Urulakizhangu Theeyal / Potato Theeyal

Ingredients 

Potato -1 Medium,Cut lengthwise into 1 inch pieces

Onion -1/2 cut lengthwise

Carrot - 1/4 of one carrot , cut lengthwise into 1' pieces 

Beans/Drumstick - 1 or 2 pieces cut

Dry roasted/Fried coconut - 1/2 cup

Tamarind - 1/2 of a gooseberry size -soak in warm water and extract juice

Turmeric powder- 1/4 tsp

Green chillies- 1 or 2 split

Red chillies- 2

Mustard

Oil

Salt

Curry leaves 

For Fried/Dry Roasted-coconut (Thenga varuthu arakkan )

Grated coconut - 2 cup (one coconut)

Chlli powder - 2 tbsp

Coriander powder 1 1/2 tbsp

Turmeric powder - 1/2 tsp

Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool.You can keep this in air -tight box in refrigerator for more than one month

Method

1. Cook the potato and other vegetables in enough water,with turmeric powder,and green chillies.(In some places it is cooked in oil, closing the vessel with a lid , in low heat. Oil used is 2-3 tbsp)

2. Meanwhile grind the fried coconut to a fine paste when it is cool.Grind in a mixer bowl without adding water .When the fried coconut is ground to fine powder add 1/2 cup water and grind again.It will turn into a smooth semi fluid state

3. When the veggies are done, add the tamarind juice and cook for 1 minute.

4. Add the ground paste.Cook for 2-3 minutes.Adjust salt.

5. Heat oil in another pan ,Splutter mustard seeds, add red chillies , curry leaves. Pour it into the curry.

Serve hot with Rice !!

Konchu/Chemmeen/Prawns/Shrimp Theeyal

Ingredients 
Prawns - 1 cup ,cleaned and washed
Onion - 1 ,thinly sliced
Green chilly- 2 ,split lengthwise
Cashew nuts -5-6
Kudampuli-1 ,Clean and keep in 1/4 cup water for 15 min
Tempering
Curry leaves -4-5 leaves
Red chillies -2
Mustard -1/2 tsp
Oil -1tbsp
Fried/Dry Roasted-coconut (Thenga varuthu arakkan )
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool .You can keep this in air -tight box in refrigerator for more than one month .

Grinding
Grind the fried coconut to a fine paste when it is cool .
Grind in a mixer bowl without adding water .When the fried coconut is ground to fine powder add 1/2 cup water and grind again .It will turn into a smooth semi fluid state
Method
1.Heat oil in a deep pan and splutter mustard seeds and add red chillies and curryleaves
2.Add sliced onion , green chillies and cashew nuts and saute until onion become soft
3.Now add the cleaned prawns and saute for a 1 minute
4.Add the Kudampuli along with the water
5.Add salt and stir well
6.When it starts to boil add the ground coconut and mix well
7.Cover with the lid and cook for 5 minutes
Switch off the stove and serve hot .If you are serving it later ,take the Kudampuli out and keep.

Note : You can add tomato and drumstick if you want .Even without those, theeyal tastes yummy !!!