The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Carrot cashew masala Aloo bhindi masala Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Carrot cashew masala Aloo bhindi masala Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

Add cloves, cinnamon and cut green chilli and let fry for a min. Add ginger garlic paste.

Fry. Add chilli, turmeric, coriander and cumin powders.

Cover and fry on slow fire for about 7-10 mins making sure it does not burn. Add whole tomato with puree.

Cover and let cook for 20 mins making sure it does not burn. Add salt and sugar.

Add chicken and let fry for 5 mins. Add water to barely cover chicken.

Cover and let cook till curry thickens and chicken cooks. Add peas in the last 10 minutes of cooking.

Serve with Parathas or Rice. RELATED RECIPES Raw banana kofta curry Soya chunks vegetable curry Kadala curry with puttu Hyderabadi Fish Curry Brinjal curry Ingredients: 1 Whole Chicken 2 medium Onions cut 1 stalk Curry Leaves 3 Cloves, 1 piece Cinnamon stick 1 Green Chilli 1 1/2 tsp Ginger Garlic paste 1 tsp Red Chilli pow 1/2 tsp Turmeric 1 tsp Coriander pow 1 tsp Cumin powder 1 tsp Salt - or to taste 1/4 tsp or less - Sugar 3 Tomatoes with puree (canned whole tamato) 1 1/2 cups Peas (frozen) (less)