Kongunadu Mutton Curry / Kulambhu

Mutton soup | Uppu Saaru | Mutton Stew

Mutton Soup is a soup or stew made from the mutton which is a very healthy soup recipe and popular in South Indian state of Tamil Nadu. For my kids I make this mutton soup often, We call it as Mutton Uppu Saaru in Tamil. This recipe is like watery (not too much water) with mild spices. Here I added bone and the mutton pieces, you can add as your choice. My 4 yr old little one loves non veg, but not spicy so i do in this way. This Mutton soup is a good source of calcium and good for growing kids and Pregnant Women.

Mutton soup | Uppu Saru | Mutton Stew - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Main Dish | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :

• Mutton 250 gm.
• Ginger 2 inch piece.
• Garlic 5 pods.
• Small Onion 10 No.
• Tomato 1/2 cup.
• Coriander leaves 2 Tbsp.
• Salt to taste.
• Turmeric powder 1/4 Tsp.
• Pepper powder 1 Tsp.
• Coriander powder 1 1/2 Tsp.
• Sesame(Gingelly) oil 3 Tbsp.

Preparations

1. Clean and wash the Mutton pieces.
2. Grind the ginger ,garlic ,onion into paste and keep it aside.
3. In a pressure cooker add the gingelly oil,when the oil is hot add the grind paste fry until the raw smells goes.
4. Now add the chopped tomato,coriander leaves and fry it well.
5. Add the mutton pieces and add all above powders.
6. Fry the mutton pieces with the masala for 1 min then add enough water to it, close the lid and give 5 to 6 whistle or cook until the mutton became tender.

Tips
* You can add half gingelly oil and half sunflower oil.
* You can add 1 sliced green chilly also.
* Pepper powder is also depends upon to your taste.

For kids:
While Serving with rice add 1 tsp ghee to the rice mash the rice well and then add the soup to it.

Potato, Drumstick and Brinjal Poriyal | Mixed Vegetables Stir Fry

Potato, Drumstick and Eggplant(Brinjal) Poriyal is a healthy and easy to make South Indian recipe. This recipe goes well with Rice for lunch as a side dish.Let us see how to make Tamil-Nadu style Mixed Vegetables Stir Fry recipe.

Potato, Drumstick and Brinjal Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 130 / serve

Ingredients :
Eggplant (Brinjal) 4 No.
Potato 1 No.
Drumstick 1 No.
Big Onion 1 No.
Curry leaves 1 strands.
Sambhar powder 1 Tbsp.
Chilly powder 1/2 Tsp.
Salt for taste.
Turmeric powder 1/4 Tsp.
Mustard seeds 1/4 Tsp.
Urad dhal 1/4 Tsp.
Oil 4 Tbsp.
Coconut grated 2 Tbs.

Preparations

1. Wash and cut the Potatoes and Brinjal into bite size pieces.
2. Wash and cut the Drumsticks into 3 inch pieces.
3. In a kadai add the oil, when the oil became hot add mustard seeds, urad dhal and curry leaves; allow to splutter it.
4. Then add chopped Onion; fry it well until became golden brown.
5. Now add the vegetables, turmeric powder, chilli powder, sambhar powder and salt, give a gentle mix, cook on a low flame the water in the vegetables will loose out.
6. After 2 minutes add enough water to the vegetables and cook well.
7. Add the grated coconut, mix it well and switch off the stove.

Serving Tips :
Serve with Rice and Sambar for lunch.

Coriander and Mint Chutney | Kothamalli Pudhina Chutney

Coriander and Mint(Pudina) Chutney is a healthy and tasty breakfast recipe from South India. There are various different variations in Preparation of this chutney recipe. and this method is my favorite and also common one in Tamil Nadu. This chutney goes well with Dosa, Idly,Roti and even with Rice as a side dish.

Coriander and Mint Chutney - Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins |
Total Time :20 min | Yield : 4 Servings |
Recipe Category: Breakfast | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :
Small Onions(Shallots) 10 to 15 No.
Dry Red Chilli 2 No.
Coriander Leaves 1 Cup.
Mint(Pudina) Leaves 1 Cup.
Tomato Small Size 1 No.
Grated Coconut 2 Tbsp.
Urad Dhal 2 Tsp.
Channa Dhal 1 Tsp.
Oil 2 Tbsp
Salt to Taste.

Preparations

1. Clean and wash the coriander and mint (pudina) leaves.
2. Wash and cut the tomato's.
3. In a kadai add oil when the oil is hot add urad dhal,channa dhal fry it well.
4. Now add the small onions, fry until the onion became transparent.
5. Add the tomato's, coconut, coriander and mint (pudina) leaves fry it well.
6. Allow the mixture to cool and grind it well.

Cooking Tips :
No need to add tamarind, tomato will give a sourness to the chutney.
Select Sour Tomatoes.
Coconut is also an optional.

Serving Tips :
Serve with Idli, Dosa or Rice as a side dish.

Red Cabbage Stir Fry | Cabbage Poriyal | Muttaikose Poriyal

Red Cabbage Stir Fry or Muttaikose Poriyal is a simple and easy to make Recipe, normally I use green cabbage for our Tamil-Nadu style Cabbage Poriyal but this is the first time I tried red cabbage and it really tastes good. Difference between Red cabbage and Green cabbage is almost same but the health benefits in Red cabbage is slightly better than Green cabbage.

Health Benefits of Red Cabbage
Red Cabbage is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. according to me all the Cabbage varieties are healthy because they're rich in fiber and very low in calorie and high in nutrition.
Credits: foodsubs, sfgate

Red Cabbage Stir Fry | Muttaikose Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 116 / serve

Ingredients :
Cabbage - 1
Onion - 1
Green Chilies - 2
Grated Coconut - 3 tsp
Bengal gram(Channa dhal,Kadala parupu) - 1/4 cup
Mustard seeds - 1/4 tsp
Splitted urad dhal - 1/4 tsp
Dry Red Chilies - 2
Curry Leaves - 1 strand
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt for taste

Preparations

1. Take one medium size Red Cabbage, clean it and cut into small pieces.
2. In a vessel add Cabbage, Channa dhal and Turmeric powder boil until Channa dhal cooked.
3. Drain the water and keep it aside.
4. In a Pan add Oil and heat it, when the oil became hot add Mustard seeds, spitted urad dhal and curry leaves.
5. After spluttering add the finely chopped Onion, dry red chilies, chopped green chilies, Fry till the Onion became transparent.
6. Then add the boiled Cabbage and salt and saute for few seconds.
7. Add the grated Coconut and close the pan for 2 minutes in low flame.
8. Red Cabbage Stir Fry is ready to Serve.

Cooking Tips :
Instead of Red cabbage You can use any cabbage varieties for this fry.
Serving Tips :
Serve with Rice and Sambar for lunch.

Egg Omelet Curry | Muttai Omelette Kuzhambu

Egg Omelet is a very common recipe but Omelet in a Curry is sounds different. Egg Omelet curry or Muttai Omelette Kuzhambu is a yummy and simple to make recipe. The combination of South Indian style curry with Egg Omelet gives delicious taste. This curry serves as the main course and combine it with anything i.e. Rice, Roti, Idli, Dosa and Bread. Let us see How to make Egg Omelet curry or Muttai Omelette Kuzhambu.

Egg Omelet curry | Muttai Omelette Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins |
Total Time :35 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 223 / serve

Ingredients for Curry :
Onion - 1
Ginger Garlic paste - 1 tbsp
Tomato - 1
Coriander leaves
Garam masala - 2 tsp
Red chilli powder - 2 tsp
Tsp Turmeric powder - 1/4 tsp
Cashew nut - 5
Grated Coconut - 1/2 cup
Salt to taste
Water
Oil 2 tbsp

Ingredients for Omelet :
Egg - 3
Onion - 2 tbsp
Chopped Coriander leaves - 1 tbsp
Salt a pinch

How to make Omelet

Preparations For Omelet

1. In a bowl add the Egg, finely chopped Onion, Coriander leaves and Salt.
2. Whisk the Eggs until well mixed.
3. In a pan add oil and pour the beaten Eggs.
4. Turn the omelet to cook it on another side.
5. Cut the omelet into big pieces.

How to make Curry

Preparations for curry

1. Grind the Coconut and Cashew nuts.
2. Wash and Chop the Onion and Tomato
3. In a kadai add oil, when the oil become hot add Ginger Garlic paste and Onion
4.  Saute until the Onion become transparent, then add  the Tomato
5. When the Tomato mashed well add the Salt, Grinded paste, Garam masala, Red Chilli powder, Turmeric powder and Water
6. Keep the flame slow for 15 minutes, boil it well
7. Now add the Omelet into the curry and Cook for 2 minutes without stirring much in low flame.

Cooking Tips :

You can keep this curry as base and Instead of Omlet you can add Paneer( Cottage Cheese ) or Mushroom or any Vegetables like Potato, Peas.
Serving Tips :
Garnish with finely chopped coriander leaves and Serve Hot.

4 stars

Spicy Mutton Pepper Fry | Mutton Milagu Varuval

Spicy Mutton Pepper Fry or Mutton Milagu Varuval is a simple and Easy to make Recipe, In this Recipe the two main Ingredients which gives Delicious taste and flavor are Black Pepper Powder and Sesame Oil. Mutton Pepper Fry is all time favorite for me and my husband, I make it often because of its mouthwatering taste. In South India, we use Sesame Oil(Nallennai) in many recipes, It is having lot of Health Benefits and It is a Natural Antioxidant.

Mutton Pepper Fry | Mutton Varuval - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 153 / serve

Ingredients
Mutton 1/2 kg
Shallots(Small Onion) - 15
Dry red chilly - 3
Ginger Garlic paste - 1 tbsp
Pepper powder - 2 tsp
Turmeric powder - 1 tsp
Coriander leaves - 2 tsp
Gingely oil / Sesame oil - 3 tbsp
Salt for taste

Preparation Method:

1. Wash the Mutton pieces well
2. Chop the Small Onions(Shallots)
3. In a pressure cooker add the Mutton pieces, Small Onion, Dried Red Chilly, Ginger Garlic paste, Turmeric powder, water and salt
4. Mix the ingredients well, close the lid and pressure cook it up to 4 whistle (giving more or less whistle is depends upon the cooker and the tenderness of the mutton)
5. Open the lid and Transfer the Mutton mixture to hot Pan(Kadai) and keep it boil for 5 minutes
6. Once the water get boiled then finally add the pepper powder and Sesame Oil mix well, leave it for 2 minutes on the low flame
7. Yummy Mutton Pepper fry or Mutton Milagu varuval is ready for serve.

Cooking Tips :
Use only sesame oil for perfect taste.
Try to use Fresh Mutton Instead of frozen
Serving Tips :
Perfect Side dish for Sambar or Dhal with Rice for lunch.


4 stars

Spicy Egg Curry Recipe | Muttai Puli Kulambu

Muttai Puli Kulambu (Kuzhambu) or Egg Curry is a popular recipe in South Indian which is a good combination for rice in lunch time, There is different variations in Preparation of this recipe, This type I learned from my Mother-in-law, The combination of Sour and spicy gives mouthwatering taste.

Spicy Egg Curry - Muttai Puli Kulambu  - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Yield : 4 Servings
Recipe Category: Lunch | Recipe Cuisine: South Indian

Egg - 4 no's
Shallots (Small Onion) - 10
Onion - 1
Tomato - 2
Tamarind small lemon size
Red Chilli powder 2 - tsp
Sambar powder 1/2 - tbsp
Coriander Powder 2 - tsp
Turmeric Powder 1/4 - tsp
Curry leaves - 1 strand
Coconut Powder / Grated Coconut 1 - cup
Mustard seeds 1/4 tsp
Urad Dal splitted 1/4 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds(Vendhayam) 1/4 tsp
Sesame oil 1 tbsp
Sunflower Oil 1 tbsp
Pinch of Astofodia/Perungayam
Salt - to taste
Water

Preparation Method:

1. Soak the tamarind in a cup of water.
2. Grind the grated coconut into paste.
3. In a kadai(pan) add the Sesame oil, Sunflower oil, when the oil is hot add the Mustard seeds, splitted urad Dal, Cumin seeds, Fenugreek seeds/vendhayam
4. After spluttering add the big Onion lengthwise chopped, Small Onion's, chopped Tomato, Curry leaves and Astofodia/Perungayam.
5. Add chopped coriander leaves mix well.
6. Fry till the tomato get cooked, then add the tamarind water, Red chilli powder, Sambhar Powder, Turmeric Powder, Coriander powder, Coconut paste, Salt and 3 cups of water
7. leave the curry to boil for 10 min.
8. crack the Egg one by one pour it into the curry carefully, simmer the stove for 5 min to cook the Eggs.
9. Tasty Egg Curry Recipe / Muttai Puli Kulambhu is ready, Serve hot with rice for Lunch.

Cooking Tips
Add the Eggs carefully otherwise the eggs will be spread with curry.

Serving Tips
Serve hot with White Rice for Lunch.

4 stars

Fenugreek seeds pulao Rice recipe | Vendhaya Sadam

Fenugreek seeds pulao Rice is a popular Lunch recipe of Tamil people in South India we call it as Vendhiya Saadam in Tamil, I learned it from both my mother and mother-in-law both of them prepare it quite often and it's yummy and tasty. Any Veg. curry or Mutton Korma is a good combination for Fenugreek seeds pulao Rice. Fenugreek seeds are good for health, In India we use it for medicine.

Fenugreek seeds pulao Rice - Ingredients

Preparation Time : 10 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Lunch | Recipe Cuisine: South Indian

Rice - 1 cup
Tomato - 1
Water – 2 cup
Salt - to taste
Fenugreek Seeds(Meethi seeds,Vendhiyam)- 1 Tbsp
Onion - 1
Green Chilli – 3
Garlic - 6 Pods
Coriander leaves - 1/4 cup
Mint(Pudhina) leaves - 1 strands
Ghee( Clarified butter ) – 1 tbsp
Salt - to taste
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2

Preparation Method:

1. Wash and soak the rice for 30 min.
2. In a cooker add Oil when the oil became hot then add Cinnamon and Cardamom and fry until the raw smell goes. 
3. Add Cloves and Fenugreek seeds while the Fenugreek seeds spluttering you will feel the aroma of Fenugreek Seeds.
4. Then add the Onion and Chopped Garlic fry until Onion became transparent. 
5. Add  Green Chilli, Chopped Coriander and Pudhina(mint) leaves, Chopped Tomato and Turmeric powder fry until the raw smell goes.
6. Then add 2 cups of water, Rice, Ghee and Salt.
7. Close the lid and give 2 whistle Fenugreek seeds Pulao is ready.

Serving Tips :
Serve hot with Any Veg curry or Mutton Korma or even with Raita.

Cooking Tips:
Don't burnt Fenugreek seeds while frying, then your Pulao will be spoiled .
Don't add excess of Fenugreek seeds if more it tastes bitter

Aloo Poori Masala / Potato Gravy

Aloo Poori masala also called Uralai kilangu masala in Tamil is one of the Traditional  and Famous breakfast Recipe in all over India with some small variations but here I have Prepared Aloo Masala in South Indian style. This masala is a perfect side dish for Poori ( Deep Fried Chapati ).

Ingredients :

• 3 medium sized potato's
• 1 onion
• 1 small tomato
• 2 green chillies
• 1 dry red chilli
• Few Curry leaves
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 1/4 tsp urad dhal
• 1/4 tsp Bengal gram
• Coriander leaves
• Salt to taste

Preparation :
Boil the potato and mash it well, In a kadai(Pan) add Oil, when the Oil is hot add the Mustard seeds, Urad dhal and Bengal gram fry it well Now add  green chillies, dry red chilli, curry leaves and coriander leaves Add the chopped onion and tomato, fry well until the tomato's are well cooked, Now add peeled and mashed Potato and Turmeric powder, mix it well. 
Serve with Poori or Chapati

Onion Bonda / Chickpea Fritters

Onion Bonda is a crispy, yummy and tempting appetizer, which is a popular evening snack in South India particularly in Tamil Nadu and Andra. Hot bonda with monsoon or winter will be a perfect choice.

Ingredients:

2 1/2 cups Chickpea flour/Besan/Kadalai mavu.
1/2 cup Rice flour.
1 Finely chopped Onion.  
1 tsp Red chilli powder.
1 pinch baking soda.  
1 pinch Asafoetida/Perungayam (Optional). 

1 strand Curry leaves.
2 Green Chilli's. 
Salt to taste.  
Oil for deep fry.  

Water as required.

Preparation :  

In a bowl add finely chopped Onion, salt, Besan flour, Rice flour, Red chilli powder, Baking soda, Salt, scratched green chilly, finely chopped curry leaves and Asafoetida  then add some water and mix nicely in thick batter consistency without making lumps.

Heat oil in a fry pan in medium heat, when it gets hot using the spoon drop a small ball like portion directly into the hot oil, fry in oil until the Bonda become golden in color.

Serve hot with tomato ketchup or any chutney. which is perfect monsoon delight.
 

Note:

For know the perfect thickness of batter consistency see the above attached Picture.

Aapam or Appam recipe with Fresh Coconut Milk

Appam is delicious and easy breakfast recipe, which is popular in south India particularly in Tamil Nadu and Kerala.

Ingredients: 
250 gm/1 cup raw rice (pacharisi)
3 Tbsp Urad dhal 
5 tbsp grated coconut
3 tbsp cooked rice
Salt for taste

Preparation :

1.  Soak the rice and urad dhal for 6 hours
2.  Wash the rice well
3.  In food processor add the soaked rice, urad dhal, coconut and cooked rice then blend it into smooth batter
4.  Leave the batter aside for 5 hours
5.  After the batter fermented add salt mix it well.
6.  In an appa kadai(deep non-stick pan) pour the batter and spread the batter thinly then close the lid. 
7.  cook it well (No need to add oil if you are using Non-stick kadai).
8.  Serve with Sweetened coconut milk.

Sweetened fresh Coconut Milk 

• 2 Cup Grated Coconut
• 2 Cardamom
• Sugar as per taste
• Water as required

Preparation:
In a blender add grated coconut,Cardamom and add water
Grind the coconut mixture to a good paste
Strain the coconut paste by adding little water this is the thick milk
Repeat the process to thin milk
In a bowl add the thick and thin milk and required amount of sugar
Coconut milk is ready to serve with Aapam.

 

Pudhina Pulao / Mint leaves Rice

Pudhina Pulao

Pudinah pulao is a famous Indian recipe with different styles in different regions in India,

this is south Indian style of Pudhina rice.

Ingredients

1 1/2 cups of Basmathi rice

1 inch of cinnamon stick

2 Cloves

3 Cardamom(Ellachi)

1 Big Onion

1 Cup of Green peas

1 Cup of Pudhina leaves (Mint  leaves)

1/2 Cup of Coriander leaves

3 Green chillies

3 tbsp of Grated Coconut

3 tbsp Ghee (Clarrfied butter)

2 tbsp Oil

Salt

Water

For Grind

           In a Mixer cup take the pudhina leaves (Mint  leaves), Coriander leaves, Green chillies, grated coconut and grind into smooth paste

Preparation

           Wash and soak the rice  in water for 30 minutes.

Heat the vessel add the ghee and oil then add the cinnamon stick, cloves and Cardamom. After the spice spluttered add the sliced onion, fry it until became trasnparent, Now add the grinded paste and green peas fry untill the raw smells goes, now you will feel the aroma of the fried masala then add 2 cups water and bring to boil, finally add the rice, put on medium flame.

Delicious pudhina pulao is ready.

Serve with Raita.

Note: 
For 250 gm of rice add 500 ml of water i.e., 1:2 ratio

Urad dhal Vada / Medhu Vadai / Ulundu Vadai

Medhu Vadai/Ulundu Vadai is a popular snack of South India. You can find it in all South Indian festivals; Let us see how to prepare tasty Medhu Vadai/Ulundu Vadai.

Ingredients

2 cups of Urad dhal/Ulundhu/ Black gram

1 Big Onion

3 Green chillies

½ inch Ginger

1 strand Curry Leaves

Coriander leaves

¼ tsp Asafetida

Salt to Taste

Oil to deep Fry

Preparation

Take skinless Urad Dall; wash and Soak in water for 1 to 2 hours.

Grind the soaked urad dal like a thick batter. While grinding mix water slowly like sprinkle the water (Don’t grind for long). Make the batter not too thick not too runny.

Finely chop the Onion, Green chillies, Ginger, Coriander leaves and Curry leaves. Mix all in the batter along with pinch of Asafetida and salt.

In a Fry Pan add oil and heat it, then take some amount of batter on your hand and make a small hole in the center using your thumb and drop it in oil.

Deep fry until become golden brown.

Serve hot with any chutney or Sambar or even with Ketchup.

Fish Fry South Indian Style

There are various method to prepare Fish fry and this is one of the popular method in South India.

Ingredients:

1 Kg Fish(any fish)3 tbsp Chilli Powder
2 tsp Pepper Powder
1/2 tsp Tumeric Powder
1 tbsp Ginger garlic Paste

1 tsp Coriander powder(Optional)

1 tsp Sambar powder(Optional)
Salt for taste

Preparation:

• Clean the fish and slice into pieces.
• Marinate fish with all the above ingredients and refrigerate it for 30 min.
• In a fry pan add oil, cook the fish pieces on medium heat both the sides until became crispy.

Spicy and tasty Fish fry ready

Lemon Rice South Indian Style

Lemon Rice is a simple and traditional Recipe in South India. This recipe can be prepared in just a few minutes. Lemon Rice is a good for lunch.

Ingredients

3 tbsp Lemon Juice

2 cup cooked Rice

¼ tsp Mustard seeds

¼ tsp Splitted urad dal

1 Onion

2 Green chilies

2 dry Red chilies

A pinch of turmeric powder

2 tbsp oil

1 strand curry leaves

Salt as for taste

Preparation:

In a kadai/pan add the oil and heat it; add the Mustard seeds, Spitted urad dal and curry leaves.

After spluttering add finely chopped Onion, finely chopped Garlic cloves, dry red chilies, chopped green chilies; Fry till the Onion became transparent.

Add turmeric powder, salt and sauté for few seconds then add the lemon juice; and cook for few minutes in low flame until the Onion turns in pink color.

Finally add cooked rice and mix well.

Lemon Rice is ready for serve.

Note: you can add any nuts like Peanut (Ground Nut) or cashew nut while adding onion.