Ingredients:

Vendakkai or lady’s finger – 5-6

Tomato – 1

Onion – 2

Garlic – 4

Tamarind – medium lemon size

Green chilli – 1 sliced

Grated Coconut – 1 tablespoon

Oil – 1 tablespoon

Red Chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/4 tsp

Asafoetida – a pinch

Mustard – 1/2 tsp

Salt – to taste

Curry leaves – to garnish

Method:

1. Extract the tamarind juice by adding water.

2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

3. Keep one onion finely chopped. Cut the lady’s finger to 1 inch pieces.

4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

5. Add the lady’s finger and allow it for few mins.

6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

Vendaikkai Kara Kuzhambu

Delicious and aromatic kara kuzhambu is ready.

Ingredients:

Yam or senai or elephant foot – ½ cup (Cut to small pieces)

Raw banana or plantain – 1

Pepper powder – 1 tsp

Turmeric powder – ¼ tsp

Water – 1 cup

Salt – to taste

Grated coconut – 1 cup

Jeera or Cumin seeds – ¼ tsp

Ghee – 2 tsp

Coconut oil – 3 tsp

Mustard seeds – ¼ tsp

Method:

1. Cut the raw banana to pieces without removing the skin.

2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

3. Add ½ cup grated coconut and jeera and grind it to fine paste.

4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

5. Season mustard seeds in ghee.

6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

Mix well and serve. Our Eriserry with yam and raw banana is ready.

Ingredients:

Chopped Yam or senai or elephant foot – ½ cup

Small raw banana – 1no

Green chillies – 3

Curd – 2 cups

Grated coconut – 1 cup

Jeera – ½ tsp

Pepper powder – 1tsp

Water – 1cup

Turmeric – ¼ tsp

Salt – to taste

Fenugreek powder (fry and powder) – ½ tsp

Ghee – 3 tsp

Dry red chilli – 2

Mustard – 1 tsp

Curry leaves – to garnish

Method:

1. Remove the skin of the plantain and cut it into small pieces.

2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

4. Add the turmeric powder and salt and stir well.

5. When the water dries, add 1tsp ghee.

6. Pour the curd and mix well. Cook in low flame.

7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

8. Season with mustard, red chillies and curry leaves in ghee.

Ingredients:

Pasi parupu or moong dhal or payatham paruppu – 1 cup

Tomato – 2

Onion – 2

Green Chilli – 2

Turmeric powder – a pinch

Tamarind – a small lemon size

Chilli powder – 1 tsp

Salt – to taste

Oil – 2tsp

Mustard – 1/2 tsp

Method:

1. Cook the moong dhal or pasi paruppu adding water and turmeric. Keep it aside.

2. Keep onion and tomatoes finely chopped.

3. Extract juice from tamarind adding water.

4. Slice the green chilli and keep it ready.

5. Now take a pan or bowl, heat oil, add mustard and allow it to splatter.

6. Now add the chopped onion, tomato and the sliced green chilli and fry for few mins.

7. Now add the tamarind juice and add the chilli powder, salt and mix well.

8. Allow it to boil and then add the cooked pasi paruppu or moong dhal.

9. Mix well and allow it to boil and finally garnish with fresh coriander leaves.

Pasi Parupu Sambar

This pasi parupu sambar is the best side dish for dosa and idli. It can also be served with rice.

Ingredients:

Tamarind – small lemon size

Thick butter milk(slightly sour) – 150 ml or 1 glass

Ladies finger – cut into 1 inch pieces

Mustard – 1/2 tsp

Curry leaves – to garnish

Salt – to taste

For Masala:

Dry Red chillies – 6

Urad dhal – 2 tablespoon

Fenugreek – 1 tsp

Asafoetida – a pinch

Grated coconunt – 1/2 cup

coconut oil – 2 tsp

Method:

1. Take a tawa, heat 1 tsp coconut oil and fry the masala ingredients except coconut.

2. Allow it to cool and get them grinded along with coconut adding little water.

3. Extract thick juice from tamarind adding little water.

4. Take a thick bottomed vessel and add the tamarind juice and salt and allow it to boil.

5. Now add the ladies finger and allow it to cook.

6. When half cooked, add the paste and stir well.

7. After 5 mins, add the butter milk and boil for just 4-5 mins and turn off the stove.

8. Heat 1 tsp coconut oil and add mustard and curry leaves and season it over the prepared kuzhambu.

Puli Kuzhambu

This is a traditional recipe that goes very well when served with parupu usili, chepan kizhangu fry and vazhaikai poriyal.