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:

• Fish 500 grams (1 lb)
• Onion 2 cut into thick pieces
• Tomato 1 thinly sliced
• Tamarind paste 2 tsp
• Red chili powder 3 tsp
• Coriander powder 4 tsp
• Turmeric powder ½ tsp
• Coconut ¼ cup
• Fennel 1 tsp
• Fenugreek or Karuvadagam 1 tsp
• Curry leaves
• Salt

Procedure:

1. Grind the coconut and fennel into fine paste
2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
3. Add the coconut/fennel paste, chili powder, coriander powder, turmeric powder, and salt to the tamarind water and add more water if needed to get the desired quantity of kulambu
4. Heat 4 tsp of oil in pan and fry the fenugreek (or karuvadagam) till it splutters and then add the onion
5. After frying the onion for a minute add the tomato and fry till golden brown
6. Add the tamarind water from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone
7. Add the fish slices, curry leaves and boil for another 3 minutes

Ingredients:

• Toor dal 1 cup
• Tamarind paste 1 tbsp
• Eggplant or Drumstick or Beans or Sword beans
• Red chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric powder 1/2 tsp
• Asafoetida 1 pinch

Procedure:

1. Cook the toor dal and keep aside
2. Dissolve the tamarind paste in 4 cups of water
3. Add the vegetables to the tamarind water and red chili powder, coriander powder, turmeric powder, asafoetida, and salt and let the mix boil
4. When the vegetables are cooked add the toor dal
5. In a separate pan add a few spoons of oil and fry karuvadagam and pour it into the kulambu
6. Garnish with curry leaves and cook for 2 minutes

Ingredients:

• Bengal gram half cup
• Cabbage or Egg plant or Drumstick 100g
• Coconut 3 tsp paste
• Fennel 1 tsp crushed
• Fennel 1 tsp paste
• Onion 1
• Tomato 1
• Ginger 1 inch
• Garlic 10 cloves
• Red chili powder 2 tsp
• Corriander powder 3 tsp
• Turmeric powder 1/2 tsp
• Curry leaves
• Cinnamon stick 1
• Cloves 4
• Cardamoms 4

Procedure:

1. Boil channa dal in a covered pan
2. When the dal is half cooked add pieces of cabbage/brinjal/drumstick, red chili powder, coriander powder, turmeric powder, and salt
3. Cook for 15 min
4. In a separate pan:
   1. Put a few spoons of oil and fry the crushed sombu, cinnamon, cloves, cardamom, and ginger-garlic paste
   2. After 2 min add the onion, tomato, curry leaves
   3. When the onion turns brown add this mixture to kulumbu that is in step 3
5. Add coconut paste and fennel paste
6. Cook for 5 minutes

Ingredients:

• Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
• Coconut 1 cup
• Fennel 1 tsp
• Pearl onions 1½ cup cut in half
• Pearl onions ½ cup finely chopped
• Tomatoes ½ cup
• Chili powder 3 tsp
• Coriander powder 3 tsp
• Turmeric powder 2 pinches
• Ginger 1 inch piece crushed
• Curry leaves
• Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
• Cinnamon stick 1

Procedure:

1. Prep:
   • Grind the coconut and fennel into fine paste
2. Take 8 cups of water or the mutton stock in a pot
3. Add the cut-in-half onions, tomatoes, and the vegetables
4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
5. Once the vegetables are cooked and the raw chili powder smell is gone add the cooked mutton pieces and the coconut/fennel paste
6. Once the kulambu starts to boil turn off the stove and garnish
7. Garnish:
   • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
   • Immediately add ginger and garlic paste and stir
   • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes

Meatballs:

Ingredients:

• Mutton 500 grams (1 lb) boneless minced
• Fennel 2 tsp
• Red chilies 10
• Roasted split chick peas 1½ cup
• Cinnamon 1 cm stick
• Cloves 1
• Coconut 1 cup
• Pearl onions 1 cup
• Curry leaves chopped
• Vegetables Drumsticks (1) or Eggplant (2)

Procedure:

1. Wash the minced mutton and drain all the water from it
2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
3. Grind the coconut into paste and then add the pearl onions and grind again
4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls

Kulambu:

Ingredients:

• Coconut 1 cup
• Fennel 1 tsp
• Pearl onions 1½ cup cut in half
• Pearl onions ½ cup finely chopped
• Tomatoes ½ cup
• Chili powder 3 tsp
• Coriander powder 3 tsp
• Turmeric powder 2 pinches
• Ginger 1 inch piece crushed
• Curry leaves
• Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
• Cinnamon stick 1

Procedure:

1. Prep:
   • Grind the coconut and fennel into fine paste
2. Take 8 cups of water or the mutton stock in a pot
3. Add the cut-in-half onions, tomatoes, and the vegetables
4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
5. Once the vegetables are cooked and the raw chili powder smell is gone add the coconut/fennel paste
6. Once the kulambu starts to boil add the mutton balls and cook for 10 minutes
7. Turn off the stove and garnish
8. Garnish:
   • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
   • Immediately add ginger and garlic paste and stir
   • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes

Ingredients:

• Crab 500 grams (1 lbs)
• Coconut 3 tbsp; paste
• Fennel seeds 1 tsp; ground into powder
• Onion 4 cups; thinly sliced
• Tomatoes 2 cups; thinly sliced
• Chili powder 3 tsp
• Coriander powder 3 tsp
• Turmeric powder 2 pinches
• Karuvadagam 1 tsp
• Curry leaves
• Cilantro

Procedure:

1. Clean the crab well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
3. Add onions and fry till light brown
4. Add tomatoes and keep frying till the onions and tomatoes start to break down
5. Add chili powder, coriander powder, turmeric powder, salt and stir
6. Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
7. Add the shrimp 2 minutes before the end
8. Once the raw coconut smell is gone and the consistency is right turn off stove and add the rest of the curry leaves and garnish with cilantro
9. Fry karuvadagam is 2 tsp oil and add to the kulambu

Ingredients:

• Shrimp 500 grams (1 lbs)
• Coconut 3 tbsp; paste
• Fennel seeds 1 tsp; ground into powder
• Onion 4 cups; thinly sliced
• Tomatoes 2 cups; thinly sliced
• Chili powder 3 tsp
• Coriander powder 3 tsp
• Turmeric powder 2 pinches
• Karuvadagam 1 tsp
• Curry leaves
• Cilantro

Procedure:

1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
3. Add onions and fry till light brown
4. Add tomatoes and keep frying till the onions and tomatoes start to break down
5. Add chili powder, coriander powder, turmeric powder, salt and stir
6. Add the coconut paste and 2 cups water and cook covered in slow fire
7. Add the shrimp 2 minutes before the end
8. Once the raw coconut smell is gone and the consistency is right turn off stove and add the rest of the curry leaves and garnish with cilantro
9. Fry karuvadagam is 2 tsp oil and add to the kulambu

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard

Serves: 4

Ingredients:

• Vegetables: White pumpkin (poosanikai) or Eggplant or Drumsticks
• Yogurt 4 cups
• Toor dal 2 tsp
• Raw rice 2 tsp
• Jeera ½ tsp
• Red chilies 4
• Asafoetida a pinch
• Chili powder ½ tsp
• Curry leaves

Method:

1. Fry toor dal, raw rice, jeera, red chilies and  safetida in a pan without oil separately and grind everything combined into paste. Add 2 cups water to paste and keep aside
   • If using  safetida powder then just add it to the mix in the end
2. Cut vegetables into bite size pieces. Boil with a pinch of turmeric powder and salt till the vegetables are cooked and then strain to remove all water and keep aside
   • If using drumsticks then first fry without oil till half fried then add 1 tsp oil and a pinch of salt and fry
3. In pan add oil and fry mustard seeds, urad dal, and jeera
4. Add the vegetables and fry for 2 minutes
5. Then add the paste from step 2
6. Keep stirring without any break. The mix will start to thicken
7. Add the yoghurt and reduce heat to medium. Keep stirring for 3 minutes
8. When the gravy starts to heat up and vapors start to form turn off and remove from stove. Garnish with curry leaves

Serves: 4

Ingredients:

• Vegatables: Drumstick or Eggplant or Ridge Gourd (peerkangai)
• Tamarind 2 inch cube
• Chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric 1 pinch
• Pearl onions 1 handful; cut into big pieces
• Garlic cloves 10 (whole)
• Mustard seeds 1 tsp
• Fenugreek seeds 1 tsp
• Red chilies 3

Method:

1. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt
2. Hear 4 tsp oil in a pan. Add mustard seeds, fenugreek seeds, and red chilies. Then add whole garlic till brown
3. When spluttering stops add the vegetables and fry for 2 minutes
4. Add curry leaves and onions and fry
5. Once onions are browned add in the mix from step 1
6. Cover with lid and boil for 5 to 8 minutes
7. Once vegetables are cooked boil till gravy thickens

Note 1: Use gingely oil (nallanai) for better aroma/flavor in step 2