Vegan Aviyal

1 Cup White Pumpkin
1 Cup Raw Plantain
1 Carrot ( 3/4 Cup)
1 Drumstick
10 Beans
1 Potato (1 Cup)
1/4 Cup Raw Mango

1 and 1/2 Cup Water
1 and 1/8 Tsp Salt
1/2 Tsp Turmeric Powder

Peel the skin and cut all the vegetables into 2" long pieces

Add vegetables, water, salt and turmeric powder to a pan, close the lid and cook for 10 minutes in high flame and 5 minutes in medium flame.

1 Cup Grated Coconut
1 Tsp Cumin Seeds
6 Green Chilies

Grind coconut, cumin seeds and green chilies and keep aside.

Once the vegetables are cooked, add ground coconut paste and cook for 3 minutes in medium flame. Remove from flame.

Source: padhuskitchen
Taste Note: Tastes Good.

Vendakkai Kara Kulambu

Tamarind, Gooseberry Size
1 Cup Water

Heat water and soak tamarind and make tamarind water

1 Tsp Oil
20 Okra, Chopped

Heat oil in a pan, add okra, fry for 4 minutes in medium and set aside.

1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/2 Tsp Kadalai Paruppu
5 Curry Leaves

Heat oil in a pan, add mustard seeds, once it starts spluttering, add kadalai paruppu and curry leaves.

10 Perl Onions, Chopped Finely
2 Garlic Cloves, Chopped
1 Green Chili, Chopped into 2 lengthwise pieces
1/2 Tsp Salt

Add onion, garlic, green chilies and salt and saute until golden brown.

1 Tomato, Chopped Finely

Add tomatoes and saute till its musshy.

1/4 Tsp Turmeric Powder1 and 1/2 Tsp Red Chili Powder
2 Tsp Coriander Powder
1/4 + 1/8 Tsp Salt

Add turmeric powder, red chili powder, coriander powder, salt and saute till raw smell goes, about 2 minutes.

Add fried okra and mix well.

1 Cup Water

Add tamarind juice and water, allow it to cook for 7 minutes in high.

2 Tbsp Coconut, Grated
1/2 Tsp Fennel Seeds

Grind coconut and fennel seeds to a smooth paste.

Finally add ground paste and mix everything well, add 1/4 cup water to the magic bullet and add it to the kulambu. Allow the gravy to cook for another 5 minutes in medium flame.

Taste Note: Tastes 
Source: 7aumsuvai

Paruppu Rasam

1/4 Cup Toor Dal
1 Tomato, chopped
1/4 Tsp Turmeric Powder
2 Cup Water

Add all the above into pressure cooker, cook for 5 whistles. Once its cooled, open the cooker and mash well.

Tamarind, Big Gooseberry Size
1 Cup Water

Heat water, add tamarind, extract the juice.

1 Tsp Black Pepper
1 Tsp Cumin Seeds
1 Red Chili
1 Tbsp Coriander Seeds

1 Garlic Clove

In magic bullet, grind black pepper, cumin seeds, red chili and coriander seeds  to a coarse powder. Before removing, add garlic and grind it.

1 Tomato, Chopped
1/8 Tsp Turmeric Powder
1 Tsp Salt
9 Curry Leaves
1 Cup Water

Add chopped tomato, tamarind water, turmeric powder, salt, water and ground powder to the cooker. Stir well. Add curry leaves and bring it to a boil. When it starts boiling, remove from the stove.

1 Tsp Oil
1/2 Tsp Mustard Seeds
1/8 Tsp Asafoetida Powder

Heat the oil, add mustard seeds, once it starts spluttering, add asafoetida.

Add the seasoning to the rasam.

Cilantro, Chopped

Add chopped cilantro to the rasam

Taste Note: Tastes
Source: kamalascorner

Idli Sambar

Tamarind, Small Lemon Size (or Big Gooseberry Size)
1 Cup Water

Heat the water, soak tamarind in hot water. Let it cook and make tamarind water out of it.

1/2 Cup Toor Dal
1 and 1/2 Cup Water
1/4 Tsp Turmeric Powder
1/8 Tsp Asafoetida
1 Red Chili

Wash dal, add dal to pressure cooker, mix turmeric powder, asafoetida, red chili and water and pressure cook the dal for 4 whistles. Mash the dal

1 Tsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
11 Curry Leaves
1/8 Tsp Asafoetida

Heat oil in a pan, add mustard seeds, once it starts splutters, add cumin seeds, asafoetida and curry leaves.

15 Pearl Onions, Peeled (and chopped into 2 pieces)
3 Green Chilies, Chopped lengthwise into 2 pieces

Add onions and green chilies and fry for until onion turns light brown.

2 Tomatoes, Chopped
1/2 Tsp Salt

Add chopped tomatoes and salt, fry until tomatoes turn soft.

1 Cup Water

Add water and tamarind juice and bring it to boil.

1 Tsp Sambar Powder
1/4 Tsp Turmeric Powder
3/4 Tsp Salt

Add turmeric powder, sambar powder and salt. Bring it to boil. Boil for 3 minutes.

Add cooked dal along with 1 cup of water and mix well. Bring it to boil and boil for 5 minutes in medium flame.

1 Tbsp Cilantro Leaves, Chopped

Garnish with cilantro leaves.

Note: This samabar should be more with tomatoes and less tamarind.

Taste Note: Tastes Good. But only thing was my onion was not cooked well. I added the whole onion, next time, i am planning to chop into 2 pieces and fry until it turns brown, before adding anything.
Source: rakskitchen

Idli

1 Cup Urad Dal
4 Cups Idli Rice
2 Tbsp + 1 Tsp Salt
Water, For Grinding

Overnight soak rice in water.

Soak urad dal separately just for 2 hours in water.

Overnight refrigerate water needed to grind rice and urad dal.

Grind urad dal with cold water for 30 minutes.

Grind rice with cold water for 25 minutes. Don't grind very nicely, take it out, when the rice is like in rava condition.

Mix both Rice batter and urad dal batter together.

Wait for 30 minutes, add Salt to the batter and mix it well.

Keep it outside for 24 hours.

Mix very well.

Add enough water.

It should not be too thick as well as it should not be too thin.

Keep refrigerated.

Prepare Idli.

Add water to Idli dish.

Place wet cloth on the idli plate.

Pour idli batter into the idli plate.

Close the lid and let it cook for 15 minutes in high.

Taste Note: Tastes AWESOME

Paruppu Thuvaiyal

1 Tsp Oil
1/8 Tsp Asafoetida
5 Red Chilies

Heat oil in a pan, add hing and red chilies, fry and keep aside.

1/4 Cup Toor Dal
1/4 Cup Kadalai Paruppu
1/2 Tsp Whole Black Pepper

In the same pan, add toor dal, kadalai paruppu, whole black pepper, saute in medium flame until dal turns light brown.

2 Tbsp Grated Coconut

Add grated coconut and saute for few seconds and switch off the flame.

1/2 Tsp Salt
3/4 Cup Water

After it cools, grind it with water and salt to a coarse paste in MAGIC BULLET .

Taste Note: Tastes AWESOME.
Source: padhuskitchen
Note: Next time try adding 2 garlic cloves, while frying dal and add that to the recipe. If you don't have kadalai paruppu, you can prepare thuvaiyal with just toor dal alone.

Eggplant Kara Kulambu

1 Cup Water
1/2 Tsp Salt
Small Lemon Size Tamarind

Warm the water with salt, add tamarind. Let it cool and make tamarind juice, by adding 1 more cup of water.

1 Tsp Oil
1 Cup Big Onion, Chopped (about 1/2)
1 Tomato, Chopped
1 Tbsp Coconut Powder
1 Tbsp + 1 Tsp Sambar Powder

Heat oil in a pan, add big onion pieces and fry till it becomes brown, about 3 minutes in medium flame. Add tomato pieces and fry till its mashed well, about 3 minutes in low flame. Add coconut powder and sambar powder and mix well and fry for 2 minutes. Transfer it to a plate and cool it. Add 1 cup of water in the pan and let it stand for sometime and keep the water for grinding. Grind to fine paste by adding the preserved water.

1 Tbsp Gingelly Oil
1/2 Tsp Mustard Seeds
1 Tbsp Kadalai Paruppu
2 Red Chilies, Broken into Pieces
11 Curry Leaves
1/2 Tsp Fenugreek Seeds
10 Sambar Onion, Chop into 2 pieces

5 Big Eggplant or 10 Small Eggplant
1/4 Tsp Turmeric Powder
3/4 Tsp Salt

Heat oil in a pan, add mustard seeds, when it splutters, add kadalai paruppu, red chilies and curry leaves. The add fenugreek and fry till it becomes light brown. Add sambar onion and fry well, about 2 minutes in medium. Then add eggplant pieces and fry for 3 minutes. Add turmeric powder, salt and tamarind water, bring it to boil. Reduce the heat and cook till eggplant is soft, about 5 minutes. Add the ground paste along with a cup of water and stir well. Allow it to cook in reduced heat for 5 minutes.

Tastes Note: Tastes Great.

Peerkangai (Sinqua) Thuvaiyal

1 Sinqua (5 cups)

Wash and remove only the ridges on the sinqua and cut it along with the skin into medium size pieces.

1 Tsp Oil
1/4 Tsp Asafoetida
3 Tbsp Urad Dal
8 Red Chillies
Tamarind (A big Gooseberry Size)

Heat oil in a pan, fry asafoetida, urad dhal, red chilies along with tamarind. Remove and keep it aside.

1 Tsp Oil
1 Tsp Salt

In the same pan, add 1 more tsp of oil, add sinqua pieces and fry 2 minutes, add salt and fry for 4 more minutes on medium. Remove and cool it for 10 minutes.

First put the fried dhal, chili, asafoetida, tamarind in blender and coarsley powder them.

Add fried sinqua and run it in pulse just for a second and remove it.

1 Tsp Oil
1/2 Tsp Mustard Seeds
11 Curry Leaves

Heat oil, add mustard seeds, once it starts splutter, add curry leaves.

Add the seasoning over the thuvaiyal.

Taste Note: Tastes Great.
Source: kamalascorner

Mor Kulambu (Buttermilk Kulambu)

1 Tsp Toor Dal
2 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1/4 Tsp Brown Rice

Soak the above in little hot water for 5 to 10 minutes. Grind it along with

6 Green Chilies
1/2 Cup Grated Coconut
1 Cup Water

Grind all the soaked ingredients along with green chilies, grated coconut and water to a smooth paste and keep it aside.

3 and 1/2 Cup White Pumpkin, Cubed
1/2 Tsp Salt
1 Cup Water

Cook pumpkin in water and salt until tender, about 10 minutes.

3 Cups  Buttermilk
1/4 Tsp Turmeric Powder
2 Tsp Salt

Add buttermilk, turmeric powder, salt and grinded paste to the cooked pumpkin, mix well, bring it to boil and remove from heat.

1 Tsp Coconut Oil
1/2 Tsp Mustard Seeds
11 Curry Leaves

Heat oil in a small pan, add mustard seeds, when it splutters, add curry leaves and pour the seasoning over the kulambu

Garnish with cilantro leaves.

Taste Note: Tastes Good.

Mangai Ingi (Mango Ginger Pickle)

1/2 Cup Mangai Ingi
1 Green Chili, Chopped into round pieces
1 Tbsp Lemon Juice
4 Big Curry Leaves, Finely Chopped
1/4 Tsp Salt

Wash and peel mangai ingi and chop into small pieces.

Mix all the ingredients.

Tastes Note: Tastes Good. I think salt and chili can be increase little bit more.

Green Apple Pickle

1 Tsp Fenugreek Seeds

Dry fry fenugreek.

1 and 1/2 Tsp Salt 

2 and 1/4 Tsp Mantra Organic Red Chili Powder

Make powder of fenugreek, salt and red chili powder in magic bullet.

4 Granny Smith Apples, Chopped or Grated, However the way you want the pickle to be.

Cut apples with skin into small pieces or grate the apples. Add the powder and mix well. Leave it aside.

2 Tbsp Sesame Oil (Gingelly Oil)
1 Tsp Mustard Seeds
1/2 Tsp Asafoetida

In a pan, add oil, when its hot, add mustard seeds, when it pops, add asafoetida powder.

Add green apples, mix well and saute for 5 minutes in medium flame.

Taste Note: Tastes Awesome