#lunch #tomatokurma #cabbagekootu #valakkaifry #dindigulfoodcourt

Cabbage Kootu (Ingredients)

Chana dal – ¼ cup
Moong dal – 1 tbl spoon
Cabbage – 300 grams
Onion – half
Tomato – half
Asafoedita
Turmeric powder
Water (approx. 1 cup)
Salt
Coconut – 3 tbl spoon
Green chilli – 1
Cumin seeds – ½ teaspoon
Pepper – ½ teaspoon
Oil – 1 tbl spoon
Mustard – ½ teaspoon
Urad dal – ¾ teaspoon
Curry leaves
Dry chilli – 1
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Tomato Kurma (Ingredients)

Oil – 1 teaspoon
Chopped shallots – 10
Melon seeds (or cashews) – 2 teaspoon
Pepper – ½ teaspoon
Cumin seeds – ½ teaspoon
Poppy seeds – 1 teaspoon
Cinnamon stick – 1
Cardamom – 1
Cloves – 3
Kalpasi (black stone flower)
Bay leaf
Coconut – 4 tbl spoon
Oil – 2 tbl spoon
Fennel seeds – ½ teaspoon
Onion – 1
Ginger garlic paste – 1 teaspoon

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Valakkai Fry (Ingredients)

Shallots – 6 to 8
Garlic cloves – 5
Curry leaves
Chilli powder – 1 teaspoon
Kashmiri chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Turmeric powder
Fennel seeds – ½ teaspoon
Oil – 2 tbl spoon
Cumin seeds – ¼ teaspoon
Mustard – ½ teaspoon
Raw banana (Valakkai) – 3 (medium size)
Ginger garlic paste – 1 teaspoon
Salt
Chopped tomato – 4 (medium size)
Turmeric powder
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri chilli powder – 1 teaspoon
Salt
Coriander leaves

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