Kathrikkai Gotsu (Brinjal/Kathirikai Puli godsu)

Ingredients

Tamarind (Puli) - size of a small lemon
Brinjal (Kathrikkai) - 4
Tomato - 2
Green chilly - 4
Ginger - small portion
Curry leaves
Coriander leaves
Mustard (Kadugu) - 1 teaspoon
Bengal gram (Kadalai Paruppu) - 1 and 1/2 tablespoon
Urid dhal (Ulutham paruppu) - 1 and 1/2 tablespoon
Asafoetida (Perungaayam) - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Kuzhambu Podi - 1 and 1/2 teaspoon
Jaggery (Vellam) - size of a small gooseberry
Rice flour - 1/2 teaspoon
Gingely oil (Nallennai) - 2 teaspoon
Salt - 1 tablespoon

Preparation

1. Prepare 3 tumblers of tamarind water by thoroughly squeezing tamarind
2. Heat gingely oil in pan in medium flame
3. Add mustard & asafoetida in the pan
4. Allow mustard to burst
5. Add kadalai paruppu & ulutham paruppu and roast till golden brown
6. Add chopped green chilly & ginger
7. Add chopped tomato
8. Saute for 3 minutes
9. Add chopped brinjal and saute for 2 to 3 minutes
10. Add turmeric powder & kuzhambu podi
11. Add tamarind water to this
12. Add salt and allow it boil for 8 to 10 minutes
13. Add curry leaves while boiling
14. After boiling, mash the jaggery and add it
15. Add little water to rice flour to form a paste
16. Add this to gotsu
17. Let it boil for 2 minutes
18. Add coriander leaves and turn off the stove

Optional

50 grams of moong dhal (Payatham paruppu) & 50 grams of thoor dhal (thuvaram paruppu) can be pressure cooked and can be added to the gotsu.

This can be added during boiling of tamarind water, say after 5 minutes.

Maangaai pisaral (Mango oorugai / pickle)

Ingredients

Raw mango (Bangalore / Kilimookku maangaai) - 2
Salt - 1 teaspoon
Red chilly powder - 1 teaspoon
Gingely oil - 1 tablespoon
Asafoetida - 1 pinch
Mustard (kadugu) - 1 teaspoon

Preparation

1. Cut mango in small pieces
2. Add salt
3. Add red chilly powder
4. Heat gingely oil in a pan
5. Add mustard & asafoetida
6. Allow mustard to burst
7. Mix this with mango pieces
8. You can store this in fridge for 4 days

This is an excellent side dish for curd rice

Kadalai Maavu Chutney (Besan /Gram flour chutney)

Ingredients

Kadalai Maavu (Gram flour) - 3 tablespoon
Green chilly - 2
Tomato - 1
Mustard (Kadugu) - 1 teaspoon
Bengal gram (Kadalai paruppu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Sunflower oil - 1 tablespoon
Sour butter milk (Pulippu more) - 1/2 Tumbler
Curry leaves
Coriander leaves
Salt - 1 teaspoon
Asafoetida - 1 pinch

Preparation

1. In a vessel, add half tumbler of pulippu more (sour butter milk)
2. Add 1 tumbler of water to it
3. Add salt and mix thoroughly
4. Add gram flour and mix thoroughly
5. Chop tomato & green chilly into pieces and keep this ready
6. Heat 1 tablespoon of sunflower oil in a pan, in medium flame
7. Add asafoetida and mustard. Allow mustard to burst
8. Add bengal gram, urid dhal and roast till they turn brownish red
9. Add the chopped green chilly and tomato
10. Add coriander & curry leaves
11. Saute it for 2 minutes
12. Add the prepared pulippu more + gram flour to the pan
13. Stir frequently
14. Turn off after 5 minutes. Chutney will become thick on cooling down, so turn off when the consistency of the chutney is like sambar.

Note

1. If you do not have pulippu more, use a normal butter milk. Finally, after turning off the stove, add the juice of 1 lemon.

 

Aviyal (Avial)

Ingredients

Poosanikkaai (pumpkin) - 250 gm
Parangikaai (yellow pumpkin) - 100 gm
Carrot - 100 gm
Beans - 50 gm
Sarkaraivelli (Sweet potato) - 100 gm
Chow chow - 1
Potato - 100 gm
Salt - 2 teaspoon

Grated coconut (thuruviya thengaai) - 1 cup
Green chilly - 4
Jeera - 1 teaspoon
Coconut oil - 2 teaspoon
Mustard - 1 teaspoon
Curry leaves (karuveppilai)

Preparation

1. Grind chilly, coconut and jeera in a mixer grinder. Don't grind too nicely
2. Chop all vegetables
3. Heat 2 tumblers of water in a vessel
4. Add all the chopped vegetables
5. Allow it to boil until the vegetables are cooked (touch to check the consistency)
6. Frequently stir so that all vegetables are properly cooked
7. Add the salt and mix thoroughly
8. Allow it to boil for 2 minutes
9. Add the grinded ingredients and allow to boil for 5 minutes. Stir frequently
10. Turn off the stove
11. In a separate pan, add 1 spoon of coconut oil and heat. Add mustard and allow it to burst. Add curry leaves
12. Add this to the aviyal vessel
13. Add 1 spoon of coconut oil to aviyal and mix
14. Let the aviyal cool down. Add 1 tumbler of curd and 1/2 teaspoon of salt
15. Mix thoroughly
16. Curd can also be added just before you start eating, so that the aviyal will not turn sour.