Kadalai Curry (Black Chenna Curry)

Requirements:
Black Chenna - 2 Cups (Soaked in water for 7-8 hours)
Chopped Onions - 1/2 Cup
Chopped Tomatoes - 2 nos
Cut Coconut Pieces - 2 tp
Ginger Garlic Paste - 1/2 tsp
Salt to taste

For dry roast:
Red Chili -4 nos
Grated Coconut - 1/4 cup
Turmeric Powder -1/4 tsp
Coriander Powder -1/2 tsp
Cinnamon Stick - 1
Garam masala - 1/2tsp
Dry roast all the ingredients and make it paste adding little water using a blender and keep it aside.

For Seasoning:
Mustard Seeds, Urad dal, Jeera, Hing and Curry leaves, Oil.

Procedure:

• In a cooker or heavy bottom skillet heat Oil and do the seasoning with above ingredients.
• Then fry the chopped onion until it transparent.To cook onion little fast add half of the salt this time.
• Now add chopped tomatoes, cut coconut pieces and ginger garlic paste together and saute till the tomatoes cooks fully.
• Time to add the dry roast masala's to the above mixture and fry for 2 minutes.
• Now add the wash and clean soaked black chenna to the gravy we made. Check the salt.
• Add require amount of water and cook until the black chenna cooked. (Pressure cook it for 15- 20 minutes.)
• Hot and spicy black chenna curry is ready to go with Appam or puttu.

Broccoli and Carrot Poriyal

Requirements:

Grated Carrots - 1 Cup
Chopped Broccoli florets - 1/2 Cup
Green Chillies - 2 nos(slits in center)
Onion - 1 (Chopped)
Turmeric Powder -1/4 tsp
Chili Powder -1/4 tsp(optional)
Hing  a pinch
Salt to taste

For Seasoning:
Mustard seeds, Urad Dal, Curry leaves, Oil for seasoning.

Procedure:

• Heat the pan with little oil, once it hot do the seasoning with above seasoning ingredients.
• Then saute the chopped onion until it golden brown.
• Now add the grated carrots and chopped broccoli florets to the above onions. Fry for 2-3 minutes, this will cook so quickly.
• Add turmeric powder, Hing and salt to taste.
• Saute for another one more minute. 
• Ready to go with rice or roti.