Kerala Mathanga Pulingari /Nadan Pumpkin Curry .Recipe No: 73

author Veena's Curryworld   2 year ago
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Vazhuthananga Fry-Kathirikka Varuthathu-Kerala Style Brinjal Fry-Eggplant Fry - -Recipe no 145

Ingredients Brinjal-1 Chilli Powder-1-1 1/2tsp Kashmiri Chilli powder-11/2tsp Turmeric powder-1/4tsp Pepper powder-1/2tsp Salt- Coconut oil-1tsp Coconut oil-frying Curry leaves- Method Take a bowl and add chilli powders ,turmeric powder,pepper powder ,salt ,oil and water .. Make paste .. Slice brinjal in to medium slices .. Marinate this paste and keep aside for 20 minutes .. Then heat oil and add curry leaves.. Then place this marinated brinjal pieces and fry both sides untill cooked well inside .. So yummy brinjal fry is ready to serve Enjoy Don't forget to Subscribe to my channel .. Plz like my fb page and support Curryworld https://www.facebook.com/veenajanscurryworld/

പഴവും റവയുമുണ്ടെങ്കില്‍ വേഗം ഇത് പോലെ ചെയ്തു നോക്കൂ

Ingredients for filling Plaintains (banana)-2 large Grated coconut -5tbsp Sugar as per sweetness Ghee -1tbsp Cardammom powder a pinch Ingredients for dough Semolina/Rava -1 cup Water and salt as required Preperation Heat ghee and saute bananas until it cooks well next add sugar and when it melts add coconut and cardammom powder and mix well and allow to cool Next make a dough with sooji and rest it for 5 mins and then roll them as we do for making rotis, spread the prepared filling and fold as shown in video and cut into small pieces and flatten it gently Heat oil and fry in medium flame until done

ചോറിനൊപ്പം കഴിക്കാന്‍ ചമ്മന്തിപ്പൊടി ഇതുപോലെ ഉണ്ടാക്...

#kerala naada chammanthipodi #jaya's recipes jaya's recipes jaya'srecipes

പത്തു മിനിട്ടിനുള്ളില്‍ ചോറിനു കിടിലന്‍ ഒഴിച്ച് കറി ||Ulli...

Ingredients: Onion – 1½ big (Cubed) Mustard seeds – 1 tbsp Fenugreek seeds - 1½ tsp Dry red chilly – 5 Curry leaves Green chilly – 5 chopped + 3 slit open Turmeric powder – 1 tsp Red chilly powder – 1 tsp Tamarind – Lemon sized Salt Coconut Oil Steps: Soak tamarind in warm water to extract juice. Heat oil in a pan. Splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves. Add onion and chopped green chillies. Once the onions turn soft, reduce the flame and add turmeric powder and red chilly powder. When the raw smell of masala powders is gone, add tamarind extract. Add 1-1.5 cup water. Increase the flame and add slit green chillies and salt. Cover and bring it to boil. Once it is boiled, mix well and cover and cook for another 5 minutes. Switch off and transfer to serving bowl. Serve with hot rice. Try these simple curries: Pulissery - https://goo.gl/4h1igo Kachiya moru curry - https://goo.gl/BMhc12 Tomato curry - https://goo.gl/xR8Zff Raw mango curry - https://goo.gl/mWfZSN Follow me on Facebook - https://www.facebook.com/MiaasKitchen/ Mail me - miakitchen2014@gmail.com Mia Kitchen Beginner's cooking channel - https://goo.gl/eEQ8gT iOS App - https://itunes.apple.com/us/app/mia-kitchen/id1348204794 Android App - https://play.google.com/store/apps/details?id=xyz.appmaker.miakitchen

രുചിയൂറും വെണ്ടയ്ക്ക കറി (മീൻ കറി സ്റ്റൈൽ )|| Spicy Tangy Okra Curry || Vendakka...

Authentic Kerala Dishes with my personal Touch 😍 Ingredients Ingredients Ladies Finger - 10 to15 Chilli Powder-1tsp Kashmiri chilli-1tsp Turmeric Powder-1/2tsp Green chilli-1 Curryleaves Coconut Oil-3tbsp Salt- Kudampuli-1 Water-11/2cup Thick coconut milk-3/4cup Small onion-5 Ginger-1small

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Ingredient

Small onions-10 no

Pumpkin/Mathanga -1cup(chopped medium size)

Tomato-1/2 of 1 small

Green chilli-1 slits

Curry leaves-1 string

Turmeric Powder-less than 1/4tsp

Chilli powder-1/2tsp

Coriander Powder-1tsp

Tamarind-lemon size

Salt-to taste

Coconut Oil-1tbsp

Asafoetida powder-2pinch

Jaggery -1/4 tsp grated(opt)

Seasoning

Coconut oil-1tbsp

Dry red chilli-1

Mustard seeds-1/4tsp

Fenugreek seeds -2 pinch

Asafoetida powder-2 pinch

Curry leaves-1 string

Method

Soak tamarind 1/2 cup water and keep aside for 10 minutes ..

Then strain and keep aside ..

Add pumpkin pieces along with turmeric powder ,tamarind water , salt and 1 cup of water ..

Cook for one whistle ..Open the cooker and keep aside

In between heat oil and add small onions (cut into two) ,green chilli and saute until the onions are done , then reduce the heat and add powders and saute until raw smell goes ..

Then add tomato pieces and stir well and cook for 2 to 3 minutes or until the raw smell goes ..

Then to this add cooked pumpkin and mix slowly .. Add water if needed .. Boil and check the salt ..If u want u can add jaggery and mix ..

Boil this curry for 5 to 10 minutes .. The consistency should be not that thin still loose ..

So when it cool down it will become bit more thick

Heat oil and splutter mustard seeds ,dry red chilli,fenugreek seeds ,Reduce the flame and add asafoetida powder and curry leaves

pour this seasoning to the curry ..Close the curry for 10 minutes ..Then mix slowly and serve with rice ..Both white rice and brown rice goes well this simple but yummy curry .

Note : Chilli powder depends up on spice level of the chilli u r using ..so adjust according to that ..

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