Vegetable Fried Rice

Any vegetables of your choice can be used for this rice. I have just mentioned few.

Ingredients:
Carrot - 3
Broccoli - 1/4
green chillies - 3
Salt - 1 spoon
Rice - 1 cup
ghee - 1 spoon

To temper:
Red chilli flakes - 1 spoon
Olive oil - 4 spoons
cumin seeds - 1/2 spoon

Preparation:
Pressure cook rice with 3 cups of water
In a pan, Temper cumin seeds with olive oil. Add chilli flakes to it
Immediately add carrot. Saute with little salt for mins
Add Brocolli, green chillies and some more sale. Saute it
Add 1/4 cup of water and close the pan with lid. Let the vegetables cook for 5 mins
Now add rice, needed salt and a spoon of ghee
Mix all the ingredients well without any lumps in rice. Switch off the flame

Servings: 3

Serve it with any Raita. 

Moong dal

Tastier Moong dal side dish for those who prefer mild side dish without more masala/ spices. This would be the best soothing dish for the day after fasting.
Slight variations will be present in other cuisines too.

Ingredients:
Moong dal - 1 cup
tomato - 1 large
ginger (grated) - 1 spoon
green chillies - 3 if it is lengthy
curry leaves - 1 twig
turmeric powder - 1/4 tea spoon
salt - 1 spoon
hing - a pinch
Lemon - 1/4

For tempering:
ghee - 1 spoon
cumin seeds - 1/2 spoon

Preparation:
Put cleaned Monng dal in pressure cooker. Add 4 cups of water
cut tomato into 4 pieces. slit open the chillies. Add both in cooker
Then add grated ginger, curry leaves, turmeric powder, salt and hing
Pressure cook all the above ingredients for 5 - 6 whistles ( 3 in high and the rest in sim)
once cooked, take out the dal, smash it well and squeeze lemon in it
Splutter cumin seeds in ghee and add it to dal

Servings: 4

Usage: Serve it with Roti or steamed Rice

Vella kuruma

This Vegetable kuruma is a delicious mild side dish from chettinad Cuisine. This will be white in color. Few will add turmeric and prepare yellow kuruma.

Ingredients:
Carrot - 2
cauliflower - 1/4
small onions - 3
tomato - 1 small
salt - 2 spoons

To Grind:
split dal - 2 spoons
cashewnut - 3
cloves - 2
cardamom - 2
cinnamon stick - 1 inch
cumin seeds - 1 spoon
poppy seeds / kasakasa - 1 spoon
coconut - less than 1/4 cup
green chillies - 3

To temper:
ghee - 1 spoon
green chillies - 2
curry leaves - 1 twig

Preparation:
Boil chopped vegetables in water for 7 mins. Add a spoon of salt while boiling
Grind all the ingredients given in "To grind" , to a fine paste.
Dilute the paste with 2 cups of water
In a large pan, temper green chillies and curry leaves in a spoon of ghee
Pour the diluted liquid in tempering and add a cup of water.
Add a spoon of salt and let it boil for 5 mins
Now add the boiled vegetables and Keep the kuruma in sim for 5 more mins
Once the raw smell goes off, switch off the flame

Servings: 3

Usage: 
Serve it vella appam or Dosa or chappathi or Barotta

Vendhaya Keerai Kuzhambhu

Ingredients:
Fenugreek leaves - 1 bunch
Tamarind - 1 lemon size ball / 1 spoon if its a concentrate
sambar powder - 1 spoon (heapful)
turmeric powder - 1/4 tea spoon
hing - 1/4 tea spoon
Green chilly - 2
salt - 1 spoon or as needed
tomato -1 large
Gingelly oil - 1 spoon

To Grind:
Grated coconut - 2 spoons
poppy seeds - 3/4 spoon
ginger - a small bit
black pepper - 1/2 spoon

For seasoning:
Mustard - 1 spoon
channa dal - 1/2 spoon
gingelly oil - 1 spoon

Boil the fenugreek leaves in seperate pan with little bit of salt for 5 mins
slighlty saute chopped tomato in oil, add finely sliced chillies
add 3 cups of tamarind water in it
Add sambar powder and let it boil for 5 mins
In the mean time, grind the above ingredients and pour it into the boiling mixture.
add salt, boiled fenugreek leaves and let the kuzhambu boil well for another 5 - 10 mins or until it thickens leaving the raw smell off
Temper mustard seeds and channa dal in gingelly oil. Add it to kuzhambu.

Servings: 4
Can be taken with rice , Dosa or Roti