Moolangi Sambar / radish curry

Ingredients:

• Toordal (Split Piegon peas)- 1/4 cup, heaping
• Radish, Chopped- 1 cup
• Pearl Onions (sambhar onions)- 8- 10
• Cilantro (coriander leaves)- 5-6 sprigs
• Garlic pod, large sized- 1
• Grated Coconut, fresh/frozen- 1/2 cup
• Tamarind paste- 1/2 tsp
• Jaggery, grated- 1 tsp (or to taste)
• Turmeric Powder- 1/8 tsp
• Salt- To taste

For Dry Roasting:

• Urad dal (Split black gram)- 1 Tbsp
• Chana dal (Split Chick peas)- 1 Tbsp
• Coriander seeds- 1 1/2 Tbsp
• Fenugreek seeds (methi)- 1/4 tsp
• Dry Red Chilli- 4-5

For Seasoning:

• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Urad dal- 1 tsp
• Curry leaves- Few
• Dry Red chili, broken- 1-2

Pathrodo

20 Medium Taro Leaves
Soak 1 Cup Rice 2-3 hours
Soak 1/4cup Mung Dal -30 min
big pinch of hing- 1/8th tsp
Tamarind for taste
Turmeric Powder
1/2 cup coconut
10 Rosted Bedgie chillie
little jaggery
salt

Steam for 20 minutes

Matzo Soup

Beat 2 egg white lightly in a bowl with 3 tsp of olive oil, add matzo meal and mix with spoon.
It will be thick porridge like consistency. All it to rest for 15+ minutes, during which-it will dry out.
Heat olive oil, add fine chopped onion, gringer, little garlic and chilli. Add 500ml chicken stock and water. Add chunky carrot. Bring it to boil, adjust salt and little black pepper. Reduce to simmer and add matzo balls. Cook for about 20 minutes,till ball cooks and float. Top with chopped parsley and serve hot.