Tomato Dhal

Ingredients

½ Cup toor dal

4 chopped tomatoes

1 green chillie

2 red chillies

Turmeric powder and red chili powder – a pinch

2 tsp Oil

¼ tsp mustard

¼ tsp jeera

Few curry leaves

Salt to taste

Method

Wash the dhal add water, turmeric and red chillie powder pressure cook  .

In a pan add oil, season with spluttering mustard, jeera,

red chlli, green chilli and curry leaves.

Add tomatoes and salt cook well.

Add this to cooked dhal and cook for 2 more minutes.

Ready to serve tomato dhal.   

   

  

Curry leaf buttermilk

Ingredients

1 Cup curry leaves

Buttermilk as needed

Salt to taste

Method

Grind curry leaves to a smooth paste with little water

Filter this. Add to butter milk and mix well.

Easy and best summer drink.

Health benefits

Curry leaves are a rich source of iron and folic acid.

Curry leaves are helpful in improving the eyesight.

It is  very good for fighting iron deficiency and anemia.

It prevents premature gray hair and hair fall.

Good for hair growth.

Nei Appam

 Ingredients

1 cup raw rice     

1 cup Jaggery      

2 tsp grated coconut 

¼ tsp cardamom powder

1 tsp sugar (for glossy look)

Ghee for deep fry

Method

Soak rice for 2 hours.

Grind it with coconut by using less water till it becomes a thick paste.

Add jaggery and sugar, grind to a smooth paste and set aside for 5 to 6 hours.

Add powdered cardamom and mix well just before you pour the batter.

Heat the paniyaram pan and add 1 tsp of ghee in each hole.

Pour the batter in each hole and cook well in low flame.

Turn to other side and cook similarly.

Now the hot Nei appams are ready to serve.

               

 

Mambaya Morkuyambu

Ingredients

1 or 2 ripe mangoes cut in to pieces

1 cup curd

½ cup grated coconut

3 Red chillies

½ tsp jeera

3 Red chillies

¼ tsp fenugreek

½ tsp turmeric powder

2 tsp coconut oil

Few curry leaves

Jaggery a small piece (optional)

Salt to taste

Method

Whisk the curd and set aside.

In a pan add mango pieces, turmeric powder, jaggery, salt and

half cup of water. Cook on medium flame till mangoes become soft.

Heat 1 tsp oil in a pan add jeera,

2 red chillies,  fenugreek and roast evenly.

Add coconut to the above, grind to a smooth paste.

Add this coconut paste to the above cooked mangoes.

Cook for 3 to 4 minutes in low flame.

Now add the whisked curd and mix gently.

Cook in low flame switch off the gas when it is frothy. (It should not boil)

Season it with mustard, fenugreek, red chilli & curry leaves.

Goes well with potato fry.

Poori

Ingredients

1 cup wheat flour

1 cup oil for deep frying

Salt to taste

Water as needed

Method

In a bowl add wheat flour and salt mix well.

Add water little by little to make a stiff dough.

Divide the dough in to small poori size portion.

Using rolling pin roll small poori and deep fry them.

Serve hot with any of your favorite masal.

Click here for masal recipe

Kuzhi Paniyaram

Ingredients

1 cup idly rice

¼ cup urad dal

¼ cup chana dhal

¼ cup thoor dhal

2 Red chillies

2 tbsp roasted chana dhal powder

1 chopped onion

A pinch asafoetida

¼ tsp mustarded

Oil as needed

Salt to taste

Curry leaves & coriander leaves

Method

Soak rice and all other dhal separately in the water for 4 to 5 hours.

Filter the water and grind the rice to make a smooth paste.

Similarly grind other dhal and red chilli to make smooth paste.

Now add roasted chana dhal powder and salt mix well.

Keep it aside for 7 to 8 hours.

Heat oil in a pan add mustard, when it starts spluttering,

add channa dhal, asafoetida, curry leaves and onions.

Fry for 2 minutes, add this mixture to the batter and mix well.

Heat the paniyaram pan and add 1 tsp of oil in each hole.

Pour the batter in each hole and cook well in low flame.

Turn to other side and cook similarly.

Now the hot kuzhi paniyaram is ready to serve.

For simple version click here