sprouted pachai payaru gravy/sprouted green gram gravy:

Ingredients:                                                                       serve:4

 Sprouted Pachi payaru.....3cups
 Big Onion..........................1 no
 Turmeric powder...............1/4tsp
 Red chili powder................1tsp
 Coriander powder..............1tsp
 Garam masala powder......1tsp
 jeera(cumin) powder..........1tsp
 Salt......................................as needed

For grinding:

 Tomatoes....................3 medium size
 Green chili..................2 nos
 Small onion.................10-15 nos
 Fresh Groundnut.........2-3 tbsp(grated)
 Ginger.........................1inch

For seasoning:

 Cardamon.............................2-3
 Cinnamon( Pattai)................1 inch pieces 3nos
 Fennel seeds(sombu)............1tsp
 Oil.........................................3-4 tbsp

For garnishing:

 Coriander leaves....................few
 

Method:

 Cook the sprouted green gram in the cooker for one whistle
 and lower the flame in 2 minutes.

Blend the ginger,green chili,coconut,onion,tomato pieces to a paste.

 Heat oil in a Pan/kadai add seasoning things,let it sizzle , add big onion, saute till the onion become soft.

 Now add the ground paste and saute till the raw smell disappears .

 Add the masala powder one by one,saute for one minute,add cooked sprouted green gram,salt and mix well.

Add water to get the desired gravy consistency and cook for 5 minutes in lower flame.

 Now sprouted green gram gravy is ready,garnish with coriander leaves

Serve this gravy with steamed rice,chapathi or poori and side dish for rasam satham.
   

Pudhina rice/Pudhina pulao with fresh green peas

 

Ingredients:

Rice...........................1.5 cups(normal raw rice)
Fresh green peas........1 cup(optional)
Potato.........................1 no(optional)
Green chili..................3-4nos
Mint (pudhina)...........1cup (tightly backed)
Coriander leaves.........1/2 cup(tightly backed)
Grated Coconut...........2tbsp
Onion(small)...............1/2 cup
Garlic..........................5-6 pod
Ginger.........................1inch
Ghee...........................as needed
Butter..........................1tbsp
Oil...............................2tbsp
Lemon juice................1tbsp
Salt........................as needed
3cups water or adjust to suit your rice variety

  Seasoning:

 Bay leaf..............1no
 Cloves................3-4 nos
 Cardamom.........3nos
 Cinnamon..........2-3 inch stick
 Black pepper......10nos
 Fennel seed........1/4tsp

 Method:

1. Wash and soak the rice in water for 15 minutes.

2.Grind coconut,green chilies,ginger,garlic,onion, pudhina (mint    
   leaves), coriander leaves to as smooth as possible without adding
   water and keep aside.

3.Heat 2tbsp oil and butter in the pressure pan,  add the
   seasoning things one by one,fry the spices for some seconds
   till they become aromatic .

 4. Add green peas,potato saute for one minute.

5. Add the ground paste and fry on a low flame for about
    2-3 minutes.

6. Pour water and salt.Bring it to a boil.

7. Add soaked rice,lemon juice,salt and cook the rice
    till the water almost evaporates.

8. Close the cooker lid,allow to one whistle,
    then2 min on a low flame and switch off.

9,  When the pressure goes away, open the lid add ghee and
     mix well.

10. Serve Pudhina rice with carrot/onion thayir pachadi or any kurma.

STUFFED VENDAIKAI /LADIESFINGER

Ladies finger (vendakkai).......250 gm

For stuffing:

Groundnuts.........3tbsp
seaseem seeds...1tbsp
Chili powder........11/2tsp
Coriander powder...1tsp
Turmeric powder......1/4tsp
Tamarind.......gooseberry size[wet in water]
Curry leaves...........few
salt......................needed

For tempering:

Oil...........3tbsp
Mustardseeds.....1tsp
Jeera............1/2tsp
Curry leaves...few

Method:

1.Wash and Cut the edges of Vendaikai.

2.Cut the vendaikai in two pieces,make a long slit and keep aside the pieces.

3.Fry the groundnuts,seaseemseeds,curry leaves and powder it with tamarind.

4.In a mixing bowl, add chilli powder, coriander powder, turmeric powder, and
   salt needed. Mix well and stuff the lady's finger with this masala.

5.Heat oil is a pan/kadai, add mustardseeds seeds, when it splutters,add jeera,
   curry leaves .

 Then add all the stuffed vendaikai  and cook uncovered for
   5-10 minutes on low flame stirring now and then or till the okra is tender.

        You can use, capsicum, egg plant, & bitter gourd instead of vendaikai

vazhaipoo-(--banana flower--)-Kurma curry

                                          

Ingredients

• Banana flower (vazhaipoo)--(Medium size)-1no  (cleaned)
• Onion (small onion-Chopped 1cup)___2 nos (thickly sliced)
• Sambar powder ________________  2tsp
• Turmeric powder________________  1/4 tsp
• Tomato________________________3nos (roughly chopped)
• Cumin(jeeragam) powder__________ 1tsp
• Coconut paste__________________3-4 tbsp
• Curry leaves____________________few
• Coriander leaves ________________few
• Oil___________________________2tbsp
• Salt __________________________to taste
• For seasoning___________________Pattai, Elakkay, Sombu (Cinnamon,cardamom,fennel seeds)

Method: 

 1- Cook cleaned vazhaipoo (banana flower)with 1 cup of water
     for 4-5 minutes in medium flame.

2-  Heat a small cooker or a vessel,add 2tsp oil and onion.

3-When onion slightly cooked,add cooked banana flower,
   tomatoes,turmeric powder. sambar powder,cumin powder,
   salt and saute for 1-2 minutes.

4-Cook this with 2-3 cups of water (In cooker -1 whistle) for
   five minutues.

5-Now add coconut paste ,cook for 2 minutes, add curry leaves,
 coriander leaves and seasoning with  cinnamon (pattai ),   
 cardamom (elakkay) and
 fennel seeds (sombu)