Ingredients:

• Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) –  each 50 g for four servimgs
• Small onions – 100 g
• Tomato 50 g
• Green chillies – 4 no
• Coriander leaves -finely chopped – half cup
• Curry leaves – half cup
• Red gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
• Asafoedita Powder (Hing – Perungayam) – half tsp
• Red chillies powder – 1 tsp
• Coriander powder one & half tsp
• Turmeric powder – half tsp
• Salt – to taste
• Broken black gram (Urad dhal) – 1 tsp
• Oil & ghee – each 2  tsp

1. Clean and cut all vegetables (1″ square wherever possible)
2. Wash and slit green chillies
3. Wash and drain red gram dhal
4. Pour 6 cups of water in a pressure cooker and bring to boil
5. Add red gram dhal, all vegetables, red chillies powder, coriander powder, turmeric power, half tsp asafoedita, salt and allow it to boil for 5 m.
6. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
7. Remove from heat, release the pressure and open the cooker
8. Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the  sambar and continue to boil for 3 m. If needed add water for required consistency
9. Add 2 tsp ghee and chopped coriander leaves

Ingredients:

• Potatoes – 250 grams (1/2 lb), diced
• Red chili powder – 1 tsp
• Corriander powder – 1 tsp
• Turmeric powder – 1 pinch
• Salt
• Fennel seeds – 1 tsp, crushed
• Onions or Pearl onions- 1 cup, finely chopped
• Tomatoes – 1/4 cup, finely chopped
• Curry leaves
• Cilantro
• Oil – 3 tsp
• Mustard seeds – 1/2 tsp
• Coconut – 3tsp
• Fennel – 1 sp

Method:

1. Grind the coconut and fennel into paste and keep aside
2. Cook the potatoes.
3. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
4. In a pan add 3 tsp oil. Add the mustard seeds, onions and fry till the onions brown
5. Add tomatoes and curry leaves and cook till the curry leaves brown
6. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
7. Garnish with cilantro

Note:

• Keep stirring so that the potatoes don’t burn
• Add oil if needed to keep the potatoes from burning

Ingredients:

• Pasiparuppu (broken green-gram dhal)-2 tsp
• beans/cabbage-250g-finely chopped
• Green chilli 2 no – finely chopped
• Coconut powder/scrapping – half cup
• mustard 1 tsp
• urad (blackgram) dhall –1tsp
• curry leaves 10
• turmeric powder half tsp
• salt to taste

Method:

1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.

Ingredients:

• Plantain 1
• Fennel ½ tsp powdered
• Red chili powder 2 tsp
• Coriander powder 2 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Salt

Procedure:

1. Slice the plantain into think chips and soak in water
2. Drain the water and mix in the fennel powder, chili powder, coriander powder, turmeric powder, curry leaves, and salt
3. Hear 4 tsp oil in a pan and fry mustard seeds
4. Add the mix from step 2
5. Cover the pan with a lid and cook in slow fire till the mix gets dry
6. Add 2 tsp oil and continue frying by turning  the plantain pieces till they get golden brown

Ingredients:

• Plantain 1
• Onion 1
• Tomato ½
• Coconut 50 grams (0.1 lb)
• Fennel 1 tsp powdered
• Red chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric powder ½ tsp
• Mustard seeds 1 tsp
• Cinnamin stick 1 stick
• Salt

Procedure:

1. Slice the plantain into think chips and soak in water
2. Slice the onion and tomato into small pieces
3. Grind the coconut and fennel into a fine paste and to this paste add the chili powder, coriander powder, turmeric powder, and salt
4. Hear 4 tsp oil in a pan and fry mustard seeds and cinnamon sticks
5. Add the onions and tomatoes and fry till the onions turn light brown
6. Add the coconut paste mix, plantain pieces, and curry leaves and cook in medium fire till the gravy thickens