Mango-Tomato Curry - Quick and Easy !!

Things you will need:

Mango - 2 nos.;cut into cubes;
Tomatoes-2; diced;
Onion- 1 medium size;diced
Curry Leaves
Turmeric powder- 1tsp
Red Chilli powder-1 tsp
Salt to taste
Mustard Seeds- 1 tsp
Green Chillies- 3 or 4 ; slit in half lengthwise
Oil- 2 tbsp
Coconut Milk- 1 can;

Preparation Method:

Heat oil in a pan.
Add mustard seeds and wait till they splutter.
Now add onion , green chillies,curry leaves and red whole chillies.
Once onion is brown in color,add turmeric powder and red chilli powder until the raw smell is gone.
Now add mangoes,tomatoes and salt and cook covered in low-medium heat for 5 mins.
Stir occassionally.
Now add coconut milk and simmer for a few minutes.
Do a taste test and add salt if required.

"Mango-Tomato Curry" is now ready to be served with warm rice and a side dish like Vendakka Mezhukupuratti.

Thanks to Aruna owner of VEGGIE PARADISE for sharing her lovely award with me :)

Ridge Gourd Curry ( aka Toorai, Turia, Dodka Sabzi)

Things you will need:

Ridge Gourd/Turia- 1 or 2; core,outer ridge and seeds removed; cut into half inch pieces;
Tomato- 1; cubed
Onion- 1 medium size ;sliced
Green Chillies- 4 or 5; cut in half lengthwise
Curry Leaves
Garam Masala Powder- 1 tsp
Turmeric Powder- 1 tsp
Red Chilli powder- 1 tsp;reduce this quantity as per taste and tolerance;
Coriander powder- 1 tbsp
Pepper powder- 1 tsp
Ginger – 1 inch piece grated
Mustard seeds- 1 tsp
Salt to taste
Cilantro - few leaves-finely chopped
Oil- 2 tbsp
Water- 1/2 cup



Preparation Method:

Heat oil in a pan.
Add mustard seeds a wait until they splutter.
Now add onion, green chillies, curry leaves, ginger and sauté until onion is brown in color.
Then add garam masala, powder, turmeric, coriander, pepper powder,red chilli powder and stir on low-medium heat till the raw smell is gone.
Add the tomato and turia pieces and stir so it is coated well with the onion mixture.
Cover the pan and cook in low-medium heat for 3 minutes.
Stir and make sure it does not stick to the pan.
Now add water and close the pan again and cook for another 3 to 4 minutes.
Add salt to taste. Garnish with cilantro.

Ridge Gourd Curry is ready to be served with Chappathi or fresh warm rice.

Beetroot Pachadi

Things you will need:

Beetroot- 2; small; grated or finely diced
Green Chillies- 4
Cumin Seeds -1 tsp
Mustard Seeds- 1 tsp
Salt to taste
Curry Leaves -few
Oil- 2 tbsp; preferably Coconut Oil;
Yoghurt- 1/2 cup
Grated coconut- 1/2 cup
Ginger paste- 1 tsp
Fenugreek Seeds- 1 tsp


Preparation Method:

Heat oil in a pan.
Add mustard, fenugreek and cumin seeds and wait till they splutter.
Now add ginger paste,green chillies and curry leaves.
Add beetroot and cover and cook on low flame for 4 minutes.
Grind grated coconut with one green chilly and few cumin seeds to a fine paste.
Add this paste to the sauted beetroot and simmer for a few minutes.
Now reduce the flame well for the pan to be at room temperature.
Now add yoghurt and simmer for a few minutes.
Add salt to taste.

'Beetroot Pachadi' is now ready to be served with warm rice and side dish like 'Kappa Mezhukupuratti ' or 'Koorka Mezhukupuratti'.