Puli Inchi

Prepare Time          5min
Cook time              10 min
Serve                     15
Ingredients
Green Chilies                           100 gm

Tamarind( imli),                         big lemon size
Inchi(ginger, ginger root)          1 big piece
Hing(Asafetida)                        1 tsp
Turmeric Powder                     1tsp
Mustard seeds                        1 tsp
Urad dhal                                2 tsp
Oil                                               3 tsp           
Salt to Taste

Jalapneo Puli Inchi

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Method.
Soak the tamarind in 1 cup of warm water and remove the juice.

Cut the green chilies and ginger into small pieces.
Heat a pan with oil add mustard seeds, urad dhal and Chana dhal and fry. 
When the dhal become red , add the chilies and ginger. 
When the chilies fried little add the tamarind water, powdered jaggery Hing, salt, and turmeric.
When the mixture is thick, cool and pour it into bottle. 
This is a pickle. You can keep this pickle more than a month.
Eat with curd rice, chapati and poori.
Use jalapeno and make this pickle. Fry them well and add little more jaggery.
It tastes very good.

Aviyal

Aviyal is a favorite food of Kerala and Tamil Nadu. It is a dish with all vegetables with coconut and green chilies. It is one of the dish in all festive occasions.




Ingredients
Cut Beans                     1 packet
Capsicum                       1
Potato                             2
Cut Drumstick                  6
Carrot                               2
Grated Coconut                1cup
Green Chili                       5
Curd                             half cup or(you can use tamarind paste 1 tsp)
Coconut Oil                   2 tsp
Turmeric                      1/2 tsp
Few Curry Leaves
Salt to Taste
Method.

Cut capsicum, potato and carrot in julienne (long) pieces to about 2". 

Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.

Add turmeric, tamarind (use two tbsp. yogurt instead of tamarind) and salt. Do not add more water

Grind the coconut and green chilies coarsely.

When the vegetables are cooked, add the ground coconut and curd. 

Mix it well . It should be thick. 

Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

Tomato Rasam

Prepare Time          5min
Cook Time             10 min
Serve                      5

Ingredients

Tomato Rasam

Cooked Dhal              1cup
Ripe Tomatoes              3
Rasam Powder              2tsp
Tamarind Paste             1/2 tsp
Asafoetida                     small piece
Curry Leaves                   few
Coriander Leaves            few
Ginger                           small piece
Jeera                            1/2tsp
Green Chili                   2
Salt to taste.
Method
Boil the tomatoes, grind coarsely tomato, curry leaves and ginger.
Heat a pan with water add tamarind paste, rasam powder, asafetida turmeric and salt.
Boil till the raw tamarind smell goes.
Add the tomato water to the rasam.
Sprinkle coriander leaves and heat rasam forms frothy layer at the top
Heat a pan with oil add mustard seeds, jeera and silted green chili.
Remove from the heat and serve with rice, pappadam and curry.