BLACK CHANNA, BRINJAL KUZHAMBU

BLACK CHANNA, BRINJAL KUZHAMBU :-

NEEDED :- BLACK CHANNA - HALF CUP, BRINJAL - 2 NOS, SMALL ONION - 6, GARLIC - 2 PODS, TOMATO - 1, SAMBAR POWDER - 2 TSP, TURMERIC - 1 PINCH, TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP,  TO BE GRIND :- SOMPH, JEERA , POPPY SEEDS - QUARTER TSP EACH, COCONUT - 2 INCH PIECE, FOR FRYING :- MUSTARD ORID DHAL, JEERA, FENUGREEK - HALF TSP EACH. CURRY LEAVES - 1 ARK, DHANIYA - FOR DECORATION. 

METHOD :- WASH AND SOAK CHANNA FOR 8 HOURS. ADD LITTLE SALT AND PRESSURE COOK FOR 3 WHISTLES. SOAK TAMARIND IN 2 CUPS OF WATER AND SQUEEZE THE PULP. ADD SALT AND SAMBAR PWDR INTO IT. CLEAN AND CUT THE BRINJAL, ONION, GARLIC, AND TOMATO.  GROUND COCONUT, POPPY SEEDS, SOMPH, JEERA WITH ONE POD OF GARLIC AND SHALLOT. 

POUR OIL IN A PAN ADD MUSTARD, ORID DHAL, JEERA, FENUGREEK. WHEN THEY SPLUTTERS ADD CURRY LEAVES, CHOPPED BRIJAL, ONION, GARLIC AND TOMATO. SAUTE FOR SOME TIME ADD THE TAMARIND PULP. WHEN IT BOILS ADD THE COOKED CHANNA. KEEP BOILING FOR 2 MINUTES THEN ADD THE GROUND MASALA. AFTER 2 MINUTES REMOVE FROM FIRE ADD THE CHOPPED DHANIYA LEAVES. SERVE HOT WITH PIPING RICE, IDLI, DOSA & CHAPPATHI.  BOTTLE GOURD THUVATTAL IS A BEST COMBO FOR THIS GRAVY. 

THUVAR DHAL CHUTNEY

THUVAR DHAL CHUTNEY:-

NEEDED :-

RED CHILLIES - 3 NOS.

THUVAR DHAL - 1 TBLSPN

RAW RICE - 2 TSP

FENUGREEK - 1/2 TSP

ASAFOETIDA - 1/10 INCH PIECE

BIG ONION - 1 NO

TOMATO - 1 NO

TAMARIND - 1 POD

SALT - 1 TSP

OIL - 2 TSP

MUSTARD- 1TSP

ORID DHAL - 1 TSP.

CURRY LEAVES - 1 ARK

METHOD :-

FRY REDCHILLIES., THUVAR DHAL., RAWRICE., ASAFOETIDA., AND FENUGREEK WITHOUT OIL IN A PAN. POWDER THEM. CHOP ONION AND TOMATO . SOAK TAMARIND IN 3 CUPS OF WATER AND TAKE THE PULP OUT OF IT AND ADD SALT. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION., TOMATO AND CURRY LEAVES. SAUTE WELL ADD THE TAMARIND WATER WITH SALT AND ADD THE POWDERED MASALA. BRING TO BOIL. COOK FOR 10 MINUTES AND SERVE HOT WITH IDDLIES OR DOSAS..

THIS IS CHETTINADU SPECIAL..:))

CARROT SAMBAR

CARROT SAMBAR :-

NEEDED:-

CARROT - 250 GMS

SMALL ONION - 10 NOS

TOMATO - 1 NO

THUVAR DHAL - 1 CUP

SAMBAR POWDER - 1 TBLSPN

TURMERIC POWDER - 1 TSP

ASAFOETIDA - 1/10 INCH PIECE

TAMARIND - 1 AMLA SIZE BALL

SALT - 2 TSP

OIL - 1 TSP

MUSTARD SEEDS - 1 TSP

URAD DHAL - 1/2 TSP

JEERA - 1/2 TSP

CURRY LEAVES - 1 ARK

METHOD:-

PEEL . ,WASH AND SLICE CARROTS .,ONIONS AND TOMATO. WASH AND PLACE THE TUVAR DHAL IN A PRESSURE PAN . ADD CARROTS., ONIONS., TOMATO., TURMERIC POWDER., ASAFOETIDA AND 1 CUP WATER. COOK FOR 3 WHISTLES. THEN SIMMER FOR 3 MINUTES AND REMOVE FROM FIRE. TAKE TAMARIND PULP WITH 3 CUPS OF WATER AND ADD SALT AND SAMBAR POWDER. OPEN THE PAN SMASH THE DHALL AND CARROT SLIGHTLY WITH A LADDLE THEN ADD THE TAMARIND PULP. BRING TO BOIL FOR 5 MINUTES. THEN SAUTE THE MUSTARD., URAD DHAL., JEERA AND CURRY LEAVES IN OIL AND POUR THIS TO THE SAMBAR . SERVE HOT WITH PLAIN RICE OR DOSAS OR IDDLIES.

PORICHU KOTTI THENGAI THUVAIYAL.

PORICHU KOTTI THENGAI THUVAIYAL

NEEDED:- COCONUT -HALF, RED CHILIS - 3, GREEN CHILIS - 3, SALT - HALF TSP, TAMARIND - 2 PODS,  OIL - 1 TSP, MUSTARD,ORID DHAL - 1 TSP EACH, CURRY LEAVES - 1 ARK, ASAFOETIDA - 1/4 INCH PIECE. 

METHOD :- SCRAP COCONUT. HEAT OIL IN A IRON LADLE. ADD MUSTARD AND ORID DHAL WHEN THEY SPLUTTERS ADD ASAFOETIDA, CURRY LEAVES , HALVED GREEN CHILIES , RED CHILIES AND TAMARIND. KEEP ASIDE FOR COOLING. GROUND COCONUT WITH SALT IN A MIXIE. AFTER A MINUTE ADD THE SAUTED ITEMS WITH IT. GROUND COARSLY ADD IF WATER IS NEEDED. SERVE IT WITH IDLIS OR DOSAS OR CURD RICE. 

AVIYAL

AVIYAL..:-

NEEDED :-

POTATO LARGE - 1 NO

BRINJAL./ ( EGG PLANT ..)/( AUBERGINE) - 3 NOS.

BIG ONION - 1 NO

TOMATO - 1 NO

CURRY LEAVES - 1 ARK

TO GRIND :-

GREEN CHILLIES - 4 NOS

CRATED COCONUT - 1 CUP

FRIED CHANNA DHAL - 1 TBLSPN.

SOMPH - 1 TSP

JEERA - /2 TSP

PEPPERCORNS - 5 NOS.

SMALL ONION - 2 NOS

GARLIC - 2 PODS

SALT - 1 TSP

OIL - 3 TSP FOR FRYING.

METHOD:-

GRIND ALL THE INGREDIENTS. WASH PEEL AND DICE ONION., TOMATO., AUBERGINE AND POTATO. HEAT OIL IN A PAN . FRY ALL THE VEGETABLES AND CURRY LEAVES. SAUTE WELL ADD THE GROUND MASLA AND SAUTE FOR 1 MINUTE . ADD SALT AND 4 CUPS OF WATER. BRING TO BOIL AND SIMMER FOR 10 MINUTES . COOK TILL VEGETABLES ARE TENDER AND SERVE HOT WITH IDDLIES OR DOSAS..

ITS A CHETTINADU SPECIAL GRAVY AND SERVED IT WITH  IDLIS FOR MORNING TIFFIN.