Kriyamudhu/Poriyal/Curry Varieties

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Aug 6, 2013.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    All Purpose Powder

    Curry with All Purpose Powder. with this APP (All Purpose Powder) we can prepare potato, Brinjal and Green plantain Curry.

    I have already gave the recipe of APP but for your convenience I am giving it again here:)

    Ingredients:

    Channa dal 500gm
    Red Chilli 250gm
    Dania Seeds 500Gms..
    Asafoetida Powder 1 spoon

    Method:

    Fry all the ingredients by adding 1/2 spoon oil (any).
    Fry them continuously till golden brown or till the 'Aroma' comes.
    Then transfer it to a stainless steel plate and let it cool down.
    After it reaches the room temperature, put it in a Mixer Grinder and make powder.
    The powder must be some what coarse .
    Then put it in a 'air tight' container and place it in the 'deep freezer'. Whenever you want to prepare the below given items you can use this powder and prepare those items easily.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Curry with All Purpose Powder - Potato Curry

    Wash and cut potatoes in to small pieces.

    (with out pealing the skin.) Pour oil in kadai.

    Add some Mustard seeds and Udath dal and fry them.

    After that add potato pieces in to kadai and fry Add salt and stir them.

    After a minute or two add the A.P.P. and mix them well .

    If the curry is sticking with kadai make the stove simmer and add more oil.

    Let the potatoes fry nicely.

    Stir occasionally.

    Finally sprinkle some Channa flour or rice flour on the curry to get a good finish.

    And the flour will absorb the excess oil and make the curry more crisp.

    You can serve this as side dish for any sambar or rasam.

    Small children can mix this curry with rice and ghee.
     
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  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Curry with All Purpose Powder - Brinjal Curry

    Wash and cut Brinjals in to small pieces.

    Pour oil in kadai.

    Add some Mustard seeds and Udath dal and fry them.

    After that add brinjal pieces in to kadai and fry Add salt and stir them.

    After a minute or two add the A.P.P. and mix them well .

    If the curry is sticking with kadai make the stove simmer and add more oil.

    Let the curry fry nicely.

    Stir occasionally.

    Finally sprinkle some Channa flour or rice flour on the curry to get a good finish.

    And the flour will absorb the excess oil and make the curry more crisp.

    You can serve this as side dish for any sambar or rasam.

    Small children can mix this curry with rice and ghee.

    Note: for this if you use the big brinjals they will taste heavenly . They are called as "aubergine"
     
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  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Curry with All Purpose Powder - Green plantain curry

    We South Indians use 'VAZHAI KAI' more in our cooking.
    For green plantain curry you remove the skin first.
    Cut them in to pieces as per your wish and put them in water.
    Other wise they will turn black like brinjal.
    Cut them into small pieces, then you make curry as potatoes.

    Pour oil in kadai.
    Add some Mustard seeds and Udath dal and fry them.
    After that add green plantain pieces in to kadai and fry Add salt and stir them.
    After a minute or two add the A.P.P. and mix them well .
    If the curry is sticking with kadai make the stove simmer and add more oil.
    Let the vashai kai fry nicely.
    Stir occasionally.
    Finally sprinkle some Channa flour or rice flour on the curry to get a good finish.
    And the flour will absorb the excess oil and make the curry more crisp.
    You can serve this as side dish for any sambar or rasam.



    Note: For all the curry you can put curry pathas. They will give a very good aroma to the curry. If you like put a pinch of Asafoetida powder in the curry and this will also give you a good aroma and good for digestion.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ennai Kaththarikkai Curry

    For Brinjal curry you can use big and small brinjals.

    But if you use small brinjals for this curry it will give you a very good look.

    The method of making is same as potato for big size brinjals.

    Cut them (after cutting put them in the water.

    Other wise they will turn black.) and fry.

    But for small brinjals, first you remove the tail of the brinjal and wash them.

    Now cut the brinjal vertically like " + " but without cutting it into 4 pieces.

    You just open the brinjal by cutting it like ' + ' mark.

    (So that it will opens like a flower.)

    Cut all the brinjals like that and keep them in a tray.

    Now add some salt to the A.P.P. and stuff the brinjals with the powder.

    After 10 - 15 minutes keep the 'kadai', pour some oil in that and add mustard seeds and udad dal.

    After that put the stuffed brinjals carefully in the kadai.

    Fry them carefully.

    Keep the stove in simmer position.

    It will take some time to fry, because we are using full brinjals but after finishing it will give a very good look and taste.

    For this also finally you can sprinkle some Channa flour of rice flour on the curry.
     
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  6. vidyabaskar

    vidyabaskar Silver IL'ite

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    Thank you Krishna amma, I am going to make this Podi now, later in the day, will make brinjal curry and will let you know.
     
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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    good, let me wait for your feedback :)
     
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  8. vidyabaskar

    vidyabaskar Silver IL'ite

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    My apologies for such late reply. The podi rocks. Thank you.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    No problem vidya :) good to see your feed back :)
     
  10. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

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