Karamani kuzhambu

Ingredients
1.Black-eyed peas (karamani) -150gms
2.Onion-1
3.Tomatoes-2
4.Potato-2
5.Drumstick-1
6.Brinjal-4
7.Tamarind-1tbsp
8.Chilly+coriander powder-3tsp
9.Turmeric powder-1/4tsp
10.Oil-2tbsp
11.Fenugreek seeds-1/4tsp
12.Mustard+urad dhal-1tsp
13.Curry leaves-few
14.Salt
15.Coconut Paste-3tbsp(optional)

Method
1.Cook, washed and soaked black-eyed peas in a pressure cooker (It takes only five minutes).
2.Heat oil in a pan, add mustard+urad dhal and curry leaves. When it begins to splutter add fenugreek seeds.
3.Add sliced onion when the colour of the fenugreek seeds changes. Saute the onions till they turn  pink, add chopped tomatoes.
4.Once the tomatoes are cooked, add the vegetables, chilly+coriander powder, turmeric powder,salt, stir well and add 1cup of water.
5.Bring it to a boil, cover the pan and leave it to cook on medium heat. When the vegetables are 3/4cooked add the cooked black-eyed peas and the tamarind paste(diluted in water).
6.Cover the pan and cook for a few more minutes, until all the vegetables are cooked completely.
7.If desired, add coconut paste and bring it to a boil and wait till everything is well combined. Serve with rice. (Originally my grandmother used to make this gravy, with black eyed peas and plantains(vazhaikkai), but i like this combination of vegetables )

Channa masala

Ingredients
1.Channa-150gms
2.Onion-2(ground to a paste)
3.Tomato-1/4k(ground to a paste)
4.Ginger garlic paste-1tsp
5.Chilly powder+coriander powder-2tsp
6.Turmeric powder-1/4tsp
7.Tomato ketchup-1 1/2tsp
8.Oil-2tbsp
9.Cardamom, cloves, cinnamon-2 each
10.Salt, coriander leaves

Method
1.Soak, dry Channa for 8 hours, and cook  it in  a pressure cooker for 10 to 12 minutes.
2.Heat oil in a pan, add cardamom, cloves and cinnamon.
3.Add ground onion paste and stir for two minutes, add ground tomato paste and saute for a few more minutes and add ginger garlic paste. Keep stirring, then add the chilly+coriander powder, turmeric powder, salt and saute until everything is well cooked.
4.Add cooked Channa along with the water to get a gravy consistency. Bring it to a boil, add tomato ketchup, stir well and keep on low heat for five minutes until the oil separates out. Serve garnished with coriander leaves.

Cabbage porial

Ingredients
1.Cabbage -1/4k
2.Onion-1
3.Green chilly-2
4.Coconut - 2tbsp
5.Mustard+urad dhal-1tsp
6.Bengal gram-1tsp
7.Curry leaves- few
8.Oil -1tbsp

Method
1. Heat oil in a pan, add mustard+urad dhal, Bengal gram. When it changes colour add curry leaves, finely chopped onion, green chillies and saute for two minutes.
2. Add chopped cabbage stir well, cover the pan and cook on low heat. When done add salt, shredded coconut and serve garnished with curry leaves.