Olan-A coconut milk based side dish

Olan is a simple and mild dish and is a good accompainment for theeyal,vathakulambu or any other spicy dish of that kind.This is traditionally made with ash gourd(vellai poosani).But i've made this with zuchini squash and it came out well.Since nagercoil was once part of Kerala(till 1950) most of our dishes will be similar to those of Keralian dishes with lots of coconut and/or coconut milk.This is one such dish and here goes the recipe.
Ingredients:

Black eyed peas or Whole Moong - 1/2 cup
Ask gourd or Zuchini Squash -1 cup(peeled and chopped)
Diluted coconut milk -1 cup
Thick coconut milk -3/4 - 1 cup
Green chilles -3
Curry Leaves - few
Corn starch -2 tsp
Coconut oil - 1-2 tsp

Method:

1.Dry roast the black eyed peas for a few minutes(If using moong omit this step) in a pressure pan.
2.Add the cut vegetables,green chillies,curry leaves and the diluted coconut milk in the pan and pressure cook them till the beans r cooked but not mushy(3 whistles after steam comes out).
3.Once the steam escapes completely,open the pan and add salt and boil it for 5 minutes.Now add the thick coconut milk and heat it for 1-2 minutes.Do not boil it,else the coconut milk will curdle.
4.Finally add the corn starch mixed in 1/4 cup of water.This makes the gravy thicker and its purely optional.Once the gravy thickens add the coconut oil and switch off the stove.Enjoy this dish with hot theeyal and rice.

Theeyal-Spicy Curry Made with Roasted Coconut

Since my blog title is "Naanjil Naattu Samaiyal" i'll start with a famous nanjil dish-"Theeyal".Its a cocunut based dish & u can use any kind of veg. like brinjal,okra,drumstick,black chenna,yam(chenai),snap peas(avarakkai)...I love to make this with black chenna.Its ideal to take for picnics as "Kattu Saadam".

Ingredients:

Grated Coconut - 2 handful
Dry red chillies - 4 (or as per ur spice level)
Corriander seeds - 1 1/2 tbsp
Whole black pepper - 1/4 tsp
Small Onion/Shallots -5-6 nos
Curry Leaves - 1 sprig
Black Chenna -1/2 cup (soak it for 10 hrs or overnite)
Tamarind -small lemon sized (soak in water & extract juice)
Salt to taste

For Seasoning:
Oil - 2 tsp
Mustard seeds
Fenugreek Seeds
Small Onions 2 no.s chopped
Vadagam (optional)

Method:

1.In a nonstick pan roast all the ingredients except chenna ,salt and tamarind with little oil (1tsp) till the coconut turns dark brown.
2.Grind this mixture into a smooth paste adding water.
3.Cook the cheena in a pressure cooker till its soft.
4.Add salt & tamarind juice to the ground mixture.Add water to get the required gravy consistency.
5.Pour this in a kadai along with cooked chenna & allow it to boil for 5 to 10 mins or untill the raw tamarind smell is gone.
6.Heat oil in a seasoning pan & add all the seasoning ingredients & tempur it.Pour this into the gravy.

Note:
If using any other vegetable,cook it seperately & then add to ground mixture.If using okra saute it instead of boiling.

Serve hot with white rice or even idly/dosa.

My First Post

Hey Everyone!

This is my first blog and i'm really excited to type my first post.I'm a homemaker living in the U.S.I'm very much interested in cooking right from my school days and I would be glad to share some of my recipes with u all.I see 1000s of food blogs in the net these days & thought to myself "Why dont I start one and spend my free time usefully"-thats how i ended up starting "Naanjil Naattu Samaiyal".Guess thats enough for an intro.Meet you people soon with my recipes...