Kathirikai kichadi(kathirikai kochu)

 It is an egg plant side dish for Idly and Dosai, we can make this dish with other vegetables as well like Bottle gourd,Tomato,Chow chow,Ridge gourd,white pumpkin.This dish is very easy,tasty and most of all  healthy.










Ingredients:

1.      Egg plant small one 5 to 6
2.      Tamarind  small gooseberry sice
3.      Onion 1 medium size
4.      Green chili  2 nos
5.      Red chili  2 nos
6.       Turmeric 1/2 tsp
7.       Asafotida  a pinch
8.       Salt as needed
9.       Oil    1 tsp
10.       Mustard seeds 1 tsp
11.       Urud dal 1/2 tsp
12.      Curry leaves 10 nos
13.     Coriander leaves for garnish

Method:

1.  Cut and cook the egg plant along with green chili until the egg plant is cooked well
2.   Once it is cooked mash them with the back of spoon don't mash it smoothly leave one or two    half mashed egg plant
3.  Add tamarind juice to the mashed egg plant and green chili along with salt, turmeric powder, asafotida
4. Now in the frying pan add oil fry mustard seeds,urud dal,curry leaves,red chili,and onion until it is translucent
5.  Add the fried ingredients to the egg plant bring it to boil
6.  Turn off the heat once it start to boil garnish with chopped coriander leaves 

• we can replace eggplant for  other vegetables but when we use tomato don't use tamarind 

Thuvara paruppu sadam(Toor dal rice)

Ingredients:

1. Rice  200 gm
2. Toor dal 50 gm
3. Tamarind  lemon size
4. Turmeric powder 1/2 tsp
5. Asafotida   a pinch

Masala:

1.  Coconut  1/2 cup
2.  Garlic  5 nos
3.  Sambar onion  4 nos
4.  Jeera seeds  1 tsp
5.  Red chili  6 nos

• Grind them all together into smooth paste and keep it aside

Seasoning:

1.     Oil 1 tsp
2.     Mustard seeds 1 tsp 
3.     Urud dal   1/2 tsp
4.     Fenugreek seeds 1 tsp
5.     Curry leaves   10 nos
6.     Sambar onion  6 nos

Method:

1.     Wash and soak the rice
   
   ,extract the tamarind juice 
   
2.      Pressure cook the dal and then mash it
   
3.     In a cooker fry the seasoning ingredients fry the onion to brown
   
4.    Measure and add tamarind juice in that add salt,turmeric,asafotida also
   
5.    For 1 cup of rice we need 2 1/2 cup of water (so if we have 2 cups of tamarind juice add 1/2 cup of water for 1 cup of rice)
6.   Once the water start to boil add the soaked rice after draining the soaked water
7.  Cook for 3 minutes now add coconut masala and cooked dal mix them all together
   
8.  Close the cooker reduce the heat cook for 1 whistle turn off the heat
   
9.   Finally  after opening the cooker add fried onion vadagam (optional, only if you have onion vadagam)
   

Kelvaragu adai(finger millet adai,ragi adai)

Ingredients:

1.      Ragi flour 4 cups
2.      Wheat flour 1 cup
3.      Onion 1 small chopped finely
4.      Green chili  3 nos chopped
5.      Curry leaves few
6.       Salt
7.       Boiling water

Method;

 
•    Mix  the flours and chopped onion, green chili.curry leaves in a bowl
•   Add boiling water  to the flour slowly mix them using spoon make sure water is very hot and then knead them to make soft dough  
•     Consistency of the dough is same as chapathi dough
•  
•     Heat the dosa tawa.Now take a plastic bag cut into square grease it with oil make a ball in the  dough place it over the square press it with your hand to flatten it 
  
•    Take the adai slowly from the plastic bag put it over the hot tawa cook it on both the sides
•    Traditionally we used to use banana leaf instead of plastic bags
•    We can also add Drum stick leaves to adai
•     Eat it with onion chutney or any kara chutney
•    Adding boiling water is important otherwise our adai will become hard

Moong dal sambar(Idly sambar)

Ingredients;

idly and moong dal sambar

1. Moong dal 100 gm
2. Tomato 3 medium size
3. Green chili 4 nos
4. Onion 1 small
5. Coconut 3 tbsp
6. Jeera seeds 1 tsp
7. Garlic 1 clove
8.  Sambar onion 2 nos
9. Sambar powder 1 tsp
10. Mustard seeds 1 tsp
11. Urud dal 1/2 tsp
12. Curry leaves 
13. Asafodita
14. Coriander leaves

Method:

•    Grind Coconut,2 Green chili,Sambar onion,Garlic,Jeera seeds coarsely
•    Cook the moong dal in a cooker along with 3 tomatoes for one whistle
•    Fry chopped onion ,one green chili,along with mustard, urud dal and curry leaves
•    Add the fried things to the cooked moong dal ,now add salt, sambar powder,turmeric powder    and asafotida to it
•    Bring the moong dal to the flame add the coconut masala to it bring it to boil
•   Once the bubble start to appear switch of the flame
•   Garnish with coriander leaves

Vatha kulambu

Ingredients:

1. Tamarind 2 lemon size balls
2.  Garlic 2 whole
3. Sundakkai vathal 2 tbsp
4.  Manathakazhi vathal 1 tbsp
5. Sesame oil 2 tbsp

Vatha kulambu powder:

1. Sesame oil 1 tsp
2. Pepper corns 4 tsp 
3. Red  chili 3 nos
4. Coriander seeds 2tsp
5. fenugreek seeds 1/2tsp
6. jeera seeds 1/2tsp
7. rice 1tsp
8. urud dal 1tsp
9. small onion 6 nos

Fry all the ingredients in the oil starting with peppercorns once the pepper start to pop add the remaining ingredients all together keep the fried ingredients separately now fry the small onion

in the same pan grind them all together into a smooth paste.

Method:

1. Extract the tamarind juice by soaking the tamarind in hot water
2. Mix the vatha kulambhu paste in the tamarind extract add turmeric powder and salt to it
3. keep them boiling,now fry the garlic and the vathal in sesame oil until garlic become golden colour
4. Add the fried item in the boiling kulambu and let it boil until the raw smell goes off and oil start to appear on top of kulambu 
5. Season it 

Seasoning:

          Add 1tsp of sesame oil in the frying pan when the oil is hot add mustard seeds once they start to pop add fenugreek ,asafotida and curry leaves immediately switch of the gas add the hot seasoning to the kulambu before serving

Adai( drum stick leaves adai)

 Ingredients:

1. Parboiled rice 1 cup
2. Raw rice         1 cup
3. Toor dal          1 cup
4. Chana dal        1/2 cup
5. Urud dal          1 tbsp
6. Red chili          5 nos
7. Garlic              2 cloves
8. Ginger             1"
9. Green chili 1
10. Drum stick leaves  2 cups stems removed and washed(optional)
11. Onion small  1/2 cup or 1 medium size onion chopped finely
12. Curry leaves small Bunch
13. Oil
14. Mustard seeds 1 tsp
15. Asafotida a pinch

Method:

•  Soak them all together not more than 2 hours
  
•  Grind them coarsely along with garlic,ginger,green chili
  
•  Hear oil and mustard seeds and onion and curry leaves and saute them
  
•  To the batter add asafotida and salt .If you have Drumstick leaves add to the batter along with fried onion and curry leaves mix them all well
  

  

  Adai with Drum stick leaves

•  While making dosa add sesame oil to the dosa it smells wonderful
  
•  Eat it with avial or jaggery

moor kulambu

Ingredients

1. Sour yogurt 1 cup(250Ml)
2. Radish 1 cup(cut into thin circles)
3. Turmeric powder 1/2 tsp
4. Asafotida a pinch
5. salt required

Masala:

1. Channa dhal 1 tbsp
2.  Rice 1 tsp
3.  Green Chili 4 nos
4. Ginger inch piece
5. Jeera seeds 1 tsp
6. Coconut grated 2 tbsp

Seasoning:

1. Coconut oil 1 tsp
2. mustard seeds 1 tsp
3. fenugreekseeds 1 tsp
4. urud dhal 1/2 tsp
5. red chili 2 nos
6. curry leaves 10 nos

Method:

• Grind the masala ingredients into smooth paste
• Beat the yogurt  so that it becomes buttermilk consistency
• Add salt ,turmeric,asafotida and masala mix it all together  with the butter milk
• Boil and cook the radish in separate bowl  once radish is done add it to the butter milk
• keep the buttermilk mixture in the medium  flame 
• Don't mix it when you keep the yogurt in the flame, leave it  until the bubbles start to appear all over it
• Immediately switch of the gas give a stir
• Add seasoning to it
•  If you want to add Vada in the moor kulambu
• Make paruppu vada ,prepare kulambu separately without adding Radish,
• Put the vada to the kulambu soak it for a while and then take it keep it separately add it back when you are serving

Puzhi kulambu

Puzhi kulambu with keera kadaisal

Ingredients:

1. Tamarind  2 lemon size
2.  Small onion  10 nos
3.  Garlic  10 clove (1 whole garlic)
4. Sesame oil 2 tbsp
5. Brinjal small 3 nos cut into quarters
6. Drum sticks 1 large cut into small 2cm piece

Kulambu powder:

1. Pepper corns 2 tsp
2. Red chili  6 nos
3. Coriander seeds 2 tsp
4.  urud dhal  1tsp 
5.  rice 1tsp
6. sesame oil 2tsp

fry all the above in oil starting with pepper once the pepper start to pop add remaining ingredients still the rice become puffy grind it in the blender along with 2 small onions 2 cloves garlic and 5 to 6 curry leaves adding little water make it a paste.

Seasoning:

1. 1 tsp mustard seeds
2. asafotida a pinch
3. fenugreek seeds 1tsp
4. curry leaves
5. 1 tsp oil

Method:

1. Take a frying pan add 2 tbsp of sesame oil add garlic pods and small onion fry still it is golden colour and keep them aside 
2. Mean while in the separate vessel take tamarind juice add  kulambu paste along with salt and turmeric powder
3. Bring it to boil add the vegetables let it cook for few minutes now add the fried garlic and onion along with the oil
4. keep cooking until the oil start to separate and the raw smell of tamarind goes off
5. Add seasoning to it

1. 
   

Puzhi thanni

Ingredients:

1. Puzhi 2 lemon size
2. Onion 2 medium size
3. Red chili 10 nos
4. Curry leaves 10 nos
5. Turmeric powder  1/2 tsp
6. Asafotida  apinch
7.  Sesame oil 2tsp

Seasoning:

1. 1 tsp mustard seeds
2. 1/2 tsp fenugreek seeds
3.  1/2 tsp urud dhal
4.  fry them in oil until the mustard seeds pops

Method:

1. Extract juice from Tamarind , add salt ,turmeric, asafotida to it
2.  Cut the onions into small pieces and broke the red chili into half
3. fry them in sesame oil along with curry leves
4. add to the kulambu mixture
5. bring it to boil until the raw smell of tamarind goes off
6. now add seasoning to it.

Note: If you find it is watery add 1 tsp of rice flour mix it in the water add to the kulambu 

Idly podi

 Ingredients:

1.            Dried red chili  200 gm
2.            Black urud dal 100 gm
3.            Chana dal         100 gm
4.            Curry leaves      bunch
5.            Asafotida 1 tsp
6.             Garlic 1 whole
7.             Sesame seeds    2 tbsp
8.              Salt  as needed
9.              oil   2 tsp

• In the frying pan add little oil roast dried red chili along with curry leaves until the leaves become crispier or red chili becomes brown
•  Fry each dal separately with little oil till it becomes brown
•  Crush the garlic,Roast sesame seeds and asafotida as well
• First grind Red chili and curry leaves and slowly add one dal after other add sesame seeds too grind them all 
• finally add crushed garlic grind it and then add salt give a pulse

Mulu ulundu dosai(black urud dal dosa) and Garlic podi

Ingredients:

1. Black urud dal 1 cup
2. Par boiled rice  4 cup
3. Fenugreek seeds 2 tsp
4. Salt as needed

Soak the Rice overnight but soak the dal along with fenu greek
seeds an hour before grinding don't over soak it.
Grind the dal first after grinding it take it and then start grinding rice
After grinding them mix them together along with salt ferment it for minimum 8 hours
Start making dosa by adding little sesame oil aroma is great and it is very healthy

Garlic podi:

1.        Red chili  10 nos
2.        Curry leaves 10 nos
3.        Urud dal 1 tbsp
4.        Garlic 5  small pods

Fry Chili,curry leaves,urud dal separately in little oil grind them with the garlic and salt.
Add sesame oil to the podi while you are serving.
This goes well with this dosa

chutney's for Idly, dosa and vada

                 Since we used to eat idly or dosa daily we prepare so many different side dishes  all are very different and super yummy try them, I will start with basic one

Coconut Chutney:  Green

          

we need ,

1. Coconut 1 cup
2. Green chili  5 nos
3.  Salt
4.  Tamarind a pinch
5. Pottu kadali 1 tsp
6. Oil  1 tsp
7. Mustard seeds 1/2 tsp
8. Urud dal 1/2 tsp
9. Small onion 2 nos(chopped)
10. Curry leaves 

Grind the coconut, salt, tamarind ,green chili,pottu kadalai in the mixer.

 Fry other ingredients in the oil add it to the chutney GREEN chutney is ready.

For RED chutney:

       Ingredients are exactly same except green chili you need red chili and don't add pottu kadali in it and we need to fry the Red chili in little oil before grinding it.

Tomato chutney 2 ways:

1st way;

   we need 

1.          Tomato 3 nos medium size
2.           Onion  medium size 1
3.           garlic 2 pods
4.           Red chili  5 nos
5.           Salt req
6.         Oil 1tsp 
7.         mustard seeds 1/2 tsp
8.          urud dal 1/2 tsp
9.         curry leaves

• Grind tomato,onion,red chili,salt,garlic in the mixer
• In frying pan fry all the other ingredients  and then add tomato mixture into it
• cook for 3 to 4 minutes

2nd way:

      Ingredients:

1. Tomato   2 nos 
2. Onion small 3 nos
3.   Dried Red chili  6 nos
4.  Coconut 1 tbsp
5.  Tamarind a pinch
6.   Oil 2tsp
7.   Mustard seeds 1 tsp
8.  Urud dal 1tsp
9. Curry leaves 10
10.  Asafotida a pinch

• Take a frying pan add 1 tsp of oil  cut the tomato into quarters fry them until it skin start to peel remove it from heat 
•  Fry the onion until brown
• Fry chili until brown and keep it aside
•  Now in the same frying pan add oil fry mustard,urud,curry leaves,asafotida
• Grind fried tomato,onion, red chili along with coconut,tamarind,salt
• once you grind these ingredients add the fried mustard etc to it now grind them all together in the pulse mode
• Now our other tomato chutney is ready

ONION CHUTNEY:

1st way;

  It is easy one

we need,

1.   Onion  1 medium sice
2.    Garlic 1 pod
3.    Dried  Red chili  5 nos
4.    Tamarind   small marble size
5.    Salt 

• Grind them all together there you go we have our onion chutney

2nd way:

   we need,

1. Small onion  1/4 kg
2.  Dried Red chili 5 nos
3. Tamarind a pinch
4. Oil 
5. mustard seeds
6. curry leaves

• Take 1 tsp of oil in frying pan first fry red chili and then fry peeled small onion until brown
• Grind them coarsely along with tamarind and salt
• Again add oil fry mustard,curry leaves and then add grind onion mixture fry them in medium flame until the chutney becomes dark brown    

Thalta chutney:

  

               This chutney is awesome for travel because it won't go bad very soon and it smells wonderful ...

  Ingredients:

1.         Coconut grated 1 cup
2.          Dried  Red chili  6 nos
3.         Tamarind   small pinch
4.          oil 2 tsp
5.          Mustard seeds 1 tsp
6.          Urud dal 1 tsp
7.          Curry leaves 10 nos
8.           Asafotida    pinch

•   In the frying pan add oil roast  red chili,coconut keep them aside
•   In the same frying pan add oil fry mustard,urud dal,curry leaves,asafotida keep them aside
•  First grind coconut, red chili,tamarind and salt,once you grind them smooth paste finally add mustard seeds and others to it grind them again in pulse
• Now Thaltha  chutney is ready

We can use Green chili instead of Red chili,like the same way we need to fry green chili too.

We can use 2 small Egg plant,cut and fry them along with Red chili but reduce coconut to 2 tbsp thus we can make eggplant chutney  as well as

Garlic Chutney:
         we need

1.                   Coconut grated  1 cup
2.                    Red chili 5 nos 
3.                    Garlic 3 pods
4.                     Small onion 1
5.                     Pottu kadalai 1tbsp
6.                     Tamarind a pinch
7.                     Salt as needed

Grind them all together we get Garlic chutney

Soft Idly,Crispy dosa

  

Idly& moongdal sambar

   Ingredients:              

1.     Par boiled Rice 4 Cups (when measuring don't flatten it let it be peak)
2.     Urud dal  1 cup and a hand full 
3.     Salt 2 tbsp
4.     Fenugreek seeds 1 tsp

•      Soak urud dal and Par boiled rice separately for Overnight,In the morning grind them
• start to grinding Urud dal  add little little water while grinding use very cold water for grinding don't pour too much water at the same time keep grinding until the dal is cold when you touch it and fluffy ,once your done remove the dal from the grinder keep it aside
•       Now start grinding rice slowly add enough water  it won't take much time to grind rice it should be little grainy like semolina when you touch it,Mix both Rice and Urud flour together by adding salt add little water consistency should not be so thick or runny either way we won't get soft idlies 
•     Ferment them like 12 hours that totally depends upon weather ,it should raise like more than half amount you already have,
•     while making Idly dont beat the flour too hard usually the upper part of the flour gives you soft idly
•     after you made enough Idly beat the remaining flour and keep them in the fridge  we can make dosa with that flour

Seppan kilangu fry

Ingredients:

1. Seppan kilangu 300 gm
2. Chili powder  2 tsp
3. Turmeric powder 1/2 tsp
4. Salt 1/2 tsp
5. Asafotida a pinch
6. Rice flour  1 cup
7. Besan flour 1/4 cup
8. Corn flour  1 tsp
9.  oil for frying
10. Curry leaves

Method:

• Cook the kilangu in cooker for 1 whistle and then peel the skin if it cooked properly peeling will be  very easy
•  Cut them in round shape or you can cut them long it depends upon kilangu size
• In a mixing bowl first mix the flours and then other ingredients except oil and curry leaves
• Now add the kilangu pieces toss them in the flour so that it evenly coated, there should be enough water already in the kilangu or sprinkle little water,keep it in the fridge for a while
• Start heating the oil  keep the flame medium
• Fry the kilangu  by  separating them if it is sticky until it is golden brown
• Finally fry the Curry leaves in the same oil  garnish over the Seppan kilangu fry

Puzhi illa curry (Pooricha kulambu)

                   This dish is very healthy ,they make us eat after pregnancy my grandma used to tell it will help to loose weight and it really helps when you have cold because of pepper in it , I have to thank my Periamma she taught me how to make it

Ingredients:

1. Moong dhal 100 gm
2. Drumsticks 2 nos cut into 2 inch pieces
3.  Brinjal 3 medium size cut into quarters
4. Drum stick leaves a bunch
5. salt 
6. Turmeric powder 1 tsp
7. 1/2 lime juice

Masala:

1. Pepper corns 3 tsp
2. Jeera seeds 1 tsp
3. Red chili 2 nos
4. Coconut 1 tbsp
5. Oil 2 tsp

•  Heat the oil in the frying pan add pepper first once they start to pop add jeera and red chili turn off the heat grind it along with coconut into smooth paste

Seasoning:

•  Heat oil add mustard seeds once it start to pop add curry leaves and asafotida

Method:

1. Pressure cook the moong dhall 
2. Cook the vegetables in salt and turmeric water once drum stick is cooked add drumstick leaves  cook for few minutes
3. Turn the heat into low add mashed moong dhall  stir it add little water if needed wait for the bubble
4.  Now add the masala paste give a nice stir and leave it if it is thick add little water to it
5. Wait for bubbles ,switch of the stove once you start seeing bubbles
6. Add 1/2 lemon juice  in it
7.  Finally add Seasoning

Karunai kilangu Fry

Ingredients:

1.      Karunai kilangu 250 gm
2.      chili powder   1 tsp
3.      Turmeric powder 1/2 tsp
4.       Garam masala 1 tsp
5.      salt  for taste
6.      oil for frying

Masala:

1.       Small onion  10 nos
2.       Fennel seeds 1 tsp
3.       Roasted coconut 2 tsp

• grind them all together coarsely

Method:

• Peel and cut the karunai kilangu into small square
• Cook them in Boiling water with little salt and turmeric powder for few minutes don't cook them to much  
• Dry them over a paper towel sprinkle little salt and 1 tsp of chili powder over it
•  Add 1 tbsp of oil in frying pan shallow fry them in batches make sure everything is fried properly
  
• once all the kilangu is fried properly keep it aside
• In the same pan add 1 tbsp of oil fry the masala for few minutes once the onion started to turn brown add 1 tsp of garam masala
  
• Now add the fried kilangu in it ,slow the flame keep frying until the kilangu becomes crispy and nicely coated with masala

Paruppu Vadai(Dal vadai)

Ingredients:

1. Chana dal  2 cups
2.  Red chili 3 nos
3.  Raw rice 2 tsp
4.  Onion 1 medium size
5.   Green chili 3 nos
6.  Fennel seeds (peru jeeragum) 1 tsp
7.  Curry leaves
8.  Coriander leaves
9.  Oil  for Frying

Method:

• Soak the dal along with red chili for  2 hours
• Grind them without adding any water in the blender use the pulse button to grind them so that you won't grind them to much 
• We need coarse batter so that our vada will be  crispy outside and soft inside
• Chop onion ,green chili,curry leaves,coriander leaves into small
•  Mix them all in vada batter along with salt and Fennel seeds
•  Heat the oil in a pan,keep it medium heat(you don't want to burn the vada)
•  Make a medium size ball in the batter and then press it between your palm to slightly flatten it
•  Slowly drop them in the oil fry them until it is golden brown

Urud vadai

                 

                           This is delicious dish ,it won't go wrong at all,we can add different ingredients to make different vadai like if you add keerai it becomes keerai vadai or you can add onion alone peppercorns green chili,In our family we do this dish for all festivals .Festival without vada no way!

Ingredients:

1.    urud dal 100 gm
2.    raw rice 2 tbsp
3.    salt required
4.    onion 1medium size 
5.    green chili  2 nos
6.    pepper (optional) 1 tsp
7.    oil for frying
8.    curry leaves

Method:

•  Soak the urud dal at least for 2 hours along with 2 tbsp of rice
•  Grind it in the grinder if you have or in mixer start it grinding without adding any water slowly  add little water don't add too much water may be not more the 4 tbsp of cold water ,batter  should be very soft you can check it by dropping it in little water it should float
•  Add salt right before frying otherwise your vada mix become watery
•  Add chopped onion,green chili,pepper broken,curry leaves
•  Finally add salt
•  Heat the oil medium heat is fine
•  Take water in one small pot
•  Dip your hand in the water, now take vada mix in that hand use your thumb to put hole in the centre drop it in to heating oil make sure your flame is in medium
  
  
• Otherwise take a plastic bag cut it into small square grease it with little oil take a spoon full of vada mix put it on plastic square make a circle shape put a hole in the center now slowly drop them in the oil
• Fry them until it becomes golden colour
  

Chow Chow kuttu

   

chow chow kuttu

           This dish is healthy and easy dish it goes well with chapathi,we an use different vegetables for the same recipes  such as bottle guard,thandu keerai..

white pumpkin kuttu

Ingredients:

1. Moong dal 50 gm
2. Channa dal 2 tbsp
3. Chow chow 1
4. green chili 2 nos                                                                     
5. coconut 3 tbsp
6. jeera seeds 1 tsp
7. garlic one clove
8. sambar onion 2 nos

Seasoning: oil,mustard seeds,curry leaves,red chili 1 no,asafotida
Method:

•   Grind coconut,Green chili,Jeera seeds,Garlic into coarsely
  
•   Cook Moong dal and channa dal in cooker, cook it for 2 whistle
  
•   Peel chow chow and cut into small square pieces
  
•   Cook them separately with little water and salt add pinch of turmeric powder
•   Once the dal is cooked mash it and add it to the cooked chow chow 
•   Now add coconut masala to it cook for another 2 minutes
•  finish it with seasoning

If you don't want coconut you can simply cook the dal with one garlic pod and 2 green chili 
and while adding seasoning add some jeera seeds as well .
For the veg like white pumpkin you need to use only chana dal rather than moong dal instead take channa dal 50 gm it taste different and yummy, If you use keerai instead using green chili we can use red chili ,sometimes we can use ginger along with garlic ..create your own kuttu .
Enjoy cooking!

Vendakai pachadi(ladies finger pachadi)

       This one is my favorite we can find this pachadi in kalayana sappadu in Tirunelveli side its yummy 

Ingredients:

1. ladies finger 250 gm
2. tamarind gooseberry size
3. onion 1 medium size 
4. tomato 1 medium size
5. toor dal cooked 2 tbsp
6. green chili 2
7. oil 1 tsp
8. turmeric powder  1/2 tsp
9. salt req

 Masala:

1. Coconut grated 2 tbsp
2.  green chili 2 nos
3. Sambar onion 2 nos
4. garlic 1 pod
5. jeera seeds 1 tsp

• grind the above ingredients into smooth paste keep it aside

Seasoning: oil 1 tsp, mustard seeds 1 tsp,curry leaves,asafotida a pinch
Method:

1. Cut the  vendakai  into quarters in long ways hold it and then chop it now we have very small pieces of vendakai
2. In a pan heat oil  fry chopped onion,chopped tomato ,slit green chili,
3. once the onion is brown add tamarind juice and then add turmeric powder and salt after they start to boil add the chopped veg
4. when veg is completely cooked add dal and coconut masala to it.
5. Finish it with seasoning

Pedi karunai masiyal

      This dish best to eat with Rasam ,My mom is specialist in it but i couldn't learn it from her ,this one i learn it from our cook Pavur  she is awesome cook she taught me so many things she have so much patience i never learnt cooking from one person i was taught cooking by so many people i feel they are best in doing it, i even learnt so many north Indian dishes from various bloggers

Ingredients:

1. Pedi karunai 250 gm
2. Tamarind lemon size
3. small onion 10 nos
4. red chili 2
5. sambar powder 3 tsp
6. oil 2 tsp
7. mustard seeds 1tsp
8. urud dal, fenugreek seeds 1/2 tsp each
9.  turmeric powder 1/2 tsp
10. asafotida a pinch
11. curry leaves 10 nos

Method:

• Pressure cook the pedi karunai and then peel the skin it should be very soft
• After peeling the skin mash it 
• Extract tamarind juice
• In the frying pan add oil followed by mustard,urud dal,fenugreek seeds,curry leaves,asafotida,red chili and chopped small onion
• fry them until onion become golden brown
• now pour the tamarind juice in the same frying pan and add turmeric powder,salt to it
•  once it start boiling,add the mashed karunai kilangu 
• let it cook in slow flame until all the tamarind juice absorbed and it start to become thick
• now our masiyal is ready 

if  we want it  dry roast add little oil keep roasting in slow flame

Urunda kulambu

                   

  This is my daughter,s favorite dish,she loves the urundai i remember when i first did my urundai all dissolved in  the kulambu that's because i made my balls very watery and my vessel was very small not wide enough so avoid doing such mistake, Enjoy cooking!


Ingredients:

1. Channa dal  100 gm
2. Tamarind lemon size(extract tamarind juice by soaking in hot water)
3.  Red chili  3 nos
4. onion 1 medium size
5. tomato 1 medium size
6. sambhar powder 3 tsp
7. coconut 2 tbsp
8. green chili 2 nos
9. jeera seeds 1 tsp
10. garlic 2 pods

To prepare urundai:

• Soak channa dal along with 3 red chili for 2 hours
•  After 2 hours grind it coarsely without adding any water
• add salt , half onion cut into small pieces ,Saunf
• make it into small balls keep it aside 

Seasoning;oil,mustard seeds,fenugreek seeds, curry leaves,asafotida
Method:

• Grind Coconut, 2 green chili,jeera seeds,garlic 2 pods into smooth paste and then squeeze it to get coconut milk from it by adding little water repeat it one more time to get more coconut milk 
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• In the tamarind juice add sambhar powder ,salt,  turmeric keep it in the flame

• Fry other half onion(chopped) along with tomato (cut into quarter),put them in the kulambu
• Once they start to boil add one by one dal balls into the kulambu 
•  After adding all the balls close the kulambu pan with the lid leave it for 5 minutes
• Finally add the coconut milk into it after adding coconut milk switch of the gas
• Finish it with seasoning
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