Red Bean Curry

Ingredients

Red beans- 1 pack
Onions-1 finely chopped
Chilli powder- 1 tsp
Coconut gratings- 3 tsp
Saunf-1/2 tsp to
Khus khus-3/4 tsp
Mustard seeds-little
Curry leaves – few
Oil-4 tsp
Salt to taste

Method

Pressure cook the red beans with salt for 1 whistle.
Grind coconut , saunf and khus khus into a fine paste.
Heat oil in a pan and add mustard seeds. When it splutters add onions and curry leaves. Saute till turns transparent and add the ground paste and chilli powder.saute for a minute and then add the cooked beans. Add salt to taste and add ¼ cup of water. Cook till it becomes thick and dry.
Serve hot with rice and sambar.

Veppampoo Rasam/Goddu Rasam

Ingredients Needed:
Veppampoo (cleaned ) 2 table spoons
Diluted Tamarind water 1-1/2 cups or (Soak small marble size tamarind andtake out the pulp)
Salt to taste
Gud - Little (Jaggery)
Hing
Water
Turmeric Powder 1/4 tsp

For tempering:
Mustard seeds
Toor dal 2 tsp
Curry Leaves one sprig
Broken Red Chillies 4
Oil or Ghee 1+1 tsp

Method:
Heat the ghee in a Kadai, add Mustard seeds and when it splutters add Toor dal, Dry red Chillies andCurry leaves.
When Toor dal turn golden, add diluted Tamarind Water, Salt, Turmeric, Gud and bringit to a boil.
When the raw smell of Tamarind goes, add 1/2 cup water and cook on slow fire.
When it is about to boil, Switch off. (Stopped at this stage is Goddu Rasam - Simple Rasam without any Dal.).
Fry Veppampoo in another spoon of Ghee and Pour over Rasam. (Addition of the Neem flower makes this Veppampoo Rasam)
Close with a lid. [Else the taste the Rasam will go out with its vapours. :-( ]

Serve Piping hot with Steamed rice.

Pongal Curry

Ingredients
Potato, Raw Banana, beans, Cluster beans, Broad beans, Chow chow, Yam, Carrot
Chick peas, green peas, lima beans
(All vegetables and beans – 3 cups)
Toor dal – 1/2 cup
Turmeric – 1/2 tsp
Tomato -2 small
Tamarind Paste 1/4 tsp

To grind
Red Chilly – 4
Corriander seeds – 1 1/2 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Cumin – 1/2 tsp
Asafoetida a pinch
(fry all the above ingredients without oil and grind them into paste adding coconut)
Coconut – 1/4 cup

Method
Wash and cut all the vegetables equally. If using dried beans saok them for 5 to 6 hours before cooking.
Mix all the vegetables, beans, chopped tomato,toor dal, turmeric and add enough water and pressure cook it. ( leave 2 to 3 whistles)
Open the lid after the pressure is released, add the tamarind juice and cook it for few mins.
Finally add the ground paste and cilantro and allow it to boil for further few mins.
This goes well with ven pongal, tomato rice, kushka.

Pongal Curry

Ingredients
Potato, Raw Banana, beans, Cluster beans, Broad beans, Chow chow, Yam, Carrot
Chick peas, green peas, lima beans
(All vegetables and beans – 3 cups)
Toor dal – 1/2 cup
Turmeric – 1/2 tsp
Tomato -2 small
Tamarind Paste 1/4 tsp

To grind
Red Chilly – 4
Corriander seeds – 1 1/2 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Cumin – 1/2 tsp
Asafoetida a pinch
(fry all the above ingredients without oil and grind them into paste adding coconut)
Coconut – 1/4 cup

Method
Wash and cut all the vegetables equally. If using dried beans saok them for 5 to 6 hours before cooking.
Mix all the vegetables, beans, chopped tomato,toor dal, turmeric and add enough water and pressure cook it. ( leave 2 to 3 whistles)
Open the lid after the pressure is released, add the tamarind juice and cook it for few mins.
Finally add the ground paste and cilantro and allow it to boil for further few mins.
This goes well with ven pongal, tomato rice, kushka.