Potato - 100 gms
Beans - 100 gms
Carrot - 100 gms
Shelled peas - 100 gms
Onion - 1
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Turmeric powder - 1 pinch
Chilli powder - 1/4 tsp.
Oil - 1 tablespoon
This is the basic curry.
Heat oil in a kadai, add mustard seeds,turmeric powder, urad dhal . When golden brown add onion, fry till transparent, then add vegetables , salt and chilli powder. Sprinkle water, cover and cook till done. This can be had with south indian meals as a poriyal (karamudhu).
Prepare as said in "variety 1" and finally add 1/2 spoon of garam masala. Saute well . This can be mixed with cooked rice and can be packed in a lunch box .
Prepare as said in "variety 1" or "variety 2" , spread in a chappati and roll it (or) can be had as a dry curry for chappatis.
Variety 4 :
Left over curry (nothing will be leftover) can be adjusted as follows:
Saute one onion and one tomato in oil, add 2 spoons of scraped coconut, 1 spoon of pottukadalai, grind it to a paste, add to "variety 2", bring it to a boil, garnish with coriander leaves and serve as a side dish for poories, chappathis etc.
Variety 5 :
Fry a dry red chilli, 1/2 tsp. of urad dhal, 1/2 tsp. of jeera, 2 tsp. of scraped coconut in oil, grind it to a paste, add a ladle of cooked moong dhal, mix with "variety 1", bring it to a boil and serve as a multi-coloured kootu.
Fry cinnamon, cloves, ginger, garlic, pottukadalai, saunf in oil, add scraped coconut, grind in a mixie to a paste, add it to "variety 2", bring to a boil and serve as kuruma for idiappam, chappathi, poori, sevai etc.