Tomato Gojju/Curry



Tomato Curry



Preparation time:7 min

Cooking time:15 min

Serves: 3

You Will Need

Tomatoes medium sized-- 4

Onion------------------------ 1-2

Curry leaves---------------handfull

Bengal gram dal----------1 Tbsp

Mustard-------------------1/2 tsp

hing-------------------------pinch

turmeric-------------------pinch

Tamarind juice-----------very little, especially if you are using sour tomatoes( add little while cooking, if you find the tanginess less, add more after the curry is fully cokked and reheat)

Green chillies-------------3-4

Sambar Masala powder-1 tsp

Oil

Salt

Steps

• Spread 2tsp oil around a dry vessel and heat in medium flame
• Add mustard seeds, bengal gram dal, curry leaves, green chillies and saute it in low flame until the bengal gram dal turns light brown.
• Add thinly sliced onions, increase the flame to medium and saute till golden brown
• Add tomato chops( around 2 cm squares) and cook it for a few min
• Add salt
• Add a pinch of hing, turmeric, sambar powder and mix well
• Add the tamarind juice and pour water according to the consistency you desire
• Bring the water to a boil
• After the mixture starts boiling, turn down the flame, cover the vessel and let it simmer for 10min. Tomato curry is ready to be served.
• Add finely chopped coriander leaves on the curry if you want.

Avalakki



Avalakki Aradhya Style


Today I prepared Avalakki with an average rating. Here is the recipe

 

Preparation time: 10min

Cooking time: 20 min

Serves:4-5

You will need:

Onions 3-4

Green chillies 4-5

Beaten rice or Avalakki 500g

Hing or Asofoetida

Mustard

Bengal gram dal

Curry leaves

Coriander leaves

Turmeric powder 1tsp

Lemon-1

Oil-5tsp

Sal to taste

Steps

1. Wash the beaten rice in water

2. Next allow the wet beaten rice to soak in its water for 5 min

3. Add juice of one lemon and salt to the Avalakki

4. Take a large kadai, add oil, mustard, bengal gram dal and slightly brown them and ensure you stir well

5. Add a pinch of hing, curry leaves, green chillies  and onion.

6. Let the flame be medium to low, add salt and then add turmeric powder

7. Put the avalakki into the kadai and toss

8.In low flame cook for 10 min, tossing and stirring every few minutes

9.After cooking, add coriander leaves as garnish

10. Avalakki- Aradhya style is ready to be served

Khara Pongal

Preparation time: 10min
Cook time: 45 min
Serves: 4-5


You will need
Green gram dal----------------1/2 cup
Rice---------------------------1 cup
Green Chillies-----------------2
Freshly grated coconut------- 2 Tbsp
Mustard seeds----------------1 tsp
Peppercorns ----------------- 2tsp
Jeera -------------------------3tsp
Dry red chillies ---------------3
Asafoetida--------------------if desired
Cashews----------------------5-6
Curry leaves------------------5-6 leaves
Salt to taste
Ghee and oil

Steps

• Set aside all the ingredients
• Take rice and wash it till water runs from cloudy to clear.
• Soak the rice in water for 15min
• Keep on the stove, water-to which wew will add rice and green gram dal to cook.
• Take a small kadai and dry roast green gram dal in low to medium flame till it turns slightly brown till its aroma comes out. /stir continuously as it gets charred very easily and quickly/
• Take the 2 chillies and freshly grated coconut into a mixer and make a paste.
• Add 2tsp of into the water thats boiling
• Add the green gram dal and let it cook for 5-8 min
• Add the soaked rice to the water
• Allow the mixture to simmer on medium heat
• When rice and green gram dal is half cooked, add the coconut-chilli paste
• In kadai you used for dry roasting green gram dal, roast peppercorns, mustard, red chillies and jeera( in the same order, wait for rich aromas to come out). Towards the end add a tsp of oil. Put the roasted spices into the rice green gram dal mixture
• Add salt to the rice mixture
• Heat the kadai again, add 2-3 tsp ghee and shallow fry cashews till they turn light brown, add a pinch of hing/asafoetida and curry leaves
• Add this to the rice mixture when its fully cooked
• Pongal-Khara version is ready to be served

Introduction

Hi,
Welcome to my Kitchen Diary as I explore my ancestral southern Indian Cuisines (Aradhya-Kannada Chettiar) initially and progress to all the popular Indian vegetarian food. I will add recipes, tips and detail process of making these yummy tastebud delights.

I will add pictures and embed videos whereever possible.
As cooking is a hobby usually pursued to please others than oneself, I'd be highly pleased to recieve your comments( negative and positive) and suggestions.

Happy Cooking to Everyone!

-Navisha