Ingredients

Ash gourd-500-700 gm

cow beans-1 cup

water-4 cup

chilly powder-1/2 tsp

turmeric-1/4 tsp

salt

green chilly-2

curry leaves

coconut oil-3-4 spoon

Preparation

Cook cow beans in a pressure cooker, then add chopped ash gourd with masalas, curry leaves ,salt and chilly, cook for 1 whistle, then transfer to a clay pot, cook until it become thick, finally add some curry leaves and raw coconut oil.

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Ingredients

Cabbage – 1/4 (big)

Shallots – 8-10

Green chilli -3

Ginger – Small piece

Coconut – 1/2 cup

Turmeric powder – 1/2 tsp

Mustards – 1/2 tsp

Urad dal – 1/2 tsp

Dry red chilli – 2

Curry leaves

Salt

Preparation

Chop cabbage , then wash it and drain out from water. In a mixie jar, add shallots, green chilly,ginger and coconut, just crush it and add to cabbage, add turmeric , salt and curry leaves, mix all well. Heat oil in a pan, add mustards, urad dal, dry chilly and curry leaves, once it fried well add cabbage, cook it well.

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Ingredients

1)Pavakka-1

2) Onion -2

3) Green chilly – 5

4) Curry Leaves-

5) turmeric powder- 1/4 tsp

6)Chilly Powder – 1 1/ 2

7)Mustard seeds- 1/2 tsp

8) Salt- To taste

9) Coconut oil

Preparation

Heat a pan, add oil, once it heat well add mustards allow it to splutter, add curry leaves and bitter melon chopped, saute it well, next add onion and chilly, saute it again, now add masalas and salt, cook until it become dry.

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Ingredients

Moong dal- 1 cup

coconut-3/4-1 cup

garlic-1

shallots-2

green chilly-2

dry red chilly-

turmeric-1/2 tsp

coconut oil

mustards

salt

water

curry leaves

cumin-1/2 tsp

Preparation

Heat a pan, dry roast dal, then wash well and cook it in a pressure cooker with turmeric and raw coconut oil.Grind coconut with shallots,garlic,green chilly and cumin, then add to cooked dal, add some more water, add required salt, chilly and curry leaves, cook it well.Heat a pan, add oil, crack mustards, fry curry leaves and dry red chilly, and add to curry.

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Athy’s CookBook

Ingredients

Grapes – 1 cup

Grated coconut – half cup

Cumin seed – one pinch

Mustard Shallots – 4

Curd – 1/4 cup

Sugar – 1/4 teaspoon

Dried chilly – 1

Curry

leaves

Oil

Salt

Preparation

Grind coconut, a pinch of mustard, cumin seeds and 2 shallots into a fine paste.
In a pan add this coconut paste and a little water and boil it. Add salt to taste. Now add grapes and curryleaves and cook it for a minute and off the flame. Add curd and sugar and mix well

In a pan add one teaspoon of oil and heat it. Add mustard, redchilly and shallots and saute it and finally add this to the curry. Now it is ready..

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Ingredients

ash gourd-1 kg

raw banana-3

green beans-6

green chilly-4

salt

water-1 1/2 cup

coconut thick milk-1 1/4cup

second extract of coconut milk-1 1/4 cup

curry leaves

raw coconut oil-2 tbsp

Preparation

In a pan add all vegetables, add salt and required water to cook, then cook it well, next add second coconut milk, cook for 7 minutes, finally add thick milk, just heat it. Add some coconut oil and curry leaves.

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