This is an old traditional recipe. Its very easy and  a healthy snack.  My sister in law used to make this often and my husband like it very much!!

Ingredients:

Boiled rice                                : 2 cups
Whole moong dal                     : 3/4 cup
Jaggery                                     : 1/2 kg
Cocounut
(cut into very small pieces)      : 1/4 cup

Method:

Roast boiled rice to light brown colour. Roast moong dal till it changes it colour. Dry grind it together in a mixie to a course powder and keep aside.




Take jaggery in a thick bottomed vessel, add 1 cup of water to this and let it boil till the jaggery dissolves. Remove from fire and filter it to remove the impurities. Again boil it till the syrup becomes 1 string consistancy ( when the syrup drops into a plate with water it will  not spread, you can make small ball with it)  Add coconut pieces and remove from fire.





Take a portion of the powder, add 1 ladle of the syrup to this and mix with a spoon. When it is warm make balls out of it, roll the balls in the powder to get a coat over it. Be careful, not to touch the hot syrup with hands.
Do the same method with the remaining powder and syrup.  If the syrup thickens while making the last portion just heat it for 5 seconds and you can continue making the rest of it.


       

Ingredients:

Ulli(shallots)                       : 10 nos
Thick curd                           : 1/4 cup
Mustard seeds                     : 1/2 tsp
Red chillies                         : 2 split into 2
Curry leaves                    
Salt to taste
Oil                                       : 1tbsp

For grinding:

Grated coconut                   : 1/2 cup
Green chillies                     : 2 nos
Mustard seeds                    : 1/4 tsp


Method:

Crush 1/4 tsp of mustard seeds and keep aside.  Grind coconut and  green chillies to a smooth paste, add crushed mustard seeds to this.
Cut shallots into thin slices.  Heat oil in a kadai add mustard seeds, when it splutters add red chillies, curry leaves and sliced shallots. Add salt to this and saute it till the onion becomes translucent. Now add the ground coconut mixture and curd (whisk it lightly) to this. Remove from fire before boiling. Garnish with curry leaves and serve it with rice!

         

Ingredients:

Whole moong dal                  : 1 cup
Jaggery                                  : 1/2 kg
Grated coconut                      : 1 cup
Maida                                    : 1 cup
Idli batter or rice flour           : 2 tbsp
Cardamom powder               : a pinch
Oil for frying

Method:

Cook moong dal in a pressure cooker for 3 whsitles to make it very soft and keep aside.

മുളകാ പച്ചടി

Ingredients:

Long Green chillies                    : 6 nos
Tamarind                                    : big lemon size
Turmeric pdr                              : a pinch
Chilli pdr                                    : 1/2 tsp
Mustard seeds                            : 1/2 tsp
Sesame seeds                             : 1/4 tsp
Raw rice                                     : 1/2 tsp
Salt to taste
Oil                                              : 1 tbsp
Jaggery                                       : a small piece
Curry leaves                               : 1 sprig


Method:

Soak tamarind for 30 mins and extract the juice, keep aside.   Roast rice and sesame seeds in a kadai, powder it and keep aside.

പാവക്ക ഫ്രൈ

Ingredients:

• 2 medium sized Bitter gourd (pavakka)
• 1/2 cup shredded Coconut
• 2 tsp Chilli pdr
• 3 tsp Coriander pdr
• 1 Shallot
• 1 small gooseberry size Tamarind
• a pinch  of Turmeric pdr
• Salt to taste
• 3 tbsp Oil

                       

Method:

•  Grind shredded coconut, chilli pdr, coriander pdr, tamarind, turmeric pdr, shallot  and salt to a paste and keep aside.
• Cut bitter gourd  into 1" thick slices and remove the seeds.

•  Heat a kadai, put the bitter gourd pieces, 1/2 cup water and let it cook for 3 mins.
•  Now add the ground paste to this,  cook till the water get absorbed. Keep it in low flame and add oil little by little  stirring it occasionally till  the bitter gourd is covered with the masala and turns into brown colour. 
• Serve it hot with steamed rice!!