Thengai aracha Kozhambu- a sambar made without dhaal

Usually we will make sambar with dhaal. But this is a very easy preparation without dhaal taught by my MIL.

Ingredients:

Onion-1

Tomato-1

Any vegetable- usually goes well with carrots or drumsticks-cut into slices

Tamarind- lemon sized

Sambahar powder- 2tbspn.

Coconut- grated 1/2 cup

Salt- to taste

Turmeric- 1/2 tspn.

For Tempering:

Oil- 2tspn.

Mustard- 1 tspn.

Jeera- 1/2 tspn.

Asafoetida - a pinch

Curry leaves- 10

Procedure:

• Soak tamarind in water and take pulp and boil the vegetable in it until the vegetable gets cooked.

• In the mean while, roast the onion in the gas (like you will do baigan for baigan ka bharta) and allow it to cool and then peel the skin and keep it aside. Like wise, roast the tomato too and allow it to cool and then peel the skin.

• Now grind the coconut, tomato, onion and sambhar powder by adding little water into a paste.

• As the vegetable gets cooked add this mixture to it and allow it to cook until the raw smell of the mixture goes away. Add salt when you add the mixture to the vegetable.

• Remove from fire.

• Now, finally temper it with mustard, jeera, adafoetida and curry leaves.

• Serve this with hot rice and beetroot  poriyal or potato fry.

Easy to prepare kerela vegetable stew

Ingredients
Vegetables (like carrot, beans,potato) -diced 1 cup
green chillies - 2 slit
onion (1)- thinly sliced
turmeric- 1/2 tsp
coconut milk (both first and second milk)- put together 1 cup
clove - 2
tej patha(bay leaf) -1
ginger garlic paste- 1 tsp.
curry leaves- few
coconut oil- 2 tbspn.for tempering
salt to taste

Preparation
Boil all the vegetable till it is soft along with turmeric. Drain the water and keep aside. Take a kadai and add little coconut oil and add the cloves and tej patha. Fry a little bit and add onions and fry till it becomes golden brown. Now add the slit chillies and ginger garlic paste and fry till the raw smell of the ginger and garlic subsides. Now add the boiled vegetables and fry it. Add salt and coconut milk and allow it to cook. Now switch off the gas and add the remaining coconut oil and curry leaves. Transfer it to a serving bowl. Serve it with hot idiyappam, appam or chappati.