Vaazhapoo Curry

Ingredients:

Banana Flower - 1

Channa Dhal soaked - 1 cup

Red chilli - 1

Hing - a pinch

salt to taste

FOR SEASONING

Mustard - 1 tsp

Urad Dhal - 1 tsp

Curry Leaves

Oil - 2 tbps

Method:

Peel the BF layer by layer and take the black stem inside each tendril.Cut them into small pieces. Pressure cook it with required amount of water and salt.Keep it aside.

Grind the soaked dal with red chili ,hing and required salt for dal alone.Do not add water while grinding. Make a thick paste.Stream the grounded paste in the idli cooker or any streamer for less than 10 mins.once it cools down,grind the streamed dhal in 'vipper' mode in mixie or you can scramble with your hand.Keep it aside.

Now in a pan, heat the oil. Crackle the mustard seeds in the oil, and add urad dhal  & curry leaves.Then, add BF and saute it 3 to 4 mins. Once it is cooked, add the crumbled dhal and saute till it turns golden brown. This will take around over 5 minutes.Tasty BF Dhal Fry is ready to eat with Rice.

Podi Kathirikai

Ingredients:
FOR PODI
5 red chillies
2 tsp corainder seeds
2 tsp channa dhal
1/2 tsp hing
1 tsp urad dhal(optional)
FOR CURRY
1/2 mustard
Curry leave for tempering
pinch of hing/asafetida
3-4 tsp oil(based on your taste)
10-12 small size bringal(chopped like a cross in the center portion)


Method:
Stuff  the bringal with the podi and keep aside.Heat oil in a vessel, splutter the mustard seeds and the curry leaves and then the asafetida,add stuffed bringal and salt to taste.stir well but occasionally so that it get roasted in all sides.Now serve hot as a side dish.

Yam Masiyal

Ingredients:

Yam – one big piece
Tamarind juice – 1 tablespoon
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Coconut gratings – 1 tablespoon (optional)
Sambar onion – 2 chopped finely
Oil – 1 tablespoon
Mustard – ½ teaspoon
Curry leaves – few
Salt – 1 teaspoon

Method:

Wash and remove the skin from yam. Cut it into small pieces. Add little water and pressure cook for two whistles. When it is cool, open the cooker, drain the excess water and using a thick spoon mash it nicely. To the mashed yam, add tamrind juice, sambar powder, turmeric powder, salt and little water and cook it on medium flame. Grind the coconut gratings coarsely and add to the masiyal.

Season it with mustard, chopped onion and curry leaves.