Wednesday 2 December 2015



 Pumpkin,raw banana,elephant yam                   2 cups
Turmeric powder                                               ¼ teaspoon
Chilly powder                                                    ½ teaspoon
Coriander powder                                              ½ teaspoon
Cumin seed                                                        ¼ teaspoon
Garlic                                                                 2 pieces
Grated coconut                                                   ½ cup
Oil                                                                      2 desert spoons
Mustard                                                              1 teaspoon
Onion                                                                 1 teaspoon
Red chilly                                                           2 (cut each into 3 pieces)
Grated coconut                                                   2 desert spoon
Curry leaves                                                        accordingly
Salt                                                                      accordingly
Cook sliced pumpkin,raw banana and elephant yam with salt & water. Grind turmeric powder, chilly powder,coriander powder, cumin seed, garlic & ½ cup grated coconut. Add this mixture to cooked vegetable and boil. Add some boiled water to make enough gravy. Heat oil. Add mustard. Add red chilly, onion, grated coconut, curry leaves. Roast till it becomes golden brown. Add this to pumpkin mixture. Serve hot.



Raw banana.             1
Curd                             ½  lr.
Grated coconut          2 desert spoons
Green chilly                2
Cumin seed                 ½ spoon
Turmeric powder       ¼ spoon
Chilly powder              ¼ spoon
Oil.                                  1 teaspoon.
Mustard                         ½ spoon
Red chilly                     2
Curry leaves                accordingly
Salt                                 accordingly
Slice banana into small pieces and cook with water and salt.
Beat curd. Grind grated coconut, green chilly, cumin seed, turmeric powder and chilly powder. Add this to cooked banana.Stir to boil.Add curd. Heat oil.Fry mustard, red chilly and curry leaves.Add this to the cooked banana.Remove from heat.

Ginger Curry


1. Ginger                     200gm
2. Green chilly           20 gm
3. Curry leaves           some
4. Coconut oil            50 ml
5. Turmeric                1 teaspoon
6. Chilly powder       3 teaspoon
7. Salt                                    some
8. Tamarind              100 gm
9. Jaggery                  50 gm
10. Mustard               50 gm
11. Fenugreek
      Powder                1 teaspoon  
12. Asafoetida
         powder.             1/2 teaspoon.
Grate ginger. Slice green chilly into small pieces. Fry grated ginger in coconut oil until it becomes golden brown and grind. Mix salt and tamarind juice. Add turmeric powder, chilli powder, asafoetida,fenugreek powders and jaggery.Keep aside.Heat a pan, add coconut oil, fry mustard, onion,green chili, curry leaves,add fried ginger, tamarind mix and boil. Stir to make a slightly thick consistency.Remove from heat.


1. Ladies’Finger                    100 gm
2. Potato                               100 gm
3. Onion                                100 gm
4. Green chilly                      20 gm
5. Brinjal                               100 gm
6. Drumstick                        100 gm
7. Tomato                             50 gm
8. Coriander leaves             some
9. Curry leaves                     some
10. Dhal                                250 gm
11. Turmeric powder          1 teaspoon
12. Salt                                  some
13. Red chilly                       5
14. Chilly powder                30 gm
15. Fenugreek powder        ½ teaspoon
16. Coconut oil                     50 ml
17. Tamarind                        50 gm
18. Mustard                          50 gm
19. Asafetida                         20 gm
20. Coriander powder         50 gm

Cut ladies’ finger, brinjal and drumstick.Cook dhal. Add sliced onion and potato to cooked dhal and cook again. Add the other sliced vegetables and turmeric powder and cook. Boil adding tamarind juice, salt and asafetida. Add coriander powder, chilli powder, and fenugreek powder. Boil adding tomato pieces. Roast mustard and curry leaves in oil and add to the curry. Decorate with coriander leaves and serve.



1. Elephant Yam                       100gm
2. Kumbala Fruit            100gm
3. Pumpkin                               50 gm
4. Banana                         1
5. Snake guard                 1 piece
6. Drumstick                    1
7. Green gram                  50 gm
8.Carrot                            1
9. Tamarind juice            2 spoons
10. Grated coconut          1 cup
11. Green chilly                5
12. Salt                               1 spoon 
13. Coconut oil                 2 Teaspoons
14. Curry leaves                some
15. Cumin seed                 1 teaspoon
16. Chilly powder             1 Teaspoon
17. Turmeric powder       ½ Teaspoon
Cut vegetables into 2-3 inch pieces. Heat oil in a pan. Add green chilly and cumin seed and roast. Add vegetable pieces, salt, chilly powder and turmeric powder. Stir well. After half cooked, add tamarind juice. Mash grated coconut with remaining cumin seed and add to the vegetables. Cook well. Remove from heat. Add 1 teaspoon coconut oil and curry leaves. Mix well and serve.