Avial

Avial

Avial

Ingredients

• Cut Beans.................1 packet
• Carrot.......................2
• Green Pepper...........1
• Potato.......................2
• Raw Banana.............1
• Tamarind Juice.........1tsp
• Coconut Oil..............2tsp
• Turmeric Powder.......1/2tsp
• Curry Leaves.............few
• Salt to taste

To grind

• Grated Coconut........1 cup
• Green Chili...............6
• CurryLleaves.............few
  Method

• Wash and cut the vegetable 1" long. 
• Heat a pan with 2cups of water and add vegetables, tamarind paste, turmeric powder and boil it.
• Grind the coconut, chili and curry leaves coarsely with little water.
• When the vegetables are cooked. add the coconut paste, salt and curry leaves.
• If there is excess water , remove it. It should thick. 
• Add the coconut oil and mix it. Eat with rice chapathi or poori. (Instead of tamarind paste you can also use yogurt).
• Onam festival Avial curry must be there in the sadya ( feast).

Peerkankai Thogayal

Peerkan kai Thogayal(ridge gourd chutney) 

• Peerkankai……………………….2
• Urad Dhal………………………  2tsp
• Red Chilli…………………………6
• Asafoetida………………………  1/2 tsp
• Tamarind…………………………1tsp
• Mustard Seeds……………………1tsp
• Oil……………………………….3tsp
• Salt to Taste

Method

• Peel the skin of the peerkankai and cut into pieces.
• Heat pan and fry the red chili, urad dhal asafoetida. 
• When the dhal becomes red remove and keep aside.
• Fry the the peerkankai pieces little.  
• Grind the dhal chilli tamarind with little water. 
• Add the fried peerkankai ,salti and asafoetida and grind into coarse paste.
• Heat a pan with little oil add mustard seeds. 
• When it splutters add to the thogayal. 
• It is very tasty and goes with rice, chapathi, idli and dosa. 
• I love to eat with rice and fried vadaam/applam….

Sambar

Sambar

Sambar

Ingredients

• Tur Dhal......................2cups
• Okra (Vendakai).........5
• Pumpkin.....................100gms
• Green Pepper.............1
• Drumstick..................1
• Tamarind....................lemon size
• Mustard Seeds......,,,,,1tsp
• Salt to Taste

To fry

• Red chili............6
• Coriander seeds....3 tsp
• Chana Dhal..........3 tsp
• Asafoetida............small piece
• Coconut...............2tsp
• Turmeric Powder...1/2 tsp
• Curry Leaves........few
• Coriander Leaves....few

Method

• Cook the dhal in pressure cooker.
• Fry the chili, coriander seeds, chana dhal and Asafoetida with little oil and grind with coconut. 
• Extract tamarind juice. Wash and cut the vegetables into pieces. 
• Boil them in water and turmeric powder. 
• When the vegetables are cooked add the tamarind water , curry leaves and salt. 
• Let it boil for some time. Add the dhal and ground paste. 
• Stir nicely. When it is boiled remove to a bowl. 
• Heat a pan with oil add mustard seeds and when it splutters add to the sambar. 
• Sprinkle the chopped coriander.
• You can use powder asafoetida but the other solid LG perungayam smell very good.
• Instead of grinding the masala you can use sambar powder. .