Coriander seeds               : 2 tbsp

Garlic cloves                    : 5 nos

Cumin seeds                    : 1tsp

Asafoetida                       : 1/4 tsp

Tomato                            : 1

Green chilli                     : 1 slit

Tamarind  paste               : 1 tsp

Chilli pdr                         : 1tsp

Pepper pdr                       : 1tsp

Salt to taste

Sugar                               : 1 tsp

Oil                                   : 1 tbsp

Coriander leaves chopped : 2 tbsp

Crush coriander seeds and garlic in a mortar and pestle.

Heat oil in a kadai add jeera and asafoetida.  Now add the crushed coriander seeds and garlic to this and fry for one minute and add the chopped tomato to this. Add slit green chilli also.

When tomato pieces become mushy reduce flame and add chilli powder and pepper pdr sugar and salt to this.

Mix well add the tamarind paste, 2 to 3 cups of water and let it boil for 2 mins. Remove from fire add coriander leaves. Serve hot with steamed rice!! A different type of tasty rasam is ready!!

Ripe banana                          : 2nos

Turmeric pdr                         : 1/4 tsp

Chilli pdr                              : 1/2 tsp

Green chillies                       : 3 nos

Grated coconut                     : 1&1/2 cup

Cumin seeds                         : 1/8 tsp

Raw rice                               : 1/4 tsp

Curd                                     : 1 cup

Jaggery                                : 1 pc

Salt to taste

Mustard seeds                     : 1tsp

Oil                                       : 1tbsp

Fenugreek seeds                 : a pinch

Dry red chilli                      : 1 break into 2

Curry leaves                       : 1 sprig 

Grind coconut, green chillies, raw rice and cumin seeds together to a paste and keep aside.

Cut banana into 2 inch pieces, remove the skin and cook it adding salt, turmeric pdr and chilli pdr with one cup of water. 

Banana will cook easily, when it become soft add jaggery. Add the coconut paste and mix well, boil for one or two minutes.  Whisk the curd,   and add it to the curry. Before adding the curd reduce the flame. Remove from fire before it starts boiling, add curry leaves.

Heat oil in a frying pan, add mustard seeds, broken chilli  and fenugreek seeds.  Fry it and add this to the curry......tasty pazham kaalan  ready!!

Ragi sprouts                     : 2 cups

Urad dal                           : 1/4 cup

Salt to taste

Oil as needed

Soak ragi for  12 hours. Then drain the water and tie it in a muslin cloth and hang it. Spray little water every 5 hours.  After 24 hours you can see tiny sprouts. Keep it for more time to get longer sprouts.

Soak urad dal for 1 hour.  Grind urad dal and sprouted ragi  seperately. Add salt and keep the batter overnight to ferment. 

Next day morning mix the batter well.  Heat a dosa tawa and pour one full ladle of the batter and make thin round dosa,  drizzle oil on the sides.  When it becomes crispy  remove it from the tawa. 

Serve it with coconut chutney or onion chutney  or any chutney of your choice.