Ingredients
Raw Rice - 1 cup
Moong Dal - 1/4 cup
Jaggery - 1 1/4 cup
Water - 2 cups
Coconut - 1/4 cup
Ghee - 1 tbsp
Cardamom - 4
Method
Roast rice and moong dal separately
Add cardamom and let it cool.
Put in a blender ,
powder it coarsely.
Take jaggery and water in a pan . let it boil
Strain the jaggery to remove any impurities
Bring it to a boil
add the rice mix ,
add in grated coconut,
add ghee and mix everything well. keep stiring till it gets thick. Remove from flame and let it cool.
Take little portion , roll it into a ball shape.
Arrange the balls on a greased idli plate and steam cook for 15 minutes.
Delicious Pillayarpatti kozhakattais are ready now.
Enjoy
Ingredients
Cooked toor dal ; 2 tbsp
Lemon juice : 1 1/2 tbsp
Green chilly : 3
Red chilly : 1
Chopped ginger : 1/4 tsp
Mustard seeds
Cumin seeds
Salt
Turmeric powder
Coriander leaves
Ghee
Curry leaves
Method
Take 1 cup water , add turmeric powder, chopped ginger , slitted green chilly , salt and allow it to boil in low flame.
After 5 to 10 minutes, add cooked dal,1 cup water, mix and let it boil for a minute.
Finally add lemon juice, coriander leaves , mix and remove from flame.
Heat 1tbsp ghee in a small pan , splutter mustard seeds.
Add cumin seeds, curry leaves, broken red chilly and fry for a minute.
Pour it over the rasam.
Serve hot.. :
Ingredients
White peas : 2 cups ( Soak it overnight)
Onion : 2 nos
Tomato : 3 nos
Garlic : 5 nos
Ginger : a small piece
Green chilly : 1
Red chiili powder : 1 tsp
Garam masala powder : 3/4 tsp
Bayleaf : 1
Cumin seeds : 1/2 tsp
Green cardamom : 2 nos
Kasuri methi : 1/4 tsp
Salt
Oil
Coriander leaves
Method
Chop the onion
Puree the tomatoes.
Crush ginger , garlic , green chilly in a mortar pestle.
Pressure cook the white peas with little salt for 4 whistles
Heat oil in a pan, add cumin seeds, bay leaf, green cardamon and fry.
Add crushed ginger , garlic , green chilly and fry.
Add chopped onion , salt , mix well and cook until golden brown.
Now add tomato puree, mix and cook for few minutes .
Add red chilly powder, garam masala powder and mix.
Crush the kasuri methi and add it to the masala and mix.
Cover it with lid , cook in low flame for 8 - 10 minutes.
Remove from flame , garnish with corainder leaves.
Serve hot with chapati / roti
