Injipuli
(serves five)
Ingredients
Tamarind: 250 gm
Green chillies: 50 gm
Red chillies: 6
Ginger: 75 gm
Salt: 1 tsp
Turmeric powder: half tsp
Chilli powder: 2 tsp
Jaggery (achuvellam): 6 pieces
For seasoning
Oil: 3 tbs
Mustard: 1 tsp
Fenugreek seeds: half tsp
Curry leaves: 5 stems
Method
Soak the tamarind in half a cup of warm water and extract the juice. Add salt, turmeric powder and chilli powder and cook the juice till it becomes thick. Add jaggery, chopped ginger and green chillies. Stir till it thickens. Cool. Splutter mustard in oil and add fenugreek seeds, red chillies and curry leaves. Stir this into the injipuli.
Aviyal
Ingredients
Yam:100 gm
Raw banana (Vazhakkai): 100 gm
Carrot: 1
Thattai payir, snake gourd and beans : 50 gm each
Ash Gourd: 200 gm
Cluster beans: 10
Broad beans: 10
Drumstick: 1
Salt and chilli powder: 1 tsp each
Turmeric: half tsp
Green chillies: 5
Coconut: Half, grated
Cumin powder: quarter tsp
Curd: 100 gm
Coconut oil: 1tbs
Method
Chop vegetables into pieces that are three to four inches long. Cook in warm water, adding salt, turmeric powder and chilli powder. Separately, grind coconut and green chillies, add a pinch of cumin powder and beaten curd to make a paste. Add the paste to the vegetables and stir. Add curry leaves and coconut oil.
Olan
Ingredients
Pumpkin: 200 gm
Ash gourd: 200 gm
Green chillies: 7
Onion: 1
Salt: half tsp
Coconut milk: half cup
Coconut oil: 2 tsp
Curry leaves: a handful
Method
Chop the vegetables into thin slices of two to three inches length. Cook pumpkin and ash gourd. When they are half-done, add ginger, green chillies, onion and salt. After the vegetables are cooked, add a cup of coconut milk. Add the oil and curry leaves.
Pazha kalan
Ingredients
Nendran banana: 2
Coconut: half, grated
Green chillies: 8
Curd: 200 gm
Cumin powder: half tsp
Mustard: half tsp
Fenugreek seeds: quarter tsp
Red chillies: 6
Jaggery/sugar: a tsp
Curry leaves: a handful
Turmeric powder: half tsp
Pepper powder: quarter tsp
Method
Slice the banana into small pieces and cook in warm water, adding salt, turmeric and pepper powder. Separately, grind coconut, green chillies and cumin, and add beaten curd to make a paste. Add this to the banana and cook till the curry thickens. In a frying pan, add oil and splutter mustard. Add fenugreek seeds, red chillies, curry leaves and the jaggery/sugar and stir into the curry.
