Muringakai parippu curry /Drumstick Lentil Curry - Kerala Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Drum Sticks - 1 cup (cut into 2'pieces)
Potato - 1 ( cubed)
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Grated coconut - 1/4 cup
Cumin seeds - 1 tspn
Small onion - 4
Coconut oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal.
2.Cook the potato and drum sticks along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.
4.Grind coconut with small onions and cumin seeds in little water.
5.Pour the blended coconut solution to this.Bring to boil for 5 mins and remove from the stove.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Rava/Semolina/Sooji Kichadi - Indian Recipe

Ingredients

Semolina (Rava/Sooji) - 2 cups

Big onion - 1 (chopped)

Green chillies -5 (chopped)

Carrots - 1/2 cup ( cut into small bits)

Frozen green peas - 1/2 cup

Beans - 1/2 cup (chopped)
A small piece of ginger

Garlic pearls - 4 (chopped)

Bay leaf - 1 

Cloves - 2
Cinnamon stick - 1 small piece
Cardamom - 1 whole\Ghee - 1 tblspn
Extra Virgin Olive oil - 2 tblspn

Mustard Seeds - 1 tspn

Dried red chillies - 2 (broken into two)

Fennel Seeds - 1 tspn

turmeric powder - 1/4 tspn

Tomato - 1 (chopped) {Optional}

Curry leaves - 1 spring
Few coriander leaves

Salt to taste

Water - 4 cups approximately
Cashewnuts - few for garnishing

Preparation

1.Fry Semolina/Rava in a tablespoon of ghee for five minutes on medium flame.

2.Heat Oil in a pan . Splutter mustard seeds .Add dried red chillies,curry leaves,cashew nuts,bay leaf,fennel seeds,cardamom,cloves and cinnamon stick and fry for a while.

3.Add onion ,garlic ,ginger and green chillies. saute it until become soft.

4.Add tomato and saute it.

5.Add carrot ,green peas and beans.Add turmeric powder and sprinkle salt. Saute for 5 minutes in medium heat.

6.Add required water and salt.Bring to Boil.

7.When it starts boiling, reduce the flame and add the fried rawa and mix well.

8.Cook on slow fire till the rawa becomes soft and absorb the water.

Serve with chutney.

Capsicum Tamarind Curry / KodaiMilagai Puli Kulambu - South Indian Recipe

Ingredients

Onion – 1 ( sliced)
Sambar Powder / Puli Kulambu Powder - 1 tblspn
Tamarind Juice – 1/2 cup , concentrated
Capsicum-1 (chopped)
Turmeric powder- 1 pinch
Mustard seeds - 1/2 tsp

Curry leaves - 1 spring

Dried Red chillies - 2 (broken into two)
Fenugreek seeds/Methi seeds - 1/2 tsp
Extra virgin Olive Oil / or Coconut oil - 2 tsp
Salt to taste

Preparation

1.Heat oil in a pan and splutter mustard and fenugreek seeds.

2.Add dried red chillies and curry leaves.

3.Add the sliced onion and saute until the becomes soft.
4.Add the chopped Capsicum .
5.Add the sambar powder , turmeric powder and salt and fry until oil separates out from the masala.
6.Soak tamarind in water and squeeze out to make tamarind juice.
7.Add the tamarind juice  bring it to boil.
8.Cook till the raw smell goes away.Turn off once the oil separates out from the gravy.
Serve with Rice.