Tuesday, March 2, 2010

Ivy Gourd Stir fry/ Kovakkai Mezhukkuperatti


Ivy Gourd- 2 cups, cut into round pieces
Onion- 1 medium, thinly sliced
Mustard- 1/2 tsp
Turmeric Powder- 1/2 tsp
Sambar Powder- 1/2 tsp
Chilly Powder- 1 tsp
Curry Leaves- 1 stem
Salt & Oil


  1. Heat oil and splutter mustard seeds
  2. Add sliced onions and curry leaves and sautee for f3-4 minutes
  3. Add turmeric powder, sambar powder, chilly powder, salt, and ivy gourd and mix well
  4. Cover the pan with a lid and let it cook till ivy gourd become soft. Remember to stir occasionally.

Server with rice...

Monday, March 1, 2010

Moru Curry


Yogurt: 1cup
Onion: 1 small, thinly sliced
Garlic: 1 clove, thinly sliced
Ginger: 1" minced
Curry leaves: 1 stem, torn
Mustard seeds: 1/2 tsp
Fenugreek seeds: 1/4 tsp
Dry chilli: 3-4
Turmeric powder: 1/2 tsp
Oil & Salt


  1. Beat the yogurt and add enough water according to the consistency you want and set aside. (I personally prefer slightly thick curry)
  2. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds
  3. Add sliced onion, garlic, ginger, dried chillies, and curry leaves and let it fry for 2 minutes
  4. Now add turmeric powder and salt and mix well and let it fry for another 4-5 minutes or until the onion is golden brown.
  5. Turn off the heat and add the beat yogurt to the onion mixture and mix well.
  6. Once it is mixed well transfer it to another bowl and serve with hot rice.