Radish or beetroot vethakozhambu

Ingredients:
1 packet red radish or 3 beetroot sliced
1 lemon sized tamarind
1/2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
10 curry leaves
2 tsp sambar powder
1 tbsp jaggery
2 tbsp oil
1 tsp cilantro chopped
1/4 cup toor dal cooked
Salt to taste

Method:
Slice the red radish.
In a deep pan add oil, mustard seeds, fenugreek seeds, curry leaves, asafoetida, turmeric, and sambar powder. Add the squeezed tamarind water, salt, and jaggery. Allow it to boil, then add the cut radish and allow it to cook.
Finally, add the toor dal and boil for 5 minutes. Garnish with cilantro and serve hot with rice. Use the same method for making with beetroot.

Palak bhaji

Ingredients:
1 bunch of palak leaves
2 onions
2 tomatoes
2 green chilies
8 curry leaves
1/2 tsp turmeric
1/2 tsp red chili powder
1/4 tsp asafoetida
1/2 tsp mustard seeds
1 tsp cumin seeds
2 tbsp oil
Salt to taste

Method:
Dice the onions and tomatoes, and chop the green chilies.
In an frying pan put oil and add mustard seeds, cumin, curry leaves, asafoetida, turmeric, and once the mustard pops add the red chili and onion. Sauté for a while, then add the tomatoes. Sauté some more then add the palak leaves, add salt and allow it to cook until the palak leaves are done and the curry mixes well.
Serve with chapati or paratha.

Onion sambar

Ingredients:
1 packet frozen baby onions
1 tbsp chana dal
1 tbsp coriander seeds
8 red chilies whole
1/2 tsp black pepper
1 1/2 cup toor dal
1 tbsp jaggery
1 small gooseberry sized tamarind
2 tbsp coconut shredded
1/2 tsp turmeric
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 green chilies
2 tbsp oil
8 curry leaves
1 tbsp cilantro shredded
Salt to taste

Method:
In a frying pan add 1 tablespoon oil, put channa dal, coriander seeds, red chili, black pepper, coconut and fry until the chana dal and coconut turn golden. Remove onto a plate.
Grind everything along with cilantro and few curry leaves into a paste.
Take one tablespoon oil, put mustard seeds, curry leaves, asafoetida, turmeric and when the mustard pops add the onions and sauté for a while.
Extract the tamarind juice, add it to the onions, then add salt. Allow it to boil until the raw smell of the tamarind is gone. Add jaggery and the ground paste. Let it boil.
Pressure cook the dal and mix with the onion mixture.
Serve with rice, idli or dosa.

Masala vadai

Ingredients:
3 cups of chana dal
1 cup of toor dal
12 medium-sized green chilies
1/2 tsp asafoetida
3 medium-sized onions
1 tbsp curry leaves
2 tbsp cilantro chopped
Salt to taste
Oil for deep frying

Method:
First soak the dal and green chili for an hour.
Grind the dal, chili, asafoetida, and salt into a course dough.
Add cilantro, curry leaves and mix well with the dough.
Pour oil in a deep pan, keep on medium flame. Take a small portion of the dough, make it like patties and drop it in the oil. Deep fry into golden and crispy vadai.

Chayote squash kootu

Ingredients:
4 chayote squash
2 tbsp channa dal (split gram lentil)
3 red chilies whole
1 tsp cumin seeds
4 tbsp coconut shredded
1/4 tsp turmeric
1/2 tsp mustard seeds
1 tsp urad dal
8 curry leaves
1/4 tsp asafoetida
1 tbsp jaggery
1 tsp butter
Salt to taste

Method:
First wash the channa dal and cook in a deep pan. When the dal is tender add the chayote squash, peeled and diced, salt, and turmeric. Allow it to cook.
Grind 3 tbsp of coconut, cumin, red chili, and grind into a paste.
When the squash is cooked, add the ground coconut and jaggery.
In a separate pan put butter, when it melts add mustard seeds, urad dal, curry leaves, asafoetida, and 1 tbsp coconut. When the dal and coconut turn golden pour it on top of the cooked squash and let everything mix well. Remove from fire.
Serve with rice or chapati.

Palak (mustard greens) paneer

Ingredients:
1 packet frozen palak (minced)
1 packet frozen fried paneer
1 large onion (diced)
1 inch piece ginger
2 green chilies
1/2 tsp garam masala
1/2 tsp cumin seeds
1/4 tsp red chili powder (if additional heat desired)
1/4 tsp turmeric powder
3 tbsp olive oil
2 tbsp cream
Salt to taste

Method:
In a saucepan put 2 tablespoons of oil and sauté the onions and green chilies with cumin until golden, then grind the ingredients with ginger and red chili powder.
Return the ground mixture to the pan and sauté in 1 tablespoon of oil. Add turmeric, garam masala and salt.
Add the frozen palak and sauté for a while. Add water and the fried paneer and allow to cook together. Top with 2 tablespoons of cream and simmer until everything comes together.
Serve with chapati. 

Chayote squash peel chutney

Ingredients:
4 chayote squash peels
1/2 bunch cilantro
1 tsp tamarind
2 tbsp urad dal (white split lentil)
10 whole red chilies
1/4 tsp asafoetida
1 tbsp oil
Salt to taste

Method:
First peel the skin of chayote squash, wash and keep aside.
Put oil in a pan and add urad dal, red chilies, and asafoetida. When the dal turns golden color, take it out and in the same pan put the chayote squash peel and sauté. Add a little water to cook it.
Grind the fried dal and chilies, add tamarind and grind until the chili is fully crushed.
Now add the chayote squash peel, cilantro, salt and grind the whole thing until it becomes a smooth  paste. Add water while grinding if needed.
Store in an air-tight container. Serve with rice, chapati, dosa, idli, or even as a sandwich spread.