Podi Podicha Pulinkari

Ingredients:

White Pumkin

Red Pumkin

Raw banana

Carrot

Tomato

Salt

Turmeric powder

Jaggery (optional)

Tamarind

Raw rice

Red chilli

Rice powder - 2tbsp

Mustard seeds

Curry leaves

Oil

Coriander leaves

Method:

Boil the vegetables or pressure cook with salt and turmeric powder. Boil the tamarind pulp and once cooked add the vegetables. Add jaggery if you like some sweet taste. Take a pan and dry roast raw rice and red chilli. Let it cool. Grind the mixture and add it to the vegetables. Add rice powder to make it little thick. Take a pan, add some oil, add mustard seeds, once it splutters add curry leaves and pour in on the vegetables. Garnish with chopped coriander leaves.

Kothamalli Thokku (Coriander leaves chutney)

Ingredients:

Kothamalli (Coriander leaves) - 2 bunches

Green chilli

Tamarind

Jaggery (optional)

Salt

Asafetida powder

Mustard seeds

Sesame oil

Method:

Take sesame oil and roast chopped green chilies. Saute till lightly cooked. Now add chopped kothamalli. Saute till lightly cooked, add tamarind and salt. Let the mix cool. Grind it in a blender/mixer to a smooth paste. Add jaggery if you like the sweet and spicy taste. Take some oil in a pan, add mustard seeds, asafetida powder. Add the ground paste and saute till the oil releases. 

Relish it with rice or roti.

Mirchi (Green chilli) Thecha

Mine is little brown in color as I used black til instead of white, but I prefer white.

Ingredients:

Green chilli

Peanuts (Ground nut)

White Til (sesame seeds)

Dry coconut

Oil

Mustard seeds

Salt

Method:

Take oil in a pan. Add chopped green chilli, saute it till slightly brown. Add peanuts, dry coconut and roast till brown, add sesame seeds and salt. Let the mix cool down. Grind it coarsely in the mixer/blender.

Goes well with roti.

Keerai (Spinach) Masiyal

Forgot the pic of the end product but the roasted coconut

Ingredients:

Spinach

Salt

Turmeric powder

For tempering:

Mustard seeds

Red chilli

Fresh Coconut pieces

Asafetida powder

Oil/Ghee

Method:

Wash and chop spinach. Boil it with some salt and turmeric powder. Let is cool down. Drain the water and keep it aside. Grind it in mixer/blender. Add the saved water if needed. Take some oil/ghee in a pan, add mustard seeds,  asafetida powder, red cilli and coconut pieces and roast it till brown, careful not to burn it. Now add the ground palak and salt.

Dhodka Thogayal (Chutney)

From my sister-in-law (Bhabhi)

Ingredients:

Dhodka

Urad dal - 3 tbsp

Chana dal - 2 tsbp

Tamarind pulp

Jaggery

Curry leaves

Ginger 1 inch

Dry red chilli

Salt

Oil

For tempering:

Mustard seeds

Asafetida powder

Method:

Wash and peel dhodka and cut into small cubes. Don't throw away the peel you can make the chutney with it. Recipe is in the blog. Take oil in a pan and add urad dal, chana dal and roast till brown. Now add curry leaves and red chilli and ginger. Set it aside to cool. In the same pan add some oil and saute the dhodka pieces until soft. Cover it if required.  Add some salt. Let it cool down. Now powder the dal first in the blender and cooked dhodka pieces and grind again. You can add little water if you want to adjust the consistency. If you like sweet taste, add jaggery. Season with mustard seeds and asafetida.

This goes well as side dish with rice/roti.

Dhodka peel chutney

Ingredients:

Curry leaves

Garlic (optional)

Green chilli

Jeera

Dhodka peel

Red chilli powder

Salt

Turmeric

Groundnut (peanuts)

Desiccated coconut fry

Til (sesame seeds)

Method:

Take some oil, add garlic if you like, fry a little then add curry leaves. Add chopped green chillies, jeera and the dhodka peel. Now add red chilli powder and haldi. Add groundnuts and dry coconut. Add salt. Saute till lightly brown, add sesame seeds. Let the mixture cool down. Now grind it into rough powder.

This goes well with rice or roti.

Manga (Mango) Thokku (pickle)

Ingredients:

Raw or slightly ripe Mango 

Salt

Red chilli powder

Jaggery (optional)

Sesame Oil

Asafetida powder

Mustard seeds

Method:

Peel the skin of mango as it is hard. Grate the mango. Take a pan, add sesame oil, asafetida powder, mustard seeds. Once it splutters add the grated mango. Mix and cook till its mushy, add red chilli powder, salt. Mix well. Add jaggery if you like sweet taste. Saute till oil starts leaving the side. You can store it in refrigerator to last long.

Goes well as a side dish with rice or roti/chappati.

Nethra Palam (Ripe Plantain banana) - Moorkootan

Ingredients:

Ripe plantain banana

Grated fresh coconut

Green chilli

Yogurt /curd(butter milk)

Salt

Turmeric powder

For tempering:

Mustard seeds

Curry leaves

Asafetida powder

Method:

Cut the banana into small round pieces, boil with water, turmeric powder and salt. Grind coconut and green chilli. Once banana is soft, add the coconut chilli paste. Bring it to boil. Take curd and slightly whisk it and add it to the banana. Don't boil it too much. Take some oil, add asafetida powder, mustard seeds, let it splutter, add curry leaves. Pour this tempering on top. 

Boiled Nethra palam (boiled plantain banana)

Ingredients:

Plantain banana

Method:

Cut the banana with skin in medium pieces. Steam the banana for 15 minutes. Serve with papadam.

Misal pav

 

Ingredients:

Sprouted Moth (mutki) 

Potato (optional) - diced

Jeera

Turmeric powder

Red chilli powder

Cilantro (Coriander leaves)

Curry leaves

Jaggery (optional)

Asafetida powder

Onion - chopped

Tomato - chopped

For Cut:

Onion (optional)

Tomato

Ginger

Garlic (optional)

Dry coconut

Turmeric powder

Red chilli powder

Salt

Goda masala or rasam powder or any other masala you like

For serving:

Farsan

Chopped onion

Lemon

Chopped coriander leaves

Pav/bun

Method:

Take a pressure cooker, add some oil, add asafetida powder, jeera, curry leaves, red chilli powder, chopped onion. Once the onion is sauted, add turmeric powder, chopped tomoto, saute for some time. Add diced potatoes, the sprouted mutki. Add salt and little jaggery if you like the sweet taste. Pressure cook for 2 whistles as I like the sprouts as non mushy. Garnish with cilantro (coriander leaves).

This is also called as "usal" and can be side dish with roti/chappati.

For cut:

Make a paste of onion, tomato, ginger, garlic and dry coconut. Take oil in a pan, add red chilli powder, turmeric powder and the paste. Add salt and saute till the masala starts leaving oil. Add some water and boil. Add goda masala or rasam powder or any other masala you prefer. It is usually very spicy, but I don't eat too spicy.

For serving:

In a bowl take the misal, add some cut on top of it, garnish with farsan, chopped onions, coriander leaves and squeeze lemon juice. Enjoy it with pav.

Some people also add poha and eat.

Tomato fry

 Ingredients:

Tomato

Salt

Turmeric powder

Red chilli powder

Sugar (optional)

Mustard seeds

Jeera

Method:

Chop tomato into small pieces. Take a pan, add some oil, add mustard seeds, after it splutters add jeera, red chilli powder, turmeric powder and tomatoes. Once it is cooked, add salt and sugar if you like it little sweet taste.

This goes well as side dish with roti/chapatti. It can also be used as side dish with any molagootal (south indian main dish).

Cabbage Molagootal

Ingredients:

Cabbage
Towar Dal
Fresh grated Coconut - 1/2 cup
Haldi Turmeric powder

Jeera - 1 spoon
Salt
Oil/ghee
Mustard seeds

Method:
Boil towar dal in cooker. Boil or pressure cook chopped cabbage with some salt and turmeric powder and little water. Grind coconut and jeera to a smooth paste. Mix boiled towar dal, cabbage and coconut paste, mix well and boil. Season with mustard seeds.

Corn peas sandwich

Ingredients:

Corn kernels

Peas

Bread

Mayo 

Butter

Ketchup

Green bell peppers (optional)

Cheese slice (optional)

Method:

Take a pan, add some butter, saute the corn kernels and peas. If the corn kernels and peas are not tender than boil it in microwave and drain all water. If you like green bell peppers then add finely diced green peppers also and saute it along with corn and peas. Keep this mixture aside. Take a griddle and heat it, apply some butter on it, put 2 slices of bread. Spread the mix on 1 slice. On the other side you can spread mayo, ketchup and add cheese slice if you like it. Put the bread slice with mayo on the other slice. Roast it for some time. 

Kids love this sandwich as lunch option for school.

If you like other vegetables then you can add those as well.

Vatha Kulambu

Ingredients:

Towar dal

Tamarind pulp (lemon sized tamarind, soaked in hot water and squeezed the pulp)

Turmeric

Salt

For tempering:

Ghee

Mustard seeds

Curry leaves

Grated coconut

Marthangali vathal (optional)

Method:

Pressure cook the towar dal. Take a pan, add tamarind pulp and salt and turmeric and let it boil and thicken nicely. Once cooked, add boiled towar dal and boil till it is all mixed well. Now take some ghee in a pan, add mustard seeds, once it splutters add curry leaves and power over the dal. In the same pan add grated coconut and roast it till slightly brown. Add this to the dal. In the same pan add some ghee and fry the marthangali vathal and add it to the dal.

Beans and carrot Poduthuval (stir fry)

Flat beans (Avarakkai) poduthuval. 

Beetroot poduthuval

Ingredients:

Green beans

Carrot

Grated fresh coconut

Mustard seeds

Asafetida powder (optional)

Urad dal (optional)

Chana dal (optional)

Salt

Turmeric powder

Method:

Dice the green beans and carrot into small pieces. Take a pan, add oil, add asafetida powder if you like, add mustard seeds, when it splutters add urad dal and chana dal if you like. Let it roast a little. Now add turmeric powder and the green beans and carrot. Cover and cook till desired softness.  Add salt, mix well. Add grated coconut. If you like it spicy you can add green chillies.

Goes well with Sambhar or Rasam.

You can use the same method to make cabbage, long beans, flat beans, only carrot or only beans or beetroot poduthuval.

Olan (Red pumpkin, white pumpkin, black eyed peas)

Ingredients:

Red pumpkin

White pumpkin

Black eyed peas

Salt

Coconut milk

Coconut oil

Green chilli slit in between

Jaggery (optional)

Method:

Cut thin slices of red pumpkin and white pumpkin. Mix it in a pan and add some water. Add black eyed pea in another pan with some water. Pressure cook the pumpkin and black eyed pea. Drain out water. Take a pan, mix the boiled pumpkin and black eyed peas together, add salt, add green chilli, add coconut milk. Add little jaggery if you like sweet. Mix well and boil slightly. Add little coconut oil. 

Goes well with sambhar or any curry with tamarind in it.