Vathal Kuzhambu

Ingredients:

Tamarind - 1 tablespoon

Cut onions - 3 tablespoons

Curry leaves - 4 tablespoons

Sundakkai vathal - 1 tablespoon

Garlic - 20 pods

Fenugreek - 1 teaspoon

Gingelly oil - 5 table spoons

Procedure: 

• Mix tamarind with 3 cups of water
• Add salt to taste 
• Heat 3 Tblsp of oil and add garlic,sundakkai vathal,fenugreek ,and fry to golden color
• Now add this to tamarind extract, and add 2 Tblsp of  vathal kuzhambu powder
• Now grind cut onion and curry leaves  to a  fine paste.
• Add this to the gravy and allow the gravy to become thick
• When it is done  heat  2 table spoons of oil and season with mustard seed and urad dhal

Masala Vadai

Ingredients:

1. Channa dhal - 1 Cup 
2. Greengram dhal -1/4 Cup
3. Urud dhal -1 Teaspoon
4. Red chilies - 7Nos
5. Asafetida - 1/8Teaspoon 
6. Ginger - 1/2 Inch bit 
7. Coriander Leaves-and curry Leaves - 1Hand full 
8. Green chilies - 2Nos 
9. Cut onions - 1cup full 
10. Oil -for frying

Procedure:

• Soak all dhals for 1hour
• Wash and grind all the dhals, chillies, ginger, asafetida and salt without adding water very coarsely 
• Add cut onion,and finely cut curry and coriander leaves 
• Do not add water for grinding 
• Heat oil and take 1 lemonsize dough and press with your palm 
• When oil is ready fry the vadais to golden colour 
• You can take this with chutney or sauce 
• After making mor kolambu you can also put some vadais in mor kolambu.

Peerkangai (Ribbed Gourd) Chutney

Ingredients:

1. Peeled skin of the ribbed gourd - 4 cups
2. Red chilli or green chilli -  6 nos
3. Channa dhal - 2 tablespoon
4. Urad dhal - 1 tablespoon
5. Mustard seed - 1 teaspoon
6. Asafoetida - 1 teaspoon
7. Oil - 2 tablespoons
8. Curry leaves - few
9. Jaggery - 1/2 teaspoon (optional)
10. Tamarind - 1 tablespoon
11. Salt to taste

Procedure:

• Roast the chilli, channa dhal, urad dhal and mustard seeds with asafoetida in little oil to golden color
• Saute the peel till it becomes soft
• Remove the chilli from the seasoning. Add tamarind, peel, salt and grind it coarsely
• Add channa dhal and the seasoning
• Grind all ingridients coarsely 
• Jaggery can be added while grinding if you wish
• This chutney should not be watery. It should be thick

Note: Peeled Raddish, carrot,cabbage, chow chow vegetables can be used in the place of ribbed gourd. 

Peerkangai Kootu (Ribbed Gourd)

Ingredients:

1. Ribbed gourd - 2 nos
2. Moong Dhal - 2 tablespoons
3. Green chilli - 2
4. Jeera - 1 teaspoon
5. Cococnut scraping - 2 tablespoons
6. Salt to taste
7. Turmeric powder -1/2 teaspoon
8. Onion - 1 inch piece
9. Urad dhal - 2 teaspoon
10. Mustard - 1 teaspoon
11. Oil - 1 tablespoon

Procedure:

• Pressure cook dhal & cut ribbed gourd with salt, turmeric powder
• Then grind the coconut, chilli, jeera and onion to paste (coarsely)
• Add this mixture to the cooked vegetable and add 1/2 cup of water and allow it to simmer for 3 to 4 minutes
• Season it and remove from fire 
• Garnish with curry leaves and serve hot

Chettinad Kozhambu

Cooking time - 30 minutes. Serving size - 4 servings

Ingredients:

1. Tamarind - 3 tablespoons
2. Red Chilli powder - 2 teaspoons
3. Dhania powder (Coriander seeds) - 1 teaspoon
4. Jeera powder - 1/2 teaspoon
5. Pepper powder - 1 teaspoon
6. Turmeric powder - 1/2 teaspoon
7. Oil - 2 tablespoon
8. Mustaard - 1 teaspoon
9. Urad dhal - 2 teaspoon
10. Curry leaves - few
11. Tomato - 2 small cut
12. Small brinjal - 4 cut into four
13. Salt to taste, onion - 1/2 cut to 1 inch pieces

Procedure:

• Sautee onion, brinjal, tomators till onion becomes transparent
• Then add all the powders and stir for 5 minutes
• Add salt, tamarind and 2 glasses of water and simmer for 10 minutes
• Season with oil, urad dhal, mustard and curry leaves and add to gravy
• Remove from fire

Tomato Gotsu

Cooking Time 15-20 minutes. Serving size - 4 servings

Ingredients:

1. Tomatoes - 4 medium
2. Onion - 1/2 finely chopped
3. Green Chilli - 2 
4. Urad dhal - 2 teaspoon
5. Mustard - 1 teaspoon
6. Asafoetida - 1/2 teaspoon
7. Turmeric powder - 1/2 teaspoon
8. Oil - 2 tablespoon
9. Sambar Powder - 1 teaspoon
10. Salt - to taste
11. Coriander leaves

Procedure:

• Microwave the tomatoes till tender
• Saute chilli and onions with little oil.
• Peel off the tomato skin and add the sauteed onions and grind it for 2 minutes
• Remove and add 2 glasses of water
• Boil this with salt, turmeric powder, sambar powder and asafoetida for five minutes
• Season it with oil, mustard and urad dhal
• Garnish with chopped corriander leaves

Brinjal Gotsu

Total cooking time is about 15 minutes. Serving size -4


Ingredients:

1.       Brinjal   -1

2.       Onion(finely chopped)  -1/2

3.       Salt-To Taste

4.       Red Chilie-3

5.       Greenchile-2

6.       Oil-1 Table spoon

7.       Mustard=1Teaspoon

8.       Urad Dhal-1/2 Teaspoon

9.       Asafoedita-1/2 Teaspoon

10.   Curryleaves-For seasoning

11.   Tamarind-2Tablespoon

12.   Turmeric Powder-1/2 Teaspoon

Procedure:

·         Spread little oil over the Brinjal and microwave it for 5 minutes.

·         Heat 1Teaspoon of oil and add Red chilies, green chilies, and cut onions and sauté for 7 minutes.

·         Add this to microwaved Brinjal and blend it for 2 minutes.

·         Cook this with 2 Tablespoon of Tamarind, Salt and Turmeric powder and 2 glasses of water.

·         Allow this mixture to boil for 5 minutes and remove this from fire.

·         Heat rest of the oil and add the mustard and Urad dhal, asafetida, curry leaves.

·         Transfer the seasoning to the Gravy and serve this with Idli,Dosa and Pongal