PARIPPUCURRY

Ingredients :

1. Lentils (green gram dal) - 1cup
Water - 3cups
Turmeric powder - 1/2tsp

2.Salt - to taste
Ghee - 2tsp

Method of Preparation :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.


SAMBAR

The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India.

Ingredients - Serves 10

1.Bitter gourd - 1/2
Brinjal (egg plant) - 1no
Drum Stick - 1no
Ladies finger- 4nos
Red chillies - 4nos (split into2)

2.Sambar dal (Red gram dal) - 1cup
Turmeric powder - 1/2tsp
Curry leaves - 1sprig
Water- 3cup

3.Tamarind - size of a golf ball
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs
White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp

4. Dried coriander seeds - 2tbs

5.Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos

6.Coriander leaves - few

Method of Preparation :

Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.

Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.


AVIAL

This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients - Serves 10
1.Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 11/2" thick pieces - 1cup
Snake gourd sliced into 11/2" length pieces - 1cup
Carrot sliced into into 11/2" length pieces - 1/4cup
Long runner-beans sliced into 11/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos

2. Raw bananas sliced into 11/2" length pieces - 1no
Mango pieces - for sour

3. Turmeric powder - 1/2tsp
Salt - to taste

4. Grated coconut - 1/2quantity
Green chillies - 5nos
Cumin seeds - 1/2tsp

5. Curry leaves - 2sprigs
Coconut oil - 3tbs

Method of Preparation :

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.


KALAN

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients - Serves 10

1.Yam sliced into small pieces - 100gm
Small raw banana - 1no
Green chillies (slit the edge) - 3nos

2. Pepper powder - 1tsp
Water - 1cup
Turmeric powder - 1/4tsp
Salt - to taste

3.Ghee - 1tsp
Curry leaves - 1sprig

4.Mashed yogurt (without water) - 1/2litre

5.Grated coconut - 1/2quantity
Cumin seeds - 1/2tsp

6.Fried and powdered
fenugreek - 1/2tsp

7.Ghee - 3tsp
Dried chilli (split into 2) - 2nos
Mustard - 1tsp

Method of Preparation:

Remove the skin of the plantain and slice it into small pieces.

Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.