Coconut Rice/Thengai Sadam

Coconut rice authentic simple,yummy, aromatic south Indian mixed rice.
It's mostly made during festivals. A perfect lunch box item.

Ingredients:
200 gms - Fresh grated coconut
2 tbs      - Coconut oil
1 tbs      - Mustard
1 tbs      - Broken urad dal/Odecha ullatham parupu
1 tbs      - Channa dal/Kadala parupu
4 arcs    - Curry leaves
400 gms - Cooked boiled rice (do not use basmati rice)
2            - Green chilly
10 pcs   - Cashew nuts (not mandatory)
1/4 tbs   - Asafatida/Hing/Peerungayam
2-3        - Dry red chilly
Salt to taste

Method/Vidhiee:
1.Grate the coconut one part of the shell and keep it aside.
2. Finely chop green chilly.
3. Cook the rice in the proportion of 1 cup rice : 1.5 cups of water.
4. Rice should be cooked in such away that each grain cooked stays separate and dosen't stick to each other.
5. In a pan heat oil. Add in the broken urad dal,asafatida,mustard seeds,dry red chilly,cashew nuts.
6. Temper them. Then add in the curry leaves,green chilly.
7. Add salt. Over it add in the cooked rice and mix gently.
8. Now add in the fresh grated coconut over the rice and mix well.
Serve hot with chutneys,papads,chips,kosthusus

Quick Left Over Chappati Breakfast

It is one of the left over recipe which i make it often and when the chappatis are not used as rolls or for dal dokhli. Easy, simple,yummy,economical yet tasty.

Ingredients:

• 4-5            - Chappatis
• 2                - Medium red onions
• 1                - Capsicum (optional)
• 2                - Medium Tomatoes
• 1inch         - Ginger (optional)
• 2                - Green chillies
• 1 tbs          - Jeera
• 1/2 tbs      - Mustard
• 1/2 tbs      - Asafatida
• 2 arc          - Curry Leaves
• 2 tbs          - Cooking oil
• 1 tbs          - Turmeric powder
• 1 tbs          - Chilly powder
• 1/2 tbs      - Jeera powder
• 1/2 tbs      - Garam Masala
• 1/4 tbs      - Sugar
• Salt to taste
• Generous amount of green coriander leaves 
• 3 tbs          - Tomato sauce ( use when you are not using raw tomatoes)

Method/Vidhiee:
1. Cut the chappatis into strips then into medium or small diamond shaped bits.
2. Finely chop onions,tomatoes,green chillies,ginger and green coriander.
3. In a pan add oil. Have a hallow pan as you need to toss on the chappatis.
4. Add mustard,jeera and asafatida. Once they splutter add in the curry leaves.
5. Put in the onions, ginger and saute till onions turn brown. You can even add chopped garlic.
6. Add in the capsicum saute for 1 min. Then add tomatoes to them.
7. Saute them till the tomatoes turn soft.
8. Lower the flame and add all dry powders except garam masala.
9. Now add salt and garam masala. You can add even pepper powder.
10. Mix well. If required sprinkle water.
11. Do not make the curry watery or else the chappatis would turn soggy.
12. Now add in the diamond shaped chappatis over the curry base and toss or mix well with light hand.
13. Add in generous amount of chopped green coriander leaves.

Tips:
1. You can add yogurt also while making curry.
2. Can add dry fruits/fresh fruits also.

Kathrikai Podi Potta Karamedhu/Brinjal Fry south Indian Method

This is one of the typical south Indian Brahmin side dishes which is being carried on for generations.
It's easy, simple and tasty too.. Caution: Those who are allergic to Brinjal kindly avoid.

Ingredients:
1/2 Kg - Brinjal / Kathrikai / Beigan
1 tbs    -  Broken urad dal / Odacha ullatham paruppu
1 tbs    - Mustard
2 arc    - Curry leaves
2 tbs    - Oil
1 tbs    - Turmeric powder
1 tbs    - Kashmiri chilly powder
1/4 tbs - Asafatida
1         - Dry red chilly
 Salt to taste

To make curry powder/podi
4tbs        - Kadala parupu/Channa dal
2 tbs       - Dry coriander seeds
1/2 tbs    - Dry pepper cons
2             - Dry red chilly
1/4 tbs    - Asafatida/Perungayam/Hing

Method/Vidhiee:
TO MAKE PODI / SOUTH INDIAN CURRY POWDER

1. Dry roast the ingredients mentioned for making powder for the curry.
2. Cool them and grind them into dry powder. Can be used for all the vegetable curries.
3. Can be stored for minimum 6-8 weeks in an air tight container. 
4. It can also be roasted in oil to add a zing. You can also add curry leaves for aroma.

TO MAKE CURRY / KARAMEDHU

1. Clean the brinjal and cut them into small square pieces.
2. Here, i have used green brinjal. You can use any variety which you find in the market.
3. Add oil heat it. Add urad dal,mustard seeds. Once it splutters add in asafatida, curry leaves and dry red chilly.
4. Now, add in the brinjal. To it add the turmeric powder,kashmiri red chilly powder,salt.
5. Saute them until the brinjals turn soft and the oil leaves edges.
6. Add in 2 tbs of the powder made on the top of the brinjal.
7. Mix them well and saute for 3 mins.

Serve hot with rasam rice/sambhar rice or even with chappathi.

Manathakali Kerrai Perattal

Manathakali or Black Nightshade Spinach. It is one of the ancient medicinal spinach. They are more prevalent down south of India. Especially in Tamilnadu. Simple dish with no extra effort but to pluck the leaves wash them and chop. First few recipes which i learnt from my mom. She still insists in having this spinach when we have mouth ulcers.

Ingredients:
2 Bunches - Manathakali Keerai
100 gm     - Grated fresh coconut
1 to 2       - Dry red chilly
1 tbs        - Mustard seeds
1/4 tbs     - Asafatida
1/2 tbs     - Turmeric powder
50 gm     - Toor dal
500 ml    - Water
2 tbs       - Oil
Salt to taste
secret ingredient jaggery or sugar

Method/Vidhiee:
1. Always wash the spinach before chopping them.
2. Wash well and pluck the leaves and keep aside.
3. Chop them finely.
4. Meanwhile, boil the toor dal. Try keeping them whole instead of getting mashed.
5. In a pan add in oil. Once oil gets heated up add in the asafatida,mustard,dry red chilly and temper them.
6. Now add in the spinach and slowly mix them along with mustard.
7. Add in 200 ml of water and allow it to boil by adding salt.
8. Allow it to dry. Stir occasionally.
9. Now add in the jaggery and boiled dal.
10. Saute them well until the moist fades down.
11. At the end add in the grated coconut and mix well.
Serve hot with rice, chappati.
It is a bitter spinach that is the reason we are adding jagger or sugar.