Tomato Kuruma

1/4 cup coconut

1 tbsp pottu kadalai

5 whole cashews

1/2 tsp fennel seeds

1 tsp coriander seeds

2 green chilies

1/2 cup water

Grind all the above make a smooth masala paste.

2 tbsp oil

1 tsp mustard seeds

1/2 tsp black split urad dal

1/2" cinnamon stick

Heat oil in a pan, add mustard seeds, allow to splutter, roast urad dal and cinnamon.

1 and 1/2 cups onion, finely chopped

Sauté onion for 10 minutes in medium flame.

2 cups tomatoes, chopped

Add tomatoes, sauté till tomatoes are mushy.

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp jaggery

1 tsp salt

Add all the spices, sauté till oil releases from the sides.

2 cups water

Add prepared masala, water, mix well. Cover and simmer for 15 minutes. 

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Green Mung Beans Kulambu

1 cup green mung beans

Overnight soak green mung beans.

1/2 tsp salt

2 cups water

Pressure cook for 4 whistles with salt and water. Allow to cool, mash the beans.

Big gooseberry size tamarind

1 cup water

Make tamarind water.

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil in a pan, splutter mustard seeds, add fenugreek seeds and sauté for few seconds.

1 cup onion, copped

6 small garlic, grated

Add shallots, sauté until shallots turns light brown. Add garlic and sauté for few minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes are mushy.

1/2 tsp turmeric powder

2 tsp salt

1 tbsp +2 tsp sambar powder

Add turmeric powder, salt, sambar powder, mix well. Add tamarind water, mix well. Allow to boil for 5 minutes.

2 cups water

Add cooked and mashed mung beans, allow to boil for 10 more minutes.

Taste Note : Tastes AWESOME

Source: kamalascorner

Pesarattu

1 and 1/2 cups green mung beans

1/2 cup raw rice

Overnight soak green mung beans and rice together.

6 green chilies

1/2 tbsp cumin seeds

1/2 tbsp ginger

1 tsp + 1/8 tsp salt

Add all the above and prepare the dosa batter in blender.

Toppings

onion, chopped

cilantro, chopped

Make dosa, add the toppings, flip it.

Taste Note: Tastes AWESOME

Serves: 3

Source: Spiceindiaonline

Ginger Chutney

1 tbsp oil

2 tbsp chana dal

1 tbsp urad dal

4 dry red chilies

Roast all the above in oil. Transfer to a plate.

1 cup onion, chopped

1 and 1/2" ginger, cut into thick slices

Add onion, ginger, sauté till they turn light brown.  

1/2 tsp cumin seeds

Add cumin seeds, turn off the stove.

1/2 tsp salt

1 tbsp jaggery powder

tiny bit tamarind

? cup water

Grind all the above with water.

Tempering

1 tsp oil

1/2 tsp mustard seeds

1 red chili

Prepare tempering and pour it over the chutney.

Taste Note: Tastes AWESOME

Source: indianhealthyrecipes

Cabbage Poriyal

1 tbsp oil

1 tsp mustard seeds

1 tsp chana dal

1 tsp black split urad dal

Heat oil in a pan, splutter mustard seeds, roast chana dal, urad dal.

4 green chilies, slit

Add green chili, sauté. 

1 and 1/2 tsp salt

Mix with salt.

10 cups cabbage, chopped

Add cabbage, mix well. Sauté for 10 more minutes.

1/4 cup coconut

Garnish with coconut.

Taste Note: Tastes AWESOME

Source: cookwithmanali

Arachuvitta Sambar

1 cup toor dal, overnight soak

1/2 tsp Salt

1/2 tsp Turmeric

3 cups water

Cook toor dal in pressure cooker.

small gooseberry size tamarind

1 cup water

Make tamarind water.

Sambar Masala

1/2 tbsp oil

2 tsp coriander seeds

1 tsp chana dal

1/4 tsp fenugreek seeds

1/2 tsp whole black pepper

1/2 tsp cumin seeds

6 dried red chili (small)

Roast all the above in oil in LOW flame.

1/4 cup coconut

Add coconut, sauté until coconut turns light brown. Allow everything to cool.

1/2 cup water

Add water and blend to a smooth paste.

1 tbsp oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil, splutter the mustard seeds, add fenugreek seeds, red chilies and sauté.

1/2 cup shallot, chopped into lengthwise pieces and cut into 2

Add shallots, sauté until shallots are browned.

1/2 raddish, chopped into 1/4 moons 

1/2 eggplant

1/2 tsp turmeric powder

1 tsp salt

2 cups veggies (1 watermelon radish, 1 potato, 1 carrot)

Add all the above, sauté for few minutes.

2 cups water

Add water, mix well. Cover and boil for 10 minutes.

1/2 tsp jaggery powder

Add tamarind water, jaggery, mix well, boil for 5 more minutes.

Add prepared masala, cooked toor dal, mix well, boil for 5 more minutes.

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves.

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Black Eyed Peas Kulambu

1 cup black eyed peas (2 cups)

Overnight soak.

1 tsp salt (2 tsp)

5 cups water

Cook black eyed peas with salt and water, allow to boil, reduce the heat to medium and cook for 30 minutes.

small lemon size tamarind

1 cup water

Make tamarind water

2 more cup of water

Add 2 more cups of water to the tamarind and extract all the juice.

1 tsp oil

1/2 cup coconut (1 cup)

1 tsp poppy seeds (1/2 tbsp)

1/2 tsp cumin seeds (1 tsp)

Roast all the above in oil, take it out, allow to cool.

3/4 cup water

Grind with water and make smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

1 cup onion, finely chopped

Heat oil in a pan, splutter mustard seeds, sauté onions till they are brown. 

5 garlic, chopped

Add garlic and sauté until garlic turns light brown.

2 Zucchini, chopped

Add zucchini, sauté them for a minute. 

1/2 tsp turmeric powder

2 tsp salt (4 tsp)

1 and 1/2 tbsp sambar powder (I added just 1 tbsp 1st time and felt, with little bit more spice, it would taste even better) (2 tbsp sambar powder + 1 tbsp red chili powder)

Add turmeric powder, salt and sambar powder, sauté till they are mixed.

Add tamarind water, cooked black eyed peas, mix well, Allow to cook for 10 minutes in medium flame.

1/2 cup water

Add coconut paste, wash the blender with 1/2 cup water, allow to boil for 10 more minutes in medium flame.

Taste Note: Tastes AWESOME

Source: kamalascorner