Chemmeen (Prawn) Moilee

Some common clarifications
1. That's a clay pot (not cast iron)
2. Malabar tamarind (Kodampuli) is preferred since it has a milder taste, but you can use a smaller amount of tamarind & cook it for longer to reduce its sourness
3. Silicone spatulas are safe up to 300C

As for "authenticity", the Molee/Moilee dishes are likely of Portuguese origin (legend being that white folks found local curries too spicy and toned it down with coconut milk), so if there is a specific way your family makes it, that's great, but claiming authenticity is silly

Onion Jeera Pulao (with Seeraga Samba rice)

Tiffen Sambar

Music: Kangal Irandaal by me and @sushraju
Off-camera: Added a dollop of ghee to the sambar.
Additional tips: You can pressure cook drumstick with the dal and then remove the fibrous exterior before pureeing the whole thing.

Chicken Thoran

Maggi Drunken Noodles