Month: April 2018
CHANNA DHAL SUNDAL- KADALAI PARUPPU SUNDAL
Splitted Channa dhal- 1 cup
Mustard seed-1 tsp
Red chillies-2 ea
Curry leaves-1 tbsp
Grated coconut-1/4 cup
Salt- to taste
Soak channa dhal for 30 min.
Heat oil in a pan, temper with mustard seeds, curry leaves & red chillies.
Add in the soaked channa dhal & add a bit a water & allow to cook.
Finish with grated coconut & season.…
HAPPY NAVRATHIRI TO ALL !!!!!
PAYATHAMPARUPPU SUNDAL-PASIPARUPPU SUNDAL
splitted green gram dhal – 1 cup
Red chillies – 2 ea
Grated ginger – 1/2 tsp
Mustard seeds – 1/2 tsp
curry leaves – 1 tbsp
Hing – a pinch
Oil – 1 tbsp
Coconut – 2 tbsp(grated)
Soak the green gram dhal for 30 min.
Heat oil in a pan. Temper with red chillies, mustard seeds, curry leaves & ginger.
Add in the soaked & sprinke little water & cook for a while.
Once the Dhal is cooked ,season it & finish with grated coconut.
Cooked rice – 1 cup
Jaggery – 1 cup
Milk – 2 cups
Cardamom – 2 ea
Mix milk & cooked rice with cardamom.
Heat the mix & add in the jaggery.
Once the jaggery is mixed serve hot.
MILAGU JEERAGA SADAM- PEPPER JEERA RICE
Cooked rice – 2 cups
whole peppercorns – 1 tsp
Jeera – 1 tbsp
seasoning – 1 tsp
Ghee – 1 tbsp
Dry roast peppercorn & jeera & blend into a coarse powder.
Add the rice with salt,ghee & the coarse powder.