Onam

Paripe

ngredients :

1.	Lentils (green gram dal - 1cup Water - 3cups Turmeric powder - 1/2tsp
2.	Salt - to taste Ghee - 2tsp

Method of Preparation :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.

Sambar

ngredients

Serves 10

1.	Bitter gourd - 1/2 Brinjal (egg plant) - 1no Drum Stick - 1no Ladies finger - 4nos Red chillies - 4nos (split into2)
2.	Sambar dal (Red gram dal) - 1cup Turmeric powder - 1/2tsp leaves - 1sprig Water - 3cup	4.	Dried coriander seeds - 2tbs
3.	Tamarind - size of a golf ball Water - 1cup Red chilli powder - 1tsp Salt - to taste Curry leaves - 1sprig Asafoetida powder - 1/4tsp Grated molasses - 1/4tsp Coconut oil - 2tbs		White gram dal - 1/4tsp Fenugreek - 1/4tsp Dried chilli - 4nos Coconut oil - 1/2tsp
		5.	Coconut oil - 2tsp Mustard - 1tsp Dried chillies split into 2 - 2nos
		6.	Coriander leaves - few

Method of Preparation :

Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.

Fry the 4^th ingredients in ¹/₂tsp coconut oil. Grind it to a smooth paste and keep aside.

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Avial

Ingredients :

1.	Yam sliced thinly into 11/2" length pieces - 1cup Cucumber sliced lengthy into 11/2" thick pieces - 1cup Snake gourd sliced into 11/2" length pieces - 1cup Carrot sliced into into 11/2" length pieces - 1/4cup Long runner-beans sliced into 11/2" length pieces - 1/2cup Drumstick cut into 2" length pieces - 2nos
2.	Raw bananas sliced into 11/2" length pieces - 1no Mango pieces - for sour
3.	Turmeric powder - 1/2tsp Salt - to taste
4.	Grated coconut - 1/2quantity Green chillies - 5nos Cumin seeds - 1/2tsp
5.	Curry leaves - 2sprigs Coconut oil - 3tbs

Method of Preparation :

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Thoran

Ingredients :

1.	Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm
2.	Coconut oil -2tsp Mustard seeds - 1/2tsp Black gram - 1tsp Dried red Chilly (cut into 2-3 pieces) - 4 no.
3.	Salt - to taste Turmeric powder - 1/4tsp Red chilly powder - 1/4tsp
4.	Coconut - 1 cup cumin Seeds - 1/4tsp Curry leaves -2 sprigs Garlic cloves - 2

Method of Preparation :

Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and sauté 2^nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.

Erissery with Yam

Ingredients :

• Yam cut into small pieces - 60gms
• Big raw banana - 1
• Pepper powder - 1tsp
• Turmeric powder - ¹/₄tsp
• Water - 1cup
• Salt - to taste
• Grated coconut - ¹/₂coconut
• Cumin seeds - a pinch
• ghee - 10gm
• Coconut oil - 1tbs
• Mustard seeds - ¹/₄tsp

Method :

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.

Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.

Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.

Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.