Avial

Ingredients:

Raw banana – 1 no.(medium size)
Yam – 100 grm
Brinjal  - 2 nos.
Drumsticks - 2 nos.

Potato – 1 no
Green chillies - 4 nos.
Beans – 2 nos
Turmeric powder - a pinch
Coconut grated – ½ cup
Cumin seed - a pinch
Curry leaves - a few
Fresh Coconut oil - 1 tablespoon

Small onion - 5 nos

Thick Curd - 2 tablespoon
Salt to taste.

Method :

1. Wash and cut all the vegetables, each piece about 1/2 cm thick and about 3 cm long.

2. Put the vegetables in a pan, add turmeric powder and add enough water to cook the vegetables well and place it on fire till the vegetables becomes tender.

3. Grind the grated coconut, cumin seeds, green chilli ,small onion and make it as to a fine paste by adding little bit of water.

4. Add this mixture well with curd and pour this on top of the cooked vegetables and mix through. Add salt to taste .
5. Add fresh Coconut oil and curry leaves and remove from fire.  Now Avial is ready .

Aappam

Ingredients:

Raw rice  - 200 grm

Cooked rice – 50 grm

Grated coconut -  1/4 cup.

Coconut water – 1 cup

Salt  - to taste

Sugar  - 1 tsp

Baking soda – ¼ tsp

Method:

Soak the rice for 2 hours.

Grind the rice, cooked rice and coconut  into a smooth batter add salt ,sugar and coconut water then mix well and leave it overnight.

Just before preparing appam add a pinch of Baking soda.

Heat a non-stick pan. Pour a ladle of batter in the center and holding the pan with both hands try to spread the batter.

Reduce the heat and keep it covered for 2 minutes.

Appam is ready and serve it with Coconut milk, Channa curry.

Keerai Poriyal

Ingredients:

Keerai ( cut ) - 2 cups (Arai  Keerai)

Onion – 1 no

Oil : 4 spoon
Black gram dal : ½ spoon
Mustard : ½ spoon
Salt : as needed

To Grind:

Red chilli – 4 nos

Turmeric powder- ¼ tsp

Cumin seeds – ½ tsp

Garliic – 2 pods

Coconut  - ¼ cup 

            Grind Coarsely the above ingredients.

 Method:

Heat oil in a frying pan.
Add mustard and black gram dal , When mustard splutters, add onion and fry  for a minute.

Then add  keerai  and sprinkle some water and cook in low flame for 5 minutes.

Then add grinded masala and salt and cook till the raw smell disappear.

 Keerai poriyal is ready and serve with rice.

Carrot and Beans poriyal

Ingredients:

Carrots - 3 nos(cut into small pieces)

Beans - 100 grm(cut into small pieces)

Onion - 1 (chopped)

Oil - 2 tsp

Grated coconut - 3 tsp

Mustard seeds - 1/4 tsp

Bengal gram - 1 tsp

Urad dal - 1 tsp

Chilli powder – 1 tsp

Turmeric Powder- ¼ tsp

Jeera powder – ¼ tsp

Few curry leaves

Salt as per the requirement

Method:

Fry mustard seeds, urad dal, bengal gram dal in 2 tsp of oil

Then add chopped onions & few curry leaves, fry it for a minute.

Add chopped carrot and beans pieces and fry it in a low flame for few minutes

Now add chilli powder,turmeric powder,Jeera powder and add salt.

Fry it in a medium flame and sprinkle some water.

Cook it in a medium flame with closed pan.

After 15 minutes (when the water is absorbed), add 2 tsp of grated coconut and stir it for 5 minutes

Now Carrot Beans Poriyal is ready to serve.

Paal Kanji (Ulunthu Kanji)

Ingredients:

Rice -2 cup

Urid dal - 3/4 cup

Salt to taste

Garlic pods -4

Fenugreek- 1 tsp

Pepper – 1 tsp

Cuminseed – 1 tsp

Curry leaves - Few

Coconut Milk (or) Boiled milk – 1 cup

Method:

Cook all the ingredients except coconut milk in pressure cooker till done.

Then add Coocnut milk or milk .

Serve hot with any pickles and coconut thuvayal.

Vathal Kulambu

Ingredients:

Manathakkali vatral  - 2 tbsp

Sunda Vatral  - 2 tsp
Sesame oil -2 tbsp

Tamarind  - 1 small lemon size
Chilli powder - 1 tsp

Coriander powder - 2 tsp

Turmeric powder - a pinch

Cumin powder -  1/2 tsp
Mustard seeds -  1/2 tsp
Fenugreek seed -  1/4 tsp
Curry leaves - few
Chopped  small onion - 3 tbsp.

Chopped Tomato - 1
Garlic - 5 pearls

Coconut – 2 tsp (optional)
salt - to taste

Method:

Heat oil in a pan fry sunda vatral and keep aside.
Then heat oil in a pan , crackle mustard seeds and add  fenugreek, manathakkali vatral,   onion, garlic, tomato and  curry leaves.

Add chilli powder, coriander powder, turmeric powder  and fry.
Now add the tamarind extract and salt. Let it boil for 2 minutes

Then add 2 tsp coconut paste.  

Now grind coarsely the sundavatral and now add with gravy and boil in low flame.
Let it boil and becomes a thick gravy.

Vathal Kulambu is ready and serve with rice...

Adai Dosai

To grind:

Idly rice -200 grm

Thoor dhal -100 grm

Channa dhal -100 grm

Urid dhal -50 grm
Ginger - 1 inch
Dry red chilli - 5
Asafoetida - a pinch
Turmeric powder - a pinch
Salt - required

To temper:

Oil - 1 tbsp
mustard seeds – 1 tsp

Big onion – 2 nos (chop finely)

Green chillies -2 nos

curry leaf - few

Method:

Wash and soak the rice , thoor dhal, channa dhal, urid dhal.
Grind soaked items along with red chilli, ginger, asafetida and turmeric powder.

Heat a pan with oil and add mustard seed then add the chopped onion , chopped green chilli, curry leaves and fry .

Then add this tempering to adai dosa batter and finally add salt and shredded coconut.
Heat a dosa pan and coat it with a little sesame oil and pour the batter and flib it both sides.

Adai dosai is ready!

Serve with Coconut chutney or aviyal.

Ginger chutney (Ginger pachadi)

Ingredients:

Ginger   - 200 g

Sesame Oil    3  tsp

Red Chilly powder - 1 tsp

Coriander powder - 1 tsp

Tamarind  - 3 inch

Jaggery - 1 tsp

Turmeric Powder -  ½    tsp

Salt  to taste   

For Seasoning:

Sesame oil - 1 tsp

Mustard seed -½ tsp

Channa Dal  -1  tsp

Fenugreek - ½ tsp

Red chilly - 2 nos

Curry leaves - few

Method:

Clean and grind the ginger.

Heat oil in a pan. Splutter the mustard seeds and add dal, fenugreek, red chilly and curry leaves .

Then add ginger paste and Stir well in low flame upto the raw smell disappear.

Then add tamarind juice, coriander powder, chilly powder, turmeric powder and salt.

Stir well in low flame until the oil separate.

Add jaggery and boil the solution again until it becomes thick

Ginger pachadi is ready to serve.

Serve with sambar rice and curd rice.