0 TOMATO CURRY/THAKKALI KUZHAMBU(KULAMBU)

Thakkaali Kuzhambu(kulambu) - Tomato Curry


Onion - 1 medium chopped fine
Tomato - 3 medium ( Cut into thick pieces)
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tbsp
Dhaniya powder - 3/4 tbsp
Jeera/Cumin powder - 1/2 tbsp
Coconut - 1/2 cup grated
Fennel seeds - 1 tsp
Cinnamon - 2 small piece
Clove - 3
Salt as needed
Oil - 3 tbsp

For tempering:
Mustard seeds, urad dhal and curry leaves - all few


Grind together:

Coconut, fennel seeds, cinnamon and clove to a fine paste( or can just grind coconut with fennel seeds to avoid the strong masala flavor by omitting cinnamon and clove).


Heat 2 tbsp of oil in a pan and add onions and fry till light brown...next add chopped tomatoes and saute for 2 - 3 minutes( no need to mash very well...the chunks should be visible..so cut into thick pieces)...next add all powders and saute once....then add ground paste( coconut,fennel seeds..)...reduce flame and cook till the raw smell leaves...add salt. Heat a tbsp of oil in a small kadai and add mustard seeds, urad dhal and curry leaves...when they splutter up pour it on the curry....this curry goes well with rice and also idli/dosa and chapathis.

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0 SPINACH CURRY

Spinach - 1 bunch
Toor dhal - 1/2 cup
Onion - 1 medium
Tomato - 2 medium
Garlic - 3 pods
Ginger - 1 inch piece
Green chillies - 3
Jeera/cumin seeds - 1/2 tsp
Sambar/chilli powder - 1/2 tsp
Mustard seeds - few
Urad dhal - few
Curry leaves - few
Salt as needed
Oil - 2 tbsp

Cook toor dhal with garlic pods and tomatoes(chopped) for 2 whistles using 1 1/2 cups of water...remove and mash well and keep aside.

Grind together green chillies, ginger and cumin seeds coarsely.

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves...when they splutter up add chopped onions and fry till light brown....next add chopped spinach leaves and saute for 4 - 5 minutes....next add cooked toor dhal and allow it to boil...immediately add ginger, green chillies and jeera paste...reduce flame and add sambar/chilli powder and salt and cook for another 5 minutes.

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2 MOOLI/RADISH PARATHA

Chapathi flour - 2 cups
Radish - 1 medium
Onion - 1 small chopped fine
Green chillies - 2 chopped fine
Jeera/ cumin seeds - 1/4 tsp
Chilli powder - 1/2 tsp
Salt as needed
Oil

Peel and grate radish by using a larger hole.
Heat a tbsp of oil and add jeera...when they start to splutter up add green chillies,onions and fry till light brown...next add grated radish and saute for 3 - 4 minutes...remove and cool

In a mixing bowl take the chapathi flour, chilli powder, salt and 2 tbsp of oil..mix well...next add the radish mixture and mix well...add very little water slowly( the onion and radish mix itself will be very moist ...so add little by little only) and knead as a soft chapathi dough....cover with a wet cloth and set aside for 20 - 30 minutes....then take a small ball size of dough and roll out( dust some flour on both sides) as thin chapthis..heat a tawa/griddle and place the chapathis and cook both sides...if needed can apply some oil when it is cooked....this method saves the stuffing time and also the chapathis come out thinner. Can always alternatively use the stuffing method with the same ingredients.
Can also use chopped cilantro while kneading...I did not use them ...since adding a vegetable itself was a tough part for my sons Prithvi and Harsha and then they would start grumbling about the green stuff....feeding mooli paratha was not a problem today ...since they did not feel any different taste and it was thin too :D

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