Brinjal Theeyal

BRINJAL THEEYAL 

This traditional south Indian theeyal is prepared by cooking Brinjal with roasted coconut paste & spices.

Things needed :

Mustard seeds - 1/2 tsp
Brinjal -1 large ( 250 gm)
Shallots sliced - 1 handful
Green Chilly - 1 slit cut
Turmeric -1/4 tsp
Salt, Oil
Curry leaves 1 spring

For making the roasted curry paste:
Grated Coconut or dessicated coconut -50 gm or 1/2 of a coconut
Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Garlic - 1 small pod
Tamarind or Puli - 1 inch long piece

Preparation method :

Take a bowl of water. Cut the brinjal into 2 inch long pieces & put into the bowl. Water keeps the color of brinjal intact.
Slice the shallots & chilly lengthwise & keep aside. Drain the Brinjal and keep aside.
Heat 3 sp oil in a nonstick pot. Add mustard seeds , allow them to splutter.
Add 1/4 tsp turmeric to this . Add shallots , green chilly & brinjal and 1 tsp salt to this . Saute and fry until the brinjal's colour changes to transparent .
Add a cup of water & curry leaves , close the lid , allow it to cook in medium flame.

Preparing the coconut curry paste:
While the Vegetables are cooking lets make the curry paste for it. I have already posted this method , How to make roasted Coconut Curry Paste .
Heat a pan. Roast the coconut in the pan stirring continuously.
When it changes to brown color ( don't let it burn) and well roasted, remove pan from flame, add unroasted chilly powder and saute until rawness goes ( 5 seconds not more) .
Note : Chilly powder needs only slight heat , if being kept in the heat for a while it will get burn and taste will change to a bitter taste , which can ruin the entire dish.

Let the mixture cool and grind it adding coriander powder ,Tamarind & Garlic to make a oily paste .
Add the ground curry paste to brinjal and cook until oil separates on top and the gravy thickens .

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Brinjal Theeyal

BRINJAL THEEYAL 

This traditional south Indian theeyal is prepared by cooking Brinjal with fried coconut paste & spices.

Things needed :

Mustard seeds - 1/2 tsp
Brinjal -1 large ( 250 gm)
Shallots sliced - 1 handful
Green Chilly - 1 slit cut
Turmeric -1/4 tsp
Salt, Oil
Curry leaves 1 spring

For making the roasted curry paste:
Grated Coconut or dessicated coconut -50 gm or 1/2 of a coconut
Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Garlic - 1 small pod
Tamarind or Puli - 1 inch long piece

Preparation method :

Take a bowl of water. Cut the brinjal into 2 inch long pieces & put into the bowl. Water keeps the color of brinjal intact.
Slice the shallots & chilly lengthwise & keep aside. Drain the Brinjal and keep aside.
Heat 3 sp oil in a nonstick pot. Add mustard seeds , allow them to splutter.
Add 1/4 tsp turmeric to this . Add shallots , green chilly & brinjal and 1 tsp salt to this . Saute and fry until the brinjal's colour changes to transparent .
Add a cup of water & curry leaves , close the lid , allow it to cook in medium flame.

Preparing the coconut curry paste:
While the Vegetables are cooking lets make the curry paste for it. I have already posted this method , How to make roasted Coconut Curry Paste .
Heat a pan. Roast the coconut in the pan stirring continuously.
When it changes to brown color ( don't let it burn) and well roasted, remove pan from flame, add unroasted chilly powder and saute until rawness goes ( 5 seconds not more) .
Note : Chilly powder needs only slight heat , if being kept in the heat for a while it will get burn and taste will change to a bitter taste , which can ruin the entire dish.

Let the mixture cool and grind it adding coriander powder ,Tamarind & Garlic to make a oily paste .
Add the ground curry paste to brinjal and cook until oil separates on top and the gravy thickens .

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even after her lunch....due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it as side dish for Idlis and Dosas and Rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and ofcourse rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. Like pizzas for Italinas, Sambar for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar addict and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and at Onam.

This is how my mom makes sambar.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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