Thoran

Serves: 4~5
Preparation time: 5min 

Cooking time: 20min 

Ingredients

* Cabbage - 500gm

* Coconut - ¼cup

* Green Chillies - 2~3nos

* Ginger - 10gm
* Curry leaves - 5os

* Coconut oil - 1tbsp

* Turmeric powder - 1tsp

* Mustard - 1tsp

* Channa dhal + Urad dhal - 1tsp

* Dry Red Chilli - 1nos

* Salt - ½tsp (adjust to your taste)

Method
* Cut cabbage into small fine pieces 

* Grind Coconut, Ginger,. Green Chillies - Do not add water
* Heat coconut oil in a pan and season with Mustard seeds, Channa dhal and Urad dhal

* Add Turmeric powder, Curry leaves and Red chilli

* Add cut cabbage little by little and mix well 

* Add salt over it and mix well

* Close the pan and allow it to cook for about 5~10min

* Simmer the flame and now the grind Coconut, Green Chillies and Ginger 

* Mix them well

Note: 

* Could add fresh green peas if available along with cabbage.

Kaalan

Serves: 4~5
Preparation time: 10min 

Cooking time: 20min 

Ingredients

* Yam - 100gm

* Raw Banana - ½nos
* Curd - 1½cup

* Green Chillies - 3nos
* Red dry chillies - 3nos

* Curry leaves - 5nos

* Turmeric powder - 1tsp
* Fenugreek seeds - 1tsp
* Cumin seeds - 1tsp
* Mustard seeds - 1tsp
* Grated coconut - 1cup

* Salt - ½tsp (adjust to your taste)

* Ghee - 3~4tsp

Method
* Peel skin from Yam and Banana and cut into ½ x 1 inch long pieces

* Grind coconut, Green Chillies, Fenugreek and Cumin seeds into smooth paste preferable without adding water

* Cook the cut Yam and Banana along with salt, turmeric powder until it becomes soft [Note: use as little water as required as we need to almost dry the water]
* Add 1tsp of Ghee and Curd and simmer the flame 

* When Curt starts boiling add the smooth paste of Coconut, Green Chillies, Fenugreek and Cumin seeds

* Stir and boil well

* Season with rest of Ghee, Mustard, Red Dry Chillies and Curry leaves

Oolan

Serves: 4~5
Preparation time: 15min 

Cooking time: 20min 

Ingredients

* White Pumpkin - 200gm

* Coconut Milk (diluted) - ½cup
* Coconut Milk (thick) - ½cup

* Green Chillies - 2~3nos

* Lobia (Karamani) - 5nos
* Curry leaves - 10nos

* Coconut oil - 25ml

* Salt - ½tsp (adjust to your taste)

Method
* Soak the Lobia for 2hrs and pressure cook it

* Peel skin from White Pumpkin and cut into ½ x 1 inch long pieces
* Cut Green Chilles into long slits

* Cook the cut pumpkin along with salt until it becomes soft 

* Add cooked Lobia and slit Green Chillies  and thin Coconut Milk and bring it to boil

* Simmer the flame and now add thick Coconut Milk

* Keep them in simmer for 1~2 min and switch off the flame

* After 2~3min add Coconut oil and curry leaves

Note: 

* Add brown/black Lobia, if possible, it will a contrast look along with the transparent pumpkin and white coconut milk