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Seasoned gravy- Thalicha kuzhambhu

    Ingredients

  • Tamarind – 1 small pcs ( New tmrd lemon size)
  • Gingelly oil- 3 tbsp
  • Hing            – 1pinch
  • Salt to taste
  • Rice flour -1tsp
  • Turmeric powder a pinch

For Seasoning

  • Tur Dal     -1 tsp
  • Fenugreek – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry Leaves- 1 string
  • Red Chilly – 10 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)

Method

  1. In a Kadai, add oil and seasonings one by one allow it to splutter.
  2. Meanwhile make a paste of tamarind with 2 glass of water.
  3. Add tamarind extract, turmeric powder, salt and hing.
  4. Close the kadai with the lid, wait till the gravy reduce to half.
  5. Now mix rice flour in ½ glass of water and add this to the gravy to make the gravy thicker. Now switch off the stove.

Serve hot and garnish with cilantro.

  • Coconut masala gravy / thengai masala kuzhambhu

Ingredients

  • Brinjal    –  100gms
  • Onion     -1 nos ( cut  thin slices)
  • Tamarind – 1 small pcs ( New tmrd lemon size)
  • Gingelly oil- 2 tbsp
  • Salt to taste
  • Turmeric powder a pinch

For Dry powder:

  • Channa Dal- 2 tsp
  • Coriander seeds – 4tsp
  • Red chillies – 8 nos
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Roast the each one separately and powder it.

For Masala paste

  • Cloves   – 6
  • Elaichi  – 6
  • Poppy seeds – 1 tsp
  • Cinnamon stick – ½ “ – ¾ “stick
  • Coconut – 1 nos
  • Gingelly oil- ½  tbsp

Fry and ground the masala into thick paste using water

For Seasoning

  • Tur Dal     -1 tsp
  • Fenugreek – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry Leaves- 1 string
  • Red Chilly – 10 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)

Method

  1. In a Kadai, add Oil and seasonings one by one allow it to splutter.
  2. Add the onion and brinjal. Fry till raw smell is gone.
  3. Meanwhile make a paste of tamarind with 2 glass of water.
  4. Add the masala paste to the fried vegetables, tamarind water, turmeric powder, salt and hing.
  5. Close the kadai with the lid, wait till the gravy reduce to half.
  6. Now mix rice flour in ½ glass of water and add the flour paste and ground powder to the gravy make it thicker. Now switch off the stove.

Serve hot and garnish with cilantro.

VADA MASALA GRAVY ——- I

Ingredients

  • Tamarind – 1 small pcs ( New tmrd lemon size)
  • Gingelly oil- 2 tbsp
  • Salt to taste
  • Turmeric powder a pinch

For Masala paste

  • Cloves   – 6
  • Elaichi  – 6
  • Poppy seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Cinnamon stick – ½ “ – ¾ “stick
  • Coconut – 1 nos
  • Gingelly oil- ½  tbsp

Fry and ground the masala into thick paste using water

For Vada

  • Gram Flour – 200 gms
  • Rice flour    – 60 gm
  • Salt to taste
  • Red chilli powder– 2 tsp
  • Onion  – 1 nos ( finely chopped and fried)
  • Gingelly oil- ½  tbsp
  • Masala paste  – ½ of the above portion
  • Hing            – 1pinch

Add the masala paste to above mixture and make small balls. Fry till golden brown.

For Dry powder

  • Channa Dal- 2 tsp
  • Urid dal   – 2 tsp
  • Pepper corns -1 tsp
  • Coriander seeds – 4tsp
  • Red chillies – 12 nos
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Roast the each one separately and powder it.

For Seasoning

  • Tur Dal     -1 tsp
  • Fenugreek – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry Leaves- 1 string
  • Red Chilly – 10 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)

Method

  1. In a Kadai, add Oil and seasonings one by one allow it to splutter.
  2. Add the onion and balance masala paste. Fry till raw smell is gone.
  3. Meanwhile make a paste of tamarind with 2 glass of water.
  4. Add the tamarind extract, turmeric powder, salt and hing.
  5. Close the kadai with the lid, wait till the gravy reduce to half.
  6. Now add the grounded powder to make the gravy thicker. Now switch off the stove.
  7. Add the fried vadas when the gravy is hot.

Serve hot and garnish with cilantro.

VADA MASALA GRAVY ——–II

Ingredients

  • Tamarind – 1 small pcs ( New tmrd lemon size)
  • Gingelly oil- 2 tbsp
  • Salt to taste
  • Turmeric powder a pinch

For Masala paste

  • Cloves   – 6
  • Elaichi  – 6
  • Poppy seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Cinnamon stick – ½ “ – ¾ “stick
  • Coconut – 1 nos
  • Gingelly oil- ½  tbsp

Fry and ground the masala into thick paste using water

For Vada

  • Channa Dal – 200 gms
  • Red chillies – 6-8 nos
  • Fennel seeds -1tsp
  • Cumin seeds- 1 tsp
  • Salt to taste
  • Onion  – 1 nos ( finely chopped and fried)
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Grind the above into a paste and make small balls. Fry till golden brown or it can be baked in a idli pan for 5-8 mins.

For Dry powder

  • Channa Dal- 2 tsp
  • Urid dal   – 2 tsp
  • Pepper corns -1 tsp
  • Coriander seeds – 4tsp
  • Red chillies – 12 nos
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Roast the each one separately and powder it.

For Seasoning

  • Tur Dal     -1 tsp
  • Fenugreek – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry Leaves- 1 string
  • Red Chilly – 10 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)

Method

  1. In a Kadai, add Oil and seasonings one by one allow it to splutter.
  2. Add the onion and the masala paste. Fry till raw smell is gone.
  3. Meanwhile make a paste of tamarind with 2 glass of water.
  4. Add the tamarind extract, turmeric powder, salt and hing.
  5. Close the kadai with the lid, wait till the gravy reduce to half.
  6. Now add the grounded powder to make the gravy thicker. Now switch off the stove.
  7. Add the fried / baked vadas when the gravy is hot.

Serve hot and garnish with cilantro.

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