Potato Kootu

Ingredients:

½ cup chana dahl
1 small red potato
½ onion
¼ tomato
Turmeric
Chili/coriander powder
Asafetida
Water

Directions

Mix the above ingredients and cook in a pressure cooker for 2 whistles on medium heat. Smash and thali of red chilies and mustard seeds. Add salt to taste and lastly add 4-5 appalam.

Optional: Grind shredded cocomut and cumin and add at the end and take of the heat.

Potatoes and Peas Porial

Ingredient:

Peas
Potatoes
Turmeric
Chili/coriander powder
Onions
Tomatoes
Coriander leaves
Salt to taste
Mustered seeds
Channa Dhal

Directions

Use frozen sweat peas or soak regular peas overnight and then cook in pressure cooker for 1 whistle. Pre-cook potatoes in microwave for to 10 minutes. In a pan, add oil and fry mustered seeds. Once the mustered seeds popped add the channa dhal and fry until it becomes golden brown. Add onions to the pan. Once the onions are fried well add the tomatoes. Add chili/coriander powder, salt, turmeric and continue frying for 1minute on medium heat. Then add the potatoes and continue the fry until the potatos turn golden brown. Add the peas at the last and fry 3 more minutes on medium heat. Add coriander leaves once done with the frying.

Bell Pepper Porial

Ingredients:

2 Bell peppers
Oil, lots of it
Mustard seeds
Tomatoes
½ Big onion
Turmeric
Salt
1 Tbsp. Split chana Dahl
Chili/coriander powder

Directions:

Grind the split chana dahl. In oil, fry mustard seeds, onions and tomatoes. Then add bell pepper, chili powder, turmeric, salt and water to cook. When the bell pepper is tender, add the ground split chana dahl.

Zucchini Porial

Ingredients:


Oil
Cumin
Mustard seeds
Urad dahl
Zucchini (1 frozen bag)
Onion
Tomato (thick slices)
Turmeric
Salt chili powder

Directions:

Heat oil, add cumin, mustard seeds and urad dahl. Add zucchini, onion and tomato. Steam with cover on. Last, add chili powder, turmeric and salt

Channa /Peas Dahl for Chapathi

Ingredients:

Peas
Fennel
Cinnamon
Clove
Onion
Tomatoes
Ginger/garlic Paste
Chili/coriander powder
Salt

Directions:

Soak and cook peas in pressure cooker for 1 whistle. In a separate pan, add oil and fry fennel, cinnamon, cloves, onions, tomatoes, ginger/garlic paste and peas. Then add chili/coriander powder, turmeric and salt.

Beans Porial

Ingredients:

Beans
Mustard seeds
Fenugreek seeds
Shredded coconut

Directions:

Cut beans into small circles. Put into pan along with oil, mustard seeds and fenugreek seeds. Sprinkle water and cook with occasional stirring. Add coconut flakes to it when finished and take is off the heat in 2 to 3 minutes.

Eggplant and Drumstick Porial

Ingredients:

Mustard Seeds
Diced Onions
Tomato paste
Chili/coriander powder
Turmeric powder
Eggplant
Drumstick

Directions:

In oil, sauté mustard seeds, diced onions, tomato paste. Add eggplant and drumstick. Add salt, turmeric, chili/coriander powder and cook until done. Lastly, add coriander leaves and curry leavers

Eggplant (or Cauliflower) and Chana Dahl Porial

Ingredients:

Less than ½ cup chana dahl
Sombu (Fennel)
Bay or Brinji leaves
Onions
Small garlic, diced
Eggplant (1 long/3 small)
Salt
Turmeric powder
Chili/coriander powder
Tomato

Directions

Soak chana dahl. In oil, fry sombu, 2 brinji leaves, onions, garlic, tomato. Then add eggplant, chili/coriander powder, salt, turmeric. Add water. Put chana dahl in water and microwave for 10 minutes. Combine with eggplant.

Wadai Curry

Ingredients:

1 cup Chana dahl
2 red or green chili
Salt
Onions (optional for Wada)
Fennel
½ tsp ginger/garlic paste
½ tsp turmeric
½ small tomato
2 tsp chili/coriander powder

Directions:

Soak the chana dahl for 3 hours and wash thoroughly and drain. Add 2 red or green chilies, 1 tsp of salt and grind to a paste. Tip: If you add onions, you have wada.

In a dosai pan, flatten the mixture into a big round pancake and add oil and fry on medium high heat until golden brown. Then crumble.

In a pressure cooker, add oil to coat the bottom of the pan. Add 1 tsp of fennel, then when slightly browned, add 1 medium onion, diced finely. Add a pinch of salt to fry the onions a little crispier. Add ½ tsp ginger/garlic paste. For a change, you can add tomato/tomato sauce right after frying the onions.

Cook well, then add ½ tsp turmeric powder, then 1-2 tsp chili powder. When it comes to a boil, add the crumbled wada and smash the wada. Cook for 1 whistle and take off the heat. Add curry leaves or/and coriander leaves.

Cabbage Kootu

Ingredients:

½ cabbages
½ diced onion
2 green chilies
½ cup chana dahl
½ tsp turmeric
Asafetida
Salt
Handful of coconut flakes
Mustard seeds
Red chilies
Coriander leaves

Directions

On medium heat, in the pressure cooker, place the cabbage, onion and green chilies, chana dahl, asafetida and turmeric. Add water to cover. When it steams, add the weight and cook for 2-3 whistles.
Take off heat and add 1 heap of salt. Mash the dahl. Add coriander leaves.

In a pan, ad oil and add mustard seeds, red chilies. Add to the cabbage mixture and bring to a boil on medium high heat. When thick, add dry coconut flakes.

Green beans and black-eyed peas porial

Ingredients:

1 bag frozen French cut green beans
1 can black-eyed peas (washed)
Oil
Mustard seeds
Urad dahl
Cumin seeds
Crushed red pepper
Onions
Salt
Shredded coconut

Directions:

In oil, heat mustard seeds, urad dahl, cumin and crushed red pepper. Fry onions and then add beans. Let water evaporate. Add canned peas and salt to taste. Last, add coconut.

Ulunthu Wadai

Ingredients:

1 cup whole urad dahl
1 tsp rice

Directions :

Soak the urad dahl and rice for 45 minutes. Add green chilies and salt and grind to a thick, coarse paste,

Make rounds and fry in oil

Peerkanga/Green beans/eggplant/cabbage Porial

Ingredients:

Vegetables
Urad dahl
Chana dahl
Mustard seeds
Turmeric
Salt

Directions:

Cut up vegetables into bite size pieces

Fry mustard seeds, urad dahl, chana dahl and red chilies. Add the vegetables. Add turmeric and salt to taste. Fry until water is absorbed. Add coconut powder

Longbean (Kothavaranga)/Avaraka/Cabbage Porial

Ingredients:

Vegetables
Onions (1/2)
Tomatoes (1)
Salt
Chili/coriander
Turmeric
Water

Cut up vegetables into bite size pieces

Directions:

Microwave for 10 minutes. In a pan, add oil and fry mustard seeds and add to microwaved vegetable mix.

Note: If using cabbage, add chana dahl. Add fennel and bay (brinji) leaves to the mustard seeds thali.

Sepa Kalangu Porial

Ingredients:

5 to 7 kalangu
Turmeric
Salt
Chili/cumin powder

Directions:

In the pressure cooker, add kalangu with water to cover and cook for 2 whistles.

Peel and cut in to bite size pieces, Add chili/cumin powder, turmeric and salt to coat. In a fry pan, add oil and fry

Plantain Porial

Ingredients :

Plantain (4 to 5)
Turmeric
Salt
Mustard seeds
Urad dahl
Dry chilies
Fennel (or cumin)
Curry leaves
Onions
Garlic (of asafetida)
Shredded coconut

Directions:

Boil cut plantain with salt and turmeric. In a pan, add oil, mustard seeds, urad dahl, dry chilies, fennel (or cumin), curry leaves, onions and garlic (or asafetida). Add plantain and when nearly cooked, add shredded coconut and cook until toaste

Keerai Kootu

Ingredients:

1 package frozen spinach
2 tsp toor dahl
1 ½ tsp moong dahl
3 green chilies
½ diced onions
1 diced tomato
Asafetida
Salt
Garlic
Red chilies
Mustard seeds

Directions

Place ingredients in a pressure cooker on high heat. When steam appears, place weight and lower to medium heat for 3 whistles and mash.

In a separate pan, add oil, mustard seeds, red chilies and smashed garlic.

Add to keera ad mash again.

Chickpeas porial

Ingredients:

3 cans chickpeas (washed and drained)
1 tsp cracked red pepper flakes
1 tsp cumin seeds
Curry leaves
1 tsp mustard seeds
½ tsp cumin seeds
Grated coconut
¾ tsp salt

Directions:

In a pan add 1 can of water to the chickpeas and boil with salt. Grind red pepper flakes and cumin seeds. In a pan, add oil, curry leaves, mustard seeds and cumin. When the mustard seeds pop, add the chickpeas but take it off the heat. And the pepper/cumin mix to the peas then back on the heat. Last, add the coconut