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Broad Beans Curry

Ingredients
Coconut – 5 tbl spoon
Shallots – 5
Cumin seeds – ½ teaspoon
Pepper – ½ teaspoon
Poppy seeds (kasakasa) – ¾ teaspoon
Oil – 2 tbl spoon
Fennel seeds – ½ teaspoon
Onion – 1
Curry leaves
Crushed garlic – 5
Tomato – 2
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder
Salt
Broad beans (Avarakkai) – 250 grams
Coriander leaves
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Drumstick Dal

Ingredients
Drumstick – 2
Ghee – 2 tbl spoon
Cumin seeds – ½ teaspoon
Onion – 1
Dry chilli – 2
Green chilli – 1
Curry leaves
Crushed ginger garlic – 1 teaspoon
Tomato – 2
Chilli powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Salt
Cooked toor dal – 100 grams
Garam masala – ¼ teaspoon
Coriander leaves
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Karuveppilai Kulambu

Ingredients
Oil – 1 teaspoon
Handful of curry leaves
Pepper – 1 teaspoon
Chopped garlic cloves – 3
Gingelly oil – 3 tbl spoon
Mustard – ½ teaspoon
Fenugreek – ¼ teaspoon
Shallots – 20
Garlic cloves – 8 to 10
Curry leaves
Tomato – 1
Chilli powder – ¾ teaspoon
Sambar powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder
Salt
Tamarind juice of small lemon juice
Small piece of jaggery
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Mushroom Curry

Ingredients
Oil – 4 tbl spoon
Shallots – 15
Tomato – 2
Ginger
Garlic – 6 to 8
Cinnamon stick
Cardamom – 1
Cloves – 5
Fennel seeds – 1 teaspoon
Poppy seeds – 1 teaspoon
Cashews – 15
Kalpasi
Coconut – 3 tbl spoon
Onion – 1
Few mint leaves
Chilli powder – 1 teaspoon
Kashmiri chilli powder – 1 teaspoon (optional)
Coriander powder – 1½ teaspoon
Turmeric powder
Salt
Curd – 1 tbl spoon
Mushroom – 300 grams
Coriander leaves

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