KootuCurry

Ingredients

1. Plantain      -2(cut into pieces)
2. Yam     -200 g (cut into pieces)
3. Black Gram     -1/2 cup
4. Coconut grind ed    -1/2 cup
5. Turmeric powder     -1/2 teaspoon
6. Chili powder     -3 teaspoon
7. salt     -as needed
8. Coconut scrapings     -2 tablespoons
9. Dry red chili      -3
10. Curry leaves   -a handful
11. Coconut oil     -as needed

Cook bengal gram and keep it aside.Add turmeric powder, chili powder, salt, and coconut grinded into Plantaind and yam and cook it.When it is well cooked add the cooked bengal gram and mix it well. Then in another pan add coconut oil ,when the oil is hot add dried red chili and curry leaves. And add this into the curry. Kootu Curry is ready

Pineapple Pachadi

Ingredients

1. Pineapple     -1
2. Turmeric Powder     -1/2 Teaspoon
3. Chili Powder    -1 Teaspoon
4. Jaggery     -50 g
5. Coconut Scrapped     -1/2 coconut
6. Green chili     -4
7. Mustard seeds     -3 Teaspoon
8. Coconut oil     -1 Tablespoon
9. Dried Red  Chili     -3
10. Curry Leaves     -1 handfull

Cut pineapple into small pieces. Add turmeric,chili powder and jaggery and cook it well. Grind coconut scrappings creen chili.2 teaspoon of mustard seeds.Add this to the cooked pineapple and boil it. After boiling this add curry leaves and then turn the heat off.Then heat the oil and pop the remaining mustard and dried red chilly. Add this to the curry. Curry ready

Aviyal

Ingrediants

1. Yam     - 1 Cup
2. Carrot     -1
3. Beans     -1 Cup
4. Plantain     -1 Cup
5. Drum stick     -1 Cup
6. Coconut Scrappings-1 Cup
7. Turmeric Powder     -1/2 Teaspoon
8. Salt     - as needed
9. Shallots     -3(small)
10. Green chilies -5
11. Curd     -1 Cup
12. Coconut oil     -1/2 teaspoon
13. water     -1/2 cup

This is a traditional dish in kerela.You can put almost all vegetables for this.Slice all of the vegetables in equal  length and size and then put all into a pressure cooker along with turmeric powder ans water. Keep it in high flame for onw whistle.Then grind coconut scrappings, shallots and green chillies together. Then add this paste to the cooked vegetables and add curd.Dont forget to add coconut oil..Thats allllll

Rasam

Ingredients

1.  Tomato                 -3 Medium size
2.  Daal                      -1/2 Cup(50 g)
3. Tamarind               -1 Lemon size
4. Water                    -7 cups
5. Fenugreek              -1/4 Teaspoon
6. Garlic                     -7 pods Crushed
7. Ginger                    -2 inch Crushed
8. Dry Red Chili          -4-5
9. Pepper Corns         -1 tablespoon crushed
10.  Mustard                  -1/2 Teaspoon
11. Curry Leaves           - as required
12. Salt                           -as required
13. Chili powder            -1/4 teaspoon
14.  Corriander Powder -1/2 Teaspoon
15. Oil                            -1 Tablespoon

Take the water in which the daal was cooked .Heat the pan pur the oil and pop the mustard seed and then fenugreek seeds. Pour the daal cooked water along with all the other ingredients except tamarind and boil it. squeeze the tamarind into a cup of water and boil it for about 5 minutes in high flame.

Sambhar

Ingredients

1. Daal                           -1/2 Cup
2. Chilly Powder            -2 Teaspoon
3. Turmeric Powder       -1 Teaspoon
4. Corriander Powder    -3 Teaspoon  
5. Okra                          -5-6 Cut into 2
6. Onion                         -1 Sliced
7. Carrot                        -1 Sliced into small pieces
8. Drumstick                   -1 cut into 3-4 pieces
9. Eggplant                     -1 Cut into 4 pieces
10. Ginger                        -1'' length
11. Garlic                         -5-6 
12. Cumin Seeds              -1/2 Teaspoon
13. Fenugreek                  -1/4 Teaspoon
14. Dried Red Chilly         -3-4
15. Pepper Powder          -1/2 Teaspoon
16. Coconut Scraps         -1 Cup
17. Coconut Oil               -3 Tablespoon
18. Tamarind                    -1 Small Lemon size
19. Mustard                     -1 Teaspoon
20. Asfoetida                   -1/2 Teaspoon
21. Curry Leaves             -Hand-full
22. Coriander Leaves       -Hand full
23. Water                        -2 cup
24. Salt                            -Needed
25. Ghee                          -1 Teaspoon

Dont think that it is a hard recipe when you see the list of ingredients.Cook the daal by putting chilly powder,Turmeric Powder,Corriander powder,salt and 1 cup of water.If your are cooking in pressure cooker 1 whistle in high flame and  1 whistle in low flame.Put the Tamarind in water,then squeeze it and strain.When the daal is cooked add all the vegetables into it and also add the strained tamarind water.And also put the asfoetida powder.(Onw of my aunt put almost all vegetables she is having.Please try not to put beetroot,sometimes your curry may turn red!)When the vegetables is cooking,put another pan and heat oil(Please do use cocnut oil).Add ginger,garlic,dried red chilly,fenugreek,cumin,pepper,curry leaves and cocnut scrappings.Saute it till it turn golden brown color(i am putting the picture of my golde color of the coconut scrappings)

When its golden color,put it ina jar and add some water and grind it very well.When the vegetables is cooked,pour this grinded mixture and keep it till boiling.After that in ghee add mustard seeds and curry leaves and fry and pour it int the sambhar.And your sambhar is ready.You can also make the sambhar without the cocnut.