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.

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.

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.