Quick Puliyodharai /Tamarind rice / Puli satham without Pulikachal

Ingredients

Tamarind          : Big  lemon size
Raw Rice                 : 1 1/2cups
Salt 
Turmeric powder 


For the Powder 

Coriander seeds      : 3 tbsps 
Red chillies              : 8 nos 
Chana dal                : 1tbsp
Sesame seeds          : 1 tsp 
Fenugreek seeds      : 1/4 tsp 
Pepper corns           : 1/2 tsp

To temper 

Sesame oil    : 3 tbsps 
Mustard seeds  : 1 tbsp
Urad dal       : 1 tsp 
Chana dal      : 1 tsp 
Peanuts         : 2 tbps
Cashewnuts   : 1 tbsp
Red chilly       : 2 
Curry leaves  
Asafoetida  

Method 

Soak tamarind  and extract 4 cups of juice from it.
Pressure cook rice along with 3 cups of tamarind water, turmeric powder and salt till 4 whistles. 
Allow the rice to cool completely in a wide bowl and add 1 tbsp sesame oil to it so that grains will separate.

Dry roast coriander seeds, red chillies,chana dal, fenugreek seeds, sesame seeds, pepper corns to golden brown and powder it.  

Now in a kadai add remaining 2 tbsps oil and add all the ingredients under 'to temper'  in the same order.
Now add the  powdered malala  to the cooled rice and pour the above tempering over it and mix everything thoroughly. 
Adjust the masala powder and salt according to your taste. 
Serve with fried appalam.

Nei Appam / Unniappam / Sweet Appam

Ingredients 

Raw rice      : 1 cup 
Jaggery        : 3/4 cup 
Ripe small bananas  : 2 
Cardamom pods  : 2 
Coconut pieses  : 2 tbsps 
Ghee  

Method 

Wash and soak rice for 2 hours.
Grind the rice to a fine paste without adding water. 
Add powdered jaggery,cardamom pods and grind again. 
Add banana pieces and again grind and let it sit for 1/2 an hour.
Add coconut pieces and mix well.
Heat paniyaram pan,pour ghee in each rounds and let it get heated.
Now pour small ladleful of batter into each rounds and allow the appams to cook.
Turn the appam to cook on the other side till golden brown.
Allow them to drain on a paper towel .
Serve and Enjoy..  

Mysore Bonda /Ulundu Bonda / Urad dal Bonda

Ingredients 

Urad dal     : 1 cup 
Chopped coconut : 2 tbsps
Whole pepper   : 1 tbsp 
Asafotida 
Salt
Oil 
Curry leaves  

Method 

Wash and soak urad dal for 1 hour and grind to a very smooth paste without adding water. 
Add coconut, curry leaves, asafotida and pepper corns to the batter and mix it thoroughly. 
Heat enough oil in pan ,drop a teaspoonful of batter  and fry till golden brown. 
Drain on a paper towel and serve hot with coconut chutney. 

Masala Dal Fry

Ingredients

Toor dal  : 1/2cup
Moongl dal : l/2cup
Masoor Dal : 1 tbsp
Onion chopped : 1/2 cup        
Chopped tomato   : 1/4 cup 
Red chilly powder : 1 tsp 
Garam masala powder 1/2 tsp
Ginger -Garlic paste    : 1/2 tsp 
Green chilly                 : 1  
Jeera/Cumin seeds      : 1tsp
Coriander leaves 
Salt
Ghee  

Method 

Wash & Pressure cook dals with little turmeric powder and keep aside. 
Heat ghee in a kadai ,add jeera and allow it to splutter. 
Add chopped green chilly and onion and fry for few minutes.
Add chopped tomatoes and ginger-ginger paste and fry.
Now add red chilly powder,garam masala powder, salt & mix well.
Add cooked dal and allow it to cook for a while.  
Garnish with coriander leaves.. 
Serve with Jeera rice..