Maasi Karuvaadu Sambal

Tuna dry fish one large piece.
Coconut shredded 1 cup
Red chilly dried - 4 to 5 nos
Onions chopped 1 spoon
Garlic 2 or 3 pellets
Tomato 1 no
Chop the dry fish into pieces with knife, then grind them in the traditional stone grinder manually, adding all the rest of the ingredients, except tomato and onion.
Heat oil in a pan, fry onion, then add the mixture of dry fish fry for one minute, then squeeze tomato on top of it, stir it well until it is fried dry.
Your sambal is ready to be served with dosa, chappathi, poori or rice.

Kathirikai masala

Brinjal 4 nos. Medium sized. (striped ones preferred)
cut the vegetable vertically into four petals without separating it from the calyx, it will be like a bloomed flower now(not stretched wide). Now prepare masala, to stuff it inside the cut brinjal.
Jeeragam 2 tbsp
coconut shredded 1 cup
turmeric pdr 1/2 tbsp
green chilli 2 nos.
grind the above ingredients so that it becomes a nice chutney. No need to add water.
Add salt to taste in the mixture and stuff in between the cut brinjals, as much as u like.. then heat oil in a fry pan, shallow fry the brinjals. When the brinjal turns out to be brown, its cooked.
Serve with rice and Sambar or Rasam.