Munchi Kajipu (Vegetables in Chilli and Coconut Gravy)

Munchi Kajipu literally means Chilli Gravy in Tulu Language. This can be made with different vegetables.

Ingredients:
Tharakari (Vegetable): 1 cup (chopped)
Channa (ChickPeas): 1 cup
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Jeerige (Cumin Seeds): 1 tsp
Aarashina (Turmeric Powder): 1/2 tsp

for Oggarane/Tempering
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces, chickpeas and salt in a saucepan of water for 10 minutes. Grind the ingredients in set 2 and add it to the Munchi Kajipu and simmer for 10 mins. Heat oil in a small pan and add oggarane ingredients to it. Pour this over the Munchi Kajipu just before serving.

Kolambu (Vegetables in Pepper and Coconut Gravy)

Kolumbu is very similar to Sambar, difference is that fry the coconut before grinding. Also, use less chillies/sambar powder and add 1 tsp of pepper while grinding. It can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Bendekai (Okra), Potato + Tomato, Marrow, Pumpkin, Aubergine, Carrot, Moolangi (Radish), Nuggekai + Bedanekai (Drumsticks + Aubergine), BaLekai (unripe Plantain), etc.

Koddel (Vegetables in Sweet, Sour and Spicy Coconut Gravy)

Koddel is Vegetables in Sweet, Sour and Spicy Coconut Gravy. Koddel can be made with different vegetables, popular ones are: Kumblakai (Pumpkin), Hagalkai (Bitter Gourd), BaLekai (unripe Plantain), Green Beans, Badanekai (Aubergines), Bendekai (Okra), Mangalore Southekai, Kudane/Kustikai (mini Aubergines), etc. 

Ingredients
Tharakari (Vegetable): 1 cup (chopped)
Huli (Tamarind): a marble-sized piece
Bella (Jaggary): a small piece
Water: 1 cup
Salt: to taste

for Roasting & Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Uddina BeLe (Black Lentils): 1 tsp
Menthe (Fenugreek Seeds): 1/2 tsp
Enne (Oil): 1 tsp

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces jaggary, tamarind and salt in a saucepan of water till the water dries up. In a  small pan, roast in oil the ingredients in set 2. Grind them and add it to the Koddel adding more water to desired consistency and simmer for 10 mins. Heat oil again in the small pan and add oggarane ingredients to it. Pour this over the Koddel just before serving.