Preparation:
Soak 1 cup of tur daal for half an hour in luke warm water.
take a handful of tamarind and also soak it in luke warm water.
Meanwhile cut vegetables you like for the sambar............the best combination ever for a spicy
Madrasi sambar is drum sticks, radish and tomatoes.

Method:
Boil the drum sticks and radish together, after they are almost cooked add the tomatoes.
Pressure cook the daal for 4-5 whistles.
Take a vessel pour the cooked daal and the vegetables,
+ 5-6 spoons of sambar powder
+tamarind pulp,
+salt to taste,
+finely chopped coriander leaves.Allow it to boil for few minutes on low flame.
Now keep it aside, for seasoning .................take 4 spoons of oil, when the oil is hot put 1/2
spoon of mustard seeds when the mustard seeds breaks add 5-6 curry leaves.
Your sambar is ready, you can again garnish it with finely chopped coriander leaves. Serve it
with hot rice on the plantain leaf.

note: + means Add
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Preparation:
take 3-4 medium size tomatoes and cut it into small pieces.
take a handful of tamarind and soak it in luke warm water.
finely chop green chillies and coriander leaves.
dry grind.........1/2 T.spoon jeera,coriander seeds,3-4 black pepper,3-4 garlic pods.

Method:
heat 3 cups of water,
+ chopped tomatoes along with green chillies.Allow it to boil till the tomatoes are cooked
+ dry ground masala.
+ tamarind juice, apprx 3 T.spoons
+ ready made rasam powder
+ salt to taste
+ finely chopped coriander leaves

Season it with 3 spoons of oil, mustard seeds,3-4 garlic pods and curry leaves.
Serve it hot with rice.

note: + means Add

Preparation:
boil the drum sticks
grate 1 cup of coconut
cut 2 medium size onions.............wet grind the coconut and onions into a fine paste
Make green masala.........grind ginger,garlic,coriander leaves and green chillies

Method:
Heat 3 spoons of oil in a pan
+1/2 spoon of mustard seeds
+4-5 curry leaves.........wait till the mustard seeds break.
+coconut onion paste...........stir it well
+green paste
+1/3 spoon of termeric powder
+1 spoon of coriander powder
+1 spoon of jeera powder
+1 spoon of red chilli powder............stir well
+boiled drum sticks..........fry it well
+1 cup of water and allow it to boil for 5 minutes
+ boiled green peas and potatoes(optional)
+salt to taste
+2 spoons of tomato puree

Allow it to boil on low flame, garnish it with coriander leaves.
serve it with chapati or hot rice.

note: + means Add

Preparation:
Finely chop 4-5 medium size tomatoes
chop 2 big onions, 5-6 green chillies

Method:
heat 3 spoons of oil in a pan
+1/2 spoon of mustard seeds, 1/2 spoon channa daal, 5-6 curry leaves,
+chopped onions and green chillies.............fry untill light brown
+ 2 spoons of ginger/garlic paste..........stir it well
+chopped tomatoes
+1 cup water...............give it a boil
+1/2 spoon termeric powder
+1 spoon chilli powder
+salt to taste
+1/2 spoon daniya/jeera powder....................low flame
+3 spoons of tomato sauce

Garnish with coriander leaves and serve hot with chapati or roti.

Preparation:
wet grind................2 medium onions, 1 inch garlic, 2 spoons of coriander leaves
dry grind.................1/2 spoon cumin seeds, 3 elaichi, 4 cloves, 5 pepper, 1 spoon daniya
seeds
cook vegetables aside........carrots, beans, green peas, cauliflower, capsicum
soak 2 cups of rice in water

Method:
heat 3 spoons of oil in a pan
+ 2 spoons of ghee(optional)
+4-5 chopped green chillies
+1 onion chopped( long)
+1 spoon of jeera
+1/2 spoon of mustard seeds.............fry it well
+ wet ground masala
+cooked vegetables
+salt to taste
+dry ground masala..........give it a boil
+soaked rice
+1 glass of water..........allow it to cook, till rice is done (can pressure also)

Garnish it with few cashew nuts,Serve it hot

Preparation:
cook vegetables.......carrots, beans,white pumkin, drum sticks, raw banana
wet grind............ 2 cups of grated coconut with 4 green chillies, 4 garlic pods, 1 spoon of
jeera seeds, 1/2 spoon of coriander seeds (optional)

Method:
take a pan
+cooked vegetables
+ground masala...........mix it well
+water......if you want more gravy, otherwise ground coconut will contain water.
+salt  remove from fire,
+2 cups of thick curds
+season with 3 spoons of coconut oil, mustard seeds and curry leaves
+ 2 spoons of coconut oil on the top.

serve it hot with rice.