Ingredients:

• Snake gourd (podalangaai) – 2 cups (diced finely)
• Red Chillies – 2 (roughly broken)
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste
• Grated coconut – 2 tsp (optional)

Method:

In a pan, heat the oil, splutter mustard seeds and add the urad dal, red chillies and fry for a few seconds. To this, add the onions and saute. Then, add the podalangaai along with a little water and required amount of salt and allow to cook until the veggies are soft and all the water has drained out. Finally add in the grated coconut and mix well. Remove from heat.

Ingredients:

• Beetroot – 2 cups (diced finely)
• Red Chillies – 2 (roughly broken)
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste
• Grated coconut – 2 tsp (optional)

Method:

In a pan, heat the oil, splutter mustard seeds and add the urad dal, red chillies and fry for a few seconds. To this, add the onions and saute. Then, add the beetroots along with a little water and required amount of salt and allow to cook until the veggies are soft and all the water has drained out. Finally add in the grated coconut and mix well. Remove from heat.

Ingredients:

• Cluster beans (Kothavarangai) – 2 cups (diced)
• Gram Dal – 1/2 cup
• Red Chillies – 3
• Onions – 1 small diced
• Mustard Seeds – 1/2 tsp
• Oil – 2 tbsp
• Salt to taste

Method:
Soak gram dal for a couple of hours. Grind it to a coarse paste/dough along with a little salt and red chillies.

Make them into marble sized balls/flat discs or pat them onto idli plates and steam them in a pressure cooker. Allow to cool and break them roughly.

In a pan, heat oil,splutter mustard seeds. Add the onions and saute. To that, add the cluster beans and a little salt and allow to cook until almost done. To this, add the steamed broken dal cakes and mix well. Fry for a few minutes and remove from heat.

Ingredients:

• Carrots – 3 (grated)
• Onions – 1 small (diced)
• Green chillies – 1 diced
• Mustard seeds – 1/2 tsp
• Gram flour (or Pottu Kadalai flour) – 2 tbsp
• Salt to taste
• Oil – 1 tbsp

Method:

In a pan, heat oil, splutter mustard seeds. Add the onions and green chillies and saute for a few minutes. To this, add the grated carrots along with salt and water and allow to cook until the raw smell of carrot disappears. Sprinkle the flour to this and mix well. The flour will absorb the rest of the water. Remove from heat.

Ingredients:

• Drumsticks – 2 (cut into 2 inch long pieces)
• Brinjals – 4 (sliced lengthwise)
• Onions – 1 small (sliced lengthwise)
• Tomatoes – 1 medium (diced)
• Mustard Seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli coriander powder – 1.5 tsp
• Garlic flakes – 3 roughly chopped
• Tamarind paste – 1/4 tsp
• Oil – 2 tbsp
• Salt – to taste
• Curry leaves – a few (optional)

Method:

In a pan, heat oil, splutter mustard seeds and add urad dal and fry for a few seconds. Then, add the onions, garlic and curry leaves and saute for a few minutes. Then, add the veggies, turmeric and chilli powders and salt along with some water and allow the veggies to cook. When they are almost done, add the tamarind paste and allow to cook until all the water has completely drained out.

Ingredients:

• Ridged gourd (Peerkanghaai) – 2 cups diced
• Onions – 1 small (diced)
• Mustard Seeds – 1/4 tsp
• Split urad dal – 1/4 tsp
• Oil – 1 tbsp
• Red Chillies – 2
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds, add the urad dal. Saute for a few seconds. Then break the red chillies roughly and add them to this. Then add the onions and saute. To this, add the peerkanghaai along with a little water and salt. Allow to cook until all the water is drained out. Please be careful adding the salt – since this vegetable reduces in volume hugely – About 2 cups fresh veggie yields only about 1/2 cup of cooked poriyal. Also, this veggie gives out a lot of water, so do not add too much water as it will prolong the cooking time.

Ingredients:

• Cluster Beans (Kothavarangai) – 2 cups (diced finely)
• Chilli-coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds. To this, add the onions and saute. Then, add the chilli-coriander and turmeric powder, and kothavarangaai along with a little water and required amount of salt and allow to cook until the veggies are soft and all the water has drained out.

Ingredients:

• Cluster Beans (Kothavarangaai) – 2 cups diced
• Onions – 1 small (diced)
• Mustard Seeds – 1/4 tsp
• Split urad dal – 1/4 tsp
• Oil – 1 tbsp
• Grated coconut – 1 tbsp
• Red Chillies – 2
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds, add the urad dal. Saute for a few seconds. Then break the red chillies roughly and add them to this. Then add the onions and saute. To this, add the kothavarangaai along with a little water and salt. Allow to cook until done. Finally add in the grated coconut and mix well for a few minutes. Remove from heat.

Ingredients:

• Potatoes – 3 peeled, diced (diced into medium bite sized pieces)
• Capsicum (Green Bell peppers) – 1 cup (diced)
• Onions – 1 medium (diced)
• Tomatoes – 1 medium (diced)
• Mustard seeds – 1/2 tsp
• Oil – 2 tbsp
• Ginger garlic paste – 1/2 tsp
• Salt – to taste
• Chilli coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp

Method:

Heat oil in a pan, splutter mustard seeds. Add onions and saute for a while. Then, add the ginger garlic paste to this and fry for a minute. Then, add the veggies along with tomatoes. Add the turmeric, chilli coriander powders and salt along with a little water and allow the veggies to cook until all the water has drained out and oil starts coming out at the sides.

Ingredients:

• Plaintain Stem – 2 cups (diced finely)
• Red Chillies – 2 (roughly broken)
• Turmeric powder – 1/4 tsp
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste
• Toor dal – cooked (2 tsp) (Optional)

Method:

In a pan, heat the oil, splutter mustard seeds and add the urad dal, red chillies and fry for a few seconds. To this, add the onions and saute. Then, add the plaintain stem, turmeric along with a little water and required amount of salt and allow to cook until the veggies are soft and all the water has drained out. Finally add in the dal and mix well. Remove from heat.