Ullikai (green beans) carrot sambhar/saaru

Into Pressure cooker:
toor dal 1/2 cup
carrot diced
onion diced
green beans diced
tomato diced
2 cups water + 1 spoon oil


Pan:
oil , mustard seeds, ing , curry leaves,jeera
bowl:
tamarind(1  spoon) juice 1 cup + sambhar powder 1-2 spoons, turmeric powder 1 spoon, jaggery, pepper corn crushed 1 spoon

bowl into pan wait till boil

cooker 3-4 whistles , smash toor dal

add pan broth into cooker with some more water and boil

Maskai Saaru Recipe

Main Ingredients: Brinjal, Ridge gourd, Toor dhal(ridge gourd optional)

For taste:  Salt, green chili, tomato

For the seasoning: oil, mustard seeds, hing, curry leaves, onion

For flavor:  coriander leaves, coriander powder and tamarind water

Method:

Cook toor dhal (1 cup + 2-3 cup water),brinjal,cut pieces of Ridge gourd, chopped onions, 6-7 green chilies,and few garlic pods. Also add turmeric powder, coriander powder, fenugreek seeds to the cooker.

Wait for 3-4 whistles.

When the dhal and vegetables have cooled, mash  both of them manually.

Heat any cooking oil/ghee (about two table spoons)and when it's hot, put in mustard seeds, curry leaves, chopped tomato, few smashed garlic pods and hing. When the tomato turn color,  pour in to the mashed dhal and vegetables.
Add salt and tamarind water.
Bring to a boil. Add coriander leaves at the end.

Nugge Kai Sambhar

Ingredients (240 ml cup used)

• ¾ Cup Toor dal / kandi pappu
• 3 drumsticks (cut to finger length)
• 3 onions halved or 10 shallots
• 1 large tomato (chopped small)
• 1 to 2 green chilies
• ½ tbsp. ginger garlic paste (optional) (refer notes)
• ½ tsp red chili powder
• ¼ tsp turmeric
• 1 tbsp. sambar powder
• Small lemon sized tamarind ball
• 2 to 3 tbsp. Fresh grated coconut

Tempering

• 1 red chili (broken)
• 1 sprig curry leaves
• ½ tsp mustard
• ½ tsp cumin
• ¼ tsp methi seeds / menthulu(optional)
• 1 garlic crushed slightly
• 1 tbsp. oil
• Pinch of hing
• Coriander leaves

Instructions

1. Pressure cook dal to smooth with 1 ½ to 2 cups water.
2. Soak tamarind in warm water, squeeze, and filter the juice.
3. Pour 4 cups of water in a pot and add all the chopped vegetables and cook till drumsticks are half cooked.
4. Add salt, turmeric, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully done.
5. Add coconut, tamarind juice. Mash the dal to smooth or blend it to puree. Alternately can use a colander to filter the dal. Add coriander leaves. Press dal with a big spoon.
6. Mix well. Bring it to a boil.Add oil to a small pan, when the oil becomes hot, add mustard, cumin and methi. When they crackle, add red chilli curry leaves and garlic.Off the stove and add hing. Pour this tempering over the sambar.
7. If you plan to refrigerate, do it immediately once it is cool.
8. Serve with rice and ghee.

Mosappu - Indian mashed greens

Masoppu means Mashed/Maseda soppu, this sambhar is made of combination many greens like Amaranth/Danttu, Menthya, hulli soppu, Basale soppu/Malabar Spinach, Spinach,Dill/Sabasige soppu.

Ingredients :


Toor Dal : 1/2 - 1 Cup
Greens : Mix of all the greens about 250 gms 
            ( Palak, Fenugreek, Dill, Danttu/Amaranth,Hulli)
Tomato : 1 - 2
Onion : 1
Garlic : 5 -6 cloves
Jeera : 1 tsp
Curry, Coriander leaves.
Green chilles : 4 - 5
Sambhar powder or coriander powder: 1/2 - 1 tsp

Preparation:

Wash & chop the  green vegges.

Wash the toor dal, chop onion, cloves of garlic.

Into pressure cooker :
Toor dal, chooped greens, chopped onions, garlic and jeera

Wait for 3-4 whistles from pressure cooker.

Mash the boiled mixture of greens & dal to a fine paste with help of a butter churner/ spoon, mash tomatoes & add to the mixture.

Now keep a vessel add oil , add mustard seeds when it splutters add, chopped onion (optional) curry leaves, add the mashed mixture to the vessel. add sambhar powder (or coriander powder) , add salt to the taste, if you want you can add tamarind juice also.

Boil for few minutes depending upon the consistency.

Serve with rice or  chapathi.