Kappa Masala

Coconut Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/4 tsp

Dry Red Chilli - 2

Curry leaves

Pearl Onion - 1/2 cup, diced

Green Chilli - 4, minced

Tapioca - 2 cup, steamed and cubed

Turmeric - 1 tsp

Salt

Coconut - 2 tbsp., grated

Heat Coconut Oil in a medium pan.

Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves.

Add Onion and Green Chillies, sauté until they begin to soften.

Add cooked Tapioca and season with Turmeric and required Salt.

Add the grated Coconut and mix well.

Turn off heat and serve warm.

Keerai Thoran

Spinach - 4 cups, chopped

Red Chili - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chili - 2

Shallots - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely.

Heat a pan with Coconut Oil, temper Mustard seeds and Red Chilies.

Add the chopped Spinach and stir thoroughly, adding the necessary Salt. Continue mixing and stirring for about 5 minutes, until the Spinach is well-cooked and dry.

Mix in the coarsely ground Coconut mixture and sauté for a minute.

Serve warm with Rice.

Aloo Methi

Oil – 2 tbsp.

Cumin seeds – 1 tsp

Potatoes – 4, diced

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Garam masala powder – 1/4 tsp

Salt

Fenugreek leaves – 1 bunch

Heat oil in a medium-sized pan. Temper cumin seeds.

Add the potatoes and season with turmeric, chili powder, garam masala powder, and required salt. Stir well and cook covered for 5 min.

Add fenugreek leaves and continue cooking covered for another 5 min or until the potatoes are tender. Remove from heat.

Serve warm with rice or roti.