1/2 kg cauliflower

10 small onions

5 teaspoons of oil

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

2 teaspoons of coriander powder

salt as per requirement

Prerequisite

Cut the cauliflower into small and medium sized florets.Wash it thoroughly.

Also chop the onions.

Preparation of cauliflower fry

• Place the non-stick kadai on the stove.
• Add 5 teaspoons of oil to it.
• Now add the chopped onions to the kadai.
• When onions have turned golden brown, add the cauliflower florets to the kadai.
• Also add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and 2 teaspoons of coriander powder to the curry.
• Stir it well, so that the spice spreads through all the florets.
• Cook it in medium flame for 10-15 minutes until the florets are cooked and can be eaten.
• Stir the curry at frequent intervals.Be sure not to overcook the florets.
• Finally add salt as per requirement.

Have cauliflower fry in your meals.

Taste the hot and spicy Cauliflower Fry and post in your views.

10 big cauliflower florets

1/2 kg small onions chopped                                                                                            

1 teaspoon black mustard seed

1 teaspoon cumin seed

2 teaspoons of chilli powder

2 teaspoons of cumin powder

1 teaspoon turmeric powder

1 cup coconut milk

6 teaspoons of oil

salt as per requirement

 Preparation of Cauliflower Kulambu

• Place the cooker on the stove.
• Add 6 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed to the cooker.
• When mustard seeds start to burst, add 1 teaspoon cumin seeds to the cooker.
• When cumin seeds start to change color, add the chopped onions to the cooker.
• Fry the onion in medium flame , until it becomes golden brown.
• Now add the cauliflower florets to the cooker.
• Add 1/2 glass water to the cooker.
• Also add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder and 2 teaspoons of cumin powder to the cooker.
• Stir the mixture well.Add salt as per requirement.
• Now cook the kulambu in low flame, until you hear 1 whistle.
• By this time , cauliflower will be cooked and also the kulambu would have acquired proper consistency.Be cautious not to overcook the cauliflower florets.
• At the end add 1 cup of coconut milk to the kulambu.
• Heat the kulambu if required to obtain good consistency.

Have Cauliflower Kulambu for lunch with rice.

Taste the very different Cauliflower Kulambu and post in your views.

3 brinjals

1 drumstick

1 tomato

10 small onions

1 green chilly

finger sized piece of tamarind

1 teaspoon black mustard seed

1 teaspoon fenu greek

1 teaspoon cumin seed

pinch of asafoetida

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

5 teaspoons of oil

1/2 cup of fresh coconut milk

salt as per requirement

Prerequisite

Soak tamarind in water and leave it aside for half an hour.

Wash the brinjals and drumstick and cut it into medium sized pieces.

Also grind the onions and tomato together without adding water.

Make a small cut in the green chilly along its length.

Preparation of brinjal drumstick kulambu

• Place the cooker on the stove.
• Add 5 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed and a pinch of asafoetida to the oil.
• When the mustard seeds start to burst, add the green chilli to the oil.
• Once the green chilli becomes white here and there, add the ground onion-tomato paste.
• Stir it well and fry onion-tomato paste for few minutes, till the raw onion smell disappears.
• Now add the cut brinjal and drumstick to the cooker.
• Add 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and 1 teaspoon turmeric powder to the kulambu.
• Now squeeze the tamarind properly in water and add the tamarind essenced water to the cooker.
• Add additional water if required.
• Add salt to taste.
• Now cook the kulambu in medium flame for 10 minutes or until you hear 2 whistles.
• Now open the cooker.Heat the kulambu if its watery.Finally add 1/2 cup of coconut milk and stir the kulambu well. 

Have brinjal drumstick kulambu with rice for lunch.

Taste the hot spicy delicious South Indian Brinjal Drumstick Kulambu.

1/2 cup dried bean

3-4 brinjals

1/4 kg small onions or 1/2 big onion

1 tomato                                                                                                                                             

2 green chillies

6 garlic pods

small piece of tamarind

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

6 teaspoons of oil

1 teaspoon black mustard seed

1 teaspoon fenugreek

1 teaspoon cumin seed

pinch of asafoetida

salt as per requirement

Prerequisites

Dried bean should be soaked in water for a minumum of 9 hours prior to cooking.So it is better, you soak dried bean in water during the night hours.It will be ready to cook in the next morning.This is the main prerequisite.

Other simple requirements before starting the preparation of kulambu

Soak a small piece of tamarind in water and leave it aside for 1/2 hour.

Cut the onions.Peel the garlic pods.Also make a single lengthy cut in the green chillies along its length.

Wash the brinjals and cut it into medium sized pieces.

Preparation of dried bean brinjal kulambu

• First add the dried bean alone to the cooker.
• Add 1 tumbler water to it.
• Cook dried bean in medium flame for 12 minutes.
• The bean will get cooked.Transfer it to a vessel.If there is water in the cooker, do not drain it.Transfer the water also along with the bean to the vessel.

•  Now place the cooker on the stove.
• Add 6 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed and a pinch of asafoetida to the oil.
• When mustard seeds start to burst, add the cut onions, garlic pods and green chillies to the oil.
• Fry onions for few minutes, until it becomes golden brown.
• Once onion is deeply fried, add the cut tomato to the oil.
• Fry for few more minutes, until tomato lets out its juice.
• Now add the cut brinjals and cooked beans(with water if available) to the cooker.
• Squeeze tamarind properly in water and add the tamarind essenced water to the cooker.Add additional water if required.
• Now add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and salt to taste.  
• Now cook the kulambu in low flame for 10 minutes.You will hear 3 whistles.

• If the kulambu is watery, heat it for few more minutes to get proper consistency.

Dried bean brinjal kulambu tastes excellent with rice.Have it for lunch.

Taste South Indian’s Hot Spicy Dried Bean Brinjal Kulambu and post in your views.

1/4 kg brinjal

5 teaspoons of oil                                                                                                                      

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

1 teaspoon black pepper powder

salt as per requirement

Preparation of brinjal fry

• Wash the brinjals thoroughly.
• Cut the brinjals into thin lengthy pieces as shown in the picture below.
• Now place the kadai on the stove.
• Add 5 teaspoons of oil to the kadai.
• Now add the cut brinjal pieces to the oil.
• Add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder to the brinjal pieces.
• Stir it well and fry it in medium flame for 10 minutes.
• The brinjals will get cooked.Finally add 1 teaspoon black pepper powder and salt to taste and stir it well.

Brinjal fry is a very delicious curry.Have it for lunch with rice.Its spicy too.

Taste the hot spicy Brinjal Fry and post in your views.

1 beetroot                                                                                                                                            

5 small onions

2 green chillies

2 teaspoons of oil

1 teaspoon black mustard seed

1 teaspoon urad dal

2 teaspoons of chana dal

1/2 cup grated coconut

salt as per requirement

Prerequisites

Peel the beetroot and cut it into small pieces.

Peel the onions and cut it into small pieces.Also cut the green chillies.

Preparation of beetroot curry

• Place the kadai on the stove.
• Add 2 teaspoons of oil to the kadai.
• Add 1 teaspoon black mustard seed to the oil.
• When mustard seeds start to burst, add 1 teaspoon urad dal and 2 teaspoons of chana dal to the oil.
• When urad dal and chana dal becomes golden brown, add the cut onions and green chillies to the kadai.
• Fry onions for few minutes till it becomes golden brown.
• Now add the cut beetroot to the kadai.
• Stir it well and close the kadai with the lid, for beetroot to get cooked.
• Let beetroot get cooked in the closed kadai for 10-15 minutes.Stir it at frequent intervals to prevent the curry from sticking to the kadai.You may sprinkle some water if only necessary.

• Open the lid from the kadai and see if beetroot is cooked.
• Once it is cooked add grated coconut and stir it well.
• Let the kadai be in the stove itself.Keep stirring the curry until raw coconut smell disappears.
• Finally add salt to taste.

Beetroot curry is good for health.Children love it because of its sweetness and attractive colour.

Taste BeetRoot Curry and post in your views.

1 chocho                                                                                                                                 

5  small onions

2 green chillies

2 teaspoons of oil

1 teaspoon black mustard seed

1 teaspoon urad dal

2 teaspoons of chutney dal powder

1/2 cup grated coconut

Prerequisites

Peel the skin from chocho and cut it into medium sized pieces.

Also cut the onions and green chillies.

Preparation of chocho curry

• Place the cooker on the stove.
• Add 2 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed to the oil.
• When mustard seeds start to burst, add 1 teaspoon urad dal to the oil.
• When urad dal turns golden brown, add the cut onions and green chillies to it.
• Fry onions till it becomes golden brown.
• Now add the cut chocho to the cooker.
• Just just 50ml water to the cooker.(chocho lets out water while cooking).
• Cook chocho for just one whistle.

• After opening the cooker, either add 2 teaspoons of chutney dal powder or 1/2 cup of grated coconut to the curry and stir ir well.
• If you are adding grated coconut, then keep stirring and let the curry be in stove, till the raw coconut smell disappears.

Have chocho curry for lunch.

This is one of the simplest ChoCho Curry recipes.Taste it and post in your views.

2 ridge gourd

10 small onions                                                                                                                        

4 teaspoons of oil

1 teaspoon black mustard seed

1 teaspoon urad dal

1 teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon cumin powder

1 teaspoon black pepper powder

salt as per requirement

Prerequisites

Peel the ridge gourd’s skin.Cut ridge gourd into medium sized pieces.

Also remove the onion’s skin and chop it into pieces.

Few Tips

While purchasing ridge gourd, slightly pinch it and take out a very tiny piece of its flesh and taste it.Buy only those which tastes sweet.Curry made with sweet ridge gourds are only delicious.On the other hand if it is bitter then do not buy it.Because then the curry made will not taste good.

Also while cutting ridge gourd, chop it into medium sized pieces.Because while making curry, ridge gourds will let out plenty of water and shrink tremondously.So do not cut ridge gourd into small pieces.Then you will not find any piece in the curry.It will appear as if everything is dissolved.

Preparation of ridge gourd curry

• Place the kadai(or a vessel which withstands prolonged heating) on the stove.
• Add 4 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed to the oil.
• When mustard seeds start to burst, add 1 teaspoon urad dal to the oil.
• When urad dal turns golden brown, add the chopped onions and fry it for few minutes.
• When onions turn golden brown, add the cut ridge gourd pieces to the kadai.
• Do not add even a drop of water.Because ridge gourds will let out so much of water.
• Now add 1 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon cumin powder to it.
• Stir it well and close the kadai with a lid.Cook in medium flame for 15 minutes with the kadai closed with lid.Stir it at frequent intervals.

• Open the lid and see the curry.You will find that ridge gourd has let out water.
• You will also find that the curry has shrunken to a small quantity than before.
• Now add 1 teaspoon black pepper powder and salt to taste.
• Keep cooking until there is no or very less water in the curry.

Yummy yummy ridge gourd curry is ready.Have it for lunch.Generally children love ridge gourd curry because of its sweetness and softness.While preparing for children, you can reduce the spices used.

Taste Ridge Gourd Curry and post in your views.

1/2 packet soya chunk                                                                                                

6 teaspoons of oil

2 teaspoons chilli powder

1 teaspoon turmeric powder

salt as per requirement

Preparation of soya chunk fry

• Add 1/2 packet soya chunk to a vessel with water.
• Now boil the water with soya chunks for 5 minutes.
• Soya chunks become soft in hot water.
• Before frying the soya chunks, take it from water and squeeze it properly to drain all water from it.Once you have drained all water from soft soya chunks, we can use it for cooking

• Now place the kadai on the stove.
• Add 6 teaspoons of oil to it.
• Add the water drained soft soya chunks to the oil.
• Also add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder and salt to taste.
• Stir it well so that the chilli powder and salt spreads to all soya chunks.
• Now fry the soya chunks in medium flame for 15 minutes.

Wohhh!Yummy yummy soya chunk fry is ready.Every one, be it vegeterian or non-vegeterian will just love this dish.Have it for lunch.

Anyone who tastes this dish will definitely ask for it the second time.No doubt, you toooo!

1/4 kg brinjal

1/4 kg small onion

1 tomato

1 green chilly

tamarind(finger sized piece)

5 teaspoons of oil

1 teaspoon black mustard seeds

1 teaspoon fenugreek

1 teaspoon cumin seeds

pinch of asafoetida

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

salt as per requirement

Prerequisites

Wash the brinjals thoroughly and cut it into medium sized pieces.

Cut the onions and tomato.Make a long cut in the green chilly along its length.Do not cut the green chilly entirely.

Put the tamarind into a bowl and add some water to it.Water should be slightly above the tamarind, just enough to cover it.Let it remain soaked in water for 1/2 an hour.

Preparation of brinjal kulambu

• Place the cooker on the stove.
• Add 5 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed and a pinch of asafoetida to the oil.
• When mustard seeds start to burst, add the cut onions, tomato and green chilly to the oil.
• Fry onion for few minutes, until it turns golden brown.
• Now add the cut brinjals to the cooker.
• Stir it well.
• Now squeeze the tamarind in the water in bowl and add the tamarind essenced water to the cooker.Leave the tamarind extract behind.
• Add additional water if required.
• Now add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and salt to taste.
• Cook the brinjal kulambu in mild flame for 5 minutes.You will hear 2 whistles.
• If the kulambu is watery, heat it for few minutes to get proper consistency.

Brinjal Kulambu is ready.Have it with rice for lunch.You can even have it with tamarind rice.It tastes good.

 Taste South Indian’s Spicy Brinjal Kulambu.Post in your views.