Simple Keerai poricha kozhambu:
Spinach - 1 bunch
Toor dal - I guess 4 tbsp. (3/4th handful 
seriously this is how I measure 
)
Channa dal - 1.5 tbsp
Redchilli - 4
Coconut shreds - 1 tbsp(optional)
Turmeric - as required.
Salt - as required.
Oil - as required.
Tempering:
Panch puran seeds - 2 tsp or mustard seeds, jeera - 1/2 tsp
urad dal - 1.2 tsp
Method:
Fry channadal and red chille in oil and keep it aside to cool town.
In a wok, add toor dal and required water, cook till toor dal is mashable. Add turmeric powder, salt, spinach, mix it well. Let is cook for about 15 mins.
Now grind channa dal + red chillies +coconut shreds and add the powder to the spinach mixture.
Add a pinch of asofotida/perungaayam, tempered Panch puran seeds or mustard, jeera and urad dal. Mix well. Leave for about 2 mins.
Thats it. Keerai poricha kozhambu is ready. Enjoy as a main dish or a side for thengaai thuvayal rice.
TOMATO THOKKU WITH POWDERSIngredients:1 tbs gingelly oil1 tsp mustard seeds1 tsp urad dal2 sprigs of curry leaves¼ tsp asafetida powder500 grms ripe red tomatoes chopped½ tsp turmeric powder2 tsp chillie powder1 tsp tamarind paste¼ cup of water1 tsp sambar powder1 tsp coriander powder1 tbs of jiggerySalt to taste1 tbs of chopped coriander leavesMethod:Heat oil in a non-stick wok, add in the mustard seeds.Let it crackle, add in the urad dal, let it brown a bit.Add in the asafetida powder and curry leaves.Give a good stir.Add in the chopped tomatoes, turmeric powder, chillie powder,tamarind paste, stir fry nicely, add in the water.Put the flame in sim, and let cook, stirring occasionally.The tomatoes should have become mushy now.Add in the sambar, coriander, jiggery and salt.Stir well and cook for few minutes.The thokku, should be semi solid in consistency.Remove and garnish with the coriander leaves.
ASH GOURD WITH PODIIngredients:1 tbs oil1 tsp mustard seeds1 tsp urad dal1 sprig curry leaves2 cups of ash gourd cut into cubes¼ tsp turmeric powderSalt as neededWater just to immerse the ash gourds1 tbs thick tamarind paste¼ cup grated coconut ground to pasteTo Roast And Powder Coarsely:5 dry red chillies2 tbs urad dal1 tbs coriander seeds¼ tsp asafetida powderMethod:Heat a wok with the oil. Add in the mustard seeds, urad dal and curry leaves.Let them crackle well. Add in the cut ash gourd, turmeric powder and salt.Saute the ash gourd pieces well in the oil.Add in water, just to cover the ash gourd pieces. Cook till soft.Now add in the tamarind paste and the ground coconut.Stir well and let it come to a boil. Taste for salt and sourness.Lastly add in the coarsely grounded powder. Mix well.Remove and serve as a side dish.
PARUPPU SAATHAMIngredients:(A)2 tbs ghee1 inch cinnamon stick3 cardamom pods3 cloves(B)1 tsp mustard seeds1 tsp cumin seeds1 dry red chillie cut into pieces¼ tsp asafetida powder(C)2 cups rice, soaked for 15 minutes and drained½ cup toor dal soaked for ½ an hour and drained½ tsp turmeric powder1 tsp coriander powder(D)1 ½ cups of cubed mixed vegetables (carrot, beans, potato, green peas etc )3 green chillies, slit into 4 and cut across into 1 ½ inches in length1 inch ginger, made into pasteSalt to taste6 cups of boiling water¼ cup fresh coriander leaves choppedMethod:Heat the ghee in a pressure cooker, add in all the spices in (A)Let them infuse the flavor in ghee.Add in all the spices in (B), let them crackle well.Now add in all the ingredients in (C). fry the mixture gently for about 2 minutes.Now add in the mixed vegetables, cut green chillies, ginger and salt.Stir nicely the contents, add in the boiling water. Give a good stir.Put the lid on the pressure cooker, put on the weight.Cook on medium heat for about 5 whistles. Remove and let the pressure release on its own, before opening the lid.The rice and dal should be mushy. Add in the cut coriander leaves, mix well.Serve with , any side dish of your choice.
INJI PULI Ingredients: 2 tbs gingelly oil1 tsp mustard seeds200 grms young ginger cut into small pieces 100 grms green chillies cut into small pieces 1 sprig curry leaves cut into pieces1 cup of tamarind extract ( fairly thick) 1 tsp chillie powder1/4 tsp tumeric powder2 tbs brown or white sugar, or more to taste salt to taste METHOD: Heat the wok with oil. Add in the mustard seeds. Let it crackle.Now add the ginger, green chillies, and curry leaves And saute for 2 minutes, till they come tender. Now add tamarind juice, chillie, tumeric powders and let it boil on a medium flame, till it is thick. You have to stir the contents occasionally,until the raw smell goes. Now add the sugar, and salt, careful with the salt as tamarind has salt.Let it cook till the oil rises to the top. Remove and cool. Then store it in a bottle.
VENDI PULI PATCHADIIngredients:1 tbs oil1 tsp mustard seeds1 tsp urad dal1 tbs chopped ginger4 green chillies chopped1 sprig curry leaves1 cup chopped onions1 cup chopped tomatoes½ tsp chillie powder¼ tsp turmeric powder1 tbs thick tamarind juice1 cup boiled motchai11/2 cups vendi cut into ½ inch rounds, and shallow fried in oilSalt to tasteLittle cut coriander leaves.Method:Heat oil in a wok, add in the mustard seeds and urad dal.Let it brown, add in chopped ginger, chopped green chilliesand curry leaves.Add in the chopped onions and sauté till brown.Add in the chopped tomatoes, chillie and the turmeric powder.Add also the tamarind juice, stir fry till the raw smell goes.Add in the boiled motchai, sprinkle little water and stir fry dry.Lastly add in the fried vendi and salt to taste.Stir fry well, garnish with cut coriander and remove.
SPREAD
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