KOOTTUCURRY
In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.
Ingredients :
Bengal gram dal    - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam, Cucumber            - 1/4kg (all together)
Inner flesh of drum stick           - 1/2cup
Grated coconut    - 1/2cup
Turmeric powder - 1/4tsp
Green chillies      - 3 (split into 2)
Salt to taste
Coconut oil         - 1/4cup
Mustard              - 1tsp
White gram dal   - 2dsp
Dried red chillies - 3 (each sliced int 3)
Curry leaves       - 2sprigs
Ghee                  - 1dsp
Grated coconut   - 1/4cup
Method of Preparation  :
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.
Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.
Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
LIME PICKLE
Ingredients :
 
1.         Big size ripe lemon     - 12nos
           Salt                            - 2dsp
2.        Green chillies               - 18nos (split the end)
           Chopped ginger           - 1/2dsp  
3.        Gingelly oil                 - 2dsp   
           Garlic flakes               - 1dsp  
4.        Mustard                      - 1/4tsp
           Fenugreek                  - 1/4tsp
5.        Water                         - 1/2cup
           Vinegar                      - 2dsp
           Sugar                         - 1tsp  
Method :
Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and saut ? the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside.
Season mustard and fenugreek in 2dsp of gingelly oil. Saute the 4th ingredients and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready.
MANGA CURRY (I)
Ingredients:
Raw mango (sour)    -1
Turmeric Powder     - 1 pinch
Chilly Powder          - 1 tsp
Fenugreek               - 1 pinch
Asafoetida              -  1 pinch
Gingelly oil              - 1tbs
Salt                         - to taste
Method of Preparation:
Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida.
Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.
MANGO CURRY (II)
Ingredients:
Ripe Mango - 1 or 2
Green chilli - 2 or 3
Mustard - 1tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1tsp
Coconut  milk- 2 cups
Method of Preparation:
Chop mango and green chillies into very small pieces. Grind mustard, turmeric powder and chilli powder and apply this paste to the chopped mango, keep it for some time. Season mustard and curry leaves, saut ? mango, salt and green chilli, add coconut milk and boil. When it thickens remove from fire.
SARKARAPURATTY (FRIED BANANAS CHIPS IN MOLASSES)
Ingredients :
Semi ripe Banana      - 1
Coconut oil               - 100gms
Molasses or Jaggery  - 75gms
Dried ginger powder - 5gms
Ghee                        - 1tsp
Water                      -  1/4glass
Method of Preparation :
Peel the bananas and split it into two pieces. Cut it into 1/4' thick pieces. Fry it in warm coconut oil.
Heat the molasses in  1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.
KAYA VARUTHATHU (BANANA FRY)
Ingredients :
Semi ripe banana    - 1
Coconut oil             - 150gm
Turmeric powder    -  1/4tsp  
Salt                       - to taste
Method :
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is  3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.