Spicy tamarind Curry aka "Kara kuzhambu"

Kara Kuzhambu

Ingredients

Small red Onions  handful
Garlic Cloves- 6
Onion -1
Tomatoes-1

Sesame seed oil
Mustard seeds
Pepper Whole-1/4 tsp
Curry leaf
Green Chili-2
Red chili-3

Fenugreek powder-1/2 tsp
Turmeric powder-1/4 tsp
Chili powder-1 tsp
Sambar Powder- 2 tsp

To Grind 

Grated Coconut-1/2 cup
Fennel seeds-1/4 tsp

Fresh Tamarind Paste 2 tsp


Method

In a kadai or a small pot add about 2 to 3 table spoons of Sesame oil add the mustard seeds when hot and when it begins to sputter add the red onions and sliced garlic fry for a minute add the curry leaves,pepper,chilies and the sliced onion fry till translucent then add the curry powders followed by some water .Fry it till the raw smell disappears then add the mango pieces enough water and cook for approx 10 minutes now add the chopped tomatoes, the ground coconut paste,tamarind paste and a little water mix well and boil for another 10-12 minutes till the oil separates and comes to the top.
Now you will know the tasty kara kuzhambu is ready to be served with some white rice and papad!!

Optional

Using Sesame oil brings out the flavor!
Serve with a tad bit of Ghee over hot white rice! 

Vegetable Curry

Vegetable Curry

Vegetable Curry  is my all time favorite to make, it's quick and easy if i don't have all the vegetable at hand i always substitute it with frozen mixed veggies!

Ingredients

Carrots- 4
Beans - 1 lb
Potatoes- 3 cubed
Cauliflower florets - 2 handful
Turnip- 1 cubed
Green Peas -handful

Other Ingredients
Onions- 2
Tomatoes-2
Ginger and Garlic paste- 2 tbs
Green Chili- 3

Turmeric powder-1/2 tsp
Chili powder- 2 tsp
Coriander powder-2 tsp

Curry leaves- few sprigs
Cilantro leaves - 1 bunch
Salt to taste
Oil to fry

Whole Spices
Cardamom -2
Cloves -2
Cinnamon -2"
Bay leaf -2
Star anise-1

To Grind 
Fennel seed - 1/4 tsp
Shredded Coconut -3/4 cup
Cashew nut (optional)
Water

Prep  work
Grind the Fennel,Coconut and Cashews with some water into a smooth paste.
Cut all the vegetable and keep aside.
I also add coconut cream instead of grinding shredded coconut.



Method in easy steps

• Pour Oil in a wok or a pot add the whole spices wait to sputter then add the onions and fry till they are golden brown.
• Now add the ginger and garlic paste along with that you can add the green chili,curry leaf ,fry for a few minutes then add the Indian masala powders with some water. 
• Fry till u see the oil separate and the raw smell disappears now add the diced tomatoes.
• Stir in the vegetables,add 2 cups of water check for salt .
• Simmer the sauce, cover with a lid and cook for 10 minutes.
• Open the lid add the ground coconut paste and simmer for another 7 minutes garnish with some cilantro leaves .
• Final Tempering can be done using  2 tsp oil and some curry leaf!