Paripppu kari

Ingredients:
Green gram fried , crush into two and cleaned  - 1 cup
Grated coconut - 1 cup
Turmeric powder - 1/2 tsn
Cuminseed (jeera) - 1 tsn
Garlic - 2 pcs
Curry leaves
Coconut - 1 tbsn

Method:
Cook the cleaned green gram with salt and 1 cup water. It should be fine cooked.Grind the coconut with turmeric powder, cuminseed and garlic for 2 minuted so that the coconut should grind in medium stage. Add this to the cooked green gram with necessary water and boil. Add curry leaves and coconut oil . Serve hot.

This curry with pappadam is an unavoidable dish in sadya.

chammanthipodi

Ingredients:
Red chilly - 10 nos
Uzhunnu  - 1/4 cup
Parippu - 1/4 cup
Asafoetida - 1' piece
Grated coconut - 2 cup
Curry leaves - 2 - 3 spring
Tamarind - size of a small lemon
Coconut oil - for frying

Method:
Heat oil in a pan. Fry asafoetida, red chilly, uzhunnu, parippu in to brownish. Pour it to a dish and fry coconut and curryleaves without adding oil. When the coconut gets brownish, switch off the stove.
Grind the fried ingredients with necessary crystal salt and tamarind. Mix well and use. Keep in a dry bottle.

puilinkari

Ingredients:
Red chilly - 5 nos
Corriander - 1 tbsn
Toordal (parippu) - 1 tbsn
Shallots (chuvannulli) sliced - 2 tbsn
Curry leaves - 2 spring
Tamarind soaked in 1/2 cup water
Asafoetida (solid) - size of 1/2" square piece
Coconut oil - 1 1/2 tsn
Mustard seed - 1tsn

Method:
Heat 1/2 tsn oil in a pan and fry asafoetida. Then add red chilly, corriander, toordal, 1 tbsn shallots sliced,1 spring curry leaves and fry to get brownish. Grind this in a mixer into fine paste.Add tamarind juice, salt and 1 cup water.
Heat remaining coconut oil in a pan and add red chilly, mustard, shallots sliced 1 tbsn and curry leaves  for seasoning.Pour the prepared gravy and boil.
This is a nadan ozhichukari.

Potato koottukari

Ingredients:
Potato cut into 1" square pieces - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 2 nos
Chilly powder - 1/2 tsn
Corriander powder - 2 tsn
Turmeric powder - 1/2 tsn
Masala powder - 1 tsn
Thick coconut milk - 1 cup
Method:
Cook the potato, onion and green chilly with 1/2 cup coconut milk, 1/2 cup water, turmeric powder and salt.When the potato is well cooked, add chilly powder, corriander powder, masala powder and 1/2 cup coconut milk and boil. The gravy should be as per your need.

Pumplin pahcadi ( Mathanga pachadi)

Ingredients:
1. Pumpkin cut into small pieced - 1 cup
   Green chilly cut into small pieces - 2 nos
2. Grated coconut - 1 cup
   Chilly powder - 1 tsn
   Cuminseed - 1tdn
3. Tamarind soaked in water - 1/4 cup
4. Crushed mustard - 1 tsn
5. Coconut oil - 1 1/2 tsn
    Red chilly - 2 nos
   Mustard - 1 tsn
  Curry leaves
6.Salt - to taste

Method:
 Gook the pumpkin and green chilly with salt and 1/2 cup water. Grind the ingredients no.2 into a fine paste. Add this and crushed mustard to the cooked  pumpkin with necessary water. Heat till it begins to boil.Heat oil in a pan and add red chilly, mustard and curry leaves for seasoning and pour it ot the curry.

This is a nadan ozhichukari

Bitterguard fry (Pavakka mezhukkupuratti)

Ingredients:
Bitterguard sliced - 1 cup
Onion sliced - 1/2 cup
Green chilly sliced - 3 nos
Turmeric powder - 1/2 tsn
Salt - to taste
Coconut oil - 2 tbsn
Method:

Mix bitterguard, onion, green chilly, chilly powder, turmeric powder, salt etc and leave for 30 minutes. Heat oil in a pan and put the  vegetables and cook with covered  for 5 minutes. Remove the cover and fry it in a low flame till it turns into brownish.

Ginger curry (Inchikkari)

Ingredients:
Ginger sliced - 1 cup
Chilly powder (fried) - 1 tsn
Corriander powder (fried) - 1/2 tsn
Asafoetida powder - 1 pinch
Tamarind( size of a small lemon) soaked in 1/2 cup water
Coconut oil - 2 tbsn
Red chilly - 2 nos
Mustard seed - 1 tsn
Curry leaves
Salt
Method:

Fry the sliced ginger in 1 1/2 tbsn coconut oil and grind well.Add chilly powder, corriander powder, asafoetida powder, tamarind juice, 1/2 cup water and salt to prepare the curry. Heat 1/2 tbsn coconut oil in a pan and add red chilly, mustard seed and curry leaves for seasoning. Pour the prepared curry to this and boil till water dries up to 1/4 cup.