Ingredients
Murungai Keerai / Drumstick leaves : 1 cup
Cooked Rice : 1 cup
Red chilly : 3
Tamarind : a small piece
Peanuts : 2 tbsps
Mustard seeds
Urad dal
Asafoetida
Curry leaves
Salt
Oil
Method
Remove the drumstick leaves from the stem and wash.
Heat 1 tsp oil in a kadai,add the leaves, tamarind, red chilly, little salt and fry on low flame and let it cool.
Grind the leaves mixture with little water to a smooth paste.
Heat 1 1/2 tbsps oil, add mustard seeds and allow it to splutter.
Then add urad dal,1 broken red chilly,curry leaves,peanuts and fry.
Now add the drumstick leaves paste,required salt and mix well.
Cook on low flame for few minutes and switch off the flame.
Add the cooked and cooled rice to the mixture and mix everything well.
Serve with Papad and raita.
Ingredients
Idli Rice : 1 cup
Poha /Aval : 1/4 cup
Urad dal : 1/4 cup
Fenugreek seeds : 1/2 tsp
Salt
Method
Soak Idli rice and poha together for 2 hours.
Wash & soak urad dal for 1 hour.
Grind urad dal separately for 20 minutes to a smooth paste.
Transfer into a bowl.
Grind rice and poha to a smooth batter and transfer into a same bowl.
Add required salt and mix well.
Allow it to ferment for 8 hours.
Grease idli mould with little oil,mix the batter, pour spoonful of batter into the moulds and steem cook for 10 minutes.
Take the mould out and keep aside to cool .
Serve hot with Coconut Chutney and Tomato Chutney..
Ingredients
Rice Flour : 1 cup
Salt
Oil
Hot Water
Method
Mix rice flour and salt.
Add little hot water to the flour and make it as a dough.
Add 1 tsp oil and knead again.
Take little dough,put in the idiyappam ural,and press it in clock wise motion over the idiyappa thattu.
Steam cook for 10 minutes.
Remove carefully and Serve hot with Coconut milk and coconut chutney.
Ingredietns
Aval / Poha : 1/2 cup
Milk : 1/2 - 3/4 cup
Sugar : 2 tbsps
Grated Coconut : 2 tbsps
Cardamom powder : a pinch
Method
Wash the poha well and soak in little warm milk for 10 minutes.
Add sugar,coconut,cardamom to it.
Mix well and Serve
