Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.
Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe
Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.
Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…
Tomato Curry / Thakkali Kulambu
Tomatoes – 4 nos
Onion – 1 no
Mustard seeds – ¼ tsp
Split Black gram – ¼ tsp
Chilli powder – 1 tsp
Cumin powder – 1 ½ tsp
Turmeric powder – ¼ tsp
Curry leaves – a sprig
Salt to taste
Coconut oil / Vegetable oil – 1 tbsp.
Making of Tomato Curry / Thakkali Kulambu –
Peel and finely chop the onions and tomatoes.
Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
Add the onions and cook until they turn brown in color.
Add the tomatoes and cook for few mins.
Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
Pour a cup of water, cook and cook until the tomatoes are mushy.
Remove the lid and cook in low flame until the oil starts floating on the top.
Transfer it to a bowl.
Serve hot with steamed rice and appalam or vadagam (rice crackers).
I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.
Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…