Karadaiyan nombu uppu adai / karadaiyan nombu savoury verision / uppu adai / nombu adai / how to make karadaiyan nomubu uppu adai / uppu adai recipe

Ingredients


1 cup rice flour
2 cups water
2 tbsp karamani / black eyed beans
2 tbsp chopped coconut
1 chopped green chillie
1 tsp chopped ginger
Few curry & coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
2 tsp coconut oil
Salt to taste

Method

Heat oil in a pan, add mustard when it starts spluttring add ginger, green chillie, curry leaves, asafoetida, coconut and karamani.

Add 2 cups of water,  salt to taste and allow to boil.

Add rice flour slowly ( keep the flame in low) mix well and switch off the flame.

After 15 minutes when it cools mix it well again.

Make small balls out of it and flatten it.

Heat cooker, grease the idly plates with oil, steam these adai for 10 - 12 minutes.

Serve with butter.

Beetroot soup/ beetroot soup recipe/ how to make beetroot soup

Ingredients

1 cup grated beetroot
1/2 cup chopped tomato
1/4 cup chopped onion
1 tsp ginger & garlic each
1 bay leaf
1 tsp butter / oil
1/8 tsp pepper powder
A pinch sugar (optional)
Coriander leaves for garnishing
Salt to taste

Method

Blend beetroot with little water and set aside.

Blend tomato, ginger and garlic and set aside.

In a cooker, add butter, bay leaf and onion saute for a minute.

Add beetroot and tomato puree, salt and 1 cup water

cook for 2 whistles.

After opening, add some more hot waret to the requried consistency of the soup.

Finally add a pinch of sugar and pepper powder.

Garnish with coriander leaves and serve hot.

Note

Filter the above soup, add a tsp of corn flour and bring to boil for smooth and silky consistency.