Kothavaranga - potato poriyal

Ingredients:

Kothavaranga (gawar) (chopped) – 1 cup
Potato (chopped) – 1 cup
Onions (chopped) – 1
Tomato (chopped) – 1
Ginger-garlic (finely chopped) – 1 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Split urad dal – 1 tsp
Fenugreek seeds (methi seeds) – ½ tsp
Chilli powder – 1 tbsp
Turmeric – a pinch
Salt – as needed
Oil – 2 tbsp

Method:

Heat oil in a pressure pan and add mustard seeds, split urad dal, jeera and fenugreek seeds. Once the mustard starts to splutter add onions and fry till they turn golden brown. Add the tomatoes and chopped ginger-garlic. After the tomatoes turn soft add chilli powder, turmeric and salt. Finally add the chopped vegetabes (potato and kothavaranga) and 1 cup of water and pressure cook for 2 whistles. Remove from heat, wait till the pressure subsides and check if all the water has evaporated. If not heat for a few minutes till all the water evaporates. This dish goes well with chapathi or rice.

Pasipparuppu Sadam

Ingredients

Basmathi Rice - 1 cup
Moong Dal - 1/2 cup
Onion (small size) - 1 chopped
Garlic - 7 cloves chopped
Green Chillies - 6
Red Chillies - 5
Tomato - 2 chopped
Turmeric Powder - 1 tsp
Butter or Ghee - 1 or 2 tblspn
Salt to taste

For Tempering

Mustard Seeds - 1 tsp
Urid Dal - 1 tsp
Curry Leaves - few
Cumin/Seeraham Seeds - 1 tsp
Fennel/Sombu Seeds- 1 tsp

Method

1.Pour oil in a pan/cooker and add mustard seeds. Let it crackle and add urid dal, and curry leaves.
2.Add cumin, fennel, and chilles one by one and allow it to fry in the same oil. [careful not to burn the cumin seeds, otherwise it goes bitter]

3.Saute onion and garlic till they become light golden brown.
4.Add chopped tomatoes, turmeric, butter, and salt to the mixture and cook until oil floats on the surface and then add moong dal and cook for 5 minutes.
5.Add rice and 3 cups of water and cook until it is done.

Kathirikkai Vellai Mochai Puli Kozhambu

Ingredients:
Brinjal- 4 or 5 (slit it into 4,but do not remove the top)
vellai mochai- 1 cup cooked
small onions- 10 (peeled & sliced)
garlic- 4 pods
tomato - 1
tamarind paste- 1 1/2 tsp(or more if you need)
turmeric- 1/4 tsp
sambar powder- 1 1/2 tsp
coconut milk- 1/2 cup
curry leaves
vadagam- 2 tsp

Method
Pressure cook field beans with some turmeric and salt for 2 whistles.Heat oil in kadai and fry onions , garlic and curry leaves . Then add brinjal and cook till half done. Now add tomato,turmeric and salt. After sometime add sambar powder and tamarind paste. Add 1 cup water and boil for 10 minutes. Then add mochai and coconut milk. Blend well and boil again for 5 more minutes. Cook till the right consistency (not too thick,not too thin). Finally add fried vadagam and add to curry. Serve with hot rice.