Tamilnadu Curry Families

One Page Cookbooks Tamilnadu Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Thayir Pachadi (Raw Yogurt curry) Basic Recipe : Carrot Thayir Pachadi Take half a handful of grated carrot. Mix in two pinches of salt and a cup of yogurt. (Consistency : Thickish) Can mix in any chopped/ grated, salad vegetable (Tomato, onions, cucumber, radish, beetroot,..), Stir fried veggies ( Bell pepper, okra, ridge gourd ) or chopped and boiled vegetables ( Potato, Banana stem etc.,) No Cook Recipe.	Tamil curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt Key Starches: Rice & Millets ( Kambu, Ragi, Saamai) Typical breakfast:: Idli, Vada, Poori, Pongal, Dosa, Upma served with sambar / chutney Lunch : Rice with a variety of curries listed to the left. Key Flavourings: Mustard, Curry leaves, Asafetida, Turmeric, Chili powder, Coriander powder, Cumin. Universal flavouring /Garnish Heat half a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. This is the universal flavouring cum garnish for all south Indian curries Making Sambar powder : Take a handful of dry red chilies, dhania, three pinches of cumin, two pinches of fenugreek. Roast and grind together with a pinch of asafetida and turmeric powder. Instant Sambar powder : Mix half a handful each of chili powder, dhania powder, 2pinches each of asafetida and turmeric powders. Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils Preferred fats : Sesame oil, Ghee, Protein Source: Lentils (Tuvar dal, Mung dal, Channa Dal, ), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork are uncommon. Common Vegetables: Eggplant, , French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Spinach, raw banana, yam, onion, tomato. , Gourds ( snake, bottle, bitter, ash), Souring agents :, Tamarind, Green mangoes, Yogurt, Tomatoes .Desserts : Sweets from cooked down milk (Payasam,), Sweets from milk solids (Thirittipal, Palgova), Sugar syrup based sweets (Jalebi, Laddoo ), Mysorepak Shopping List: 500 ml : yogurt 250 gms : carrot, ,cabbage, ridge gourd, ash gourd, radish, Porikadalai ( roasted chickpeas),coconut, Tuvar dal. 100 gms : Salt, Garlic, Tamarind paste 50 gms : Mustard, Asafetida, Dry red chilies, Asafetida, Cumin seeds, Coriander powder, Chili powder, Vatral, Jaggery, Pepper,
2.: Podi (Powdered spicy lentils) Basic Recipe : Pori Kadalai Podi In a mixie, Take half a handful of roasted, husked and split chickpeas. (Pottu Kadalai). Add two dry red chilies & two pinches of salt. Grind to a powder. (Consistency: Powdery). Can use any roasted lentil ( Tuvar dal, mung dal, chana dal, horse gram, peanuts etc). No Cook Recipe.
3.: Thogayal (Blended sour curry) Basic Recipe : Thenga Thogayal Take a handful of grated coconut. Add a dry red chili, and two pinches of salt. Optionally, add a bit of tamarind or a garlic clove. Blend to a coarse paste.(Consistency : Thick ). Can blend a variety of raw salad vegetables ( carrot, onion radish..), roasted lentils or stir fried vegetables along with coconut. No Cook Recipe.
4.: Poriyal (Dry curry) Basic Recipe : Cabbage Poriyal Heat a spoon of oil. Add two pinches of mustard, urad dal and two red chilies. Add two handfuls of chopped cabbage, two pinches of salt and half a handful of grated coconut. Stir and cook on medium heat for 5 minutes. Can use a variety of stir fried / boiled vegetables / lentils ( Potato, okra, eggplant,beans etc) ( Microwaving vegetables for 2-3 minutes before cooking poriyal really shortens cooking time)
5.: Kulambu (Sour Stew) Basic Recipe : Vatral Kulambu Heat two spoons of oil. Add half a handful of sun dried vegetables. Add a cup of tamarind water. Add two pinches each of rice flour, jaggery. salt, and kulambu powder. Bring to a boil & simmer for five minutes. (Consistency: Soupy ). Can use a variety of stir fried vegetables ( Garlic, okra, bell peppers, shallots, eggplant ..) or boiled veggies ( squash, sweet potato, other tubers , Drumstick )
6.: Masiyal (Boiled & Mashed curry) Basic Recipe : Chenai Masiyal: Take a handful of skinned, chopped and boiled yam. Mix in the juice of half a lemon, two pinches each of salt, chili powder and a pinch of turmeric. Mash coarsely. Can use a variety of boiled vegetables / lentils ( Eggplant, Tuvar dal / Mung dal etc)
7.: Kootu (Coconut – Lentil stew) Basic Recipe : Peerkangai Kootu Take half a handful of coconut, a green chili and a couple of pinches of cumin. Add two spoons of water and blend to a smooth paste. Mix in a cup (200 ml) of water, add half a handful of chopped ridge gourd and simmer for five minutes. (Consistency: Thickish) (Can use a variety of boiled vegetables – carrot, spinach, gourds), and boiled lentils.
8.:. Rasam (Thin curry) Basic Recipe : Milagu Rasam Mix half a spoon of tamarind paste in a cup of water. Mix in three pinches of sambar powder / rasam powder two pinches of salt and three pinches of coarsely crushed black pepper. Bring to a boil and take off the flame. Can mix in stir fried garlic, tomato, stir fried baby eggplant, fried sun dried neem flower etc. A variety of stock (lentil stock, vegetable stock, meat stock) can be used in place of water.
9.: More Kulambu (Buttermilk Stew) Basic Recipe : Pooshini More Kulambu Take half a handful of coconut, two pinches of cumin, a garlic clove and a green chili. Blend to a paste with a two pinches of salt. Mix in a cup (200 ml) of buttermilk. Add a handful of chopped and boiled ash gourd and simmer on low heat for five minutes. (Consistency: Soupy). Can use a variety of boiled vegetables (Carrot, colocasia, beans) or stir fried veggies (Okra / eggplant).
10.: Sambar (Tamarind - Lentil Stew ) Basic Recipe : Mullangi Sambar Mix half a spoon of tamarind paste in a cup of water. Add a handful of boiled tuvar dal. Add two pinches of salt and three pinches of sambar powder. Add a handful of sliced and boiled radish. Bring to a boil and simmer for five minutes. (Consistency : Soupy ). ( Can use a variety of boiled vegetables – Carrot, ash gourd, colocasia or stir fried veggies ( eggplant, okra )