Drumstick (Murungaikai) Masala

Boil Drumstick pieces [2 long ones cut into one inch pieces] for 15minutes. Use 1.5-2 cups of water.
Keep the stock to be later added in the masala.

Heat oil [4-5tbs]
Splutter mustard seeds [1/3tsp], urad dal [1/2tsp], cumin seeds [1/3tsp] and few curry leaves.
Fry finely chopped onions [3] till transparent.
Add finely chopped tomatoes [2] and salt.
Add turmeric powder [1/4tsp], chilli powder [1tsp], coriander powder [1.5tsp] and fry till oil oozes out.
Now add cooked drumstick pieces along with the stock - Make sure the stock is not more than 1/2cup.
Cover and cook for few minutes.

Serve with hot rasam or curd rice. 

Keerai Kootu

Clean and chop one bunch of Keerai/Spinach. 
Boil tuvar dal [1/4cup] with little salt and turmeric powder [1/4tsp] in a pressure pan for 3whistles. 
Add chopped Spinach leaves to the dal and pressure cook once again for one whistle. 

Grind red chillies [2], coconut grated [3tbs], cumin seeds [1tsp] and add this masala to the cooked and mashed dal. Cook for another 2-3minutes. 

In the end, season it with mustard seeds and small onions [5-6].

Difference: You can also use green gram dal/Moong dal instead of Tuvar dal. 

Bean/Carrot/Cabbage Poriyal

An easy and healthy way to make Poriyal is:

• Chop Carrots-Beans-Cabbage [1cup] finely. Or slice them to thin pieces. 
• Steam the veggies for approx 10minutes. 
• Heat oil [1tsp]. Saute mustard seeds [1/4tsp] and red chillies [1]. 
• Add the steamed veggies and salt. 
• Fry for 2minutes. 
• In the end, add grated coconut [2-3tbs] and fry for few seconds. 

Same way, you can cook Poriyal using any English vegetables.

Lady's Finger fry

Serves: 2

You need:

Lady’s finger – 400grams

Onion – 1 small one (chopped)

Red Chilli powder – 1/2tsp

Coriander powder – 1/2tsp

Grated coconut – 2tbsp

Salt – as needed

Olive Oil – 3tbsp

For seasoning:

Mustard seeds – 1/2tsp

Few curry leaves

Preparation:

Wash and clean lady’s finger. Dry it using a cloth.

Chop them and cook in batches with little oil.

I cooked in two batches to remove the stickiness in lady’s finger.

                        

                                       

Cooking:

Heat oil in a pan.

Add mustard seeds and curry leaves when the oil is hot. Saute for a minute.

                                     

Add chopped onions. Saute well till the onions are cooked.

Add fried lady’s finger, red chilli powder, coriander powder and salt.

                                     

Mix well. Cook for 7-8 minutes in low flame.  

Finally add grated coconut, give it a toss and switch off the heat. 
                                     

Avaraikai Egg poriyal

Cut Avaraikai/Broad beans to slices - almost 2cups.

Beat eggs [3] with pepper powder [1/2tsp]. Keep it aside.

Heat oil [1tbs] in a pan. Splutter mustard seeds [1/4tsp] and fry cut green chillies [2] for a minute. Add chopped shallots/small onions [5] and fry till it turns brown in color. Add the sliced broad beans, turmeric powder [1/4tsp], salt and a cup of water. Close the lid and cook for 15minutes. It takes time to cook.

When the broad beans are cooked, add the egg mixture and scramble till it becomes dry.

Serve Hot! 

Cabbage Kootu [Without Coconut]

Wash and Soak Tuvar dal [1/4 cup] for 15minutes.
Pressure cook the dal with turmeric powder [1/2tsp], little salt and a cup of water for 3whistles.

Add chopped cabbage [1 big cup], crushed garlic pods [2] and small onions/shallots [5-6] to the dal. Add one more cup of water.
Pressure cook once again for 2 whistles.

Heat oil [1tbs] in a pan.
Splutter mustard seeds, urad dal, red chillies [2] and few curry leaves.
Add chilli powder [1/4tsp], coriander powder [1/2tsp], salt and half cup of water. Fry for 2minutes and add this to the cooked cabbage and dal mixture.
Simmer for 5minutes.