Tomato and Onion Curry

Ingredients:
4-5 Tomatos finely chopped
2 medium size Onion finely chopped
3-4 Green Chillis slit length wise
5-6 curry leaves
1/2 tbsp of Cumin Powder
1/2 tbsp of Coriander Powder
3/4 tbsp of Red chillie powder
1/2 tbsp of Mustard seeds
1/2 tbsp of Channa dal
1/2 tbsp of Urad dal
1/4 tbsp of Jaggery
Salt to taste

• Heat the oil in a pan, add mustard seeds let them pop, then add channa dal and urad dal, saute it for few mts till it turn to golden red color.
• Add Green chillies and coriander leaves saute it for few seconds.
• Add Chopped onions saute it for 5 to 6 mts till it becomes soft and little brown in color.
• Add chopped tomatoes and saute it for few mts till it becomes mushy.
• Add salt, Coriander/Cumin/Chillie powder and jaggery and saute it for 8 to 10 mts in a medium flame.
  
• Serve hot with rice or chapathis.

Saagu

Ingredients

2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes)

Salt to taste

Coriander leaves for garnish

For the Masala

1/2 cup grated coconut

3-4 green chillies

1 Small Onion cut into small pieces

4 to 5 Garlic flakes

1 1/2 tbsp roasted Channa dal

1/2 tbsp of Coriander seeds

• Add one cup of water and pressure cook the vegetables till half cooked. While its pressure cooking, prepare the Masala.
• Once it is half cooked, add the ground Masala paste and combine and let it cook for 2 mts. Add a cup of water cook further for another 4-5 mts or it forms a thick gravy consistency. Garnish with fresh coriander leaves.
• Serve hot with dosas, rotis or pooris.

Raw Tomato Curry
(Tomato kayi gojju)

Ingredients:
3 Medium sized green raw tomatoes ( cut each tomato into 8 to 10 pieces)
6 dry red chillis
1/12 tbs of oil
1/2 tbs jaggery
1 tbsp of urad dal
1 tbsp of Channa dal
4 tbsp grated fresh coconut
8-10 fresh curry leaves
salt to taste

• Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
• Grind dry red chillis, grated coconut, fried channa dal, blackgram dal to a coarse paste adding water.
• Heat oil in a pan. Add mustard seeds and let them pop, curry leaves and add chopped tomatoes and fry till tomatoes become mushy.
• Now add the paste into the pan mixed with fried raw tomatoes and add 1 cup of water, jaggery and salt to taste.
• Mix well and boil it for few mts serve with hot steamed rice or rotis with ghee or coconut oil.

Aloo Sagoo

Ingredients:

4 potatoes boiled,peeled and mashed
3 medium onions sliced finely
1 Tomato sliced finely
3 green chillis slit length wise
5 garlic flakes chopped
10 curry leaves
1tbsp of grated ginger
salt to taste
oil

• Heat 1 tbsp oil in a in a cooking pan, mustard seeds and let them splutter.
• Add the ginger garlic paste and curry leaves and fry for 20 seconds.
• Now add Onin and fry for few mts till it turns golden brown color then add sliced tomatoes and fry for 2mts.
• Now add masshed pototates and 1 cup of water, salt and lemon juice, cook till you get desired gravy.
• Server hot with Chapathi or Poori.