easy dinner recipes for family

Muttai aviyal or Egg aviyal is a popular South Indian dish made with boiled eggs and a coconut-based sauce. Here's a simple recipe to make Muttai aviyal:

Ingredients:

4 hard-boiled eggs, peeled and cut into halves

1 cup grated coconut

2 green chillies

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp mustard seeds

1/2 tsp urad dal

1 sprig curry leaves

2 tbsp coconut oil

Salt to taste

Instructions:

Grind the grated coconut, green chillies, cumin seeds, and turmeric powder into a fine paste in a mixer grinder.

In a pan, heat the coconut oil and add the mustard seeds and urad dal. Let them splutter.

Add the curry leaves and the ground coconut paste. Cook on medium heat for 5-7 minutes.

Add salt to taste and mix well.

Add the boiled egg halves and stir gently to coat them with the sauce.

Cover the pan and cook for 2-3 minutes on low heat.

Serve hot with rice or roti.

Your Muttai aviyal or Egg aviyal is now ready to be enjoyed!

Muttai thokku, also known as egg masala, is a South Indian dish made with boiled eggs and a spicy onion-tomato gravy. Here's a simple recipe:

Ingredients:

4 boiled eggs, peeled

2 onions, finely chopped

2 tomatoes, finely chopped

2 green chillies, slit lengthwise

1 tsp ginger garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

Salt, to taste

2 tbsp oil

Coriander leaves, chopped (for garnish)

Instructions:

Heat oil in a pan and add the chopped onions. Saute until they turn translucent.

Add the ginger garlic paste and saute for a minute until the raw smell disappears.

Add the chopped tomatoes, green chillies, and salt. Mix well and cook until the tomatoes turn mushy.

Add the red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix well and cook for a minute.

Add 1/2 cup water and let the gravy simmer for 5-10 minutes until it thickens.

Cut the boiled eggs into halves and add them to the gravy. Mix gently and let them cook for 2-3 minutes.

Garnish with chopped coriander leaves and serve hot with rice or roti.

Enjoy your delicious muttai thokku/egg masala!

Vengaaya oorkaai, also known as onion pickle, is a popular South Indian condiment made from onions, spices, and oil. Here's a simple recipe to make it at home:

Ingredients:

2 cups thinly sliced onions

2 tablespoons red chili powder

1 tablespoon mustard seeds

1 tablespoon fenugreek seeds

1 teaspoon turmeric powder

1 teaspoon salt

1/2 cup oil (preferably sesame oil)

1/4 cup vinegar

Instructions:

In a mixing bowl, add sliced onions, red chili powder, mustard seeds, fenugreek seeds, turmeric powder, and salt. Mix well and set aside for 30 minutes.

Heat oil in a pan over medium heat. Add the onion mixture and stir well.

Cook for about 5-7 minutes, or until the onions are soft and slightly browned.

Add vinegar and stir well. Cook for another 2-3 minutes.

Remove from heat and let it cool completely.

Store the pickle in an airtight container and keep it in a cool, dry place. It can be stored for up to a month.

Enjoy your homemade vengaaya oorkaai with rice, roti, or as a side dish with any meal!

Karunai kizhangu kozhambu, also known as Yam curry, is a popular South Indian dish. Here's a simple recipe:

Ingredients:

2 cups of diced yam (karunai kizhangu)

1 onion, chopped

2 tomatoes, chopped

1 tablespoon of tamarind paste

2 teaspoons of sambar powder

1/2 teaspoon of turmeric powder

Salt to taste

1 tablespoon of oil

1 teaspoon of mustard seeds

1 teaspoon of cumin seeds

A few curry leaves

Instructions:

Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let the seeds crackle.

Add chopped onions and sauté until golden brown.

Add chopped tomatoes and cook until they become soft and mushy.

Add sambar powder, turmeric powder, and salt. Mix well.

Add diced yam and mix everything together.

Add water and tamarind paste. Mix well and bring it to a boil.

Reduce the flame and let the curry simmer until the yam is cooked and tender.

Serve hot with rice or roti.

Enjoy your delicious Karunai kizhangu kozhambu/Yam curry!

Milagu kozhambu, also known as Pepper Corns Curry, is a popular South Indian dish that is made with a spicy and tangy gravy. Here's a simple recipe for making milagu kozhambu at home:

Ingredients:

1/4 cup black peppercorns

1/4 cup coriander seeds

1/4 cup cumin seeds

1/4 cup grated coconut

1 onion, finely chopped

2 tomatoes, finely chopped

1 tsp mustard seeds

1 tsp fenugreek seeds

1 tsp turmeric powder

1 tsp red chili powder

1 tsp tamarind pulp

Salt to taste

2 tbsp oil

Curry leaves for garnishing

Instructions:

Dry roast the black peppercorns, coriander seeds, and cumin seeds in a pan until they turn golden brown and aromatic. Allow them to cool down.

Grind the roasted spices along with grated coconut into a fine paste using a mixer or blender.

In the same pan, heat oil and add mustard seeds and fenugreek seeds. When they splutter, add chopped onions and sauté until they turn golden brown.

Add chopped tomatoes and cook until they turn soft and mushy.

Add turmeric powder, red chili powder, and salt. Mix well.

Add the ground paste and cook for a few minutes until the raw smell disappears.

Add tamarind pulp and enough water to get the desired consistency. Mix well and bring it to a boil.

Cook for a few more minutes until the gravy thickens and oil starts to separate.

Garnish with curry leaves and serve hot with steamed rice.

Enjoy the spicy and tangy flavor of milagu kozhambu with your family and friends!