14. Morum puliyum kuzhambu

Morum puliyum kuzhambu is an aweome gravy. Any vegetable vathakal will be good combo along with keerai masiyal. Any vegetable like brinjal, ladies finger. ash guard can be used in the gravy.  Fried sundaikai can also be used,

Ingredients:
Tamarind - half lemon size
Vegetable chopped- 1/2 cup
Turmeric powder - a pinch
Hinge - a pinch
Salt - 1 tbs
curd / butter milk - 1 cup

For Grinding:
Urid dal - 2 tbs
Methi seeds - 1 tbs
Raw rice - 1/2 tsp
Red chilli - 8
Hinge - a pinch
Grated coconut -2 tbs
Oil - 1 tsp

For seasoning:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Curry leaves - few

Method:
1. Extract tamarind juice and cook the vegetables in it adding salt, turmeric powder and hinge.
2. Fry the ingredients given under grinding except coconut.
3. Grind the fried items with coconut into a fine paste,
4. Mix the paste well with boiled  tamarind extract with the cooked vegetable. Stir well so that no lumps are left.
5. Add buttermilk. If you are using curd, churn well and add to the mixture,
6, Allow it to boil for a second.
7, Season and serve hot.

9. Avial

8.       Avial

Ingredients

Ash guard - 200gm
Snake guard - 100gm
yam - 100gm
potato - 1(big)
Drumstick - 1
Brinjal - 50gm
Arvi/colacasia -5
Raw banana -1
Carrot - 2 
Brinjal - 2
Beans - 50gm
Kothavarangai/cluster beans -50gm
Avaraikai - 50gm
Salt - 2tbs
Optional
Fresh Green peas - 50gm
Sweet potato -1
 For grinding
 Coconut - 1/2 shell(big size)
Jeera - 1tsp
Green chilli -10
Red chilli -1

For tempering
Coconut oil - 2tbs
Mustard seeds - 1tsp
Curry leaves
For spreading
Grated Coconut - 2tsp
Coconut oil - 2tbs
Curd - 2tbs

Method:

1.       Peel the skin of yam, raw banana and yam. Wash all the vegetables and cut length wise (1 ½ inch approx).

2.       Pressure cook arvi separately and peel off the skin and keep aside.

3.       Cook all the vegetables in a non stick container adding salt.

4.       Meanwhile grind all the ingredients given under grinding coarsely.

5.       Once the vegetables are cooked, peel the skin of arvi and add.

6.       Add the ground coconut to the vegetables and mix thoroughly.

7.       Allow it  to boil for 2 seconds.

8.       Heat coconut oil and add mustard seeds. Add curry leaves after mustard seeds splutters.

9.       Spread grated coconut and coconut oil.

10.   After it is cool add curd and mix well.

Note: You can even add curd to the quantity which you are going to use immediately. Adding to the whole lot may turn sour after sometime. So it is to be refrigerated. 

6.Morkootu

6.       Morkoottu

Ashguard/poosanikai. chow chow and banana stem are the suitable vegetables for this type of kootu.
Ingredients:
Pumpkin - 1/2kg
Grated coconut - 1 cup
Red chilli - 2
Cumin seeds/jeera - 1tsp
Rice flour - 1 tbs
Asafoetida - a pinch
Turmeric powder - a pinch
Curd/ thick butter milk - 2tbs
For tempering:
Mustard seeds - 1tsp
Coconut oil - 2tsp
Urid dal - 1/2tsp
Asafoetida -a pinch
Cumin seeds - 1/2tsp
Red chilli (broken) - 1
Curry leaves
Method:

1.       Peel off the skin of the pumpkin and chop into very small pieces and cook adding, curd, salt and turmeric powder.

2.       Grind coconut, cumin seeds and red chilli.

3.       Mix with the rice flour, cooked vegetable well and boil it for a 2 seconds. Mix well.

4.       Temper all the items given under seasoning in oil.

Tips: Pumpkin will liberate water. So use less water for cooking.