Prawn bottlegourd curry(suraikai eral kulambu)

Ingredients

Prawns 1 kg cleaned and deveined

Bottlegourd  1 cut into big cubes

Onion chopped 1

Garlic pods 10

Tomato 1

Coconut grated 2 tbsp

Kulambu milagai podi 2 tbsp

Fennel seeds ½ tsp

Fenugreek seeds ½ tsp

Curry leaf 2 sprigs

Tamarind extract 4 tbsp

Oil and salt as required

Preparation

1.      Grind coconut,tomato and curry powder with little water to a fine paste

2.      In a pan add oil, fennel seeds,fenugreek seeds,curry leaf ,garlic and onion.saute well

3.      Add bottle gourd and saute well

4.      When it is ¾ done , add prawns and saute well

5.      Once prawns are cooked, add coconut paste and required water as depends on the consistency of curry u need

6.      Add tamarind extract and salt

7.      Allow it to boil

Serve hot with rice

Goes well with dosa,chapathi,appam or idiappam

Village style quail curry( gramathu kaadai kulambu)

Ingredients

Quail cleaned and cut 4

Pepper powder 1 ½ tbsp

Turmeric powder 1 tsp

Small onion 25 chopped

Ginger garlic paste 2 tsp

Curry leaves 2 sprigs

Mustard seeds ½ tsp

Cinnamon 1 inch

Tomato chopped 2

Salt and oil as required

Preparation

1.      Clean quail and rub it with turmeric powder and wash

2.      In a pan add oil, mustard seeds, curry leaf, cinnamon and onion. Saute well

3.      Add ginger garlic paste and quail.saute well

4.      Add turmeric powder, pepper powder and toss well

5.      Add tomatoes and cook till mushy

6.      Add salt and water

7.      Allow to cook till done

8.      Adjust the gravy to be thicker for desired taste

Serve with rice

Village style Bitter gourd anchovies curry(gramathu karuvadu kulambu)

Ingredients

Medium sized dried anchovies 15-20

Bitter gourd chopped 2

Onion chopped 1

Tomato chopped 2

Garlic pods 10-15

Fennel seeds ½ tsp

Fenugreek seeds ½ tsp

Curry leaf 2 sprigs

Curry chilli powder(kulambu milagai tool) 2 tbsp

Tamarind extract 4 tbsp

Salt and oil as required

Preparation

1.      Cook bittergourd in water and drain water and keep aside

( I pressure cook for 3 whistles)

2.      Remove head from anchovies.

3.      Soak dried anchovies in water for 10-15 min.

4.       clean the intestine part(black sting like)

5.      Strain water and wash under running water and keep aside

6.      In a pan add oil, fennel seeds, fenugreek seeds, curry leaf, onion and garlic. Saute well

7.      Add cleaned anchovies ad saute once

8.      Add cooked bittergourd and tomato and cook till tomato turns mushy

9.      Add ½ cup water and allow the anchovies to cook

10.  Add curry powder, tamarind extract and enough water

11.  Bring it to boil and adjust salt

Serve with rice

Tastes good with rice the next day.

VILLAGE STYLE CRAB ROAST (GRAMATHU NANDU VARUVAL)

Ingredients

Crab 2

Garlic 10

Onion 1

Dry red chilli 1

Cinnamon 1

Cloves 2

Mustard seeds ½ tsp

Ginger garlic paste 1 tsp

Tomato ½

Chilli powder ½ tsp

Pepper powder 1 ½ tsp

Cumin seeds-fennel seeds coarsely ground 1 tsp

Oil and salt as required

Preparation

1.      Clean and wash crab. Keep aside

2.      In a pan add oil, mustard seeds, cloves, cinnamon, dry red chilli, garlic and onion. Sauté well

3.      Add ginger garlic paste, tomato and crab

4.      Sauté well and add chilli powder, water

5.      Allow it to cook till it dries up

6.      Add ground fennel-cumin powder and pepper powder. Toss well

Serve with rice

Puduvawal Country chicken curry(naatu kozhi idicha kulambu)

Ingredients

Country chicken 750 gms

Small onion 10

Garlic whole 2

Dry red chilli 15

Tomato 3

Turmeric powder ½ tsp

Mustard seeds ½ tsp

Cumin seed ½ tsp

Fenugreek seed ½ tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      Pressure cook chicken for 5 whistles

2.      Mince garlic and small onions together

3.      Hand mash tomatoes well

4.      Dry roast and powder coarsely the dry red chilli

5.      In a pan add oil, mustard seeds, cumin seeds,fenugreek seeds and curry leaves

6.      Add garlic- onion minced, chilli flakes, cooked chicken ,salt and turmeric powder.toss well

7.      Add tomato mashed and allow to cook till oil oozes out of the gravy

Serve with rice, idli or dosa

Goes well with idiappam

Mallur chicken fry

Ingredients

Chicken 500 gms

Small onion chopped 20

Dry red chilli 6

Ginger garlicpaste 2 tsp

Fennel seeds ½ tsp

Bay leaf 1

Cinnamon 1

Coriander powder 2 tsp

Salt and oil as required

Preparation

1.      In a pan add oil, cinnamon, fennel seeds, bay leaf , small onion, dry red chilli and ginger garlic paste

2.      Sauté till the oil gets the red colour of the chilli

3.      Add chicken and salt

4.      Add 2 tbsp of water

5.      Sauté till the chicken is done

6.      Finally add coriander powder and toss well

Serve with rice

Village Liver roast( gramathu eeral varuval)

Ingredients

Lamb liver 250 gms

Ginger garlic paste 1 tsp

Curry masala powder 2 tbsp

Pepper powder 2 tsp

Green chilli chopped 2

Coriander leaves chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a pan add 2 tbsp of oil and sauté the liver pieces till water oozes out of it dries well

2.      Add curry masala, green chilli and salt

3.      Toss well till it is done

4.      Finally add pepper powder and coriander leaves

5.      Toss well and serve with rice

Theni country chicken curry(naatu kozhi kulambu)

Ingredients

Country chicken ½ kg

Turmeric powder ½ tsp

Salt and oil required

To grind

Small onion 250 gms

Ginger 1 inch

Garlic 10 pods

Coriander seeds 1 tbsp

Pepper corns 1 tsp

Cumin seeds 1 tsp

Dry red chilli 10

Roast it in oil and grind to a smooth paste

Preparation

1.     In a pressure cooker add oil,ground paste,salt,turmeric powder,country chicken pieces and 2 cups of water

2.     Pressure cook for 4-5 whistles

Serve with rice

Bavani country chicken watery curry(naatu kozhi thanni kulambu)

Ingredients

Chicken 500 gms

Onion 1

Green chilli 2

Curry leaf 2 sprigs

Ginger garlic paste 1 tsp

Tomato 1

Cinnamon 1

Cloves 2

Turmeric paste ½ tsp

Chilli powder 1 tsp

Salt and oil as required

To grind

Small onion 15

Garlic 10

Ginger 1 inch

Peppercorns 1 tbsp

Cumin seeds 1 tsp

Cinnamon 1

Cloves 2

Fennel seeds 1 tsp

Curry  leaves 2 sprigs

Coriander powder 1 tbsp

Roast the above ingredients in a tsp of oil and ground to a fine paste without adding water

Preparation

1.     In a pan add oil,cinnamon,cloves,onion,green chilli,curry leaf,ginger garlic paste and tomato.sautewell

2.     Add chicken and sauté till water oozes out well

3.     Add turmeric powder,chilli powder,salt and 2 cups of water

4.     Cook till the chicken is done

5.     Add ground paste and allow it to boil

Serve with idli,dosa or rice

Country chicken fry(Naatu kozhi varuval)

Ingredients

Country chicken ½ kg

Onion ½ chopped finely

Ginger garlic paste 2 tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Garam masala ½ tsp

Mustard seeds ½ tsp

Curry leaves 2 sprigs

Salt and oil as required

Preparation

1.      In a pan add oil,mustard seeds,curry leaves,onion,ginger garlic paste and saute well

2.      Add salt and turmeric powder.toss once

3.      Add chicken and ½ half of water

4.      Close the pan lid and cook in low medium heat for 15 minutes

5.      Once it is done and dries up,add chilli powder,coriander powder and garam masala

6.      Once everything blends well and dries up turn off the flame

7.      Garnish if necessary

Serve wuth rice,rotis,briyani..goes well with sambar rice 

Village style Prawns stir fry(gramathu eral varuval)

Ingredients

Prawns  cleaned 200 gms

Cumin seeds 1 tsp

Dry red chilli 2

Onion chopped 1

Turmeric powder ½ tsp

Coriander powder 1 tsp

Chilli powder 1 tsp

Garam masala ½ tsp

Cumin powder ½ tsp

Lemon juice 1 tbsp

Curry leaf 1 sprig

Oil and salt as required

Preparation

1.     Marinate cleaned  prawns in lemon juice for 15 minutes.wash well in water and keep aside

2.     In a pan add oil,cumin seeds,curry leaf,dry red chilli and onions.saute well

3.     Add turmeric powder,coriander powder,chilli powder,garam masala,cumin powder and salt.mix well

4.     Add prawns and toss well

5.     Add little water (2 or 3 tbsp)and allow it to cook in medium low flame

6.     Cook till prawn is done

Serve with sambar rice or rotis