Pudina Thogayal / Mint Thogayal

Ingredients

Mint Leaves       : 1cup
Grated coconut   : 2 tbsps
Red chilly           : 6 -7
Urad dal              : 1 1/2 tbsp
Tamarind            ; a small piece 
Lemon Juice        : 2 to 3 drops
Salt 
Oil

Method

Clean, wash and drain the mint  leaves.
Heat 1 tsp oil,roast urad dal,red chilly till done.
Take this in a blender , add the mint leaves,tamarind piece,salt,Lemon juice and all very little water and grind smooth.
Serve with hot rice with  gingelly oil..

NOTE :  

Lemon Juice helps retain the green colour of the Mint Leaves. 

Kadai Channa Masala

Ingredients

Channa              : 2 cups ( Soaked overnight & cooked with little salt)
Chopped Onion : 1 cup
Chopped Tomato  : 1/2 cup
Ginger - Garlic Paste   : 1tbsp
Kadal Masala Powder   : 1 1/2 tbsp ( Recipe here)
Red chilly powder         : 3/4 tsp
Cardamom                     :2
Cinnamon                      : 1 stick
Cloves                            : 3
Coriander leaves 
Salt
Oil

Method

Heat oil in a pan, add cardamom,cinnamon stick,cloves and fry.
Add onion and fry till tender.
Add ginger- garlic paste and stir.
Add tomatoes and stir,cover & cook until the tomato is well cooked.
Now add the Kadai masala powder,salt and mix well .
Add the cooked chickpeas ,reduce the flame and allow it to boil.
Garnish with coriander leaves & serve .. 
Enjoy..

Kadai Masala Powder

Ingredients

Coriander seeds       : 2 tbsps
Cinnamon                : 1 inch
Red chilly                : 6
Cloves                      : 1 tbsp
Cardamom               : 4
Black pepper            : 1tbsp
Cumin seeds             : 3/4 tsp

Method

Dry roast the ingredients on low flame for few minutes or till fragrant.
Let it cool .
Grind them to a Coarse powder.
Store it in an air tight container. 

Pakarkai(Bitter Guard) Pitlai with Peanuts / பாகற்காய் பிட்லை

Ingredients

* Bitterguard - 1 big
* Toor dal - 1 cup(appr.200gms)

* Soaked Raw Peanuts : 3/4 to 1 cup
* Tamarind - 1 lemon size
* Chana dal - 1tbsp
* Coriander seeds - 2tbsps
* Red chilly - 6nos
* Grated Coconut - 1/2 cup
* Turmeric powder
* salt
* Oil for seasoning
* curry leaves and coriander leaves for garnishing
* Asafoetida
* Mustard seed 

Method

Pressure Cook the toor dal and soaked peanuts with little turmeric powder for 5 whistles.
In 1 tsp oil fry coriander seeds, chana dal, red chilly and coconut till they get golden brown.Allow it to cool and grind to smooth paste.
Cut bitterguard in round shape ,add tamarind juice,salt and allow to boil till the vegetable is cooked.
Add the cooked toor dal,spice paste, curry leaves to the bitterguard mixture.Stir and cook for few more minutes.
Season with mustard and asafoetida. serve with plain rice .

Enjoy...