Varutharacha Sambhar

Ingredients:
 Toor dal:1/4 cup
Shallots:7 to 8(cut into halves)
Drumstick:1 (cut lengthwise)
Winter melon/vallerica:1 cup
Tomato:1 (cut lengthwise)
Carrot:1
Potato:1
Tamarind:1lemon sized
Salt to taste
Turmeric powder

For roasting:
Chana dal:1tspn
Urad dal:1/4 tspn
Shallot:1 no
Curry leaves
Asafoetida:1/4 tspn
Coriander seeds:3 tbsp
Dry red chillies:5 no:s
Grated coconut:1/2 cup
Eastern sambhar powder:1tspn

For seasoning:
Mustard seeds:1 tspn
Curry leaves
Coconut oil:1tbsp
Dry red chillies:2 nos(broken)

Soak tamarind and keep aside.Cook dal  adding turmeric powder and enough water.Keep it aside.Cook the vegetables adding salt ,turmeric powder and little water.Once the vegetables are half cooked add tamarind extract and cook until done.Meanwhile heat 1 tspn oil in a pan and fry urad and chana dal.Add coriander seeds till it changes into slightly brown.Add coconut,curry leaves,shallot.Fry till the coconut turns brown.Add asafoetida and sambhar powder and switch of the flame but continue stirring.Cool and grind this to a paste adding adequate amount of water.Once the vegetables are fully cooked add the cooked dal and stir.Then add the roasted coconut paste and add adequate amount of water.Bring to boil.Remove from the stove and garnish with curry leaves.Season with mustard seeds,curry leaves and dry red chillies.Serve hot with rice,idli or dosa.

Fresh Mango Salsa

Ingredients
Fresh mango:1 large(diced)
Jalapenos:2 (seeds removed and dices)
Onion:1 small (finely diced)
Tomato:1 medium (diced)
Tomato ketchup:1/2 tspn
salt to taste
Lemon juice of 1/2 fresh lime
Finely chopped coriander leaves:1 tbsp

  Mix all the ingredients in a bowl and keep aside covering with a lid for half an hour before serving.

pottu kadala (roasted gram) and coconut chutney

Ingredients:
Roasted gram:1 handful
Grated coconut:3/4cup
Shallot:1
Salt to taste
Lemon juice/tamarind:According to taste
Green chilli:3 to 4
Oil:1 tspn
Mustard seeds:1/2 tspn
Curry leaves
Dry red chilli:1 no

      Grind coconut and green chillies to a paste adding enough water.Then add roasted gram,shallots and salt to taste.Coarsely grind and transfer to a bowl.If you are using tamarind,add a small piece of tamarind while grinding or garnish with lemon juice.Season with mustard seeds,curry leaves and red chilli.Serve with dosa,idli or pongal.