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Naanu paati thalagam

Colocasia 10
Pepper ½ tsp
red chillies 4
dhania 1 tsp
channa dal 1 tsp
urad dal 1 tsp
jaggery 1/2 tsp
methi seed ½ tsp
salt, Tamarind
Jeera 1 tsp
hing, haldi 2 pinches each

Seasoning:

curry leaves, oil, mustard

Roast methi seed, chilly, dals, dhania, jeera and grind nicely.

Heat oil and do seasoning. Add tamarind juice, cooked colocasia(without skin), hing, salt, jaggery and allow to boil. After few mts, put the masala powder, boil more till the sambar is thick. Once done, Keep aside.

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Tirunelveli sambar

Take vegetables like yam, colocasia, drumstick, okra

To grind

Thoor dal 1 tsp
Red chillies 4
hing
methi seed ½ tsp
coconut 2 tbsp

Dry fry and grind nicely.

Season in oil with mustard and curry leaves.

For vegetables like okra and drumstick, can fry them directly in the oil. For the other veg., have to cook and put into the sambar. Now, extract tamarind juice and pour it on the veg., alongwith salt and ground masala powder. Boil till it thickens.

If you want, can add half handful of cooked thoor dal, but it is optional.

Paruppu puli kuzhambu (dal tamarind gravy)

Sambar onion 1cup
garlic ½ cup
methi seed 1 tsp
Red chillies 8
thoor dal 4 tsp
channa dal 2 tsp
dhania 3 tbsp
tamarind
haldi 1/4 tsp
urad dal 2 tsp and salt.

To season

mustard, hing, curry leaves, ghee, oil

Roast all dhals, chillies, methi seed, curry leaves without oil and powder them.

Do seasoning in oil; put onion, garlic, sauté well. When it is half cooked, pour tamarind juice, salt, haldi, powder, boil. Add a tsp of ghee now, if you want.

Once it is done(thick and raw smell is gone), keep aside.
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Soon, more will come......