Vegetable Stew - Side dish for Appam / Idiyappam

Ingredients

Carrot               : 1
Green peas       ; 1/4 cup
Beans               : 5 nos 
Boiled Potato    : 1
Onion                : 2
Grated ginger    : 1/4 tsp
Green chillies     : 3 nos
Coconut milk      : 2 cups
Curry leaves        : 1 tbsps
Salt
Coconut oil         : 2 tsp

Method

Chop the onion lengthwise.
Wash & chop the vegetables and microwave it for 3 minutes with little salt.
Heat 2 tsp oil in a kadai, add the grated ginger ,curry leaves and fry.
Add the chopped onion and chopped green chilly  and fry till onion turns translucent.
Now add the cooked vegetables,salt and mix and let it cook for few minutes.
Finally add the coconut milk,reduce the flame,cook for 2 minutes and remove from flame.
Serve hot with Appam / Idiyappam.
Enjoy..

Adai Dosa ( mixed Lentil Crepes)

Ingredients

Idly Rice  : 2 cups
Toor dal  : 1/2 cup
Chana dal : 1/2 cup
Urad dal : 1/2 cup
Moong dal : 1/4 cup
Red chilly : 8 nos
Asafotida
Salt
Curry leaves
Oil 

Method

Soak rice and dals separately for 2 hours.
Grind rice and dals together along with  salt, red chillies, to a smooth paste.
Temper with mustard seeds,curry leaves,asafoetida and add it to the batter and mix well. 

Heat a tawa , spread a ladle full of batter and make a dosa.
Pour oil along the edges and some in the middle too.
Flip over and cook the other side for few minutes.
When both sides are done take it out from the fire and serve hot . 

Mango Thokku / Manga Thokku / மாங்காய் தொக்கு

Ingredients

Raw Mango   ; 1
Red chilly powder   : 4 - 5 tsps
Turmeric powder     : 1/2 tsp
Fenugreek seeds       : 1/2 tsp
Mustard seeds           : 1 tsp
Sesame oil                 : 5 tbsps
Asafoetida                  : 1/4 tsp
Salt

Method

Peel the skin of the mango and grate it.
Dry roast the fenugreek seeds and powder it.
Heat oil in a kadai,temper with mustard seeds.
Add the grated mango,turmeric powder,asafoetida,salt and fry.
Add the red chilly powder,mix and cook on low flame.
Add the fenugreek powder,mix and Cook till the mango become soft .

Once the oil leaves at the top remove it from the stove.

Let it cool and store it in an air tight conatainer. 

Keerai Thandu Sambar / Spinach Stem Sambar

Ingredients 

Toor dal                 : 1 cup 
Spinach stem       : 2 cups chopped into 1 inch length
Tamarind             : 1 small lemon size
Sambar Powder   : 2 tbsp
Asafoetida
Mustard seeds
Curry leaves
Salt
Oil 

Method

Pressure cook toor  dal.
Soak tamarind for 10 minutes and extract juice.
Heat 1 tbsp oil in a kadai,add mustard seeds,curry leaves.
Add 1 green chilly,choped spinach stems and fry.
Add tamarind water,sambar powder, salt,asafoetida and bring it to boil till the raw smell of tamarind goes off.
Add cooked and mashed dal to it and mix well and let it boil for few more minutes.
Finally garnish with curry leaves and serve hot with plain rice ..