Sunday, November 18, 2012


When I was enjoying with my family in a five star resort at the back waters of Alappuzha a few years back, I happened to taste this delicious dish served in the buffet. I have appreciated and also requested the chef the recipe for this dish which he obliged magnanimously!  

Whenever I prepare this side dish in my home, the quantity of chapathies I make usually would always increase! The combination of the vegetables and the few different spices enhance the taste tremendously. The chef named it as ‘Mixed Vegetable curry’ and I have renamed as ‘Alappuzha vegetable curry!”
ஆலப்புழை காய்கறி மசாலா


Green beans- a handful

Big carrot-1

Chopped spring onion- 1 cup

Diced capsicum-1 cup

Finely chopped cabbage- ½ cup

Sliced baby corn- 1 cup

Chopped coriander leaves- ¼ cup

Mushroom [sliced] - 2 cups

Finely chopped onion-1

Crushed tomatoes-4

Slit green chillies-4

Finely chopped ginger- 1 tsp

Finely chopped garlic- 1 tsp

Turmeric powder- half sp

Salt to taste

Oil- 3 tbsp

Ajinamoto- ¼ sp

Soya sauce- 1 tbsp

Coarsely ground pepper powder- half sp

Milk- 2 cups

Thick coconut milk- 1 cup


Heat a big pan and pour the oil.

When the oil becomes hot, add the onion with the green chillies, ginger and the garlic.

Sauté well and then add the tomatoes with the turmeric powder.

Fry for a few minutes and then pour 3 cups of water.

Add all the vegetables one by one with enough salt.

When the vegetable are half cooked, pour the milk.

After a few minutes, add the ajinomoto, soya sauce and the pepper.

Let the gravy cook for a few seconds.

Lastly add the thick coconut milk.

When the gravy starts simmering, put off the fire and mix well.

The delicious Alappuzha curry is ready!!   


Thursday, November 08, 2012

கறி மிளகு பிரட்டல்

My close friend who lives in Trichy always makes this dish whenever I visit her home. This is one of my favourite dishes. This is a delicious accompaniment for samabr sadham, mild pulao varieties and also for chappathies and parottas. 


Ingredients needed

Mutton – ½ kilo

Coarsely ground Ginger- 1 tbsp

Garlic paste- 1 tbsp

Turmeric powder- half sp

Shredded coconut- 2 tbsp

Salt to taste

Curry leaves- 2 arcs

Finely chopped shallots [ sambar onions]- 200gm

Finely crushed tomato- half cup

Chilli powder - ½ tsp

Coriander powder- ½ tsp

Oil- 3 tbsp

Fry the following ingredients for a few seconds on slow fire until the aroma starts to float on the air:

Fennel seeds- 1 tsp, peppercorns- 1 tbsp, cloves-2, cinnamon- 1 “ piece


Clean the mutton and cut into small pieces.

Place them in a bowl along with the powders and ginger garlic paste with enough water.

Mix well..

Pressure cook the mutton to 2 whistles and further cook it on slow fire for 5 minutes.

Heat a pan and pour the oil.

Add the onions and fry them well.

Then add the tomatoes with the curry leaves and cook them until they are finely mashed and the oil oozes out.

Add the cooked mutton along with the water.

Add enough salt and mix well.

Cook them for a few minutes.

Grind the coconut with the fired ingredients to a fine paste.

Add this paste to the mutton and cook until it becomes thick gravy.

The delicious Pepper mutton is ready now!