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Poricha Kuzhambu is one of my favourite gravy , cos it is " The Simplest " gravy  for Beginners to learn and get good comments & am sure there is no doubt about it !! It goes well with pappads or any spicy side dishes. We normally cook this, only on our lazy days..that is when, myself & mom have no ideas or gone mad in a thought process of what to cook for lunch.. 2 potatoes & 1 drum stick is more than enough for this dish to bring yummy flavor . Learn this aromatic Poricha kuzhambu with pictorial steps .. Happy Cooking !! * Click on image to enlarge * Brinjal , Potatoes & Drumsticks Ingredients  Brinjal - 3 Potatoes - 2 or 3 (as per your need ) Drumstick - 1 Chopped Onion - 2 medium sized Chopped Tomatoes - 2 medium sized Curry leaves - few Turmeric Powder - 2 fat pinch Grinded Coconut Cumin Paste Homemade Chilly powder - 2 full tbspn. ( OR Pure Chilly powder - 1 tspsn & coriander powder - 2 tspn ) Salt Oil - 2 tbspns Fenugre...

This is my Mom's Favorite dish <3 I dedicate this recipe to my mom Mrs. Ambiga thavasaiyan :) Pagarkai theeyal is a kerala recipe .. Normally i hate bitter guards but this recipe is an exceptional case :) :)  if you cook in the correct manner ,  You ll never feel any kind of bitterness in this dish. .. It's actually a tangy flavored gravy, it goes well with appalam or vathal :) Best Combo !! Click on the image to enlarge Note : For better taste finely chop the bitter guard as much as you can. Ingredients  Finely Chopped Bitter guard - 2 Big sized Onion - 3 medium sized Tamarind - 2 lemon sized Curry leaves & corriander leaves - 1 cup Fenugreek - 1 tspn Homemade chilly powder - 2 & 1/2 half tbspn ( OR normal chilly powder - 1 &1/2 tspn , Coriander powder - 2 tspn ) Turmeric - 2 pinch Salt To Roast & then Grind : Grated Coconut - 3 tbspn   Cumin seeds - 1 spn Method  Heat a pan with 3 tbspn of cooking oil ( if you ...

Ingredients : Banana Stem Chopped - 1 cup Moong dhal : 1/3 cup Turmeric powder - 2fat pinches Chilly powder - 1/2 spn OR Sambar powder -1/4 tspn Chopped Onion (small size)- 1 Chopped tomato (medium size)- 1 To Grind : Coconut - 3 to 4 tbspn Jeera - 1 tspn Green Chillies - 2 to 3 To Temper : Mustard,Curry leaves Method : Clean the chopped banana stem and soak it in water with 2 tbspn of curd. Use fork and mix the banana stem in curd water. ( this will remove the threads in chopped banana stem ) Drain the banana stem & transfer this to a Pressure cooker , add water ( 2 to 3 cups ) Add  a pinch of turmeric and 1 spn of salt , mix well and close it with whistle. Wait for 3 whistles. Once the preasure releases , Drain the Stems. Heat cooker with 2 tbspn of oil , drop mustard , curry leaves , Onion. Add Tomato. Add cleaned moong dal & cooked banana stem Add Water ( 2 to 3 cups) , Grinded coconut paste , Chilly powder , turmeric , salt . ...

Ingredients : Soya chunks / Meal maker - 15 ( as per your need ) Chopped Onion - 2 Chopped Tomato - 2 Grated Coconut - 3 tbspns  Black pepper - 1/2 to 1 tspn Fennel Seeds - 1 tspn Ginger Garlic paste - 1 tbspn Curry leaves & coriander leaves - few Method : 1. Boil water & off the stove , Soak soya chunks for two minutes and drain the water from soya chunks. Clean it with cold water for two times to get rid of the raw smell in soya chunks.   2. Heat pressure cooker with 1 tbspn of oil , Saute onion & tomato for few mins. 3. Grind Coconut, Black pepper , Fennel seeds with the cooked onion and tomato.   4. Heat cooker, add 1 tbspn of oil , saute little onion  with curry leaves and ginger garlic paste.  5. Add the grinded paste with 1/2 cup of water ( as per your consistency need ) 6. Add Chilli powder , turmeric, corriander powder and salt. Mix well and add soya chunks. 7. Close pressure cooker ....

Ingredients : Kondai kadalai / Black channa - 1/4 cup Chopped Onion - 1 Chopped Tomato - 1 Chopped Potato - 1 Chopped Brinjal - 5  Tamarind Juice - 1/4 cup (OPTIONAL) Mustard - 1/2 spn Turmeric powder - 1/2 spn Chilly Powder - 1/2 tbspn Salt To Grind : Grated Coconut - 2 to 3 tbspns Red chilly - 2 Black pepper - 1 spn Fennel Seeds - 1/2 spn Method : Wash and soak channa Over night. Heat oil (2 tbspns) Drop Mustard , curry leaves. Drop Onion and fry it. Add tomato and cook it well. Add Chopped Brinjals , Potatoes and drumstick and fry it for few mins. Add Cooked Channa. Now add the paste we grinded with half cup of water. Add salt , turmeric powder and chilly powder. Cook until all veggies are cooked enough. Add Tamarind juice and cook it for 3 to 5 mins in low-med flame.(optional step) Goes well with hot rice or Tiffin items like idly, dosa , poori and chappathi :)

Method : To Grind  - shallots ( chinna vengayam -10 nos ) with red chillies (3) , Fried ( fenugreek - 1/2 spn , bengal gram - 1 spn , corriander seeds - 1/2 spn ) curry leaves - 5 , garlic - 5, black pepper - 1/2 spn , cumin (jeeragam) - 1/2 spn. Heat Gingelly oil (2 to 3 tbspns)  Drop mustard , Curry leaves Add Ground nuts (verkadalai) and fry for 1 min Add kathiri vathal and fry it for 1 min Add Drumstick and fry it (Optional step) Add the grinded paste. Add salt , tumeric powder - 1/2 spn , Chilly powder - 1 spn OR Sambar powder - 2 spns. Add water - 1/2 cup Let this cook for few mins. (approx 2 to 3 mins) Now add tamarind juice (1/2 cup) In low-med flame cook the gravy until it becomes thick or till the consistency you desire. Goes well with Rice or Tiffin items like idly and dosa.   

Ingredients : Well cooked Toor Dhal : 1 Tbspn Toor Dhal water in which it boiled : 1 1/2 cup Tamarind water : 1 cup ( lemon sized tamarind ) 1 small Tomato smashed Asafoetida : small amt Turmeric powder : 1/2 spn curry Leaves and Corriander leaves - few & the major one .......... Salt as per your taste :) :) To Grind - 1 spn of Corriander seeds, 1 spn of black pepper, 1 spn of jeera, 3 Red Chillies. Db's Parupu Rasam Method : 1. Grind the items mentioned under the section "To Grind" 2.Add some water to it and pour in a bowl. 3.Add dhal water, tamarind water, turmeric powder,asafoetida,salt,smashed tomato,cooked toor dhal 1 tbspn  in that bowl an mix it well. 4.Now ON the stove and Let this cook until it starts boiling. 5.Once it gets bubbles OFF the stove. 6.Do tampering with mustard, curry leaves and one red chilly. 7.Finally decorate it with Corriander leaves :) Visit Sides : Healthy Curryleaf Chutney