Ingredients:

4 – Appalam
4 tsp – Thick tamarind pulp
1/2 tsp – Mustard seeds/Rai
1/2 tsp – Fenugreek seeds/Methi
2 tsp – Sambhar powder (Pg-119)
1/2tsp – Asafoetida/Hing powder
A few Curry leaves
Salt To Taste
oil

Method:

Tear the Appalam into tiny bits. Heat the oil and pop the mustard. Add the fenugreek and stir for few seconds until brown. Add the pappad pieces and stir until they puff up. Add a cup of water, tamarind pulp, sambhar powder, asafoetida powder, salt and half the curry leaves. Cover and simmer over a medium heat for ten minutes. When the gravy thicknes, take it off the flame. Add the remaining curry leaves and the sesame oil.

Appalam Vatha Kulambu is ready.

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Ingredients:

Masala Powder:

5 nos - Red Chilly
2 tsp - Coriander Seeds
1 tsp - Pepper
1 tsp - Cumin Seeds
1/2 tsp - Fennel Seeds
1 tsp - Poppy Seeds
1 tsp - Raw rice
1/2 Inch - Cinnamon stick
2 nos - Cloves
1 no - Cardamon
1 tsp - Split roasted grams-pottukadalai
1 tsp - Dry coconut

Kulambu:

1 Kgs - Chicken
2 nos - Onions-finely chopped
1 no - Tomato-chopped
1 no - Green chilly
4 clove - Garlic-crushed
1 inch - Ginger-crushed
1/2 tsp - Turmeric powder
1 tsp - Coconut paste
2 no - Bay leaf
2 no - Red chilly
1/2 tsp - Mustard Seeds
Salt - To Taste
Oil
Small Coriander leaves
Small Curry leaves

Method:

Masala Paste:

Dry roast all the ingredients from Red chili, coriander seeds, raw rice, pepper, cumin seeds, fennel seeds,poppy seeds, split roasted ram,cinnamon,cloves, cardamon, coconut until slightly brown. Grind to powder and keep aside.

Kulambu:

Heat the kadai add some oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chillis, crushed ginger and garlic. Fry them for five minutes. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for two minutes. Then add the turmeric powder, ground masala powder and saute. Fry till the masala browns well, add salt and keep frying. Now add some water and coconut paste, cover with lid, bring the flame to low. Let it simmer for another ten minutes, the oil should separate as the kulambu boils. Garnish with coriander leaves.

Serve Hot along with Rice and chapati.

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Ingredients:

½ lit Buttermilk
½ Coconuts
6-7 Green chilies
Small Piece Ginger
2 tsp Cumin
1 tsp Bengal gram flour
To taste Salt
Any vegetables
(Potatoes, Pumpkin,
Green leaves or fried
Ladies fingers)
1 tsp Oil
A pinch Asafoetida
1 tsp Split black gram

Method:

Grate coconut and grind to a fine paste with green chilies, cumin and ginger. Mix all the ingredients down to gram flour with buttermilk. Add salt and vegetable. Heat, stirring all the time and as the mixture comes to boil, remove. Heat oil. Add black gram and, as to browns, add mustard seeds. When seeds crackle, add asafoetida and curry leaves. Pour over the vegetable and curd mixture. Stir well.

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Ingredients:

50gm Green gram (sprouted)
2 Green chillies
¼ Grated coconuts
1 Lime
1 tsp Oil
A few Mustard seeds
A small piece Ginger
2 Red chillies

Method:

1, Grate coconut, chops green chillies, ginger coriander leaves finely. 2, Mix all the ingredients together. Add tempering and sauté for some lime. Serve chilled. To sprout gram; 3, Soak gram for 24 hours. Spread on a damp blanket covered with a moist cloth or hang in a muslin bag. 4, In 2 to 3 days, gram will germinate with 1 cm of sprout. The germinated gram should be consumed raw or after cooking for minimum period.

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Ingredients:

250gm Ladies finger
100gm Small onion
1 Tomato
2 Green chillies
½ Cocount
1 tsp Coriander powder
1 tsp Sambar powder
1 tsp Tamarind
¼ tsp Turmeric
to taste Salt
¼ tsp Mustard
a spring Curry leaves
50gm Oil

Methods:

Wipe ladies fingers small round a damp cloth and slit. 2, Grind together coconut , coriander powder , samber powde. Heat oil, put
mustard,chopped onion, tomatoes, Green chillies and ladies finger . All of them fry well 3, Add tamarind juice and grind Coconut paste, and salt, turmeric. The kulambu will thick add curry leave

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Ingredients:

1 Sweet Potatoes
1 Onion
1/2 tsp Red Chilly Powder
Tamarind size of lemon
1/2 tsp Mustard Seeds
1/2 tsp Turmeric Powder
Curry Leaves
Oil
250 ml Water
Salt to taste

Method:

Soak tamarind in a cup of warm water. Squeeze out the pulp. Peel sweet potatoes, cut into cubes and put into tamarind pulp. Add chopped onion, chilly powder, turmeric, salt and water. Boil down to half its volume.

Heat oil add mustard seeds and curry leaves. When they crackle, pour over the curry. Mix well.

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Ingredients:

200grms Pumpkin (Boiled)
4 tsp coconut oil
1 Tomato
1 Cup Curd
Small Garlic Pieces
2 or 3 small onions
Curry Leaves
1/2 tsp Mustard seed
1/2 Coconut
1/2 tsp Jeera
1 tsp Raw Rice
3 Red chilly
3 Green chilly
1/4 tsp Turmeric powder

Method:

Grind coconut, red chilly, green chilly, garlic pieces, jeera, raw rice and curd. Now heat the pan, pour the coconut mixture and add turmeric powder, Pumpkin. Add required salt and boil for few minutes and stop heating. Now heat the pan again add coconut oil, mustard seed, urdu dal, small onion and curry leaves.

Now the Pumpkin Curd kulambu is ready to serve.

Serve along with  plain rice.

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Ingredients:

2 Plantain (raw banana)
250 gms  Yam
1 Cup Coconut
1 Cup Thick Curd
8 Green Chilly
4 tsp Coconut Oil
1 tsp Methi
1 tsp Pepper
Salt to taste
Curry Leaves

Method:
Grind coconut, thick curd,  green chilly, Pepper and collect this mixture in a bowl.
Cook the vegetables separately with little water. Mix all the cooked vegetables together with salt and add the coconut paste and heat for few minutes (boil few minutes seperately). Finally heat the pan add coconut oil, mustard seed, methi, curry leaves and mix well. Kalan is ready.

Serve with Plain Rice, Curd Rice

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Ingredients:

50gms Dal
50gms Channa Dal
1 Tomato
1 Cup Coconut
Small Ginger (cut into small pieces)
4 Pieces Garlic (cut into small pieces)
50gms Small Onion (cut into small pieces)
1 Green Chilly
1 Red Chilly
4 tsp Turmaric Paste
1/2 tsp Fennel
1/4 tsp Turmeric Powder
1 tsp Mustrad Seed
2 tsp Urdu Dal
1 tsp Soombu
Salt to taste
Curry Leaves (cut into small pieces)
Coriander leaves (cut into small pieces)

Method:
1. Soak dal and channa dal for an hour and then grind dal, red chilly, fennel and half tsp salt for few seconds.
2. Add small onion, ginger, garlic, curry leaves and coriander leaves and make this into a small ball.
3. Grind coconut, fennel and collect in a bowl.

Now heat the pan and pour some oil and add mustrad seed, urdu dal, little small onion, green chilly and curry leaves.  Fry them till the onion becomes golden brown colour and add turmeric Powder, tomato and heat the mixture for some time. Add turmaric paste, coconut paste (already ground) and add 3 cups of water. Add salt and boil the mixture. Then add dal balls to the mixture and heat them and allow this in sim for fifteen minutes. Finally garnish with coriander leaves. The Paruppu Urundai Kulambu is ready.
Serve along with Plain Rice, Curd Rice, Dosa, Idly

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Ingredients:

2 Cups Channa Kulambu
2 Big Onion (cut into small pieces)
1 Tomato (cut into small pieces)
1 Egg
1/2 tsp Red Chilly Powder
1 Green Chilly
Curry Leaves
Coriander Leaves

Method:
Heat the pan and pour some oil add mustrad seed, urdu dal, onion and fry till it becomes golden brown colour. Add green chilly, red chilly powder, tomato mixture and continue to fry till it becomes soft. Add curry leaves, coriander leaves, salt and mix channa kulambu with this and heat for few minutes. Add Egg to this and fry for few minutes. Now channa gravy is ready. Finally garnish with coriander leaves.

Serve with Plain Rice, Curd Rice, chappati.

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