Kitchen Corner-Try It

Vazhuthananga Thairu Curry/Eggplant Yogurt Curry Today's recipe is a quick side dish for rice made with eggplant and tempered yogurt.  Give this recipe a try ,you will surely love it. Ingredients Eggplant - 1 medium sized ( or 6-7 small ones) Yogurt- 1 1/2cup Onion- 1/2 Green chilly-3 Curry leaves- 1 spring Turmeric powder- 1/4 tsp Chilly powder- 1/2 tsp Fenugreek powder- 1/4 tsp Cumin powder- 1/4 tsp Hing/asafoetida- a pinch Mustard seeds- 1/2 tsp Oil- 2 tbs salt to taste Cut egg plants into cubes and mix turmeric, chilly powder and salt. Heat oil in a pan and add mustard seeds. When it splutter add onions, green chilly, curry leaves and saute for a minute. Not add the eggplant and saute for two minutes in high heat. Cover and cook in low flame and till eggplants gets slightly roasted. Switch off the flame and allow it to cool down a bit. Mix yogurt with fenugreek powder, hing,cumin powder and salt. Pour this over the roasted eggplant and ge...

Inji Thayir Inji Thayir is a healthy side dish that can be served with rice or as a dipping sauce. It is spiced yogurt flavored with ginger. This can be serve with sadhya meal.Sadhya requires elaborate cooking and sometimes quick fix recipes like these are real time savers.  Try this, you will surely love it. Ingredients Ginger-1 inch thick Yogurt- 11/2 cup Green chilly- 2 Grated coconut- 1 tbs curry  leaves- 2-3 Salt to taste Using mortar and pastel make a course mixture of coconut, ginger, green chilly and curry leaves. Mix this with yogurt and salt and serve. You can also do a tempering with 1 tsp oil, mustard seeds and curry leaves. Pour this over the inji thayir. Note: the one with tempering is served in different regions along with sadhya and is called also inji kichadi Try this Hop you will all enjoy!