Bendekayi(okra) mosarina saaru

Ingredients
1 pound or 1/2 kg bendekayi or okra
2 cups curd or yogurt (mosaru)
1/2 cup fresh or frozen coconut (thenginakayi)
1 tbsp black gram(uddinabele)
1tsp mustard seeds (sasuve)
8-10 green chillies or depend on your taste(hasi menasinakayi)
1 stalk curry leaves (karibevu)
3/4 tbsp cooking oil
Salt to taste
Method 
Fry bendekayi or okra in low flame till golden brown or crispy.Take another pan or pot add oil. Afters it heats up add mustard seeds, curry leaves, black gram dal and green cut chillies then add fried bendekayi or okra and fry little while then take off from the stove top.Blend the coconut till very smooth with water. Add blended coconut, curd and salt to seasoning pan.Your bendekayi mosarina saaru redy to eat.
It goes well with Rice, Chapathi and Roti.

Vegetable Sambar (Tharkari Saru)

Ingredients
1/2 cup split pigeon peas or thoor dal (thogari bele)
1 egg plant or brinjal (badanekayi)
2 carrot
15 to 20 green beans
1 potato (alugadde)
1 tomato
1 tsp tamarind paste or Liquid (hunisehuli)
1/2 tsp turmeric powder (arishina)
2 to 3 tsp red chillie powder (kharada pudi)
2 tsp MTR sambar powder
1 tsp brown sugar or small lemon size jaggery (bella)
Salt to taste

Seasoning
2 to 3 tsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stlk curry leaves (karibevu)
1/4 asafetida (ingu)

Method
Wash and slice the vegetables. Wash thoor dal. Cook thoor dal  and vegetables except tomato in the pressure cooker with 2 cups of water. Pour oil in a pot or pan, when oil heats up add mustard seeds, curry leaves and asafetida. Add tomato and stir for 10 seconds. Take cooked thoor dal or bele and vegetables and add tamarind paste, turmeric powder, chillie powder, MTR sambar powder, brown sugar and salt. Mix it well. Then add this to seasoning and bring it boil. Vegetable sambar is ready to eat. Sambar goes well with Dosa, Idli, Rice.
erving size ; 4 to 6

Split Pigeon peas and Spinach thick Sambar (Bele Palakna Massoppu)

Ingredients
3/4 cup split pigeon peas or toor dal (thogari bele)
1 bunch spinach (palak soppu)
1 medium size onion (erulli)
1 tomato
1 tsp mustard seeds (sasuve)
1 tsp cumin seeds (jeera)
1 stalk curry leaves (karibevu)
2 pinch of asafetida (ingu)
1 tbsp oil (enne)

Masala
1/2 cup fresh or frozen shredded coconut (kayi thuri)
1/2 tsp cumin seeds (jeera)
10 to 12 green chillies (hasi menasu)
1 tsp turmeric powder (arishina)

Method
Wash and cook the split pigeon peas (bele) with adding 1 to 2 cup of water in the pressure cooker.
For masala, blend coconut, cumin seeds, green chillies and turmeric powder with little water. Blend until smooth paste and put it aside.
Pour oil in a pot or pan, place it on the stove. When oil heats up add mustard seeds, cumin seeds, asafetida (ingu), onion, curry leaves. fry until onion turns pinkish brown, then add tomato and spinach (palak) and stir it for 10 to20 seconds. Now add ground
                                              masala fry for 2 to 3 minutes, then add cooked split pigeon peas or toor dal (bele) and bring it to boil. Your masoppu is ready to eat. Serve with Rice, Roti, and Chapathi. It goes well with everything.

Serving size ; 4 to 6

Okra, Tomato, Split pigeon peas Sambar(Bendekayi,Tomato, Bele Saru)

                                                       Ingredients

                                                      1/2 cup split pigeon peas or

toor dal(thogari bele)
15 to 20 okra (bendekayee)
1-2 tomatoes1 onion (erulli)

1 tsp mustard seeds (sasuve)

1 stalk curry leaves (karibevu)

2 red chillies (ona mensinakayee)

2 pinch of asafetida (ingu)

2 to 3 tsp oil (enne)

Masala
1/2 cup fresh or frozen shredded coconut
1/2 tsp turmeric powder (arishina)
2 tsp chillie powder (kharada pudi)
2 tsp MTR sambar powder
(sambar pudi)                                                

1 tsp tamarind paste or liquid                                                                       (hunise huli)

                                                  1/2 tsp sugar or brown sugar (bella)

             Salt to taste

Method
Wash and Cook the split pigeon peas or toor dal (bele) with 2 cups of water in the pressure cooker. Add all the above mentioned masala ingredients in the blender and blend it into a smooth paste. Put the masala aside. Now slice the onion, tomato and okra (bendekayi). Add okra (bendekayi) to the pan, place it on the stove and shallow fry for few minutes and put it aside. Take another pot or pan, add oil and place it on the stove. When oil heats up, add mustard seeds, after seeds pops, add curry leaves, asafetida(ingu), red chillies, then add onion. Fry until onion is pinkish brown. Now add tomato. Fry little longer, then add ground masala. Fry for few more seconds, add okra (bendekayi) and cooked split pigeon peas or toor dal (bele). Bring it boil. Sambar is ready to eat. Sambar goes well with Rice, Roti, Chapathi, Dose, Idli.
Serving size; 4 to 6

Cabbage Turnip Sambar (Navilu kosina saru)

Ingredients

1/2 cup split pigeon peas (Toor dal or thogaribele)
1 large turnip (Navilukosu)

Masala
1/2 cup fresh or frozen shredded coconut (kayee thuri)
2 tsp chillie powder (Kharadapudi)
1/2 tsp turmeric powder (Arishina)
2 tsp MTR sambar powder (MTR sambarpudi)
1tsp tamarind paste or liquid
(Hunisehuli)

1 tsp brown sugar or jaggery (Bella)

Salt to taste
Seasoning

2 or 3 tsp oil (Enne)
1tsp mustard seeds (Sasuve)
2 red chillies (Ona menasu)

  

 1 stalk curry leaves (karibevu)                                                     1 pinch asafetida(ingu)

                                                    

Method
Wash the split pigeon peas or toor dal (Bele), peel and slice the turnip.Take a pressure cooker pan add split pigeon peas, turnip and 2 cups of water. Cook until 1 or 2 whistle. Let it cool down.
In a blender, add shredded coconut, chillie powder, turmeric powder, MTR sambar powder, tamarind paste or liquid and brown sugar or jaggery (Bella). Blend the all ingredients till smooth.
Place a pot or pan on the stove. pour oil, when oil heats up add mustard seeds, chillies, curry leaves and asafetida (ingu) into it.Then add grind masala into the seasoning stir for few seconds, now add cooked pigeon peas and turnip bring it to boil.Then turn off the stove. Your sambar is ready to eat with Roti or Chapathi or Rice or Dosa or Idli.
Serving size; 2 to 4