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Chavali kayi (Cluster beans) – 1 cup (finely chopped in to small pieces)
Jaggery – 1/4 cup
Grated Coconut – 1/2 cup
Oil – 3 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Green chillies – 3
Curry leaves – 10
Red Chilly Powder – 1 tsp
Cilantro – 1/2 cup ( finely chopped)
Salt

Add salt and boil the chopped cluster beans using cooker or microwave.
Heat oil in a pan.Add Turmeric powder,Mustard seeds,Curry leaves,green chillies.
When the mustard starts spluttering add the cooked cluster beans.Add jaggery,red chilly powder and salt. Add grated coconut and serve hot with rice.

Kuska Biriyani is a plain biriyani rice prepared in most of the restaurants in Tamilnadu.This is as good as masala rice without any vegetables in it.When you don’t have any stock of veggies at home,this is the best recipe.

Ingredients:
Basmati Rice – 2 cups
Onions – 2 (thinly sliced)
Tomato – 1
Green Chillies – 4 or 5
Cardamom – 2
Cinnamon – 1 inch piece
Clove – 2
Coriander Leaves – 1/4 cup, chopped
Ghee – 5-6 tbsp
Coconut milk – 1 cup
Water – 3 cups
Salt to taste

For grinding
Mint Leaves – 1/2 cup
Garlic – 4
Ginger – 1/2 tsp

Soak the basmati rice in water for about 10 minutes.
Heat ghee in cooker.Add Cardamom,Cinnamon ,clove and fry it for seconds.Add the sliced onions and fry till it turns golden brown in color.Add tomatoes and fry for few seconds.Add the grinded paste and fry for few minutes.Add the coconut milk and water.Add required amount of salt.

When you see bubbles coming in the water,add the rice.Add some chopped mint leaves.
Close the cooker with lid and pressure cook for 1 whistle.Decorate with chopped cilantro and oninons and serve hot.

Ingredients :
Toor Dal – 2 cups
Onions – 1 (small and finely chopped)
Tomato – 1/2
Ginger garlic paste – 1 tsp
Green Chillies – 4-5 ( finely chopped)
Red Chillies – 2
Cumin seeds – 3 tsp
Mustard – 1 tsp
Lemon Juice – 4 tsp
Cilantro – 3 sticks ( finely chopped)
Curry leaves – 5-6
Oil – 3 tsp
Salt

Pressure cook the toor dal with a pinch of turmeric powder.
Take a pan, add oil and mustard seeds.When mustard starts spluttering add cumin seeds,curry leaves,green and red chillies and chopped onions.When onions turn in to slightly brown add the chopped tomatoes and ginger garlic paste.
After 3 minutes add the cooked toor dal.Do not make it too watery by adding the boiled water of the dal.
Add salt and lemon juice.Mix everything and allow it to boil.Add chopped cilantro before serving.

Shunti Tambli or Shunti (Ginger) Pasangri is a side dish for rice.Usually its prepared in summer as it works as a coolant to beat the heat.
Ingredients:
Ginger – a thumb size
Green chillies – 2-3
Grated coconut – 1/4 cup
Yogurt Drink or Buttermilk – 1 cup
Salt to taste
For seasoning
Oil – 2tsp
Mustard seeds – 1 tsp
Curry leves – 2-3
Red Chillies – 1
Hing – a pinch

Grind the coconut,green chillies and ginger in a mixer and make a paste.Mix this paste with the yogurt drink,add salt and do the seasoning with curry leaves,red chillies.