadai from the warmth. This works out in a good way as a side dish with chapatis or rice and rasam and can be eaten hot or cold. 

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8.Katirikka Rasavangi

One eggplant(Brinjal) 

1/2 tbsp tamarind glue 

1/2 tsp coriander seeds 

1 tsp chana dal 

3-4 dried red chilies 

4 tbsp coconut (dry will improve) 

1/2 cup cooked toovar dal (with turmeric) 

1/2 tsp mustard seeds 

a squeeze asafoetida curry leaves 

A little oil for cooking and flavoring 

salt to taste 

3D shape eggplant. In about some water break up the tamarind-coriander glue. Set on the stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done however has not lost its shape. In a container with next to no oil broil red chilies, coriander seeds, chana dal, and asafoetida. At the point when you can get the fragrance of broiled coriander or the red chilies have turned a dull, dim red expel from the warmth and let cool. Toss into the blender with coconut, include 3 tbsp water and granulate gradually into the glue. Include a little water if sharp edge stalls out. Expel from container and wash it out with water and spare this. 

Squash cooked dal with a spoon until mixed and add to cooked eggplant. Presently include the coconut glue and its water. Keep on low warmth till it begins to stew a bit. Take off warmth. Season with spluttering mustard seeds and curry leaves. Varieties: You can toss in a bunch of chickpeas from a can into this, slight it out to some degree and have it as Katrinka sambar. On the other hand, you can make the cooked dal with half toor and half chana dal, in which case you ought not to cook until crushed. Expel a play before it completes completely. 

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9.Vasai Thandu Curry(Banana Stem curry) 

Vasai Thandu(Banana Stem)Washed and finely slashed 

Moong dhal 2 t.spoon 

Urad dhal 1/4 t.spoon 

Red bean stew 2 

Mustard 1/4 t.spoon 

Hing a little squeeze 

Ginger a little squeeze 

Green bean stew 1 

Ground coconut 2 t.spoons 

Margarine milk 1/4 cup 

Cooking oil 2 t.spoon 

Salt 1/2 t.spoon 

Douse vazai thandu, moong dhal, spread milk, and salt together for 15 minutes. Fry mustard, urad dhal, red stew, hing, green bean stew, and ginger in oil. Squeeze the margarine milk out the drenched vazai thandu, and add the vazai thundu to the abovementioned 

skillet. Let it cook for 10 minutes, and then add the ground coconut to the abovementioned. 

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10.Pepper Rasam 

1 little tomato, slashed into little solid shapes 

1/2 tsp peppercorns 

1 tsp cumin seeds 

1 tsp mustard seeds 

1 sprig curry leaves 

2 tsp thick tamarind juice 

1/2 tsp sugar or jaggery water 

1 tsp hacked coriander leaves 

A touch of hing(asafetida) 

Salt to taste 

2 tsp ghee(clarified spread) 

6 cups of water 

Powder the peppercorns in a peppermill or espresso processor to get a coarse powder. Combine the water, tomato, pepper, salt sugar(jaggery) and tamarind juice. Heat it to the point of boiling on a low fire. Season with mustard, hing, curry leaves and cumin in ghee. Trimming with hacked coriander. Eat when hot with plain rice.