Vermicilli Pulav

Ingredients
Vermicelli (Semiya) - 2 cups
Water - 7 cups
Potato - 1 medium (Cut into small cubes)
Carrot - 1 medium (Cut into small cubes)
Cauliflower - 5-6 florets chopped
French Beans - 10 nos
Green peas - 1/4 cup
Green capsicum - 1 medium (unseeded and chopped)
Mustard seeds - 1/2 teaspoon
Split black gram - 2 teaspoons
Ginger - 1 inch chopped
Onion - 1 medium chopped
Green chillies - 2 Green slit
Turmeric powder - 1/4 teaspoon
Lemon juice - 2 tablespoons
Salt - To taste
Oil - 4 tablespoons


Preparation Method
1. Boil potato, carrot and cauliflower in two cups of water.
2. Add French beans and peas and boil further for five minutes. Drain and cool.
3. Heat five cups of water and bring it to a boil.
4. Add vermicelli, salt and one tablespoon of oil. Cook for one minute or till slightly underdone.
5. Drain the water and refresh under cold water and keep aside so that the vermicilli does not stick to each other.
6. Heat remaining oil in a pan and temper with mustard seeds and curry leaves.
7. Add urad dal, ginger, green chillies and onion. Saute well till the onion turns light brown.
8. Add the cooked vegetables, green capsicum and turmeric powder and saute for four to five minutes.
9. Add cooked vermicelli, salt and stir gently. Cook for five to six minutes.
10. Remove from heat. Mix in lemon juice and serve hot Vegetable Vermicelli Pulav.

Kootu kari

Ingredients
Bengal gram - 1 cup (Kadala Parippu)
Yam and raw banana - 250gm (approx 1.5 cup)chopped into small cubes
Jaggery (grated) - 1 tbsp
Salt - To taste

Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Dry red chillies - 3-4 nos

Seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 2-3 sprigs
Grated coconut - 1/2 cup
Dry red chillies - 2-3 nos

Preparation Method
1) Wash and soak the bengal gram for at least 30min and pressure cook for 1 whistle.
2) Add the yam and raw banana to this and cook until done.
3) Grind the grated coconut, cumin seeds and dry red chillies to a paste.
4) Add this ground paste, jaggery and salt to the dal-yam mix and cook until the raw taste of coconut goes.
5) Heat coconut oil in a pan and splutter the mustard seeds, red chillies and curry leaves.
6) Add the grated coconut to it and fry till it becomes golden brown color.
7) Add this seasoning to the kootukari and stir.
8) Before serving add a little coconut oil for the flavour.(Optional)