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THAEEL

Ingredients

Baby Onions peeled - 1 cup
Curry leaves - 1 stalk
Whole Red chilies - 2
Mustard seeds - 1/2 tsp.
Asafoetida - 2-3 pinches
Tamarind pulp thick - 2 tbsp
Sugar - 1/2 tsp.
Salt to taste
Coconut oil - 2 tbsp.

For grinding:

1/2 cup coconut grated
5 whole red chillies
1 tbsp. coriander seeds
1/4 tsp. cumin seeds
7-8 peppercorns
1/4 tsp. turmeric powder
1 tsp. oil

Method

Heat oil in a small pan.
Add coconut and roast till light brown.
Add all other ingredients except turmeric.
Stir-roast till aroma exudes.THAEEL

Ingredients
Baby Onions peeled - 1 cup
Curry leaves - 1 stalk
Whole Red chilies - 2
Mustard seeds - 1/2 tsp.
Asafoetida - 2-3 pinches
Tamarind pulp thick - 2 tbsp
Sugar - 1/2 tsp.
Salt to taste
Coconut oil - 2 tbsp.
For grinding:
1/2 cup coconut grated
5 whole red chillies
1 tbsp. coriander seeds
1/4 tsp. cumin seeds
7-8 peppercorns
1/4 tsp. turmeric powder
1 tsp. oil

Method
Heat oil in a small pan.
Add coconut and roast till light brown.
Add all other ingredients except turmeric.
Stir-roast till aroma exudes.
Add turmeric. Stir and cool.
Powder fine. Keep aside.
Heat oil, add mustard seeds, curry leaves, and whole chilies.
Allow to splutter, add asafoetida and onions.
Sauté for 4 minutes. Add browned spices and stir-cook.
Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil.
Serve hot with plain hot steamed rice.

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VEGETABLE STEW

Ingredients
Coconut oil : 75gms.
Potatoes : 100gms.
Carrots : 75gms.
Cauliflower : 100gms.
Peas : 100 gms .
Beans : 75gms.
Onion : 100gms.
Salt : to taste.
Ginger (julienned) : 20 gm.
Curry leaves : 1 sprig.
Green chillies(slit): 10 nos.
Garam masala (cinnamon, cloves, cardamom) :2 gm.
Coconut milk I extraction.: 1 cup
Coconut milk II extraction : 3 cups.
Method
Cut the vegetables (potatoes, cauliflower, carrot, beans) into 1.5 cm inches.
Heat the oil sauté slice onions, ginger, green cillies, whole garam masala ,and the curry leaves , onion should not brown.
Check the seasoning and pour the IInd extract of the coconut milk and on slow fire cook the vegetables.
Then once they are cooked add in the Ist extract of the coconut milk,
Check for the seasoning.
Sprinkle the stew with a little garam masala powder and garnish with some fried curry leaves and onion.
Serve it hot with iddiyappam.


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MUTTON ULATHIYATHU
CHICKEN CHETTINAD
CHICKEN FRY
CHILLY CHICKEN
PEPPER CHICKEN
CHICKEN STEW
MUTTON CURRY

PULINKARI
SAMBHAR
THEEYAL
VEGETABLE STEW
MALAI KOFTA
BUTTER PANEER MASALA
CHICKEN CURRY
SPECIAL KERALA CHICKEN
MURG KALI MIRCH
MURG MIRCHI MASALA
CHICKEN WITH THICK GRAVY
SAAG CHICKEN
SPICY FRIED EGGS
KERALA CHICKEN
CHICKEN TIKKA MASALA
EGG KURMA
FRIED EGG & POTATO MASALA
EGG TIKKA
EGG&CHEESE
CURRIED OMLETTE