Cheeni Avaraikai Kara Curry (சீனிஅவரைக்காய் காரக்கறி )

Commonly known as kothavarankai and in south tamil nadu it is called as ch(s)eeni avaraikai Mostly people make cheeni avaraikai poriyal, paruppu usili, kootu, vathal etc. This curry is little different in taste as well as easy to prepare. We used to have cluster bean plant at home and we are much used to this veg. Mom prepares vathal and preserve almost every year. Even in villages, this kara curry is prepared to accompany their lunch when they work in the fields. My grandma used to prepare this Kara curry just by adding the ingredients like chili powder and the home made masala which she uses for sambar.  If you have sambar powder you can use it, so no need to add chili powder as chilies are already added in it.

 This Curry suits well with Dal, curd rice, or just to mix with rice and eat. We love this curry with Chapati also.

Ingredients:

Cheeni avaraikai / clustered bean - 1 lb
Sambar powder(prefer home made) - 1 (or) 2 tbsp (adjust according to your spice level)
Oil - 2-3 tbsp
salt - as per taste

To temper:
Oil - 2 tsp
mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
cumin seeds - a generous pinch
Curry leaves -1 sprig

Preparation:

1.Wash and remove the strings of the Cluster bean.
2. Cut them into an inch length pieces.
3. In a heavy bottom kadai / pan, heat one tbsp of oil and saute the veg until its raw smell leaves and slightly the color changes (5-8 mins). Don't worry, if the veg turns black here and there.
4. Once the raw smell leaves, add the sambar powder and another tbsp of oil and saute for a minute.
5. Add salt and water (veg need to immerse 1/2 inch below the water level approximately).
6. Cover the vessel with lid and let it boil well in simmer flame. Stir occasionaly.
7. Once the veggie is cooked and all the water is absorbed, switch off the flame and temper with the ingredients listed.
Serve with Rice or Chapati :)

Notes:
1. While sauteing the veg initially, make sure to saute well so it will take less time in cooking.
2. If the veg is cooked and still water is remaining, open the lid and cook for few mins (stir gently).
3. If the water is absorbed, but the veg is not cooked well, add some hot boiling water, do not add cold or normal water.
4. While tempering you can add chopped onions for extra flavor.
5. I prefer home made sambar powder bcoz, it will have channa dal in it and gives a semi gravy texture for the curry. even if you dont have home made masala, no worries, store bought masala also works good.

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Tiffin Sambar

This tiffin sambar version is with Tur dal. Normally tiffin sambar used to be made with moong dal.
I have tasted this sambar at my friend's house and got the recipe from my friend's mom. It was so simple to make with less ingredients. Aunt suggested me to add carrot, beans, potato kind of veg. Here I have used my choice of veggies.

 Ingredients;

Tur dal - 1/2 cup (pressure cook with turmeric, hing, and keep ready)
Onion / shallot - 1/2 cup cubed
tomato - 2
Veg of your choice - 1 to 1.5 cups (carrot, beans, potato, drumstick, egg plants etc) cut them into an inch sized pieces
turmeric - 1/4 tsp
Oil - 2 -3 tsp
Coriander leaves - a fistful ( finely chopped)
salt - to taste

to roast and grind:

channa dal - 2 tbsp
coriander seeds -  1.5 tbsp
red chilies - 3-4 (adjust according to your taste)

To temper :

Oil - 2-3 tsp
green chili - 1
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
cumin seeds  -1/4 tsp
curry leaves - 1 sprig

Preparation:

1. In a pan, dry roast channa dal, corinader seeds, red chilies one by one , let them cool down , powder and keep aside.
2. In a pan, Heat oil and saute onion / shallots , cubed tomatoes by adding one by one.
3.when onion and tomatoes are merged / cooked, add the vegetables, turmeric, salt and saute well. (if egg plants are used, then add them once other vegetables are 50% cooked).
4. Add 2 -3 cups of water and let it boil and roll out well. Now add the ground sambar masala and mix.
5. Once the veggies are cooked, add the boiled and smashed dal (little by little)and mix well. check for salt and adjust.
6. add chopped coriander and switch off the flame
7. temper using the items listed and add to sambar.

Notes:
1. add your choice of veggie
2. No need to add tamarind, if tomatoes are not tangy, add a small amount of tamarind concentrate or extract, say about 1/8 tsp.
3. Either your can temper with ghee or add a tsp of ghee on top of it. It will add extra flavor and taste while serving with tiffins
4. sambar should not be too tick, add half of the boiled dal and chk the consistency, and add the remaining accordingly.

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Bitter Gourd Tamarind Curry (பாகற்காய் புளிக்குழம்பு )

Bitter gourd, might not be a favorite vegetable for many at the same time it is the most favorite for some people like me :). In my native used to get the small bitter gourds, that used to taste awesome. Still remember the fry and kulambu which amma makes when I visit home during holidays.

Here i dont get the small ones, so tried kulambu with the regular long bitter gourds. One small tip before moving to the recipe. Before cooking, soak the cut bitter gourd in salt water, and while cooking, saute well until the veggie turns soft, then add tamarind water. If water is added before sauteing the veg well, it will become more bitter and kids wont eat then. Another important thing to be noticed while choosing this veggie is, "the veg should be pale green, not dark green". Dark green ones will be much bitter in taste.

For this Puli kuzhambu, either you can use coconut milk or ground fresh coconut of your choice. I have used coconut gratings this time.

Ingredients

1. Bitter gourd - 2 medium sized
2. Onion - 1 medium
3. Tomato - 1 big
4. Sambar powder / Vathakuzhambu powder - 1 or 2 tbsp
5 Tamarind - 1 goose berry sized (soak in 3/4 cup of warm water)
6. Salt - as per taste
7. grated coconut / coconut milk - 1/4 cup
8. chopped coriander - a few

To temper:
oil - 1 tbsp
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
cumin seeds - 1/4 tsp
hing - a pinch
curry leaves - a sprig

Preparation:

1. Cut bitter gourds into small rounds (remove hard seeds) and soak in salt water.
2. In a kadai / pan, heat 2 tbsp of oil and add finely chopped  onions, and saute until they turn transparent.

4. Then add finely chopped tomato and saute well.
5. Now Drain water completely from the soaked veg and add it n pan and saute well.
6. Saute until the green veg turns into soft and cooked.

7. Add the sambar / vathakulambu masala powder to it and mix well
8. Now add the tamarind extract, salt and let it cook well
9. at last add the smooth paste of ground coconut and give a quick boil and switch off the flame
10. Temper using the mentioned ingredients and add to the curry.

Garnish with chopped coriander leaves and Serve with hot steamed rice.

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