Ginger Chutney

Ingredients:
Ginger - 2 large pieces.
Mustard Seed: 2 spoons
Urad dal: 1 tablespoon
Dried red Chillies: 4-5
Tamarind: small piece
Jaggary: 1 spoon (according to taste)
Salt to taste.
Method:
Add oil (2tbsp) in a pan and heat. Add mustard, and when it starts popping, add urad dal, ginger and the red chillies. Fry till dal turns pink. Remove from fire. Cool, and grind with tamarind, salt and jaggery in a blender.

Morkootan

Ingredients for the gravy:
Curd      :     2 cups
Salt        :      to taste
Green chilli:   5-6 (according to the spice tolerance)
Grated coconut:  1 cup
For seasoning:
Cooking Oil  :  1 tsp
Mustatard     :   1 tsp
Fenugreek(Methi seeds) : 1/4 tsp
Red chilli(whole)  :  2
curry leaves : 8-9
Vegetables which can be used :
White Pumpkin
Red pumpkin
Yam
Arvi
Fresh methi
Bhindi
freshly made dal vadas.
Method:
If it is pumpkin  - 1 cup cut into big cubes. Boil it in water with haldi and salt.
Yam/Arvi : Boil it in cooker. Yam skin to be peeled before cooking.
Beat the curd and keep. Grind coconut with green chilli to a fine paste adding the beaten curd.
Add enough buttermilk (beaten curd) to the required consistency.  Add the cooked vegetables into the gravy and boil it in slow fire till it starts frothing.  Remove it from fire. Add curry leaves.  Season it with mustard,methi seeds and red chilli.
For Vada. Soak 1 cup toor dall, 1/2 cup chana dal, 1 tbsp urid dall and little rice.  grind it coarse with salt, green chilli/red chilli and asafoetida.  Make small lime size balls, flatten it and deep fry.