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

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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