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.