Ash plantain curry

Ingredients
Ash Plantain 200 Gms
Onion 1 medium
Green chillies 4
Curry leaves 10
Salt to taste
Milk 1 cup
Cumin powder 1 teaspoon  roasted
Turmeric powder ¼ teaspoon

Skin and cut the Ash plantain into ¾ inch cubes. Keep these in water so that they do not stain. Dice the onions into small pieces. Chop the green chillies into small pieces Place the drained pieces of ash plantain, chopped onion, salt, green chillies, turmeric powder and ½ cup water in the cooking pan and bring to boil. Cook until ash plantain pieces are soft. Add the milk and bring to boil. When boiled, add the cumin powder and stir and simmer. Remove from fire.

Seeni Sambol

ingredients
5 large Onions peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small spring Curry leaves

1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stirring. When the onions are well fried and dry, add the tamarind paste and keep stirring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep string for a little while longer. Taste and adjust salt if required.

Carrot Chutney

Ingredients
Grated carrot - 1 1/2 cups
 Roasted peanuts - 1/4 cup
 Grated coconut - 1/2 cup
 Dry red chillies - 4 Nos
 Coriander powder - 1/4 teaspoon
 Garlic - 1 clove
 Salt to taste
 For tempering Mustard seeds - 1 teaspoon
 Curry leaves - 2 springs
 Dry roast the red chillies and garlic. Add a teaspoon of oil and add the grated carrot and coriander powder. Saute till carrots are slightly done. Add in the rest of the ingredients and saute for a minute. Cool and grind to a smooth paste adding a little water. Transfer to serving bowl. Heat a teaspoon of oil and crackle the mustard seeds and fry the curry leaves. Pour it over the chutney. Serve with Dosa.