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.