Eggplant Gotsu

Ingredients
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt


Method
Coat eggplant with little oil, and either bake it in an oven, or
grill it on the stove.  Peel the skin, mash the eggplant and keep
it aside.
Heat some oil in a pan, splutter mustard, then add hing, urad
dhall, red chillies, green chillies, and curry leaves and keep it
aside. Bring 1 cup of water to a boil, and add tamarind paste and
salt to this.  Mix mashed eggplant, fried ingredients to the
tamarind water.  Garnish with finely chopped cilantro.

Podalangai (Snake-gourd) Paal Kootu

Ingredients
Podalangai (snake-gourd) washed and chopped
Thuval dhall 1/2 cup
Turmeric powder a small pinch
Cumin seeds 1 t.spoon
Red chillies 2
Green chillies 2
Milk 1/2 cup
Grated Coconut 1/4 cup
Mustard 1/4 t.spoon
Urad dhall 1/4 t.spoon
Salt 1 t.spoon
Ghee 1 t.spoons


Method
Cook thuval dhall with 2 cups of water and keep it aside.
Cook vegetable and add the cooked dhall, turmeric powder, and
salt and let it boil for a few minutes.
Wet grind coconut, red chillies, green chillies and cumin seeds
with milk.  Add this to the boiling vegetable and let it cook for
10 more minutes. 
Heat some ghee in a pan, splutter mustard, then add urad dhall,
and hing, and add it to the above.

Vegetable Kootu

Ingredients
Coconut 2-3 t.spoons
Cumin seeds 1 t.spoon
Red chillies 5
Turmeric 1/2 t.spoon
Urad dhall 1 t.spoon
Coconut oil 1 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed
and diced


Method
Chop the vegetables evenly and cook them with a little salt and
turmeric.
Wet grind coconut, cumin seeds, and red chillies and add this
masala to the boiling vegetables. Cook until the flavour comes
out. 
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, and, curry leaves, and add this to the above.

Beans and Potato Kootu

Ingredients
Thuvar dhall 1 cup
Poppy seeds 1/2 t.spoon
Mustard 1 t.spoon
Coconut grated 2 t.spoons
Red chillies 4
Curry leaves a few
Turmeric 1/2 .spoon
Salt 1 t.spoon (or to taste)
Vegetables: Beans, and Potatoes washed and chopped evenly


Method
Cook thuvar dhall and keep it aside.
Boil beans and potatoes, add a little salt and turmeric to this.
Wet grind coconut, poppy seeds, mustard, and red chillies.
Add this masala to the boiling vegetables, and cook until the
flavour comes out. 
Add the cooked thuvar dhall and let it boil for a few minutes.
Heat some oil in a pan, splutter little mustard, then add curry
leaves, little hing, and add this to the above.

Eriseri

Ingredients
Pepper 1 t.spoon
Red chillies 4
Coconut grated 2 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Coconut oil 1 t.spoon
Vegetables - Plantain, Chenai Kazanku washed, peeled and diced


Method
Boil the vegetables, add a little salt to this. 
Fry red chillies and pepper and wet grind this mixture with
coconut and a few curry leaves.
Mix the masala with the boiling vegetables and Cook until the
flavor comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, curry leaves, little hing, and add this to
the above.

Spinach Kootu

Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1 t.spoon
Cumin seeds 1/2 t.spoon
Red Chillies 3
Coconut 3 t.spoons
Curry leaves a few
Mustard seeds 1/2 t.spoon
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)


Method
Boil spinach and salt in 1 cup water.
Soak thuvar dhall, cumin seeds, and, 2 red chillies for 30
minutes. Grind this with coconut.  Add this paste to spinach
and cook until the flavor comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red  chille, curry leaves, little hing, and add this to
the kootu.

Bitter-Gourd Pitla

Ingredients
Thuar dhall 1 cup
Urad dhall 2 t.spoon
Coriander seeds (dhania) 2 t.spoons
Pepper 1/4 t.spoon
Coconut 1/4 cut
Mustard 1/4 t.spoon
Turmeric 1/4 t.spoon
Jaggery 1. t.spoon
Tamarind paste 2 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Vegetable - Bitter-gourd 4 chopped
Garbanzo beans (channa) 1/2 cup
Curry leaves a few


Method
Soak garbanzo beans over night and keep them aside.
Cook Thuvar dhall and turmeric with extra water and separate the
two, and keep them aside.
Fry urad dhall, coriander seeds, red chillies, and pepper. Wet
grind this mixture with coconut.
Fry bitter-gourd, green chillies, curry leaves, turmeric, and
salt in little oil.  Add garbanzo beans, jaggery, tamarind paste,
and thuvar dhall water to this and let it cook.  Now add the
ground mixture, thuvar dhall and cook until the flavor comes
out.

Pulipu Kootu

Ingredients
Coriander seeds (dhania) 3 t.spoon
Red chillies 3
Methi 1/4 t.spoon
Channa dhall 1/4 t.spoon
Urad dhall 1/4 t.spoon
Coconut 1/4 cup
Thuvar dhall cooked 1 cups
Channa dhall 1/2 cup
Tamarind Paste/Tamarind water
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Vegetable - White Pumpkin chopped 1-2 inches length wise, or
            Egg plant


Method
Cook Thuvar dhall, channa dhall, turmeric with extra water and
separate the two, and keep them aside.
Fry coriander seeds, red chillies, methi, channa dhall, urad
dhall, and hing in little oil. Add the coconut and wet grind this
mixture. 
Cook the vegetable in thuvar dhall water. Add some tamarind paste
or tamarind water, turmeric and salt to this.  After this is
cooked add the ground paste and boil until the flavor comes out.

Avial

Ingredients
Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas,
             Eggplant .,
Coconut 1 cup
Green chillies 8
Red chillies 2
Cumin seeds 1 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Coconut oil 2 t.spoon
Yogurt 1/2 cup
Curry leaves a few


Method
Chop all the vegetables evenly, and cook it with little water. 
Add turmeric and salt to this.
Grind coconut, green chillies, red chillies, cumin seeds, and
tamarind paste finely in yogurt.
Add the ground masala to the cooked vegetables, and let it cook
until the flavor comes out.
Garnish with curry leaves and coconut oil.

Parupu Usili

Ingredients
Thuvar dhall 1/4 cup
Channa dhall 1/4 cup
Red chillies 4
Hing a small pinch
Urad dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and chopped


Method
Dry grind thuvar dhall, channa dhall, and red chillies coarsley.
Chop vegetable finely and boil this with little salt.
Bring 1/2 cup of water to a boil, add salt, and mix the dhall
mixture with this water.  Cook this either in a pressure cooker
or a microwave oven.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, hing, and curry leaves in oil, and add the dhall mixture
to this.  Keep stiring until the dhall becomes slightly dry.  Now
add the cooked vegetable, and keep stiring until everything mixes well.