Cucumber raitha

Ingredients:
Cucumber  :  1
Salt to taste
Green chilli : 1
Coriander leaves 1 tbsp
Curd : 1 cup
Grate the cucumber. Add salt.  Beat the curd and mix it with cucumber. add the green chilli and coriander leaves. No seasoning required.
Method (2)
Grind 2 tbsp of coconut with green chilli and qtr tsp of mustard seeds and mix it. Season it with mustard seeds 1 tsp and 1 red chilli.

Sambar - Mixed Vegetable

Ingredients:
White pumpkin : 4-5 big cubres
Red pumpkin: 4-5 big cubes
Drum stock : 1
Bhindi : 3-4
Brinjal - small size 1 (optional)
capsicum - small size 1 (optional)
Tomatoe - 1
coriander leaves - chopped 1 tbsp
Tamarind : limesize
Salt to taste
Turmeric powder: qtr spoon
Toor dal : qtr cup
For gravy:
Red chilli - 5-6
Coriander seeds - 1 tbsp
Methi seed - qtr tsp
Asafoetida - 1 pinch
Oil 1 tsp
Coconut - 2 tbsp

Method:
Cook toor dal separately in a cooker.
Extract tamarind pulp.  Cook the vegetables in tamarind water adding turmeric powder and salt.
Broil the coriander seeds, methi seeds, red chilli and asafoetida.  Grind it coarse adding coconut.
When the vegetable is cooked add the cooked dall and the ground paste. Bring it to boil. Season it with mustard seeds. add coriander leaves

Brinjal and lobia seeds

Ingredients:
Brinjal - Chopped 1 cup
Tamarind - limesize
lobia qtr cup (preferably the red variety)
Turmeric Powder : Qtr tsp
Salt to taste
For gravy:
Oil : 1 tsp
Chana dal : 1 tbsp
Urid dal : 1 tbsp
Red chilli - 5-6
Asafoetida : 1 pinch
Coconut : qtr cup.
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Cook lobia in cooker separately.
Extract tamarind pulp. Boil brinjal in tamarind water adding turmeric powder and salt.
Broil chana dal, urid dal, red chilli.  when the dal turns golden colour add asafoetida and coconut and broil it till the coconut turns golden brown. Grind it to a fine paste.
When the vegetable is done add the cooked lobia and the ground paste. adding enough water to the required consistency. Boil it for about 2-3 minutes. Remove it from stove. season it with mustard seeds and then add curry leaves (7-8)

vendakkai & drum stick sambar

Ingredients:
Toor dall : 1/2 cup
Tamarind: 1 lime size
Bhindi : 6
Drum Stick : 2
Tomato : 1
Coriander leaves : chopped 1 tbsp
Sambar Powder : 3 tsp
Salt to taste
for Seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Asafoetida : 1 pinch
Cut drum stick and Bhindi - 1-2 inches long.
cook in tamarind pulp adding turmeric ( qtr spoon) salt and 1 tsp of sambar powder.
cook toor dall separately.
when the vegetable is done add the cooked dall mashing it well. chop tomatoe. adding 2 tsp of sambar powder.  bring it boil. remove it from stove. season it with mustard, and then add the chopped coriander leaves.

Bittergourd Sambar (Parikkai Pitlai)

Ingredients:
Chopped Bittergourd : 1 cup (remove the seeds while cutting)
marinate the bittergourd with 1 tspp of salt for 5-10 minutes. Wash it under running water. This is to take away the bitterness.
Toor dal: just above qtr cup.
Tamarind : 1 limesize. Soak it in water
Salt to taste
curry leaves.
For gravy:
Chana dal : 1 tbsp
Urid dal : 1 tsp
Red chilli 5-6
Asafoetida - 1 pinch
Oil : 1 tsp
Grated coconut : Qtr cup
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Extract pulp from imli. adding water.   Boil the vegetable in tamarind pulp adding qtr sppon of haldi and salt.
Cook toor dal separately in a cooker.
Broil the chanadal, urid dal and red chilli in oil. Add asafoetida.  Grind it to a fine paste with coconut.
When the vegetable is cooked add toor dall and the ground paste.  add water depending on the consistency.
Season it with mustard seeds. add curry leaves.
There is another method: saute the vegetable in oil and then cook it in tamarind water.  You can also add cooked kabuli chana - qtr cup. and for gravy you can fry little pepper (1 tsp)with the dal. For seasoning you may also fry 2 tbsp of cocnut golden brown and add.