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:

• Big onion 1 (75g) cut into small pieces
• tomato 1 (75g) cut into small pieces
• garlic gloves 30
• fenugreek 1 tsp
• mustard 1 tsp
• sombu (aniseed) 1 tsp
• whole small onions 10 cleaned
• chili powder 2 tsp
• coriander powder 3 tsp
• turmeric powder 1 pinch
• jeera (cumin seeds) powder half tsp
• tamarind paste 1 tsp
• coconut milk 1 cup
• cinnamon 1”
• cloves 2
• salt
• oil

Procedure:

1.  Heat oil in a pan. Add cinnamon, cloves, sombu, fenugreek, mustard. When they splutter add onion pieces and mix well.
2. Add whole small onions and garlic gloves. Fry till they turn light brown. Add tomato pieces, turmeric powder, salt and cook for 5m.
3. Add chili powder, jeera powder, coriander powder and mix well. When oil separates, add tamarind paste, adequate water and cook for 5m.
4. Add coconut milk and when the sauce starts to boil again, remove from heat, add finely chopped coriander leaves.

Ingredients:

• Tamarind paste 2 tsp
• Eggplant 5
• Onion 1 thinly sliced
• Tomato 1 thinly sliced
• Green chili 1 thinly sliced
• Fenugreek 1 tsp
• Mustard seeds ¼ tsp
• Sesame seeds 1 tsp
• Pepper powder 1 tsp
• Red chili powder 2 tsp
• Turmeric powder 1 pinch
• Salt

Procedure:

1. Mix the tamarind in 4 cups of water
2. Slice the eggplant from the end till ¾ so that its connected near the stem and soak in water
3. Roast the sesame seeds, fenugreek seeds, and mustard seeds each separately and grind them to a powder and mix it to the tamarind juice
4. Add the pepper powder, chili powder, turmeric powder, and salt to the tamarind juice
5. Heat 6 tsp oil in a pan and fry the onions, tomatoes, and green chilies for 2 minutes
6. Add the eggplant and and cook them completely
7. Add the tamarind juice mix and cook till till the gravy thickens

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