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.