Kerala Inji Thiyal/Tangy Ginger Curry

Ingredients

● Ginger thinly sliced - 350 gm

● Chilli Powder - 3-4 tsp or to taste

● Tamarind - small gooseberry-sized or to taste

● Jaggery - 2 tbsp

● Mustard seeds - 1/2 tsp

● Coconut oil to fry ginger - 1/2 cup

● Salt to taste

Method

1. In a kadhai, heat coconut oil
2. Fry the ginger pieces until it turns brown and crispy. When it cools down, coarsely grind in a mixer and set aside.
3. Now soak the tamarind in warm water (around ½ cup of water and extract its juice)
4. Heat oil in a pan (use the same oil used to fry ginger ).
5. Once the oil is hot add mustard seeds and let it splutter.
6. After that add the ground ginger and mix well.
7. Add the strained tamarind extract and bring it to a boil.
8. Add the chilly powder and salt to it. Bring the heat to low.
9. Cook for another 10 to 15 minutes stirring occasionally or until the oil separates and switch off the flame. (You can adjust the gravy as per the consistency you like).
10. Add jaggery and mix well.
11. The Inji Theeyal is ready to be served. Inji Theeyal can also be stored in a refrigerator for at least 2 weeks.

Nadan Kerala Parippu Curry

Ingredients

● Moong dal - 1 cup

● Grated coconut - 1 cup

● Small red onions/Shallots/Pearl onion – 6 for grinding + 4 for tempering thinly sliced

● Green chilli - 4

● Cumin seeds - 1/2 tsp

● Turmeric powder - 1/4 tsp

● Coconut oil - 2-3 tsp

● Mustard seeds - 1/4 tsp

● Dried red chilli, broken into two pieces - 2

● Curry leaves - Few

● Salt to taste

● Water as needed

Method

1. In a heavy-bottomed pan, roast the moong dal without oil and keep it aside.
2. Grind coconut, jeera, green chilli and turmeric powder together with a little water. Set aside.
3. Cook the moong dal in a pressure cooker with water until cooked.
4. The moong dal should be completely mashed in water.
5. Add ground paste, salt and water as needed to the mashed dal and let it boil. Remove from heat.
6. For tempering, heat coconut oil in another small wok/pan and splutter mustard seeds.
7. Add small red onions(thinly sliced), curry leaves and red chilli.
8. Fry till the onions become golden brown and pour over cooked dal.
9. Serve hot along with rice, thoran and pappadam.
10. You can drizzle some ghee on the curry for added taste.

Sambhar

Ingredients

● Split pigeon peas - 1 cup

● Potatoes - 2

● Beans - 200 gms

● Carrots - 3

● Green brinjal - 2

● Onion - 2

● Turmeric powder - 1/4 tsp

● Sambar masala powder - 3 tbsp

● Tamarind paste - 4 tbsp / to taste

● Salt to taste

● Water as needed

For the tempering

● Mustard seeds - 2 tsp

● Curry leaves - 12 pcs

● Whole red chilli - 4 pcs

● Asafoetida - 1/2 tsp

● Oil - 4 tbsp

Method

1. Chop (bite-sized) all the vegetables including onions
2. In a pressure cooker, add tuvar dal, all the chopped vegetables, turmeric powder, salt, and water.
3. Pressure cook over medium flame for 3-4 whistles.
4. Turn off the flame and allow it to stand until pressure comes down naturally.
5. Open the lid and stir the mixture well using a spatula.
6. Add sambar masala powder and tamarind paste and mix well. Add the desired amount of water so that it doesn’t become too watery. Bring it to a boil. (Sambar tends to thicken very fast so you can adjust the quantity of water depending on your choice)
7. Once boiled switch off the gas.
8. Now heat 4 tbsp oil in a wok/pan on a medium flame.
9. Add mustard seeds to it and let it splutter
10. Then reduce the heat and add curry leaves, whole red chilli, and asafoetida. Fry for a minute. Turn off the heat.
11. Pour the seasoning into the sambar and mix well.
12. The sambhar is ready to be served.