Ingredients:

• 2 Potatoes
• 2 Carrots
• 1 Onion
• 1 Tomato
• 1/2 Cup peas
• 1/2 Cup coconut (shredded)
• 2 Garlic flakes
• 1 tsp Fennel seeds
• 1/2 tsp Poppy seeds
• 5 Red chillies
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1 tbsp Roasted gram
• Green curry leaves
• Salt to taste
• Oil for frying

Method:

• Grind fennel seeds, poppy seeds, gram, red chillies and coconut to make a paste.
• Peel the potatoes and carrots.
• Cut potatoes, carrots, tomatoes and onion into pieces.
• Boil carrots and potatoes for 10 minutes one by one.
• Drain all the water.
• Heat the oil and add green curry leaves.
• Add onions and tomatoes.
• Mix peas and stir it.
• Add boiled carrots and potatoes.
• Mix turmeric powder, red chilli powder and salt.
• Now add grinded paste.
• Turn over the mixture well.
• Cook till the mixture turns thick like gravy.
• Vegetable Pirattal is ready.

Ingredients:

• 230 ml – coconut milk
• 3 – baby potatoes, unpeeled and quartered
• 2 – tomatoes, peeled and chopped
• 2 – medium onions, sliced
• 1 1/2 tsp – black peppercorns
• 1 tsp – fennel seeds
• 3 – large dried red chillies
• 3 tbsp – ghee
• 1 1/2 tbsp – grated ginger
• 1/2 tsp – hot red chilli powder
• 1/2 tsp – grated nutmeg
• 1/2 cup – tomato paste
• 5 – curry leaves
• 1 1/2 tbsp – lime juice
• 1 – medium cauliflower washed, stems removed and cut into medium florets

Method:

• Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
• Heat ghee in a large work. Saute onions until light brown.
• Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
• Add cauliflower florets and stir fry for 3-4 mins.
• Add all the remaining ingredients except cauliflower.
• Add the cauliflower when the potato is half cooked.
• Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
• Do not overcook the cauliflower.

Ingredients:

To Grind:
• Kariveppilai (Curry leaves) – 2 cups
• Tamarind – a small lemon size
• Fresh ginger – a small piece
• To Powder:
• Bengal gram dhal – 1 tablespoon
• Urad dhal – 1 tablespoon
• Black Pepper – 1 teaspoon
• Jeera – 1 teaspoon
• Fenugreek seeds – 1 teaspoon
• Asafotida – A small gooseberry size
• Red chillies – 8 Nos
• Coriander seeds – 1 tablespoon

For seasoning:

• Gingelly oil – 1/2 cup
• Mustard – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Curry leaves – few
• Salt – 1 teaspoon or as per taste

Method:

• First grind the curry leaves, tamarind, ginger to a coarse paste.Fry the items to be powdered in a teaspoon of oil separately, cool it and powder it.
• In a kadai pour the oil and when it is hot, add mustard.
• When it pops up add curry leaves and curry leaves paste along with turmeric powder and salt.
• Fry the paste for five minutes on low flame.
• Then add the ground powder and fry again for a few minutes.
• The oil will float on top. Switch off the stove and cool it. Store it in a jar.

Ingredients:

• Radish – 2 Nos Medium size
• Green Chillies – 3 to 4 Nos
• Bengal Gram Dhal – 2 tablespoons
• Asafotida – A small pea size
• Tamarind – A small gooseberry size
• Coriander and curry leaves – few
• Oil – 1 to 2 teaspoons
• Salt – ½ teaspoon or as per taste

Method:

• Remove the skin from the radish and cut it into medium size pieces.
• Put one or two teaspoon oil in a kadai and fry asafotida and dhal till it become light brown.
• Add green chillies, tamarind and fry for a while.
• Finally add radish pieces along with few coriander and curry leaves for one minute.
• Cool it. Add salt and grind it to a fine paste.

Ingredients:

• Bittergourd (long variety) – 2 Nos
• Tamarind – a small lemon size
• Tomato – 2 (medium size)
• Jaggery powdered – ½ cup
• Red Chilli Powder – 1 teaspoon
• Turmeric Powder – 1/4 teaspoon
• Asafotida Powder – ¼ teaspoon
• Oil – 1 tablespoon
• Mustard – ½ teaspoon
• Jeera – 1 teaspoon
• Fenugreek – ½ teaspoon
• Curry Leaves – few

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Ingredients:

• Cow peas (Thattai payaru)- 1 cup
• Bottle guard (Suraikkai)- 250 g
• Small onion- 7 to 8
• Tomato- 1 big size
• Grated coconut- 2 teaspoon
• Ginger- small piece(optional)
• Curry leave- few
• Tamarind- gooseberry size
• Turmeric powder- 1 ½ teaspoon
• Cumin seeds- 1 teaspoon
• Fennel seeds (Perunjeeragam)- ½ spoon(Optional)
• Mustard seeds and Urad dhal- 1/2 teaspoon
• Channa dal- 1/2 teaspoon
• Red chili- 3
• Salt and Oil- to taste

Method:

• Soak the Cow peas for 7 to 8 hr and pressure cook it for 1 whistle.
• Heat the Oil in a pan. Put the Cumin seeds, Fennel seeds and fry it.
• Then add the Small onions and fry until it turns golden brown.
• Then add the grated Coconut and fry for a minute.
• Then add the Coriander powder and Ginger.Grind all these items and keep it aside.
• Cut the Bottle guard into required size.
• Heat the Oil in the pan and add Mustard seeds, Urad dhal, Channa dal, Onion, Curry leaves and Red chillies. Fry until onion turns into golder brown.
• Add the sliced Tomato and saute for a minute.
• Add the Bottle guard and fry for a minute.
• Then add the Tamarind water, Salt and cook it for 2 min
• Then add the ground items and allow it to cook.
• When all these are cooked add the pressure cooked cow peas.
• Let it to cook for sometime and remove from the fire.