Mixed Veg Sambar

Ingredients:

5-6 Tindora/Thondekai

1/4 Carrot

1 flake of Caluliflower/Gobi

3-4 Lentils/Alasande

1/2 Raw Banana/Balekai

1/4 Radish/Mulangi/Muli

1/4 cup cooked yellow lentils/Thogari bele/Toor dal

2 tsp Sambar powder

Pinch of Turmeric powder

Pinch of Tamarind powder

Salt to taste

1/2 cup grated Coconut

1/2 tsp Mustard seeds

1 tsp Oil

2 Curry leaves

Recipe:

Chop all the vegetables into medium sized pieces and put it in a vessel. Add turmeric powder, tamarind powder, salt, 1/2 tsp of sambar powder, water and cook it well.

Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days) Add grated coconut, 1 1/2 tsp saamabr powder in a mixer and grind to a fine paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked vegetables and bring it to boil and stir well. (Add water, salt if required.) Add Mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to saambar.

It goes well with Rice/Dosas/Rottis/Chapathis.

Mulangi Palya

Ingredients:
1 medium sized Radish / Mulangi / Muli
1 medium sized Onion
Salt to taste
Pinch of Turmeric powder
1/4 tsp Chilly powder
2-3 tsp grated Coconut
2-3 Curry leaves
1/4 tsp Mustard seeds
1/2 tsp Black Gram seeds
2-3 tsp Oil

Recipe:
Chop radish and onion into small pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and chopped onion. Fry it for around 2-3 minutes. Then add chopped radish, turmeric powder, chilly powder, salt and cook well by adding sufficient amount of water. Once the water content is almost dried, add grated coconut and stir it. Keep the palya in low flame for about 2-3 minutes. It goes well with Rice.