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.

Bittergourd Curry

Ingredients
Bittergourd washed and chopped in cubes/lenthwise
Red chillies 2
Hing a small pinch
Turmeric powder a small pinch
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Tamarind powder 1/4 t.spoon or Tamarind paste less than 1/4 t.spoon
Cooking oil 2-3 t.spoons
Salt 1.tspoon


Method
Heat oil in a pan, splutter mustard, then add red chillies, urad
dhall, hing, turmeric, curry leaves, and the chopped bittergourd.
Sprinkle some water, and let it cook for 15-20 minutes.  Now
sprinkle taramrind powder or tamarind water, and salt. Simmer the
stove and let it fry for a few more minutes until the oil seperates.

Cabbage Curry

Ingredients
Cabbage finely chopped
Green chillies 4 cut length wise
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)


Method
Heat some oil in a pan/wok, splutter mustard, channa dhall, urad
dhall, hing, and curry leaves.  Add chopped cabbage and green
chilles, sprinkle some water and let it cook until the cabbage
becomes soft.

Potato Curry

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Cooking Oil 3 t.spoon
Salt 1 t.spoon (or to taste)


Method
Dice potatoes with skin.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add
urad dhall, hing, turmeric and the diced potatoes.
Simmer the stove and add salt, let it cook until the potatoes turn light brown.

Potato Podimas

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil potatoes with turmeric and salt.
Peel skin and mash them and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, channa dhall, hing, turmeric, curry leaves, red chillies,
finely chopped ginger, lemon juice, salt and the mashed potatoes.
Let this cook for a few minutes and then garnish with cilantro.

Potato Roast

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Cooking Oil 5 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil potatoes with turmeric and salt.
Peel skin and dice them and keep it aside.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add
urad dhall, hing, chilli powder, turmeric, salt and the diced
potatoes. Simmer the stove and let it cook until the potatoes
turn light brown.

Okra (Vendakai) Curry

Ingredients
Okra (Vendakai) 250 grams, washed, diced and dried
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric a small pinch
Chill powder 1/2 t.spoon
Yogurt 1 t.spoon
Cooking oil 3 t.spoon
Salt 1/2 t.spoon


Method
Heat some oil, splutter mustard, then add urad dhall, hing,
turmeric, and add the diced okra.  Add salt and mix it well, and
let it cook for 10-15 minutes.  Now add chilli powder, and 1
t.spoon yogurt and keep frying for 5-10 minutes.

Vazai Thandu Curry

Ingredients
Vazai Thndu Washed and finely chopped
Moong dhall 2 t.spoon
Urad dhall 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon


Method
Soak vazai thandu, moong dhall, butter milk and salt together
for 15 minutes.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, red chilli, hing, green chilli, and ginger.Squeeze the
butter milk out the soaked vazai thandu, and add the vazai thundu
to the above pan.  Let it cook for 10 minutes, and then add the
grated coconut to the above.

Plantain Curry

Ingredients
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon


Method
Boil plantains with turmeric and salt.
Wet grind cumin seeds, coconut and red chilles and keep it aside.
Heat 3 t.spoons of oil in a pan/wok, splutter mustard, then
add hing, urad dhall, curry leaves, turmeric, and the diced
plantain. Sprinkle water and let it cook for 5 minutes, and now
add the ground masala, and let it cook for another 5-10 minutes.

Plantain Podimas

Ingredients
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil plantains with turmeric and salt.
Peel skin and grate them and keep it aside.
Heat 2 t.spoons oil in a pan/wok, splutter mustard, then add urad
dhall, channa dhall, hing, turmeric, curry leaves, red chillies,
finely chopped ginger, lemon juice and salt and then add the
grated plantains. Let this cook for a few minutes and then
garnish with cilantro.

Plantain Puli Curry

Ingredients
Plantain 2-3 washed, peeled, and diced
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste/extract 1/4 t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
Salt 1 t.spoon


Method
Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then add
hing, urad dhall, curry leaves, turmeric, red chilli and diced
plantain.  Sprinkle water and let it cook for 10 minutes.  Now
add salt, curry powder and mix it well. Add little water to
tamarind paste, and sprinkle this on the plantain curry, and let
it cook for a few more minutes.

Eggplant Podi Curry

Ingredients
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon


Method
Dry roast urad dhall, channa dhall, corriander seeds, red
chillies and hing.  Dry grind the above with 1/4 t.spoon salt.
Heat some oil in a pan, splutter mustard, then add turmeric, hing
and the chopped eggplant to this. Sprinkle little water, and
cover it slightly until the eggplant gets cooked. Now add the
remaining salt, tamamrind paste, and the ground masala powder.
Mix it well and add a few t.spoons of cooking oil.