1. parupu kuzhambu

Parupu kuzhambu is the simplest gravy.
Vegetables that can be used - Brinjal, ash guard, carrot, raddish, drumstick, lady's finger,capsicum etc
Ingredients:
Thur dhal - 1cup
Tamrind - 1 big lemon size
Salt - 1tbs
Hinge - apinch
Turmeric powder - a pinch
Sambar/ kuzhambu podi - 2 and 1/2 tsp
Curry leaves
coriander leaves
Green chilli - 3

For seasoning:
Mustartd seeds - 1/2 tsp
Hinge - a pinch
Red chilli -1
Curry leaves
Gingely oil/ ghee - 1tsp

Method:

1. Soak thur dhal and tamrind in separate vessels in hot water.
2. Pressure cook thur dhal adding hinge and turmeric powder.
3. Add salt to the soaked tamarind and extract the juice. (you can use two cups of water to squeeze the tamarind)
4. Cook the vegetable in tamarind water adding turmeric powder.
5. Fry the sambar powder adding very little gingely oil and add to the tamarind juice.
6. Mash the cooked thur dhal and add to the tamarind, sambar powder gravy.
7. Add green chillies (choped lenght wise) and boil the mixture for 2 mins.
8. Season it using the items given under seasoning.

7. Milagu kuzhambu

Milagu kuzhambu is the best dish during the winter season.

Ingredients: 
Tamarind - A large lemon size
salt - 1tb
Turmeric powder - a pinch
Fresh curry leaves - 1/2 cup

For frying
Gingely oil - 1tbs
channa dal/ kadalai parupu -1/4 tsp
Thur dal - 1tbs
Daniya - 1bs
Red chilli -4
Pepper -1/2 tbp
Methi seeds - 1/4 tsp
Hinge - a pinch
For seasoning
Gingely oil- 1tsp
Mustard seeds - 1/2tsp
Hinge - a pinch
curry leaves
optional - Sundaikai vathal/ brinjal
Method:

1. Soak tamrind in hot water for half an hour and remove the seeds or seed coat if any.
2. Fry all the items given under frying till the dhal turnd into golden brown with a good aroma.
3. Grind all the fried items along with tamrind and salt into a fine paste.
4. Heat the oil and add mustard seeds. Add turmeric powder after the seeds splutter. Add hinge and curry leaves. 
5. Add the paste and saute for two minutes.

Tips: You can make a large quantity and preserve it by making it into a thick paste adding more gingely oil. It lasts for 6 months if refrigerated and handled carefully with dry hands and spoon.

If you are doing for 1 day, you can have a the consistency as that of other kuzhambu adding sufficient water. For this either you can fry sundaikai before seasoning and keep aside and do the rest of the method then finally add the sundaikai after switching off the stove(This leaves sundaikai cripsy when you eat). Or you can use brinjal after cooking in tamarind water.