MINT KURUMA

Ingredients:

Peas-1 cup

Big Onion-2 (Medium size)

Cilantro-little

Lemon juice-2 tsp

To season:

Mustard seeds-1 tsp

Clove-2

Cardomon-1

Oil-2 tsp

To grind:

Mint leaves-1 bunch

Cocunut-1 cup

Green chillies-6

Pottukadalai-2 tsp

Cashewnuts-6

Ginger-1 inch

Garlic-3 pods

Preparation:

1. Chop the onion into fine pieces.Boil the grean peas seperatly in 3 cups of water with required salt and keep seperatly.

2. In a tsp of oil add the items given in "To grind" and fry until the raw smell of mint leaves goes away.Cool down and grind it into fine paste.

3.In the same pan add one more tsp of oil and season the items given.Add the onion and saute it until turns brown.Add required salt.

4. Now add the grinded masala along with 3 cups of water.Let it boil for 5 minutes.

5. Add the already boiled peas at this stage and let it cook.Check for taste.

6.Switch off the stove after 2-3 minutes.Squeese lemon and serve.

7.It goes well for chappathi or rice.

Chettinad Kuruma

Ingredients:

Brinjal-5

Potato-2

Big onion-2(Medium size)

Tomato-4

Curry leaves-little

Cilantro-little

Garlic-2 pods

Salt-required

Oil-3 tsp

To season:

Mustard seeds-1/2 tsp

Feenal seeds-1/2 tsp

Brinji leaf-1

Clove-2

To grind:

Cocunut-1/2 cup

Red chillies-6 or 7

Corriondar powder-1 tsp

Cumin -1 tsp

Feenal seeds-1 tsp

Preparation:

1.Cut brinjal,potato,onion,tomato into small pieces.Crush the garlic pod.

2.In a wide pan,pour 3 tsp of oil and season the items given.Add onion,fry until it turns brown.

3.Then add brinjal,potato,tomato and grinded masala one by one and saute for few seconds in a medium flame until the raw smell goes.

4.Now add the crushed garlic pod,curry leaves,cilantro along with 3 cups of water.

5. Let it boil in the medium flame for 10 minutes.When the gravy turns out switch off the stove.

6.This dish goes well with dosa,idly or chappathi.