Recipes.

Curry leaves pitla/cootu.
Tamarind .......lime size. soak in a little water
Curry leaves.......Two cups [washed]
Grind these together to a smooth paste.
Pepper ...... 11/2 tea spoons, Chana dal........ one heaped table spoon, Dhania seeds.. .one table spoon, Jeera......1/2 table spoon,Dry chiily........4/5 as per taste, jaggery.... a little, oil4/5 table spoons. Fry the dry incredents in a little oil one by one and when cool grind to a fine powder.
Heat oil in a kadai add mustard, and asophotida, when it crackles add the ground paste and stir fry till the raw smell of curry leaves dissappear, add the ground powder and salt and jaggery and let it boil till the oil starts to suface stiring all the time. remove from fire and store in dry air tight container. this will keep for 15/ 20 days in fridge and is a good stand by gravy for rice.
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Dal and vegetable curry called Mathoda.
Tur dal ....1/2 a cup soaked for an hour or more.
Vegetable....... Senga, Banana flower, Methi leaves Any one of them... Two cups.
Red chillie....... 3/4 soak this with the dal to get good colour.
Green chilie........4/5 or as per taste,
Ginger.... one inch peice.
Jeera one tea spoon.
asophotida .....a little.
Salt to taste
mutard ..... 1/2 a tea spoon.
Oil.................150 ml
curry leaves And half cup coconut. Steam the cut and washed vegetable.
grind the dal with the both the chillies , ginger , jeera and coconut and a little salt coursly.
In a thick bottomed kadai pour the oil, when hot put the mustard, when it crackle add the ground dal and sir for a few ninutes , then add the vegetable and salt. Keep frying stiring now and then till the dal is done and is almost crisp.
Another method is to grind the dal add enough salt and steam it like idlis. Make the seosoning and add the dal which should have been cut into very small peices or if it is squeezed with the hand it will separate to look like rava. fry this with the veg for a few mins. this will not consume so much oil.
The dal can be ground and steamed and kept in freezer and used when ever wanted, the steamed dal will keep for a week or ten days.