Shrimp mushroom curry

One day I wanted to make something nice for my lunch, as hubby dear had an official lunch in a restaurant. I know mushroom and shrimp are not his favorite and then it was the time to cook that small pouch of shrimp sitting in the freezer.  This is a very quick curry for those kind of lunches and my lunch also became equally delicious with this shrimp kulambu :) Anyways he took me to the same restaurant the next weekend:)

Ingredients:
Shrimp - 10 numbers
mushroom - 10 numbers
shredded coconut - 1/4 cup
cumin - 1/2 tsp
garlic - 3 cloves
curry leaves - few
oil - 1 tbsp
fennel seed - 1 tsp
onion - 1
tomato -1 
salt - to taste
red chilly powder - 3/4 tsp
coriander powder - 1 tsp
turmeric powder - 1/4 tsp
 cilantro - few

Method:
Rinse the mushroom and halve them.
Peel, devein and  rinse the shrimps.
Grind coconut, garlic and cumin together to a fine paste.
Heat a tbsp of oil in a wok. Add fennel, let them get red. Then add curry leaves, finely chopped onion.
As it gets golden, put the chopped tomato and cook this covered till tomato is completely soft.
Now put the shrimp , mushrooms , salt and saute for a minute.
Then pour the prepared masala, coriander powder, turmeric powder, red chilly powder and bring to a boil.
Cook covered in mild heat for 5 minutes and switch off.
Garnish with finely chopped cilantro.
Shrimp mushroom kulambu is ready !

Serving suggestions:
Makes a good side dish with idly, dosa , rice or chapati.

Kathirikkai rasavangi

Kathirikai rasavangi is a kind of thick sambar with freshly ground masala. This could be the one line recipe for this most cherished Tamil recipe. While looking for something memorable to do with my homegrown eggplants, this name came to my mind.  Though I have heard a lot about this recipe in many Tamil stories, novels and tasted it in some marriages, I had the chance to cook it very recently only. I have read this recipe many years ago in a recipe book as kathirikkai paruppu koottu . Then I found a very nice recipe in this wonderful website  Subbus kitchen .  Thanks to the author, now I know how to make an authentic rasavangi (eggplant dal). We can make this curry with pumpkin also.

Eggplant rasavangi

Rasavangi powder preparation.

Ingredients:
Eggplant - 1/2 kg
tamarind - gooseberry size
salt - to taste
turmeric powder - 1/2 tsp
tuvar (toor)dal - 1/2 cup
channa dal - 2 tbsp

To roast and grind:
coriander seed - 2 tbsp
dry red chilly - 6
channa dal - 1.5 tbsp
shredded coconut - 1/2 cup

to temper :
oil - 1 tbsp
mustard - 1 tsp
channa dal / urida dal- 1 tsp
cumin - 1 tsp
curry leaf - few
hing - 1/4 tsp

Method:
Pressure cook the tuvar dal, turmeric powder to three whistles or till soft. Mash and keep aside.

In the mean time heat a pan with a tsp oil and  roast coriander seed, dry red chilly and channa dal together till the dal turns mild red.
Then add the shredded coconut and fry till it smells good.
Let cool and powder these fried items together.
Keep aside.

Cut the brinjal / eggplant to 2 inch long pieces.
Add 1 cup water, channa dal and eggplant. Wait till eggplant is cooked (less than 5 minutes), add the tamarind extract and salt.

Then add the mashed toor(tuvar) dhal, prepared masala powder and bring to a boil.
Switch off immediately.

In a separate pan , heat 1 tbsp oil. Add mustard, channa dal ,cumin and let mustard crackle. Then add hing, curry leaves. Pour this tempering over hot rasavangi. Mix and serve.

Katharikkai rasavangi is ready!

Serving suggestion:
Serve as curry over rice or as side dish.