This curry is  the best combination with Idli [aka steamed rice pancakes] .
Ingredients:
Tur dal-1/2 cup
Shredded coconut-1 cup
Red chili-5-7
Coriander seed -3 tsp
Fenugreek seeds (मेथी )-1/4 tsp
Curry leaves - 4 sticks
Asofoetida [हींग]- crystal of 1 cm
Sambhar masala powder [available off -shelf in kirana/grocery stores] - 4 tsp
Oil-1/4 cup
Mustered seeds- 3 tsp
Water-1 cup

Vegetables
Onion-2

Tomato-2
Eggplant-1
Beans-10
Flower-
Cut all vegetables into small pieces.

Method:
Prepare steamed tur dal: Take tur dal in pressure cooker and add 1 to 11/2 cup water. Allow for two to three cooker whistles. Allow the pressure vessel to cool down and remove the dal. 


To Prepare Curry Masala-
Fry red chill,coriander seeds, Asafoetida in 5 tsp of oil, then grind along with shredded coconut,curry leaves,sambala masala in a grinder / mixer.

Final Preparation:
Put a seasoning of mustered seed and curry leaves in oil, then add onion and fry it .When onion is half fried add all vegetables and fry once again for about 5 min.

Put water and allow it to cook for about 15 min. Check in between whether all the vegetables are cooked properly.

Put all the steamed tur dal and masala and boil it .
When it starts boiling properly all coriander leaves, and switch off the flame .

Special Note: Don't boil it after you add coriander leaves, it will give you different taste.
Sambar is ready to serve along with Idli

The recipe for spicy  kurum- kurum food lovers. I really felt good, when I have learned this recipe from my sis-in law Preeta. Thanks to her for teaching me in a nice manner. The savory can be stored for  for a long time. It will take around 30 min for preparation.


Ingredients:
Powdered Sugar-1 cup
Thick flattened rice / Beaten rice(मोटो फोव )-250 gm
Chili Powder - 4 tsp
Curry leaves-7 to 8
Turmeric Powder-2 tsp
Fennel seeds-1/4 cup
Pepper-8-10
Salt-As per taste
Ground nut-1 cup
Fried gram-1 cup
Oil for frying (Preferably ground nut oil)
Method:
Crack the ground nut with the wet hand. Then roast it till it turns to brown color as shown in the picture below, for about 8-10 min. It is easy to peel ground nut if you mash with wet hand. Peel it using your hand so that the outer layer separates.Crush it in to pieces by rolling the intact nut on hard surface with hand.

Sugar powder mixture:Grind sugar powder,fennel seeds,pepper and turmeric powder in a grinder / mixer. 

Roast fried gram.

Wash curry leaves and allow it to dry in a paper or cotton cloth.

Take oil in a heavy bottomed pan and heat it. To check whether the oil is hot enough, put some flattened rice in hot oil. If if it puffs up, it is a indication that oil is hot for frying beaten rice.
Take small quantity of  flattened rice and curry leaves and fry it  , till it is light brown.

Put the oil fried beaten rice container and add grinded sugar powder mixture and fried ground nut and fried gram.

Go on continuing same process for remaining beaten rice as well . 
Chuda is ready to eat.

Ingredients:

Spring onion-15 to 20
Coconut Shredded -1 cup
Red chili - 5-6
Tamarind-small piece of 5 cm or 1tsp tamarind extract
Coriander seeds-4tsp
Oil-2 tsp (Which you use for cooking)
Jaggery-4 tsp
Rice flour-1/4 cup
Rava/ suji-1/2 cup
Water-4 tsp
Salt as per taste
Method:
Cut spring onion into small pieces.
Masala- Heat oil in a pan, and in that, fry red chili and coriander seeds for about 2 min.
Grind shredded coconut along with red chili , coriander seeds and tamarind along with a hint of water or no water.(Hint : First grind red chili and coriander, then add shredded coconut so that grinding will be easier).

In a container take spring onion, jaggery, rice flour, masala and mix it thoroughly . Add salt as per taste.

Heat flat pan(tava) to medium hot, take a small quantity of the mixture , roll it in rava and  place it on flat pan and put a 1tsp of oil on it  as shown below. When one side is fried, turn it on other side and fry it.

Spring onion wada is ready to serve.

Ingredients:

Rice flour-2 cup
Shredded coconut-1 cup
Butter -3 tsp /Coconut water-1/2 cup
Salt -As per taste
Water- 1 1/2 cup
Method:
Be prepared  with 10  square pieces of banana leaves.

Take rice flour, shredded coconut, butter in a bowl. Go on adding water to form a thick batter.

Spread batter evenly on banana  leaves sheet,cover it by another banana sheet as shown below.

Heat the pan to medium hot ,then place the banana sheet over it.when it is cooked turn it to other side.

Remove the banana sheet and serve hot. 
This you can serve along with chutney. 

Ingredients:

Coconut shredded-1 cup.

Green chill-3 (Depends on how much spicy you want).

Asafoetida or Hing - Small crystal of 1 cm

Water: 1/2 cup

Oil-1/2 tsp

Salt-As per taste.

Method:

Fry  green chill and asafoetida in oil .

Grind shredded coconut, green chill and water together for 2-3 mins depending on settings and coarse/fine chutney you want .

Add salt as per taste.

Ingredients:

Coconut shredded-1 cup.

Green chill-3 (Depends on how much spicy you want).

Ginger-5 cm long piece.

Water: 1/2 cup

Salt-As per taste.

Method:

Cut green chill and ginger into small pieces.

Grind shredded coconut, green chill, water and ginger together for 2-3 mins depending on settings and coarse/fine chutney you want .

Add salt as per taste.

This is main beverage in  Uttara and Dakshina kannada. It is very good for health and does not contain any toxic chemicals.

Ingredients for Kashaya Powder/ pitto:

Coriander seeds-4 cup

Coriander seeds in Konkani Kotambari

Fennel seeds-1/4  cup

Fennel seeds in Konkani Badisep

Cumin seeds-1/4 cup

Cumin seeds in Konkani Jire

Methi/Fenugreek seed-1 tsp

Fenugreek seed in konkani Metti

Vayvinga seeds [also called Vadving/Vidang/False Pepper] -1/2 tsp

False Pepper in Konkani Vayvinga

Green Dal-1/4 cup

Green Dal in Konkani Moog

wheat -1/4 cup

Cardamom pods-3

Cardamom pods in Konkani Yela

Method:

Roast Coriander seed first for about 10 min. Then roast all other item for about 10-12 min .

Next grinder the spices using grinder/mixer.

Ingredients to prepare Kashaya:For One person

Kashaya Powder-1 tsp

Water-1/2 cup

Milk-1/2 cup

Sugar-2 tsp

Method:

In a steel bowl, boil water and sugar. When it starts boiling, add  kashaya powder and milk and boil once again.

Kashaya is ready to drink.                       

Kachara Pitha/Koove Peet [Kannada: Kadu Arashina Hittu aka Bitter Turmeric flour] is powder which is prepared from tubers which are  mainly found in forest . "Peeta" in Konkani is synonymous with flour. The Kachara flour is available in traditional "Kirana" stores in India.

Ingredients:

Kachara Pitha -1 cup(100grm)

Water-2 cup

Milk-1 cup

Sugar-1 cup

Saffron thread-3 to 4

Ghee-1 tsp

Method:

Be ready with the greased plate: Apply ghee to the plate as shown below.

In a heavy bottomed pan(kadayi),take kachara pitha,water,milk,sugar and saffron thread and mix it thoroughly  by using your hand.

Switch on the flame ,Start stirring it constantly in a medium flame.

Transfer it into a greased plate.

Allow it to cool down to room temperature.

Using  knife  cut it into desire shape.

Kachara pitha duddholi is ready to serve.

Take around 20 min for preparation.

Serve for 4.

Ingredients:

Tomato -3

Onion- 1

Coconut shredded-1 cup

Coriander leaves- 3-4 twigs

Rice flour-2 cup

Gram flour-1 cup

Salt -As per taste

Water-2 cups

Method:

Cut tomato, onion and coriander leaves into small pieces.

To that add rice flour, gram flour, and salt.

Go on adding water to form a batter.

Place a tava (Plate pan) on the stove. When it becomes hot enough, take a small quantity of batter and spread evenly over it.

When one part is fried to golden brown turn to other side and fry it.

Tomato omlet is ready to serve.

This you can serve along with chutney or podi.

Posu is my favorite from childhood.My mother use to prepare this by using post-partum cow milk (colustrum). I was amazed when I got to know from my sis-in- law Preeta that we can prepare it by using Nestle MilkMaid as well. It meant not being at the mercy of the milkman for my favorite "posu".  I  tried  it on the same day. After eating it, I could not stop myself from writing  the recipe on my blog .

Ingredients:

Milk-1 cup

Curd-1 cup

Nestle MilkMaid -1 cup

Cardamom powder-1/2 tsp

Method:

Take a pressure cooker container .Take milk,curd, MilkMaid and cardamom powder and stir it thoroughly.

Place it in pressure cooker, Don't put pressure regulator (also called as Siti in common parlance)

Cook for about 15 min. Posu is ready to serve.

Preparation time 20 min.

Can serve for 4.