Tapioca Fry (MARAVALLI PORIYAL)

Tapioca is a root of a plant Cassava which is freely available through all the seasons of the year in the Southern part of India.  It is consumed just boiled or boiled and cooked as a food item.  It is a hardy plant and its easy availability helps us to cook it now and then at home. Tapioca Fry is served along with rice based meals and fish curry etc.

MARAVALLI PORIYAL

Cooking Time  : 30 minutes Servings  : 4

INGREDIENTS :

1. Tapioca : 400 Grams
2. Cumin : 1 Teaspoon
3. G. Chili : 2
4. Garlic cloves : 4
5. Turmeric Powder : 0.5 Teaspoon
6. Coconut gratings : 1 Cup 
7. Salt : 0.75 Teaspoon
8. Oil ( Coconut oil or Sesame Oil ) : 1 Tablespoon
9. Mustard : 1 Teaspoon
10. Curry leaves : 2 sprigs
11. Water : 2 Cups

Tapioca

METHOD :  Choose a fresh, medium size Tapioca pink in colour.  Remove the hard, outer skin and wash it well.  Dice it into thin slices and shapes of your choice.  Boil the diced Tapioca pieces in 2 cups of water for 6,7 minutes and drain the water completely.  In a blender, blend the Cumin, G.chili, Garlic cloves, Turmeric powder and Coconut gratings coarsely.  Add the ground mix to the boiled Tapioca and cook over low flame for 5 minutes.  Heat a skillet with oil over medium flame and add the mustard. When it splutters, add the curry leaves.  Pour this content with salt over the cooked Tapioca and stir again for another 5 minutes.

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RAW MANGO SWEET SOUR CHUTNEY

Summer has its woes – heat, heat and sweat. But, it brings the king of the fruits,
Mangoes to the markets in abundance. Raw Mango Chutney is a raw mango recipe which tastes sweet, sour, tangy, salty and what not. This dish can be served with tiffen items like Idli, dosa, chappathi and also with rice based meals too.

RAW MANGO SWEET SOUR CHUTNEY
RAW MANGO SWEET SOUR CHUTNEY

Time to cook: 30 minutes
Servings: 4

INGREDIENTS :

  1. Raw Mango: 2 ( 250 grams approximate)
  2. Salt: a pinch
  3. Water: 1/3 Cup
  4. Jaggery ( unrefined sugar ): 75 grams
  5. Dry Red chilli: 3
  6. Ginger Slivers: 3 thin ones
  7. Oil: 1.5 Tablespoon
  8. Mustard: 0.5 Teaspoon
  9. Urad dhal: 0.5 Teaspoon

METHOD :

Remove the skin of the raw mangoes and grate them finely. Take one cup finely
scraped mango. Cook it along with the water and salt over low flame for 5 minutes. Then, add the powdered jaggery and cook for another 5 minutes stirring it well. In another frying pan add oil and heat it. Add the mustard, urad dhal, thin ginger slivers and dry red chilli to the oil and wait for the mustard seeds to splutter. Pour it over the cooked mango pulp and cook another 5 minutes over low flame till everything is well mixed and the oil oozes out.


Tips: It can be stored in clean bottles for up to a week in the fridge.

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Vada Curry

Vada Curry is a recent addition to the breakfast items of Chennai. Besides, it is one of the most sought after breakfast dishes. Vada Curry can be served along with dishes like Idli, dosa, appam as an accompaniment. Also, it can be relished alone on its own too.   It has ‘Channa Dhal’ ( Bengal gram dhal ) and so consuming it has all benefits of the dhal.

Vada kari
  • Cooking Time : 1 hour plus 3 hours of soaking the Dhal
  • Servings : 3

INGREDIENTS :

  1. Channa Dhal ( Bengal Gram Dhal ) : 1 Cup ( 160 grams )
  2. Aniseed: 1 Teaspoon
  3. Garlic cloves: 2
  4. Onion: 2 ( 150 grams approximate )
  5. G. chilli: 4
  6. Tomato: 2 ( 100 grams)
  7. Ginger & Garlic paste: 1 Teaspoon
  8. Turmeric powder: 1 Teaspoon
  9. Chili powder : 1.5 Teaspoon
  10. Coriander powder : 0.75 Teaspoon
  11. Mint, Coriander and Curry leaves: a few sprigs
  12. Salt: 1.5 Teaspoon
  13. Oil: 1 Tablespoon
  14. Water: 2 Cups
  15. Bay leaf: 2
  16. Cardamom: 1
  17. Cloves: 2
  18. Cinnamon: 1 small piece

METHOD:

Wash and soak in water Bengal gram dhal for 3 hours. After this, drain without water and grind it coarse in a blender with 0.50 Teaspoon aniseed, 2 garlic cloves and 0.75 teaspoon salt without adding water. Steam the dough as you do for ‘idli” for 10 minutes in an ‘Idli maker’ and break them into small pieces. Chop the Onions, Green chilli and Tomatoes. Keep a skillet over medium flame and add oil.

Once it is hot, add the remaining aniseed with all the spices whole – Bay leaf, Cardamom, Cinnamon and Cloves. Later, the chopped onions and green chilli can be added. Fry it for a few minutes and then put the chopped tomato pieces along with cleaned Mint, Coriander and Curry leaves. Fry for a couple of minutes and add the Ginger Garlic paste along with Turmeric Powder, Chili Powder and Coriander Powder. Once the mixture is half cooked, pour the water with salt and let it simmer. Add steamed Vada pieces and stir well for 10 minutes over a low flame. Mostly, Vada Curry is served watery.

Vada Curry

Tips: Ground Dhal can be shallow fried in a ‘tawa’ instead of being steamed. But it should not be fried crisp. I have given the steaming method as frying with oil is avoided for health benefits.

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KARUVADU KUZHAMBU (DRY FISH CURRY)

Karuvadu Kuzhambu

Any day you feel like having a spicy, hot curry with rice, especially on a day when the usual non-vegetarian items like fish and meat are not easily available in the market, you choose to go for ‘Karuvadu kuzhambu” with the readily stocked dry salted fish at home. Besides, adding local fresh vegetables like Drumstick, Brinjal and even potato helps to add taste and nutrition to it.

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SERVINGS: 6
COOKING TIME: 1 HOUR

INGREDIENTS:

1. Dry Fish : 250 grams
2. Shallots : 100 grams
3. Tomato : 100 grams
4. G. chili : 2
5. Garlic Cloves : 10 no
6. Curry leaves : 3,4 sprigs
7. Brinjal ( Egg plant) : 3 ( 100 grams)
8. Drumstick : 1
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 2 Teaspoon
11. Coriander powder : 2 Teaspoon
12. Tamarind : Big piece ( 30 grams )
13. Coconut Gratings : 0.5 Cup
14. Oil : 2 Tablespoon, preferably Gingelly Oil
15. Mustard : 1 Teaspoon
16. Fenugreek : 1 Teaspoon
17. Cumin :1 Teaspoon
18. Water : 2.5 Cups
19. Salt : 1 Teaspoon

METHOD :

Soak the dry fish for 5 minutes in water and remove the scales, fins and other unwanted parts of the fish. After cleaning, wash the dry fish several times in clean water and keep aside applying the turmeric powder. Chop the shallots, Tomatoes, vegetables and make the Coconut gratings to a smooth paste. Soak the tamarind pulp in water. Once done, squeeze it and keep 1.5 cup tamarind water ready.

Keep a vessel preferably a mud pot over medium flame and pour oil. Add first the mustard seeds, followed by the fenugreek and Cumin. After this, add the chopped onions, green chilli, garlic cloves and curry leaves and saute for 5 minutes. Once cooked to a golden brown, add the Chopped tomatoes along with the vegetables and fry well for a couple of minutes. Add the chilli powder, coriander powder, salt with 1 cup water and cook for 10 minutes covering it with a lid. Pour the squeezed tamarind along with 1.5 cups water and add the dry fish to cook for another 5 minutes. Check if the vegetables are cooked well. Finally, mix the coconut paste to the gravy and stir well. Let it simmer over low flame till the oil separates on top and you get the correct consistency of the curry.

Karuvadu Kuzhambu is ready to be served with hot rice.

Tips : Taste the curry before adding salt as the dry fish has already salt in it. Fried Pappad or ‘paruppu thuvaiyal ” is a good side dish for this dry fish curry with hot rice.

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PAAYA (CURRY WITH LEG BONES OR TROTTERS OF EITHER GOAT OR SHEEP )

Paaya

Paaya is a food dish prepared with the leg bones called trotters of either goat or sheep cooked over coal or wood fire for a long time in the old days along with the regular ingredients and the result is an awesome curry which goes well with Idli, dosa, appam, idiappam and bread. But the best combination is “paaya and Idli” only. Since the fur in the legs need burning and washing with water, the cleaning itself is a laborious affair.

Moreover cooking the bones well for a longer period in a pressure cooker makes them soft and so many people prefer to make it only once in a blue moon. But there are people who love and swear by this food dish “paaya”! These days well cleaned bones are easily available in the market.

Goat leg paya
Goat leg paya

Cooking Time :  2 hours
Servings: 6 persons

INGREDIENTS:

1. leg Bones (Cleaned and chopped ) : 8 legs
2. Onion : 150 grams
3. Shallots : 100 grams
4. Ginger : 2″ piece
5. Tomato : 100 grams ( approximately 2 no )
6. Coriander and Curry leaves : a few sprigs
7. Aniseed : 1.5 Teaspoon
8. Cumin : 1 Tablespoon
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 1.5 Tablespoon
11. Coriander Powder : 1 Tablespoon
12. Coconut paste :  0.5 Cup
13. Salt : 1.25 Tablespoon
14. Gingelly Oil (preferably ) : 1.5 Tablespoon
15. Water : 4 Cups

 

Goat Leg Payya
Mutton Leg Payya

METHOD :  Clean the bones thoroughly  with water.  Peel and chop the onions,Shallots,Ginger etc.  Grate the Coconut and make a fine paste using a blender. Fry lightly in an empty skillet Cumin seeds, Coriander and chili powder.  Keep the pressure cooker over medium flame and pour oil.  First add the aniseed and then the chopped Onion, shallots, ginger etc and fry them well.  Then the chopped tomato can be stirred along with coriander and curry leaves.  The cleaned, chopped leg bones along with cumin, T. Powder, Chili powder, Coriander powder and salt should be mixed well in the cooker.  Pour two cups of water and pressure cook for 15 minutes.  It takes quite some time to get the bones cooked soft and tender. Open the lid to check ( when cold ) whether it is cooked well.  Again you can pressure cook the same for another 15 minutes.  Since the bones do not disintegrate easily
like the meat, you need not worry about overcooking. Finally add the coconut paste along with another two cups of water and allow it to simmer for 10 minutes.
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