Knol Khol Curry /Turnip Curry

ingredients:

Knol Khol (turnip) the light green variety with a round shape and with leaves.

Green Chillies - 5-6

Jeera - 2 tsps

Fresh grated coconut

Curry leaves powder - 2-3 tsps ( I have already given the recipe for curry leaves powder before this recipe,You can check out)

Salt as required

Oil

Method:

Remove the skin of the knol Khol and cut them into small cubes and pressure cook them with water or put in a microwave bowl with water and cook for 15-20 mins to become soft.

Take a kadai season with jeera and curry leaves and hing and add the cooked knol khol .

Add salt, grind green chillies and coconut into a paste and add to the curry and also the curry leaves powder.

Now mix nicely and cook for 5 mins.

The knol khol curry is hot and ready to be had either with some rice or even with chappathis.

Vazhaikai curry (Raw plaintain) roast curry

Ingredients:

Raw plaintains - 3-4 nos

Mustard seeds - 1 tsp

Urad dal (black gram dal) -1 1/2 tsps

Sambar powder or Red chilly powder -2-3 tsps

Salt - as required

Oil

Method:

Peel off the skin of the raw plaintains and cut into small pieces and put it in water and keep.

Now take a kadai put oil, mustard seeds, urad dal, hing (asafoetida) a pinch and curry leaves (optional).

After the mustard seed splutters, drain the water from the plantain pieces and put on the seasoning.

Now add salt, sambar powder or chilly powder and stir fry on low flame till it gets roasted nicely

You can add a little more oil if you want a nice crispy roast.

After the curry is cooked nicely you can remove from the fire.

You can have this roast with any rice of your choice.

Dry palak (spinach) curry

Ingredients:

Palak Spinach - 1bundle (fresh)

Jeera - 1 tsp

Urad dal (black gram dal) - 1 tsp

Mustard seeds - 1 tsp

Hing (asafoetida) - a pinch

Fresh grated coconut - 2 Tblsps

Salt - as required

Oil for seasoning

Sambar powder -2 tsps (optional)

Whole red chillies - 2

Method:

Wash the palak (spinach) thoroughly and cut into fine pieces.

Take a kadai and pour little oil in it and season with jeera (whole cumin) seeds,mustard seeds,urad dal and a pinch of hing and 2 whole red chillies.

Now put the palak on the seasoning and cook adding a little salt and sambar powder.

You can also close the kadai with a lid and cook on slow flame.

Now open when the palak is cooked ,put off the gas and put fresh grated coconut on the palak and mix nicely.

Now the palak is ready to be served.

You can have it with hot rice and ghee on top of it and this palak curry, it will be delicious ,or in whichever way you want to have it.

Capsicum (bell pepper) Dry curry

Ingredients :

Capsicum - 4-5 medium sized

Chana dal (bengal gram dal)- 2 tsps

Urad dal (black gram dal) - 2 tsps

Daniya (coriander ) seeds - 2 tsps

Whole red chillies - 4-5

Curry leaves - few

Black pepper corns -5

Salt - as required

Oil for cooking

Ingredients for roasting and powdering:

Roast in a little oil chana dal, urad dal,daniya seeds,whole red chillies curry leaves.pepper corns and powder them coarsely in a dry grinder.

For seasoning:

Oil - 2 tblsps

urad dal - 1 tsp

Mustard seeds - 1 tsp

Hing (asafoetida) - a pinch

Method:

Wash the capsicums nicely and cut them into thin strips.

Take a kadai and season with mustard seeds,urad dal and hing.

After the mustard seeds splutter, add the cut capsicum pieces and stir nicely

Now add salt and the ground masala powders and mix thoroughly.

Keep stirring off and on.

After the capsicum is cooked remove from fire and serve hot with sambar rice or rasam rice or any of your choice or if you like even with phulkas or rotis.