How to prepare Kerala sambar

Ingredients	Quantity
Tuvar dal (arhar dal)	½ c up
Small onion(shallot)	10 nos
Ladies finger(okra)	3 nos
Bringal	1nos
Drumstick	1nos
Snake gourd	100gms
Yam	200gms
Potato	1nos
Hyacinth bean(amarakka)	4nos
Cucumber	100gms
Tomato	2nos
Plantain(banana)	1nos
Carrot	1nos
White pumpkin	100gms
Green chilly	6nos
Curry leaves	little
Mustard seeds	½ tsp
Chilly powder	1  ½  tbs
Coriander powder	2 tbs
Turmeric powder	2tsp
Asafoetida	A pinch
Tamarind	1 amla sized ball
salt	For taste
Water	500ml

.    Chop the vegetables  to  small square pieces.          Put tuvardal, vegetables, 5 cups of water, 1tea spoon turmeric powder and little salt into a pressure cooker and cook it for 15 minutes.         Then add chilly powder, coriander  powder, turmeric powder,asafetida and curry leaves and allow it to boil.         Put tamarind in a half cup of water and squeeze it well and pour it to cooker ;add salt and water if it is necessary.        Allow it to boil for 5 minutes.         In a  pan, heat  oil and crackle the mustard seeds, chopped small onion , 3 red chillies and curry leaves when it becomes golden brown pour in to cooker.       Now kerala sambar is ready to serve.

How to prepare kerala chicken curry | Chicken Curry Recipes

                       

Ingredients	Quatity
Chicken	1 kg
Small Onion	250gm.
Big Onion	2 nos
Crushed Ginger & Garlic	1 tb spoon
Tomoto	1 large
Green Chilly	6 no’s
Garam Masala	1 tb spoon
Red chilly powder	2 tb spoon
Turmaric powder	2 tea spoon
Pepper powder	½ tb spoon
Coriander powder	1 tb spoon
Coconut Milk	1 cup [250ml]
Oil	2 tb spoon
Salt	To taste
Curry leaves	little

 How to prepare:

         

Wash chicken well Marinate Chicken with 1 tbs chilly powder , ½ tbs coriander powder, 1 tsp turmeric powder , ½ tbs pepper powder and salt. Keep it for 30 minutes. Chop big onion in to long slices . Chop small onion and tomato. Chop green chilly in to long slices Cook chicken in pressure cooker for 5 minutes. In a large pan, heat the oil Crackle the mustard seeds. Add ginger and garlic, and then toss in the sliced onions. Sauté the onions till it become golden  brown. Add  1tbs chilly powder, ½ tbs coriander powder,a pinch of turmeric powder, and little salt, and sauté over a low flame. Then add sliced tomato   and curry leaves and continue sautéing  for 2 minutes. Add the chicken  pieces and add   1tsp garam masala and mix well.           Pour  coconut  Milk in to this and boil it in low flame for 10-15 minutes. Now Kerala Chicken Curry is ready to serve.