INGREDIENTS

• ½ cup Red Cow Peas (Karamani)

• 2 cups Ash gourd (Kumbalanga / Poosanikkai) cubed

• 4 nos Green Chili slit (adjust to your spice level)

• 1 cup Thin Coconut Milk

• ¼ cup Thick Coconut Milk

• 1 sprig Curry leaves

• 1½ tsp Salt adjust as needed

• 1 tbsp Coconut Oil

INSTRUCTIONS

• Soak the Karamani / Red chori / Cow Peas in the water overnight. (minimum 6 hours) and pressure cook them

• Remove the skin of the ash gourd (white pumpkin) and cube it into medium size pieces.

• Add the cooked cow peas to a pan and add the chopped ash gourd cubes

• Add thin coconut milk. Cover the pan, keep the flame at medium, and allow the vegetables to cook in coconut milk.

• In between, please check if the ash gourd is cooking and add more water/coconut milk

• Once the ash gourd is cooked completely, add slit green chili, a sprig of curry leaves, and salt. Give a good stir.

• Now add the thick coconut milk. Keep the olan on low flame for a few minutes and give it a good mix. Make sure that we don't bring the mixture to boil

• Finally garnish with coconut oil and few more curry leaves.

• Relish the delicious Olan with Sambar or Mor Curry and enjoy this delicious Olan!

Curry Powder - Version 2

Ingredients:

• 2 cups Minapa pappu
• 1 cup Senaga pappu
• 2 tea spns Jeera
• 3/4 tea spn Aawalu
• 1/2 cup Dhaniyalu
• 1/4 cup Dry coconut
• Red chillies
• 5-6 clovesGarlic

Procedure:

• Dry roast all the ingredients
• Grind them into a  little coarse powder
• We can use this powder with Egg plant, Beerakaya

Aloo Val Papdi curry

Ingredients: 

• Val Papdi- 1/2 lb
• Aloo- 2nos
• Onions - 1nos
• Ginger garlic paste- 2tspns
• Jeera/ Cumin seeds- 3tspns
• Turmeric powder- 2 tpns
• Red chili powder- as per taste
• Salt - to taste
• Oil

Procedure:

• You can use the Val papdi as is if they are small and tender else, remove the fibrous strings from sides and make them into smaller pieces with hands
• Peel and chop the aloo  and onions the same size of val papdi
• In  a pad add oil and jeera seeds, once the seeds start to turn dark brown in color add the chopped onions and ginger garlic paste
• Saute the onions till golden brown and add the chopped aloo, cover it with a lid ad let it cook for 5-6 minutes
• Once the aloo is tender add the val papdi, salt, turmeric powder and few sprinkles of water and let it cook for 5-7 minutes. Keep mixing in between.
• Open and lid and check if the papdi is tender enough so that you can smash it with the spoon
• Add the red chili powder and cook it on a low flame for 5more minutes
• Serve hot with rice or roit!!!

Cabbage Poriyal

Ingredients:

• Cabbage chopped-1 cup
• Fresh coconut-1/4 cup
• Onions sliced- 1/4 cup
• Chana dal - 1/4 cup
• Mustard seeds
• Jeera
• Urad dal
• Curry leaves
• Turmeric
• Green chillies
• salt
• Oil

Procedure:

• In a pan add some oil and add mustard seeds, jeera and when the seeds start to splutter add the urad dal
• Once the urad dal starts to turn golden brown add curry leaves , green chillies and onions and saute till onions turn golden brown
• Now add the chanadal and little water, to help the chanadal soften a little
• Once the dal is little soft add the chopped cabbage, turmeric powder and salt and cover it with a lid
• When the cabbage is almost done add the grated fresh coconut and again cover it with the lid
• Let it cook on a low flame for 5-8 mins and serve hot with roti or rice !!!

Beeyapu Rawa Upma

Ingredients : 

• Rice - 1 cup
• Water - 2 cups
• Onions - 1/2 cup 
• Green Chillies - as per taste
• Mustard seeds- 1tspn
• Jeera - 1tspn
• Urad dal - 1tspn
• Chana dal - 1tspn
• Curry leafs - few
• Salt to taste
• Oil 

Procedure :

• Soak the rice for 10mins and let it dry completely on a towel
• Coarse grind the soaked rice and keep it aside
• In a pan add oil and mustard seeds, jeera, urad dal and chana dal when the seeds start to splutter add the curry leaf's
• Add onions and saute till light golden and add 2 cups of water , and salt and bring it to a light boil
• Add the ground Rice flour and cover it with a lid
• keep it on low flame for 5-8 mins and mix in between
• Serve hot with tomato chutney !!!

Patoli

Ingredients:

• 1 cup Kandi pappu
• 1/4 cup Senaga pappu
• Red Chillies
• 1spn Jeera

Tampering:

• 2tbspns oil
• Chana dal
• Minapa pappu
• Aavalu
• Karvepaku

Procedure:

• Soak the dals, red chillies, jeera for 1 hr
• coarsely grind...not forming a fine paste
• steam the mixture in a pressure cooker for upto 1 wistel(optional to reduce the oil req for roasting)
• Add the tampering and add the boiled mixture and fry it till done

Potlakaya Pindimiriyaum

Ingredients:

• 1 tbspn Minapa pappu
• 1 tspn Beeyam
• 1 tspn Jeera
• 1 tspn Miriyalu
• Dry cononut little
• Potlakaya
• Milk

Seasoning:

• Red chillies
• Minapappu
• Aavalu
• Jeera
• Karvepaaku
• Oil

Procedure:

• Roast minapapappu , add beeyam, jeera, miriyalu and coconut at the end
• Grind them into a smooth paste
• Boil potlakaya with little salt
• Add the paste and and bring to a boil once again adding little milk
• Add the tampering with Red chillies, minapappu, aavalu, jeera, Karvepaku

Annala Podi

Ingredients:

• 1 cup Kandi pappu
• 1/2 cup or less Senaga pappu
• 1/2 cup Minapa pappu
• 1/4 cup or less Pesara pappu

Procedure:

• Dry roast all the ingredients separately and grind them into a powder once cooled
• Add salt according to taste

Gutti Vankaya

Ingredients:

• 10-12 Medium sized brinjals
• 1 1/2 Cup Ground nuts
• 3 Medium sized onions
• 4-5 tbsps Jeera
• 10-12 Red Chillies
• 7-10 cloves of garlic
• salt to taste
• Oil for frying

Procedure:

• In a small pan add little oil and fry the jeera and red chillies
• Grind the sliced onions, ground nuts, garlic and the fried red chillies ,jeera and salt to a smooth paste
• slit the brinjals into four..make sure you do not cut them into pieces
• Fill the brinjals with this groundnut mixture completly
• In a large pan add oil and these stuffed brinjals, and fry them for 5-10 minutes on each side or till done
• Gutti Vankaya is ready to eat!!!!