Coriander Coconut Chutney

Ingredients:

Coconut (grated)	1 cup
Roasted split gram (pottukadalai)	2 tbs
Green Chilly	2
Ginger	½ inch
Vegetable Oil	1 tbs
Mustard Seeds	¼ tbs
Urad dl	¼ tbs
Currey Leaves	1 spring
Salt	To taste
Coriander Leaves	¼ cup

Procedure:

1. Wash the green chillies and ginger.

2. Grind the grated coconut, roasted split gram dal, ginger, green chillies, chopped coriander leaves and salt in a blender with little water.

3. Grind the mix into fine paste.

4. Heat the oil, add mustard seeds, urad dal and currey leaves.

5. When the mustard seeds start popping , pour this tempering over the chutney.

6. Mix well and add water if necessary.
7. The fresh coriander leaves added in the chutney gives very good aroma and taste.

Hint : Serve with Idly, Pongal, Upma and Dosas.

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Cumin Vegetable Gravy

Ingredients:

Carrot	1
Potato	1
Beans	10
Peas	¼ cup
Vegetable Oil	2 tbs
Mustard seeds	¼ tbs
Urad dal	¼ tbs
Cinnamom	½ inch
Cloves	2
Cardamom	1 (Powdered)
Bay Leaf	1
Curry Leaves	2 spring
Onion	2
Tomato	1
Salt	To taste
Coriander	Garnish
Grind the below to paste:
Grated Coconut	½ cup
Cumin Seeds	3 tbs
Aniseeds	1 tbs
Chilly Powder	2 tbs
Coriander Powder	1 tbs

Procedure:

1. Wash and chop all the vegetables into small pieces and equal size.

2. Chop the onion into thin slices.

3. Heat the oil in a pan or cooker, and add mustard seeds when it starts cracking.

4. Then, add urad dal, cinamom, cloves, bay leaf, curry leaves, and onion.

5. Fry till the onion becomes golden brown.

6. Add chopped vegetables and fry for 3 mins.

7. Then, add chopped tomato and fry for a minute.

8. Add the grounded Paste, add 2 cups of water and salt.

10. Pressure cook till 2 whistle.

11. Garnish with coriander leaves.

Serve hot with Chapathi, parathas and dosas.

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Broad Beans Fry / Avarakkai Poriyal

Ingredients:

Broad Beans / Avarakkai	¼ kg
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Aniseeds	1 tbs
Curry Leaves	1 spring
Onion	1
Tomato (small)	1
Chilly Powder	2 tbs
Salt	To taste

Procedure:

1. Wash and cut the broad beans into small pieces.

2. Chop the onion and tomato into small pieces.

3. Heat the oil in the pan or cooker, and add mustard seeds, urad dal, aniseeds and curry leaves.

4. When it starts popping, add the chopped onion and sauté till it becomes golden brown.

5. Then add the chopped tomato, and fry it for 2 mins.

6. Then add chilli powder and salt, and fry it for a minute.

7. Now add the chopped broad beans and ¼ cup of water.

8. If you are using a pan, close the lid and cook till it becomes tender. If you are using a cooker, pressure cook for 3 whistle.

9. Fry the cooked broad beans till water evaporates completely.

Serve hot with Plain Rice.

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Cabbage Kootu with Split Green Gram (Moong Dal)

Ingredients:

Cabbage	1 cup
Split Green Gram	½ cup
Green Chilly	3
Turmeric Powder	1 pinch
Oil	2 tbs
Mustard Seeeds	¼ tbs
Urad Dal	¼ tbs
Curry Leaves	1 spring
Sambar Onion	¼ cup
Water	½ cup
Salt	To taste
Grated Coconut (optional)	2 tbs

Procedure:

1.Wash and soak the Split gram dal in water for 5 mins.

2.Chop the cabbage, onion and green chillies.

3. Pressure cook the dal and cabbage together with ½ cup of water for 3 whistles.

4. Heat the oil in a pan, add mustard seeds, urad dal, green chillies, curry leave and onion.

5. Fry till the onion becomes golden in color and add turmeric powder.

6. Now add the mixture(cooked dal and cabbage) and salt. Fry the mixture till water complete evaporates and the mixture becomes dry.

7. Add the grated coconut and fry for 3 mins.

Serve hot with Rasam Rice or Curd Rice.

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Kolam #1 - Lamp / Vilakku / Deepam Kolam

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Glossary of Indian Spices and Herbs

English	Tamil	தமிழ்
Alum	Padikaram	படிகாரம்
Aniseed	Sombu	சோம்பு
Asafoetida	Perungayaym	பெருகாயம்
Basil Holy	Tulasi	துளசி
Bay Leaf	Brinji Elai	பிரிஞ்சி இலை
Black Cumin Seeds	Karujeergam	கருஜ்சீரகம்
Black Pepper	Milagu	மிளகு
Cardamom	Yelakkai	ஏலக்காய்
Caraway Seeds	Sombu	சோம்பு
Carom Seeds	Omam	ஓமம்
Cinnamom	Pattai	பட்டை
Clove	Kirambu / Lavangam	கிராம்பு / லவங்கம்
Coriander Seeds	Kothamalli / Dhania	கொத்தமல்லி / தனியா
Cumin Seeds	Seeragam	சீரகம்
Dry Fenugreek Leaves	Kaintha Venthiya Keerai	காய்ந்த வெந்திய கீரை
Dry Ginger	Sukku	சுக்கு
Dry Mango Powder	Mangai Podi	மாங்காய் பொடி
Dry Pumpkin Seeds	Kaintha Poosani Vithai	காய்ந்த பூசணி விதை
Dry Watermelon Seeds	Kaintha Tharpposani Vithai	காய்ந்த தர்பூசணி விதை
Fennel Seeds	Perujeeragam	பெருஜீரகம்
Fenugreek Seeds	Venthayam	வெந்தயம்
Jaggery	Vellam	வெல்லம்
Mace	Jathipattri	ஜாதிபத்ரி
Mustard Seeds	Kadugu	கடுகு
Nutmeg	Jathikkai	ஜாதிக்காய்
Pomegranate seeds	Mathulai Vithai	மாதுளை விதை
Poppy seeds	Kasa kasa	கச கசா
Saffron	Kungumapoo	குங்குமபூ
Salt	Uppu	உப்பு
Sesame Seeds	Ellu	எள்ளு
Spice Mixture	Masala	மசாலா
Thymol seeds	Omam	ஓமம்
Turmeric	Manjal	மஞ்சள்

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