Gongura Thokku

Gongura is very rich in iron and has a high fibre content. These fresh gonguras are from my garden.

 Ingredients:

Gongura - 2 bunches
Red chillies - 3
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Shallots(Finely Chopped) - 1 cup
Salt - 1/2 tsp
Gingelly Oil - 1 tbsp

Cooking Method:

Heat oil in a pan and do the seasoning with mustard seeds,chillies and urad dhal. Add the shallots and fry it until golden brown, now add the remaining ingredients and keep stirring. Switch off the stove when it reaches gravy like consistency. Should not add water to this recipe as gongura has so much water content it. Gingelly oil is the best to try this recipe as other oils will change the original taste of it.

Karuveppillai(Curry Leaf) Kuzhambu

Curry Leaf is a very good herb used in south Indian cooking.It is high in calcium and has healing properties.Generally people use it as one of the ingredient for it's flavour but i make gravy out of it what we call Kuzhambu. There are several ways of making it but this the simplest one.

Ingredients:

Fresh Curry leaves - 1 cup/1 bunch
Urad dhal(Ullundhu) - 2 tsp
Mustard - 1 tsp
Tamarind extract - 1 tsp
Salt - 1/2 tsp
Turmeric powder - 1/2 tsp
Gingelly oil - 3 tsp

Cooking Method:

Wash the curry leaves thoroughly.In a dry pan fry the urad dhal for 2 mins till it turns light
brown. Grind the curry leaves with urad dhal by adding a little water and make a paste out of it.
Heat the pan and add 3 tsps of gingelly oil into it , once the oil is hot do the seasoning by adding mustard seeds. Then add the curry leaf paste, tamarind extract, turmeric powder and salt.
Boil it for 10 to 15 mins.serve it with Idli/dosa or rice.