South Indian Dry Potato Curry

Ingredients

  • 7 medium potatoes, boiled in cooker for 3-4 whistles
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 2 dry red chillies, broken to bits
  • 2 tsp urad dal
  • 2 tsp chana dal
  • 1 onion, finely chopped
  • 2 green chillies, chopped
  • A sprig of curry leaves
  • Salt to taste

Method –

  1. Slice the potatoes into medium cubes
  2. Heat the oil in a pan
  3. Add mustard seeds
  4. Once the seeds splutter, add dry red chillies, urad dal, chana dal and curry leaves
  5. Sauté for a minute till the dal turns golden
  6. Add the onions and green chillies
  7. Sauté till light brown
  8. Add the potatoes and salt and mix well
  9. Cook covered on low heat for 10 minutes

Chow Chow/Chayote Squash Poriyal

Ingredients

  • Chow chow – 1
  • Onion – 1
  • Oil – 2 tsp
  • Mustard seeds – 2 tsp
  • Bengal gram dal – 1 tbsp
  • Urad dal – 1 tsp
  • Asafoetida powder – a pinch
  • Dry red chillies – 2-3
  • Curry leaves – a few
  • Salt to taste

Method –

  1. Remove the skin and inner seed from the chow chow. Cut it into small cubes
  2. Chop onion finely
  3. Put the chow chow in a vessel with a handful of water and cook on low flame till it is cooked
  4. In a Kadhai, heat the oil
  5. Add mustard seeds
  6. When the seeds pop, add Bengal gram dal and urad dal. Fry till it becomes light brown
  7. Add red chillies broken into small bits, asafoetida powder and curry leaves. Fry for just a second
  8. Add chopped onion and fry till it is transparent
  9. Add cooked vegetable and salt
  10. Mix everything well

Cabbage Poriyal

Ingredients

  • 500 gm cabbage, chopped fine
  • 2 green chillies, slit lengthwise
  • 1/2 cup shelled green peas (optional)
  • Salt to taste
  • 2 tbsp grated fresh coconut

For Tempering

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp Bengal gram dal
  • 1 dry red chilli, broken
  • 1/2 tsp asafoetida powder
  • A few curry leaves

Method –

  1. Heat the oil
  2. Add the ingredients for tempering
  3. When the mustard seeds splutter, add the green chillies
  4. Stir for a few seconds
  5. Add the cabbage, green peas, salt and 1/4 cup water
  6. Cover the pan and cook on high heat till all the vegetables are tender
  7. Add the grated coconut. Mix well