Urulaikezhangu Paal Kootu (Aloo + Coconut Milk)

1.Empty one tin(400 ml) of coconut milk into a pot.
2.For 400 ml of coconut milk, you would require 6-7 medium sized potatoes.
3.Boil the potatoes.Peel them and mash them well.
4.Cut ginger and green chillies (according to the level of spice required) and mash these too along with the potatoes. Mix them well.
5.Add these to the pot with coconut milk and mix well. Just add a little bit of water.Do not make it watery.
6.Add salt to taste.
7.Add curry leaves and corrainder leaves and heat it just for a while in the stove.Donot allow to boil. Just heat the mixture.
8.Finally fry mustard seeds in oil and add to this.
9.Serve with rice.

Puli ittu keerai (Spinach with tamarind)

1.Cut and boil a bunch of spinach along with 1-2 sliced tomatoes and 3-4 sliced green chillies.
2.Boil toor dal with a pinch of turmeric powder.
3.Soak some amount of tamarind in water and make an extract.
4.Add the boiled spinach and the toor dal to this tamarind extract.
5.Add salt to taste and a little amount of asafoetida.
6.Allow this to boil for about 10 min.
7.Fry a teaspoon of mustard seeds,a teaspoon of methi seeds and 3-4 red chillies in oil and add to this.
8.Serve hot with rice.

Thengai arachi vittu keerai (Spinach with coconut)

1.Cut and boil a bunch of spinach.
2.Boil some toor dal along with a pinch of turmeric.
3.Grind about 3-4 tbspns of grated coconut,a teaspoon of jeera, red chillies(acc to the level of spice reqd) and 1-2 tsp of rice flour along with water.
4.Add the ground mixture to the boiled spinach and add salt to taste and a little asafoetida.
5.Add the boiled toor dal to this and allow to boil for about 10 min.
6.Fry a tsp of mustard seeds in oil and add to this.
7.Serve hot with rice.

Brahmin Vatha Kozhambu

1.Soak some tamarind in water and make an extract out of this.
2.Fry 1 tsp each of mustard seeds, methi seeds,5-6 red chillies,curry leaves and 2-3 tsp of toor dal in 2 tsp of oil.
3.Add the tamarind extract to this along with salt, a little asafoetida and sambar powder(acc to the spice level reqd).
4.Allow this to boil for 10 min.
5.Add either one of the following vegetables - cut drum stick(cut in uniform sizes)/ cut ladies finger/ cut onions/ the whole pearl onions available after peeling the skin and allow them to boil along.
6.Allow to boil for about 15 min.
7.Switch off and serve hot with rice.

Onion Pakoda

1.Take some besan, rice flour, salt to taste, red chilly powder(depending on the level of spice reqd).
2.The amount of rice flour to be slightly more than that of besan.
3.Cut onions into tiny pieces.
4.Add the onions to the above mixture.
5.Boil about 4-5 spoons of plain oil and add to this.
6.Grind about an inch and a half of ginger along with 3-4 green chillies and ajwain(oregano) and water.
7.Add the ground mixture to the above and mix well with little water.
8.Donot add much of water.The resultant mixture should be not much watery.It must be a bit dry so that while making the pakodas, they will be crispy.
9.Mix these well and fry them in oil by making small balls.
10.Serve hot.

Lemon-Cabbage Kootu

1.Cut cabbage into tiny pieces and allow it to boil with salt and a pinch of turmeric powder.
2.Add green peas, ginger(cut into small pieces) and green chillies(cut into small pieces) to this and allow to boil.
3.Add a little asafoetida for taste.
4.Meantime, boil some amount of toor dal with a pinch of turmeric.
5.Once the cabbage is well-boiled, add the boiled toor dal and leave for about 5 min.
6.Switch off.
7.Fry mustard in oil and add to this.
8.Leave this to cool down.After it has cooled down, add lemon juice extract to this and mix well.
9.Can be served with rice/rotis.

Mysore Rasam

1.Soak some tamarind in water for about 15 min and make an extract out of it.
2.Take about 1 teaspoon of dhaniya, jeera,channa dal, toor dal, pepper and a few red chillies ( acc to the spice level reqd) and fry these in oil.
3.Grind the above with some coconut and water.
4.Boil some toor dal with a pinch of turmeric powder.
5.Boil the tamarind extract with salt and the ground mixture.
6.Add some asafoetida for taste.
7.Cut about 2 tomatoes into pieces and add to the tamarind extract and allow to boil.
8.After 15 min, add the boiled toor dal to this and once a white layer is formed, switch off.
9.Add some corriander leaves and curry leaves for dressing.
10.Serve hot with rice.