Masiyal - Senaikkizhangu

Ingredients: 

• Senaikkizhangu 1/4 kg
• Green chilly 2 - 4
• Grated Ginger 1 table spoon
• Mustard seeds 1/2 tea spoon
• Udad dal 1/2 tea spoon
• Channa dal 1/2 tea spoon
• Asafetida powder a pinch
• Oil 1 Table spoon
• Turmeric powder a pinch
• Salt to taste
• Tamarind water one cup or tamarind paste 1 spoon
• Curry leaves - one hand full.

Method:

1. Clean Senaikkizhangu, remove skin wash well and cook in a preasure pan.
2. Remove and smash it.
3. In a deep pan pour oil and make seasoning with mustard seeds, udad dal, channa dal, asafetida, green chilly, ginger and turmeric powder.
4. Add smashed senaikizhangu and also add tamarind water.
5. Add salt and mix well.
6. Add curry leaves and when the dish becomes like a thick batter, remove it from the fire.
7. Serve with cooked rice and ghee. 
Senaikkizhangu masiyal is a tasty side dish.
8. You can make tomato rasam also with this.

Note:

If you dont use tamarind you can use lemon in this dish.

Masiyal - Pedikarunai

Ingredients: 

• Pedi karunai 1/4 kg
• Green chilly 2 - 4
• Grated Ginger 1 table spoon
• Mustard seeds 1/2 tea spoon
• Udad dal 1/2 tea spoon
• Channa dal 1/2 tea spoon
• Asafetida powder a pinch
• Oil 1 Table spoon
• Turmeric powder a pinch
• Salt to taste
• Tamarind water one cup or tamarind paste 1 spoon
• Curry leaves - one hand full

Method:

1. Clean pedikarunai, wash well and cook in a preasure pan.
2. Remove skin and smash it.
3. In a deep pan pour oil and make seasoning with mustard seeds, udad dal, channa dal, asafetida, green chilly , ginger and turmeric powder.
4. Add smashed pedikarunai and also add tamarind water.
5. Add salt and mix well.
6. Add curry leaves and when the dish becomes like a thick batter, remove it from the fire.
7. Serve with cooked rice and ghee. 
PEDIKARUNAI MASIYAL is a very very delicious side dish.
8. You can make tomato rasam also with this.

Note:

you can use lemon juice 1 spoon if you dont want to use tamarind. but it is better to use tamarind water in this recipe :)

Masiyal - Mulai Keerai

• Keerai is a gift for us. We can get vit. and minerals from keerai verities. We can cook this as Just Masiyal curry and kootu. this keerai masiyal goes very well with vaththal kuzhambu
• Ingredients:
• 1 bunch - Mulai keerai
• 2 red chilly
• 1/2 sp mustard seeds
• 1/2 usud dal
• 1 pinch asafetida
• 1/2 sp oil
• Salt

Method:

Clean keerai and chop it.
In a pan make seasoning with 1/2 sp oil.
Put chopped keerai.
Add asafetida. Mix well
Pour 1/2 cup water and salt.
Close the lid. 
Allow it to cook.
Open and mash with a big karandi.
Remove and serve with vathal kuzhumbu or serve with hot rice.

Masiyal - Moong Dal/payaththam Paruppu

Ingredients : 

• Payaththam pauppu - 200 gm ( Yellow Moong dal )
• Green chilly 2 - 4
• Grated Ginger 1 table spoon
• Mustard seeds 1/2 tea spoon
• Udad dal 1/2 tea spoon
• Channa dal 1/2 tea spoon
• Asafetida powder a pinch
• Oil 1 Table spoon
• Turmeric powder a pinch
• Salt to taste
• Lemon juice 1 table spoon
• Curry leaves - one hand full

Method:

1. Clean ,wash well and cook in a preasure pan.
2. Remove and smash it.
3. In a deep pan pour oil and make seasoning with mustard seeds, udad dal, channa dal, asafetida, green chilly , ginger and turmeric powder.
4. Add smashed dal and add salt and mix well.
5. Add curry leaves and when the dish becomes like a thick batter, remove it from the fire.
6. pour lemon juice and mix well. 
7. Serve with cooked rice and ghee. 
payaththam paruppu masiyao is a very very delicious side dish.
8. You can make tomato rasam also with this.

Note:

If you want you can put one tomato instead of lemon juice.

Masiyal - Keerai Poondu

Ingredients: 

• Mulai Keerai- 1 bunch
• Garlic flakes- 8
• Green chilli- 1
• Salt – ½ teaspoon
• ghee 2 sp
• mustard seeds 1/2 sp
• Udad dal 1/2 sp

Method:

• Remove the roots and wash the keerai thoroughly. 
• Chop the keerai finely. 
• Place the chopped keerai in a thick bottomed vessel. 
• Crush the garlic slightly and add to the keerai along with salt. 
• Close it with a lid. 
• Cook the keerai in slow flame. 
• No need to add water since the keerai will cook in its own water content. 
• When the keerai is cooked, mash it finely with a flat spoon. 
• If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal. 
• In another kadai make seasoning and pour on this keerai masiyal.
• Your yummy keerai mysiyalis ready to serve.

Note:

• Some people use mixie for mashing the keerai. We can do it. 
• But do not over run the mixie, just grind for one round. that is enough.
• You can make seasoing with garlic and then add chopped keerai. This will increase the taste of keerai.

Masiyal - Keerai Paruppu

Ingredients:

• Mulai Keerai- 1 bunch
• Thuvar dhal – ½ cup
• Mustard seeds- 1 tsp
• Cumin – 1 tsp
• Onion – 1 small
• Red chilly or green chilly 2 - 4
• Tomato- 1
• Sambar powder- 1 tsp (optional)
• Turmeric powder- ½ tsp
• Oil- 2 tsp
• Salt – ½ teaspoon

Method:

Take Thuvar dal and cook till soft by adding turmeric powder and 1 sp oil.
Remove the roots and wash the keerai thoroughly.
Chop the keerai finely. 
Make seasoning and add chopped tomato.
Stir well. Add onion and mix well.
Now add chopped keerai. Mix well.
Close it with a lid. Cook the keerai in slow flame. 
No need to add water since the keerai will cook in its own water content. 
When the keerai is cooked, add cooked dhal mashed nicely. 
Keep the stove in slow flame.
Serve with hot rice and ghee.

Curry With All Purpose Powder - Potato Curry

Ingredients: 

• Potato 1/2 kg
• All Purpose Powder 2 - 3 spoons
• Salt
• Oil to make curry
• some curry leaves
• For seasoning:
• Mustard seeds 1 spoon
• Udad dal 1 spoon
• Asafoetida powder 1/4 spoon

Method:

Wash and cut potatoes in to small pieces. 

(with out pealing the skin.) Pour oil in kadai. 

Add some Mustard seeds and Udath dal and fry them. 

After that add potato pieces in to kadai and fry Add salt and stir them. 

After a minute or two add the A.P.P. and mix them well .

If the curry is sticking with kadai make the stove simmer and add more oil. 

Let the potatoes fry nicely. 

Stir occasionally. 

Finally sprinkle some Channa flour or rice flour on the curry to get a good finish. 

And the flour will absorb the excess oil and make the curry more crisp. 

You can serve this as side dish for any sambar or rasam. 

Small children can mix this curry with rice and ghee.

Note:

To make ALL PURPOSE POWDER please see READY MADE POWDERS

Curry With All Purpose Powder - Green Plantain

Ingredients :

• Green Plantain 4 - 5
• All Purpose Powder 2 - 3 spoons
• Salt
• Oil to make curry
• some curry leaves
• For seasoning:
• Mustard seeds 1 spoon
• Udad dal 1 spoon
• Asafoetida powder 1/4 spoon

Method :

We South Indians use VAZHAI KAI more in our cooking. 
For green plantain curry you remove the skin first. 
Cut them in to pieces as per your wish and put them in water. 
Other wise they will turn black like brinjal. 
Cut them into small pieces, then you make curry as potatoes. 

Pour oil in kadai. 
Add some Mustard seeds and Udath dal and fry them. 
After that add green plantain pieces in to kadai and fry Add salt and stir them. 
After a minute or two add the A.P.P. and mix them well .
If the curry is sticking with kadai make the stove simmer and add more oil. 
Let the vashai kai fry nicely. 
Stir occasionally. 
Finally sprinkle some Channa flour or rice flour on the curry to get a good finish. 
And the flour will absorb the excess oil and make the curry more crisp. 
You can serve this as side dish for any sambar or rasam.

Note:  

For all the curry you can put curry pathas. They will give a very good aroma to the curry. If you like put a pinch of Asafoetida powder in the curry and this will also give you a good aroma and good for digestion.

Curry With All Purpose Powder - Ennai Kaththarikkai

Ingredients :

• Small size Brinjal 1/2 kg
• All Purpose Powder 2 - 3 spoons
• Salt
• Oil to make curry
• some curry leaves
• For seasoning:
• Mustard seeds 1 spoon
• Udad dal 1 spoon
• Asafoetida powder 1/4 spoon

Method:

For Brinjal curry you can use big and small brinjals.

But if you use small brinjals for this curry it will give you a very good look. 

The method of making is same as potato for big size brinjals. 

Cut them (after cutting put them in the water. 

Other wise they will turn black.) and fry. 

But for small brinjals, first you remove the tail of the brinjal and wash them. 

Now cut the brinjal vertically like " + " but without cutting it into 4 pieces. 

You just open the brinjal by cutting it like + mark.

(So that it will opens like a flower.) 

Cut all the brinjals like that and keep them in a tray. 

Now add some salt to the A.P.P. and stuff the brinjals with the powder. 

After 10 - 15 minutes keep the kadai, pour some oil in that and add mustard seeds and udad dal. 

After that put the stuffed brinjals carefully in the kadai. 

Fry them carefully. 

Keep the stove in simmer position. 

It will take some time to fry, because we are using full brinjals but after finishing it will give a very good look and taste. 

For this also finally you can sprinkle some Channa flour of rice flour on the curry.

Curry With All Purpose Powder - Brinjal Curry

• Brinjala 1/2 kg
• All Purpose Powder 2 - 3 spoons
• Salt
• Oil to make curry
• some curry leaves
• For seasoning:
• Mustard seeds 1 spoon
• Udad dal 1 spoon
• Asafoetida powder 1/4 spoon

Method: 

Wash and cut Brinjals in to small pieces. 

Pour oil in kadai. 

Add some Mustard seeds and Udath dal and fry them. 

After that add brinjal pieces in to kadai and fry Add salt and stir them. 

After a minute or two add the A.P.P. and mix them well .

If the curry is sticking with kadai make the stove simmer and add more oil. 

Let the curry fry nicely. 

Stir occasionally. 

Finally sprinkle some Channa flour or rice flour on the curry to get a good finish. 

And the flour will absorb the excess oil and make the curry more crisp. 

You can serve this as side dish for any sambar or rasam. 

Small children can mix this curry with rice and ghee.

Note: 

For this if you use the big brinjals they will taste heavenly . They are called as "aubergine"

Cauliflower Dry Curry

Ingredients: 

• Cauliflower 1
• Onion 2 - 3
• Green chilly 2 - 3
• Or red chilly powder 1 spoon
• Garam masala 1/2 spoon
• Oil 2 tea spoon
• Salt as per requirement
• For Seasoning:
• Mustard seeds 1 spoon
• Udad dal 1 spoon

Method:

Clean cauliflower; wash and cut into small pieces.
Put them into salt water for a while.
This is to remove small green colour warms in cauliflower :)
After sometime remove them from the water and drain it.
Keep aside.
Cut Onions into small pieces and keep ready.
Cut Green chilies also.
In a Kadai, make seasoning with mustard seeds and udad dal.
put green chilly and then onion.
Fry them for a while, then add cauliflower.
Sprinkle some water and mix them well and allow it to cook.
You can also close it with a lid.
When it half cooked add salt and mix well.
And remove the lid. 
Make the gas sim and fry the curry well.
When it is fully cooked you can remove it from the fire. 
If you want, you can add 1 tea spoon rice flour on the curry and make it crisp and separate texture.

Note:  You can add grated ginger in the curry. Or you can add red chilly powder instead of green chilly.

Kriyamudhu - Curry Varieties

In this thread we are going to see the varieties of Veg. Curries. Generally we use this curries as a side dish for rasam or sambar or kuzhambu . Some times we can mix these curries with rice also. 

• First let me give the common names of those varieties then let me explain about that and also the recipe of each and every curry. ok?
• Here we go :)
• 1. Curry with coconut and dal.
• 2. Curry with only coconut.
• 3. Fried Curry - just fry in oil.
• 4. Fried Curry with Onion.
• 5. Podimas.
• 6. Masiyal varieties
• 7. Paruppu Usili Varieties.
• 8. Mixed veg.
• 9. Mixed veg. with onion.
• 10. Cooked and fried curry.
• 11. Masala Curry.
• 12. Curry with All Purpose Powder
• 13. Green Plantain podi
• 14. Ennai Kaththarikkai Curry