Mutton Chopps Kuzhambu/ Lamb Chopps Curry

Ingredients:

Mutton Chopps - 1 pound or 1/2 kg
Onion - 1(big) - chopped
Tomato - 1(big) - chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Grated coconut - 4 tsp
Poppy seeds - 1/4 tsp
Ani seed/Sombu - 1/2 tsp
Chutney dal/Pottukadalai - 1 tsp
Green chilli - 4 nos
Cloves - 4 nos
Cinnamon - 4 nos
Oil - 3 tsp
Salt - 1/2 tsp
Curry leaves - few
Coriander leaves - few


Method:

1. Dry roast, coconut, green chilli, poppy seeds, chutney dal, aniseed-1/4 tsp, 2 cloves, 2 cinnamon and grind it to a fine paste and keep it aside.
2. Heat oil in a pan, add 1/4 tsp of aniseed, 2 cloves and 2 cinnamon sticks and let it splutter.
3. Add onion, turmeric, salt and fry till onion turns golden brown.Add ginger garlic paste and fry for 2 mins.
4. Add tomato and fry till oil gets separated.
5. Add mutton chopps now and let it cook. You can cook this in a pressure cooker also so that the bones get cooked well.
6. When the chopps are cooked well, add the grinned coconut paste and let it boil for 10 mins. Do not add this before, because of chutney dal and poppy seeds, it'll become thick soon and it wont taste good. Add more salt if needed.

Note:

In my home, only for diwali my mom will prepare this. Very nice combination for idly and rice. If you have this with rice, chukka mutton fry will be the best side dish.

Peanut/Verkadalai Chutney

Ingredients:

Coconut - 3 tsp
Peanut - 2 tsp(roasted)
chutney dal/Pottukadalai - 1 tsp
Green chilli - 2
Tamarind - 1/4 lemon size or 1/4 tsp if paste
Smaill onion - 2(optiomal)
Ginger - very small piece
Salt - 1/4 tsp or as per need
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Hing - a pinch
oil - 1 tsp
Curry leaves - few

Method:

1. If you have raw peanuts, roast it for some time in a dry pan and peal of the skin.
2. Grind coconut, peanuts, chutney dal, green chilli, onion, ginger, tamarind and salt.
3. Heat oil in a pan, splutter mustard seeds and urad dal, add curry leaves, turn off the gas and add hing and add to chutney. Taste for salt and add more if needed.

Note:

For kaara paniyaram, yummi yummi combination is this peanut chutney.

Medhu Vadai / Urad dal vada

Ingredients:

Urad dal/Uzhundhu - 1 cup
Rice flour - 1 tsp
Onion - 10-25(small) or 1 (big) - chopped
Green chilli - 2 or 3 - chopped
Curry leaves - few
Coriander leaves - few
salt - 1/2 tsp or as per need
Oil - to fry

Method:

1. Soak urad dal exactly for 20 - 30mins. Do not soak for more hours.
2. Grind urad dal/uzhundhu without adding water. You grind this in a blender/Mixi
3. If needed add 1 or 2 tsp of water. Do not add more then vadai will suck more oil and it wont be good to have.
4. Add rice flour, onion, green chilli, curry leaves, coriander leaves, and salt to the grinned urad dal and mix well. Batter shoul be very thick.
5. Heat oil in a pan, add a little amount of batter to oil and see if oil is ready.
6. Touch hand in water and take a ball of batter, flatten it and with your thumb put a hole and leave it in oil. Unable to put a hole, leave it.
7. Let it cook for few mins, approximately, when you see medium brown color you can take it out from oil.

Note:

Coconut chutney is the best combination for this. We can also make sambar vadai, Dahi vadai/Thayir vadai. Chicken/Mutton gravy will also a wonderful for this. Most popular snack in south india,especially in south india, in all tea shops we will get this vadai.

Lady'sFinger fry

Ingredients:

Lady's Finger - 1/2 kg or 1 pound - Cut it horizontally, approx 0.5 mm thickness
Onion - 1(big) - chopped
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Pepper powder - 1/4 tsp
Grated coconut - 1 tsp(optional)
Oil - 3 tsp
salt - 1/4 tsp or as per need



Method:

1. Heat oil in a pan, splutter cumin seeds, add onion and fry until golden brown.
2. Add, tumeric powder, chilli powder, salt to onion and mix well
3. Add chopped lady's finger now and fry.
4. Do not stir often, it may break. When its cooked, add coconut(optional) and spread pepper powder and mix well and let it for 1-2 mins.

Note:

Since you add pepper powder add less amount of chilli powder to this. If needed along with onion you can also add garlic(finely chopped). When i tried this dish for the first time, it smashed like anything. So do not stir this often.

VangiBhath/Brinjal rice

Ingredients:

Boiled rice - 1 cup
Brinjal - 3 nos (cut it Vertically as long pieces)
Onion - 1(big)- chopped
Lemon - 1/2 or Tamarind juice - 1/2 cup
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dal/Uzhundhu - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 2 tsp
Salt - 1/4 tsp or as per need
Curry leaves - few
Coriander leaves - few

Method:

1. Heat oil in a pan, splutter mustard and urad dal, add onion, curry leaves and fry
2. Add turmeric, chilli powder, salt to the onion and mix well.
3. Add brinjal, (tamarind juice, a pinch of sugar) and mix well with the ingredients added so that it get mixed evenly.
4. Simmer the gas and close the lid and let it cook for 5 mins.
5. After 5 mins, mix it well, check for salt and close the lid for another 5 mins.
6. When it is cooked, add lemon juice, coriander leaves and mix well.
7. Turn off the gas, add boiled rice now and mix well.

Note:

All kootu varieties suits this dish.

Egg rice

Ingredients:

Boiled rice - 1 cup
Egg - 2 nos
Big onion - 1(chopped)
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp(optional)
Green chilli - 2 nos
Mustard seeds - 1/4 tsp
Oil - 2 tsp
Salt - 1/4 tsp or as per need
Curry leaves - few
Coiander leaves - few





Method:

1. Heat oil in a pan, splutter mustard seeds, add onion, green chilli, curryleaves, turmeric powder, garam masala powder, salt and fry till oil gets separated.
2. Break 2 eggs on this and mix well. Fry till it is boiled.
3. Simmer the gas and add rice and coriander leaves now and mix well.

Note:

Most important thing about this dish is "eat it hot...hot", with chips or any gravy item. Oops...! Though its a high calorie food, you can have it monthly once in your home itself, instead of going to a restaurant. Why i am saying this is, if we go to restaurant and thought of having this dish, that day definitely we will consume high calorie food . yes, with starters and deserts, do you agree this?? Hope you are ready for a lovely week end dish. You can prepare this dish for kids in a different way. Add egg, tumeric, pepper, and prepare egg poriyal first and then mix it with rice. Very healthy food for them, without spiciness, definitely they will love to have this egg rice.

GreenChilli Kaara chutney

Ingredients:

Small onions - 15 nos
Garlic - 5 nos
Ginger - 1 inch
Green chilli - 4 nos
Tomato - 1 nos
Coconut - 2 tsp
Fennel seeds - 1/4 tsp
Urad dal/Uzhundu - 1/2 tsp
Oil - 4 tsp
Salt - 1/2 tsp or as per need
Curry leaves - few




Method:

1. Heat 2 tsp of oil in a pan, add onion, ginger, garlic, green chilli,fennel seeds and coconut. Fry well and keep it aside.
2. In the same pan, fry urad dal until the color changes slightly brown.
3. Now add 1 tsp of oil and add chopped tomatoes and fry till the skin pealed off from tomatoes.
4. Cool and grind everything except urad dal. Once everything is ground finely, then at last add roasted urad dal and grind everything once again.
5. Heat 2 tsp of oil in a pan, splutter mustard seeds and add curry leaves.
4. Add the ground paste, salt and very little amount of water(1/4 cup or less).
5. Let it boil for 1 - 2 mins. and check for salt.

Notes and Secrets:

-> Don't think that chutney is in mild red color, that's because of tomato.
-> This is kuruma come chutney and vise verse. Can have along with idly and dosai.