Sambar

Toor daal/tuvara parippu          1/2 cup
carrot                                       1            
potato                                      1
ash gourd/kumbalanga            small piece
drumstick                                1
colocasia/chembu                    1
eggplant                                   1
tomato                                      1
ladies finger                             4
shallots                                     8
tamarind                                   gooseberry sized
asafoetida                                  1/4 tsp

chilly powder                                      1/2 tbsp
coriander powder                                1 tbsp
turmeric powder                                  1/4 tsp
sambar powder                                    4 tbsp

season with/thalikan
mustard seed                           1/2 tsp
shallots                                    1 tbsp
whole red chilly                      3
curry leaves
salt to taste
Soak tamarind in 1/2 cup of warm water for some time, squeeze and take the extract from it, Keep aside.
All the vegetables(carrot,potato,ash gourd,drumstick,eggplant,tomato,ladies finger,colocasia)cut into medium sized pieces  
Toor dal cook in a pressure cooker, by adding enough water up to 2- 3 whistle. 
After the pressure settles open the cooker put all  the vegetables(potato, carrot,colocasia,eggplant drumstick,shallots),salt, pressure cook on medium flame, 1 whistle is enough.
Heat coconut oil in a pan crackle mustard seed,shallots,whole chilly,curry leaves, saute it add ladies finger tomato,cook 1 minutes, add chilly powder,turmeric powder, coriander powder stir well when the raw smell removes from it.
Pour cooked veggies into the pan, add tamarind pulp and take the sambar powder in a bowl, add some water mix well add this also. Simmer on low flame some more time and add more water if needed.
Add chopped coriander leaves and asafoetida and simmer for 2 minutes. Remove from the flame.

Tomato Rasam (Kerala Style)

Tomato Rasam (Kerala Style)










Tomato                                        1
tamarind                                       gooseberry sized
jaggery                                         1 tsp
Cooked Toor dal                            1/4 cup
chilly powder                                1/2 tsp
coriander powder                           1/2 tsp
cumin powder                                 1/4 tsp
turmeric powder                              1/4 tsp
pepper powder                                 1/2 tsp
asafoetida                                         1/4 tsp
coriander leaves
mustard seed                                     1/2 tsp
curry leaves
crushed garlic                                    2 tsp
coconut oil
salt to taste


Soak the tamarind in half cup water then squeeze the pulp from the soaked tamarind,keep it aside

Heat oil in a pan, crackle mustard seed, add curry leaves,whole red chilly, crushed garlic stir well continuously  add sliced tomato,stir well and add chilly powder,turmeric powder,coriander powder,pepper powder, cumin powder,stir well again when the raw smell completely leaves.

Add tamarind pulp along with 1 cup water add salt, jaggery, cooked dal, Let it froth and simmer for 2- 3 minutes add asafoetida, coriander leaves and remove the flame.

Beetroot Pachadi

Beetroot Pachadi

Beetroot                                 2 small
coconut                                   1/2 cup
curd                                         1cup
mustard seed                           1/4 tsp
green chilly                             2 nos
coconut oil                               2 tbsp
mustard seed                            1/2 tsp
whole red chilly                       2 nos
curry leaves                          
salt to taste

 Preparation
Crush 1/4 tsp mustard seed.
Grind coconut and 1/4 cup curd  into a smooth paste and add crushed mustard seed, salt  to taste and keep it aside
Remove the skin and mince the beetroot and keep it aside.

Method
Heat oil in a pan, crackle mustard, add red chilly, curry leaves beetroot salt, and green chilly, cook on low flame till it turn to soft
Add curd stir well immediately add coconut paste mix well remove from the flame.
Your yummy dish ready to go!!!!


        

Manga Curry/Mango Curry

Manga Curry/Mango Curry

Half ripe mango                          1
red chilly powder                         1tsp
turmeric powder                           1/4 tsp
coriander powder                          1/2 tsp
coconut                                          1 cup
jaggery                                           1 tsp
coconut oil                                     2 tsp
mustard seed                                   1/2 tsp
whole red chilly                              2
Asafoetida                                      1/4
curry leaves
salt to taste

Preparation 
Grind coconut along with little water and take thick and thin coconut milk separately (1st and 2nd milk).
Cut the mango into small pieces (1/4 inch cubes)

 Method
Heat oil in a pan, crackle mustard seed, add red chilly, curry leaves,saute it add chilly powder,turmeric powder, coriander powder, stir well when the raw smell removes add mango pieces, salt, jaggery,and thin coconut milk (1 cup) (2nd Milk)
When mango is cooked add thick coconut(1/4 cup)milk add asafoetida and  remove the fire, add curry leaves.

Rasam powder

 Rasam powder

Rasam powder
whole chilly                            20
coriander                                 11/4 cup
whole pepper                           1/4 cup
chana dal                                  3 tsp
black gram                                2 tsp
cumin seed                                1/4 tsp
turmeric powder                        1/2 tsp
First roast whole chilly in a pan without oil continuously roast chana dal, black gram,pepper,coriander,cumin seed.Grind all the ingredients with turmeric powder to get a fine powder.
Store in an airtight container. This will stay for 2 weeks with its aroma.