നെല്ലിക്ക അരച്ചുകലക്കി

Ingredients:

Grated coconut         : 1 cup
Green chillies           : 3
Nellikka                   : 1 medium size
Curd                         : 2 tbsp
Ginger                      : a small piece
Salt to taste
Mustard seeds           : 1/2 tsp
Red chillies               : 2 split inot 2
Curry leaves
Oil for seasoning



Method:

Cut nellika into small pieces removing the skin. Grind coconut, green chillies, salt, tamarind, ginger together to a paste .Whisk the curd and add this to the ground mixture, add 1/2 cup of water and mix well. Season this with mustard seeds, red chillies and curry leaves.

Variation: Instead of nellikka you can add raw mango pieces (1/4 cup) and grind. In that case you can avoid tamarind.

കൊള്ളു ചമ്മന്തി

Ingredients:

Red chillies                           : 5nos
Horsegram (kollu)                : 3 tbsp
Urad dal                                : 2 tsp
Channa dal                            :2 tsp
Fenugreek seeds                    : a pinch    
Asafoetida                             : a small piece
                                                (or 1/2 tsp powder)
Grated coconut                      : 1/4 cup
Tamarind                                : half lemon size
Salt to taste
Oil                                          : 1 tsp


Method:

Ingredients:

Kumbalanga                         : 1/2 kg
Grated coconut                     : 2 cups
Green chillies                       : 4nos
Cumin seeds                         : 2 pinch

Pepper pdr                            : 1/4 tsp
Turmeric pdr                        : 1/4 tsp
Thick curd                            : 1 cup
Mustard seeds                      : 1 tsp
Red chillies                          : 2 spilt into 2
Fenugreek seeds                  : a pinch
Curry leaves                        : 1 sprig
Oil for seasoning
Salt to taste


Method:

Boil kumbalanga in 1 cup of water with  turmeric powder, salt and pepper powder till it becomes soft.
Grind grated coconut with green chillies and cumin seeds to a paste and add this to the cooked kumbalanga.
Whisk the curd  and add this to the curry. When it is about to boil remove from fire. (Do not allow this to boil after adding curd).
Heat 1 tbsp of oil in a kadai, add mustard seeds. When it splutters add red chillies and fenugreek seeds.  Finally add the curry leaves and pour this to the  curry.  Tasty Kaalan is ready!!

Variation:  You can use Yam or raw banana instead of Kumbalanga  and follow the same method. 

Ingredients:

Padavalanga                       : 1 small size
Onion                                 : 2 (chopped)
Channa dal                         : 3 tbsp
Grated coconut                   : 1/2 cup
Green chillies                     : 2
Ginger                                : 1/2" piece
Garlic                                 : 4 cloves
Turmeric pdr                      : a pinch
Chilli pdr                            : 1/4 tsp
Salt to taste
Oil as required
Coriander leaves  for garnishing

Method:

Soak the channa dal for 20 mins. Drain it and grind it with salt coarsely(like vada consistancy).  Heat 2 tbsp of oil. Take the ground dal and fry it in the oil like small vadas and keep aside.
Wash and cut the padavalanga into small pieces. Chop onion, garlic, ginger and green chillies. Heat oil in a kadai add garlic, onion, green chillies and ginger, saute it for 5 mins . Now add the padavalanga pieces , turmeric pdr , chilli pdr and salt. Add 2 tbsp of water, close the vessel and cook till the padavalanga becomes soft. Then crush the vadas and add this. Add oil when necessary, stirring it frequently till it becomes brown and crispy. Finally add the grated coconut and remove from fire. Garnish with coriander leaves.



       
 

ചുണ്ടങ്ങ സാംബാര്‍

Ingredients:

Toor dal                          : 1/2 cup
Chundanga                      : 200 gms
Tamarind                         : a small lemon size
Salt to taste
Turmeric pdr                   : a  pinch
Asafoetida powder          : a  pinch

 For grinding:

Red chillies                     : 4 nos
Coriander seeds              : 2 tbsp
Fenugreek seeds             : 1/4 tsp
Channa dal                     : 1 tsp
Grated coconut               : 1 cup

For seasoning:

Mustard seeds                 : 1 tsp
Red chillies                     : 2 split into 2
Oil as required
Curry leaves                    : 1 sprig

Method:

Crush chundanga lightly to open it and put it in water and keep aside.

Roast red chillies, fenugreek seeds, coriander seeds and channa dal till it slightly changes the colour. Now add the coconut gratings and fry till it changes its colour slightly.  When it cools grind it adding little water  into a coarse paste and keep aside.
Soak tamarind in 1 cup of water for 30 mins and take the extract.
Cook tur dal adding 1 cup of water in a pressure cooker.
Wash and drain the chundanga well . Heat 1 tbsp of oil in a kadai, add the chundanga and saute for 3 minutes. Add this to the cooked tur dal. Add turmeric pdr, salt and tamarind extract. Adding 1/2 cup of water, cook this for 5 mins.  Now add the ground paste to this, mix well. Sprinkle asafoetida to this. Boil for 2 mins, and remove from fire.