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.