Tomato Gojju Recipe | HungryForever

Tomato Gojju is one of the easiest side dish (South Indian Style Tomato Curry Recipe) that can be made, especially when you are pressed for time. 

INGREDIENTS

• 3 cups cherry tomatoes
• 1 tbsp cooking oil
• Fenugreek seed
• 1/4 tsp Mustard seed seeds
• 1/2 tsp Asafoetida - a pinch
• 2 sprigs Curry Leaves
• 3-4 dried red chillies
• 1-2 tbsps crushed jaggery
• 1 tsp Salt
• 1 tbsp Rasam powder
• 2 cups Water

INSTRUCTIONS

1. Halve the cherry tomatoes. You can leave some of them whole if you wish.
2. Heat the oil in a heavy bottomed pan or kadai.
3. Add the fenugreek seeds, mustard seeds and curry leaves. Once the mustard seeds splutter, add the asafoetida and red chillies.
4. After sauteeing for few seconds, add the whole and chopped cherry tomatoes, salt, jaggery, rasam powder.
5. Add 1.5 cups water, cover and bring to a simmer.
6. Cook until the tomatoes are softened. Check for seasoning and adjust if required. The end taste must be a balance of spicy, salty and sweet.
7. Remove into a serving bowl and serve hot with steamed rice.

Recipe Link: https://www.hungryforever.com/recipe/tomato-gojju-recipe/

Vazhakkai Poriyal Recipe | HungryForever

Steamed plantain tempered in a fragrant spicy coconut masala. Makes a great side dish for sambar or rasam.

INGREDIENTS

• 3 Vazhakkai-plantain
• 1/4 tsp Turmeric powder
• Salt as required
• 1/4 cup Grated coconut

For the seasoning

• 3 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp urad dal
• 2 Red chillies
• Hing / asafoetida a pinch
• 3 slit green chillies
• 1 piece Ginger finely chopped
• few Curryleaves

INSTRUCTIONS

1. Peel the skin of plantain and chop it into cubes or medium sized pieces. Keep it in water to prevent discoloration.
2. Cook plantain in water adding salt and turmeric powder until soft but not mushy. It should retain its shape, so make sure you do not overcook it.
3. Once cooked, drain the water completely and keep it aside.

Method

1. Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add red chillies, hing, green chillies, ginger and curry leaves.
2. Saute for 2-3 seconds and then add the cooked plantain and mix well so that it is well coated with the seasoning. Check for salt. If required add and mix well.
3. Then add grated coconut, mix well and remove from heat.

Recipe Link: https://www.hungryforever.com/recipe/vazhakkai-poriyal-recipe/

Pineapple Rasam Recipe | HungryForever

Pineapple rasam, quite a special rasam recipe to impress your family or guests.The pineapple adds distinct flavour and taste.

INGREDIENTS

• 2 slices Pineapple
• 1 tomato
• 1/8 tsp Turmeric powder
• 1/3 cup toor dal cooked
• 1 cup Water
• 1 tbsp coriander leaves
• Salt to taste
• To Grind
• ½ tsp pepper
• ½ tsp Jeera
• 1 green chilli

To temper

• 2 tsp Oil
• ¾ tsp mustard
• 1 sprig Curry leaves
• 2 small Red Chilies
• a Pinch of Hing

INSTRUCTIONS

1. Coarsely mince jeera, pepper and green chilly, Set aside.
2. In a mixer add 1 slice of pineapple. Puree it and set aside.
3. In a bowl crush ½ tomato; add 3/4 cup water and turmeric powder.
4. Now add the pineapple puree, required salt give a quick mix and heat it up.
5. Add pepper jeera mixture and let it boil for a good 5-7mins until raw smell leaves.
6. Chop another pineapple slice into small pieces, chop remaining ½ tomato roughly and keep it ready.
7. Meanwhile in pan heat oil, add the tempering and let it splutter.
8. Add chopped pineapple, tomato and sauté for 3 minutes or until raw smell leaves.
9. Now add this mixture to the boiling rasam. Adjust water and salt at this stage.
10. Pressure cook toor dal till mushy, mash it well with a ladle and add it to the rasam. Let it boil until its frothy on top.
11. When it starts to froth, switch off and garnish with coriander leaves and switch off.
12. Serve hot.

Recipe Link: https://www.hungryforever.com/recipe/pineapple-rasam-recipe/

Kadala Curry Recipe | HungryForever

Traditional Kerala Kadala Curry (Black Chickpeas) recipe. A simple and easy Kadala curry cooked in roasted coconut gravy.

INGREDIENTS

• 2 cups Brown Kondaikadalai/Kala channa cooked
• 1 ½ tbsp ginger garlic paste
• 2 medium onion chopped
• 1 slit green chilli
• 1 tomato
• 3/4 cup Grated coconut
• Spice Powder
• 1/4 tsp Turmeric powder
• 1 tbsp chilli powder
• 4 tsp coriander powder
• 1 tsp Kerala Garam Masala Powder
• Salt needed

For the seasoning

• 2 tbsp Oil
• 1 tsp Mustard seeds
• a pinch Hing

Top up seasoning

• 1 tsp Oil
• 2 Red chillie
• Curry Leaves few

INSTRUCTIONS

1. Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes.
2. Then add onions, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process.
3. Add tomatoes and cook until tomatoes become mushy.
4. Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.
5. Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes.
6. Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well.
7. Heat 2 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu or appam or even with chapati or dosa.

Recipe Link: https://www.hungryforever.com/recipe/kadala-curry-recipe/