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.

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).

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.

Parikai Poornam - Karela sabzi

Karela is something that either you love it or don't like it at all. If you find it bitter this sabzi can be your thing. It has the sweet and sour tangy taste. I love this so much that I can just eat it as a snack. This recipe Amma learnt from my Lata Mami and I learnt it from Amma.

Ingredients:
Karela - 4
Tamarind pulp - 1 small lemon sized
Salt
Dosa Milagai podi - Spiced chutney powder or Sambhar powder
Oil
Jaggery (optional)

Method:
Chop the karela into thin round slices. If it is too big, cut it length wise and then chop into small pieces. Take oil in a pan and add the karela pieces and shallow fry till it is crisp. You can deep fry for faster time, but I like it shallow fried. Add thick tamarind pulp and let it boil. Now add salt as per taste, add the dosa milagai podi as per taste and jaggery if you like sweet and sour taste. Goes well with roti or rice and some dal/moolakootal.

Kakadi Koshimbir - Cucumber Raita

I love cucumber and curd. So imagine the combination of both is so good. This is a easy recipe and can be put together in the last minute. You can just eat this as a salad as well.

Ingredients:

Cucumbers - 2

Roasted Crushed peanut - 1/2 cup

Yogurt - 1 cup

Salt

Sugar (optional)

For Tempering:

Green chillies - 2

Mustard seeds - 1tsp

Jeera - 1tsp

Heeng - 1/4 tsp

Method:

Chop cucumbers, add roasted crushed peanuts, yogurt, salt, little sugar if you like. Mix it well. Season with mustard, jeera, heeng, green chillies.

You can make it with either cucumbers or onions and tomatoes or grated radish.