Ingredients:

Cooked rice                 : 2 cups
Tamarind                     : 1 lemon size
Roasted peanuts           : 2 tbsp
Turmeric powder         : 1/4 tsp
Mustard seeds              : 1 tsp
Urad dal                       : 1 tsp
Chana dal                     : 1 tsp
Red chillies                  : 2 nos
Sesame oil                   : 2 tbsp
Fenugreek seeds          : 1 tsp
Coriander seeds           : 1 tbsp
Sesame seeds               : 1/4 tsp
Red chillies                   : 3
Salt to taste
Curry leaves

Method:

Dry roast fenugreek seeds, red chillies, coriander seeds. Finally add sesame seeds and roast it, then grind it together to a fine powder.

Soak tamarind in 1 cup of warm water and extract the juice and keep aside.
 
Heat oil in a kadai, add mustard seeds. When it pops up add urad dal, chana dal and red chillies.
Add the tamarind extract and turmeric pdr. Let it boil and till it becomes thick, add salt to this.

Then add the cooked rice( cook the rice in such a way that each grains are seperate) and mix it gently with the tamarind paste. Then sprinkle the spice powder over this. Add the peanuts and curry leaves, Mix it well and serve it with vadakam or kondattam !!

Ingredients:

Rice flour               : 1 cup
Water                     : one&half cup (approx)
Salt to taste
Oil                         : 2 tsp
Grated coconut     : 1/2 cup


Method:

Use very smooth rice flour for Idiyappam. Nowadays idiyappam flour is available in the market.

Boil water, add the salt & oil to the boiling water.

Add this boiling water little by little to the rice flour to make a soft dough. Knead it well.




Take an idiyappam maker ( seva nazhi), fill the prepared dough and press it in circular motion on idli plate or idiappam plates in the form of long strings.
Steam it for 15 mins. Idiyappam is ready.







Sprinkle some grated coconut over this and have it with sugar.
or
Serve it with Potato stew, veg korma or chicken curry.... a very tasty tiffin suitable for breakfast!

You can separate the strings and season with mustard seeds, urad dal, channa dal &  broken chillies. Then tasty seva is ready! Serve it with coconut chutney or sugar....

Mini idlis are prepared from the same idli batter.  Check out  the recipe for making Idlis

                 


For making mini idlis you can use the the mini idli mould. Grease it with little oil  before making idlis.
Use a tablespoon to fill the batter in each idli mould.





Steam cook the idlis in a idli cooker for 10 to 15 minutes.   Take out the mould cool it and remove the idlis slowly with a spoon.
  Have it with sambhar or chutney!!


 

Ingredients:

Moong dal               : 1 cup
Onion                      : 1 small
Tomato                    : 1
Turmeric pdr           :  a pinch
Chilli pdr                : 1/2 tsp
Cumin seeds           : 1/4 tsp
Asafoetida              : a pinch
Mustard seeds        : 1/2 tsp
red chillies             : 2 broken
Ghee                      : 1 tbsp
Coriander leaves for garnishing


Method:


Soak dal for 15 mins.
Wash and cook moong dal adding 2 cups water in pressure cooker for just one whistle. Cool it and then open the cooker and add salt. turmeric pdr and cook again till the dal becomes soft.
In a kadai heat ghee add mustard seeds, cumin seeds and red chillies. When the mustard seeds pops add chopped onion and saute for 1 minute. Now add the chilli pdr and when the raw smell goes add chopped tomato and saute again till the tomato become mushy.
Then add the cooked dal to this and let it boil for 2 mins. It will be thicker when cold, so add water accordingly.




Garnish with coriander leaves.  It goes well with chappathi or steamed rice!!

Ennakkaya is the name for brinjal fry made of small violet brinjals.  It is a very tasty side dish for steamed rice.

Ingredients: