Seimurai ( samayal neram)

Vendakai Kara Kuzambu

Vendakay or lady’s finger or okra– 2 cups cut into 1 inch pieces Onion – 1 finely chopped Garlic – 5-8 cloves finely chopped Tamarind water – 2 cups Tomato – 2 finely chopped Turmeric Powder – 1 tsp Red Chilly Powder – 1 tbsp or more Methi/Vendayam/Fenugreek seeds – 1 tsp Mustard Seeds – ½ tsp Sambar Powder – 1 tsp Salt as per taste Coconut – ¼ cup grated Karipatha – 1 sprig Oil – ¼ cup (sesame seed oil preferably) Heat 3 tbsp of oil in a kadai. Fry the lady’s finger nicely till the stickyness disappears. Remove from heat. Heat a saucepan with the remaining oil. Add the mustard seeds to it. Once it completes spluttering add the fenugreek seeds. Fry for few secs till it starts browning. Add garlic and fry well. Add the onions, karipatha and fry till translucent and starts to brown. Immediately add the tomatoes and fry till mushy and well done. Add the tamarind water, red chilly powder, sambar powder, turmeric powder and salt. Let the mixture start boiling. Add the vendakay/lady’s finger. Allow the kuzmbu to cook well and thicken. Grind the cocnut with 2 tbsp of water and add it to the boiling kuzmbu. Let it boil once more. Remove from heat and serve hot.

Poondu Kumbhu

Onion – 1 finely chopped Garlic – 35 –40 cloves Tamarind water – 2 cups Tomato – 2 finely chopped Turmeric Powder – 1 tsp Red Chilly Powder – 1 tbsp or more Methi/Vendayam/Fenugreek seeds – 1 tsp Mustard Seeds – ½ tsp Sambar Powder – 1 tsp Salt as per taste Coconut – ¼ cup grated Karipatha – 1 sprig Oil – ¼ cup (sesame seed oil preferably)

Heat a saucepan with the oil. Add the mustard seeds to it. Once it completes spluttering add the fenugreek seeds. Fry for few secs till it starts browning. Add garlic and fry well. Add the onions, karipatha and fry till translucent and starts to brown. Immediately add the tomatoes and fry till mushy and well done. Add the tamarind water, red chilly powder, sambar powder, turmeric powder and salt. Let the mixture start boiling. Allow the kuzmbu to cook well and thicken. Grind the coconut with 2 tbsp. of water and add it to the boiling kuzmbu. Let it boil once more. Remove from heat and serve hot.

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Ghee - 1/2 cup Onion - 1 big Tomato - 1 medium curry leaves - 1 twig basmati rice - 2 cups green chilli - 4 nos. bay leaves - 2 nos. cinnamon - 1" long ginger and garlic paste - 2 spoons

Wash the basmati rice and drain the water. Heat 3 spoons of ghee in a large vessel (large enough to cook rice) and add the rice and fry for 2 mins. remove and keep it aside.

In the same pan, add the remaining ghee and fry green chillies, cinnamon, bayleaf and ginger garlic paste. when the raw smell vanish add the onion and when it turns brown add tomato and salt. After frying this for 2 mins, add the rice and add 4 cups of hot water (for 2 cups of rice). Close the vessel with a lid. Stir occasionally. the rice will be cooked in 20 to 30 mins. This rice goes with any chicken curry and veg kurma.


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Chicken Kurma :

Chicken - ½ kg Onion - 2 medium Tomato - 1 big Coconut - 1 cup scrapped Green chilli - 5 nos. red chilli powder - 1/2 spoon Turmeric powder - 1 pinch Ginger garlic paste 1 spoon Cardamom, clove, Cinnamon, bay leaf - each 1 count Cilantro, curry leaves

Add oil to the pan and fry cinnamon, bayleaf, cardomom and clove. When it turns brown, fry onion, ginger garlic paste and when the raw smell vanished add tomato and salt. Add the chicken and turmeric powder and chilli powder. Also add grind coconut and green chilli. Pour sufficient water to cook the chicken. When the chicken is cooked thoroughly garnish with cilantro and serve.

Vegetable kurma

Vegetable kurma This same type of kurma can be done even with chicken or boiled mutton instead of vegetables.

Other recipes that go well with this one: Lemon Rice CHAPATTI Tomato Rice Crispy Dosai Kuska Rice ( Plain fried rice ) Idly Parotta

to Grind : 3 nos coconut pieces 1 tsp somph 1 small piece ginger 3 flakes garlic 2 count elaichi ( cardamon )
Vegetables: 2 big carrots 1 big potato 100 grams beans 1 handfull peas 3 tbsp frozen butter beans Others: 1/2 finely chopped onion 2 finely chopped tomatoes 1/2 tsp mustard seeds 1 a few curry leaves 3 tbsp oil Powders: 3 tsp kulambu powder 1 salt as needed To garnish: 1 few chopped corrainder leaves

Cooking procedure: * Grind the said ingrediants. Chop all the vegetables in small pieces lengthwise.

* In a pressure cooker pour 3 tbsp of oil and add mustard seeds and let it splutter.

* Now put few curry leaves and put onion and fry till golden brown.

* Now put chopped tomatoes and fry a few mins and then pour the grind mix.

* Now put the kulambu powder and if you don't have that powder then put 1 tsp chilli powder and 2 tsp corrainder powder.

* Put salt and the put all the chopped vegetables, mix all and cook for 1 whistle exactly. the stop the stove and open the cooker after all the steam goes.

* Garnish with corrainder leaves.

* Serve hot with plain rice , chapatti or parotta varieties or with any fried rice.

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