Milagu Kulambu

This is good for your stomach if taken with rice once a month or so.

Ingredients:

1. Black pepper/Milagu 1 Table Spoon.
2. Red Chillies/Milagai vattal 3 or 4
3. Urad Dal 1 Table spoon
4. Channa Dal 1 T spoon
5. Coriander seeds/dhaniya 1 T spoon
6. Tamarind/Puli size of a lemon/if paste use 1 and 1/2 Table spoon.
7. Asafotida/Hing small bit/1/2 T spoon powder
8. Jeera 1 T spoon
9. Oil 1 Table spoon
   
10. Curry leaves 2 hand full
11. Salt to taste
12. mustard seeds little
    

Soak Tamarind in hot water and take the (thick) tamarind juice . If paste add little water and keep aside.
Fry all the above ingredients ( blackpepper, jeera, urad dal, channa dal, dhaniya, red chillies, asafotida ) in a thick bottomed vessel with little oil. When urad dal turns brown add the curry leaves and fry for some more time.
Grind the fried items into a paste adding little water.
Keep the kadai/thick bottomed vessel on the stove and add oil and put mustard seeds. Once it splutters add the paste and turn it over a little. Add the tamarind water and salt to taste. Stir well. Let the mixture boil well and once it is thick and in the right consistency of 'milagu kulambu' remove from stove.

This can be kept for 2 / 3 days even in normal temperature. it will not get spoil t. If kept in Fridge can be used for longer period.

Coriander chutney/Kothamalli Thuvayal

This dish can be eaten mixed with cooked rice and can also be eaten as side dish with any Indian Breads.(Chapathi etc).

1. Ingredients:

1. Coriander a few bunches
   
2. Urad Dal 1 table spoon
3. Red dried chillies 2
   
4. Channa Dal 1 t spoon
   
5. Tamarind a very small bit, if paste very little
6. Asafotida powder 1/2 t spoon (optional)
7. Salt to taste
8. Cooking oil 1 t spoon

Fry the dals and chillies and asafotida in a 'Kadai' or a thick bottomed pan till brown. Add the tamarind and salt and mix and keep this separate. In the same Kadai put the cut and cleaned coriander leaves and turn around with a ladle for a few minutes. Switch off the stove.
Grind the dals in a mixer/blender and it will become powder. Now add the coriander leaves and grind it into a thick paste adding very little water. Once the paste is smooth remove and keep it in a bowl the chutney is ready.
Second Method.
This also can be done in a different way using fresh green chillies and fresh coconut.
Method is same. Fry the dals without the red chillies (not needed for this method)
Remove the fried dals and put the coriander leaves in the 'kadai' and also 2 green chillies and fry for few minutes. While grinding , after the dals are powdered add the coriander leaves, green chillies and also fresh grated cocnut about 2 table spoons.
once it is ground to a paste the chutney is ready.