Ingredients:
Mochai/Field Bean (Dried)- A handful.
Yam/Karunai kilangu - 6 to 7 dices.
Onion - 2
Tomato - 1

Puli/Tamarind - ball sized soaked in 1cup water.
Chilli Powder - 2tablespoon
Sambar powder - 1teaspoon
Salt - Required

For Seasoning:
Mustard - 1teaspoon
Pepper corns- 3 to 4
Fenugreek - 1/2 teaspoon
Vadagam - 1teaspoon
Curry Leaves - a handful
Garlic - 3 to 4
Oil - 3tablespoon

Method:
1. Soak Mochai/field bean overnight or 8hours.Wash it thoroughly and Cook Mochai/field bean in pressure pan for 3 whistles.
2..Heat Oil in a heavy bottom vessel.Season all the ingredients given in For Seasoning.
3..Add onion and saute till it turns transparent.Put in tomatoes and cleanly washed yam/kilangu pieces.
4..Add turmeric and saute till all comes together and sides leave oil.
5.Add chilli powder,sambhar powder and further cook till raw smell goes away.

6.Add salt and required water(u can use excess water frm cooked mochai.It adds taste).Cook till the yam is done.
7.Add cooked Mochai and tamarind water ,cook till oil seperates and becomes slightly thick.Serve Hot with rice.
Note:It tastes good when kept over night in room temperature and served hot.

Ingredients:

Cabbage – 1

Cooked Green Peas – 1kg

Chilli Powder – 1 tablespoon

Green chillies – 2

Sal to taste


Seasoning:

Mustard Seeds – 1teaspoon

Urad dal – 1teaspoon

Cumin/Jeera – 1teaspoon

Dry Red chillies – 2 to 3

Curry leaves - handful


Method:

1.Heat Oil in a pan. Season with ingredients given For seasoning.

2.Add cabbage and sauté till it is half cooked.

3.Add slit green chillies, salt, chilli powder and cooked green peas. Cook till the raw smell from chilli powder goes away. You can drizzle some water. Avoid pouring water.

4.Once done, serve it with hot rice and Sambhar.

Ingredients:

Button Mushroom – 1Kg
Capsicum – 1 (cut into bite-size)
Ginger – 1teaspoon(finely chopped)
Garlic – 1 teaspoon(finely chopped)
Onion – 2(sliced length wise.)
Turmeric powder – a pinch
Peppercorns – 2 tablespoon (crushed coarsely)
Jeera/cumin powder – 1 teaspoon

Method:

1.Wash mushroom thoroughly and cut each button mushroom into two.
2.Heat oil in a pan. Add chopped ginger garlic and fry for 2 mins
3.Add sliced onion and fry it till transparent.
4.Add mushrooms, capsicum, turmeric powder, jeera powder and salt. Mix it and close with a lid. Allow the mushrooms to cook in the water it lets out while cooking.
5.Once the mushrooms are cooked, add the pepper powder and fry it for 2 to 3 minutes.
6.Serve Hot with rice.

Raw Jack fruit is one of my favorites.My mom used to make Kootu,poriyal,pulao and subji with it.But here is my version of Jackfruit curry.Very spicy one with coconut.It goes well with chappathi,roti,kulcha,idiyappam,appam,dosa and idli.

Ingredients:

Raw Jackfruit - 2

Onion - 2

Tomato - 3

Ginger Garlic Paste - 1 tablespoon

Red Chilli Powder - 2Tablespoon

Coriander Powder - 1Tablespoon

Green Chillies - 2(slit in the middle...dont chop)

Turmeric Powder - a pinch

Coconut Paste - 3Tablespoon

Salt - required


Seasoning:

Bay Leaf - 1

Cinnamom -2

Elaichi - 1

Cloves - 1

Saunf - 1/2 teaspoon

Oil - Required


Method:

1.Remove the outer green skin of the Raw jack fruit.In order to make ur work easy,apply oil both on the knife and hand in order to avoid the gum from the fruit while removing the fruit's hard skin.chop it into bite size pieces.

2.After removing the skin immediately start the cooking process coz it will turn color.
3.Heat oil in a pan and season all the ingredients given for seasoning.
4.Now add chopped onions and green chilli and fry till transparant.
5.Once onions are done,add tomatoes,ginger garlic paste,chilli powder,turmeric powder,and coriander powder.
6.Fry till raw smell goes away and oil seperates.

7.Now add chopped raw jackfruit and fry till all comes together.
8.Transfer the mixture from pan to a pressure cooker.(You can also do all the above process in a pressure cooker directly.I did in this way.)
9.Now add required water and pressure cook for two whistles.
10.Open the pressure cooker,add coconut paste and bring to boil for 5 mins.
11.Garnish with Coriander and curry leaves.
12.Raw Jackfruit coconut curry is ready to Serve.

For Vadai:

Bengal Gram – 1cup

Saunf – 1teaspoon

Curry leaves – handful

Ginger – 1small piece

Green Chillies - 2


For Curry:

Onion (Sliced) – 3

Tomatoes – 3

Pudhina - handful

Garlic (Crushed) – 6-8pods

Chilli powder – 2tblspoon

Coriander powder – 1tblspoon

Cinnamon – 1small piece

Cardamom – 1pod

Bayleaf – 1

Saunf – ½ teaspoon

Cloves – 1 or 2

Garam masala – 1teaspoon.


Method:

1.Soak Bengal Gram for 4hours.Grind it along with saunf,curry leaves, green chillies, ginger and salt.

2.Make small balls and place it in Idly pan and steam cook for 20mins.To check whether it is cooked, insert a wet knife and take out. If no mixture is sticked on to it then it is cooked.

3.Now heat a pan and required oil. Add cinnamon, cloves, bayleaf, saunf and cardamom.

4.Once it splutters add garlic and onion and fry till transparent.

5.Add tomatoes, garam masala, chilli powder, and coriander powder.Cook till raw smell goes away and oil separates from the mixture.

6.Add Pudhina leaves, and crumbled vadais.

7.Mix all together and check salt.

8.Serve Hot with Aapam,dosai,idly,and pongal.

Ingredients:

Brinjal/Eggplant/Kathrika – 1/2kg
Onion – 2
Tomato – 2
Green Chilli – 4
Tamarind juice – 1cup(thick)
Jaggery – 1small piece
Curry Leaves – 6 to 8
Chilly powder – ½ teaspoon
Cumin powder – a pinch

Method:

1.Cut brinjal into small cubes.
2.Heat oil in Pan. Add sliced onion, Tomato and curry leaves. Stir fry.
3.Add chopped Green Chillies.Add brinjal, Chilli powder and cumin powder. Fry till oil separates.
4.Add required Salt, tamarind water and Jaggery.
5.Bring it to boil. Wait till the raw smell of tamarind goes away.
6.Garnish with fried curry leaves.
7.Serve with Biryani.

Ingredients:
Garlic/Poondu – 1cup
Small onions – 1 cup
Tomatoes - 2
Tamarind – Lemon size
Red chilli powder – 2tablespoon
Seasoning:
Mustard Seeds – 1teaspoon
Asafetida - pinch
Curry leaves – handful

Method:
1. Heat 4teaspoon oil in a pan. Add mustard seeds, curry leaves,garlic & asafetida.
2. Now add small onions and tomatoes and fry till the mixture separates oil.
3. Add red chilli powder to the tamarind water and mix it without lumps.
4. Now add the tamarind water to the fried mixture.
5. Wait until it boils and separates oil.
6. Garnish with curry leaves & serve with hot rice.