Banana Flower Vada/Fritters

Banana flower is cooked and enjoyed all over south India. Cleaning is the time consuming part of cooking this delicious and nutritious vegetable . I find this post Clean banana flower  very useful. Banana flower thoran is my favorite kerala preparation but i like to make this vada to once a while.

Banana Flower - 1 
Chana Dal - 3/4 cup
Moong Dal - 1/4 cup (optional)
Green Chilli - 4 , finely chopped
Cumin Seeds - 1 tsp
Curry leaves - a few sprigs,chopped
Salt - to taste
Oil - for frying

1. Soak moong and chana dal for few hours.
2. Clean and finely chop the banana flower and soak in water.
3. Grind the dal coarsly with salt and few tbsp water.
4. Mix in chopped banana flower, cumin, curry leaves and green chill.
5. Heat oil in a deep pan to 350 F.
6. Make small vada or patties and deep fry to golden.
7. Serve hot with any dip of choice.

Okra - Potato saute with black pepper

We at home love okra and when i saw this okra  curry at  Roshans Blog i knew what i wanted to try for this weeks bloghop. I had guest at home and okra was not enough so added potato too.

Okra - 3 cups , cut into thin rounds
Potato - 11/2 cup ,cut into 1/4 inch cubes
Black Pepper Powder - 1 tsp
Red Chili Flakes - 1/4 tsp (optional)
Turmeric Powder - 1/4 tsp
Salt to taste
Oil - 2-3 tbsp

1. Heat your biggest frying pan and add oil.
2. Add turmeric and potato and cook till half done.
3. Add okra and mix well and cook on medium heat.
4. When okra turns golden around the corner, add salt and pepper.
5. Cook for a few more minutes and you are ready to serve.

Sending it to bloghop Blog-Hop-Wednesdays" at tickling palates.

Amaranth leaves and Potato stir fried

Amaranth leaves are easily available here in Indian stores and in farmers market in summer . One of the Kerala special recipe with this vegetable is cheera thoran . The recipe here is aloo and amaranth leaves and goes well with rice or roti.

Amaranth Leaves - 4 cups , washed well and chopped
Potato                -  1 cup  , cut in one inch cubes
Onion                 - 1/4 cup , chopped
Urad Dal             - 1 tsp
Whole red chili     - 2 -3
Cumin Seeds       - 1/4 tsp
Turmeric Powder  - 1/8 tsp
Salt to taste
Oil - 1 tbsp

1. Make a coarse powder of  cumin and red chilli.
2. Heat oil and add the urad dal.
3. When it turns golden add the potato and onion.
4. Mix well and cook till onion turns golden around edges.
5. Add the turmeric, cumin and chilli powder and mix well.
6. Add the amaranth leaves and mix well.
7. Cover and cook on medium flame till the water is evaporated.
8. Add salt and mix well and you are ready to serve

Long beans parpu usli / Long beans cooked with ground and steamed lentil

For this months blog hop i visited Priya Srinivasan's blog : http://enveetukitchen.blogspot.com . Thoroughly enjoyed  browsing through her wonderful recipes and finally decided on cooking her mom's parpusli. She has used french beans but i had  long beans which we call achiyga payar in kerala so used it.

Long beans  - 2 cups , chopped
Toor Dal (Any split lentil of choice) - 1/4 cup   

Red chili - 5-6

Curry leaves - a few 

Hing  - two pinches or 1/8 tsp if using store brought powder
Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Turmeric - 1/4 tsp

Salt

Step 1: Usli Preparation

1. Wash and soak the dal in water  for 30 minutes.
2. Without adding any water ,pulse the dal ,red chili and salt together in grinder.
3. Grind it  to a very coarse paste.
4. Steam the dal mixture, till a tooth pick comes clear.
5. Once cooled pulse it in again in grinder for few times and set aside.

Step 2

1. Wash and chop the beans to tiny pieces and keep aside.
2. Heat oil and add the hing and mustard  and let it pop.
3. Add the curry leaves , turmeric and beans and mix well.
4. Add 1/4  cup water, salt  and cover and cook.
5. When the beans is tender, add the usli from step 1.
6. Mix well and cook for another 3-4 minutes.
7. Serve it with hot rice and sambar or rasam .

Blog-Hop-Wednesdays" at tickling palates

Peas masala sundal

Sundal is one of my favorite south indian snack and when i saw this variation  at  VardhinisKitchen  i knew what i wanted to try for this blog hop. I have used frozen peas but vardhini's masala will make any thing like rehydrated  and cooked  peas , chickpeas, rajma , fava etc exrtra special.

Recipe Source : VardhinisKitchen 


Frozen or Fresh Peas - 2 cups ( OR Dry peas - 1 cup)
Lemon Juice - 1 tbsp


Masala :
Oil - 1/2 tsp
Coriander Seeds - 1 tsp
Urad Dal - 1/2 tsp
Channa Dal - 1/2 tsp
Red Chili -2
Dry Coconut  - 1 tbsp


Tempering :
Oil - 1 tsp
Musard Seeds - 1/4 tsp
Hing - 1/4 tsp
Turmeric Powder - 1/4 tsp
Curry Leaves - a few
Red Chili - 2 
Salt to taste

1. Heat oil and add coriander seeds, chana dal , urad dal and red chili .
2. Cook till the dals turns golden.
3. Cool the mixture and add coconut and grind it well.
4. Heat  a tsp of oil and  add mustard and let it pop.
5. Add the curry leaves and  chili and mix well.
6. Add the peas , salt and masala and mix well.
7. Cook for a few more minutes and garnish it with lemon juice.

PS : If using dry peas soak it overnight and cook till tender.


I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Amara Payar Curry /Guvar Phalli Curry

Amara Payar /Guvar Phalli   like which baigan , you either  like it or hate it . I happen to like it and my family likes it too :). I used a new masala  Fenugreek masala from madhoosfood.wordpress.com for this preparation and loved it.

Fenugreek (Methi )Masala
Chana dal - 1 tsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1 tsp
Hing - 1/2 tsp
Whole Red chili - 4
Dry roast each ingredient  till fragrant and grind it to powder.


Amara Payar/ Gavar Phalli - 1 cup , cut into 2 inch  pieces
Onion - 1/4 cup , chopped
Saunf - 1/4 tsp
Fenugreek/ Methi Masala -  1 tbsp ( Or use coriander - 1 tsp , chili - 1/2 tsp)
Garam masala - 1/4 tsp
Turmeric Powder - 1/4 tsp
Aam Choor  - 1/4 tsp
Oil - 1 tbsp
Salt to taste

1. Take half a cup of water in a sauce pan.
2. Add amara payar , salt , turmeric .
3. Cook till tender , drain and keep aside.
4. Heat oil and add saunf and cook for 30 secs. 
5. Add onion and cook till onion turns light golden.
6. Add the aam choor, fenugreek masala and garam masala.
7. Add drained amara payar and mix well.
8. Cook for few minutes , till all the masala gets mixed with the vegetable.
9. Serve with roti or paratha.

Ghee Roast and Ridge Gourd Chutney

For blog hop i visited Divya's  blog  DIVYASCOOKBOOK  last week and Jayshri's blog  SAMAYALARAI  this  week and enjoyed reading through their posts. When i saw how to prepare the restaurant style rocket shaped ghee roast i knew what i wanted to try  from divya's collection and then came across the ridge gourd chutney in jayshri's collection thought it would be a wonderful combo with the dosa and every one at home loved it with dosa and even rice.

In the picture chutneys are tomato (red colored) , coconut (white colored), ridge gourd( light brown colored) , chutney podi ( drak brown colored).

Nei (Ghee) RoastRecipe source : DIVYASCOOKBOOK

Idli rice – 3 cups
Urad dal – 1 cup
Methi seeds – 1 tsp
Salt to taste
Ghee – as required to make dosas

1. Soak the rice  for 4- 6 hours and dal-methi for 45 minutes separately .
2. Grind to a  smooth paste and mix both together with salt .
3. Keep the batter for fermenting overnight.
4. Place a dosa tawa on flame and make dosas.
5. Spread the dosa as thin as possible and pour a tsp of melted ghee on top.
6. When dosa starts becoming brown and crisp, lower the flame.
7. Cut a radius shaped slit.
8. 
9.  Now remove the dosa and fold it like a cone along the slit and ghee roast is ready.

RIDGE GOURD CORIANDER CHUTNEY

Recipe Source :SAMAYALARAI 

Ridge Gourd  - 1/2 cup peeled, deseeded and cubed

Coriander seeds - 2 tspPearl Onion -  4 , slit into quarters
Red chilies - 2
Channa dal - 2 tsp
Coconut - 2 tbsp grated
Tamarind  a small piece
Salt to taste

1. Heat oil in a deep pan and roast the dal , coriander and red chilies . 
2. Now add the onions and saute till translucent
3. Add the ridge gourd, coconut ,salt and mix well.
4. Cover and cook till gourd is tender .
5. Add the coriander leaves and saute for a second or two.
6. Turn off heat, cool.
7. Blend  the mixture and chutney is ready.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Potato Pitali Podi Roast - Roasted Potato using South Indian Seasoning Mix

 I love potato and when i came across this recipe with a unique seasoning mix "Pitali Podi" in Viji Varadharan's Samayal i had to try it and the result was yummy:). 

Pitali Podi  ( Modified recipe)

Coriander Seeds - 3 tbsp

Chana dal - 1 tbsp

Red Chilies - 4

Hing Powder - 1 marbled size piece

Dry Grated Coconut - 2 tbsp

Oil - 1/2 tsp

1. Heat oil and roast the hing and crush into small pieces.
2. Roast each other ingredient individually to golden color.
3. Blend into coarse powder  and store in air tight container.

Potatoes - 5 medium sized , yukon gold

Onion - 1 medium sized , chopped fine

Turmeric - 1/4 tsp

Hing -  1/4 tsp

Pitlai Podi - 1 tbsp

Mustard seeds - 1/4 tsp

Urad dal - 1 tsp

Curry leaves a few

Oil - 4 tbsp

Salt to taste

1. Peel  the potato , dice each into 6 pieces.
2. Boil with salt and turmeric till fork tender and drain and keep aside.
3. Heat oil and pop mustard and add hing, curry  leaves and urad dal.
4. When dal turns golden add onion and cook till onion turns translucent.
5. Add turmeric , potatoes and cook  for a minute.
6. Spread the pitlai podi alll over the potato and mix well light handedly.
7. Cook till the potatoes are roasted to your liking.
8. Serve as a side to rice or with roti.

Pudina Chutney / Mint Dip

Mint is one of those herbs which is very easily available in India and so very popular and chutney is my favorite preparation to make.  We all make all kinds of chutneys , rice , paratha and drinks. This is one of my favorite. I just love to serve it with warm rice and ghee . Goes well with crackers and chips too. Mix a tbsp of chutney with 1/4 cup yogurt and you have a wonderful dip.

 Mint Leaves - 1 cup

 Urad Dal - 1 tsp

 Hot Green Chili - 2 , slit into half

 Coconut - 1 tsp

 Salt - 1/4 tsp

 Tamarind Pulp - 1/8 tsp or a 1/4 inch piece

 Oil  - 1/2 tsp

1.  Heat oil in a pan and urad dal and let it turn golden.
2. Add coconut , green chilli and tamarind and cook for a minute.
3. Add the mint leaves and switch of the flame and let the leaves wilt a little.
4. When cooled add salt and grind without water if possible and serve 

Jeera Rasam / Cumin Soup

I love rasam . Rice , rasam  and papadam is a perfect combo for me when weather is little cold or when it is raining. And one day i came across this jeera rasam in Viji Varadharajan's book Samayal and liked it.It uses sambar powder instead of regular rasam powder with a little overdose of jeera. Its a digestive so very good to start a meal like a soup in my case i usually end my meal with rasam and rice. I modified the recipe to suit mine and my family's taste. 

For Rasam:

Water  -  2 cups

Sambar Powder  - 11/2 tsp ( please note  not rasam powder)

Tamarind pulp  -   1 tsp or a marble size  , soaked in hot water.

Toor Dal -  1 tbsp or any split lentil of choice

Cumin Seeds - 2 tsp

For Tempering :

Mustard Seeds  - 1/4 tsp

Cumins Seeds  - 1/4 tsp

Curry Leaves  -  a few

Hing Pw - 1/4 tsp

Dry Red Chilli - 3

Oil - 1 tsp

1. Soak dal and cumin in warm water for 20 minutes.

2. If using tamarind soak it to separately for 20 minutes .

3. Grind dal and cumin with 1/4 cup of water.

4. Mix  dal and cumin paste  in 2 cups of water.

5. Add to it sambar powder, salt and keep on fire.

6. Simmer for 10 minutes and keep aside.

7. Heat oil and add hing and mustard seeds.

8. When mustard pops add cumin , red chilli , curry leaves .

9. Cook for 30 sec and pour over the cumin water.

10. And you are ready to serve.

Fresh Chickpea Salad/Fresh Green Chickpea Sundal

This is one of my favorite winter time snack , healthy and tasty. Only trouble is taking out the channa from its pod.You can use frozen too but nothing like fresh from the pods. I usually add some grated coconut at the end but if you don't like sprinkle some chat or garam masala.

Chickpea - 1 cup , shelled and cooked

Mustard seeds - 1/2 tsp

Green Chilli - 2 tsp , finely chopped

Coconut - 1/8 cup ,freshly grated

Hing /Asafetida- 1/4 tsp

Curry Leaves - a few.

Salt to taste

Oil - 1 tsp

1. Cook  chickpea with salt ,drain and keep aside.

2. Heat oil in a frying pan and hing and mustard and cover.

3. When mustard starts to pop, add green chilli ,curry leaves and chickpea .

4. Cook for a minute and add fresh coconut and remove from flame.


I'm sending this to MLLA -20 hosted at  The Crispy Cook  and started by Susan .
Also  sending this to Healthy Snack Event at  Dil Se  .

Coconut PottuKadla Chutney : 3 styles / Coconut Roasted Split Chickpea Dips : 3 styles

Happy Republic Day

I was making dosa for breakfast and it was republic day and i was thinking about India and then suddenly felt like preparing something symbolic. And prepared a savory and sweet item in three colors : chutney and kakakand . I still remember the school days , coming running back after school's republic day celebration to watch the live telecast of parade from Delhi on doordarshan :). Beautiful floats in the parade used to be my favorite.

White Coconut Chutney :

Coconut - 1/2 cup chopped small or grated

PottuKadla/Roasted Channa Dal - 1/4 cup

Hot Green Chili - 2

Salt to taste

Curd to taste (depending on how sour you like)

For Tempering

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves a few

Dry red chili - 2

1. Grind coconut ,dal,chili,salt and 1/2 cup water.

2. Add a few table spoons of curd and mix well.

3. Heat oil add mustard seed.

4. When mustard starts popping add dry chili and curry leaves.

5. Pour everything over the coconut mix and mix well.

Saffron Coconut Chutney :

Coconut - 1/2 cup chopped small or grated

PottuKadla/Roasted Channa Dal - 1/4 cup

Dry Red Chili - 3-4

Curry leaves - a few

Salt to taste

Tomato - 1/2 cup chopped into cubes

For Tempering

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves a few

Dry red chili - 2

1. Heat a tsp oil and tomato , cover and cook.

2. Grind coconut ,dal,chili,salt ,tomato and 1/2 cup water.

3. Heat oil and add mustard seed.

4. When mustard starts popping add dry chili and curry leaves.

5. Pour everything over the coconut mix and mix well.

Green Coconut Chutney :

Coconut - 1/2 cup chopped small or grated

PottuKadla/Roasted Channa Dal - 1/4 cup

Hot Green Chili - 2

Cilantro Leaves - 1/4 cup chopped

Salt to taste

Lemon Juice - 1 tbsp or less to taste (depending on how sour you like)

For Tempering

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves a few

Dry red chili - 2

1. Grind coconut ,dal,chili,salt,cilantro and 1/2 cup water.

2. Add lemon juice and mix well.

3. Heat oil and add mustard seed.

4. When mustard starts popping add dry chili and curry leaves.

5. Pour everything over the coconut mix and mix well.

PS :

1.While grinding coconut mix if 1/2 cup water is not enough add more but a tbsp at a time.

2.While adding curd or lemon juice start with few tsp and taste and add more to your taste.

I'm sending this to MLLA-19 at simpleindianfood started by susan.

Tomato Rasam

After all eating out , get togethers and potlucks during all of last week i was craving for something simple. I absolutely loved all the food i ate out and learned many recipes from friends.But needed my rasam ,rice and papadam after all the rich foods. I call this south indian soup and whenever i have served this as soup everybody loved it.

This tomato rasam is usual recipe except that i used water from canned tomato. During summer i canned tomatoes and has been using it all through out the fall and winter. After using up tomatoes in curries i use the leftover water in jar to make this yummy rasam. As tomatoes are home canned , this water has nothing but water ,salt and lemon juice.

Canned Tomato Water - 3/4 cup

Water - 1 to 1 1/2 cup

Garlic cloves - 5 crushed well

Turmeric Pw - 1/4 tsp

Hing - 1/4 tsp

Salt to taste

Rasam Powder :

Toor Dal - 1/2 tsp

Urad Dal - 1/2 tsp

Black Pepper - 1 tsp

Cumin Seeds - 1/2 tsp

Tempering :

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Whole red chili - a few

Curry Leaves - a few

Coriander Leaves - 1 tbsp chopped.

Hing - 1/4 tsp

1. Roast toor dal, urad dal , pepper and cumin separately until aromatic.

2. Cool everything , powder it and keep aside.

3. Add one cup of plain water and 1/2 tsp of salt to tomato water and mix well .

4. Taste for sourness and add more water to adjust the sourness and salt too if needed.

5. Add the crushed garlic , turmeric , hing , rasam powder to the mixture.

6. Let everything simmer for 15 - 20 minutes .

7. Add coriander leaves to simmering mixture and switch of the flame.

8. Heat oil and add mustard seeds .

9. When it starts popping add cumin.

10. Add curry leaves , whole red chilli and cook for a minute or so.

11. Pour everything into the water mixture ,cover it .

12. Enjoy with rice and papadam

Potato in Poppy Seed Coconut Gravy

This gravy is my MIL recipe. Everybody in my in-laws side do this preparation and use it for vegetables or meat. I usually use potato and cauliflower.It goes very well with rice but my husband even loves it with dosa. Leftovers tastes better so he will always ask me to make a little extra.When i got married and tasted this preparation for the first time i didn't like the poppy seed taste as my mom never cooked with poppy seed but slowly developed the taste for it. I made it this weekend to send it to the event "Think Spice :Think Poppy Seed" hosted by sourashtrakitchen started by sunita .

Poppy Seed - 1 tbsp (Roast poppy seed and soak for an hour.)

Coconut - 1/4 cup , chopped to small pieces

Black Cardamom - 3

Green Cardamom - 4

Cinnamon Sticks - 2 , 1 inch pieces
Cloves - 3 

Red Chilli Pw - 2 tsp

Turmeric Pw - 1 tsp

Salt to taste

Onion - 1/2 cup chopped fine

Ginger garlic paste - 1 1/2 tsp

Tomato - 2 chopped fine

Oil -1/4 cup

Potato - 2 cups , 2 inch cubes

Add potato and 2 cup of water in a saucepan and cook covered till potato is half done

1. Grind poppy seed and coconut to a fine paste

2. Heat oil and add all the whole garam masala and cook for 2 min.

3. Add ginger garlic paste and cook for a minute.

4. Add onion and cook till onion is golden.

5. Add tomato and cover and cook.

6. When the tomato is cooked and oil starts to separate and the poppy coconut paste.

7. Add cooked potato and water in which it was boiled and let everything simmer .

8. When the gravy comes to required consistency switch of the flame.

9. Sprinkle with coriander leaves and serve with a lemon wedge.

Rajma and Mixed Dal Vada

I wanted to send a rajma recipe to a "rajma event" and decided to make my rajma curry then sudden i thought why not do some experiment today inspired by an article : unusual rajma recipe in The Hindu,if it works out maybe i can send it to the event and enjoy the pakoda with some green tea.

Rajma - 1/4 cup, cooked

Chana Dal - 1/8 cup

Urad Dal - 1/8 cup

Rice - 1/8 tbsp

Onion - 1/4 cup chopped fine

Whole Green Chilli - 4 chopped fine

Ginger - 2 tsp chopped fine

Coriander Leaves - 1/2 cup chopped fine

Salt to taste

Oil for frying

1. Soak chana dal,urad dal , rice 6-8 hrs.

2. Grind everything with rajma  to a course paste.

3. Mix in onion ,ginger,chilli,coriander leaves,salt to the paste.

4. Heat oil to 350 F and drop small balls of dough to it.

5. Fry till golden and serve with it green chutney.

If any body comes across this recipe and happens to try please it me know what do you think .

I'm sending this to Indira's JFI hosted at Dil Se : Rajma Event

Baigan Fry with Sambar Masala

A colleague of my husband came here for few weeks on a business trip and she was getting home sick so we invited her for a home cooked indian meal and when she came over what she was craving most was baigan fry with curd rice and luckly i had some in fridge. And she prepared it in her own style and had it with curd rice. So here is the recipe.

Brinjal - 1 cup cubed to 1'' pieces

Mustard Seeds - 1/2 tsp

Sambar Powder - 1 tsp

Salt to taste

Oil - 2 tsp

1. Heat oil in a pan and add mustards when they crackle add brinjal cubes.

2. Then lower the flame , mix lightly and cover and cook for another two minutes.

3. Uncover and cook mixing now and then light handedly.

4. When done add sambar pw and cook for another minute .

5. Serve it curd rice or boiled rice and sambar.

ChickPea Sundal/ Chickpea and Cocunut Salad

Sundal is served as prasad all over south in temples. Temple sundal always has a special taste. This is my humble version. It usually prepared at home too during festival poojas for prasad . And i find it a very healthy evening snack.

Chickpea/Chole - 1 cup soaked overnight

Mustard seeds - 1/2 tsp

Green Chilli - 2 tsp , paste or very finely chopped

Coconut - 1/8 cup ,freshly grated

Hing - 1/4 tsp

Curry Leaves - a few.

Salt to taste

Oil - 1 tsp

1. Cook soaked chickpea with salt ,drain and keep aside.

2. Heat oil in a frying pan and hing and mustard and cover.

3. When mustard starts to pop, add green chilli ,curry leaves and chickpea .

4. Cook for a minute and add fresh coconut and remove from flame.

PS: Chickpea should be cooked but not mushy. If you don't like to add coconut avoid it and instead use lemon juice to taste. Though lemon juice is not authentic to recipe but still thesundal tastes good.

Shri Ganeshaya Nama :Suhiyan and Puliyarsadam

Ganesh Utav is celebrated all over India . During Ganesh Ustav families will keep their new idol for 3 , 5 , 10 days.In our family only eldest in the family will keep new Idol every year for 10 days and all others will do pooja and neivadiam for 10 days at there places.

This is what i have prepared for neivadiam for the first day.Vada , Semiya Payasam, KalaChanna Sundal, Suhiyan and Puliyarsadam

Here's the recipe for the MIL's Suhiyan and Puliyarsadam

Suhiyan

Channa Dal - 1/4 cup

Gratted jaggery - 1/4 cup

Cardamon Pw - 1/2 tsp

Ghee - 1 tsp

All purpose flour - 1/4 cup

Water as needed

salt to taste

Oil for frying

1. Cook channa dal with little water in pressure cooker till done but not mushy.

2. Keep the cooked dal in a seive and let all water drain.

3. Add dal, cardamon pw, jaggery to a food processor and pulse it few times.

4. Heat ghee in a pan , add the mixture , mix and cook till all moisture is dried.

5. Keep a side to cool and when cooled make small balls.

6. Mix salt and flour and make a thick pancake like batter adding little water at a time.

7. Heat oil to 350 F in a deep pan.

8. Dip the dal ball in batter and deep fry till golden.

Puliyarsadam / Tamarind Rice

Cooked Rice - 2 cup

Tamarind - small lemon sized ball

Mustard seeds - 1/2 tsp

Red Chilli Whole - 6

Groundnut - 2 tbsp

Urad Dal - 1 tsp

Channa Dal - 1 tsp

Hing - 1/4 tsp

Jaggery - 2 or 3 tbsp ( i added this but she will not so its optional)

Curry Leaves - a sprig

Oil - 2 tbsp

1. Soak tamarind in warm water and mash and extract the take pulp.

2. Heat oil and add hing and mustard and let it pop.

3. Add ground nut , chilli, curry leaves , urad and channa dal and cook till ground nut is done.

4. Now add tamarind pulp ,jaggery and cook till everything comes to chutney like consistency.

5. Add salt and let the mixture cool.

6. Mix the rice and tamarind mixture and rice is ready to serve.