Mushroom Biryani

Ingredients:

2 cups - Basmati rice

1 lb - mushrom ( cut into medium size )

3 tbsp - ground ginger garlic paste

1 tbsp - yogurt

1 - big onion ( sliced thin )

5 - green chillies

1 - tomato ( chopped )

1 - star anise

1 - clove

1 - cardamoms

2 - bay leafs

1″ - piece of cinnammon

1 - tbsp chilli powder

1/2 cup - chopped mint leaves

1/2 cup - chopped coriander leaves

1/2 cups - water

Salt to taste

3 tbsp - oil

1 tbsp - ghee

Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the mushroom into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add mushrom pieces along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve mushroom biryani with onion raita.

Chicken Gravy

• Ingredients :
  Chicken - 1/2 kg ( medium pieces )
  Onion -1 ( chopped )
  Tomato - 1 ( chopped )
  Ginger Garlic paste - 2 tbsp
  Turmeric powder - 1 tsp
  Corriander powder - 2 tbsp
  Chilli powder - 2 tbsp
  Fennel seeds - 1 tsp
  Curry leaves - few
  Corriander leaves - few
  Oil 1 tbsp
  Salt to taste.
  Method:
• Heat oil in a pan, add fennel seeds and chooped onions.
• Fry till light brown.Add ginger garlic paste fry it 2 minutes.
• Now add chopped tomatoes,After the tomatoes are well fried add the chicken pieces along with corriander powder,chilli powder, turmeric powder,and salt.Fry them 5 minutes. Then add little water and mix well.
• And let the chicken cook well.
• Reduce the flame and let the chicken cook for 25 minutes.
• Finally add the curry leaves and corriander leaves. Remove from the flame. Serve with rice and chapathis.

Pomfret Fish Fry / Vavwall Meen

Ingredients:
Pomfret fish - 1/2 kg ( 4 0 r 5 pieces )

Chilli powder - 1tbsp
Pepper powder - 1 tsp

Turmeric powder - 1 tsp

Salt as required

Lemon juice - 1 tbsp

Oil - 4 0r 5 tbsp

Grind roughly:

Small onion - 3

Garlic - 3
Ginger - small piece
Curry leaves few

Fennel seeds (sombu ) -1/2 tsp
method:

• Mix all the ingredients and make a paste with some water.
• Rub the paste on the fish and leave it to marinate for at least 2 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides. Serve hot as a side dish with steamed white rice,curry,Rasam,sambar.

Avaraikkai / Broad Beans Poriyal

Ingredients:
Avarikkai ( broad beans ) - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Red chillies - 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut ( grated ) - 2 tbsp
Oil - 1 tbsp
Salt to taste.

Method:

• Heat oil in a kadai, put mustard seeds, urad dhal and channa dhal.
• Then add chopped onion, red chillies and curry leaves.
• Saute them for a few minutes. Now add chopped avaraikkai ( broad beans ) along with turmeric powder, sambar powder and salt.
• Drizzle the water. Mix well and close the lid.
• Cook until the vegetable becomes soft. Finally add coconut and mix well.

Serve with rice,rasam,sambar

Arisi-Paruppu Sadham / Dal Rice

Ingredients :
Rice - 1 1/2 cups ( boiled rice )
Toor dhal - 1/2 cup
Onion - 1 ( chopped )
Red chillis - 4
Gren chillies - 2
Curry leaves - few
Tomato - 1

Mustard seeds - 1 tsp
Garlic - 4 pieces ( crushed )
Cumin seeds - 2 tsp ( crushed )
Pepper corn - 1/2 tsp ( crushed )
Turmeric powder -1 tsp
Oil 2 tbsp
Salt to taste.
Method:

• Wash and Soak the rice & dhal for 15 minutes.
• Heat oil in a pressure pan, add mustard seeds when it starts to pop, add onion,chillies and curry leaves.
• Fry till onion turn slightly brown.Now add tomato.saute 2 minutes.
• Then add crushed cumin,pepper, garlic and turmeric powder.saute them 1 minute.
• Add 5 cups of water and salt.
• When the water starts to boil add rice and dhal.
• Mix well and close the lid.
• Cook for 2 to 3 whistles.
  Serve with ghee for 1st round. Serve with curd for 2 nd round.

Phulka / Roti

Ingredients:

whole wheat flour - 2 cups

Salt - 1/2 tsp
oil - 1 tsp
Water.

Method:

• Mix salt and oil into the flour.
• Add water little by little and form into a dough.
• Knead well.
• Cover it with a damp cloth and keep aside for 1/2 an hour.
• Now divide the dough into small balls. place a ball on the board.
• Flatten it a little bit and dust some wheat flour onto it to make the rolling easier.
• Keep rolling the ball in a circular motion.
• put phulka on the hot Tawa ( medium flame ).
• Cook for about 30 seconds until the top starts to look dry and small bubbles start to form.
• Flip and cook the other side for 1 minute until small bubbles form.
• Now take out from the tawa and keep the phulka on a direct flame .( high flame )
• Within 1 minute the phulka puffs.
• Remove from the flame. phulka is ready.
  
  

Spicy Pepper Chicken

Ingredients:
Chicken - 1/2 kg ( cut into medium size )
Onion large - 1 ( finely chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Green chillies - 1 no
Curry leaves - 2 string
Corriander powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1/2 tsp
Freshly ground black pepper - 2 tbsp
Cinnamon - 1/2' piece
Clove - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Bay leaf - 1
Oil - 2 tbsp
Salt to taste.
Method:

• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• Keep the flame on a medium heat and stir from time to time until the chicken is cooked
• When the gravy thickens, add curry leaves and remove frome flame.

• Serve hot with steamed rice.

Poori and Potato Masala

Ingredients for poori:
Wheat flour - 2 cups
Oil - 1 tsp
Salt - as required
Water.
Method:

• Mix all with required water and knead until get soft and thick dough.
• Cover with a lid and keep it for at least half an hour.
• Make small balls from dough and roll it to small circle.
• Heat oil in a kadai,put the poori in the hot oil and fry till fluff well and change into light yellow.
  Serve hot with potato masala.

Ingredients for potaoto Masala:

Potato - 4 nos
Onion - 1 ( thin sliced )
Tomato - 1 ( chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Ginger - 1 tsp ( grated )
Corriander leaves - few
Urad dhal - 1 tbsp
Channa dhal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Salt to taste.
Method:

• Boil the potatoes and mash them roughly.

• Heat oil in a kadai add mustard seed,when it pops, add urad dhal and channa dhal.
• Add sliced onion,green chillies,ginger and curry leaves.
• Fry them until onions are pale.Then add tomato cook till soft.
• Now add turmeric powder and salt saute them few seconds.
• Then add mashed potatoes with required water. Bring to boil.Remove from flame.

Serve with hot poori.

Peerkangai Kootu / Ridge Gourd Kootu

Ingredients:
Ridgegourd ( peerkangai ) - 1
Tomato - 1
Onion - 1 small size ( chopped )
Green chillies - 3 nos ( chopped )
Moong dhal - 1 cup
Curry leaves - few
Sambar powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 2 tsp
Salt to taste.

Method:

• Remove the outer skin of Peerkangai(Ridge guard) and cut into small pieces.
• First fry the moong dhal in pan 5 minutes. cook the dhal by adding required water in the pan.
• Once its half cooked, add ridgegourd,tomato,turmeric powder,sambar powder and salt.cook until dhal and ridgegourd becomes soft.
• Then heat oil in a kadai put the cumin seeds let them splutter.
• Add chopped onion,green chillies and curry leaves fry them until golden brown.
• Now add the dhal mixture into the kadai.cook 5 minutes on a low heat.
• Kootu is ready.
  Serve the kootu with steamed rice. The dhal should not be overcooked.

Beetroot Chutney

Ingredients:
Beetroot - 1 ( grated )
Small onion - 10 nos
Red chillies - 4
Grated coconut - 3 tbsp
Corriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Curry leaves - few
Tamarind - 1 grape size
Oil - 1 tbsp
Salt to taste.
Method:

• Heat oil in a pan add the onion,red chillies,corriander seeds,cumin seeds and curry leaves.
• Fry them until it turns brownish.
• Finally add grated coconut and tamarind and fry them 1 minute.
• In the same pan fry the grated beetroot with little oil until it turn dry.
• Grind all together with salt until it turns a thick paste. Serve with rice and dosai.

Kollu Paruppu / Horse Gram Chutney

Ingredients:
Kollu paruppu ( horese gram ) - 1 cup
Tomato - 1/2
Small and young brinjal - 1
Onion - 1 ( chopped )
Greenchillies - 3 ( chopped )
Curry leaves - few
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic -1 piece ( potional )
Oil - 1 tbsp
Tamarind - 1/4" piece

Salt to taste.
Method:

• Pressure cook the horse gram ( kollu ) with 1/2 tomato,brinjal,turmeric powder,salt and 2 cups of water.
• Allow upto 4 0r 5 whisles.
• Heat oil in a pan, add onion,green chillies,curry leaves,crushed corriander and cumin seeds and saute them until it is light brown in color.
• Then add cooked horse gram and tamarind and allow to boil for 5 minutes.
• Transfer the dhal with garlic to a blender and allow to run 1 or 2 rounds.( don't grind too much ) Serve with hot rice and ghee.

Kongunaatu kozhi Soup and Varuval / Spicy Chicken Soup and Chicken Fry

Ingredients:
Chicken ( with bone ) - 2 lb ( small pieces )

Onion -1 ( chopped )

Tomato - 1 small size ( chopped )

Ginger garlic paste - 1 tbsp

Mustard seeds - 1 tsp

Turmeric powder - 1 tbsp

Green chillies - 2 nos

Red chillies - 2 nos

Curry leaves - few

Oil - 2 tbsp

Salt to taste.

For the paste:

Small onion 20 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tbsp

Cumin seeds ( seerakam ) - 1 tsp

Pepper corns (milaku ) -1 tsp

Curry leaves - few

Cinnamon - 1 no

Split roasted gram ( pottu kadalai ) - 1 tbsp.

Coconut - 2 tbsp ( grated )

Corriander powder -4 tbsp.

Method:

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Soup:

• In a vessel heat 1 tsp of oil, add mustard seeds after pop ups add onion 1 tsp, 1 green chilli and curry leaves and saute 1 minute.
• Now add 1 tsp of ginger garlic paste fry few seconds. Add tomato and fry 1 minute.
• Then add chicken pieces along with turmeric powder and salt.and saute till they start to turn white.
• Now add ground paste and mix well. add 5 cups of water or required water. cook until chicken becomes soft.
• Now filter the soup and chicken and keep aside. Soup ready.

Varuval or Fry:

• Heat oil in a pan, add mustard seed after pops,add chopped onion,chillies and curry leaves. fry 2 minutes.
• Add ginger garlic paste fry 1 minute.
• Now add chicken pieces along with 2 ladles full of soup.
• Taste and add salt accordingly.Adding the soup, helps in blending the flavours of the spices with the chicken pieces and bring it all together.
• Fry them for about 5 minutes on low heat until dry consistency.
• Finally add fresh pepper powder and curry leaves.
• Varuval ready.
  Serve the soup hot in soup bowl or with steamed rice and enjoy it with the varuval.

It goes well with idli and kal dosa also.

Potato Podimas

Ingredients:
Potato - 4
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Curry leaves - few
Salt to taste.
Method:

• Boil the potatoes and smash it roughly.
• Heat oil in a kadai,splutter the mustard seed.add the urad dhal and channa dhal fry til golden brown.
• Now add chopped green chillies,curry leaves and onion fry till transparent.
• Add turmeric and salt.
• Now add mashed potatoes and fry well 2 minutes or till the masala smell goes.
• Remove from flame. Serve hot.

Egg Poriyal / Scrambled Egg

Ingredients :
Egg - 4
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Mustard seeds - 1/ 2 tsp
Urad dhal - 1 tsp
Oil -1 tbsp
Salt to taste.
Method:

• Heat oil in a pan, add mustard seed and allow to crackle.
• Add urad dhal after few seconds, add onions, chillies and curry leaves.Fry until it is done.
• Now add salt.stir well for minute.
• Then add eggs one by one and stir well until the egg dries to flakes.
• Garnish with corriander leaves.
• Serve hot along with Sambar rice,Rasam rice and Curd rice etc..

Vendakkai Puzhi Kulambu / Okra Tamarind Gravy

Ingredients:

Okra ( vendakkai ) - 1 lb
Small onion - 10 nos or large onion - 1 ( chopped ) Tomato - 1
Red chilli -2
Garlic - 3 pieces
Mustard seeds - 1/ 2 tsp
Fenugreek seed ( methi ) - 1/2 tsp
Corriander powder - 2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Seasame oil - 2 tbsp
Curry leaves - few
Tamarind - 1/2 lemon size
Salt to taste.
Method :

• Wash and thoroughly dry the okra with a kitchen towel. Cut the tops and the ends of the okra, and chop into 1 " pieces.
• Soak tamarind in warm water & rest it for 15 min & squeeze tamarind extract.
• Heat oil in a kadai, add mustard and when it pops,add methi seeds,curry leaves . put onion, red chillies and garlic and saute them 5 minutes.
• Now add tomato and cook it 3 minutes.
• Then add corriander powder,chilli powder,turmeric powder, salt and okra pieces.mix well and cook them 5 minutes.
• Now add tamarind water and bring to boil,reduce the flame and simmer covered for about 10 minutes till the raw smell of tamarind goes away.
• The okra tamarind gravy is ready.

Serve the okra tamarind gravy with rice.

Dhal Rasam / South Indian Soup

Ingredients:
Toor dhal - 1/ 2 cup
Tamarind - 1/2 lemon size
Tomatoes - 2
Rasam powder - 1 1/2 tbsp
Mustard seeds - 1/2 tsp
Red chilli - 1
Curry leaves - few
Corriander leaves - few
Garlic - 2 pieces ( crushed )
Oil - 1 tsp
Salt to taste.
Method:

• pressure cook the dal in 2 cups of water and mash them when they are done.
• Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool. Peel away the broken skin of boiled tomatoes and mash them into a pulp.
• Soak tamarind in warm water & rest it for 15 min & squeeze tamarind extract.
• Heat oil in a pan , temper with mustard seeds,red chilli and curryleaves.
• Add tamarind extract, tomato pulp,(with water ) crushed garlic,rasam powder and salt.
• Simmer for 5-6 minutes and add the cooked daal water and bring to boil.
• Garnish with corriander leaves.
• Serve hot with rice.
  

Wheat Rava Upma

Ingredients:
Cracked Wheat - 1 cup
Onion - 1 ( chopped )
Green chillies - 2
Red chillies - 2
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Mustared seeds - 1 tsp
Curry leaves - few
Corriander leaves - few
Oil - 1 tbsp

Salt to taste.
Method:

• Heat oil in a pan, and let the mustard seeds splutter, then add urad dhal,channa dhal, onion, chillies,and curry leaves.
• Saute till the onions turns transparent.
• Now add 2 cups of water ( rava - water ratio is 1:2 ) along with salt.
• When the water comes to boil, add cracked wheat slowly. stir well.
• Let it cook for about 15 minutes on a low flame.
• Finally add corriander leaves.
• Serve the upma hot with chutnies.

Channa Sundal / Chick Peas ( White& Black )

Ingredients:

Channa ( black or white ) ) - 1 cup
Onion - 1/2 ( chopped )
Green chillies - 2 nos
Red chillies - 3 nos
Curry leaves - few
Muatard seeds - 1/ 2 tsp
Grated coconut - 2 tbsp
Oil - 1 tsp
Salt to taste.

Method:

• Soak the channa 6 to 7 hours.
• pressure cook the soaked channa with salt for about 3 whistles.
• Heat the kadai with oil. Add mustard seed allow it to pop, add onion,chillies and curry leaves and fry till golden.
• Add grated coconut and stir for a minute.Now drain the water from channa and add to the coconut.
• Stir for 2 minutes on a low flame. Sundal ready.

Pallipalayam Chicken

Ingredients:
Chicken - 2 lb ( cut into small pieces )
Small Onion - 20 nos ( chopped )
Red chillies - 10 nos ( seeds removed, broken into 3 or 4 pieces )
Mustard seeds - 1 tsp
Turmeric Powder - 1 tsp
Curry leaves - 1 or 2 string
corriander leaves - 1 tbsp ( chopped )
Ginger garlic paste - 1/2 tsp
Oil - 2 tbsp
Salt - to taste.
Method:

• Heat oil in a kadai, add mustard seeds when it pops up, put onions,red chillies and curry leaves.
• Sauté till onion turn into light brown.
• Now add ginger garlic paste fry 1 minute
• Then add the chicken,turmeric powder and salt and just sprinkle water.
• Close the lid ond cook on low flame until the chicken fully cooked.
• Open the lid and fry for about 5 minutes on low heat until dry consistency.Garnish with fresh coriander leaves and serve with rice.

Bombay Chicken Biryani

Ingredients:

Chicken ( with bone ) - 2 lb ( cut into medium size )
Shan Bombay briyani mix - 1 packet
Basmathi rice - 4 cups
Onion -2 nos ( chopped finely )
Tomato - 2 nos ( chopped )
Green chillies - 7
Ginger garlic paste - 5 tbsp
lemon juice - 2 tbsp
Yogurt ( curd ) - 1 cup
Mint - one handful ( chopped )
Corriander leaves - one handful ( chopped )
Orange or yellow food colour - 1 pinch
Oil - 5 tbsp
Salt to taste.
Method:

• Wash and cut the chicken medium size.
• Marinate the chiken in a mixture of the yogurt, shan briyani masala powder,ginger garlic paste 2 tbsp and lime juice for 3 hours.
• Wash and soak the rice in water 15 minutes.
• Heat oil in a pan add chopped onion and greenchillies fry till onions golden brown.
• Now add Ginger garlic paste and saute until the raw smell goes away.
• Now add tomatoes and cook until they turn soft.
• Now add the marinatted chicken into the mixture. stir well.
• Then add chopped mint and coriander leaves.
• Add 1/2 cup of water. stir well.
• Close the lid and cook on a low flame, until the chicken turns tender.
• when the liquid evaporates fry few seconds and remove from heat.
• Boil the rice with cumin seeds ,oil and salt.
• When the rice is 3/4 done, drain in a strainer.
• In a separate nonstick pan, form 1 layer of rice. Spread chicken masala. Then form third layer on it with remaining rice.
• Now mix the food colour in spoon of water and sprinkle it over the rice.
• Close the lid and cook on low flame 7 to 8 minutes or till rice is fully cooked.
• Mix thoroughly with flat spoon.

Serve with fresh cut onion slices or onion raitha.

Spinach / Palak Keerai / Keerai Masiyal

Ingredients:

Spinach - 1 bunch ( cleaned and roughly chopped )
Small onion - 6 ( chopped )
Green chillies - 4
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste.

Method:

In a Heavy bottom pan add half cup water and bring it to boil.

Now add green chillies and close the lid 1 minute.

Now add chopped spinach and close it with a lid. cook the spinach on low flame.

when the keerai is 3/4 cooked, add chopped onion, corriander seeds,( crushed ) cumin seeds, ( crushed )salt and oil.stir well.

Now close the lid 3 minutes.Remove from flame.

Keep it on the counter top and mash well with matthu ( heavy rounded wood with long handle ) for 3-4 minutes, until the spinach is creamy. or mash it by mixie..just grind for one round.

Serve with hot steamed rice.

Cabbage Poriyal

Ingredients:
Cabbage medium size or small size - 1 ( chopped )
Onion - 1/2 ( chopped )
Green chillies - 4 nos
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1/2 tsp
Grated coconut - 1 tbsp
Oil 1 tbsp
Salt to taste.

Meth0d:

• Heat the oil in a kadai add mustard seeds. when its pops up add urad dhal then channa dhal fry til it turns light brown.
• Then add chopped onion,green chillies and curry leaves and fry them two minutes.
• Now add chopped cabbage and mix well.
• Close the lid and cook on a low flame.
• Don't add water.After 3 minutes open the lid and stir well.
• Again close the lid and allow to cook.
• Now add grated coconut and salt. Mix well. Garnish with corriander leaves.

Tandoori Chicken

Ingredients:

Chicken drumsticks - 4 pieces
Ginger garlic paste - 1 tbsp
Chilli powder 2 tbsp
Pepper powder - 1 tsp
Lime juice - 1 tbsp
Yogurt ( curd ) - 1 tbsp
Red or orange food color - 1 pinch ( optional )
Oil - 1 tbsp
Salt to taste.

Method

• Remove the skin from the drumsticks and wash the chicken throughly.
• Mix all the ingredients and make a smooth paste.
• Prick each chicken drumstick a few times with fork.this helps to absorb the masala.
• And rub the paste over the chicken pieces evenly.
• Marinate the chiken atleast 4 to 5 hours.
• When you are ready to cook, preheat the oven 350 degree.
• Arrange the Chicken on the foiled tray and place it in the oven to bake for 20 - 25 minutes on one side.
• Now take out the tray and drain the excess water. ( if any ) and flip the chicken carefully.
• Then bake them again 20 minutes.
• Now turn off the oven let the chiken in the oven 5 minutes.
• Remove the tray from the oven,and then transfer the chicken pieces into the serving plate.


• Garnish with onion rings and lemon.

Kothavarangai Poriyal ( Cluster Beans )

Ingredients:
kothavarangai ( cluster beans ) - 1 lb
Onion - 1/2 ( chopped )
Red chillies - 3
Mustard seed - 1/2 tsp
Urad dhal -1 tsp
Channa dhal -1/2 tsp
Grated coconut - 2 tbsp
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Curry leaves - few
Oil - 1 tbsp
Salt to taste.

Method:

• Wash and cut the Kothavarankai ( cluster bean ) into 1/2 inch pieces.
• Put the kothavarankai into a vessel and add turmeric and salt and add enough water.
• Cover the vegetable. Cook till the vegetable is soft.
• Drain the excess water.
• Heat the oil in a kadai add mustard seeds when its pops up, add urad dhal and channa dhal fry few seconds.
• Now add onion, red chillies and curry leaves.Fry until onion turns into golden brown.
• Now add the cooked vegetable along with little salt and sambar powder.stir well.
• Now add grated coconut and mix well. close the lid and cook in a low flame 2 minutes. Remove from flame.
• Serve hot with rice and sambar.