Ingredients:
| Â Ground Nuts |
 1 cup |
| Â Green Chillies |
 2 |
| Â Tamarind Juice |
 1/2 cup (Soak tamarind in warm water) |
| Â Channa Dal |
 3 Table spoons |
| Â Salt |
 As per taste. |
| Â Oil |
 1 Table spoons |
 Talimpu:
| Â Mustard Seeds |
 ¼ Table Spoon |
| Â Cumin Seeds |
 ¼ Table Spoon |
| Â Curry Leaves |
 Few |
| Â Dry Red Chillies |
 2 |
 Process:
1. Take a pan and fry ground nuts, channa dal, green chillies. After frying keep them aside to cool.
2. After it comes to room temperature add salt and grind it as a paste, we can add some water to make it into paste.
3. Take oil in small wok and fry mustard seeds, cumin seeds, curry leaves and add the seasoning to the grinded paste.
4. Combine it well, once done its ready to serve.
Chutneys
Channa Dal, Cumin Seeds, Curry Leaves, Dry Red Chillies, Green Chillies, Ground Nuts, Mustard Seeds, Tamarinf
Ingredients:
|  Cauliflower Florets     |
 1Cup |
|  Carrot                         |
 1/2 (Cup half boiled) |
|  Chickpeas                   |
 1 (Cup half boiled) |
|  Okra                            |
 1 (Cup half boiled) optional (Ladies Finger) |
|  Ginger Paste               |
 1 Table Spoon |
|  Garlic Paste                |
 1 Table Spoon |
|  Tomato Puree             |
 1 cup |
|  Coconut Paste             |
 1 cup |
| Â GaramMasala Powder |
 1 Table Spoon ( Colves, cinnamon, Cardamum,) |
|  Red Chilli Powder      |
 1/2 Table Spoon |
|  Coriander Powder       |
 1 Table Spoon |
|  Turmeric Powder        |
 1/2 Table Spoon |
|  Red Chilli Powder      |
 1/2 Table Spoon |
| Â Pepper |
 1/2 Table Spoon |
|  Onion Paste              |
 2 ( Large One ) |
|  Green Chillies            |
 2 (cut it into slits) |
|  Curry Leaves              |
 5 Leaves |
|  Cumin Seeds              |
 1 Table Spoon |
|  Mustard Seeds                       |
 1/2 Table Spoon |
|  Oil                             |
 2 Table Spoon |
|  Salt                             |
 As required |
|  Water                                    |
 As required |
Process:
1. Heat 2 tbsp oil in a vessel and splutter mustard seeds.
2. Add onion paste, green chillis, curry leaves and saute them till the onion paste turns into golden brown.
3. Clean Cauliflower Florets (along with a pinch of salt and turmeric) by soaking them in warm water for 8-10 minutes. Wash and drain water and keep the florets aside.
4. Add ginger and garlic paste and let it cook on medium flame for a while. Add turmeric powder, red chilli powder, pepper powder, coriander powder and masala powder, stir fry for two minutes.
5. Add tomato puree, coconut paste, carrot, chickpeas and cauliflower florets along with some salt.
6. Close lid and cook for around 5 minutes. Then add around ½ – 1 cup of water to make enough gravy.
7. Cook until gravy is of required consistency.
8. Serve hot with rice or chapattis.
Veg Curries
Carrot, Cauliflower, Chickpeas, Coconut, Coriander Powder, Cumin Seeds, Curry Leaves, Garam Masala, Garlic, Ginger, Green Chillies, Mustard Seeds, Okra, Onion, Pepper, Red Chilli Powder, Tomato, Turmeric Powder
