Urundai kozhukkatai (about 20 balls)

Rice rava 3 cups

Grated coconut 2 tbsp

Finely chopped green chilli 1 tsp

Red chili 1

Curry leaves 3 sprigs

Toor dal 3 tsp

Pepper corns 1/2 tsp

Cumin seeds 1 tsp

Mustard seeds 1 tsp

Salt 1 1/3 tysp

Asafotida 1/4 tsp

Oil 1 tbsp

Powder the toor dal along with pepper, jeera and red chili in the blender and set aside.

Heat oil in a apn and let the mustard seeds splutter. Add the green chilies and saute for a minute. Add 6 cups of water and as the water starts boiling reduce the flame and add coconut, curry leaves, salt, asafotida and stir well. When the water starts boiling well keep the flame low and add the powdered dal and slowly add the rice rava. Keep stirring to avoid lumps. When the mix looks pasty remove from fire and let it cool a bit.

Take scoops of the mix and shape them into  lemon-sized balls.

Heat water in a cooker and place the kozhukkatais on a idli plate and stem them for 5 minutes or till done.

Serve hot with gotsu.

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Capsicum raita

Green peppr 1 big (finely cut)

Curds 1 1/2 cups

Salt 1/2 tsp

oil 1/2 tsp

Cumin seeds 1/2 tsp

Finely chopped coriander leaves 1 tsp

Heat oil in a pan and let the jeera splutter.

Add the finely cut capsicum and saute well, but let it stay crisp. Add salt and stir well.

Take curds in a bowl and add the sauteed capsicum and mix well.

Garnish with coriander leaves and chill before serving.

RasdarLobiya 4 servings)

Black eyed beans (Lobia) 250 g

Medium-sized onion 2

Tomato 2 big

Milk 1/3 cup

Cinnamon powder 1/2 tsp (optional)

Salt 1 tsp

Cumin seeds 1/2 tsp

Chilli powder 1 tsp

Dhania powder 1 tsp

Turmeric powder 1/4 tsp

Grated ginger 1 tsp

Finely cut cilantro (Dhaniya) 1 tsp

Soak the lobia for 2 hours and then pressure cook with turmric powder and 1/4 tsp salt.

While the dal is cooking, saute the finely cut onions in a frying pan by adding t he onions to tempered jeera. Whent re color starts changing add the pureed tomato and ginger. When it blends well with the onion, add all the masala ingredients except cinnamon powder and cook for 2 to 3 minutes.

Add the cooked lobia and salt and when the dal starts boiling, add the molk anfd flavor with cinnamon powder.

Garnish with coriander leaves and serve hot with chapathis.