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Spinach – 2 bunches, finely chopped Onions – 3, finely chopped Water – ½ litre For the masala paste: Fresh coconut – ½ coconut Coriander seeds – 1 tbsp Turmeric powder – ¾ tsp Red chilli powder – 2 tbsp Tamarind – lemon-sized piece Other ingredients: Boiled toor dal – 2 katoris Water – 1 cup Salt to taste For tadka Coconut oil – 3 tbsp Garlic – 7 cloves Cook spinach with onions and water till soft. Grind coconut, coriander seeds, turmeric, chilli powder, and tamarind into a f

Gingelly Oil - 1 tbsp. Mustard - 1 tsp Cumin - 1 tsp Dry Red Chilli - 1 Curry leaves Garlic - 3 cloves, crushed Turmeric - 1 tsp Rasam Powder - 1 tbsp. Pepper powder - 1tsp Tamarind Juice - 1 cup Tomato - 3, pureed Salt Ghee - 1 tsp Cilantro Heat gingelly oil in a pan. Temper mustard, cumin, dry red chili, and curry leaves. Add crushed garlic cloves and sauté for a few seconds. Add in turmeric, rasam, and pepper powder and sauté for a few seconds. Add in tamarind juice and t

Toor Dal - 1/2 cup Chana Dal - 1 cup Fennel Seeds - 1 tsp Red Chilies - 6 Onion - 1 cup + 1 cup, diced Green Chilies - 2, minced Curry Leaves - chopped Turmeric - 1 tsp + 1 tsp Chili Powder - 1 tsp + 1 tsp Fennel Powder - 1 tsp + 1 tsp Sambar Powder - 1 tsp + 1 tsp Salt Oil - 1 tbsp. Mustard Seeds - 1 tsp Urad Dal - 1 tsp Asafoetida - 1 tsp Fenugreek Seeds - 1 tsp Fennel Seeds - 1 tsp Curry Leaves Garlic - 2 cloves, sliced Tomato - 1, diced Tamarind Juice - 1 cup Coconut - 1/

For Cooking Dal Chana dal – 1 cup (soaked for 4–5 hours) Onion – 1, sliced Tomato – 1, finely chopped Garlic – 6 cloves, chopped Green chillies – 5–6, slit Curry leaves – 1 sprig Turmeric powder – 1 tsp Water – 1½ litres Salt to taste For the Kootu Coconut oil – 3 tbsp Urad dal – 1 tsp Dry red chillies – 3, chopped Green chillies – 3, slit Garlic – 5 cloves, crushed Curry leaves – 1 sprig Shallots/pearl onions – 1 small cup, sliced Ridge gourd – 1.5 kg, peeled and chopped Tur

Thuvar Dal - 1 cup Onion - 1/2, chopped Tomato - 1, chopped Green Chilies - 2 Ginger - a small piece, grated Turmeric - 1/2 tsp Chili Powder - 1 tsp Sambar Powder - 1 tsp Asafoetida - 1 pinch Cilantro Salt For Tempering Ghee / Oil - 3 tbsp. Cumin Seeds - 1 tsp Dry Red Chilies - 3 Asafoetida - 1 pinch Garlic - 5 cloves, chopped Thoroughly rinse the thuvar dal and place it in a pressure cooker. Add chopped onions, tomatoes, green chilies, and ginger. Pour in 2.5 cups of water.

Coconut Paste: Coconut - 1 cup, grated Cashews - 10 Ginger - a small piece Garlic Cloves - 6 Fennel Seeds - 1 tbsp. Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste. Curry: Oil - 3 tbsp. Bay Leaves - 2 Cardamoms - 3 Cinnamon Stick - 1 Cloves - 3 Chopped Onion - 1 Turmeric Powder - 1 tsp Chilli Powder - 1 tsp Chopped Tomato - 1 Curry Leaves Green Chillies - 2, slit Green Peas - 2 lb. Water - 1 cup Salt Heat oil and add bay leaves, cardamoms, cinnam