CHAPHATHI KI SUBJIS

Wherever I refered MY MASALA POWDER- go to the link POWDER VARIETIES on HOME PAGE

KADAAI CORN BELLPEPPER

INGREDIENTS

American sweetcorn- ½ no. cooked

Diced and boiled potato-1/2 no.

Bell pepper(Capsicum)- ½ no.

Tomato- 1

Diced onion-1/2 no.

Oil,coriander leaves

Salt per taste

Turmeric powder

Whole garam masalas-few

For grounded paste:

Onion(big)- 2 no.

Ginger-1/4 inch

Garlic- 4 pods

Cumin seeds-1 tsp

Pepper- 1 tsp

Dhaniya or dhaniya powder- 1tbsp

Dry chilly-1 or 2

METHOD

Heat kadaai with 2 tbsp of oil.

Add sliced onion,jeera,pepper,dry chilly,ginger,garlic together.

Sauté well.

Add dhaniya powder and turmeric powder.

Grind to paste.

Note: in case of adding whole dhaniya,add with onion while sauting.

Cut the tomato and take out the pulp separately and the outer layer is cut to cubes.

Dice the onion.

Keep the corn kernels separately.

Dice the capsicum .

Heat kadaai with 3 or 4 tbsps of oil.

Season whole garam masalas.

Add diced onion,sauté for few mts.

Add tomato pulp,sauté well.

Add grounded paste and sauté well.

Add some water,when it starts boiling ,add corn,capsicum,potato,diced tomato.

Add salt and coriander leaves.

Close the lid and simmer for 5 -10 mts.

Now the gravey is ready for NAAN,PULAO AND ROTI VARIETIES

Note: All colours of bellpeppers can be used.

As per choice ,can use only pepper instead of dry chilly with qty increased.

KADAAI VEG SUBJI

Ingredients
Chopped onion-1/2 cup
Tomato puree-1/2 cup
Chopped vegetables-carrot,babycorn and whatever u have(steam cook or oven cooked with salt)
Chopped capsicum-1/4 cup
Salt
Oil and butter

Sauté with oil and grind:
Small onion-1/2 cup
Ginger and garlic-few pieces


Dry roast and powder:
Jeera-1/2 tsp
Dhaniya-1 tbsp
Dry chilly-2 – 4
Aniseeds(sombu)-1/4 tsp

Method


Heat oil ,add chopped onion,sauté well.
Add capsicum,sauté.
Add grounded paste of onion,ginger and garlic.
Mix well.
Add tomato puree,sauté well till it gets to dry.
Add powder,salt,turmeric powder,sauté well.
Add precooked vegetables,if need water.
Boil altogether.
Add butter atlast.
Sprinkle coriander leaves.



MUSHROOM GRAVEY

Ingredients
Chopped onion-1/2 cup
Tomato puree-1/2 cup
Chopped mushroom-1 cup
Chopped capsicum-1/4 cup
Salt
Oil and butter
My masala powder-1 or 2 tbsp(depends on spice u need)

Sauté with oil and grind:
Small onion-1/2 cup
Ginger and garlic-few pieces

Method
Heat oil,season cinnamon,cloves and elaichi.
Add chopped onion,sauté well.
Add capsicum,sauté.
Add grounded paste of onion,ginger and garlic.
Mix well.
Add tomato puree,sauté well till it gets to dry.
Add my masala powder,salt,turmeric powder,sauté well.
Add mushrooms.
Boil altogether.
Add butter atlast.
Sprinkle coriander leaves.

MUSHROOM SPRINGONION GRAVEY

Ingredients

Sliced onion-1 cup
Ginger,garlic,curryleaves-few

Chopped onion-1/2 cup
Chopped tomato-1/2 cup
Cumin seeds-1/2 tsp
Chopped capsicum-1/4 cup
Chopped springonion leaves-1/2 cup
Chopped mushroom-1 cup

Dry roast and powder:
Jeera-1 tsp
Pepper-1/2 tsp
Dhaniya-1 ½ tbsp
Cloves-2
Dry chilly-2

Salt,oil,butter

Method

Sauté sliced onion ,ginger,garlic and curryleaves with oil and grind as paste.

Heat some oil and butter if need.
Season jeera.
Add chopped onion and springonion,sauté well.
Add tomatoes,sauté well.
Add grounded onion paste,sauté well.
Add capsicum,sauté lightly.
Add powdered masala,mix.
Add little water and salt.
Close the lid and boil well in medium flame.
Add mushroom and cook till done.
Sprinkle springonion.



GRAVEY WITH LESS OIL

Ingredients
Big onion-3
Tomato-2
Cashewnuts-5
Coriander leaves,,salt
Vegetables boiled or paneer or non-veg required
Cinnamon,cloves,aniseeds,elaichi-few
Masala powder and chilly powder-1 tsp
Dhaniya powder-2 tsp
Turmeric powder-1/4 tsp
Oil-1 or 2 tsp

Method
Prick the onion(with skin) with a fork and cook in direct fire(low flame).
Rotate on all sides and cook till the skin becomes black,so that onion cooks inside.
Peel the skin and grind as paste.

Cut tomatoes to 4 ,add cashew nuts and cook in boiling water.
Strain water and puree it.
Keep the water to use atlast.

Heat oil and season masala products.
Add onion paste,sauté well.
Add all powders,mix well.
Add tomato cashew puree ,mix well with salt.
Add boiled veg,remaining water,required salt.
Boil till gravey consistency.
Sprinkle coriander leaves.

VEG PANEER CHENNA MASALA

Ingredients
Chopped onion-1 cup
Chopped tomato-3/4 cup
Jeera-1/2 tsp
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Ginger garlic paste-1 tsp
Curd-1/2 cup
Kasoori methi-1/2 tsp
Cashew paste-1 tbsp

Sliced capsicum,babycorn-1 cup
Paneer cubes-1/2 cup
Cooked chenna-1/4 cup

Oil,butter,salt
Fresh cream-1 tsp

Method
Heat oil and butter.
Add jeera,let it splutter.
Add onion,sauté till brown colour.
Add gingergarlic paste,sauté.
Add all powders,sauté well.
Add tomatoes,sauté well with little salt.
Add curd,mix well.
Add cashew paste,mix well.
Add capsicum,babycorn,salt.
Cook it.
Add paneer,chenna,mix and close the lid for few mts.
Add kasoori methi,off stove.
Sprinkle coriander leaves.

BRUSSEL SPROUTS WITH BAJJI MIRCHI

Method:

Follow any one of the recipes above.

Slice the bajji mirchi without seeds,saute well in oil.

Add atlast in gravey.

PEAS BROCCOLI

Ingredients
Chopped onion-1 cup
Garlic-4 flakes
Tomato-1
Garam masala powder-1 tsp
Cinnamon,cloves,aniseeds,elaichi-few
Drychilly-2
Oil,salt
Cleaned and chopped broccoli-1 cup
Green peas-1/4 cup

Method
Cook broccoli and peas with turmeric powder and salt.

Sauté onion,garlic and chilly with oil.
When it is ¾ th sauted ,add tomato pieces and sauté lightly.
Add masala powder.
Cool and grind it.

Heat oil,add masala products.
Add grounded masala and sauté well.
Add cooked veg,salt and boil in sim till gravey consistency.
Sprinkle coriander leaves.

note: cook Broccoli for few mts,otherwise it may smash

WHEAT SOYA CHAPHATHI vs DAL POTATO CURRY





Ingredients
For chaphathi:

Wheat flour-1 cup
Soya flour-1/4 cup
Salt
Water

Method
Make a soft chapatti dough and prepare after 1 hr.

For curry:


Chopped onion-1/2 cup
Cooked (3/4th )moongdal-1/2 cup
Cooked potato-2
Cinnamon and cloves-2
Curry leaves and coriander leaves

To paste:
Coconut-1/4 cup
Kuskus-1 tbsp
Roasted dal(pottukadalai)-2 tsp
Ginger,garlic-few
Green chilly-as per spice
Corianderleaves-1/4 cup

Method
Heat some oil,add cinnamon and clove.
Add onion,sauté for 2 mts.
Add moongdal,turmeric powder,mashed potato,salt.
Mix evenly.
Add required water.
Add the grounded paste of coconut with masal.
Mix well.
Add sufficient water,curry leaves and coriander leaves.
Boil till raw smell goes.

POTATO VS TOMATO

ingredients

chopped potato-1 cup
chopped tomato-1/2 cup
dry chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Season Mustard seeds, urad dal, chana dal ,chilly and curry leaves with oil.
Add potato and tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave some tomato juice.

Serves with chaphathi , plain rice and curd rice.

Variation: brinjal and potato with tomato can be done in the same method.



CLUSTER BEANS FOR CHAPPATHI

Ingredients
Tender cluster beans-1/4 kg
Jeera-1/4 tsp
Mustard seeds, urad dal, dry chilly and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Cut the edges of the c.beans and use lenghtly.

Season Mustard seeds, urad dal, jeera, dry chilly and curry leaves with oil.
Add cluster beans.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave 2 tbsp of water with veg.

Serves with chappathi.(soak the chappathi with c.beans and its water and eat)

PALAK PANEER

http://folicfoods.blogspot.com/2009/10/curry.html




DAL GREENS CURRY

Ingredients
Green gram-1 cup
Manathakali greens-1 bunch
Garlic-3 pods
Jeera-1/4 tsp
Sambar powder-1 tsp
Small onion chopped -1/4 cup
Dhaniya powder-1/2 tsp
Salt
Scrapped coconut-1 tbsp(option)
Oil

Method
Dry roast green gram till smell comes.
Cook with turmeric powder till tender.
Mash coarsely.

Heat some oil,add jeera ,dry or greenchilly(as per taste),curryleaves,onion and garlic.
Sauté for a while.
Add clean and chopped greens,sauté well in sim till cooked.
Add sambar powder,dhaniya powder,coconut and mix well.
Add mashed dal,salt and required water.
Boil for 2 mts.

Serves well with chapathi,rice and even dosa.

FOR SOME OTHER VEG SIDEDISHES,REFER:

http://sidedishees.blogspot.com/2009/03/dry-curries-poriyal.html

VEGETARIANS MAKE THE SAUTED CHICKEN RECEIPE AVOIDING CHICKEN,WITH VEGETABLES(SEE BELOW FOR LINK)

FOR NON -VEG REFER:

http://chickenkoli.blogspot.com/2009/01/dry-chicken-fries.html (SAUTED CHICKEN)

http://chickenkoli.blogspot.com/2009/11/special-receipes.html

CURD RECEIPES

CURD CURRIES

RECEIPE:1

Ingredients

Curd-1 cup
White pumpkin-1/2 cup(chopped)

To paste:
Coconut -2 tsp
Garlic-2 flakes
Dry chilly-2
Dhaniya powder-1/2 tsp
Turmeric powder

Mustard seeds,urad dal,curry leaves and dry chilly for seasoning

Method:

Cook the pumpkin with salt and little water.

Mix the grinded paste,salt,pumpkin together.

Season the ingredients and pour on curd curry.
Mix well.(don’t keep on stove)


RECEIPE:2


Curd-1 cup
Chopped onion-1/2 cup

To paste:
Coconut -2 tsp
Garlic-2 flakes
Dry chilly-2
Dhaniya powder-1/2 tsp
Turmeric powder

Mustard seeds,urad dal,curry leaves and dry chilly for seasoning

Method:


Mix the grinded paste,salt together.

Season the ingredients and add onion.
Sauté well and add in curd curry.
Mix well.(don’t keep on stove)


CURD RICE TYPES:

TYPE:1

Ingredients

Rice cooked and mashed lightly-1 cup
Curd-1/2 cup
Milk-1/4 to ½ cup
Salt

oil
Mustard seeds,urad dal,curry leaves and dry chillies for seasoning

Method


Mash the hot rice lightly without lumps.
Season the ingredients and pour on rice.
Mix altogether.
Add curd,milk and salt.
Mix well and garnish with coriander leaves.

Serve with pickles.


TYPE:2


Ingredients

Rice cooked and mashed lightly-1 cup
Curd-1/2 cup
Milk-1/4 to ½ cup
Salt

Mustard seeds,urad dal,curry leaves and dry chillies for seasoning
Green chilly-2 chopped
Tiny chopped onion-1/4 cup
oil

Pomegranate and green grapes

Method


Mash the hot rice lightly without lumps.
Season the ingredients and add g.chilly,onion.
Sauté well and pour on rice.
Mix altogether.
Add curd,milk and salt.
Mix well and garnish with coriander leaves.

Add pomegranate and grapes and serve.

Serve with pickles.


TYPE:3

Ingredients

Rice cooked and mashed lightly-1 cup
Curd-1/2 cup
Milk-1/4 to ½ cup
Salt

Mustard seeds,urad dal,curry leaves and dry chillies for seasoning
Green chilly-2 chopped
Whole small onion-1/4 cup
Garlic-5 flakes chopped
oil

Method


Mash the hot rice lightly without lumps.
Season the ingredients and add g.chilly,onion and garlic.
Sauté well and pour on rice.
Mix altogether.
Add curd,milk and salt.
Mix well and garnish with coriander leaves.

Serve with pickles.


VEGETABLE CURD RICE-COOLS THE BODY IN SUMMER

Ingredients
Rice-1 cup
Salt
Curd-1/2 to 1 cup
Grated cucumber-1/2 cup
Grated carrot-1/4 cup

Mustard seeds,jeera,curry leaves,green chilly and dry chillies for seasoning

Method

Mix the cooked rice with curd,salt and raw vegetables.
Option: can lightly sauté and add the vegetables.

Season the ingredients and pour on veg curd rice .
Sprinkle coriander leaves.

Mix and soak for ½ an hour and serve.


SEMIA IN CURD


Ingredients

Semolina-1 cup
Curd-1/2 cup
Milk-1/4 to ½ cup
Salt

Mustard seeds,urad dal,curry leaves and dry chillies for seasoning
Green chilly-2 chopped
Tiny chopped onion-1/4 cup
Oil
Raisins

Pomegranate and green grapes

Method
Boil 4 cups of water.
Add salt and little oil.
Add roasted semia.
Cook and strain water.

Season the ingredients and add raisins then g.chillyand onion.
Sauté well and pour on semia.
Mix altogether.
Add curd,milk and salt.
Mix well and garnish with coriander leaves.

Add pomegranate and grapes and serve.

Serve with pickles.

BUTTERMILK RECEIPES

TRY TO COOL YOUR BODY BY INTAKING MORE CURDS,BUTTERMILK,JUICES AND WATERY VEGETABLES.

BUTTER MILK HAS MORE CALCIUM THAN MILK AND CURD.
SO IT IS PREFERED FOR KIDS,PREG LADIES,BIRTH GIVEN LADIES AND FOR ALL.

SOME WON’T LIKE TO INTAKE BUTTERMILK SIMPLY WITH SALT AND CURRY LEAVES OR BY ADDIND GREEN CHILLIES,SO THEY CAN FOLLOW THE RECEIPES GIVEN WITH RICE,CHAPATHI AND DOSA.


BUTTERMILK RECEIPES

RECEIPE:1

Ingredients

Buttermilk-1/2 lt

Paste it:
Grated coconut-1 tbsp
Green chilly-2
Garlic-2 flakes
Cumin seeds-1/4 tsp
Chana dal(Bengal gram)-1 tbsp

Mustard seeds,urad dal,curry leaves and dry chilly for seasoning

Method
Mix the grinded paste in butter milk.
Season the ingredients and pour butter milk .
Boil well till raw smell goes and little thickens.
Sprinkles coriander leaves.


RECEIPE:2

Ingredients
Buttermilk-2 cups

To paste:
Coconut-1 tbsp
Dry chilly-2
Garlic-1 flake
Dhaniya-1 tsp
Ginger-few
Toor dal-1 tbsp


Mustard seeds,urad dal,curry leaves and dry chilly for seasoning

Method
Mix the grinded paste in butter milk.
Season the ingredients and pour butter milk .
Boil well till raw smell goes and little thickens.
Sprinkles coriander leaves.



RECEIPE:3

Ingredients
Buttermilk-2 cups

To mix:
Basen flour-2 tsp
Turmeric powder
Asafoetida-a pinch
Sugar-1/2 tsp
Salt

Mustard seeds,jeera,green chilly(2) and curryleaves for seasoning.

Method

Mix the ingredients with buttermilk without lumps.
Season and pour buttermilk.
Boil well till raw smell goes and thickens lightly.
Sprinkle coriander leaves.

RAITA

1.VEGETABLE RAITA

Ingredients

Grated carrot- 1 cup
Chopped cucumber-1 cup
Chopped onion-1/2 cup
Chopped green chilly-5
Coriander leaves
Curd-required
Salt
Chopped tomato-1/2 cup

Method

Mix all the ingredients together.
Eat with chapatti,naan,pulao,briyani and rice.

RASAM

Rasam is the main receipe in southindian lunch.
It helps in digestion,cures cold and cough.


Note:Rasam must not boil in stove for long time,when it gets heat and starts boiling ,off the stove and close with lid.




1.TOMATO RASAM

Ingredients
Tomato-3
Toor dal water-1/2 cup
Jeera and pepper crushed-1 tsp
Green chilly-2
Asafoetida
Curryleaves,coriander leaves,mustard seeds
salt
Water

Method
When toor dal starts boil in water to cook,add tomatoes in it.

When tomatoes are ready,take it away and mash well in a bowl.

Add strained toor dal water,salt,crushed jeera and pepper,asafoetida,coriander leaves and needed water to tomato bowl.

Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.




2. LEMON RASAM

Ingredients
Lemon-1/2 or 1 as per taste
Toor dal water-1 cup
Jeera and pepper crushed-1 tsp
Green chilly-2
Asafoetida
Curryleaves,coriander leaves,mustard seeds
salt
Water

Method
Squeeze lemon without seeds in a bowl.

Add strained toor dal water,salt,crushed jeera and pepper,asafoetida,coriander leaves and needed water to bowl.

Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.




3.TOMATO RASAM

Ingredients

Tomato-3
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water

Method
Boil tomatoes with water.

When tomatoes are ready,take it away and mash well in a bowl.

Add sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.

Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.



4.TOORDAL RASAM

Ingredients

Toor dal water-1 cup
Tomato(country)-1 big
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water

Method
Boil tomatoes with toor dal water.

When tomatoes are ready,take it away and mash well in a bowl.

Add dal water,sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.

Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.



5. MOONG RASAM

Ingredients

Whole moongdal’s boiled water-1 cup
Tomato(country)-1 big
Jeera ,pepper crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp(option)
Tamarind paste-1/2 tsp
Water

Method
Boil tomatoes with dal in water.

When tomatoes are ready,take it away and mash well in a bowl.

Add dal water,sambar powder,turmeric powder, salt,crushed jeera,pepper,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.

Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.



6. RAW TAMARIND RASAM


Ingredients
Tamarind pulp-1 tbsp
Water as per required
Salt
Finely chopped green chilly-1
Finely chopped small onion-2 tsp
Curry leaves and coriander leaves

Method
Mix all the ingredients together and serve with hot rice.


7. GRINDED RASAM OR GARLIC RASAM
Ingredients

To grind:
Small onion -7
Garlic-6 cloves
Tomato-1
Tamarind-very small piece
Jeera-1 tsp
Pepper-1 tsp
Dhaniya-1 tbsp
Dry ginger-few
Dry chilly-1


Salt
Oil
Asafoetida
Mustard seeds,dry chilly,curry leaves,coriander leaves for seasoning

Method
Sauté the ingredients mentioned (to grind) with oil.
Cool and grind it.
Add water and dilute to rasam consistency.
Add salt and asafoetida.


Season the rasam and boil it.


8. KOLLU (HORSE GRAM)RASAM


Ingredients

Horse gram water-1 cup
Tomato(country)-1 big
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water

Method
Boil tomatoes with horse gram in water.

When tomatoes are ready,take it away and mash well in a bowl.

Add strained horse gram water,sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.

Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.

DRY CURRIES-PORIYAL

1. CARROT, BEANS AND PEAS PORIYAL

Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup

Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.

Add onion and sauté for 2 mts.
Add vegetables,turmeric powder, sambar powder and salt.
Mix once.
Add little water.
Cook it.
Let the water goes off.

Finally add coconut and mix well.


2.CARROT, BEANS AND PEAS PORIYAL – OTHER TYPE

Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup

Method
Cook the vegetables,turmeric powder, sambar powder and salt.
Leave till water dries off.

Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add vegetables and mix well.
Let it dry.
Finally add coconut and mix well.


THE ABOVE TWO RECEIPES WILL BE SUITABLE FOR ALL VEGETABLES.

1. cabbage(option to add sambar powder)
2. carrot and beans
3. carrot, beans,peas and potato(even add cauliflower, double beans, beet root)
4. beet root(don’t add sambar powder)
5. snake gourd
6. bottle gourd
7. brinjal
8. brinjal and potato
9. cluster beans
10. lub lub
11. ridge guord
12. chow chow
13. yam
14. red pumpkin

15. plaintain stem(tips:chop and put in water with butter milk. remove the extras using a stick , wash and use)- (don’t add sambar powder)

16. plaintain floret-flower(remove the tiny stem in flower,put in butter milk+water for some times,wash with other water,chop and proceed)


17. grated carrot or beetroot(use only g.chilly for spice,don’t add sambar powder)




3. VEG CHOPS

Ingredients
Mixed vegetables – ½ kg(chopped)
(carrot,beans,peas,cauliflower,double beans,beetroot,potato)

To grind
Big onion-3
Small onion-20
Tomato-1
Ginger – 1 inch
Garlic-6 flakes
Dhaniya-2 tbsp
Cinnamon,cloves and ani seeds-few
Dry chilly- 5-7


Oil
Salt
Mustard seeds, urad dal, chana dal and curry leaves
Coriander leaves

Method
Cook the vegetables with salt to ¾ th.

Grind the mentioned ingredients to smooth paste except small onions.
Atlast add small onions with paste and blend once.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add masala paste and sauté well till raw smell goes.
Add vegetables and cook in sim till it get dries.

Sprinkle coriander leaves.

Serves with rice,roti,bread as sandwitch.



4.BITTER GUORD CURRY(3 TYPES)

Serves with plain rice and curd rice.

Type-1
ingredients

chopped bitter guord-1 cup
chopped small onion-1/2 cup
green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Scrapped coconut-1/4 cup

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
Add coconut and mix well.


Type -2
Ingredients

Chopped bitter guord-1 cup
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.


Type -3

ingredients

chopped bitter guord-1 cup
chopped small onion-1/2 cup
chopped ginger-1 tsp
green chilly-3
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Tamarind water-1/4 cup

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tamarind water.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.



5. POTATO VS TOMATO

Ingredients

chopped potato-1 cup
chopped tomato-1/2 cup
dry chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Season Mustard seeds, urad dal, chana dal ,chilly and curry leaves with oil.
Add potato and tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave some tomato juice.

Serves with chaphathi , plain rice and curd rice.

Variation: brinjal and potato with tomato can be done in the same method.



6. CLUSTER BEANS FOR CHAPPATHI

Ingredients
Tender cluster beans-1/4 kg
Jeera-1/4 tsp
Mustard seeds, urad dal, dry chilly and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Cut the edges of the c.beans and use lenghtly.

Season Mustard seeds, urad dal, jeera, dry chilly and curry leaves with oil.
Add cluster beans.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave 2 tbsp of water with veg.

Serves with chappathi.(soak the chappathi with c.beans and its water and eat)



7. LADY’S FINGER-2 TYPES

TYPE-1

Ingredients
Chopped lady’s finger -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup

Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.

Add onion and sauté for 2 mts.
Add lady’s finger and sauté well till dry.
Tips:
1. add 1 spoon curd while sauting lady’s finger,so that it won’t be sticky.
2. wash and wipe with cloth or keep the vegetable lightly in sun.it also prevents in stickyness.

Add turmeric powder, sambar powder and salt.
Mix once.
sprinkle little water.
Cook it.
Let the water goes off.

Finally add coconut and mix well.

TYPE-2

Ingredients

Chopped lady’s finger-1 cup
(sauté separately with oil in kadai till semi cooked and keep aside.)

Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add lady’s finger.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.

Serves with plainrice,roti,curd rice.



19. BRINJAL STUFF, MASALA, ETC

TYPE-1
Ingredients

Baby brinjal-6
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp

Method
Slit the brinjal to 4 in centre,don’t cut the end of stem.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add brinjal.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.

Serves with plainrice,roti,curd rice.


20. YAM

TYPE-1

Ingredients
Elephant yam chopped(juliets)-1 cup
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Sombu powder(ani seed)-1/4 tsp
salt
Oil-1 tbsp
Mustard seeds,curryleaves and dry chillies for seasoning

Method

Season in heavy bottom kadai.
Add yam and all powders.
Add salt,mix and cook in simmer.

Cook till crispy or tender as you prefer.
Don’t close and cook.

TYPE-2
Ingredients

Yam cubes-1 cup
Oil to deep fry

Masala:
Drychilly-3
Ginger-little
Garlic-4 flakes
Turmeric powder

Salt

Method

Deep fry cleaned raw cubes of yam in oil till soft.
Fry in medium flame.

In a kadai,add 2 tsp of oil.
Add masala and sauté till raw smell goes.
Sprinkle water ,salt and make a boil.
Add fried yam and mix till masala coats in each piece and gets dry.

YAM KUTLET

Ingredients
Cook and semi mashed yam-1 cup(look like cubes)

Masala
Onion-1
Ginger,garlic-1 tsp
Dry chilly-3
Cinnamon,cloves-1
Dhaniya-2 tsp
Turmeric powder

Salt
Oil

Method
In oil,season and add masala and sauté well till raw smell goes.
Add yam and mix evenly.
Keep in simmer for 5 mts till it coats yam well.
Sprinkle coriander leaves.

SIDE DISH FOR TIFFIN VARIETIES

1. POTATO KURUMA

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/2 cup
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Big potato-1

Method:
Cook and peel the skin of potato.
Mash lightly.

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced tomato and saute well.
Add the above paste, mashed potato, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serves with idly and dosa.


2. TOMATO KURUMA

Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-4
Oil
Salt
Mustard seeds,urad dal, curry leaves
Coriander leaves

To paste:
Coconut-1/2 cup
Few cinnamon, cloves and ani seeds

Method

Season Mustard seeds, urad dal, curry leaves with oil.
Add onion and chilly.
Saute for 2 mts.
Add tomato and saute well.
Add coconut masala paste and mix once.
Add required water and salt.
Allow it to boil till raw smell goes.
Sprinkle coriander leaves.


3. BASEN KURUMA


Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-4
Basen flour-1 tbsp
Oil
Salt
Mustard seeds, urad dal, curry leaves
Coriander leaves
Option: add cinnamon and cloves-2 while seasoning


Method
Dissolve basen with water.

Season Mustard seeds, urad dal, curry leaves with oil.
Add onion and chilly.
Saute for 2 mts.
Add tomato and saute well.
Add diluted basen.
Add required water and salt.
Allow it to boil till raw smell goes.
Sprinkle coriander leaves.

Serves with dosa and chapatti.



4. TOMATO GRAVEY

Ingredients
Small onion-1 cup
Green chilly-4
Coconut-1/4 cup
Tomato-4
Few cinnamon, cloves and ani seeds
Oil
Salt
Mustard seeds, urad dal and curry leaves.

Method
Saute onion, chilly in oil till golden brown.
Add coconut and cinnamon, cloves and ani seeds.
Mix once.

Saute whole tomatoes with little oil till cooked.
Grind altogether.

Season mustard seeds, urad dal and curry leaves with oil.
Add grinded paste with water, salt.
Allow it to boil.
Sprinkle coriander leaves.



5. TOMATO GRAVEY-OTHER TYPE

Ingredients
Small onion-1 cup
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/2 cup
Tomato-5
Dry chilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves

Method:

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add dry chillies, sliced tomato and saute well.
Add the above paste, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serves with idly and dosa.


6. TOMATO MASHED CHUTNEY VARIETIES:

TOMATO BAAJI

Ingredients
Chopped small onion-1/2 cup
Tomato-4
Green chilly-3
Oil
Salt
Mustard seeds, curry leaves
Ani seeds-few(option)-for seasoning

Method
Season mustard seeds, curry leaves with oil.
Add onion and chilly.
Saute well

Add tomatoes, turmeric powder, salt and saute well.
Add required water and boil well.

When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).




TOMATO BAAJI WITH VEGETABLES

Ingredients
Chopped small onion-1/2 cup
Tomato-4
Green chilly-3
Dry chilly -1 or 2
Brinjal-3
Potato-1
Oil
Salt
Mustard seeds, curry leaves

Method
Season mustard seeds, curry leaves with oil.
Add onion and chilly.
Saute well
Add tomatoes, turmeric powder, salt and saute well.
Add chopped vegetables and saute well.
Add required water and boil well.

When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).

VARIATION:
Can add ridge gourd and bottle gourd with brinjal and potato.



7. RIDGE GOURD BAJJI


Ingredients
Chopped small onion-1/2 cup
Tamarind-little
Green chilly-3
Chopped ridge gourd-1 cup
Oil
Salt
Mustard seeds, curry leaves

Method
Season mustard seeds, curry leaves with oil.
Add onion, ridge gourd and chilly.
Saute well.
Add turmeric powder, salt and saute well.
Add required water and boil well.

When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).


8. MOONG DAL SAMBAR

Ingredients
Splitted dal - Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Green chilly-1
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, grinded paste, salt and required water.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.


9. TIFFIN SAMBAR

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-2
Green chilly-1
Drumstick or red pumpkin-1/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add mashed dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.



SIDE DISHES FOR POORI:



TYPE 1:

Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-4
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

Method
Cook, peel the skin and mash the potatoes with salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add mashed potatoes and mix all evenly in medium flame.
Sprinkle coriander leaves.



TYPE 2:

Ingredients
Medium size potato-3
Small onion – ½ cup
Tomato-1
Chopped green chilly-4
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

Method
Cook, peel the skin and mash the potatoes with salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add the chopped tomato and sauté well.
Add mashed potatoes and mix all evenly in medium flame.
Sprinkle coriander leaves.



TYPE 3:

Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-2
Dry chilly-2
Tomato-1
Basen flour-1 tbsp
Fresh peas-1/4 cup
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

Method
Cook, peel the skin and mash the potatoes with salt.
Mix basen flour with water and add with potato.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and chillies.
Sauté till the onion becomes translucent.
Add fresh peas and tomatoes.
Close and cook for 5 mts.
Add mashed potatoes and boil till basen flour is cooked.
Sprinkle coriander leaves.

Option: can add 1 cinnamon and 2 cloves while seasoning.


TYPE 4:

Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-1
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

To paste:
Coconut-1/2 cup
Green chilly-3
Ginger, garlic-few
Cinnamon, cloves-2

Method
Cook, peel the skin and mash the potatoes with salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add the paste and mix till raw smell goes.
Add required water.
Add mashed potatoes and boil well.
Sprinkle coriander leaves.

TAMARIND BASED GRAVEYS

PULI KULAMBOOS















1. METHI LEAVES GRAVEY

Ingredients

Methi leaves-1 bundle
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped and cleaned methi leaves and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.



2. GARLIC PEPPER CURRY

Ingredients
Small onion-1 cup
Garlic cloves-3/4 cup
Tamarind-lemon size
Salt
Oil
Mustard seeds, curry leaves
Dry chilly-3

To dry and powder
Cumin seeds-1/2 tsp
Pepper-1 tsp
Fenugreek-1/2 tsp
Dry roast each separately and powder

Method
Season mustard seeds, curry leaves in oil.
Add chillies, garlic and onions.
Sauté well.
Add tamarind water, turmeric powder and salt.
Add required water and boil.

While boiling, add the powder (mentioned).
Allow it to boil till raw small of tamarind goes and it becomes thick curry.

Sprinkle coriander leaves.


3. MANGO, DRUM STICK AND JACKFRUIT SEED KULAMBU

Ingredients

Raw mango-1
Drumstick-1
Jackfruit seeds-10(3/4 th cooked)
Small onion-1 1/2 cup
Jeera(cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped mango and drumstick, peeled jack fruit seeds and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.

4. BOTTLE GOURD KHOFTHA IN GRAVEY

Ingredients

Bottle gourd -1
Small onion-1 1/2 cup
Jeera-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method
Chop bottle gourd and add salt and keep for sometimes.
Squeeze the water and grind with chilly powder and little salt.
Add little rice flour and mix to do balls.
Fry the khofthas in oil.

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
Add fried khofthas in it.
Sprinkle coriander leaves.

5. LADY’S FINGER GRAVEY

Ingredients

Lady’s finger-200 gms
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped lady’s finger and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.


6. BRINJAL GRAVEY

Ingredients

Brinjal-6(each cut to 6 pieces)
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped brinjal and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.


7. BRINJAL GRAVEY –OTHER TYPE

Ingredients

Baby brinjals-6(slit on top, don’t cut stem)
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/2 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add whole brinjals and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
Sprinkle coriander leaves.

8. BITTER GOURD GRAVEY

Ingredients

Bitter gourd (big)-1
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method
Cut the bitter gourd and remove seeds.

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped bitter guord and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.

Variation: cook the bitter guord with tamarind water and add in gravey.
Boil it.

KEERAI-SPINACH

GREENS( KEERAI)

1. SIRU KEERAI

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.

Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.

Mash altogether to medium thick consistency.

Serve with hot ghee and hot rice.

2. SIRU KEERAI – OTHER TYPE

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-5
Salt

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Remove from fire.
Add chopped small onions, close the lid for sometimes.

Mash well.
Serve with hot ghee and hot rice.


3. THANDANG KEERAI

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.

Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.
Add ½ tsp coconut oil.
Mash altogether to medium thick consistency.


Serve with hot ghee and hot rice.


4. DRY GREENS

Ingredients

Red stem greens-1 bundle
Green or dry chilly-4 or 5
Oil
Salt
Mustard seeds, urad dal, curry leaves
Scrapped coconut-1/4 cup
Chopped small onion – ½ cup

Method
Clean and chop greens.

Season Mustard seeds, urad dal, curry leaves with oil.
Add chillies and onion.
Sauté well.
Add greens (chopped with tender stem), salt and allow it to cook.
(Don’t add water, if need sprinkle some water.)

When it is cooked and dry, add coconut and mix well.

Serve with hot ghee and hot rice.
Serve with curd rice.


Variation: the same receipe can be follow using
1. Siru keerai
2. Manathakali keerai
3. Drumstick leaves
4. Akathi keerai(good for feeding mothers)
5. Karisilankanni
6. Ponnangkanni
7. Mullaikeerai
8. Vallarai
9. Beetroot keerai
10. Siru keerai
11. Thoyya keerai
12. Panna keerai

5. PALAK PANEER

Ingredients
Paneer-1 cubes
Palak(spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil

Method
Cook and paste the palak.

Fry the paneer cubes in oil and keep aside.

Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree,salt and paneer .
Boil in simmer for 6-8 mts.

6. VEG PALAK

Ingredients
Cooked vegetables (carrot, beans, peas, double beans) -1/2 cup
Palak (spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil

Method
Cook and paste the palak.

Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree, salt and vegetables.
Boil in simmer for 6-8 mts.

7. MOONG MANATHAKALI KEERAI KOOTU

Ingredients:
Splitted moong dal-1/2 cup
Greens-1 cup
Coconut-1/4 cup
Red chilly- 3-4
Jeera-1 tsp
Salt

Method

Finely chop the greens.

Grind coconut, chilly, jeera (cumin seeds) to paste.

Dry roast whole green gram dal and broke it or
get splitted moong dal and dry roast lightly.
Now add all the ingredients together, needed water and cook till cootu consistency-semi thick.


8. PALAK DHAL

Ingredients
Cooked dhal -1 cup
Small onion(chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle

Method
Heat the dhal with little water.
Add chopped greens and salt.

Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.

Serve with hot ghee and plain rice.
A side dish for chappathi also.

The same receipe can be done using sirukeerai and parruppu keerai.

9. MANATHAKALLIKEERAI (GREENS) CHUTNEY

Ingredients
Smallonion-1 cup
Greens-1 bundle
G.chilly-5
Tamarind-small ball
Salt

Method:
In oil saute onion, green chilly, curry leaves well.
Add cleaned greens and saute well.
Grind with tamarind and salt.

EAT WITH RICE.


OTHER GREENS LIKE MINT, CORIANDER LEAVES CHUTNEYS IN CHUTNEY SECTION.

10. VALLAARAI CHUTNEY

Ingredients
Greens-1 bundle
Coconut-1/2
Urad dal-2 tbsp
Dry chilly-3
Tamarind-1/2 lemon size
Salt

Method
In little oil add urad dal , dry chilly and coriander leaves.
Fry till brown.
Add plucked and cleaned greens.
Sauté well.
Add scrapped coconut , salt and mix for 2 mts.
Add tamarind and grind to chutney.

11.METHI GREENS

RECEIPES USING METHI:
1. aloo methi-dry curry
2. added with chappathi dough
3. added in tamarind gravey-side dishes for rice
4. added in pulao

MASALA GRAVEYS

POTATO PEAS CURRY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (recipe given in POWDER section)
Coconut grated-1/4 cup
Potato-2 sliced
Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves



Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curryleaves, add greenchillies, sliced onion, tomato, peas, potato, saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with idly, dosa, rice, chapatti and poori.


TOMATO KULAMBO

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-4
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.

In other vessel, saute whole tomatoes with little oil.
Allow it to cook in sautéing.

Mix altogether.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion and saute well.
Add the above paste, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.



CAULIFLOWER GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in POWDER section)
Coconut grated-1/4 cup
Cauliflower-1 small size
Option: Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves


Method:
Clean the cauliflower with turmeric powder and water.

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, peas, chopped and cleaned cauliflower, saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.

Option: can add 1 tbsp Bengal gram with onion while sautéing.
It gives thickness to gravey.



MUSHROOM GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Button mushroom or flower mushroom-1 pkt
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, mushroom and saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.


CHENNA GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Chenna-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Mustard seeds, uraddal, curry leaves
Oil
Salt

Method:

Soak the chenna anight and cook it with salt.

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add the above paste, chenna, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.


SUKKATIKKAI GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
The small raw vegetables in greens (manathakkali keerai)-1/2 cup

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add sukkatikkai and mix once.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.


RIDGE GUORD GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Chopped Ridge guord-3/4 cup

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add ridge gourd and saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.

VARIATION:
The same receipe will be suitable to do in bottle gourd and ash gourd.

MOONG DHAL AND CHANA DHAL RECEIPES

SPLITTED MOONG DHAL VARIETIES

1.MOONGDAL VEG COOTU

Ingredients

Moongdal splitted-3/4 cup
Ridgeguord-1/2 cup
Chopped smallonion-10
Chopped tomato-1
Turmeric powder
Sambar powder-1 1/2 tsp
Green chilly-1
Coconut-2 tbsp
Cootu vadakam-few
Salt

Method:

In oil season mustardseeds, uraddal, curryleaves.
Add g.chilly, onion, tomato, vegetable and saute well.
Add turmeric powder, sambar powder, sauté all for 2 mts.
Add washed dal, salt, needed water.
Cook it.
Add coconut.
Fry the vadakams in oil lightly and add in cootu.
Sprinkle coriander leaves.
Boil 2 mts.

NOTE
COOTU SHOULD BE IN SEMI THICK CONSISTENCY.

ANY VEG LIKE BRINJAL, CABBAGE, SNAKEGUORD, BOTTLE GUORD, MERAKAI CAN BE USED AND DO IN SAME MANNER

FINELY CHOP THE VEGETABLES, SO THAT
CHILDREN, WHO DON'T EAT VEG, WILL BE START EATING IN THIS FORM.


2. BENGAL GRAM KOOTU


Ingredients

Bengal gram-3/4 cup
Chopped Snake guord-1/2 cup
Chopped smallonion-10
Chopped tomato-1
Turmeric powder
Sambar powder-1 1/2 tsp
Green chilly-1
Cootu vadakam-few
Coconut-1/4 cup
Salt

Method:
Cook the dhal.

In oil season mustard seeds, uraddal, curry leaves.
Add g.chilly, onion, tomato, vegetable and saute well.
Add turmeric powder, sambar powder, sauté all for 2 mts.
Add cooked dhal, salt, needed water.
Cook it.
Add coconut.
Fry the vadakams in oil lightly and add in cootu.
Sprinkle coriander leaves.
Boil 2 mts.


3. BENGAL GRAM MASALA COOTU

Ingredients

Bengal gram-3/4 cup
Chopped Snake guord-1/2 cup
Chopped smallonion-10
Chopped tomato-1
Turmeric powder
Green chilly-1

To sauté and grind:
Small onion-10
Dry chillies-4
Ginger, garlic, cloves, cinnamon, ani seeds-few
Coconut-1/4 cup
Salt

Method
Cook the dhal with sufficient water.

Sauté Small onion, Dry chillies, Ginger, garlic, cloves, cinnamon, ani seeds together with oil till golden brown.
Add coconut and mix.
Grind to paste.

In oil season mustard seeds, uraddal, curry leaves.
Add g.chilly, onion, tomato, vegetable and saute well.
Add turmeric powder, paste and sauté all for 2 mts.
Add cooked dhal, salt, needed water.
Cook it.
Sprinkle coriander leaves.


4. MOONG MANATHAKALI KEERAI KOOTU

Ingredients:
Splitted moong dal-1/2 cup
Greens-1 cup
Coconut-1/4 cup
Red chilly- 3-4
Jeera-1 tsp
Salt

Method

Finely chop the greens.

Grind coconut, chilly, jeera (cumin seeds) to paste.

Dry roast whole green gram dal and broke it or
get splitted moong dal and dry roast lightly.
Now add all the ingredients together, needed water and cook till cootu consistency-semi thick.


5. OIL FREE MOONG DAL

Splitted moong dal-cook with turmeric powder and drain excess water for rasam.

Ingredients
Cooked dhal with little water-1 cup
Cumin seeds-1/4 tsp
Garlic-3 flakes
Curry leaves-few
Salt

Method
Mash cumin seeds, garlic and curry leaves to coarse paste.
Add in dhal.
Add salt and mash altogether lightly.

Serve with hot ghee and plain rice.


6. HOT MOONG DAL

Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Tomato-1
Dry chillies-1
Green chilly-2
Sambar powder-1/2 tsp
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion, chillies.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.


WHOLE MOONG DHAL VARIETIES

7. MOONG DAL SAMBAR

Whole greengram dal-dal with skin
Cook with turmeric powder and water,remove excess water for rasam.

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/4 tsp
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies .
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.


8. MASHED MOONG DAL

Use whole moong dal-green gram

Ingredients
Cooked dhal-1 cup with little water

To saute and add:

Small onion-10
Tomato-1
Green chilly-3
Dry chilly-2
Garlic-3 flakes
Cumin seeds-1/4 tsp
Dhaniya-1/2 tsp

Oil
Salt


Method
Saute the mentioned ingredients with oil and add in dhal.
Add salt
Boil well till semi thick.

Mash well using mashing stick.


9. CABBAGE MOONG SAMBAR


Whole greengram dal-dal with skin
Cook with turmeric powder and water,remove excess water for rasam.

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Shredded cabbage-1/4 cup
Oil
Tamarind paste-1/4 tsp
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies .
Sauté for 2 mts.
Add cabbage and saute well.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.

TOOR DHAL RECEIPES

TOOR DAL

BASIC METHOD OF COOKING TOOR DAL

Boil 6 cups of water.
Wash ¼ cup toor dal with water, strain and add in boiling water.
Add 1 tsp castor oil or gingelly oil and ¼ tsp turmeric powder.
When it starts boiling again, keep the fire in medium.

Mean while, to prepare rasam: take 2 tomatoes, wash and add in boiling water (in dal water).

When the dhal is ¾ th cooked, transfer the tomatoes to other bowl and mash.
When the dhal is cooked, transfer the dal water alone to other bowl.
Keep the dhal separately with little water.

Tips: when we add castor oil for cooking dhal,it gives thick dhal water for rasam.
Adding oil makes the dhal to cook faster.



SPICE AND OIL FREE TOOR DHAL

Ingredients
Cooked dhal with little water-1 cup
Cumin seeds-1/4 tsp
Garlic-3 flakes
Curry leaves-few
Salt

Method
Mash cumin seeds, garlic and curry leaves to coarse paste.
Add in dhal.
Add salt and mash altogether lightly.

Serve with hot ghee and plain rice.
Combination: tamarind kulambo and potato dry curry.


OIL FREE DHAL

Ingredients
Cooked dhal -1 cup (with ½ cup water)
Small onion (chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp

Method
Heat the dhal with water.
Add all other ingredients and cook till onion and tomatoes are done.
Mash well.
It should be in little thick consistency.

Serve with hot ghee and plain rice.



HOT DHAL

Type 1:

Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Tomato-1
Dry chillies-4
Garlic-4 flakes
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion,chillies and garlic.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal,salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.

Type 2:

Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Chopped Green chillies-4
Chopped Garlic-4 flakes
Cumin seeds-1/4 tsp
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add cumin seeds, onion, chillies and garlic.
Sauté for 2 mts.
Add dhal, salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.


PALAK DHAL

Ingredients
Cooked dhal -1 cup
Small onion(chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle

Method
Heat the dhal with little water.
Add chopped greens and salt.

Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.

Serve with hot ghee and plain rice.
A side dish for chappathi also.



ONION SAMBAR

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.

Boil till semi thick consistency.
Sprinkle coriander leaves.


TOMATO SAMBAR


Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Raw (green colour) Tomato-4
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.

Boil till semi thick consistency.
Sprinkle coriander leaves.


RAW MANGO AND DRUMSTICK SAMBAR


Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-1
Dry chillies-1
Green chilly-1
Raw mango-2 slice
Drumstick-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Type 1 of making sambar:

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add chopped mango and drumstick and sauté for 2 mts.
Add sambar powder and mix once.
Add dhal, salt and required dhal water.
When the vegetables are ¾ th cooked, add tamarind paste.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.

Sprinkle coriander leaves.


Type 2:

Method
Boil cooked dhal with water.
Add onions, green chilly, tomato, chopped mango and drumstick.
Add sambar powder, salt and mix once.
When the vegetables are ¾ th cooked, add tamarind paste.

Season Mustard seeds, urad dal, asafoetida, dry chilly and curry leaves with oil.
Add in sambar.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.

Sprinkle coriander leaves.


VARIATION:
Combination of any vegetables can be added in sambar.
1. carrot, beans
2. carrot, beans, potato
3. brinjal
4. yam
5. carrot, beans, potato, brinjal and drum stick.
6. radish
7. lady’s finger(sauté in oil and add in sambar)
8. merakkai (chow chow), turnip



TIFFIN SAMBAR

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-2
Green chilly-1
Drumstick or red pumpkin-1/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add mashed dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.


MIXED VEG SAMBAR FOR RICE


Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-2
Green chilly-1
Chopped carrot, beans, potato, brinjal and drum stick-3/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Boil well.
Sprinkle coriander leaves.

CHUTNEY

BEETROOT CHATNEY


Ingredients
Beetroot grated-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-small lemon size
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till golden brown, add curry leaves, red chillies, garlic saute.
Add beetroot and saute well till cooked.
Add coconut and saute 2mts.grind with tamarind, salt to thick chutney.

SERVE WITH RICE.



1. PUDINA (MINT) CHUTNEY

Ingredients:
Big onion-3 or small onion-25
Tomato big-1(preferred country tomato)
Greenchilly-2
Redchilly-3
Ginger -little
Garlic-4 flakes
Channadal (Bengal gram)-2tbsp
Mint-1 big bundles
Tamarind-little
Coconut-1/4 cup


Method:

Pluck the mint leaves and wash and drain water.
Sauté sliced onion, tomato (use whole, do not cut), chillies, ginger, garlic; dhal all together till dhal becomes brown and onion sautés.
Add pudina (mint leaves), tamarind sauté till leaves shrinks.
Add grated coconut, mix
Add salt and grind thickly.

A side dish for rice, lemon rice, idly,dosai,roti.


NOTE:
CORIANDERLEAVES OR COMBINATION OF MINT AND CORIANDERLEAVES CAN BE USED INSTEAD OF MINT.



COCONUT BASED CHUTNEYS

2. COCONUT CHATNEY

Ingredients:
Coconut-1/2 grated
Greenchillies-4
Roasted dhal (pottu kadalai)-1/4 cup
Ginger, garlic-little
Currryleaves
Coriander leaves-little
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.



3. COCONUT CHATNEY


Ingredients

Coconut big-1/2 grated
Red chillies-4
Curry leaves
Roasted dal-1/4 cup
Tamarind-little
Garlic-3 flakes
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.





4. COCONUTCHILLY CHATNEY

Ingredients
Coconut grated -1 cup
Smallonion-10
Redchilly-3
Tamarind (option)
Salt

Method
Grind all the ingredients rawly.
Serve with idly and dosai.
Can use green chilly instead of dry chilly.



5. URAD DAL CHATNEY

Ingredients

Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till goldenbrown, add curryleaves, red chillies, garlic sauté.
Add coconut and saute 2mts.
Grind with tamarind, salt to thick chutney.

Serve with rice, idly, dosai

Option: can add channa dhal-channa dhal chutney.
Use channa dhal and urad dal in equal ratio and proceed the same method.


6. CARROT CHATNEY

Ingredients
Carrot grated-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till golden brown, add curry leaves, red chillies, garlic saute.
Add carrot and saute well till cooked.
Add coconut and saute 2mts.
Grind with tamarind, salt to thick chutney.

SERVE WITH RICE AND IDLY DOSA.


7. CORIANDER LEAVES CHATNEY

Ingredients

Corianderleaves-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt


Method:

In oil (2 tsp) fry uraddal till goldenbrown, add curryleaves, red chillies, garlic saute.
Add coriander leaves sauté, add coconut and saute 2mts.grind with tamarind, salt to thick chutney.

Serve with rice, idly, dosai


8. PEANUT CHATNEY

Ingredients
Coconut big-1/2 grated
Red chillies-4
Curryleaves, coriander leaves-little
Roasted peanut-1/4 cup(remove skin)
Tamarind-little
Garlic-3 flakes
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.





9. CORIANDER LEAVES CHATNEY

Ingredients
Corianderleaves-1 bundle
Coconut-1/2 grated
Greenchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
Serve with rice.



10. CORIANDER LEAVES CHATNEY (thokku)

Ingredients
Corianderleaves-1 bundle
Redchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
In 2tbsp oil season mustardseeds, uraddal, add chutney and saute well.
Serve with rice, dosai.


ONION BASED CHUTNEY


11. ONION CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-1 tsp
Salt
Tamarind-little

Method:

In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute 1 second and remove from fire.
Allow it to cool.
Grind with tamarind, salt.


12. PEANUT CHATNEY

Ingredients
Roasted peanut-1cup (lightly roast- for heat)
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3-5
Cumin seeds-1/2 tsp
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute.
Remove from fire and add peanut.
Grind with tamarind, salt.



13. SESAME CHATNEY


Ingredients
Roasted sesame (white or black)-1/2 cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-1 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute.
Grind with tamarind, salt, roasted sesame.

NOTE: DRY ROAST SESAME TILL SPLUTTERS.




14. ONION CHATNEY

Ingredients
Onion big-3
Greenchilly-2
Tamarind
Salt

Method:
Grind all together and serve with dosa, variety rice.




15. RAW ONION CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method
Grind all together rawly.

In 2tbsp oil, season mustardseeds, uraddal, curry leaves and dry chilly.
Add chutney and saute well till oil comes out.



16. PEANUT CHATNEY

Ingredients

(Roast and take skin) peanut-1 cup
Greenchilly-3
Tamarind-little
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.



17. TOMATO CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Tomato-2big
Dhaniyapowder-2 tsp
Coconut grated-1/4 cup
Salt
Tamarind-little (option)

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add tomato, sauté well.
Add dhaniyapowder, coconut saute.
Grind with tamarind, salt.



18. BRINJAL CHATNEY

Ingredients
Brinjal (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add brinjal saute well, add dhaniyapowder saute.
Grind with tamarind, salt.



19. RIDGEGUORD CHATNEY

Ingredients
Ridgeguord (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add veg saute well, add dhaniyapowder saute.
Grind with tamarind, salt.



20. MANATHAKALLIKEERAI (GREENS) CHATNEY

Ingredients
Smallonion-1 cup
Greens-1 bundle
G.chilly-5
Tamarind-small ball
Salt

Method:
In oil saute onion, green chilly, curryleaves well.
Add cleaned greens and saute well.
Grind with tamarind and salt.

EAT WITH RICE.

NOTE: TAKE THE SAUTED INGREDIENTS ALONE WHILE GRINDING.DO NOT WASH KADAI AND POUR WATER TO GRIND BECAUSE IT WILL MAKE THE CHATNEY BITTER.



21. PIRANDAI CHUTNEY

Ingredients
Pirandai (chopped)-3/4cup(found in village sides)
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Coconut-1/4 cup
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add pirandai and saute well.
Add dhaniyapowder saute.
Add coconut.
Grind with tamarind, salt.

Tips: this will increase hungryness.good for health.



22. MOONGDAL CHATNEY

Ingredients:

Small onion-1/2 cup
Green gram (split) /Moong dal- ¾ cup
Coriander Seeds- 2tbsp
Cumin seeds- 1tbsp
Green chillies or dry chillies-5
Salt
Oil

Method:

Heat 1tbsp of oil in a pan. Add onion, green gram, coriander seeds, cumin seeds and green chillies.
Fry until it become golden brown.
Grind with salt.
Serve with dosa or rice.



23. LADYS FINGER CHATNEY

Ingredients
Lady’s finger (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp (cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curry leaves to golden brown.
Sauté lady’s finger separately with oil.
Add to sauted onion and mix 1 mt.
Add dhaniya powder and remove from fire.
Grind with tamarind, salt.



24. TOMATO CHUTNEY-OTHER TYPE

Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-3
Oil
Salt
Mustard seeds, urad dal and curry leaves.

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion and chilly .
Saute for 3 mts.
Add tomato, salt and turmeric powder.
Saute well till done.

Sprinkle coriander leaves.

Serves with dosa and chapatti.

Option: can add tomato puree and saute well.

Option: grind this chutney – side dish for idly


25. TOMATO THOKKU

Ingredients
Tomato-5
Dry chilly-2
Chilly powder-1 tsp
Salt
Oil-2 tbsp
Mustard seeds and curry leaves

Method
Grind the tomatoes.

Season Mustard seeds, chilly and curry leaves with oil.
Add tomato puree and salt.
Saute till thick consistency.
Add chilly powder and mix till raw smell goes.
Leave till oil comes out.