1. Chop Purple Cabbage nicely, wash it well and drain the water completely.


2. Make the coconut masala mentioned above. Grind everything together. nicely without adding water. Keep it separate.

3. In a pan add oil and do the seasoning mentioned above. Now add onion and cabbage together. Stir them for 5 mins. No need to sprinkle extra water since cabbage leaves lots of water. Do not stir more than 5 mins otherwise it will become mushy and soft. Crunchy cabbage taste so much better.

4. Switch off the flame. Now add salt and ground coconut masala and stir it well. Serve with hot white rice and with any South Indian Kuzhambu variety.

1.Wash the leaves nicely for 3-4 times then chop them to small pieces and boil it for 2 mins.

2. In a pan do the seasoning and then add onion, then boiled potato. To this add turmeric powder and salt and saute for few mins. To this add thandu keerai and stir it well for few mins.

3. Once they are well coated add the blend mixture mentioned above and mix them all well.

4. Serve it with vatha kulambu and enjoy it with appalam.  Tasty thandu keerai poriyal is ready to serve.

1. Take vazhlakkai or raw banana and chop them to pieces s shown in pic. I have peeled the skin by mistake. No need to remove the skin. Just cut them in bog chunk as shown in pic and keep it separate.

2. Now steam them for 3 mins. I used Idly maker to steam my raw banana/Valakkai. Remove them with in 3 mins. If you over steam it , then it won't taste good and will become very sticky while grating the veggie.

3. Grate them nicely using a grater. Now keep pan in stove, Add oil and do the seasoning mentioned above. To this add onion,ginger,garlic then green chillies one by one. To this add grated vazhakkai and stir it for 2 mins.

4. To this add turmeric powder and salt. Stir it well. I stir for 5 mins so it gets little crunchy. If you like adding grated coconut add them. Vazhakkai podimas is ready to serve. I love this with sambar,rasam or moor kulambhu.

1. Boil cheppankizhangu or arbi in pressure cooker for one whistle for  exactly 6-7 mins.  For 5 cheppankizhangu requires 2 cups of water to boil. Let it cook.  Remove them from cooker.

2. Peel the skin and keep it seperate for 2 mins. Then slice them like finger chips and deep fry them in oil till golden brown. Filter the oil placing them in a tissue paper. Let the oil gets observed.

3. Now mix salt and chilly powder and mix them all well. Quick and tasty cheppankizhangu fry is ready to serve.

1.In a kadai add oil and start saute dry red chillies, once they turn lite brown remove them otherwise it may burn dark. Keep it separate. To the same oil add mustard seed,channa dal,jeera,dhania seeds and saute it for a min and remove it. Let everything cool.

2. Now wash and dry the gongura leaves. Make sure they are dry otherwise they wont stay fresh for long. If the leaves are dry then pachadi will stay for a week or more.
3. Now add little oil and fry the leaves for few mins till they become soft, now collect in a bowl. let it cool.

4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins. The leaves should be 95% done but not completely like paste.

5. Collect them all in a bowl. Now in a pan heat oil and add the seasoning mentioned above and pour the tempering on top of the gongura item and mix everything well. Now add salt and see how it taste. Yummy tasty pachadi is ready to eat. Serve it hot with white rice on ghee as topping. Yumm its so droll worthy dish.

NOTES:
1. Adding hing and garlic is very important so do not skip this step. They give so much flavor to this dish.
2. Usually gongura leaf has a nice sour taste to it,if you find the leaves less sour you can add little bit tamarind. Here in USA the leaves don't taste the same all time. So test the taste and add tamarind piece if you need it.
3. Add oil as mentioned in this recipe,this helps in keeping the pachadi for more than a week. You can store in fridge too.
4. Serve it with rice,dosa,idly or chapathi. They taste excellent.

1. First do the seasoning mentioned above to this add onion and stir it for some time.

2. Now add chopped beetroot,carrot and peas.Still for few mins. Close with lid and let it steam on its own for few mins.

3. Now grind the ingredients shown above in a blender and add to the beetroot when they are 90% cooked. Switch the stove off.

4. Yummmy beetroot poriyal is ready to be served. Serve it with main dish like sambar, rasam, vatha kuzhambhu and moorkulambhu.

1. First boil the potatoes 3/4 th and peel the skin an chop to cube pieces like shown.

2. Now in a pan add oil and do the tempering mentioned above, to this add onion and saute it well. Then add the chopped ginger and stir for a min.

3. To this add chopped potatoes and stir it again for few mins. Now add turmeric powder,salt and chilly powder and let it sit till the bottom of the potatoes turn golden brown in color.

4. Close it with lid and sprinkle little water now and then and let it cook well. Potato fry is ready. Serve it for lunch with sambar or rasam.

1. Chop all the required items. In a pan add some oil and fry the red chillies first then keep it separate. To this fry chopped brinjal till they turn mild brown in color and keep it separate too.

2. In a blender beat the red chillies well and add the fried brinjal and beat to 70%. To this add chopped small onion and whip it for a sec.

3. Now add salt and tamarind paste /juice and blend it again as shown in pic.

4. Now remove from blender and add sesame oil to it and mix it well and serve it with curd rice,dosa,idly and sambar rice. They taste so good. Once you get hooked to it you will not be able to come out of it, I can bet on it. Enjoy this simple village delicacy food recipe.

1. Chop the cabbage to fine pieces. Wash them well. Now take a pan add oil, then do the seasoning mentioned above.

2. Now to this add onion and saute it well, then add cabbage and saute it well too.

3. Blend coconut,jeera and green chillies well. Then add this to the cabbage and fry it well. Add salt and remove from fire.

1. Chop the Mangoes to small pieces.

2. In a pan pour some oil, when it gets hot add mustard seeds let it pop then break the mustard seeds with a round spoon. Yes you heard me right, press hard with spoon and break it completely. Now when they become like powder add dry red chillies and saute for a minute.

3. Now add hing, to this add chopped mango pieces and mix it well. Then add chilly powder and salt and mix it well.

4. Pickle ready serve it with plain curd rice and enjoy the food.

1. Add 1 cup of water and boil the moong dal/paasiparuppu 3/4 in a cooker, then remove it and keep it separate. You can cook this directly in a pan too by boiling the water and adding dal to it and letting it cook but this consumes lot of time and gas .So I try to cook this in cooker.

2. Now peel the skin of bottle gourd/sorakkai and cut them to chunk pieces. Then add this to the dal and let it cook for few mins. To this add tomatoes and add 1/4 tsp of turmeric powder and let it cook till they are 3/4 th done.

3. In a separate pan add some oil and do the seasoning mentioned above. Then add it to the kootu and mix it well. To this add salt.

4. Now grind the ingredients mentioned above and add to the kootu and mix it well. I always add vadagam as garnish and I love it.

5. Enjoy this with vatha kuzhambhu it will taste heavenly. They pair so well with each other.

1.Chop carrot,beans and cabbage to fine pieces wash and dry them.

2.In a kadai/pan do the seasoning like mustard,urad dal,curry leaves and saute the onion for few mins.

3.Now add the vegetable to the pan and saute them well,sprinkle some water and close the lid and let it semi cook.Now add salt and stir them well.

4.In a mixie add grated coconut,green chillies,garlic and jeera and make a fine paste without adding water and mix them to the vegetables.Now stir well and remove from fire.
5.Serve it with any main dish like sambar, rasam or chettinad soup kozhumbhu.