Eggplant Poriyal

1 tbsp coconut oil

1/2 tsp mustard seeds

Heat oil, splutter mustard seeds.

1 tsp black split urad dal

2 tsp chana dal

Fry black split urad dal, chana dal, sauté until dal turns light brown.

1/2 tsp cumin seeds

Saute cumin seeds.

1 cup onion, chopped

Sauté onion for 5 minutes.

1/2 tsp turmeric powder

1 and 1/2 tsp salt

2 tsp chili powder

Add all the masala, mix well.

2 pounds Costco eggplant, chopped

Add chopped eggplant, mix well.

1/2 cup water

Mix with water. Close the pan and cook for 10 minutes.

1/4 cup grated coconut

Mix with grated coconut.

Source: South Cookery

Taste Note: Tastes AWESOME

Kongunadu Kollu-Paruppu Masiyal

1/2 cup Horsegram, overnight soaked

3 cups water

Clean the lentil and wash them throughly. Pressure cook for 10 to 12 whistles. Drain the water and set aside.

Masala Powder

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp black pepper

1 dry red chili

Dry roast the spices on low flame, until nice aroma comes. Allow to cool, grind the spices and set aside. 

For the curry

1 tsp Indian sesame seed oil

1/2 cup onion, chopped

Heat oil in a pan, add onion, sauté, onion for 5 minutes. 

5 garlic cloves, chopped

Add garlic, sauté for a minute.

1/2 cup tomatoes, chopped

1 tsp salt

Add tomatoes, salt, sauté until tomatoes softens. 

Add in the ground masala and sauté to combine. 

1/4 cup water

Add in lentils, water. Remove off heat and let the mixture cool. Use the drained water and grind the lentils to a coarse paste. 

Tempering

1 tsp Indian sesame seed oil

2 dry red chili

Make tempering and add to the lentil.

Taste Note: Tastes AMAZING

Source: kannammacooks

Rajma Kulambu

1 cup rajma, overnight soaked

1/2 tsp salt

3 cups water

Cook rajma for 4 whistles. Once cooled, drain the excess water.

tamarind

1 cup water

Make tamarind water.

2 more cups of water

Add 2 more cups of water and take out all the juice from the tamarind.

1 tbsp oil

1 tsp mustard seeds

Heat oil in a pan, splutter mustard seeds.

1/2 cup shallots, chopped lengthwise

10 garlic, chopped 

Add shallots, sauté till onion turns light brown. Add garlic, sauté.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes become mushy. 

1/2 tsp turmeric powder

1/2 tbsp salt

1 and 1/2 tbsp sambar powder

Add turmeric powder, salt, sambar powder. Mix well. 

Add cooked rajma, tamarind water, stir well, allow to boil for 10 minutes.

1/2 cup coconut

1 cup water

Blend coconut and water to make smooth paste.

Add to the kulambu, boil for 10 more minutes.

Taste Note: Tastes AWESOME

Source: kamalascorner

Cabbage Gravy

1 tbsp oil

1 tsp coriander seeds

1/2 tsp fennel seeds

1/4 tsp whole black pepper

4 dry red chilies

Roast all the above in oil.

1 cup onion, chopped

3 garlic cloves

Add onion, garlic and sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped

1/2 tsp garam masala

1/2 tsp sambar powder

Add all the above, sauté until tomatoes become mushy.

1 tbsp coconut

1/2 cup water

Add coconut and grind to a smooth paste.

1 tbsp oil

1/2 tsp cumin seeds

Heat oil, splutter cumin seeds. 

1 cup onion, finely chopped

1 dry red chili

Add onion, chili, sauté for 5 minutes in medium flame.

3 cups cabbage, thinly sliced

Add cabbage sauté for 2 more minutes.

1/4 tsp turmeric powder

1 tsp salt

Add turmeric powder, salt, ground masala. Mix well.

1 cup water. 

Add water, mix well. Boil for 5 more minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: chitrasfoodbook

Mullangi Sambar

Make tamarind water

tamarind

1 cup water

Make tamarind water.

Masala Paste

1 tsp oil

2 tsp coriander seeds

3/4 tsp cumin seeds

1 tsp Urad Dal

5 dry red chilies

Roast all the above. Turn off the stove.

1/4 tsp fenugreek seeds

Add fenugreek seeds and mix well. Allow to cool.

1/2 cup coconut

1/2 cup water

Blend with coconut and water and make smooth masala paste.

Cook Toor dal

1 cup toor dal, overnight soaked

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Cook toor dal in pressure cooker. Mash the dal.

Open the cooker.

2 cups radish / daikon

1/2 onion, petals

1/4 tsp turmeric powder

1 tsp jaggery

1 and 1/2 tsp salt

Masala paste

2 and 1/2 cups water

Add radish, onion petals, turmeric powder, jaggery, salt, water, masala paste, tamarind water, mix well. Allow the water to boil.

Once the water comes to boil, Cover and pressure cook for 2 whistles.

Tempering

1 tsp oil

1 tsp mustard seeds

Make tempering and add to the sambar.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Mixed vegetable Sambar in Cooker

1 cup toor dal, overnight soaked

1/2 tsp turmeric powder

1/2 tsp salt

2 cups water

Pressure cook toor dal. Mash the dal.

tamarind

1 cup water

Make tamarind water.

1/2 onion petals

1 tomato, chopped

1 carrot, chopped

5 beans, chopped

1 potato, chopped

1 green chili, slit

2 and 1/2 cups water

Mix well and get to a boil. 

2 tbsp sambar powder

1 tsp jaggery

1/2 tsp turmeric powder

1 tsp salt

Once the water comes to a boil, add all the above, mix well. Cover and pressure cook for 1 whistle.

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

Make tempering and pour it over sambar.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Thakkali Bajji

6 tomatoes

Grind tomato to a paste.

1/4 cup coconut

1/2 cup water

Blend coconut and make a smooth paste.

1 tbsp oil

1/4 tsp mustard seeds

1 stick cinnamon

1 star anise

2 cardamom

2 cloves

1 bay leaf

1 tsp fennel seeds

Heat oil in a pressure pan, splutter mustard seeds. Add all the spices and sauté for 10 seconds.

3 cups onion, finely chopped

2 green chilies

Add onion, green chilies, sauté till onions turn light brown, about 8 minutes in medium flame.

6 garlic cloves, grated

2 tsp ginger, grated

Add garlic, ginger, sauté for 2 more minutes.

1/2 tsp turmeric powder

1/2 tsp jaggery

1 tsp salt

1 tsp red chili powder

1 cup water

Add tomato paste, salt, red chili powder, turmeric powder, jaggery, water.

Add coconut paste and sauté for 2 more minutes.

Cover the pan and cook for 4 whistles. 

cilantro leaves, chopped

Garnish with cilantro leaves

Taste Note: Tastes AWESOME

Source: kannammacooks