VEG Cuisines

THAKKALI ELISSERY

This is a recipe with tomato as the main ingredient. This curry compliments well with rice.

Ingredients:

1. Tomato- 3 big (cut in cube size)
2. Toor dal- 3/4th cup
3. Coconut- 1 cup 
4. Cumin Seeds- 1 tspn
5. Turmeric Powder- 1 tspn
6. Red Chilly Powder- 2 tspn
7. Mustard seeds (1/2 tspn), Dry red chilly (3-4), Curry leaf (a handful)- To Garnish
8. Salt- To Taste

Preparation:

• Wash the dal and cook till well done. 
• To this add the tomatoes and cook with required salt, tumeric powder and chilli powder. 
• Grind coconut and cumin seeds to a fine paste and add to the above. 
• Boil the curry for about 5 minutes. 
• In a hot pan, crackle mustard seeds, break the dry red chillies, and add the curry leaves as well.

TOMATO PACHIDI

This curry also compliments well with rice and making this can never go wrong. 

Ingredients:

1. Tomato- 3 big (cut in cube size)
2. Coconut- 1 cup 
3. Turmeric Powder- 1 tspn
4. Red Chilly Powder- 2 tspn
5. Curd- 3 tbspn
6. Mustard seeds - 1 tspn (to garnish and grind)
7. Dry red chilly (3-4), Curry leaf (a handful), Fenugreek seeds (a pinch)- To Garnish
8. Salt- To Taste

Preparation:

• Cook the tomatoes with required salt, tumeric powder and chilli powder. 
• Grind the coconut with 1/2 tspn mustard seeds to a fine paste and add to the cooked tomatoes. 
• Boil the curry for about 5 minutes. 
• Pulse the curd so that no lumps are formed and add to the dish.
• Now only heat the curry and do not let it boil. 
• In a hot pan, crackle mustard seeds, break the dry red chillies, and add the curry leaves as well. To this add the fenugreek seeds and roast till brown.
• Garnish the curry with the last roasted ingredients. 

BEANS & CARROT THORAN

This is a side dish that compliments well with rice.

Ingredients:

1. Green Beans- 395gms
2. Carrot- 2 long ones
3. Coconut- 1/2 cup
4. Green chilly- 4
5. Turmeric powder- 1/2 tspn
6. Mustard seeds- 1/2 tspn
7. Dry red chilly- 2
8. Curry leaves- a handfull 
9. Channa dal- a tbspn
10. Coconut Oil- 1 tspn
11. Salt- to taste

Preparation:

• Take the ends of the beans, wash and cut them small. Wash and cut the carrots small as well.
• Pulse the coconut and the green chillies without any water such that the ingredients are just mixed well.
• Heat the coconut oil in a kadai/pan, add mustard seeds and let them splutter, then break the dry red chillies into halves and add them along with the curry leaves. 
• Now add the channa dal and fry till they are brown. 
• Once the dal is done, add the ground coconut and green chillies. Fry this for 5 secs and then add the cut beans and carrot. 
• Now add the required salt and the turmeric powder and mix well. 
• On a medium flame cook the veggies for about 10 mins or rather till they are just done. 
• If you feel there is water below the veggies, then increase the flame and keep stirring so that it does not get burnt at the bottom.

more recipes to come . . .