Ingredients:    
Potato - 2 Nos (Medium size)
Small onions - 100 gram 
Grated Coconut  -  2-½  cup
Coriander powder - 3 tsp
Green Chillies cut into round - 2nos
Tamarind - 
Curry leaves - 2 sprigs
Oil - 2tsp
Salt - To taste
 
 
Chilli powder - 1 tsp
Mustard seeds - 1 tsp
Red Chilli  - 2 nos
 

Method

Slice the potatoes in to ½ length size. Clean the small onions and cut it into lengthy pieces. Fry the grated coconut, coriander powder and chilli powder without using oil. Saute it well till the mixture gets coffee brown colour. Finely grind the mixture without using water and set aside.

Put potatoes and small onions in a vessel and allow it to get half boiled. Then add the finely ground coconut mixture and keep it in medium flame for 6-7 minutes and set aside. Add tamarind pulp and salt and keep stirring.

Take a pan and season with mustard seeds, red and green chilies and curry leaves. Pour  it in on top of  the prepared Theeyal.

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Malabar Egg thokku, a tasty side dish, prepared in coconut oil this egg gravy goes very well as side for any sort of rice dish, can also have the gravy with hot rice too..simple, easy  awesome dish, give a try friends..

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Kurma with Babyshark ..quite interesting rite...yea absolutely this kurma tastes awesome,no need of tamarind paste..with a handful of spices this kurma goes very well with hot rice as well as side for idlies n dosais..this dish will be enough tangy as we were using tomatoes instead of tamarind paste..

Sharkfish n tomato kurma/Surameen thakkali kurma/Sura thakkali kuzhambhu/Shark tomato kuzhambu

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Very good hot spiced tea to have while its too cold...made with a splendid choice of spices this masala tea tastes awesome ... here we go..

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Score: 9.0, Votes: 1

My Mother taught me this.. its really quick and requires very less ingredients. Try it..

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This recipe is name English stew because only English vegetables are used in this. ie... Capsicum, carrots, potato, ginger, beans/french beans, green peas, cauliflower [ optional] For the coconut milk - one full coconut can make three levels of milk, the last milk can be generously made with extra water.

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This chicken kurma preperation is different.and easy too....I learnt it from my kerela friend... This kurma goes well with parota and rice ......just try it out.....

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A traditional Kerala dish made of pumpkin and Ash Gourd.

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Chammandhi Podi

One small coconut,

1/4 kg of urad dal

1 table spoon of Coriander seeds

chillies 6 to 7 ,(you can add more chillies according to your Kaaram/erivu requirement)  

Roast the ingredients, till the grated coconut becomes dark brown.Once it is cooled, add gooseberry size tamarind & appropriate amount of salt. Dry grind it in the mixie coarsely: not nicely like mavu.it should be little rough.salt & tamarind you can add if necessary, in the middle also & grind it. I usually add a little bit of sugar for my taste. it is optional only. Red Chillies You can increase or decrease according to personal kaaram/erivu requirement.

 Will upload photo soon if possible

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Score: 1.5, Votes: 2