Tag Archives: traditional tamil recipe

Paal Kari / Mutton Cooked in Coconut Milk

Paal Kari / Mutton Cooked in Coconut Milk

Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…

CLICK HERE for more Christmas recipe and CLICK HERE for more Lamb Recipes.

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Paal Kari / Lamb Cooked in Coconut Milk

Ingredients:

  • Mutton / Lamb – 250 gms
  • Butter beans / Overnight soaked Rajma – 20 gms
  • Onions – 200 gms
  • Potatoes – 150 gms
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Fennel  seeds – 1 tsp
  • Black peppercorns – ½ tsp
  • Cinnamon (1” inch stick) – 2 nos
  • Coconut milk – 2 cups
  • Cloves – 5 nos
  • Star Anise –  2 nos
  • Ginger (1 “inch stick) – 1 no
  • Garlic – 7 cloves
  • Salt to taste
  • Curry leaves – 2 sprigs
  • Sesame oil – 1 tbsp.

Making of Paal Kari / Lamb Cooked in coconut milk –

Preparation:

  • Clean the lamb/mutton pieces and keep it aside.
  • Finely chop half the quantity of onion and roughly chop the rest of the pieces.
  • Peel and roughly cube the potatoes to pieces.
  • Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
  • Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
  • Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the finely chopped onions, and cook until they turn transparent.
  • Add the cubed potatoes and cook for 5 mins.
  • Pour the pressure-cooked mutton along with the beans and the stock.
  • Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.

Serve hot with Coconut milk rice or Toast Bread.

 

Bittergourd Garlic Curry / Pagarkai Poondu Kulambu

Bittergourd Garlic Curry / Pagarkai Poondu Kulambu

Recently I have been to diabetics’ awareness program conducted by Diabetic Food Trail at Anjappar Restaurant. The Chief Chef of Anjappar – Mr. Thamzhi Arasan came all along from Chennai and demonstrated us this Garlic Bittergourd Curry, as it one among the most healthiest and perfect curry for diabetes. Also I have shared one more version of Pagarkai Kulambu / Tangy Bittergourd Curry. Let me share the recipe…

CLICK HERE for more Vegetarian recipes (curry, biryani, variety rice, fry, gravy)

Taking this to Fiesta Friday #149 hosted by Angie@thenovicegarderner.

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Pagarkai Poondu Kulambu / Bittergourd Garlic Curry

Ingredients:

  • Bitter gourd – 1 no
  • Garlic – 10 cloves
  • Tamarind – a lemon size
  • Onion – 1 no (medium size)
  • Tomato – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Fenugreek  seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Fennel seeds powder – 1 tsp
  • Sesame oil / Gingelly oil – 2 tbsp
  • Salt to taste

Preparation:

  • Soak tamarind in warm water for few mins and prepare tamarind extract.
  • Peel and finely chop the onion and tomato. Peel the garlic cloves and keep it aside.
  • Scrap the skin of the bitter gourd, deseed and chop them to small pieces.
  • Heat oil in a kadai, add mustard seeds, cumin seeds, and fenugreek seeds and curry leaves, wait until they crackle.
  • Add the onions and garlic cloves; cook until they turn golden brown.
  • Add the tomatoes and cook until they turn mushy.
  • Add the finely chopped bitter gourd pieces followed by turmeric powder, chilli powder, coriander powder, fennel seeds powder, cumin powder and salt.
  • Cook until the raw smell goes off.
  • Pour the tamarind extract with a cup of water, cover and bring it to boil.
  • Remove the lid, once the bitter gourd is cooked.
  •  Cook in medium flame until the curry thickens and oil floats on the top.

Serve hot with steamed rice, also goes out well with dosa. Perfectly matches with Ragi / Finger Millet Dosa and Kambu / Pearl Millet Dosa (stay tuned for the recipe).

 

Buttery Prawn Head Rice

Buttery Prawn Head Rice

As I have shared in earlier posts few recipes with prawn head – Prawn head curry, Prawn head Fry and now its prawn head rice. Instead of throwing out the prawn head, you can use them to flavor your rice, which gives you a wonderful flavor and aroma to your rice.

This is very simple and easy to prepare, but clean the prawn head well – CLICK HERE to know how to clean Prawns and Prawns head. This rice goes out well with fish curry or prawn curry. I would say when you prepare prawn curry; instead of throwing out the head you could use them in the rice as Buttery Prawn Head Rice. Let me share the recipe…

CLICK HERE for more seafood recipes.

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Buttery Prawn Head Rice

Ingredients:

  • Prawn head – 150 gm
  • Steamed rice – 1 cup
  • Black pepper powder – 1 tsp
  • Garlic – 7 cloves
  • Coriander – 6 stalks
  • Butter – 2 tbsp
  • Salt to taste

Making of Prawn Head Rice –

Preparation:

  • Clean the prawn head – CLICK HERE to know how to clean the prawn head with video.
  • Finely chop the garlic cloves, separate the coriander leaves and stalks, finely chop them and keep it separately.
  • Heat butter in a kadai, add the garlic pieces, and cook until they turn golden brown.
  • Add the coriander stalks and cook them for few seconds.
  • Add the prawn head along with little salt and pepper powder. Cook until the prawn head turns red in color.
  • Add the steamed rice, add salt if you need for rice else leave it.
  • Cook (keep on stirring) for about 3 mins or until it becomes dry.
  • Sprinkle the chopped coriander leaves and cook for a min (keep on stirring).
  • Remove from fire and transfer it to a bowl.

Serve hot with Prawn curry or Fish curry for lunch.