IDIYAPPAM (OR) SPRING HOPPERS
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| Idiyappam |
INGREDIENTS:
Idiyappam flour - 2 cups
Water - 2 cup s
Salt - to taste
METHOD
Boil water and add salt to it .
Add boiled water to the rice flour little by little, knead well and prepare soft dough. Allow it to cool.
Fill the dough in the idiyappam press and press it over the idiyappam plates in a circular motion.
Keep these plates over the idli plate in Idli cooker and close the lid. Let it get steamed for 3-4 minutes.
Separate the idiyappam from the plates and serve it with sodhi or with sugar and grated coconut.
TIRUNELVELI SODHI
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| Tirunelveli Sodhi |
INGREDIENTS:
Coconut milk [1st milk] - 1/2 cup
Coconut milk [2nd milk] - 1 cups
Moong Dhal - 1/2 cup
Potato diced - 2
Carrot diced - 2
Peas - 1/4 cup
French Beans - 4
Lemon juice - 2 tsp
Salt - to taste
Oil - 2 tsp
TO GRIND:
Shredded coconut - 2 tbsp
Cumin seeds - 1 tsp
Green chilies - 4
METHOD:
Thick coconut milk from the first extraction and the thin milk from the second extraction.Keep aside
Pressure cook Moong Dal with one cloves of garlic.Keep aside.
Now cook all the vegetables in the 2nd extract coconut milk.
While the cooking processes is going on, make as paste with the ingredients given to grind.
Add this paste to the vegetables.
Add the cooked dal . [mash the dal and garlic well ]. Mix well and let it cook for a 2 min. Now
Add the remaining coconut milk [1st milk]. leave for a min . Do not allow it to boil
Heat oil in a small pan, temper with mustard leaves and curry leaves.
Add on top of the sodhi and cover immediately. Remove from heat.
When Sodhi cools down add salt and lemon juice.
Serve hot with Rice or idiyappam.
Drumstick should be add for sodhi ..As I don't have it today its missing in my sodhi.......
VENDAIKAI [LADY'S FINGER] PULI KUZHAMBU
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| Vendakai Puli Kuzhambu |
INGREDIENTS:
Lady's finger [vendaikai] - 200gms
Shallot - 10
Garlic - 1
Tomato - 1
Curry leaves - 1 tbsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
fenugreek seeds - 1/2 tsp
Jeera - 1/2 tsp
Peppercorns - 1/4 tsp
Hing - 1/4 tsp
Gingelly oil - 5 tbsp
Salt - to taste
Tamarind - small lime size ball
METHOD:
Extract tamarind juice from the soaked tamarind pieces and keep aside.
Take a frying pan add 3 tbsp of gingelly oil when hot
Add mustard and methi seeds when splutters
Add jeera, peppercorns, hing and saute well.
Then add shallots, garlic and curry leaves ,saute well.
Saute till onion and garlic get transparent and add the chopped tomatoes.
Saute the tomatoes until it gets mushy.
Add lady's finger [ vendaikai ] and saute for few mins.
Then add the dry powders..turmeric,chilli and coriander powders saute well till the raw smell disappears.
And add the tamarind juice stir well.
Add 2 cups of water salt to taste and stir well.
Let it cook in low flame and allow it to boil for about 10 minutes.Add the jaggery when boiling.
Then add 2 tsp of sesame oil ,stir well and cook for few more minutes or till oil starts separates from the kuzhambu.
After that the Puli Kuzhambu is ready to serve.
Goes well with Rice and idly and dosai....
PULI IDLI
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| Puli Idly |
Ingredients:
Idlies cut into cubes - 10
Tamarind pulp - 1/2 cup
Onion chopped - 1 big
Green chillies chopped - 4
Curry leaves chopped - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Cumin seeds - 1/2 tsp
Asafetida powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Jaggery - 1/2 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - to garnish
Method:
Take a frying pan add 2 tsp of oil.
Add in the channa dal, urad dal, mustard and cumin seeds when splutters add asafoetida and curry leaves.
Add in the onions, green chillies and saute well.
When the onions is transparent add all the powders and saute till the raw smell leaves.
Now add in the tamarind pulp, jaggery and salt.
Cook on slow flame till the raw smell leaves and the gravy thickens.
Add in the cut idly pieces, toss well so that the pieces are well coated with the gravy.
Remove, garnish with coriander leaves
Serve it hot.
