Kadag Puli - Mustard Tamarind Gravy

Ingredients:

• Vegetables - such as sweet pumpkin, bottle gourd, cucumber, cabbage
• Curry leaves - 2 stalks
• Cooking oil - 1/4 tsp
• Mustard

To grind:

• Mustard - 1 tsp
• Chilli - 4
• Turmeric powder - 1/4 tsp
• Hing - 1/4 tsp
• Rice grains - 1 tsp
• Tamarind - Lemon sized
• Jaggery - 1 or 2 tbsp depending on your taste
• Coconut - 3/4 cup

Method:

1. Grind all ingredients for grinding with appropriate amount of water. 
2. Cook vegetables with salt. Do not add excess water while cooking.
3. Add ground paste and curry leaves to the cooked vegetables and let it boil for 10 minutes.
4. Garnish with mustard and hing spluttered in 1/4 tsp of cooking oil.
5. Serve hot with hot rice and ghee.

Mixed Vegetable Mor Kozhumbu - Buttermilk gravy

Ingredients:

• Vegetables of your choice (preferably vegetables such as cucumber, bottlegourd, ashgourd, thondekayi (ivygourd). You can also add carrots, cabbage etc.)
• Yoghurt - 1 cup
• Curry leaves - 2 stalks
• Cooking oil - 1/4 tsp
• Mustard

For grinding:

• Freshly grated coconut - 3/4 cup
• Jeera (Cumin seeds) - 1.25 tsp
• Coriander leaves - 1/3 cup
• Red chillies - 4 (byadagi type)
• Turmeric - 1/4 tsp
• Hing (asafoetida) - 1/4 tsp
• Ginger - a small piece
• Channa - 1.5 tsp (You can alternatively use gram flour (besan))
• Mustard - 1/4 tsp
• Fenugreek (methi) seeds - 1/4 tsp

Method:

1. Soak channa dhal for about half an hour and grind together with other ingredients for grinding with appropriate amount of water. (Alternatively, if you are using gram flour, then you can directly grind).
2. Cook vegetables with salt. Do not add excess water while cooking.
3. Add ground paste and curry leaves to the cooked vegetables and let it boil for 10 minutes.
4. Now add beaten yoghurt and continue to boil for 2 minutes.
5. Garnish with mustard and hing spluttered in 1/4 tsp of cooking oil.
6. Serve hot with hot rice and ghee.

Palak-Peas-Potato Kozhumbu - Coconut based vegetable gravy

Ingredients:

• Peas - 1/2 cup
• Potato - 1
• Palak (Spinach) - 1 bunch
• Toor dhal - 3/4 cup
• Oil - few drops
• Turmeric powder - A pinch
• Curry leaves - 2 stalks
• Channa dhal - 1/2 tsp
• Salt - to taste

To grind:

• Coconut - 1/2 cup
• Coriander seeds - 1 tbsp
• Mustard seeds - 1/2 tsp
• Red Chilli - 4 (Byadagi variety)
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Rice grains - 1 tsp

Method:

1. Cook dhal in pressure cooker along with a pinch of turmeric and few drops of oil.
2. Cook vegetables separately with salt.
3. Grind all the ingredients to be ground into a smooth paste.
4. Mix dhal, vegetables and the ground paste together.
5. Add required amount of water and boil for some time with curry leaves.
6. In a separate pan, splutter 1/2 tsp of channa dhal in ghee and add to kozhumbu.
7. Serve hot with rice and ghee.