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Preparation time : - 5 minutes Serves : - 2 HOW TO PREPARE: - Peel the onion and cut it into small pieces. Now take a frying pan and add ½ tablespoon oil. When the oil is hot add the onions, red chilly powder and turmeric. Sauté well till the raw smell of the masala leaves. The onions will be a light brown by that time. Remove from flame and let it cool. Then put it in a blender, add the salt and blend to make a fine paste. Don’t add any water. If the onions are too strong, add a little tomato and blend it together. Then put it in a bowl and set it aside. Now take a small frying pan and pour the remaining oil. When the oil is well heated up add the mustard seeds and let them crackle. Add the urad dal and sauté till it become golden brown. Add the curry leaves and turn of the flame. The leaves will get cooked in the heat of the oil. Now add this mixture to the onion paste. Garnish with fried cashew nuts or peanuts and serve with idlis and dosas. It tastes good with crackers too. 
Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : - Wash the butter beans and soya beans and cook in a pressure cooker for ten minutes with one and a half cup water and salt to taste. Ensure that the beans are over cooked when you open the cooker. Now finely chop the onion into thin long slices. Chop the tomato into tiny pieces. Take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the mustard seeds and let them crackle. Then put the black gram and sauté till its golden brown. Put in the curry leaves and after they crackle add the onions. Sauté till its golden brown and add the turmeric and red chilly powder. Mix well and cook for a minute. Then put in the tomato and sauté till the oil begins to leave the edges of the pan. Then put in the boiled beans. Cook till it becomes a thick paste. As you cook mash the beans. If required add a little salt. Pour the lemon juice and stir well. Garnish with coriander leaves and serve. Ingredients : - 3 tomatoes, 2 onions, 1 tablespoon tamarind pulp, ¼ teaspoon turmeric, 1 pinch asafoetida, 2 red chillies, 1 pinch fenugreek seeds, 1 teaspoon mustard seeds, 2 tablespoons oil and salt to taste. Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : - Peel the onion and finely chop it and set it aside. Take a frying pan and pour one tablespoon oil and then add the tomatoes and cook for a while. When they are half boiled add the tamarind pulp and cook till its done. Set it aside. Now take another frying pan and pour the oil and bring to heat. When the oil is very hot add the mustard seeds and let them crackle. Then put in the fenugreek seeds and sauté. Now break the red chillies into halves and add it to the oil. Once they splutter add the asafoetida and stir well and put the onions. Now sauté all this well till the oil begins to leave the pan. Turn off the flame and set it aside. Now take the tomato and tamarind and beat it in a blender with salt to taste. Make a nice paste and put it in a bowl. Now pour the onion mixture over it. Stir well and serve with coriander leaves as garnishing. ADD THIS TO YOUR SOCIAL BOOKMARKS
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