Raw mango Sambar / மாங்காய் சாம்பார்

Ingredients

Raw mango             : 1 
Toor dal                   : 3/4 cup
Small onion             : 10 nos
Tomato                    : 2 big size
Sambar powder       : 2 tsp
Mustard seeds          : 1/2 tsp
Fenugreek seeds      : 1/4 tsp
Curry leaves
Salt
Oil

Method

Pressure cook the toor dal with water and turmeric powder for 3 to 4 whistles and keep aside.

Heat 1 tbsp oil in a kadai,add mustard seeds ,Fenugreek seeds,small onion and fry 

Add the chopped tomatoes and stir.

Add turmeric powder,

Asafoetida.

1cup water, Sambar powder,

Salt and let it boil.

Wash and chop the mango into pieces and add it to the boiling sambar.

Let it boil till the mango gets cooked.

Add the cooked dal and mix well.

Bring to boil for few minutes and switch off the flame.

Classic combo - 25

Tomato rasam  + Karunai kizhangu masiyal + Cabbage stir fry + Angaya podi 


Angaya Podi /அங்காயப்பொடி recipe 

http://www.vidhuskitchen.in/2014/11/angaya-podi.html
Karunai Kizhangu Masiyal / கருணைக்கிழங்கு மசியல் recipe 

http://www.vidhuskitchen.in/2014/10/karunai-kizhangu-masiyal.html 

Tomato Rasam recipe 

http://www.vidhuskitchen.in/2013/01/tomato-rasam.html 

Mixed Vegetable Stir Fry / Kathamba Curry recipe

http://www.vidhuskitchen.in/2014/11/mixed-vegetable-stir-fry-kathamba-curry.html 

Neer dosa / நீர் தோசை

Ingredients

Raw rice             : 1 1/2 cups
Grated coconut   : 2 tbsps
Salt
Oil

Method

Wash and soak the rice with enough water for about 2 hours.
Drain the water and grind the rice with coconut , required salt with little water to a smooth paste. 
Transfer to a bowl and add 1/2 cup water.
The consistency should be like appam batter.
Heat a non stick pan, rub some oil , drizzle a ladle of batter on to the hot tawa.

Pour some oil around the corners, let it cook till the edges turn brown.
Flip over and let the other side cook. 

Serve hot with tomato chutney..

Enjoy... 

Babycorn curry - Side dish for roti / paratha

Ingredients

Babycorns                 : 10 nos
Onion                        : 2 nos
Tomato                     : 3 nos
Ginger - garlic paste   ; 1 tbsps
Cashewnut                  : 1 tsp
Chilly powder             : 1 tsp
Garam masala powder  : 1 tsp
Dried fenugreek leaves / Kasuri methi  - 1 tsp
Salt
Oil

Method

Soak cashewnuts in warm water for 10 minutes.
Cook babycorn in water with turmeric powder and salt for about 5 minutes.
Drain and keep aside.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till t he tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.
Return to the same pan,add required salt , chopped babaycorn pieces and let it boil for few minutes on low flame.
Finally crush the fenugreek leaves and add it to the curry and mix everything well.
Remove from fire and serve hot.
Enjoy....