Soppina Saaru

Very very healthy and very very tasty

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Ingredients
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 Greens  - 3 to 4 different variety each a bunch
 Tuvar Dhal - 1//2 cup
 Onion - 1 chopped
 Tomato - 1 chopped
 Garlic - 5 to 6 pods

 For the Paste - Dry Roast

 2 Tbsp Coriander Seeds
 1 Tsp Pepper Corn
 1 Tsp Mustard Seeds
 2 to 3 Dry Red Chillies
 1/2 Tsp Fenugreek Seeds
 1 Tsp Poppy Seeds
 1 Tsp Uncooked Rice Grains
 1'' Cinnamon Stick
 3 Tbsp Coconut 

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 Method
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 1. In the pressure cooker, add a tsp of oil
 2. Fry the onions , garlic and then the tomotoes for a min
 3. Add the greens and the tuvar dhal 
 4. Pressure cook all of the above till the dhal is cooked
 5.  Once the pressure is gone, add the ground paste to the cooked dhal and greens
 6. Boil till done.

More Kulambu

More Kulambu is made entirely using curd as a major ingredient. It is a very suttle
kulmabu which goes well with Rice or Adai Dosa.

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Ingredients
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Curd - 2 cups
Carrot , Beans - 1 cup , cut into long pieces
Coconut - 1/2 cup
Jeera - 1 Tblsp
Green chillies - 3
Rice - 1 tsp
Toovar Dhal - 1 tsp
Curry Leaves
Coriander Leaves
Turmeric - A pinch
Asofoetida - A pinch
Oil
Salt to taste

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Method
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1. Make a paste of coconut,green chillies,jeera, rice and the toovar dhal .
2. Heat oil in a kadai , add the jeera seeds and allow it to splutter.
3. Add the curry leaves to it and a pinch of asofoetida .
4. Add the carrot and the beans to it .
3. Fry them for a min and then add turmeric and salt.
4. Mix all together and add 2 cups of water .
5. Allow the vegetables to cook.
6. When the vegetables are half cooked , add the ground paste and stir.
7. Allow the mixture in the kadai to cook thoroughly so that the raw smell of the masala
is gone and the vegetables are cooked .
8. Switch off when all are cooked and allow it to cool.
9. Finally add the curd and stir.
10. Garnish it with coriander leaves and serve it with rice.

P.S : While re heating , reheat in medium. Over heating will make the curd to become
watery

Tip 1: Instead of carrots and bean , potatoes can also be used.

Tip 2 :Instead of vegetables , steamed dhal vada can also be used.

Venthaya Kuzhambu

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 Ingredients
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Sundaikkai Vatral - 10 - 12 of them

Sambar Onion - 100 gm

Tomato - 1 finely chopped

Tumeric Powder - 1/2 tsp

Hing - a pinch
Curry leaves
Mustard
Tamarind - lemon size soaked in water

For the Masala :

Fenugreek seeds - 1 tbsp
Cumin Seeds - 1/4 tsp
Thoor dhal ( Red gram ) - 2 tbsp
Dry chilli - 2 to 3
Shredded Coconut

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Method
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1. Fry all the ingredients in the masala one by one in oil and make a paste of them. Deep fry the sundaikkai vatral and keep aside.
2. Heat the kadai , add oil.
3. When the oil is hot , add the mustard seeds , hing , curry leaves
4. Add the onions n fry them to golden brown
5. Add the tomatoes and fry them until they turn tender
6. add the tamarind juice , salt and allow it to boil
7. Add the ground masala to the kadai and boil until the gravy is fully done.
8. Finally add the fried vatral nad the gravy is ready .