Poosanikkai Morkulazhambhu / Pumpkin Morkulazhambhu

For this morkulazhambhu, I used white pumpkin. You can also use Lady's finger for this recipe.

Ingredients:

Pumpkin - 1 cup - Remove the skin and chop into cubes

Curd/Buttermilk - 2 cups

To temper:

Coconut Oil - 3 tbsp (preferred)

Mustard seeds - 1/2 tsp

Red chillies - 3

Curry leaves - few

Soak for 1/2 - 1 hr:

Tuvar dhal - 2 tbsp

And grind with:

Dry fried green chillies - 3

Jeera - 1 tsp

Coriander leaves - few

Turmeric powder - 1/4 tsp

Salt

Method:

1. Heat oil and temper.

2. Pour in the grounded miture and fry for few minutes.

3. In the meantime, separately cook pumpkins till soft.

4. Mi the boiled pumpkins.

5. Simmer and boil for few minutes, adding salt.

6. Remove and cool.

7. Now add buttermilk and serve.

Brinjal and Potato Poriyal / Brinjal Potato Curry / Brinjal potato fry

This poriyal is common in kongunadu houses. Fresh and small brinjals give a nice taste and aroma.

Ingredients:

Brinjal - 1/4 kg

Potato - 1/4 kg

Grated Coconut - 1/3 cup

Sambhar powder - 1 tsp

Turmeric powder -  1/4 tsp

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Urad dhal - 1/2 tsp

Gram dhal - 1/4 tsp

Small Onion - 10 no. - cut into small pieces lengthwise

Red chillies - 3 - split into 2

Curry leaves - few

Method:

1. Cut brinjals lengthwise and put them in water so that the color of the brinjals doesn't change.

2. Cut the potatoes into cubes and add them also in water.

3. Heat oil and temper the given ingredients.

4. Add the cut veggies.

5. Add sambhar powder, turmeric powder and salt and mi well.

6. Add some water, simmer to medium flame and close the pan till they cook stirring in between once.

7. Once cooked, add grated coconut and mi well.

8. Serve with any Arisimparuppu sadam ( a famous kongunadu rice item), plain rice, curd rice.