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.

2. Sambar

2.       Sambar (Freshly roasted araithuvitta sambar)

Vegetables that can be used
Drumstick, raddish, capsicum, carrot, ashguard, brinjal and lady's finger.

Ingredients:
Toor dal - 1cup
any vegetable -200gm
Tamarind -1 lemon size ball
Salt - 2tbs
Hinge - a pinch
Oil - 1tbs
Turmeric powder - a pinch
For grinding:
Grated coconut - 3tbs
Daniya/coriander seeds - 2tbs
Channa dal - 2tbs
Methi seeds - 1/2 tsp
Hinge - a pinch
Redchilli - 8
Curry leaves few
For tempering:
Gingely oil/ ghee - 1tbs
Mustard seeds - 1tsp
Red chilli - 2
Methi seeds - few
Hinge - a pinch
Curry leaves
Preparation: 1. Soak toor dal for 20 minutes in hot water and pressure cook for 3 whistles.
2. Roast all the ingredients (till the dal turns brown) given under grinding except coconut  and grind with grated coconut into a coarse paste.
3. Chop the vegetables (1 inch size).
4. Soak tamarind in hot water and extract 2cups of syrup.
Method:
1. Cook the vegetable in tamarind extract along with salt, hinge and turmeric powder.
2. Add the the ground past, cooked and smashed toor dal to the tamrind extract.
3. Mix well and boil it for 2 seconds.
4. Temper with the ingredients given under tempering.