Avial

Ingredients:
- 4 cups mixed vegetables chopped into 2 inch pieces
(Some of the vegi we add are ash gourd, snake gourd, potatoes, carrots, beans, valakai(plantain), eggplant/bringal, chow-chow, unripe mango (mankai))
- 1 cup butter milk/ curds
- pich of turmeric
- salt to taste
- 1 tblspn coconut oil (optional)

Grind to paste:
- 1/2 cup shredded coconut
- 1 tspn jeera
- 1 tspn rice flour
- small lemon size tamarind softened
- 3 Green chili
- 2 red chili

Method:
1. In a deep vessel add all the vegetables with salt and turmeric. Boil them till they become tender.
2. Add the ground mixture. Let it boil for a few minutes.
3. Finally add the butter milk/curd. If you need it to be like kulumbu add buttermilk. But if you need it to be like kootu then add curds. Add curry leaves and coconut oil. Simmer it for a few minutes. Make sure it does not boil too much else the buttermilk will start to curdle.

Mor vendasar (Buttermilk kulubu without coconut)

Ingredients:
- 1 cup buttermilk
- 1 tspn rice flour
- salt to taste

Seasoning:
- 1/2 tspn oil
- 1/2 tspn methi seeds
- 1/2 tspn mustard seeds
- 2 red chilies

Method:
1. Mix butter milk and rice flour and salt in a bowl.
2. In a pan add all the seasoning ingredients and fry till mustard seeds starts to crackle.
3. Pour the butter milk into the pan and let it simmer for 5 minutes. Make sure it does not boil too much because butter milk has the tendency to curdle at high heat.

Serve it hot with rice. This is a very light kulumbu

Thiruvadari Kali

Ingredients:
- 1 cup rice
- 1 tblsp moong dhal

Roast rice and moong dhal until it turns light brown. Grind it coarsely. Now measure this and take equal quantity of jagary.

Other ingredients:
- 2 tblsp ghee
- 1/4 cup shredded coconut
- 8-10 broken cashew nuts
- 1/4 tspn cardamom

1. In a deep vessel fry cashew nuts in 1 tblsp ghee and keep it aside.
2. Add 2.5 cups of water. When it comes to a boil add the jagary. Let the jagary dissolve. Continue to boil for another 5 minutes.
3. Now add the ground rice slowly. Make sure it does not form any lumps. Stir it continuously till it stops sticking to the sides of the vessel.
4. Add ghee, cashew nuts, coconut and cardamom powder. Mix it well and serve it hot.

Kerai mor kootu ( spinach with buttermilk)

Ingredients:
- 5 cups chopped spinach
- 1 cup butter milk
- 1 tspn rice flour

Seasoning:
- 1/2 tspn oil
- 1/2 tspn methi seeds
- 1/2 tspn mustard seeds
- 1 tspn channa dhal
- 3 red chilies

Method:
1. Boil spinach with salt till it becomes tender. Then puree it in a blender.
2. Mix butter milk and rice flour in a bowl.
3. In a pan add all the seasoning ingredients and fry till channa dhal turns into a light brown color.
4. In a pot add the spinach, butter milk and the seasoning ingredients and let it simmer. Make sure it does not boil too much because butter milk has the tendency to curdle at high heat.

Serve it hot with rice.

Variation:

Instead of rice flour you can use 1/4 cup shredded coconut, 1 tspn channa dhal and 3 red chilies. Grind it to a paste with the butter milk and pour it with the spinach puree. Use the same seasoning except the red chilies.

Methi Chole

Thank you Sailu for the Methi Chole recipe. I have modified it to suit my taste. Here is the original recipe


Ingredients:
- 2 cups kabuli channa, soak in water overnight and pressure cook till soft
- 1 cup packed methi leaves (fenugreek)
- 2 medium tomato, finely chopped
- 3-4 green chillis, slit length wise
- 1 tsp grated ginger
- 1 tsp cumin seeds
- pinch of methi seeds
- 1″ cinnamon stick
- 1/4 tsp asafoetida/hing
- 1/4 tsp turmeric powder
- 1/2 tsp cumin pwd and Dhania pwd
- 1 tsp of garam masala powder
- 2 tbsp of Rajastani spice mix
- 1 tbsp tamarind paste
- 1 tbsp chile pwd (adjust per taste)
- 1/2 tbsp oil
- salt to taste

Method:
1. Heat oil in a pan, add cumi seeds,methi seeds, asafoetida, turmeric pwd, green chillie and grated ginger. Fry for few seconds
2. Add methi leaves to this and fry for 3-4 minutes
3. Add all the spice mix (Rajastani spice, Garam masala, cumi and dhania pwd) and fry for few minutes
4. Add the tomatoes to this and fry until it is soft.
5. Add tamarind paste to the pan
6. Take some 2 tbsp of boiled channa and mash it in blender. Add the boiled channa and the mashed channa to the pan
7. Add salt and chile pwd as per taste and let the gravy boil for 5 min
8. Garnish with coriander

This can be served with roti or paratha.

Note :
I used slow cooker to boil the kabuli channa. I also added some left over Radish greens to the gravy.

Mixed Vegetable Subzi

Ingredients:
- 1 capsicum/Green Bell pepper
- 1 carrot
- 1 cup peas
- few cauliflower florets
- 1 onion
- 2 Green chili
- 1 small piece ginger
- 2 tblspn coconut milk
- 1 tspn Rajastani powder

Seasoning:
- 1/2 tspn oil
- 1 tspn Jeera

Method:
1. In a pot add oil and all the seasoning ingredients.
2. Once the jeera turns to golden brown add the chile,ginger and onions. Fry till onion becomes translusent.
3. Add the vegetables and cook till it becomes tender.
4. Add the spice mix,coconut milk and mix this well.

Serve hot with Roti or rice

Kerai kootu with coconut and pepper

Ingredients:
- 5 cups chopped spinach
- 1/2 cup coconut
_ 1/2 cup toor dhal
- salt to taste

Fry
- 1 tspn peppercorn
- 2 tspn urad dhal
- 1 tspn jeera
- 4 Red chilies

Seasoning:
- 1/2 tspn oil
- 1 tspn Jeera
- 1 tspn mustard seeds
- 1 tspn urad dhal

Method:
1. Pressure cook toor dhal.
2. Boil chopped spinach with salt till it becomes tender.
3. Grind coconut and the fired ingredients to a fine paste.
4. Add toor dhal and the coconut paste to spinach and let it boil till kootu thickens.
5. In a separate pan add oil and all the seasoning ingredients. Pour this on the top of the kootu before serving.

Serve it hot with rice.

You can do the same dish with other vegetables too. We add carrots, bell pepper, potatoes, zucchini and spinach to this kootu.

This is my entry to Healing Foods:Spinach an event by Siri and hosted at present by Divya

Orange Pachidi

Ingredients:
- 1-2 orange peal (just the peals will do)
- 5 orange segments
- small lime size tamarind softened (extract the juice to get 1 cups water)
- 2 green chillies
- 1 tblspn rice flour
- 1/2 tspn turmeric powder
- 1 tblspn oil

Seasoning:
- 1 tspn mustard seeds
- 1/2 tspn methi seeds or powder
- 1 tspn jeera
- 1/2 tspn Hing
- salt to taste
- sprig of curry leaves

Method:
1. Boil orange peal and segments with some salt and turmeric powder.
2. Once the peal is soft (takes about 5 minutes) add the tamarind extract. Boil for a couple of minutes.
3. In a seperate bowl mix rice flour with some water. Add this to the boiling oranges.
4. Finally add jagary.

Orange Vetha kulumbu

Ingredients:
- 1-2 orange peal (just the peals will do)
- 5 orange segments
- small lime size tamarind softened (extract the juice to get 1.5 cups water)
- 2 green chillies
- 1/2 tspn turmeric powder
- 1 tblspn oil

Dry Roast and grind to a fine powder:
- 2 tblspn corriander seeds
- 1 tblspn channa dhal
- 1 tblspn toor dhal
- 1 tspn urad dhal
- 1 tspn pepper
- 1 tspn jeera
- 8 red chillies

Seasoning:
- 1 tspn mustard seeds
- 1/2 tspn methi seeds or powder
- 1 tspn jeera
- 1/2 tspn Hing
- salt to taste

Method:

1. Pour oil in a pot. Add all the seasoning ingredients. Once mustard seeds start to crackle add the chilles and orange peal.
2. After a couple of minutes add the tamarind water and the ground mixture.
3. Let it boil until the kulumbu thickens.
4. Finally add jagary and curry leaves.

Serve it hot with rice.

Tomato thokku

Ingredients:
- 10 small tomatoes chopped
- 1/4 cup oil
- 1 tspn mustard seeds
- 1/2 tspn methi seeds or powder
- 1 tblspn chilli powder (Adjust according to taste)
- 1/2 tspn Hing
- 1/2 tspn turmeric powder
- salt to taste

Method:

1. Pour oil in a pot. Add mustard seeds, methi seeds, hing. Once mustard seeds start to crackle add the tomatoes, chilli powder,turmeric powder and salt.

2. Let it cook it in medium heat. Stir it occasionaly. The thokku is done when the oil seperates.

Vegetable Roti Roll

This recipie is for 3 rotis

Ingredients:

For Vegetable stuffing
- 2 cups mixed vegetables chopped finely
(beans, cauliflower, brocili, carrots, peas, lima beans)
- 1 tspn chilli powder
- pinch of turmeric
- 1 inch ginger chopped finely
- 1 tspn Garam masala (Optioanl)

Seasoning:
- 1 tspn jeera
- 2-3 red chili
- 1 tspn oil

Method to make vegetable curry:
1. In a sauce pan add oil and add all the seasoning ingredients. Once they turn golden brown add ginger and the chopped vegetables. Cook till it becomes soft

For Roti
- 1 cups whole wheet flour
- salt to taste

Method to make Roti:

1. Mix all the above ingredients to form a stiff dough. Roll them to form small rotis.

2. Heat a flat pan and add the rolled roti. Cook till you see brown spots on both sides. Add little bit oil while cooking.

Method to make vegetable roti roll:

1. Take a roti add 2 tablespoon vegetables in one corner. Now roll the roti making sue the vegetable stays inside the roti.

2. In a pan add some oil and roast the roti again for a couple of minutes.

Serve it hot with tomato thoku.

Roti with besan flour

Ingredients:
- 1.5 cups whole wheet flour
- 1/2 cup besan flour
- 1 tspn ajwin
- 1/2 tspn jeera (optional)
- 1-2 tspn chilli powder
- salt to taste
- 2-3 tspn oil or ghee
- extra oil to rub your hands as this dough stick to your hands

Method:
1. Mix all the above ingredients to form a stiff dough. Roll them to form small rotis.

2. Heat a flat pan and add the rolled roti. Cook till you see brown spots on both sides. Add little bit oil while cooking.

Serve it hot with any subzi.

Lima beans subzi

Ingredients:
- 1 cup Lima beans
- 1 long eggplant
- 1 green or red bell pepper
- 1 small potato
- 1 cup cauliflower
- 3 small tomatoes
- 1 inch ginger diced to small pieces
- 2 green chilies diced to small pieces
- 2 tspn garam masala
- Pinch of turmeric
- Salt to taste

Seasoning ingredients:
- 1/2 tspn jeera
- 4 cloves
- 1 tspn oil

Method:
1. Soak lima beans overnight and preasure cook it until it is tender. Be careful while you preasure cook lima beans. They are ver soft and cook very fast.

2. Chop all the vegetables except tomatoes into bite size pieces.

3. Bring a potful of water to boil. Add the tomatoes, turn off the heat and remove to a cold water bath after 2 minutes. The peel should come off easily. Use a blender or processor to make a smooth puree

3. In a big pot add the oil and add all the seasoning ingredients. Once they turn golden brown add ginger and chilies. After about 30 seconds add the chopped vegetables and saute them for 5 minutes.

4. Add the tomato puree, turmeric, garam masala powder and salt. Bring it to a boil. Finally add the cooked lima beans. Reduce to a medium heat and let them boil for 20-25 minutes.

Suggestions:

Use a slow cooker for this recipie if you have it. It is very convenient. I cooked the beans for 4 hours in the high setting. So a low setting would be 8 hours. Once the beans are tender I did the rest in a pot on the stove top and added it to the slow cooker. I let it boil for another 30-40 minutes before serving.

Eggplant Rice

Ingredients:

- 1 cup cooked rice
- 3-4 long purple eggplant chopped to bite size pieces
- 2 tbsp curry podi
- Pinch of turmeric
- Salt to taste

Seasoning ingredients:

- 1/2 tspn Mustard Seeds
- 2 Red Chilies
- 1 tspn Urad dhal
- 1 tspn Channa dhal
- 2 tbspn peanuts (optional)
- Pinch of Hing powder
- Sprig of curry leaves
- 1 tspn oil

Method:

1. In a pan add the oil and add all the seasoning ingredients.

2. Once the mustard seeds start to splutter and the rest of ingredients turns to a golden brown add the chopped eggplant, turmeric and salt. Cook till it is tender. The eggplant should still hold its shape.

3. Add curry powder and rice. Mix it well so all the powder is incorporated well with the rice and eggplant.

Serve it hot with raita or tomato thoku

Dosa milgai podi

Ingredients:
- 1 cup channa dhal
- 1 cup urad dhal
- 2 tbsp mustard seeds
- 2 tsp hing
- 1/4 cup white seseme seeds
- 2 cups red chilli (Ariund 30)
- 3 tspn cooking oil

Method:

1. Wash, drain and dry roast seseme seeds. Keep it aside.

2. Add 2 tspn oil and mustard seeds. Once it starts to crakle add hing and then the rest of ingredients. Fry till they turn golden brown. Grind this and sesem seeds to form a coarse powder. Keep it aside.

3. Now pour the remaining oil in the same pan and fry the red chili. To check if it is done break one chili and it should crack easily. Grind this into a powder.

4. Mix all the powder together add salt and grind one more time.

You will have tasty milagai podi.

4. Grind the fried red chili. Keep this aside. Then grind roasted seseme seeds and



Fry all the ingredients to a golden brown in a dry pan and grind it to a coarse powder. Store it in an airtight container.

Rajasthani spice mix

Thank you Vaishali of earthvegan for the Rajasthani spice powder. I used her recipe as a base but modified it to suit our taste. My husband is not a great fan of cardamom or fennel seeds. Even without these two ingredients the mix was very flavorful. Here is the original recipe.


Ingredients:
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ajwin/omam seeds

Fry all the ingredients to a golden brown in a dry pan and grind it to a coarse powder. Store it in an airtight container.

Dry spice mix 1

Ingredients:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsp black peppercorns
- 1 tsp methi seeds
- 2 tsp mustard seeds

Fry all the ingredients to a golden brown in a dry pan and grind it to a coarse powder. Store it in an airtight container.

Health in a pot

This is a one pot dhal recipe with no oil.
Ingredients:
- 1 cup green split moong dhal
- 1/2 cup split dried peas
- 1 cup greens chopped (I used frozen turnip greens)
- 2 tomatoes chopped
- 2-3 green chillies finely chopped
- 1 inch grated ginger
- 2 tspn Spice mix
- pinch of turmeric
- salt to taste

Seasoning ingredients:
- 1 tsp jeera (Roast it in a dry pan)

Method:
1. In a pressure cooker add all the above ingredients and mix it well. Add 3 cups of water.
3. Cook for one whistle. If you find the dhal dry add more water and boil it.
4. Finally add the jeera before serving.

Tastes well with roti or rice

I am sending this recipe to my love with Legume.. This is Susan's event host lineup page

Lemon & Spice Pori

Ingredients
3 cups Pori
1 small onion diced
1 chili chopped
1 tspn sugar
1/2 - 1 tspn lemon juice
1 tspn oil
pich of turmeric powder
salt to taste

Seasoning:
1/2 tspn hing powder
1/2 tspn mustard seeds
1 tspn Urad dhal , cumin seeds, dhalia dhal/Pori kadalai
sprig of curry leaves

Method:
1. In a pan pour oil and add all the seasoning. Once the mustard starts to crackle add onion and fry till golden brown.
2. Meanwhile put the pori in a plate and add a little bit of water to it maybe 1/4 cup. Squeeze the pori dry and add it to the onions in the pan.
3. Add turmeric, salt and sugar. When pori is done turn of the heat and add the lime juice.

Garnish with coriander and serve it hot. It dries up pretty fast. When you reheat it add a little bit of water.

Sweet Aval

Ingredients
1 Cup Aval
1.5 cup grated coconut
1/2 cup jaggary or sugar

Method 1:
1. Wash and soak aval in water for 20 minutes. The aval should not be too soft
2. Drain aval and mix grated coconut and jaggary. You can serve it immediately. But if you keep it for 20-30 minutes it tastes better.

Method 2:

Additional Ingredients:
2 tbsp Ghee
5 cashew nuts
1/4 tsp cardamom powder

1. Wash and soak aval in water for 20-30 minutes. The aval should be soft. Drain it completely.
2. In a thick bottom vessel pour 2 tbsp water and add jaggary/sugar and boil it until it dissolves.
3. Squeeze the aval dry and add it to the jaggary. Stir it till the aval leaves the sides of the vessel.
4. Roast cashew in ghee and add it to the aval. Finally sprinkle the cardamom powder to it.

Spicy Aval

This is a quick recipe for a warm, spicy snack to go with tea, ideal for those wet or cold winter afternoons.
Ingredients:
- 1 cup Aval (also known as Poha)
- 3/4 cup tamarind extract
- Pinch of turmeric
- Salt to taste
Seasoning ingredients:
- 1/2 tspn Mustard Seeds
- 2-3 Red Chilies
- 1 tspn Urad dhal
- 2 tbspn peanuts
- Pinch of Hing powder
- Sprig of curry leaves
- 1 tspn oil
Method:
1. Wash and soak aval in tamarind extract, salt and turmeric powder until it becomes soft. (Usually 5-10 minutes for thin poha, 30 minutes for thick poha)

2. In a pan add the oil and add all the seasoning ingredients.

3. Once the mustard seeds start to splutter add peanuts start to change color add the soaked aval with the tamarind water and fry till it becomes completly dry.

4. Garnish it with curry leaves and cilantro and serve it hot.

Variation 1: Lemon Aval

Instead of soaking the aval in tamarind water soak it in plain water with turmeric powder and salt. Once the aval is soft follow the same procedure. After it is cooked turn the heat off and add a teaspoon lemon juice. Adjust lemon juice according to your taste.

Variation 2: Pepper, Jeera Aval

Soak aval in plain water and salt. Do not add turmeric. Fry 1 tspn of black peppercorns and 1/2 tspn of Jeera in a dry pan. Grind it to a powder. Once the aval is soft follow the same procedure. The only change is to add cashew nuts instead of peanuts. Add your soaked aval and cook till it is dry. Finally add the pepper/Jera powder and mix it well.

I am sending this recipe to Tea Time snack by EC.

Sambar Podi

Ingredients:
8 cups Coriander seeds
2 Cups Channa Dhal

2 Cups Toor Dhal

2 tspn Methi seeds

2 tspn Mustard Seeds
1 Cup Red Chillies

1 tbsp Turmeric Powder

Method:
Dry roast all the ingredient until they turn golden brown. Grind them to a smooth powder and store it in an air tight container. The measurement need not be cups it can be table spoon. Adjust it according to the amount you need.

Curry Podi

Ingredients:
2 tbsp Coriander seeds
2 tbsp Channa Dhal
1 tbsp Broken White Urad dhal
10-12 Red Chillies
10 Peppercorns

Method:
Fry all the ingredient until they turn golden brown. Grind them to a smooth powder and store it in an air tight container. You can keep it up to a month.

Carrot Thogayal

Thank you Sailu of sailus kitchen for this dish. I used her recipe but modified it to suit our taste. Here is the original dish.

Ingredients:
2-3 cups grated carrot
3/4 cup chopped cilantro
2 tbsp split broken urad dhal
1 tbsp Channa dhal
1 tsp cumin seeds
1/2 tsp mustard seeds
1-2 dry red chillies
1-2 green chillies
1 tbsp grated jaggery or brown sugar
1 tsp oil
salt to taste
juice of 1/2 lemon

Method:
1. Fry urad dhal, channa dhal, red chillies, cumin seeds mustard seeds in a tsp of oil. Keep it aside to cool. Then grind the dhal mixture to a smooth powder.
2. In the same pan spray a little bit of oil and fry the carrots with green chillies.
3. Fry the cilantro leaves until the raw smell goes away. Takes a couple of minutes.
4. Add the carrot and cilantro leaves and grind with the dhal mixture.
5. Add lime juice in the end. This gives it a slight tangy taste.

Tastes great with Dosi or idli

Eggplant Subzi

Thank you Vaishali of earthvegan for this dish. I used her recipe but modified it to suit our taste. Here is the original dish.

Ingredients:
- 7-8 Small Brinjal
- 1 onion chopped
- Small piece of tamarind softened
- 1 tsp turmeric powder
- 1 tbspn sugar
- 1 inch ginger
- 2 tspn oil

Fry till golden brown
- 2 tbsp Coriander seeds
- 1 tspn Cumin Seeds
- 1 tspn Sesame seeds
- 3-4 Red Chillies
- 1/2 tsp methi seeds
- 1 tbsp shredded coconut

Method:
1. Add the fried mixture, tamarind, salt, turmeric, sugar, ginger and grind it to a paste.
2. Slit the brinjal and stuff the paste in it. The brinjal should be joined in the bottom to hold the paste.
3. In a large skillet add 1 tbsp of oil and add the brinjal. Fry it slowly until the flesh is tender. Keep it aside.
4 Pour the rest of the oil and fry the chopped onions. Add it to the remaining paste mixture and grind it to a pulp.
5. Pour it in a sauce pan and let it boil for a few minutes.
6. Add the stuffed brinjal to the sauce pan and let it simmer for at least 15 min.

Garnish with cilantro and serve with hot rice or chapathi.

Erivali Moor Kulumbu

&

Ingredients:
- 2 Cups of chopped mixed vegetables
(Carrots, White pumpkin, Okra, Eggplant, Capsicum)
- 1/2 tsp turmeric powder
- 2 cups butter milk or fat free sour cream

Fry till golden brown
- 1 tbsp Channa dhal
- 1 tspn Methi Seeds
- 6-7 Red Chili
- 1/4 cup shredded coconut
- 1/2 tsp methi seeds

Seasoning:
- 1/2 tspn Methi seeds
- 1/2 tspn Mustard seeds
- Sprig of curry leaves

Method:
1. Add the fried mixture, tamarind and grind it. Add the butter milk in the end and grind it to mix it all.
2. Boil all the vegi in a little bit of water with salt and turmeric.
3. Once the vegetables are tender add the ground mixture. Turn down the heat to medium low. It should not boil too much or the
curd will separate. This should take 10-20 minutes.
4. Finaly temper with mustard seeds, methi seeds and curry leaves.

Variations:

While frying add 1 tbsp coriander seeds to it. Boil one tomato with other vegetables. Follow the same procedure.

Cilantro Pesto

Ingredients

1 cup coriander
1 tbsp red chili flakes
1/4 cup walnuts
2 inch ginger root
1 tbsp lime juice
1 tsp lime zest
2 tbsp cheese (Parmesan)
2 tbsp Olive oil
Salt to taste

Method
Grind all the above ingredients in a food processor. Keep adding olive oil as required. Serve with cooked whole wheat pasta.

Instant Jeera Rasam

Ingredients:
- 1 Tsp Turmeric
- 1 tomato
- 1 tsp jaggery

To Grind
- 2 tsp coriander seeds
- 2 tsp Jeera seeds
- 1 tsp grated coconut (optional)
- 2-3 red chilie
- 2-3 strands of coriander
- small ball of tamarind softened

Seasoning:
- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves
- pinch of hing

Method:
1. In a pot add tomatoes, turmeric powder, salt and boil it for 2-3 minutes.
2. Add the ground mixture to the pot and let it boil for 3 minutes. Add jaggery
3. In a seperate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam.

Garnish with cilantro and serve hot with rice

Channa Dhal Capsicum Subzi

Ingredients:
- 1 capsicum/Green Bell pepper
- 1 tomato
- 1 onion
- 2 Green Chilli
- 1 small piece ginger

To Fry
- 1 Cup besan flour

Seasoning:
- 1/2 tspn oil
- 1 tspn Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves
- pinch of hing

Method:
1. Add some water to the roasted besan flour
2. In a pot add oil and all the seasoning ingredients.
3. Once the jeera turns to golden brown add the chile,ginger and onions. Fry till onion becomes translusent.
4. Add the capsicum and tomato. Cook till it becomes tender.
5. Pour the besan water and let it all boil for 5 minutes.

Garnish with cilantro and serve hot with idli or dosa

Pulikatchal

Ingredients:
1 Lemon size Tamarind soaked in hot water
1/2 cup Oil (Preferably Gingelly oil)

Coarsely Grind after frying in 1 tsp oil:
10 Red Chile
2 Tbsp Chana Dal
1 Tbsp Urud Dal
1/4 Tsp Fenugreek seeds
2 Tbsp Sesame Seeds

Seasoning:
1 tsp Mustard seeds
2 Tsp Chana Dal
2 Tsp Urud Dal
3 Tbsp peanuts
2 Red Chile
1 Tsp asafoetida
1 Tsp Turmeric

Method:
1. Take 2 cups of tamarind water. Keep it aside.
2. Add oil to a pot and add the seasoning.
3. Once the mustard starts to crackle and the seasoning changes color add the tamarind water.
4. Add the ground mixture and boil it until it forms into a thick paste (20-30 minutes). You will know it is done when the oil starts to float on the top.

Vadai

Ingredients
- 1 Cup Urudh Dal
- 1 Tbsp Rice
- 1 Tbsp Ginger
- 1 Tbsp Green Chile
- Shredded Cabbage/ Onion (Optional)
- Salt to taste
- Oil for deep frying

Method:
1. Soak urudh dal and rice for 3 hours. Grind urudh dal, rice in a blender / Indian grinderadding 1-2 tbsp of water.
2. Add salt,green Chile,ginger,vegetable(if you have) and mix the batter.
3 Wet a plastic sheet with a little water and also your hand.
4. Make a lemon-sized ball of the batter and flatten on the sheet with your hand.
5. Create a small hole in the center of the vadas. The vada should ressemble a donut
6. Heat oil in a frying pan. When the oil is hot, turn the heat to medium and slip the vadas carefully into the oil.
7. Fry till golden brown. Remove from the oil and drain to remove excess oil.

Serve the vada with sambar and chutney

Pongal

Ingredients

1 Cup Rice
1/2 Cup Moong Dal
1-2 Ginger
1 Tsp Cumin
1 Tsp Peppercorn
4 Tbsp Ghee
1 Cup Milk
3 Tbsp Shredded Coconut(optional)

Coarse Grind

1 Tsp Cumin Seed
1 Tsp Peppercons


Salt to taste
Method:
1. Dry fry the moong dal till it is hot to touch
2. Coarse grind half of the peppercorn and cumin seeds
3. Pressure cook the rice and moong dhal with 3 cup of water and 1 cup of milk.
4. Take a pan and add ghee. Add ginger, cumin seeds, peppercorn, coarse grind mixture
5. Add the cooked rice and dal
6. The pongal should not be too dry. If you feel the rice is dry add some more water and cook it over stove top.
7. Add the shredded coconut
8. Add some more ghee to the hot rice.


Serve the pongal with sambar and chutney

Thattai

Ingredients

6 Measure of Rice flour
1 Measure of Urud Dhal Flour
1 Tbsp Chille Powder
3 Tbsp Channa Dhal/ Dhaliya
1 Tbsp butter
1 Pinch of Asafoetida
1 Sprig of Curry leaves

Salt to taste
Oil for deep Frying

Method

1. Dry Fry the Urud Dhal until you get a aroma and grind it into a fine powder. You also get Urudh Dhal powder in Indian Stores. You can dry fry that in a pan until you get a aroma.
2. Soak the Channa dhal for 20 minutes. If you use dhaliya you don't have to soak it.
3. Mix the above ingredients and make it into a dough. It should be softer than chapathi dough
4. Oil a plastic paper
5. Pat the dough into pani puri size circles.
6. When you have around 20 thattai deep fry in oil.

Mullu Thengozhal

Ingredients

4 Measure of Rice Flour
1 Measure Finely ground Daliya Powder (Pottukadalai in Tamil)
1 Tbsp Butter
1 Tbsp Sesame Seeds
1 Pinch Asafoetida (optional)

Salt to taste
Oil for deep frying

Method

1. Mix all the above ingredients and make it into a dough. The dough should be softer than a chapati dough
2. Take the muruku maker and put the dough in it. Put the mullu thengozhal atchu the muruku maker
3. Deep fry the mullu thengozhal in the oil

Vegetable Panini

Ingredients

7-8 eggplant slices
7-8 zucchini slices
7-8 onion slices
7-8 Tomato slices

Coriander pesto

1 cup coriander
2 green chillies
2 tbsp pine nuts
2 tbsp cheese (Parmesan)
Salt to taste

Method

1. Spray the vegetables(except tomato) with oil.
2. Grill the Eggplant, Zucchini and onion slices in a grill.
3. Put the slices in the grill, until you see grill marks in the vegetable.
4. I used Cooks 3-in-1 Sandwich, Grill & Waffle Combo to grill the vegetable
5. Make a paste of the ingredients mentioned for coriander pesto
6. Take two slices of bread. I used Jalapeno and cheddar artisan bread for making panini.You can use white bread also
7. Apply butter and coriander pesto on one slice of the bread.
8. Place a eggplant,zucchini,onion and tomato slice.
9. Cover this with another slice of bread
11. Place it in the grill maker
12. The bread is ready when you see the grill marks in the bread

Hot delicious panini is ready. Serve it with some ketchup and soup

Carrot Rice

Ingredients:
- 1 cup cooked basmathi rice
- 3 cups of shredded carrots
- 1 cup shelled edamame (or) green peas
- 1 small onion chopped
- 2-3 green chillies chopped
- 3 cloves
- 1" Cinnamon stick
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4-5 peppercorns
- 1/4 teaspoon turmeric
- 1/4 teaspoon hing
- 1 cup roasted peanuts grounded coarsely
- 1 teaspoon chili powder

Method
1. In a heavy pan fry coriander seeds, cumin seeds, peppercorns and cinnamon. Grind them to a fine powder.
2. In another vessel pour oil and put in the cloves. Once it is slightly brown add hing,green chillies and onions. Fry them till the onions become translucent.
3. Add the shredded carrots, ground powder, chili powder, salt, turmeric, edamame and cook till the carrots are tender
4. Now add the cooked basmathi rice and mix well. Finally add the ground peanuts and toss the rice around.

Serve it hot. This rice is very healthy. I also add sprouted green moong dhal in this dish.

Upma Kozhukattai (Rice Balls)

Ingredients

• 1 cup raw rice

For thaduka

• 1 teaspoon mustard seeds, urad dhal, channa dhal


• 2 red chillies


• One sprig of curry leaves


• Oil

Method

1. Wash the rice, drain it in a colander and spread it out to dry for an hour or two.  It is alright if it is a little bit wet.


2. Grind the rice into a very coarse mixture. Put it through a sieve. Use the coarse rice (the one that is on top) for this upma.


3. In a heavy bottom pan pour oil and add mustard seeds. Once the mustard seeds starts spluttering add urad dhal, channa dhal, red chillies and curry leaves.


4. Now pour 2 cups of water to the same pan. Add salt and the coarse rice to the water. Mix it for about 5 minutes. The mixture should be thick enough to roll it into balls.


5. Wait for it to cool down. Now roll the upma into small balls. Steam these balls in idli plates. It should be done in 5 minutes.

Serve it hot with chutney or Sambar. This is a quick and easy tiffin.

Keerai Pulita Koottu (Spinach with Tamarind)

Ingredients

• 3 cups spinach chopped finely


• 1 small size lemon (extract the juice to get 1.5 cups water)

For thaduka


• 1 teaspoon Mustard seeds


• 1 teaspoon Methi seeds


• 3 Red Chillies


• 1 teaspn Oil

Method

1. Boil the chopped spinach in tamarind extract with salt till they are cooked.


2. Add oil in a pan. Add mustard seeds and let it splutter. Then add methi seeds and red chillies. Once they are brown add them to the boiled spinach. Let the spinach boil for another 3 minutes.

Server it hot with rice and poritcha Koottu.

Poritcha Koottu

Toor (or) Thoor dhal or Pigeon pea is a legume that is used widely in Indian cooking. In my culture we start our lunch with hot rice mixed in with cooked toor dhal and ghee. To know more about this wonderful legume click here.

This is a simple recipe where vegetables are cooked in a freshly ground spice mixture and mixed in with toor dhal to create a complete nutritional wonder. We typically serve this kootu with hot rice.



Ingredients
- 2 cups of mixed vegetables (carrots, Peas, potatoes, beans, brinjal, tomatoes) cut into bite size pieces
- 1 cup spinach chopped finely
- 3/4 cup cooked thoor dhal/Pigeon pea
- 1/4 teaspoon Turmeric
- pinch of hing

Roast in a dry pan and grid to a fine powder:
- 1 tbsp urad dhal
- 2-4 red chillies
- 2 teaspoon jeera
- 2 teaspn pepercorns

Seasoning:
- 1/2 tsp mustard seeds
- 1 tsp jeera
- few curry leaves


Method:
1. Boil 3 cups of water and add the ground powder. Add hing, turmeric and salt to it. Let it boil for 2- 3 minutes. This will get rid of the raw smell.
2. Now add the hard vegetable like potatoes,carrots and beans. Once they are half cooked add the rest of vegetables and cook until all the vegetables are tender.
3. Once the vegetables are done add thoor dhal and let it boil for 3-4 minutes at medium heat.
4. Now heat oil in a separate pan, add the mustard seeds and let it splutter. Add jeera and the hing powder. Fry till they turn brown. Finally add curry leaves and immediately add to the boiling koottu.




This recipe finds its way to my legume love affair hosted by mirch masala

Parupurandail kulambu

Ingredients

• 1 cup thoor dhal


• 3-4 red chillis


• 1 teaspoon hing


• 1 lemon sized tamarind (extract the juice in 2 cups water)


• 1-2 teaspoon Sambar powder


• 1/4 teaspoon Turmeric powder


• salt to taste


• 2 tblspoon of oil

For thaduka


• Curry leaves, 1/4 teaspoon of Mustard seeds, Methi seeds, Hing

Method

1. Soak thoor dhal for 1 hour. Grind the dhal with red chillies and hing into a smooth paste. Do not add too much water.


2. Make small balls out of the ground thoor dhal and keep it aside. If the balls do not form properly pour a tablespoon of oil in a heavy pan and pour the ground mixture . Fry till the water evoprates.


3. Boil tamarind extract, salt, turmeric powder and sambar powder in a heavy vessel. Once the raw smell is gone drop the balls and reduce the heat to medium low. If the heat is too high it might break the balls. Cook for 10 minutes.


4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the Methi seeds hing powder Fry till they turn brown. Add curry leaves and mix it with the kulumbu.

Tastes very good with rice

Varthericha kulambu

Ingredients:

• 1 cup Squash cut into cubes


• 1 plantain cut lenthewise


• 3 cups of vegetables cut lengthwise (potatoes, okra, chepankilangu(yam), bringal, snake gourd, carrots)

Ingredients to fry and grind

• 1 lemon sized tamarind (extract the juice in 1 cup water)


• 1 tablespoon of Jaggary or Brown Sugar


• Rice 2 tbl spoon


• Red Chillies 10 nos


• Urad dhal 1 tbl spoon


• Thoor dhal 1 tbl spoon


• Methi seeds 1/2 tsp


• Seasme seeds 1 tsp

For Thalipu

• 1 sprig of Curry leaves


• 1 tspn Mustard seeds


• 1/2 tspn Methi seeds

1. Boil all the vegetables except okra and squash for about 10 min in water. Add salt and turmeric powder.


2. Add tamarind juice. Now add okra and squash and boil for another 5 minutes


3. Now add the ground powder and jagary. Let it boil for 2 - 3 minutes.


4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the Methi seeds till they turn brown. Lastly add curry leaves and immediately add to the boiling kuzambu. Serve it hot

We make this kulambu during thiruvadari day. We make it with thiruvadari kali. Although kali is sweet the combination is really good.

Vetral kuzambu

Ingredients
- 1 tblspn Corriander seeds
- 2 tblspn channa dhal
- 2 tblspn urad dhal
- 5 red chillies
- 1 tblspoon peppercorns
- 1/2 teaspoon methi seeds
- 1 teaspoon jeera
- 4-5 sprigs of curry leaves
- Tamarind (size of lemon)
- 1/4 teaspoon Turmeric
- 3 tblspn oil
For thaduka
- Curry leaves
- 1/4 teaspoon of Mustard seeds
- Methi seeds, Hing, turmeric
Method
1. In a tablespoon of oil fry corriander seeds, channa dhal, urad dhal, red chillies, peppercorns, jeera and methi seeds. Once they are all golden brown turn off the stove and add the curry leaves.
2. Soak tamarind in hot water till it is soft
3. Grind tamarind and the fried mixture into a smooth paste
4. In a heavy bottom pan add 2 tblspoon oil and put the mustard seeds. Once the mustard seeds starts spluttering add methi seeds. Once it becomes brown add Hing, turmeric powder and curry leaves. Then pour the ground mixture in the pan.
5.Let it boil for 10 to 15 minutes or until the kuzhambu becomes thick.

This recipe serves four. You can double the recipe and store the excess in the refrigerator. It will taste good for about a month.Serve it hot with rice.

This one goes to Cooking with seeds originally started by Priya of Priya's Easy N Tasty

Rava Ladu

Ingredients:

• 1 cup ravai


• 1.5 cup sugar


• 1/2 cup ghee


• 10 nos cahsews


• 1/4 teaspoon cardamom powder

1. Dry roast rava till you get the roasted smell.


2. Grind the roasted rava and sugar to a fine powder


3. Take a teaspoon of the ghee and roast cashews in it till it is golden brown. Add the cashews and cardamom powder to the ground mixture.


4. Heat the rest of the ghee and pour it into the ground mixture


5. Roll it into small balls.

Enjoy!!

Koottu (with Channa dhal)

Ingredients
- 2 cups snake gourd or cluster beans
- 1/2 cup channa dhal
- 1 cup cocounut
- 2-4 red chillies
- 2 teaspoon Jeera
- 1 teaspoon rice flour
- 1/4 teaspoon turmeric
- 1/4 teaspoon hing

Seasoning:
- 1/2 tsp mustard seeds
- 1/2 tsp urad dhal
- few peanuts
- sprig of curry leaves

Method
1. Boil channa dhal till it becomes tender.
2. Add the hard vegetable like potatoes and carrots and once they are half cooked add the rest of the vegetables. Add salt and turmeric. Let it boil for 5 more minutes.
3. Grid jeera, red chillies, coconut and rice flour to a fine paste. Add the ground mixture to the boiled vegetables and boil for another 5 minutes.
4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the jeera, urad dhal and hing powder. Fry till they turn brown. Lastly add curry leaves and immediately add to the boiling kootu.

Variation 1:

Follow the same method and instead of a single vegetable use a mixture of vegetables like beans, carrots, potatoes, peas tomatoes etc.

Variation 2:

Instead of channa dhal boil some lima beans and add it and follow the same process.

This kootu tastes very good with rice.

Cabbage Koottu (With Moong Dhal)

Ingredients

• 1 small Cabbage cut into small pieces


• 1 tomato


• 3/4 Cup moong dhal


• 2 tbs Cocounut


• 2-4 Red Chillies


• 1 tblspoon Urad dhal


• 1 teaspoon Jeera

For thaduka


• Curry leaves, Mustard seeds, Urad Dhal, 1/4 teaspoon hing, peanuts

Method

1. Preasure cook Moong Dhal and Cabbage seperately for one whistle.


2. Fry red chillies, urad dhal and Jeera in a dry pan.


3. Grid the fried mixture with the coconut to a fine paste


4. Add dhal and the ground mixture to the cabbage.


5. Cut tomatoes and add it. Boil for 2-5 min


6. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the urad dhal,jeera, hing and peanuts. Fry till they turn brown. Lastly add curry leaves and immediately add to the boiling kootu.

Kathrikai Puli Koottu

Ingredients

• 2-3 long purple Brinjal (Eggplant) cut into cubes


• 1 teaspoon sambar powder


• 1 lemon sized tamarind (extract the juice in 1 cup water)


• 2 tblspn Channa dhal


• 1 teaspoon jaggary or brown sugar


• 2-3 tblspn Coconut


• 1/4 teaspoon Turmeric


• 1/4 teaspoon Hing

For thaduka


• Curry leaves, 1/4 teaspoon of Mustard seeds, Urad Dhal, Methi seeds

Method

1. Boil brinjal with salt and turmeric powder till it is half cooked


2. Add tamarind juice, sambar powder to the boiled brinjal


3. Cook for 5 minutes or till the raw smell goes away.


4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the urad dhal, Methi seeds hing powder and coconut. Fry till they turn brown. Lastly add curry leaves and immediately add to the boiling kootu.


5. Finally add jagary or brown sugar to the kootu. Take the kootu off the heat

Use the same method to make bitter gourd (Pavakai) kootu. To get rid of the bitterness soak bitter gourd in water with salt for 1/2 hour. Preasure cook bitter gourd with salt and turmeric. Drain all the water and follow the same steps to make pavakai kootu. This kootu tastes very good with rice.

Pitlai

Ingredients

• 3-4 long long purple Brinjal (Eggplant) cut into cubes


• 1 lemon sized tamarind (extract the juice in 1 cup water)


• 1 cup soaked Garbanzo beans or Chick peas preasure cooked.


• 1/2 cup thoor dhal preasure cooked


• 1/4 teaspoon Turmeric


To fry and grid


• 1 tblspoon oil


• 2 tblspn corriander seeds


• 2 tblspn Channa dhal


• 10 pepper corns


• 5-8 red chillies


• 1 cup cocunut

For thaduka


• Curry leaves, 1/4 teaspoon of Mustard seeds, Methi seeds, Hing

Method

1. Boil brinjal with salt and turmeric powder till it is half cooked


2. Pour oil and fry corriander seeds, channa dhal, pepper corns and red chillies until they are golden brown. Take them out and then add coconut and fry till it is slightly brown. Grind the fired mixture into a coarse paste.


3. Add tamarind juice and chick peas to the boiled brinjal. Let it boil for 2-3 minutes


4. Add the ground mixture and preasure cooked thoor dhal. Let it boil for another 3-5 minutes or till the raw smell goes away.


5. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the urad dhal, Methi seeds hing powder and coconut. Fry till they turn brown. Lastly add curry leaves and immediately add to the boiling kootu.


6. Finally add jagary or brown sugar to the kootu. Take the kootu off the heat


7. If you want to reduce cocounut then add a little bit more thoor dhal.

You can make the same pitali with Potatoes, bitter gourd, tomatillas (Green tomatoes). If you are using bitter gourd soak it for 30 minutes with salt drain the water. Then preasure cook bitter gourd with salt and turmeric and drain the water again. Now follow the same steps. For tomatillas skip tamarind if they are too tangy.

Kotsu

Ingredients
- 2-3 long purple Brinjal (Eggplant) cut into cubes
- 1 medium sized onion (optional)
- 1 lemon sized tamarind (extract the juice in 1 cup water)
- 4 red chilies (adjust to taste)
- 1 teaspoon jaggary or brown sugar
- 1/4 teaspoon Turmeric
- pinch of hing

Seasoning:
- 1/4 tsp mustard seeds
- 1 tsp channa dhal
- 2-3 tbsp peanuts (optional)
- few curry leaves

Method
1. In a heavy pan add the mustard seeds and let them splutter. Add the channa dhal, hing powder, red chillies and peanuts. I like adding peanuts as they give a crunch to this dish. Fry till they turn slightly brown.
2. Add onions, curry leave and fry till they turn golden brown. Add brinjal and fry for a few minutes. Now pour about a cup of water.
3. Once the vegetable is half cooked add salt and tamarind extract. Cook till it is tender. Mash it a little bit with the back of your spoon. As there is no coconut this step helps blend the dish well. Add brown sugar or jaggary. Simmer for a few minutes and remove from heat.

Garnish with corriander leaves and serve with hot idlis or dosai. This dish comes together very fast and tastes great.

Peanut chuttney

Ingredients

• 1.5 cups roasted peanuts


• 1.5 cups corriander leaves


• 4-5 green chillies


• tamarind a little bit


• 1 tbspn oil


• Salt to taste

Method

1. Fry corriander leaves and chillies together in oil


2. Remove seeds from tamarind and soak them in hot water till it becomes tender


3. Grind corriander leaves, tamarind, chillies, peanuts and salt to a corase paste.

Serve with hot idlis or dosai.

Badam Alwa

Ingredients

• 1 cup badam puree


• 1 cup sugar


• 1/2 cup ghee


• 1 drop yellow food coloring

Method

1. To puree the badam - Soak it for 20 minutes in hot water. Peal it and grind it to a fine paste


2. Sugar should be equal to the ground badam mixture


3. Add 1/4 cup water and boil sugar until it is completely dissolved.


4. Add one drop of food coloring


5. Add the ground badam mixture to the sugar. Keep stirring it for 20 minutes


6. Add ghee when the mixture thickens. When the mixture starts leaving the sides of the pan turn off the stove and let it stay in the heat. Stir occasionally.


7. In about 10 minutes the mixture should become like a dough


8. Spread a little bit ghee in a plate and spread out the badam mixture in it


9. Cut it into bite size pieces

Enjoy!!