Green Gram Dall

INGREDIENTS: MOONG (GREEN GRAM) 1 CUP
GARLIC 1-2 PODS
GINGER 1 SMALL PIECE
ONION 1
TOMATO 1
CHILLI POWDER 1/2 TSP
GREEN CHILLI 2
CORIANDER LEAVES
1 TABLE SPOON GHEE OR OIL
JEERA 1 TSP
SALT TO TASTE

METHOD: SOAK MOONG FOR 1 ONE HR AND PRESSURE COOK THE SAME
ADDING 4 CUPS OF WATER AND SALT.
CHOP OION/GINGER/GARLIC,AND TOMATO TO FINE PIECES
HEAT GHEE AND ADD JEERA. WHEN JEERA CRACKLES - SAUTE
ONION,GINGER AND GARLIC. WHEN ONION TURNS TRANSPARENT
ADD TOMATO AND SAUTE. POUR THE COOKED DALL INTO THE
MASALA. ADD SALT. SLIT THE GREEN CHILLI AND PUT. BOIL THE
SAME FOR ABOUT 15 MINUTES IN SLOW FIRE. TAKE OUT FROM THE FIRE. GARNISH WITH CORIANDER LEAVES.

MIXED DALL:

INGREDIENTS: 1 TABLE SPOON TOOR DALL, MOONG DALL, CHANA DALL AND URAD DALL.
TURMERIC POWDER 1/4 TSP
CHILLI POWDER 1 TSP
GARAM MASALA 1 TSP
SALT TO TASTE
ONION 1
TOMATO 1
GREEN CHILLI 2
GHEE 1 TABLE SPOON
JEERA 1 tsp

WASH IT AND PRESSURE
COOK ADDING WATER, TURMERIC POWDER AND
SALT.
HEAT GHEE, ADD JEERA. WHEN JEERA CRACKLES
ADD ONION, FRY IT TILL IT TURNS TRANSPARENT. MIX THE MASALAS IN LITTLE WATER AND ADD THE SAME TO ONION. GRATE
THE TOMATO AND SAUTE. ADD CHOPPED
GREEN CHILLIES. POUR THE COOKED DALL.
ADD WATER TO THE REQUIRED CONSISTENCY.
BOIL IT FOR 5 MTS. ADD CHOPPED CORIANDER
LEAVES. SERVE IT FOR RICE OR ROTI.

paruppu thohayal

Ingredients: Toor Dall 2 tablespoons
Whole Redchilli 2
Grated coconut 1 cup
Salt to taste
no oil required

Broil toor dall with red chilli till dall turns red.
Grind dall and red chilli with coconut adding salt to a fine paste.

Tamarind Thohayal:

Ingredients: Tamarind - amla size
Urad dall - 1-11/2 tablespoon
asafoetada -
Red chilli = 3-4
Oil 2 tsp
Method: Heat oil , fry urad dall,asafoetada and red chilli till the dall turns nice pink
remove it from fire.
Grind with tamarind, coconut and salt - slight coarse.

vathal kozhambu - spicy dish

very simple

Ingredients : Imli (tamarind) little more than lime size (paste 6-8 spoons
Salt
Chilli Powder 1 tsp
Sambar powder 2-3 tsp
asafoetada (hing)
turmeric 1/4 spoon
fenugreek(methi seeds) 1 tsp
Whole red chilli 2
manathangalika or chundakai vattal or drum stick/small onion
mustard 1 tsp
Til oil : 2 tablespoon
Salt to taste
Curry leaves : 5-6

extract tamarind pulp adding water. use about 400 ml of water. In kadai heat til oil and season mustard,methi,red chill and asafoetada. Take out from fire and add chillipowder/sambar powder,pour the same in tamarind pulp. fry the any of the above vathals and add it to the tamarind pulp. or saute drumstick/small onion and add. Add salt and turmeric powder. Boil it till the gravy gets thick. If its watery - take a spoonful of rice flour mix it little water and add it to the gravy. In the end put the curry leaves.

AVIYAL

Vegetables : Yam 150 gm or 1 potato
Snake guard 150 gm
White pumpkin 150 gm
Red pumpkin 100 gms
Beans 100 gms
String beans 100 gms
Peas (optional) 100 gms
Drum stick 1-2
Raw mango 1 (optional)

Coconut : 1 cups
Dahi : 1 cup
Salt : to taste
Green chilli : 8-10 (according to taste)

Cook vegetables in water adding salt. Red pumpkin,drum sticks and mango to be added when other vegetables are alomost done

Grind coconut, green chillies with curd to a fine paste.

Add the same to the cooked veggies and bring it to boil. Water for required constency.

Add curry leaves and coconut oil before taking out from stove.

mixed vegetable

Vegetables: snakeguard(podalangai),pumpkin(mathan),white pumpkin,(elavan or Pooshanikkai), chowchow(Bangalore kathirikai)
Can make a combination of snakeguard ,chowchow and pumpkin or only snakeguard

Snakeguard: 500 gms
Pumpkin : 150 gms
Ingredients: Toor dall or moong dall 1 cup
Haldi Powder 1/2 tsp
chilli powder 1 tsp
Salt to taste
cummin sees 1 tsp
coconut (grated) 1 cup
Mustard 1 tsp
Urad dall 1 tsp
Oil for seasoning 1 tsp
curry leaves

Cook dall separately in cooker.
If its moong dall broil the dall to lightpink and then cook. It gives a nice taste and aroma

Cut the vegetables in small cubes and cook the same adding water just covering the vegetables,haldi powder,salt and chilli powder.

Grind coconut to a fine paster with jeera. When the vegetable is done, add the cooked dall and the coconut paste. Add water, if required, according to the consistency.

Season mustard and urad dall in one tsp oil (coconut oil optional)
Add curry leaves.

Similarly you can make only with drum stick . Here instead of chilli powder, fry 2 red whole chilli in oil and grind it with the coconut. For Murungakkai Erussery, fry grated coconut ( 2 tablesppon) till golden brown and add the same in the end.

There is one more combination of yam and green brinjal. Method is same as method no.1

Manga Elavan Kootan

RAW MANGO 1 SMALL SIZE
WHITE PUMPKIN 250 GMS
FOR GRAVY:GRATED COCONUT 1 CUP
GREEN CHILLI- 5 TO 6
1 CUP CURD
HALDI
SALT
RED CHILLI
METHI (FENUGREEK SEEDS) - HALF TSP
KARI PATHA

cUT PUMPKIN IN 1 INCH SIZE CUBES. sIMILARLY CUT MANGO AS WELL.
COOK THE PUMPKIN IN WATER WITH HALDI AND SALT. WHEN IT IS ALMOST DONE ADD MANGO PIECES AND COOK FOR 5 MINUTES.

GRIND ONE CUP COCONUT WITH GREEN CHILLI TO A FINE PASTE AND ADD IT TO THE COOKED VEGETABLE. ALLOW IT TO BOIL FOR 2 MINUTES. BEAT 1 CUP CURD , ADD IT IN SIM FLAME. WHEN IT STARTS FROTHING REMOVE IT FROM FIRE. SEASON IN ONE TSP OIL MUSTARD,METHI AND 2 RED CHILLI. ADD THE CURRY PATHA.

ANOTHER METHOD:

YOU CAN ADD ONE DRUM STICK. IT GIVES A DIFFERENT FLAVOUR.
FORTHIS BROIL HALF TSP METHI AND 2 RED CHILLIES AND GRIND IT WITH COCONUT AND GREEN CHILLIES.
HAVE IT WITH HOT RICE AND PAPAD AND STIR FRIED VEGETABLES.

BINDI PACHADI

BINDI 200 GMS
IMLI LIME SIZE MEASUREMENT - OR PASTE 4-5 TSP
GREEN CHILLI - 3-4
SALT TO TASTE
CHILLIPOWDER HALF TSP
JAGGERY - TO TASTE
MUSTARD
HING
METHI SEEDS

METHOD
CUT BIND INTO HALF INCH PIECES. SLIT GREEN CHILLIES.
HEAT OIL. PUT 1 TSP MUSTARD, HING AND METHI SEEDS. WHEN MUSTARD CRACKLES PUT THE CUT BINDI AND GREEN CHILLI. FRY IT FOR ABOUT 5 MTS. ADD THE TAMARIND PULP. LET THE BINDI GET COOKED. ADD THE JAGGERY AND KEEP IT ON MEDIUM FLAME TILL THE GRAVY THICKENS. TAKE IT OUT FROM FIRE. CAN HAVE IT WITH MOLAGOOTTAL.

METHOD 2
EVERYTHING SAME. INSTEAD OF PUTTING GREEN CHILLI, GRIND THE SAME WITH 2 TBSP OF GRATED COCONUT, RAW MUSTARD AND ADD IT WHEN THE BINDI GETS COOKED.