Aviyal
All kinds of Vegetables will go well
Potato - 1
Carrot - 1
Brinjal - 1
Beans - a handful
Pumpkin - a few pieces
Bitter gourd - 1
Coconut scrappings/powdered coconut - 3/4 cup
Green chillies - 5-6
Salt
Curl - 3 tea spoons
Coconut oil - 2 tea spoons
Curry leaves - As required
Jeera - 4 tea spoons
Procedure
1. Cut all vegetables to about 1/2 inch length pieces
2. Cook them well in a thick-bottomed vessel with required amount of salt and water
3. Grind the coconut scrappings/powder, Green chillies and Jeera into a a fine paste by adding required amount of water,in a mixer.
4. When the vegetables are cooked well, add the ground coconut mix to the vegetables and let the mix get cooked well.
5. When the mix is cooked well, add curd to it, mix well and turn off the stove
6. Add coconut oil and Curry leaves
Serve with Hot rice.
Melagishiyam
Potato -2 or Cabbage - 1/2
Tuvar dhal - 3/4 cup
Jeera - 4 tea spoons
Red Chillies - 5-6
Coconut scrapings - 1/2 cup
Coconut pieces - about a tea spoon
Coconut oil - 2 tea spoons
Currey leaves -a few
Mustard - 1 tea spoon
Salt as required
Water
Procedure
1. Boil the cut vegetables(either potato cubes or chopped cabbage) with required amount of water and salt.
2. Boil the dhal in a pressure cooker separately( at least 3-4 whistles)
3. When the vegetable is well cooked, add the dhaal to it , mix well and allow it to get mixed and cook well.
4. Meanwhile, grind the cococunt scrapings, Jeera and Red chillies to a fine paste in a Mixer grinder.
5. Add the paste to the vegetable dhaal mix, stir well and allow to boil.
6. When boiled well, turn off the gas.
7. In a separate skillet, heat some oil. Add the mustard , allow it to splutter and add some curry leaves.
8. Add about a spoon full of coconut pieces and fry them till they become golden brown. Add all these to the Melagishiyam and serve hot with Rice.
Shallot /Chinna vengaya Sambar
Shallots - 15 pieces
Tomato - 1 - cut into small pieces
Green chillies - 5-6 - slit into halves
Shred Coconut - 1/2 cup
Red Chillies -7-8
Dhania/Coriander powder - 3 tea spoons
Curry leaves - a few
Fenugreek - 1/2 tea spoon
Cooking Oil - 3 tea spoons
Sal - as required
Bengal gram/lentils - 1/2 cup
Water - 3 cups
Turmeric powder - 1/2 tea spoon
Chilli powder - 1 tea spoon
Sambar powder - 1 1/2 tea spoon
Asofoedita - 1 pinch
Coriander leaves - a few
Procedure
1. Boil the bengal gram/lentils with 1 1/2 cups of water in a pressure cooker for 5 whistles.
2. When the pressure releases, smash the cooked bengal gram and keep it aside
3. Heat a thick-bottom skillet and pour 1 tea spoon of oil
4. When the oil heats up, add 1/2 spoon of fenugreek and fry till golden brown, add the asofoedita powder and a nice aroma comes at this stage
5. Add the coriander powder, coconut, chillies,curry leaves and roast till the mix becomes golden brown.
6. Grind the mix into a fine paste and keep aside
7. In a thick-bottom skillet, heat 2 tea spoons of oil, add the slit green chillies and Tomato pieces and saute.
8. Add the shallots, do not fry them. Add 1 cup of water and add salt as required.
9. Add 1/2 spoon of turmeric powder, chilli powder, sambar powder and let this mix boil.
10. Once the shallots become soft and well-cooked, add the cooked bengal gram and mix well and allow it to boil
11. Add the ground coconut paste and mix well. Add salt if required.Close the skillet with a lid and allow it to boil.
12. Once this mix boils well, turn off the stove.
13. In a separate skillet, heat some oil, add some mustard and a red chilli allow them to splutter and pour the mix into the prepared sambar.
14. Sprinkle some coriander leaves and garnish
Hot and tasty Sambar is read y to be served with Rice.
