Oil............................................................................................................................... 2 Idly Kadappa............................................................................................................... 2 Aloo Bhindhi Masala...................................................................................................3 Idli Sambar.................................................................................................................6 Pepper Potato Kurma................................................................................................18 Vegetable Kuruma....................................................................................................

20 Aloo Mutter

Ingredients needed Potato - 4 Peas - 1 cup ( fresh/frozen) Onion - 1 cup chopped Green chillie -1 or 2 Ginger - 1 inch piece Tomato - 2 big finely chopped Salt as needed Oil -1 tbsp Cumin seeds/Jeera - 1 tsp Spice powder Coriander powder - 1 1/2 tsp Chillies powder -1/2 tsp ( add more if you want more heat) Garam masala- 1/2 tsp Amchur powder 1/2 tsp Preparation Grind onion, green chillies and ginger to a fine paste. Cook peas till soft. Cook potatoes till soft, peel its skin and cut it into cubes. Keep aside.

Method Heat oil , add cumin seeds, when they splutter, add the above paste and saute till oil separates. Then add finely chopped tomatoes and cook till mushy. Add all the spice powder. Add potatoes, peas, needed salt,1/2 cup of water and simmer till it blends well with the spices and thickens a little. You can adjust the consistency of the gravy as you like. Also refer Aloo Gobi Masala and more side dish for chapati This recipe goes to My Legume Love Affair- 23 started by Susan Meet you all again with an interesting post, till then it is bye from Padhu of Padhuskitchen..........................................................................................................24

Oil
Kadugu Karuvepillai China vengayam Vegetable (brinjal / drumstick) Puli water Uppu (Dhaniya- jeera-milagu-ulutham paruppu red chilly little coconut ) fry and grind

Idly Kadappa
Moong Dal/Paasi paruppu 1/4 cup Potato 2

Onion 2 Green Chillies 4 Salt As needed Lemon Juice From 1/2 of a lemon Coconut oil(optional) 1 tsp,garnish Coriander leaves(optional) For garnish To Grind Coconut,grated 1/4 cup Fennel seeds/Saunf/Soambu 1 tsp Garlic 2 flakes To temper Oil 1 tblsp Cinnamon 1 piece Bay leaf 1 Mustard 3/4 tsp Curry leaves 1 sprig Pressure cook potato and moong dal.Peel the potatoes,mash it and mash the moong dal too. Slice onion and green chillies.Grind coconut,fennel and garlic with water to a smooth paste.
Heat a pan with oil and temper with the items given under" To temper table. Add onion,green chillies and fry until onion turns just transparent,do not let it change its colour. Add 2 cups water,salt and boil for 3 minutes. Add the mashed dal and potatoes.Mix well, bring to boil. Keep in low flame as after adding dal and potato it easy gets burnt at the bottom,so keep stirring. add the Ground masala,mix well and cook in low flame for 1 or two minutes. Garnish with lemon juice,coconut oil and coriander leaves and serve with Idli or Dosai.

Aloo Bhindhi Masala

Ladies finger(small) 12-14

Potato Oil Red chilli powder Coriander powder Garam masala powder Turmeric salt To grind Onion Tomato Green chilli 2 2

1 or 2 4 tblsp 1/2 tsp 2 tsp 3/4 tsp 1/8 tsp As needed

4-5

Garlic flakes(small) 6-7 Coriander leaves To temper 2 tblsp

As Method: need 1. Chop onion,tomatoes roughly,peel the garlic and grind everything undered to grind table to a smooth paste.

2. Clean the ladies finger and pat dry it using a kitchen towel. Cut the head and tail of it and slit it in the middle to check. Heat a pan and add 2 tblsp of oil and arrange these ladies finger and cook in medium-low flame.

3. Turn/toss to ensure even cooking. carefully drain the ladies finger from oil.

4. Arrange peeled and round cut potatoes and cook them till golden and soft.Drain from oil.

5. Temper with jeera and add the ground paste and add all the masala powders-red chilli,garam masala,coriander and turmeric. Add salt.

6. Mix well and fry in medium flame until oil oozes out and raw smell goes away. Jeera 1 tsp

7. Add the fried Idli Sambar ladies finger and potaoes and add 1/2 cup water and mix.

8. Boil in medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.

9. Garnish with coriander leaves if desired and serve with roti or mild pulavs.

Ingredients:
Moong dal/paasi paruppu 1/3 cup

Onion,chopped Tomato Green chillies Brinjal,small potato carrot,small Tamarind extract Turmeric powder Asafoetida Jaggery Coriander leaves,chopped Curry leaves Salt and water

1/2 cup 1 no. 2 nos. 2 nos. 1 no. 1 no. 1 tblsp 1/4 tsp 1/8 tsp 1/4 tsp 2 tblsp

few as needed

Sambar powder: Roast in 1/2 tsp oil and powder coarsely Channa dal/kadalai paruppu Coriander seeds Dry red chilli Fenugreek seeds 1 &1/2 tblsp

1 & 1/2 tsp 3-4 nos 1/2 tsp

To season: Oil/Ghee Mustard Jeera Curry leaves 2-3 tsp 3/4 tsp 1 tsp 1 sprig

Asafoetida 1/4 tsp

Method: 1. Pressure cook dal for 3 whistles,mash and keep aside.Chop onion,vegetables,,tomatoes,slit green chillies. 2. Heat kadai/pan with oil/ghee and temper with the items given under To temper table in order. 3. Add onion and fry till transparent. Add the vegetables and tomato together and fry in medium flame for 2 minutes.Add little salt while frying for easy cooking of the vegetables.

4. Add required water and the tamarind and boil till the vegetables get cooked.Add the curry leaves,coriander leaves,salt,asafoetida. Lastly add the sambar powder and bring to boil.

5. Add the cooked dal and mix well.Adjust water as needed to get a sambar consistency. Bring to boil and garnish with coriander leaves.

Serve with idly/dosa or pongal or you can have it with mini idlies as I did that day for dinner ! Top with sesame oil or ghee if desired..

Notes:

The sambar is very mild,so perfect for kids,my son loves this!

Add tamarind less as mentioned,thats the speciality of this sambar..

Sambar Sadham

When I posted keerai poriyal recipe, the background item sambar sadam was catchy to some of you. Special effort from Sharmi to post this recipe for sambar sadam,as she always asked me to post it soon and if I ever not post this now,she would squeeze my neck . I do nothing special,I almost make similar to arachuvitta sambar and mix it with cooked rice and dal,that's it..

Ingredients:
Rice Toor dal Tamarind 1/2 cup 1/3 cup marble size

Mixed veggies or vegetable As needed of your choice Shallots/small onion,peeled 1/2 cup Green chillies Tomato Sambar powder(ready made) Turmeric Asafoetida Curry leaves Coriander leaves,chopped Jaggery 2-3 1 1/2 tsp

1/8 tsp 1/4 tsp 1 sprig 2 tblsp 1/2 tsp

To roast and grind to coarse powder

Red chillies,long variety 4 Channa dal Coriander seeds Fenugreek seeds Coconut 1 tblsp 1 & 1/2 tsp 1/4 tsp 2 tblsp

To temper:
Oil/ghee Mustard Jeera Asafoetida 1 tblsp 3/4 tsp 1 tsp 1/4 tsp

Method: 1. Cook rice and dal,extract tamarind juice and keep aside. I cook rice and dal separately as I do not like rice get mashed too much(which will happen if we cook together rice and dal). So If you want you can cook both together too.

2. Heat kadai and roast to golden brown,the ingredients under To roast and grind table with a tsp of ghee/oil except coconut. Roast coconut separately.

3. Cool down and grind to coarse powder and keep a side.

4. Heat kadai and temper with the items given under to temper table. Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden.

5. Add the tomatoes and fry till soft.

6. Add the tamarind extract,bring to boil. Add the turmeric,sambar powder,asafoetida and the chopped veggies.

7. When the vegetables get cooked,add jaggery,the ground sambar powder and bring to boil.

8. Add the sambar powder gradually while stirring,as there are chances of forming lumps.

9. Add this to the cooked rice.I used a pot shaped pressure cooker for making sambar rice. Add the mashed dal and mix well with out mashing the veggies. Add hot water if its too thick. I just mix under low flame for 2 minutes.

10.Let the sambar rice be in a loose consistency. After cooled down, it tends to get thick,so let the consistency be according to that.Top with 2 tsp ghee and coriander leaves,serve hot with simply potato chips(best combo) or any other veggie accompaniment .

Pepper Potato Kurma

Peppery Potato Kurma Ingredients Potato- 2 number Oil - 1/2 cup Fennel seeds- 1 teaspoon To grind: Channa dhal / Gram dhal- 1/4 cup Medium sized onion - 1 Medium sized tomato 1 Cumin seeds - 1 teaspoon Pepper corns - ? teaspoon Ginger - 2 inch piece Red chilli powder- 2 teaspoon Coriander powder 1/8 teaspoon Turmeric powder - few pinches Peppery Potato Kurma Preparing Method: 1. Finely chop the potato 2. Take the ingredients in the to grind list and grind with little water and make as a coarse paste 3. Heat oil in a non stick skillet/pan, sputter fennel seeds, add the ground paste, keep stirring continuously till the raw smells goes away 4. Once oil separates out from the masala, add the chopped potato and stir slightly. Add enough water and salt according to taste 5. Transfer the contents to a pressure cooker and cook till you hear the first whistle 6. The curry thickens very well after cooking. Now the Peppery potato kurma is ready to serve with idli.

Notes:

I added 1/2 of a drumstick,1 brinjal,1/2 carrot and 1/2 potato. You can add your choice of veggies.. I like potato the best While adding the veggies,add the veggie which takes longer time to cook first,follwed by the other veggies depending on their cooking time. I usually cut the veggies in to small pieces to ensure easy cooking(except drumstick and brinjal in this case) I have used both the sambar powder,you can use only one too,adjust the quantity accordingly.

Vegetable Kuruma

Ingredients:
Potato 1 no. carrot ,small 1 no. beans 10 nos. cauliflower small portion peas 1 fist full onion 2 nos. tomato 2 small sized ginger garlic paste 2 tsp turmeric 1/8 tsp redchilli powder 1 tsp garam masala 1/2 tsp curry leaves 1 sprig coriander leaves,chopped 2 tblsp salt as needed To Temper: Elachi 1 no. Clove 1 no. Cinnamon 1 inch piece Bay leaf 1 no. Jeera 1 tsp Oil 2 tblsp To grind: Coconut 2 tblsp Fennel 3/4 tsp Khus khus 3/4 tsp cashew nuts 5-8 nos. Fried gram dal(pottu 1 tsp kadalai)

Method:
1. Chop the veggies to fine cubes,also chop the onions and tomatoes finely. 2. Grind the ingredients under the table To grind to a smooth paste.

3. Heat a small pressure cooker/pan with oil and add the tempering items in the table to

temper. 4. After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.

5. Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy. 6. Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.

7. Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.

8. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.

9. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi! I have made in larger quantities two three times for get together,never failed,hope this helps budding cooks.Tastes very similar to hotel kurma!!

Note: Please dont skip curry leaves and coriander leaves as it gives a nice flavor! You can also add soya chunks with the veggies!

Aloo Mutter

Ingredients needed Potato - 4 Peas - 1 cup ( fresh/frozen) Onion - 1 cup chopped Green chillie -1 or 2 Ginger - 1 inch piece Tomato - 2 big finely chopped Salt as needed Oil -1 tbsp Cumin seeds/Jeera - 1 tsp Spice powder Coriander powder - 1 1/2 tsp Chillies powder -1/2 tsp ( add more if you want more heat) Garam masala- 1/2 tsp Amchur powder 1/2 tsp

Preparation Grind onion, green chillies and ginger to a fine paste. Cook peas till soft. Cook potatoes till soft, peel its skin and cut it into cubes. Keep aside. Method Heat oil , add cumin seeds, when they splutter, add the above paste and saute till oil separates. Then add finely chopped tomatoes and cook till mushy. Add all the spice powder. Add potatoes, peas, needed salt,1/2 cup of water and simmer till it blends well with the spices and thickens a little. You can adjust the consistency of the gravy as you like.

Also refer Aloo Gobi Masala and more side dish for chapati This recipe goes to My Legume Love Affair- 23 started by Susan Meet you all again with an interesting post, till then it is bye from Padhu of Padhuskitchen