Aviyal

Ingredients

• 2 cups mixed vegetables(drumstick,cluster beans,peas,beans,snake gourd,carrot,potato and plantain.Cut them into long strips )
• Curd-1/4 cup
• Curry leaves-1 sprig
• Coconut Oil-1 tsp
• Green chili slit-2 nos.
• Salt-As needed

To Grind

• Coconut-1/4 cup
• Green chili- 1
• Cumin seeds-3/4 tsp
• Rice four-1/2 tsp

To Temper

• Coconut oil-1 tsp
• Mustard-1 tsp(optional)
• Curry leaves-1 sprig

Method

1. Boil the vegetables in 1 cup of water until they are tender,add plantain lastly as it takes less time to get cook.You can pressure cook all the veggies together too for just two whistles with very little water, add required salt along with this.
2. Then after the veggies gets cooked,grind the coconut first with green chillies and rice flour with little water and then add the cumin to grind coarsely. And add this mixture to the cooked veggies,mix in some coconut oil and give it a boil.
3. Remove from fire and mix in the curd and temper the aviyal with coconut oil and curry leaves.(mustard if desired)
4. Serve this for rice , Adai.

Dal Makhani

Ingredients

• 1 1/2 cup Whole Black Urad dal
• 1/2 cup Chana dal
• 1/2 cup Rajma
• 1 cup finely chopped onion
• 4-5 cloves of garlic chopped
• 1 inch piece of ginger chopped
• 2-3 cloves
• 4-5 black peppercorns
• 4-5 green chillies slit
• 1 1/2 cups tomatoes chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon Garam Masala
• 1/2 teaspooon Cumin seeds
• pinch of Hing
• Salt to taste
• 3 tablespoon oil
• 2 tablespoon butter
• freshly chopped Cilantro for the garnish

Method

1. Combine Black urad dal, Chana dal and Rajma with water and soak it overnight.
2. Now pressure cook the mixed dals along with salt, turmeric, chopped garlic , ginger , cloves, peppercorns and about 5-6 cups of water. Cook till 6-7 whistles.
3. Heat oil in a pan. Add jeera. Once jeera splutters add hing.
4. Add the onion and saute till golden brown.
5. Add the tomatoes and green chillies and fry till the oil leaves the masala.
6. Add red chilli powder . Mix well. Fry for about a minute or two and add the boiled dal mix. Bring it to a boil. You could add a little water as this dal thickens quickly. Let it simmer for about 10-15 minutes. This is a slow cooking dal. The slower you cook the tastier it gets. Add Garam Masala, butter and the chopped Cilantro. Simmer for another 2-3 minutes.
7. Ready to serve with Jeera Rice , Parathas, Phulkas , Naan .

Keerai Sambar

Ingredients:

• Keerai (Any green) - chopped finely one cup
• Too dhal – Half cup
• Tamarind – small lemon size
• Sambar powder – 1 tablespoon
• Green Chilly - 2 No
• Turmeric powder – ¼ teaspoon
• Salt – 1 teaspoon or as per taste

For Seasoning

• Oil - 2 tsp
• Fenugreek seeds - 1/4 tsp
• Asafetida - a pinch
• Mustard - 1/2 tsp
• Jeera - 1/2 tsp
• Sambar onion – 4 or 5 cut length wise

Method

1. wash the toor dhal and add 2 cup of water add turmeric powder and cook this in a pressure cooker.
2. Peel of small onions and slit green chilies.
3. Clean the keerai,and chop it...not too fine.
4. Extract the tamarind juice
5. Heat a pan and put oil and add all seasoning item one by one and add green chilly and fry till onions turn golden brown, take care not to burn.
6. Add this to the tamarind extract,with salt,turmeric and sambar powder and bring to boil.(Add required water).
7. After 2 minutes add the chopped keerai,and turn the keerai so that it gets immersed .
8. Boil till keerai gets cooked,check the stem for cooked or not.
9. Add toor dhal and allow to boil for 2 more minutes ,keerai sambar is ready.