Tag Archives: tamil nadu recipe

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada curry is prepared using Masala vada, you can make fresh masala vadai or paruppu vadai, later make them into pieces and use them or you can use leftover vada from evening for dinner or even for the next day’s breakfast. I have already shared the recipe and making of masala vadai or paruppu vadai.

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

This vada curry goes out well with Idly and set dosai. Give a try for your breakfast, I am sure would like it to the core. Nothing beats vada curry and Idly combo.

Taking it to Fiesta Friday #205 by Angie@thenovicegarderner and our co-hosts Mollie and Petra.

CLICK HERE for more Breakfast recipes and CLICK HERE for more Vegetarian recipes.

Recently I have developed few recipes from leftover food for Aval Vikatan Magazine and this is one among them. Let me share the recipe…

Ingredients:

  • Masala vadai / Paruppu Vadai – 9 nos
  • Onions – 2 nos (medium size)
  • Tomato – 1 nos (medium size)
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star Anise – 1 no
  • Curry leaves – a sprig
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Thick coconut milk – ¼ cup
  • Oil – 2 tsp
  • Salt – 1 tsp or as required

Preparation:

  • Break vada into medium pieces, make sure not to break them to small pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes, Keep it aside.
  • Heat oil in a Kadai or a heavy bottomed vessel, add cloves, bay leaf, star anise and curry leaves, wait until they crackle.
  • Add the finely chopped onions followed by ginger-garlic paste, cook until the onions turn golden brown and the raw smell of the ginger-garlic paste goes off.
  • Add tomatoes, cook until they become juicy.
  • Add turmeric powder, chilli powder, coriander powder and salt, cook until the raw smell of the spice powders goes off.
  • Pour ¼ cup of water, add the masala vadai / paruppu vadai pieces and cook for few mins or until the curry thickens. Don’t stir else the vada would break into pieces.
  • Pour the thick coconut milk, let it boil and wait until the oil starts floating on the top of the curry.
  • Sprinkle finely chopped coriander leaves.

Serve hot. Goes out well with Idly.

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Mor Kulambu or Moru curry is one of our family’s favorite and at least once in a week we use to have this Mor kulambu. In my earlier days, I use to prepare this moru curry with coconut and later when heard the version of mor kulambu without coconut and tried it, my family loves it to the core. So, this moru curry without coconut has been a default in our weekly menu. Few days back when I had very few spinaches left in my refrigerator along with some grated coconut, as I was planning for a holiday, decided to finish it off and so prepared this moru curry with coconut and spinach.

CLICK HERE for more Vegetarian recipes and CLICK HERE for Mor Kuzhambu recipe without Coconut.

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with coconut

Keerai Mor Kulambu / Spinach Mor Kulambu is an easy, simple, also less time-consuming dish but delicious and healthy. Goes out well with steamed rice for lunch with any stir-fry or deep fry or chips. Let me share the recipe…

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with Coconut

Ingredients:

  • Curd / Yogurt – 2 cups
  • Spinach – ½ cup
  • Mustard seeds – ¼ tsp
  • Onions – ½ no (medium size)
  • Cumin seeds – ¼ + 1 tsp
  • Fenugreek / Methi / Vendayam seeds – a pinch
  • Curry leaves – a sprig
  • Coconut (grated or pieces) – ¼ cup
  • Coconut oil – 1 tbsp
  • Red chillies – 3 nos
  • Salt – 1 tsp or as per your taste

Making of Keerai Moru Curry / Keerai Mor Kuzhambu –

Preparation:

  • Clean and finely chop the spinach, keep it aside.
  • Whisk the curd, make sure no lumps are formed or whisk in mixer using the reverse mode just for a second.
  • Peel and finely chop the onion, keep it aside.
  • Grind coconut, red chillies and a tsp of cumin seeds to a fine paste by adding little water and keep it aside.
  • Heat oil in a kadai, add mustard, fenugreek, cumin seeds followed by curry leaves and wait until it crackles.
  • Add the onions, cook until they turn transparent.
  • Add the finely chopped spinach, cook for few mins or until the leaves turn dark green in color.
  • Pour ½ cup of water, cover and cook, until the spinach becomes soft or cooked.
  • Pour in the ground coconut masala, cook until the raw smell goes off.
  • Pour the whisked curd / yogurt, cook in medium flame, keep on stirring continuously, so that you don’t get the curdled texture.
  • Once the curry starts bubbling, remove it from fire and transfer it to a bowl.

Serve it hot with any stir-fry and appalam.

Note: You can use any variety of spinach / keerai. For our daily Lunch Box update – CLICK HERE.

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Lunch Box with Mor Kuzhambu and Cabbage Stir-fry

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Herb rice is one such easy, quick and delicious lunch or dinner ideas that can be prepared for lunch box or parties. Eating rice in the same way (steamed with some stew/curry) is boring at times, but in spite of all these, there are few people who want to eat rice and go for biryani or pulao. So this rice is very helpful at those times, with very few ingredients. I have induced prawns, you can substitute them with chicken or vegetables or even serve it as plain herb rice.

CLICK HERE for more Seafood Recipes.

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice has good aroma, since it’s prepared with butter, and Dried Italian herbs like oregano, thyme and rosemary. It melts in mouth with little crunchiness of the prawn, this would be a best for kids lunch box, as they would like them to the core. Also you can make use the leftover rice from lunch for a yummy dinner with this Prawn Herb Rice. Let me share the recipe…

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Also check out our Indian style Prawn rice and Buttery Prawn Head Rice

Ingredients:

  • Prawn – 200 gms
  • Steamed Rice – 2 ½ cup (1 cup – 160 ml)
  • Onion – 1 no
  • Garlic – 3 cloves
  • Butter – 1 ½ tbsp.
  • Italian herbs (oregano, thyme, rosemary) – 1 tsp (all together)
  • Black pepper powder – 1 tsp
  • Green chilli – 1 no
  • Salt – 1 ¼ tsp or as per your taste

Preparation:

  • Peel and finely chop the onions and garlic into fine pieces. Slit the green chilli to equal halves.
  • Melt butter in a very heavy bottomed vessel, add onions and garlic, cook until they turn golden brown in color.
  • Add the green chill, prawn, Italian herbs, salt and half the amount of black pepper powder, cook in medium flame for 5 mins or until the prawn is cooked.
  • Add the rice, followed by the leftover black pepper powder and cook in medium flame for another 5 mins or until the rice combines well.
  • Remove it from fire.

Serve hot with any Gravies like Prawn Potato Gravy or Curd Chicken.

Note: I have been using smaller size prawns in this recipe, you can make use of size of your choice, but the small ones are preferably suitable.