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What you will need:
Tingalavaro - 1/2 cup
Toor dal - 1/4 cup
Vegetables - 1 cup (potato, beans, carrots etc)
Tamarind - lime sized, soaked in water
Green chillies - 3 to 4
Sambar powder - 2 tsp
Curry leaves - 2 strands
Mustard seeds - 2 tsps
Jaggery - 1 tbsp
Oil - 1 tbsp
Salt to taste

How to prepare
Cook the beans, toor dal and vegetables with some salt, jaggery and green chillies.
Squeeze the juice out of the tamarind soaked in water. Mix the sambar powder with the tamarind juice and add to the beans and vegetables. Bring it to a boil and turn the heat off.
Heat oil in a pan and add mustard seeds. When the seeds crackle, add the curry leaves. Pour the seasoning over the sambar.
Serve with rice, idly or dosa.

What you will need:
Onions - 5 small, sliced
Tomato - 1 medium, roughly chopped
Eggplant/Brinjal - 1 medium sized, cut into small cubes
Red chilli powder - 2 tsp
Tamarind - lime sized, soaked in water
Oil - 1 tbsp
Salt to taste

How to prepare
Squeeze the juice out of the soaked tamarind and keep aside.
Heat oil in a pan. Add the onions and fry until the onion is slightly brown in color.
Now add the chopped tomato, salt, red chilli powder and tamarind juice. Add 1/4 cup of water if you dont like it very dry.
Cook until the tomato is completely cooked and is completely mashed. Now add the eggplant and cover and cook.
When the eggplants are cooked, turn the heat off.
Serve hot with chapati or naan.
Also, if you make it a little watery, you can even mix it with rice and eat it.

Grind the coconut, red chillies and tamarind into a smooth paste.
Boil water in a pan and cook the moong sprouts together with the onion and cashews. Cook until the moong is almost cooked, but is still firm and not mashed up.
Remove the excess water from the moong. Add the ground masala to the cooked moong. Add salt and bring the mixture to a boil and turn off heat.
In a pan heat oil. Add mustard seeds. When they crackle, add the curry leaves and pour the seasoning over the mooga ambat. Serve hot with rice.

What you will need:
1 fish (cut into 2" pieces)
1 cup shredded fresh/frozen coconut
6-8 dry fried red chillies
tamarind - about half the size of a lime
1" piece ginger - finely chopped
1 small onion - finely chopped
2 tsp oil
salt to taste

How to prepare:
Grind coconut, red chillies and tamarind into a fine paste.
Transfer the paste into a pan. Add water to get the desired consistency.
Add salt, chopped ginger and onion and bring it to a boil.
Add the fish and cook until the fish is done.
Pour the oil on top and turn the heat off.
I like to add coconut oil as it brings a unique tasts to this preparation.

Valval is made with all different kinds of vegetables. You can use alsande beans( yard long beans), tendle ( ivy gourd), ghosale(ridge gourd) , magge( yellow cucumber / mangalore sautekayi), bikkand( jackfruit seed), batato(potato), soornu(yam), kanang(sweet potato), phagil(kantolas), bibbo (cashews) etc.

What you will need:
3 cups of vegetables
2 cups shredded fresh/frozen coconut OR 1 can of coconut milk
6 green chillies
2 tbsp ghee / clarified butter
1 tsp mustard seeds
1/2 tsp cumin seeds
2 strands of curry leaves
salt to taste

How to prepare:
Cook the vegetables with salt and green chillies.
Grind the coconut and strain the milk out of it or you can instead use canned coconut milk. Pour the coconut milk into the cooked vegetables. Bring the mixture to a boil. If you the curry to be a little thicker, then you can mix 2 tsp of maida in a little water and add to the curry. In a separate pan, heat the ghee. Add mustard seeds and when they crackle, add cumin seeds and curry leaves. Pour this over the curry. Serve hot with rice.

Chane ghashi is one of the most popular konkani dish. It is always on the menu, be it for a wedding or for dinner after a function at the devasthan (temple). The same dish is prepared with roasted coconut( soyi bhajjile chane ghashi) and it tastes entirely different. I will try to post that recipe soon.
What you will need:
1 cup chick-peas ( soaked overnight )
1 can raw jackfruit ( you can use potatoes or yam (soornu) instead)
1 cup grated coconut, fresh or frozen
6-7 fried red chillies
small piece of tamarind
1 tbsp oil
1/2 tsp mustard seeds
some curry leaves
salt to taste

How to prepare:
Soak the chickpeas overnight. Usually the black channa is used to prepare this curry. You can use canned chick-peas instead. Cook the soaked chick-peas well. I use the pressure cooker to cook them. Cook the vegetable separately (raw jackfruit or potatoes) with a little salt. Grind together the coconut, red chillies and tamarind into a smooth paste. Add the ground masala to the cooked chick peas. Also add the cooked vegetable and salt and bring it to a boil. Head oil and add mustard seeds. When they crackle, add the curry leaves and then add it to the chick peas. Serve hot with rice.

What you will need:
2 cups butterfruit ( jeevkadgi) cut into small pieces
1 cup grated coconut, fresh or frozen
2 medium onions
8 fried red chillies
2 tsp coriander seeds
small piece of tamarind(or 1 tsp tamarind paste)
6 tsp oil
1 tsp mustard seeds
salt to taste

How to prepare:
Cook the butterfruit pieces with a little salt and set aside. Cut the onions into thin slices and keep aside. Grind coconut, red chillies and tamarind into a paste. The paste does not have to be very smooth. Then add the coriander seeds and grind again. Head oil in a pan and add mustard seeds. When the mustard seeds begin to cracke, add the sliced onions and saute for a minute. After the raw smell of the onion goes away, add the ground masala and some salt and fry for a minute. Now add the cooked butterfruit. This dish is semi-dry, so do not add a lot of water. Cook the mixture for about 5 minutes. Serve hot with rice.