Simple Carrot Sambar

INGREDIENTS:
   Toor dal - 1 Cup
   Tomato - 1
   Carrot - 2
   Turmeric powder - 1/2 Tsp
   Tamarind extract - 1/4 Cup
   Chilly powder - 1 Tsp
   Sambar powder - 1 Tbsp
   Salt - As needed
   Coriander leaves - Few
To TEMPER:
   Oil - 1 Tbsp
   Mustard - 1 Tsp
   Cumin - 1/2 Tsp
   Shallots - 10
   Green chillies - 2
   Asafoetida - 1/4 Tsp
   Curry leaves - Few

METHOD:

• Pressure cook Toor dal with turmeric and tomato for 4 to 5 whistles and mash it well with a laddle and keep aside.

• Heat oil in a pan and temper with the items given under 'TO TEMPER'  and add it to the dal.

• Then add Tamarind extract, Chilly powder, Sambar powder, Salt and a cup of water and mix well.
• Add chopped Carrots and allow it to boil till the carrot gets cooked well.

• Finally add chopped coriander leaves and switch off.

• Serve hot with white rice.

NOTES:

• You can add a tsp of Ghee while tempering for extra flavour.
• You can replace green chillies with red chillies if you like.

Mixed Vegetable Kurma

INGREDIENTS:
   Mixed Vegetables - 1 Cup
   Onion - 1
   Tomato - 2
   Green chillies - 2
   Ginger-Garlic paste - 2 Tsp
   Red Chilli Powder - 2 Tsp
   Garam masala Powder - 1 Tsp
   Coriander Powder - 2 Tsp
   Salt - As needed
   Coriander Leaves - Few
   Water - 1 Cup
TO GRIND:
   Coconut - 1/2 Cup
   Roasted gram - 1 Tbsp
   Poppy seeds - 1 /2 Tsp
   Fennel - 1 Tsp
   Cinnamon - 1"
   Cloves - 2
   Cardamom - 2
   Cashews - 10
TO TEMPER:
   Oil - 1 Tbsp
   Ghee - 1 Tsp
   Bay leaf - 2
   Fennel - 1/4 Tsp
   Star anise - 1
   Marati mokku - 2

METHOD:

• Grind the items given under 'TO GRIND' with little water to a fine paste and keep aside. Also grind the tomatoes to a paste.

• Chop the vegetables and onion finely.
• Heat Oil and Ghee in a pressure cooker and temper with the items given under 'TO TEMPER'.
• Then add Onion, G.chillies and saute well.

• Add Ginger-Garlic paste and saute till raw smell leaves.Then add tomato paste and saute well for 5 minutes.

• Now add Chilly powder, Garam masala powder, Coriander powder and cook till oil seperates.
• Add chopped veggies and mix well.

• Then add ground paste and Water with enough salt and mix well.
• Close the lid and pressure cook for 1 or 2 whistles in medium flame and switch off.
• Garnish with chopped coriander leaves.

• Serve with Chapathi, poori or parotta..

NOTES:

• You can add any vegetables of your choice like carrot, beans, peas etc.
• You can also add white Channa instead of veggies.
• Adjust water according to the consistency you need.If you want it to be little thick, then add 3/4 cup of water.

Muttai Kulambu / Egg Gravy

INGREDIENTS:
   Eggs - 3
   Shallots - 1 Cup
   Tomato - 1
   R.chilies - 5
   Oil - 1 Tsp
   Curry Leaves - Few
   Cumin - 1 Tsp
   Fennel - 1/2 Tsp
   Cinnamon - 1"
   Chilly powder - 1 Tsp
   Coriander powder - 2 Tsp
   Turmeric - 1/2 tsp
   Coconut - 1/2 Cup
   Salt - As needed
TO TEMPER:
   Oil - 2 Tbsp
   Mustard - 1/2 Tsp
   Shallots - 5
   Curry leaves - Few

METHOD:

• Heat a tsp of Oil in a pan add Cumin, Fennel, Cinnamon and let it splutters. Then add Shallots, Curry leaves, R.chilies and saute for few minutes.
• Then add Chilly powder, Coriander powder, Turmeric and mix well. Saute till raw smell leaves.

• Then add Tomato and saute till tomato turns mushy.Finally add Coconut and mix well.switch off and let it cool down.

• Now transfer this to a mixer and grind it to a fine paste by adding little water.
• Heat Oil in a pan and add the items under 'TO TEMPER' one by one and saute well.

• Then add ground paste with enough water and Salt.
• Boil till raw smell of the masala leaves.

• Now drop the Eggs carefully into the gravy and leave it for few seconds.
• Then close the lid and cook till Eggs get cooked well and Oil seperates on top.

• Serve hot with White Rice.

NOTES:

• Shallots gives nice flavor to the gravy but you can replace it with big onions also.
• You can also add boiled eggs instead of adding raw eggs directly into the gravy.
• Dont stir frequently once the eggs are added.

          

Moong Dal Kulambu

INGREDIENTS:
   Moong dal - 1 Cup
   Coriander powder - 2 Tsp
   Turmeric - 1/2 Tsp
   Salt - As needed
   Coriander Leaves - Few
TO TEMPER:
   Oil - 1 Tbsp
   Cumin - 1 Tsp
   Shallots - 5
   R.chilies - 3
   Curry leaves - Few
   Garlic -2

METHOD:

• Dry roast Moong dal for 5 minutes in medium flame and pressure cook upto 5 whistles with enough Water.

• Heat Oil in a pan and add the items under ' TO TEMPER' one by one and saute well.

• Transfer this to the cooked dal and add Turmeric, Salt, Coriander powder and Coriander leaves and mix well.
• Boil till the raw smell of Coriander powder leaves and switch off the flame.

• Then mash it well using the dal masher.

• Serve hot with white rice. 

NOTES:

• You can use Coconut Oil or Ghee to temper the dal.
• Adjust red chilies according to your taste.

          Linking this to Srivalli's Kid's Delight event hosted by kalyani..

KOLLU PARUPPU AND KOLLU RASAM

INGREDIENTS FOR KOLLU PARUPPU:
 Horse Gram - 1 cup
 Shallots - 5
 R.chilies - 3
 Cumin - 1 Tsp
 Oil - 1 Tbsp
 Garlic - 2 cloves
 Curry leaves - Few
 Coriander powder - 1 Tbsp
 Turmeric - 1/2 Tsp
 Salt - As needed

INGREDIENTS FOR KOLLU RASAM:
 Tomato - 2
 Shallots - 5
 R.chilies -2
 Oil - 1 Tbsp
 Mustard - 1/2 Tsp
 Curry & Coriander leaves - As needed
 Tamarind - Small lemon size
 Chilly powder - 1 Tsp
 Asafoetida - 1/4 Tsp
 Turmeric - 1/2 Tsp
 Rasam powder - 1 Tsp (optional)
 Salt - As needed
For Grinding:
 Cumin - 1 Tsp
 Garlic - 4 Cloves
 pepper - 1 Tsp
 Curry leaves - Few

                                                                      Kollu paruppu

METHOD FOR KOLLU PARUPPU:

• Boil Horse gram and Tomatoes with 2 cups of water for 4 to 5 whistles.
• Then remove the Tomatoes and kollu paruppu (Horse gram) cooked water to a seperate bowl  for Rasam.

                                   

• Then heat Oil in a pan, add Cumin seeds and let it splutter then  add Garlic, Shallots, R.chilies, Curry leaves and saute well.
• Then add Coriander powder and mix well.

                                    

• Now add this to the cooked Horse gram with Turmeric, Salt and mix well.
• Allow it to boil for 5 minutes till raw smell of Coriander powder leaves. If needed add some water / Horse gram cooked water.
• Then switch off the flame and let it cool down and grind it to a slightly coarse paste.

                                     

•  Serve with white rice.

                                              

                                                                       Kollu Rasam    

METHOD FOR KOLLU RASAM:

• Soak tamarind in half cup of water for 10 minutes and extract juice.
• Then mash the tomatoes well with your hands and add tamarind juice and keep aside.
• Meanwhile grind Cumin, Garlic, Pepper with few Curry leaves to a coarse powder. 
• Now heat Oil in a pan, add Mustard and when it splutters add Shallots, R.chilies, Curry leaves and saute well.
• Now add Tomato & Tamarind water and mix well.

                                  

• Then add Turmeric, Chilly powder, Rasam powder, Asafoetida, Salt and mix well.
• Then add grinded powder and bring it to boil for 10 minutes.
• Finally add chopped coriander leaves and switch off the flame.

                                   

• Serve hot with white rice.

NOTES:

• You can also use Coconut oil for tempering Kollu paruppu as it gives nice flavor.
• Add 1 or 2 Shallots while grinding kollu paruppu, but it is purely optional.
• Kollu rasam can be taken as soup also, it is very good for health.

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