Channa Masala Curry/Kadala Masala Recipe

Channa/kadala masala curry recipe is a spicy side dish matching for breakfast dishes like puttu, chapati, idiyappam and appam. Protein content of Bengal gram/ kadala/channa makes your meal healthier. You can include channa as an ingredient in many veg recipes. Here you can learn the easy steps to make a simple kadala curry. 

Ingredients:

• Bengal gram - 200 gm
• Onion - 1 nos
• Chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Coconut oil - 1 tsp
• Curry leaf - 2 stalks
• Ginger garlic paste - 1 tsp
• Chopped coriander leaves - 1 tsp
• Water - 1/2 cup
• Salt - to taste

Method of Preparation:

• Wash the channa well
• Soak in water 12 hours before making the curry
• Cook kadala in pressure cooker with sufficient water, salt and turmeric powder
• Chop the onion
• Heat coconut oil in pan
• Fry the onion in it till they become soft and brown
• Add the curry leaves
• Put chilli, coriander and garam masala powders
• You can add a pinch of salt also
• Care to mix the masala well
• Add a little water. Allow boiling
• Put the cooked channa/kadala into the boiling masala. Stir well
• Boil again for 2 minutes till the curry reaches into proper consistency.
• Spread the chopped coriander leaves over the masala curry
• Serve hot channa recipe

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Fried Red chilly chutney/Chuttaracha Unakkamulaku Chammanthy

Red chillies make the dishes spicy. When I think about the dried and bright chillies, the tasty roasted chilly - coconut chutney (my Amma's special chuttaracha mulaku chammanthy) will come into my mind. It made a flood in my mouth. So I decided to prepare it for my breakfast. I added some fried shallots/onion pieces to this chutney recipe for more taste. This chilly chutney recipe is matching for rice and rice porridge also. Try it out. 

Make Red Chilly/VattalMulaku Chutney with Roasted Coconut:

Ingredients:

• Red/dried chillies - 5nos
• Coconut (roasted pieces) - 6 to 8 nos
• Fried onions - 5 nos
• Water - a little
• Salt - to taste

Method:

Roast the cillies and coconut pieces in a flat pan (you can use the dosa tava). Take care to do not over burn them. Put them into a mixer jar, pour a little water (only for grinding) into the ingredients and add some salt. Grind well. Serve with hot rice porridge/ dosa/ idlies.

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Ulli Chutney/Onion-Shallot Chutney Recipe with Coconut

Onion or Shallot (In Malayalam it is 'Ulli') is a good combination for chutney recipe, especially with a little ground coconut. In Kerala there is a popular proverb about the shallot that ' Aaru bhoothathe Konnaval cherulli'. It means that the small onion can kill 6 ghosts. These six ghosts are Diabetics, Dropsy, Heart Diseases, Plague, Cancer and Tuberculosis. You can get an idea about the benefits of onions for a healthy life from this. So try to include onion/Shallot dishes in your meal daily. 

Here I am telling about a quick and simple shallot recipe that is proper side dish for the breakfasts like idly, dosha.... - Onion/Shallot Chutney with coconut. It is very popular in South India. 

Make Easy Onion/Shallot Chutney for Today's Breakfast:

Ingredients:

• Small Onions- 1 cup
• Grated Coconut- 4 tbsp
• Chilly Powder- 1 tbsp
• Water- 1/2 cup
• Salt- to taste
• Red Chilly- 3 nos
• Mustard seeds- 1/2 tsp
• Curry Leaves- 2 strings
• Oil- For seasoning

Preparation:

Cut the shallots into two pieces. Wash them well. Grate the coconut. Put the onions, coconut, chilly powder, salt and some water into a mixer jar. Grind well. Dilute the chutney paste by pouring remaining water. Check the salt to make it proper level. Splutter the mustard, chillies and curry leaves in the oil. Add it into the chutney. Mix well. Serve with idly/ dosha. 

Read: Coconut Chutney Recipe, Onion Sambar

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Chemballi Meen Porichathu/Kerala Red Snapper Fish Fry

Chemballi meen varuthathu/Kerala style red snapper fish fry recipe is a master piece of my cooking world. I am sure you will be a great fan of this traditional fish fry recipe of god's own country - Kerala when you taste this. The soft and tasty white flush of the red snapper fish become delicious when it fried. This spicy river fried fish dish makes your lunch tastier with hot steamed rice with any other fish curry. You can also try another red snapper fish recipes like fish curry with coconut paste or milk (it can also make without coconut). 

Make Red Snapper Fish Fry in Kerala Style:

Ingredients:

Fish pieces - 6 nos

Chilly powder - 1 tbsp

Salt - to taste

Coconut oil - 5 tbsp

Method of Preparation:

Clean the fishes. Cut into pieces of proper size. Mix them with chilly powder paste and salt. Place them for 10 to 15 minutes to absorb the masala into the fish pieces. Fry the cut fishes in the hot coconut oil. Turn them when they become brown in colour. After frying both sides take out the pieces from the oil. Take care to not break up the fish pieces while frying serve the hot fried fishes for lunch.

Read: Kerala Sardine (Mathy/Chala) Fish Fry

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Tomato (Thakkali) Sambar Preparation

As the sambar is the favorite curry recipe for my family I have to experiment with variety sambar dishes in my kitchen with different vegetables. Today those experiments reached in a simple sambar only with red tomato fruits. The sourness of thee reddish, chubby fruits make the curry tastier and I could make today's lunch a special one. You can make this for breakfasts like idlies, doshas....As usual I used my homemade instant sambar powder for making this tasty recipe. You don't have to spend more time to cut the many vegetables for this and it is suitable for your busy schedule. 

How to Make Easy Sambar with Tomato/Thakkali Quickly:

Ingredients:

• Tomatoes- 6 nos
• Red Gram- 100 gm
• Sambar Powder- 4 tbsp
• Turmeric powder- 1/2 tbsp
• Water- 2 cups
• Coconut Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Red chillies- 4 nos
• Curry Leaves- 2 strings
• Salt- to taste

Method:

Cook the red gram in a pressure cooker in proper amount of water. When they partially cooked, add the tomatoes, salt, turmeric powder and a little water into it. Cook well. Make a sambar powder paste. Here you don't have to add tamarind because you can get sufficient sourness from the tomato for the curry. Add the sambar powder masala into the cooked content. Boil well. Splutter the mustard, red chillies and curry leaves in coconut oil. Pour it into the hot sambar. Serve it with rice/dosha/idly. 

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Potato/Aloo-Onion Sambar Recipe for today's Lunch

Potato/Aloo- Onion sambar recipe is one of my favorite dishes. It saved me when I had met a situation of unexpected guests for lunch in my home. My husband and kids love this tasty potato sambar dish with not only rice but also breakfasts like dosha, idly.... So I make this sambar dish once in a week in my kitchen. Spicy aloo sambar is a healthy dish even it is without vegetables. The fat, protein and vitamin contents in potato satisfy the nutritional need of you. 

For making Potato onion sambar I used homemade sambar powder. It increases the quality of your lunch. Another tip for you is that if you fry the onion pieces before cook it with aloos, the sambar become better. You know these homely tips are hereditary wealth for me from my mother. Anyway, I am sure this will help you to shine before your guests with awesome lunch with instant potato/aloo onion sambar. Now I am turning to give you  lesson about easy steps to make potato/aloo sambar with onion. 

Make Today's Lunch with tasty Potato/Aloo- Onion Sambar:

Ingredients:

Potato Pieces- 1 cup

Onion- 2 nos

Red Gram- 100 gm

Coconut paste- 3 tbsp

Sambar powder- 3 tbsp

Turmeric powder- 1/2 tbsp

Tamarind juice- 1/2 bowl

Coconut Oil- 2 tsp

Red chilly- 3 nos

Curry Leaves- 2 strings

Mustard Seeds- 1 tsp

Water- 1 cup

Salt- to taste

Preparation:

Cut the potatoes and onion into big pieces. Cook red gram in proper amount of water in a pressure cooker. Fry the onions in a little oil to make them soft and tasty. When it partially cooked, add the cut potatoes and fried onion pieces into the cooker. Add some water, turmeric powder and salt. Cook the ingredients well. After 2/3 whistles you can turn off the stove. Open the lid of the pressure cooker and pour the tamarind juice, allow boiling. Mix the ground coconut and sambar powder into a thick paste. When the curry mixture become boil well add the coconut sambar masala into it. Mix well. Boil again. Place the sambar aside. Place another pan. Pour coconut oil. Splutter the mustard seeds, red chillies and curry leaves. Put it into the sambar. Hot Potato/aloo sambar recipe is ready for your lunch. 

Read: Fried Ulli sambar, 

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Fried Scrambled Egg/Nadan Mutta Porichathu

Making of scrambled egg recipe is a simple one and this dish is a favorite food for kids. You can make it instantly within 10 minutes and prepare a quick lunch for your kids. The flavors of chopped onion and green chilies make this easy egg fry recipe crispy and spicy.

Make Scrambled Eggs with Onion and Chilly/ Instant Mutta Kothipori- Mutta Porichathu as easy lunch idea:

Ingredients:

• Eggs-4 nos
• Onion- 2 nos
• Green Chilly- 5 nos
• Coconut Oil- 1 tsp
• Salt- to taste
• Pepper Powder-1 pinch

Preparation:

Chop the onions and green chillies. Break the eggs and pour the content into a bowl. Mix the egg yolk and egg white well. Add salt and pepper powder into it. Beat well for proper mixing. Place a pan on the stove. Pour coconut oil and heat. Put the chopped ingredients. Fry them till the onions become soft. Add the egg mixture to the fried onion and chilies. Scramble well with a spatula. If you break the pieces into very small fried ones, it will be tastier. 

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Kerala Boiled Egg Curry with Coconut Gravy/Mutta Curry with Coconut for Rice

Kerala style egg curry is a delicious dish with steamed rice. The coconut gravy with spicy taste is more attractive with soft and boiled eggs. If you add mangoes in the curry, it will be good for lunch. This traditional egg recipe is easy to make and it is locally called 'Thenga aracha motta kootan'.

Learn How to Make Kerala Style Egg Curry for Rice/ Prepare Mutta Curry with Coconut Spicy Gravy:

Ingredients:

• Eggs- 4 nos
• Mango- 2 nos
• Coconut paste- 1 cup
• Green Chilly- 4 nos
• Chilly Powder- 1 tsp
• Coriander Powder- 3/4 tsp
• Turmeric Powder- 1/2 tsp
• Curry leaves- 2 stalks
• Chopped Small Onion- 1 tsp
• Water- 1 cup
• Salt- to taste

Preparation:

Boil the eggs in slightly salted water. Cut them into half when they cooled. Make the paste of coconut and green chillies with a little water. Place an earthen pot on the stove. Add the ground coconut paste with water, powders of chilly, coriander and turmeric, curry leaves and raw mango pieces into the pot. Put enough salt. Boil the curry well till the cut mango pieces become cooked. Pour some coconut oil into another pan. Put the chopped onions into the hot coconut oil. Fry the onion till they become golden brown. Put it into the hot egg curry. Serve the tasty mutta recipe with rice. 

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Brown Mutta Masala Recipe/Brown Egg masala/Keralite Mutta Masala Curry

Mutta/egg masala dish in Kerala style is popular recipe in my kitchen. Browny appearance of this egg curry attracts my child towards his breakfasts like chappathy, idiyappam and noolappam. This dried mutta curry recipe with masala's spicy taste makes it a better side dish. Sourness of the tomatoes in this mutta recipe increases its taste. 

Brown Mutta - Egg masala Curry in Kerala Style:

Ingredients:

• Egg - 4 nos
• Onion - 3 nos
• Tomato - 2 nos
• Garlic ginger paste - 2 tsp
• Green chilly - 4 nos
• Curry leaves - 2 strings
• Egg masala powder - 1/2 spoon
• Chilly powder - 1 tsp
• Coriander powder - 3/4 tsp
• Turmeric Powder - 1/2 tsp
• Chopped Coriander leaves - 1 tsp
• Coconut oil - 2 tsp
• Salt - to taste

Preparations:

Boil the eggs perfectly in slightly salted water. Pour coconut oil into a pan. Heat it well. Put sliced long pieces of onion together with ginger garlic paste. Stir well till the onion turns to golden brown colour. Add chopped tomatoes, curry leaves and green chilly pieces into it. Mix well till they become soft. Add little salt. Put mutta masala powder, chilly powder, coriander powder and turmeric powder. Mix them to the curry mixture. This mutta curry dish is a dried one. So there is no need of water. When the curry appears as dry, brown, spicy masala recipe add cut boiled eggs. Cover the eggs with sour and hot masala. Decorate with chopped coriander leaves. Keralite mutta masala curry is ready. Serve for your family.  

Read: Special Egg Rice Recipe

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Tender Mango/Kadumanga/Kannimanga Pickle (Achar) Recipe

Special and traditional tender mango/kadumanga/kannimanga pickle (achar) is a favorite recipe for me. My mother in law is a master in making this tender mango pickle. I learned this pickle recipe from her. This kannimanga curry makes our meal tastier. My son loves his lunch if there is butter milk with kadumanga achar. 

In each mango season amma is busy with collecting the sour tender mangoes, cleaning them and preserving those mangoes by adding salt. She keeps the salted mangoes or uppumanga in a ceramic pot called bharani. Preparation of these mangacurry or manga achar is little bit complex for a beginner which has two stages - preparation of uppilitta kannimanga and achar making. You can use this traditional Kerala pickle recipe with tender mango for two years if you prepare it in the proper way. 

Ingredients:

• Salted tender mangoes
• Brine of salted mangoes - a little
• Mustard seeds - 2 tsp
• Chilly powder - 2 tsp
• Asafoetida powder - 1/2 tsp
• Sesame oil or Nallenna - 1 tsp

Preparation:

Prepare the uppumanga in a ceramic pot by adding enough water and salt to the tender mangoes. After 15 days you can start the pickle making. Roast the mustard seeds. Take care to don't splutter them. When it cool separate the black covering and inner yellow pulse of mustard. Fry the chilly powder and asafoetida powder in a pan without burn them more. When they become cool, mix with mustard powder. Put the shrunk tender mangoes into the powder mix. Heat the oil and allow cooling. Pour it on the pickled mangoes. Mix again. You can pour the brine into it (don't pour more brine to avoid extra salt). Instead of this brine, to avoid excess salt you can add boiled and cooled water into the manga curry. Take care to add only sufficient water. Otherwise it may lead to less durability of tender mango pickle. 

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Milky Breadfruit/Kadachakka/Cheema Chakka Stew Recipe Making

Breadfruit/Kadachakka/Cheema chakka stew is a popular, traditional Kerala style recipe. Coconut milk makes the stew recipe tastier. Bread Fruit trees are commonly seen in Kerala. You can make many recipes with kadachakka in your home. It is also called cheema chakka in many places of Kerala. Stew with cheema chakka can be serving for steamed rice or idly as a side dish. My family loves it very much with idly in our breakfast. 

Ingredients:

• Breadfruit pieces (triangle shaped) - 1 cup
• Onion - 3 nos
• Green chilly - 5nos
• Ginger (chopped) - 1 tsp
• Coconut milk ( first and second ) - 2 cups together
• Curry leaf - 2 strings
• Water - 1 cup
• Salt - to taste

Preparation:

Cook the breadfruit pieces with onion, green chilies, ginger and curry leaves by adding salt and one glass of water. When it cooked partially, pour the first milk of coconut and boil well. When its quantity becomes half, add the second and thick coconut milk. Mix and allow it boil. Stir and take care to do not overcook the cheema chakka. Stew is ready. You can serve this hot stew for your breakfast or lunch.

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5 Tasty Sea Food Salad Recipes

Salad recipes with sea foods are favorite to many people. They are tasty and healthy. Sea foods like shrimps, crabs, marine fishes - salmon, tuna... - add more taste to the salad varieties. From here you can learn about preparation of 5 different sea food salad dishes those can be make easily in your home itself.

1) Tasty Shrimp Avocado Cocktail Seafood Salad Recipe:

Ingredients:

Jumbo Prawns, avocado fruit, vegetables like tomato, carrot and beans, cocktail sauce.

Method of Preparation of This Salad:

Cook the prawns with a pinch of salt

When it become cool mix them with avocado and vegetable salad mixture

Add cocktail sauce with it. Mix well. 

2) Sea Food Salad with Tasty Crab Sticks and Jumbo Shrimps:

Ingredients:

Fried tortilla bread, mix salad of chosen vegetables, crab sticks and jumbo shrimps.

Method of Preparation:

Cut the tortilla bread into small pieces cook the crab sticks and shrimps with enough salt. 

Mix all the ingredients

You can pour some vinegar or lemon juice for some sour taste.

3) Shrimps Virgin Marr - Tastier Among Seafood Salad Recipes:

Ingredients:

Jumbo shrimps, tomato juice, lemon wedges and mix salad.

Method:

Cook the shrimps with some salt

Make tomato juice (you can also use tomato sauce)

Cut lemons into long pieces

Prepare veggi mix salad

Make a mixture of all the above components

4) Sea Food Caesar Salad Recipe:

Ingredients:

Roman lettuce, shredded Parmesan cheese, garlic crouton, shrimps.

Method of Making This Salad:

Mix all these above salad ingredients with cooked salty shrimps.

5) Sea food Salad with Smoked Tasty Salmon:

Ingredients:

Smoked salmon pieces, Italian dressing and marinated mix nuts.

Preparing Method:

Smoke the salmon well.

Prepare Italian dressing.

Mix the above with marinated mix nuts.

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Indian Lemon Pickle for Tasty meal

Lemon pickle is a favorite side dish especially for South Indians. Lemon is healthy and fruity. It contains vitamin C. So its presence in your food makes you smarter. You can prepare many food items and drinks with this fruit. Here you can get an idea to prepare pickled lemon in a spicy style. It is more suitable for steamed rice, rice porridge, fried rice, egg rice and biriyani. 

Actually pickling is my hobby. Different pickles add more taste to our lunch or dinner. But you had better control the love towards it if you have blood pressure. Lemon pickles are in various types with raw lime, sweet lemon and fried lemon are some among them. Here I am going to share the recipe of Spicy pickled lemon in Indian style. 

Ingredients for India's Traditional Pickle with Lemon:

This pickle recipe needs

• Lemons
• Chilly powder
• Garlic 
• Oil
• Mustard
• Curry leaves 
• Salt. 

Make Lemon Pickle through Easy Steps:

In this type of pickling I do not recommend the frying or other processes. It can be done with raw lemons. Cut them into pieces with your convenience. Put sufficient salt and chilly powder into the piece. Add crushed pieces of garlic. Mix well. Place it for 24 hours by covering with a clean, wet cloth. Heat oil in a pan. Splutter the mustard seeds, fenugreek seeds, red chillies and curry leaves in the hot oil. Pour this mixture into the basic mixture of lime pickle. Mix again. You can feel the spicy smell of hot pickle. 

I am a fan of this recipe. You know an awesome thing? Some of my friends experience its taste even with dosa and idly also. The natural essence of garlic made this tastier than others.

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Varutharacha Sambar Recipe in Kerala Style (Sambar with Coconut Fried Gravy)

Varutharacha sambar recipe is one of the popular dishes in South Kerala, especially in Thrissur, Palakad and Malabar. The fried and ground coconut paste will make this sambar more tasty and yummy. The thick gravy of sambar with varutharacha coconut masala is the highlight. If you prepare sambar for your lunch in this way, it will be more delicious.

You can make the sambar with instant sambar powder, with coconut or without coconut in a simple way. This fried coconut mixed sambar recipe (varutharacha sambar) is not easy as the above sambar varieties. But it is tastier sambar dish. In my family, sometimes I would become star of my kitchen with the help of this pretty sambar. My husband and children love this spicy sambar very much. When I cooked this fried coconut gravy sambar they will taste this from breakfast to dinner.

The specialty of this sambar dish is that it is purely homemade and chemical less. Traditional way of sambar preparation is followed by me when I making this.

Ingredients of Traditional Sambar Varutharachathu Those I Used in My Home:

• Vegetables (Lady's finger, drum stick, Tomato, potato, brinjal (eggplant)...)- As you need
• Red Gram- 200 gm
• Coriander Leaves- 3 stalks
• Curry leaf- 2 strings
• Mustard seeds- 1/2 teaspoon
• Red  Chilly- 4 nos
• Coconut- half
• Fenugreek Seeds- 1 tea spoon
• Asafoetida- A small piece
• Tamarind- a gooseberry size
• Coriander Seeds- 3 tea spoons
• Chilly Powder- 3 Spoons
• Turmeric Powder- 1/2 tea spoon
• Water- 2 cups
• Salt- to taste
• Coconut oil- 2 table spoon

Method of Making Kerala Style Varutharacha Sambar Recipe:

• Cook the red gram in sufficient water in cooker.
• When it cooked well, add the chopped vegetable into it.
• Add turmeric powder and salt into it. Pour water to cook them well. 
• Place a pan on stove. Fry the Asafoetida and fenugreek in good manner. Keep aside
• Roast the coconut till it turns into brown.
• Add coriander and chilly powder into the coconut, while it frying.
• Cool the mixture and grind it with water into a fine paste.
• Make the tamarind juice.
• Pour it into the cooked veggies for sambar. Boil well
• Add the ground fried and ground paste of coconut masala.
• Boil again till the proper sambar consistency attain.
• Add chopped coriander leaves.
• Splutter mustard seeds, red chillies and curry leaves in coconut oil by using a frying pan. Pour it into the prepared sambar. 
• Serve the tasty varutharacha sambar on your table.

Read: Fried Ulli Sambar Kerala Style

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Kerala Sadhya Sambar Recipe with Coconut

In Sadhya or meal on birthdays, festival days or marriage function we make special sambar with coconut and homemade sambar powder. In Kerala meal this tasty sambar is the main dish with steamed rice. I made delicious sambar recipe with coconut sambar powder paste on my son's birthday which is favorite to him. Here I am sharing the recipe with you.

Ingredients of this sadhya sambar dish are available easily and the preparation is also very simple. You can make sambar in this way in ordinary or working days also that it consume a short time only. If you prepared the instant sambar powder in your kitchen and the coconuts are available, it is very easy to prepare the sambar for your Keralite lunch.

Ingredients for Kerala Style Sadhya Sambar Recipe:

• Lady's Finger- 200 gm
• Drum Stick- 100 gm
• Tomato- 200 g
• Pumpkin- 200 gm
• Carrot- 1 nos
• Bitter Guard- 50 gm
• Red Gram- 100 g
• Sambar Powder- 4 tea spoon
• Coconut- half
• Coriander leaf- 3 stalks
• Tamarind- 1 gooseberry size
• Curry leaf- 2 strings
• Mustard Seeds- 1/2 table spoon
• Red Chilly- 3 nos
• Coconut oil- 3 table spoon
• Turmeric powder- 1/2 tea spoon
• Water- 2 cup
• Salt- to taste

Preparation Method of Sambar for Sadhya:

• Cook the red gram in a cooker with sufficient water.
• Add vegetables after the red gram cooked well. Add some salt and turmeric powder into it. Pour some water also. 
• Cook the vegetables.
• Make a paste of ground coconut and sambar powder by mixing them well.
• Make the tamarind into a juice.
• When the vegetables for sambar cooked well add the thick coconut sambar powder paste into it. Stir well. 
• When the mixture start to boil pour the tamarind juice into it. 
• Boil it well. Put the coriander leaves into the sambar.
• Keep the curry aside and splutter the mustard seeds, red chillies and curry leaves in coconut oil for seasoning. 
• Pour it into the sambar. Mix well.
• Serve the hot and spicy sambar for your dear's celebrations.

Read: Fried Ulli Sambar Recipe

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Make Instant Sambar Powder Recipe in Your own Home

As you know Sambar gravy is popular in India with steamed rice, dosa or idly. I think you are making different styles of sambar recipes in your kitchen. Here I am going to introduce you a simple and tasty but instant sambar powder preparation that you can use in any sambar recipe. As it is purely homemade, you can ensure the 100% quality of your sambar dish. It will be very healthy sambar when you cook it using this Kerala style, instantly made sambar powder recipe.

Read: Fried Ulli (Onion) Sambar Recipe

Ingredients for Kerala style Instant Sambar Powder Recipe:

• Red Chilly- 250 gm
• Coriander seeds- 250 gm
• Bengal Gram- 200 gm
• Black gram- 100 gm
• Fenugreek- 100gm
• Curry leaves- 3 stalks
• Asafoetida- a small piece

Read: Instant Sambar Recipe Without Coconut 

Way of Homemade Sambar Powder Recipe Preparation:

• Dry the red chillies and coriander seeds in sun light for 2- 3 hours. 
• Place a pan on fire. Put Bengal gram into it. When it turn into golden colour put it into another plate
• Roast the Black gram and keep it aside when it become slight golden brown
• Roast the red chillies and curry leaves till they become dry enough
• Then put the fenugreek seeds and coriander leaves together into the pan. When the fenugreek seeds start to break, coriander seeds would become soft and proper for the preparation of good sambar powder. 
• Finally roast the asafoetida well and keep aside.
• When all the fried ingredients for the sambar powder recipe become cool, make them into fine powder y the help of a mixer. 

You can use asafoetida powder instead of solid asafoetida. 

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Instant Sambar Recipe Without Coconut

South Indian Sambar recipe is one of the delicious dishes available in southern region of Indian Subcontinent. In Kerala where there are plenty of coconuts people use them to make sambar tastier. But I am here sharing you a recipe of sambar without coconut which can be making in a quick way. This quick sambar is suitable for your busy schedule for preparing your lunch or breakfast instantly and easily. According to me this instant sambar recipe in Kerala style make me more in my kitchen. Try this easy sambar dish in your home also. 

Read: Tips to Make Fried Ulli (Onion) Sambar Recipe

Ingredients for making Sambar without coconut:

• Tomato - 3 medium sized
• Lady's Finger- 200 gm
• Drum Stick - 100 gm
• Coriander leaf - 1 stalk
• Curry leaf- 1 stalk
• Red Gram/ Toor Daal- 250 gm
• Mustard seed- 1 tea spoon
• Red chilly- 3 nos
• Turmeric powder - 1/2 tea spoon
• Ready made Sambar powder - 5 tea spoon
• Tamarind - 1 medium gooseberry sized
• Salt- to taste
• Water 2 cups
• Coconut oil- For seasoning

Preparation of Coconut Less sambar Recipe:

• Cook the red gram in a pressure cooker with enough water.
• Put all the vegetables into it. Add turmeric powder, salt and water into it for well cooking.
• When all the vegetables partially cooked, add coriander leaves into it and cook again. 
• Make tamarind juice in a bowl by adding sufficient water.
• Add the sambar powder into the tamarind juice to make a paste.
• Add this sambar powder paste into the boiling mixture. Stir well.
• After boiling for 2 minutes keep this curry aside. 
• Splutter mustard seeds, curry leaves and red chillies in coconut oil.
• Pour it into the cooked sambar. 

Try this simple sambar recipe for rice, idly, dosa....

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Soya Chunks Curry with Spicy Tomato Gravy

Soya chunk granules are easily available in our market. Small and big soya chunks are there. According to some of my friends the smaller one is more tastier. The curries with soya chunks balls are easy to prepare and they are very suitable for our breakfast, lunch and dinner. I prefer the soya chunk curries for my breakfast, especially for chapathy. The masala gravy of the soya chunks curry with the sourness f tomato is delicious. Now I am going to share the simple steps to know how to make the easy soya chunks curry in your home. Before it I want to talk t you about the high nutritious value of the soya masala curry. Soya is protein rich food that is better for health. It is also called meal maker. Meal maker or soya chunks curry with tomato is describing below.

Ingredients for Soya chunks Masala Curry:

• Meal Maker/ Soya Chunks- 250 gm
• Tomato- 3 nos
• Onion- 3 nos
• Green Chilly- 4 nos
• Ginger Garlic paste- 1 table Spoon
• Curry leaf-2 stalks
• Chilly Powder-1 table spoon
• Coriander powder- 3/4 table spoon
• Turmeric powder-1/2 tea spoon
• Coconut oil- 2 table spoon
• Salt - to taste
• Water 

Method of Preparation of Soya Tomato Masala Gravy:

• Put the soya or meal maker balls in boiled water for 10 minutes.
• Squeeze the balls for getting out excess water.
• Fry them in pan after cutting into big pieces of soya balls.
• Place a pan on the fire. Pour coconut oil into it. 
• Put the onion, ginger garlic paste, green chilly, curry leaves, salt and turmeric powder.
• When the onion softens well add the chopped tomato and mix well. 
• After 3 minutes add the chilly and coriander powders. Mix well.
• Add the fried soya chunks pieces into the curry. 
• Mix very well and add some water for spicy gravy.
• Keep on fire for some time. 
• Serve the hot and spicy soya masala curry with poori/chapathy. 

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Kerala Style Sardine Fish Fry Recipe

Fish recipes are a lot. Fishes are easily available around us. So why don't you make them useful for your health? Among the fishes in Kerala water resources sardine/Mathy is very common and it is delicious and nutritious. The health factors of this tasty fish attract more people towards it. You can make many different fish dishes for your meal. If there is fish fry side dish for your lunch, it will be more prettier, isn't it? Yes! Here is the method of making fish fry/Meen fry in Kerala Style. I am telling about the sardine fry. The sardine can be buying both from the fish market and fishermen. If you buy it at the time of fishing it would be fresh and healthy.

Kerala Fish fry recipe with sardine or Mathy fish is one of the favorite dishes for me. It is so easy to prepare this fish fry and so spicy also. The preparation time is very low. So you can make it when you have unexpected guests in your home.

Ingredients for Fish fry with sardine fish:

• Sardine fish pieces- 10 nos
• Salt- to taste
• Chilly Powder- 1 teaspoon
• Ginger Garlic Paste- 1 teaspoon
• Coconut Oil- 5 table spoon

Method to Make Fried Fish Recipe of Kerala Sardine:

• Clean and Wash the fishes.
• Rub the pieces of fish with some salt after cleaning.
• Make a paste of chilly powder and ginger-garlic paste with some water. (You can also add some pepper powder to make the fried fish spicier).
• Cover the sardine pieces with above paste. Keep aside these pieces for 10 -15 minutes to allow the absorption of the masala. 
• Place a pan on fire and pour coconut oil. Heat well
• Put each pieces to the boiled oil and fry well. Take care to don't over fry the masala, especially the chilly powder while frying the fishes. 
• When the inner side of the frying pieces becomes soft enough take it from the oil. Take care to avoid more oil. You can use some tissue paper to absorb extra oil from the fried fish pieces. 
• Serve Kerala style fried Meen/ Fish fry with rice for your family and friends.

When my mom fries the fish, she always use this Keralite way of frying. You can also make tasty fish curries, fish roast... with the Mathy fish in your home. You can know about those dishes in coming posts in the category of fish recipes in this blog.

Related:

Fish Curry with Coconut Milk, 

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Kerala Style Fish Curry with Coconut Paste

Fish curry recipes can make in different styles. Especially Kerala people used to prepare fish curries in various styles and tastes. In previous post I told you about making mango fish curry. But now I am telling about a simple fish curry with coconut paste which is a homely and traditional fish recipe among Keralites. In this, I used mackerel or Ayala fish for making this curry. The ground paste of coconut makes this dish more tasty and nutritious.

The Mackerel fish is available in market. It is very delicious and nutritious. The nutrient content of coconut and other contents of this curry make your meal more healthier. You can prepare this easy fish curry dish for rice, chapathy or puttu.

Ingredients for Ayala Fish curry with Grated Coconut Paste:

• Mackerel / Ayala Fish Pieces- 10 nos
• Ground Coconut paste- 1 bowl
• Green Chilly- 4-5 nos
• Ginger - Garlic Paste-1 table spoon
• Chilly Powder- 1 table spoon
• Coriander Powder- 3/4 table spoon
• Turmeric Powder- 1/2 teaspoon
• Tamarind juice- of 1 gooseberry sized ball
• Curry leaf- 2 stalks
• Small Onion- 6 nos
• Coconut Oil- 2 table Spoon
• Water- 1 cup
• Salt- to taste

Preparation Method of Fish Curry with Coconut Paste:

• Clean and wash the fish pieces well
• Grate 1 coconut and grind it into smooth paste with chilly, coriander and turmeric powders. Keep it aside.
• Chop the chilies.
• Make the Ginger Garlic paste.
• Put all the above ingredients into a pan.
• Pour water into it. 
• Add some salt.
• Allow the mixture to boil well.
• After it pour the turmeric juice. Again boil well till it reaches into proper consistency of fish curry. 
• Keep the fish curry aside and place another pan on the stove. Pour the coconut oil into it. Heat it well.
• Put the chopped onion into it. Fry into golden brown.
• Pour this into the hot fish curry gravy.
• Add the curry leaves into it. 
• Serve fish curry with coconut paste for your dears. 

You can also make Kerala Mackerel fish curry with coconut milk also. It is also possible to prepare coconut less fish curry/fish curry without coconut which is my mom's instant fish recipe in our kitchen. They will be soon for you through my upcoming posts. Experience the traditional taste of fish curry in your kitchen

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