KOTHAMALLI SADAM.

1 CUP basmathi Rice
1 1/2 cup chopped carrots,beans,potatoes,green peas.
4 green chillies,chopped
2 medium onions,chopped
1 1/2 cup of chopped coriander leaves.
2 tbsp ghee,
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida powder.
1 tsp urad dal
1tsp chana dal.
1 spring curry leaves.
10,halved cashew nuts.
salt to taste.

cook the rice and spread on a platter to cool.spread 1 tsp of ghee on it.
place 1/4 cup of water in a pan and bring to boil.add the vegetables and boil till tender and dry.
heat oil for tempering in the same pan and add mustard seeds start spluttering,add chana dal, and urad dal,asafoetida,and make past the green chillies,chopped onions chopped coriander leaves.
add with it.gently mix in rice vegetables and salt and heat through.garnish with fried cashew nuts and serve hot.this is good for packed meal on a journey.

PAKODA KURMA.

serves:5

kurma is the south Indian's favorite.
pakoda.
1 big onion,minced
3 green chill es,chopped
1/2''piece ginger,grated
1/2 tsp salt,
1 cop of chana dal soaked.
2 cup oil.

kurma.
1green cardamom,
2 cloves
2''cinnamon,
2 medium onions,minced,
10 Pisces garlic,minced
1/2 tsp turmeric powder 1tsp salt.
1tsp lime juice,
4 green chillies,paste.
1'' ginger,make it paste.

ground to a smooth paste.

2 tsp poppy seeds,powdered,
1/2 cups grated fresh coconut make it fine paste.
1 cup water.

garnish

5 tsp finely chopped coriander leaves,

15 curry leaves.

method.
pakoda grind the chana dal with green chillies and mixed the ginger and onion,salt make it a thick coarse batter.heat the oil in a deep fry pan moderate heat.drop the batter in to the oil small bolls fry till golden brown drain and place on kitchen paper to absorb oil.

kurma.

heat oil in a pan moderated heat.add whole spices and fry for 1 minute till fragrant.then stir in onions and garlic and saute till onions are translucent.blend in chilly paste,turmeric and salt.cook it for 3 minutes.pour in 3 cups water and bring to boil. add coconut past and simmer over low heat for 5minutes,add the pokodas and mixed gently.at lost remove from the heat and stir in lime juice. garnish with coriander leaves and curry leaves.serve it hot with poori,appam,idtli,or roti.

ENNAI KATHIRIKKAI KUZHAMBU.

ENNAI KATHIRIKKAI KUZHAMBU.
serves 5.
medium lime sized ball of tamarind,
500 gms baingns
1/2 cup of cooking oil,
2 tbsp coriander seeds,
1 tsp asafoetida powder
8-10 dry red chillies,
2 tbsp Bengal gram,
2 tbsp toover dal
1/2tbsp urdh dal
1/2 tsp mustard seeds,
1 sprig curry leaves,
1/4 tsp of turmeric powder,
1/2 tsp fried mehi seeds,
1/4 tsp black pepper fried .
1/2 cup chopped onion
1/2 cup chopped tomatoes.
1/4 cup chopped garlicks,
salt to taste.

Heat the oil , add mustard seeds,after that add chopped onions and chopped gar licks. cook till it turns to light brown,then add tomato's,cook two minutes,and add the brinjal vegetable cut in four parts, fry it after that add the tamarind juice, and fry all masalas and make it paste.Add the paste in the gravy,add salt and asafoetida powder.cook 5 minute,stirring gently,with out braking the brinjals,add the curry leaves.serve hot with plain rice.

MIXED VEGETABLES KHORMA.

INGREDIENT
oil 4tbspcarrots , beans ,pees cabbage , colifflour all mixed vegetables 2 cup coconut finely grinded 1/2 cloves 2numbers ,cinnamon stick , 1curry leaves ,onions,sliced 3/4 cup tomatoes,sliced 1/2cup aniseed , 1tsp green chillies 5, Ginger5gm, garlic chopped turmericpowder a pinch salt for taste.coriander leaves chopped.
METHOD:1.heat2 tsp of oil in a pan,add the ginger,garlic,and chillies.stir-fry for a while and grind it with little water.keep aside.2.heat the remaining oil in the pan add the clove,cinnamon stick,curry leave and onions turn light golden brown.and add all the vegetables and tomatoes, saute it till 3 mi nits.3now add a little water and cook for he vegetables cooked.then add the masala past and the coconut past.all together boil it for 3 seconds.and garnish it with coriander leaves.serve it hot with rice,puri,chapatti.idle, dosa.