Pork Curry

Ing:
Boneless Meat (Chicken, pork or Beef) - 2lb (~1kg)
Corriander powder - 3 teaspoons
Chilli powder - 2 teaspoons (reduce it if you dont want it very spicy)
Turmeric powder - 1/4 teaspoon
Ground pepper - 1.5 teaspoon
Ground Jeera - 1.5 teaspoon
Ginger paste - 1.5 teaspoon
Garlic paste - 1.5 teaspoon
Onion - 1
Tomato - 1

Method:
1.Cut the meat in to medium to small size pieces
2.Mix Corriander powder, chilli powder, turmeric, pepper, jeera powders along with ginger paste and garlic paste and make it into a fine mix
3.Add the cut meat into that paste and mix it throughly and let it marianate for 1/2 hr
4. Heat oil in a kadai and add the marinated meat and saute for a while
5.Keep sauteing till the meat is cooked and browned
6.Just few mins before turning off the heat, add the fine cut onions and tomato and stir for 2 mins
7. Can be garnished with mint leaves or corriander leaves.

Avarakkai Poriyal

Ing:
AvarakkaiMoong dhal - 2tbsp
Turmeric -1 tsp
Salt - as needed

For Seasoning:
Mustard - 1tsp
Channa dhal - 1 tsp
urad dhal -1 tsp
curry leaves - 5 or 6
Whole red chili - 4

Method:
1. Heat oil in a kadai and add mustard seeds. Once the seeds spultter add channa dhal, followed by urad dhal,curry leaves and then red chilies
2. Once the sesoning turns golden brown add the avarakkai. Saute for some time and then add the washed moon dhal.
3. Add 1.5 cups of water and cook covered till the vegetable is cooked
4. Add turmeric and salt
5. Garnish with coconut shavings if needed.

Best eaten with Sambhar rice ,rasam rice or curd rice.