Moru kozhambu

Ingredients

Curd - 2 cups
Besan - 4 tspns
Mustard
Jeera
Hing - one pinch
Curry leaves
Green chillies - 2 small or 1 big 
Salt 

Recipe 

In a mixer, blend  for 2-3 minutes1 tspn jeera, 2 green chilli without water. (use big jar). Add 4 tspn besan, 1 cup curd. Blend for 2-3 minutes to mix it. (turn off an on, 2-3 times to blend). Add the second cup of curd also if it all fits into the jar. If it does not, remove existing stuff and just beat the curd separately. Add salt, and 1 cup water to make it watery. Leave the whole thing aside.

In a kadai, heat 1 tspn oil, add mustard, jeera, hing and curry leaves. Keep in sim. Add blended besan curd, turmeric, mix it for 5 minutes, in sim. Taste and check. Keep in high, when it is about to boil, turn it off. (curd should not be allowed to boil).

Take it off the stove.

Alu Methi

Ingredients

4 medium sized potatoes
1 bunch methi
mustard
jeera
chilli powder
turmeric powder
salt
onion - 1

Recipe

Wash potatoes, cut them in halves. Put in cooker and submerge in water. Cook for 4-5 whistles. Poke and check if soft. After it's done, peel them and cut into cubes. Keep aside.

Methi leaves - wash and cut roughly.

Heat some oil in kadai, add mustard, jeera, onions. Cook for around 5 minutes, they should not become very brown. Add potatoes, chilli powder, haldi, methi leaves and salt. Mix well and cover and cook on slow flame. Cook until all the water evaporates. Add few spoons oil to cook well. Approx cooking time - ten minutes.

Siru Keerai

Ingredients

1 bunch of Siru Keerai
2-3 dry red chillies
Mustard
Jeera
Urad Dal - 1 tspn
Channa Dal - 2-3 tspn (Soak for half hour and remove water)

Recipe

Wash and finely cut leaves. Keep it aside.

Heat 2 tspn oil in kadai. Add mustard, jeera, red chillies, urad dal and soaked channa dal without water. Fry all of them a little bit until the dal becomes brown. (Finely cut half an onion - optional).

Add siru keerai and mix. Sprinkle some water (about quarter glass). Add salt. Without cover, cook until water evaporates, and keerai becomes soft. (approx around ten-fifteen mins). Mix once a while. Cook only in sim.

Same recipe can be applied for any type of keerai like - Arai Keerai, Tandu Keerai (red color).

Drumstick Sambar

Ingredients

Toor dal - 150 gms (cook with little turmeric and keep aside)
Tamarind - lemon size - soak in half glass water
Drumsticks: 2
Curry leaves
Corriander
Chilli powder
Dhania powder
Dry red chillies
Sambar powder
Salt
Tomato - 1

Method

In a cooker take 2 tsps of oil. After it heats up, add mustard, jeera, 1 red chilli, cut pieces of drum sticks, tomatoes, curry leaves, 1 tsp chilli powder, 2 tsps dhania powder, 1/4 turmeric powder, and sprinkle little water, cook for 5 minutes.Then add 1 glass water.

Then close lid of cooker (check if water is enough) and cook for 1 whistle. turn off stove. After pressure goes, open the lid, add tamarind juice. Cook for 5 minutes. If water is less, add 1/2 glass water.

Mash the dal, add it to drumstick, add salt, add 3 small tsps of MTR sambar powder. Put some more water, add coriander leaves. Boil for 5 minutes. Add as much water as you want based on how watery you want sambar to be.

Same recipe can be used for Radish, Pumkin. (to cook radish, keep in cooker for 2 whistles, and pumkin - small pieces - 1 whistle).
 

Rasam

Ingredients

Tomatoes - 3 regular sized
Green chilli - 1
Dry Red chilli - 1
Tamarind - Size of 1 big lemon
Curry leaves
Garlic - 5-6 pods
MTR Sambar Powder - 2 tsps
Pepper Powder - 1 tsp
Salt
Corriander leaves
Mustard
Jeera
Asafoetida (Hing) - pinch

Recipes 

In a bowl add cut tomatoes, green chillies, one teaspoon jeera, half glass water, and boil it for 20 minutes in a low flame. Meanwhile soak tamarind in half glass hot water, for 10 minutes. When tomatoes become soft, mash them a little, and add sambar powder and pepper powder. Also add coriander leaves and salt for taste.

Now, add required water, and tamarind  juice without pulp. In a small kadai put two teaspoons oil. When oil is hot, put mustard, jeera, red chilli, full garlic, and curry leaves and fry for 1 minute. Add this to tamarind water and boil it. When it starts boiling, simmer the flame  and boil it for 5 minutes.

Rasam is ready!

Tomato Dal

Ingredients

Tur Dal - 150 grams
Tomatoes - 4 regular size
Mustard
Jeera
Turmeric powder
Dry red chillies - 2-3
Green chillies - 2
Chopped Garlic - 1 full garlic
Onion - 1 small - finely chopped
Butter - 1 tsp
Oil - 2 tsp
Salt

Method

Cook Tur Dal and keep aside. (To cook Dal: 150 grams dal with triple quantity water. 2 whistles in high in cooker. 1 whistle in sim. Trun off and keep aside)

Keep kadai on stove - heat two tspns oil. Add 2-3 red chillies, mustard, jeera, green chillies and curry leaves and chopped garlic - all one by one. Cook for 2-3 minutes. Then add, little onion. Fry for sometime. Add finely chopped tomatoes, turmeric powder and little salt. Cover it and cook until tomatoes become soft. Stir once a while to check. When done, add butter, chilli powder, and cook for another 2-3 minutes. Tomato should become fully soft. Then add mashed dal. And some more salt. Add some water and cook for 5 minutes.

Add as much water as needed for desired consistency. Garnish with coriander leaves.