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As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




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Thursday 25 August 2011

Few more types of Curry

Potato Urappu Curry
Combination Tips: Tastes excellent when served with Vengaya Sambhar (made out of small onions – Sambhar onions)
Ingredients:
  1. Potato: 750 gms
  2. Salt
  3. Chilly Powder: 2 tbsps
  4. Turmeric
  5. Onion: 2 (Optional but gives an excellent flavour) – chop them very finely
  6. Curry Leaves
  7. Mustard
  8. Asafoedita
  9. Oil: 3 to 4 tbsps
  10. Gram Flour / Kadalai Maavu (Optional)  - 2 tsps
  11. Water
Preparation Procedure:
  1. Cook the Potatoes in a cooker so that it is not mashed fully. Say 3/4th cooking.
  2. Cool them, peel the potatoes and cut them in to fairly big pieces. Spread the chilly powder and salt on them evenly.
  3. In a Kadai, add oil, add mustard and when the mustard starts spluttering, add the cut onions and fry them till onion turns golden brown. Now add the curry leaves and after a few seconds, add asafoedita followed by the salt chilly mixed potatoes. Add 1 or 2 tsps of water if the fry becomes too sticky.
  4. Add a pinch of turmeric powder and the gram flour also.
  5. Keep frying for 10 to 15 mins with medium flame and when the potatoes are sort of roasted, switch off the stove.
Plain Usili Curry (Dal Curry)
Procedure remains the same as that of paruppu usili with no vegetables. It is like a curry made out of dal alone.. Can be used in case of emergencies where there is no vegetable at home but still you need some curry/side dish to the rice..

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