Paruppu Thogayal
Ingredients
Toor dal ; 1/2 cupRed chillies : 3Whole pepper corns : 3 Grated coconut ; 1 tbspAsafoetida SaltOil
Method
Fry dal with red chillies and pepper in little oil till golden brown. Add asafoetda to it and let it cool.Grind with salt,grated coconut to a coarse paste .
Ingredients
Milk : 3 cups
Sugar : 3 1/2 tbsps
Badam : 10
Saffron : a pinch
Edible camphor : little pinch
Saara paruppu : 2 tbsps
Cardamaom : 2
Cloves : 2
Cinnamon stick : 1
Cashewnuts : 5
Ghee
Method
Soak badam in hot water for 1/2 an hour , peel the skin and grind to a smooth paste.
Boil milk with sugar , saffron , cloves , cinnamon stick, edilble camphor , cardamom and mix.
Add the badam paste , saara paruppu , mix and let it boil on low flame.
Once the milk reduces to 3/4 quantity remove from flame.
Fry cashew nuts in 1 tsp ghee till they turn into brown colour and add it to the milk. ( this is optional )
Serve hot.
Ingredients
Brinjal : 4 nos
Fresh Mochai : 1/2 cup
Onion : 1
Tomato : 1
Sambar powder : 2 tsp
Turmeric powder : 1/4 tsp
Mustard seeds
Cumin seeds
Salt
Coriander leaves
Curry leaves
Method
Pressure cook mochai with little salt for 2 whistles.
Chop the brinjals and put them in water.
Heat 1 1/2 tbsp oil in a kadai , add mustard seeds , cumin seeds, curry leaves and let them splutter.
Add chopped onion and fry.
Add chopped tomato ,salt , turmeric powder and mix.
Add chopped brinjal , sambar powder and mix.
Now add boiled mochai , 1/4 cup water and mix.
Let it cook on medium flame until the curry becomes dry.
Add chopped coriander leaves , mix and remove from flame.
Serve with any kuzhambu or rasam.
Ingredients
Coriander seeds : 5 tbsps
Fennel seeds : 2 tbsps
Cumin seeds : 2 tbsps
Pepper corns : 1 1/2 tbsp
Cardamom : 3
Cinnamon stick : 4
Cloves : 1 tsp
Red chilly : 6
Nutmeg : a pinch
Method
Dry roast the ingredients in low flame till it becomes golden brown.
Switch off the flame and let it cool.
Grind to a coarse powder , cool it and store in an air tight container.
