Curd Rice / Thayir Sadam

Thayir Sadam

Ingredients

Cooked rice - 1 cup
Curd - 1 cup
Milk - 1/2 cup
Minced carrot - 1 no
Minced cucumber - 1 no
Chopped curry leaves - few
Green chilli chopped - 1 no optional
Salt to taste
Butter at room temperature - 2 tsp
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chilli - 1 no

Curd Rice

Method
1. Mash cooked rice with ladle or fingers. Add butter and salt to mashed rice and mix well.
2. To the mashed rice add curd and milk, again mix well.
3. Heat oil in a pan, add mustard seeds, curry leaves and red chilli, when mustard crackles add the tempering to the curd rice. 
4. Add all other ingredients to the curd rice, mix well and serve.

Thayir Sadam

Chettinad Eral Vazhakkai Muttai Poriyal / Prawn Raw banana Egg Fry

Eral Muttai Poriyal

Ingredients

Prawn medium size - 1/2 kg
Onion large chopped - 3 nos
Tomato small - 1 no

Raw banana ( peeled and chopped) - 1 no
Curry leaves chopped - few
Ginger and Garlic paste - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Black pepper crushed - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 4 tsp

For eggs
Eggs - 4 nos
Turmeric powder - pinch
Red chilli powder- 1/4 tsp
Salt - 2 generous pinch
Water - 1 tbsp

Chettinad Prawn and Egg fry

Method
1. Combine water, turmeric powder, chilli powder and salt given for eggs in a bowl, mix well. Now break the eggs one by one into bowl and whisk until frothy.
2. Heat oil in a pan, add chopped onions, ginger garlic paste and curry leaves to the pan, sauté until onions turn glossy and transparent. 
3. Add the chopped raw banana, peeled and cleaned prawns to the onions in the pan and sauté until prawns slightly curls.
4. Add the chopped tomatoe to the pan and cook for a minute.
5. Add red chilli powder, coriander powder, crushed pepper, turmeric powder, salt and 150ml water to the pan, stir well and bring prawn mixture to boil.
6. Cook for 5 mins until the raw banana is cooked, prawn is tender and gravy dries up.
7. Now reduce the pan heat to medium, if required add 1 tsp oil to the prawn fry. Add the whisked egg mixture to the prawn fry and increase pan heat to high.
Quickly stir fry so that eggs starts to cook and resembles scrambled egg.
8. With the help of ladle break the prawn and eggs into fine pieces which resembles like mince.
Serve hot with rice
Chapati or Dosa.

Capsicum Sambar / Kudamilagai Sambar

Capsicum Sambar

Ingredients

Capsicum/ Green bell pepper chopped - 1 no
Toor dal cooked - 1 cup
Shallots / small onions chopped - 10 nos
Tomato chopped - 1 no
Tamarind extract - 1/4 cup 
Salt to taste
Turmeric powder - 1/4 tsp
Curry leaves - few
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 2 tbsp

Sambar powder ingredients
Coriander seeds - 2 tbsp
Red chilli - 2 nos
Cumin seeds - 1 tsp
Fenugreek / Vendhayam - less than 1/4 tsp

Method
1. Dry roast the ingredients given under Sambar powder and grind to fine powder.
2. Heat oil in a pan, add mustard seeds and cumin seeds. Allow to crackle. 
3. Add chopped onions, curry leaves and sauté until onions turn transparent, add the chopped capsicum and tomatoe to the pan, stir fry for a minute.
4. Add a cup of water and tamarind extract to the pan and bring to boil. Add turmeric powder, Sambar powder and salt to taste.
5. Cover pan with lid and allow Sambar to boil for 2 mins. Add the cooked Toor dal, stir well and boil Sambar for another 2 mins without lid.
Serve hot capsicum Sambar with steamed rice
Idli or dosa.