Ingredients:

Tamarind – small lemon size

Thick butter milk(slightly sour) – 150 ml or 1 glass

Ladies finger – cut into 1 inch pieces

Mustard – 1/2 tsp

Curry leaves – to garnish

Salt – to taste

For Masala:

Dry Red chillies – 6

Urad dhal – 2 tablespoon

Fenugreek – 1 tsp

Asafoetida – a pinch

Grated coconunt – 1/2 cup

coconut oil – 2 tsp

Method:

1. Take a tawa, heat 1 tsp coconut oil and fry the masala ingredients except coconut.

2. Allow it to cool and get them grinded along with coconut adding little water.

3. Extract thick juice from tamarind adding little water.

4. Take a thick bottomed vessel and add the tamarind juice and salt and allow it to boil.

5. Now add the ladies finger and allow it to cook.

6. When half cooked, add the paste and stir well.

7. After 5 mins, add the butter milk and boil for just 4-5 mins and turn off the stove.

8. Heat 1 tsp coconut oil and add mustard and curry leaves and season it over the prepared kuzhambu.

Puli Kuzhambu

This is a traditional recipe that goes very well when served with parupu usili, chepan kizhangu fry and vazhaikai poriyal.

Ingredients:

Oats – 1 cup

Moong dhal – 1/2  cup

Pepper – 1 tsp

Jeera – 1/2 tsp

Ginger – a small piece

Green chilli – 2

Salt – to taste

Cabbage, beans, carrot – 1 cup

Garlic – 2

Oil – 2 tsp

Coriander leaves – to garnish

Method:

1. Soak the oats in water mixed with little salt.

2. Chop the vegetables finely and keep them ready.

3. Get the moong dhal cooked.

4. Take a tawa, add oil, pepper, jeera, ginger, garlic, green chilli and saute.

5. Now add the vegetables, cooked moong dhal and mix well.

6. Allow it to cook in low flame and add the oats and mix well.

7. Garnish with coriander and serve hot.

Healthy and good fibre rich breakfast ready.

Ingredients:

Ripe tomatoes – 4 (remove seeds, peeled and chopped)

Olive Oil – 2 tablespoon

Onion chopped – 1

Garlic crushed – 1

Red pepper chopped – 1 small (optional)

Chicken or vegetable stock – 4 cups

Tomato paste – 4 tablespoon

Method:

1. Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.

2. Add the tomatoes and cook for another 10 minutes.

3. Add the tomato paste, salt and pepper to taste.

4. Cover and simmer the stove for 15 minutes.

5. Allow to cool slightly and grind them in a mixie until it is smooth.

6. Return to the pan and heat gradually.

7. Cook for 2 minutes and serve hot.

Ingredients:

Green gram sprouts – 1 cup

Chopped Onion – 1

Tomato – 2

Grated carrot – 1

Sliced Cucumber – 1/2 cup

Coriander – to garnish

Salt -to taste

Pepper – as required

Chaat masala – a pinch

Lemon Juice – 1 tsp

Method:

1. Wash and chop tomato, onion, coriander leaves.

2. Peel off the skin and chop the cucumber to fine pieces.

3. Steam cook the sprouts by sprinkling water and adding a pinch of salt.

4. Take a bowl add cucumber, grated carrot, onion, tomato, cooked sprouts, salt, pepper and chaat masala and mix well.

5. Now add the lemon juice and mix well.

6. Garnish with coriander leaves and serve.

This salad is very good for all age group. Since rich in fibre it is good for dieting people, diabetic and cholesterol patients.