BEETROOT MASAL:-

BEETROOT MASAL:-

NEEDED:-

BEETROOT - 250 GMS

CHANNA DHAL - 1 CUP PARABOILED

TO GRIND:-

RED CHILLIES - 4 NOS.

SOMPH - 1/2 TSP

GRATED COCONUT - 2 TSP

FRIED CHANNA DHAL- 1 TSP

SALT - 1 TSP
SMALL ONION - 2 NOS

GARLIC - 1 POD

FOR FRY :-

OIL - 2 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

KALPAASIPPUU - I INCH

BAY LEAF - 1 INCH

CURRY LEAVES - 1 ARK

METHOD :-
PEEL ., WASH AND SQUARES THE BEETROOTS. GRIND ALL THE INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD KALPASIPPUU., BAY LEAF AND CURRYLEAVES. THEN ADD THE BEETROOTS AND SAUTE WELL. AFTER 5 MINUTES ADD THE MASALA AND SAUTE WELL. ADD LITTLE WATER AND COVER THE PAN WITH A LID. AGAIN COOK FOR 5 MINUTES THEN ADD THE CHANNA DHAL. STIRR WELL. KEEP IT FOR 2 MINUTES IN FIRE AND OFF THE GAS. SERVE HOT WITH CURD RICE. CHILDREN LIKE THIS HOT AND SWEET BEETROOTS.

EGG KUZHAMBU.:-

EGG KUZHAMBU :-

NEEDED:- BOILED EGGS - 3 NOS, SHALLOTS - 8 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE, SALT - 2 TSP, CHILLI PWDR - 2 TSP, DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 SPATULA, OIL - 1 TBLSPN, MUSTARD - 1 TSP, FENUGREEK AND JEERA - HALF TSP EACH, SOMPH - 1/4 TSP, CURRY LEAVES - 1 ARK.

METHOD :- SOAK TAMARIND AND SALT IN ONE CUP OF WATER.. SQUEEZE TO TAKE THE JUICE OUT OF IT. ADD 2 MORE CUPS AND SQUAZE ALL THE PULP FROM IT. PEEL AND CUT THE SHALLOTS, GARLICS & TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLITTERS ADD JEERA, SOMPH, FENUGREEK. THEN ADD SHALLOTS, GARLICS AND DICED TOMATO. POUR TAMARIND PULP ALONG WITH TURMERIC, DHANIYA AND CHILLI POWDERS. BRING TO BOIL. THEN ADD THE BOILED EGGS. YOU CAN SPLIT THE EGG IN OPPOSITE POLES BEFORE DROP THEM INTO GRAVY. COOK TILL THE KUZHAMBU BECOMES THICK AND THE OIL SEPARATES AT THE TOP. SERVE HOT WITH PIPING RICE WITH PAPADS.

PLAIN IDLI PODI.

IDLI PODI :-

NEEDED:- RED CHILLIES - 100 GMS. ORID DHAL - 1 CUP, THUVAR DHAL - 1/4 CUP, CHANNA DHAL - 1/4 CUP, ASAFOETIDA - 2 INCH PIECE, CURRY LEAVES - A HANDFULL, SALT - 1 TBLSPN. OIL- 4 TSP.

METHOD :- HEAT TAWA AND FRY ORID DHAL, THEN, THUVAR DHAL, THEN CHANNA DHAL SEPERATELY WITH EACH ONE TSP OF OIL. WHEN THEY BECOME BROWN PLACE THEM IN A PLACE . SAUTE CURRY LEAVES WITHOUT OIL TILL IT BECOMES CRISPY. SAUTE SALT ALSO. THEN ADD 1 TSP OIL AND FRY THE ASAFOETIDA PIECES. WHEN THEY ENLARGES TAKE OUT FROM THE PAN AND ADD THE RED CHILLIES . FRY THEM TILL THE AROMA COMES. OFF THE GAS AND ALLOW THEM TO COOL.

IN A MIXIE FIRST PUT THE DHALS AND COARSLY GROUND THEM. THEN ADD THE SALT , CURRY LEAVES, ASAFOETIDA ALONG WITH CHILLIES. GROUND THEM INTO FINE POWDER BY ADDING LITTLE DHAL MIXER INTO IT. MIX THEM WELL WITH THE DHAL MIXTURE AND KEEP IT IN A AIR TIGHT CONTAINER. WHEN NEEDED TAKE A TSP FULL OF PODI MIXED WITH HALF TSP FULL OF TIL OIL OR MELTED GHEE. ITS DELICIOUS WITH HOT IDLIES.