Moru curry

Too lazy to make a curry? Yet you want to have a tasty curry for your rice? Then, yes moru curry will definitely a choice for you. Here we go with the ingredients:

Yogurt : 2 cups (Add little water if the yogurt is thick)
Onion : 1 medium size
Tomato : 1 medium size
Green Chilli : 1 medium size
Turmeric powder : 1 tea spoon
Red chilli powder : 1/2 tea spoon
Cumin powder :1 tea spoon
Curry leaves : 10-15 leaves
mustard seed : 1/2 teaspoon
Coconut oil : 2 table spoon.

Slice onion into 2 halves and make slices. Similarly cut tomato and make slices. Cut green chilli into 2 vertical slices.
Heat oil in a cooking pan. Add mustard seeds and wait till it stops spluttering
Add onion into it and fry till it becomes transparent
Add tomato, green chilli, curry leaves and cook it for around 2 more minutes
Add powders to it and cook it for about 1 minute.
Add enough salt to yogurt stir it well add it to the pan and again stir well for less than 1 minute.
Turn off and have your delicious moru curry.

Tips:
Dont heat yogurt for more than one minute.

Velleri curry (cucumber curry)

Hmm.. Another easy stuff and a worry free preparation. Takes only 15 to minutes for preparation. My first attempt itself was a grand success and I see vellari, am tempted to buy it. and don’t blame me if you find this preparation is very similar to my previous curries. It is all like that! haa.. Before going too much of toppings, lets go with the ingredients:


Vellari ½ of a medium size (See the picture for velleri. Don’t confuse it with normal cucumber)

Onion 1 medium size
Tomato 1 medium size
Green chilli 1 medium size
Turmeric powder 1 table spoon
Red chilli powder ½ table spoon
Curry leaves 5-6
Mustard seeds 1 tea spoon
Coconut oil 2 table spoon
Grated coconut ½ cup.
Salt 1 tea spoon.

Cut the onions into 2 half and make slices. In the same way cut the tomato. Cut the green chilli into 2 vertically. Cut the vellari into small cubes of about 1 cm sides.

Add all these pieces into a pressure cooker, add 1 glass of water, spices and salt. Pressure cook for one whistle in medium flame and then let it cool down naturally.

In a separate pan, heat oil and add mustard seeds to it. Wait till it stops spluttering. Add the curry leaves and the pressure cooked contents to it.

Once the cucumber is cooked well, add the grated coconut and stir it to dissolve fully. Cover the pan and wait for 2 minutes. Turn off the stove, wait for 5 minutes and have your vellari curry.

Tips:
When you pressure cook the cucumber, some water will come out of it. So add minimal water to the cooker. Otherwise it will become a water curry.
Cucumber will get cooked very fast. So while cooking it in the pressure cooker, don’t go beyond 1 whistle. If you find it is not cooked well, then you have to cook in the pan for longer time, that is it.

Green Gram curry (Payaru curry)

Another vegetarian curry that is very tasty along with rice. This was another favourite curry for me because of the easiness to prepare and the taste of it. Here we go with the ingredients:

Green gram daal ½ cup. (cup of 250ml).

Onion 1 medium size
Tomato 1 medium size
Green chilli 1 medium size
Potato 1 small size
Turmeric powder ½ table spoon
Chilli powder ¼ table spoon
Coriander powder 1 table spoon.
Salt ½ tea spoon.
Mustard seeds 1 teaspoon
Coconut oil 2 table spoon
Curry leaves 5-6
Coriander leave 5-6

Cut the onion into 2 half and then make slices. Similarly cut the tomato and potato. Cut the green chilli into 2 parts vertically.
Wash the daal well and transfer it to the pressure cooker. Add tomato, onion, potato and spices to the cooker and add 2 glasses of water and add salt to it. Pressure cook the contents for about 5-7 minutes or till 3 whistle in a medium flame. Then turn off the stove and wait till the pressure goes off naturally.
Heat the oil in a pan and add mustard seeds to it. Wait till it stops spluttering. Add the curry leaves to it and the pressure cooked contents. Wait till the daal is completely cooked and you have a thick gravy in the pan.
Add the coriander leaves on top of the curry, cover it, switch off the stove and wait for 5 minutes. Have your delicious green gram curry.

Tips:
While cooking in the pan, don't cover it if you find the water in excess after the pressure cook. On the other hand, close the pan if you find the daal is not cooked well. If you find the water is less and daal is not cooked well then add ½ cup of water and cook it covered.

Daal curry

Daal curry was my favourite during the early days of my cooking career because it was the easiest curry to make and you dont have to worry any thing about the outcome. Still it will be satisfactory! So here we go...
ingredients:
1/2 cup of toor dhaal.
1 medium size onion.
1 medium size potato. (optional)
1 medium size tomato. (optional)
1 green chilli.
1/2 table spoon of turmeric powder.
1/2 table spoon of redchilli powder.
2 table spoon of coriander powder.
5-6 curry leaves and coriander leaves. (optional)
1 teaspoon of mustard seeds.
2-3 table spoon of coconut oil.
Salt to taste.

wash the toor daal well. cut the onion into 2 halfs and make slices.
Cut tomato and potato in a similiar way. Cut the green chilli into 2 pieces vertically. Add all these ingredients to a pressure cooker and add 1½ cup of water to it. Add all the spices and 1/2 teaspoon of salt into it. Pressure cook it for 2 whistle in medium flame and wait till it cools down.

After it cooled down, take another pan and heat the coconut oil in it. Lower the heat and add the mustard seeds and wait till it stops spluttering. Add the curry leaves to it and then add the pressure cooked contents to this oil pan and wait till dhaal gets cooked well.

Add the coriander leave on top of the curry, cover the pan and turn off the stove. wait for 5 minutes and have your dhaal curry.

TIPS:
1)Be sure you have toor daal with you. Other daals will take different time for cooking and will taste differently.
2)varying the spices will change the taste. Try out different quantities and find out your own taste.