Avial

Ingredients:
- 4 cups mixed vegetables chopped into 2 inch pieces
(Some of the vegi we add are ash gourd, snake gourd, potatoes, carrots, beans, valakai(plantain), eggplant/bringal, chow-chow, unripe mango (mankai))
- 1 cup butter milk/ curds
- pich of turmeric
- salt to taste
- 1 tblspn coconut oil (optional)

Grind to paste:
- 1/2 cup shredded coconut
- 1 tspn jeera
- 1 tspn rice flour
- small lemon size tamarind softened
- 3 Green chili
- 2 red chili

Method:
1. In a deep vessel add all the vegetables with salt and turmeric. Boil them till they become tender.
2. Add the ground mixture. Let it boil for a few minutes.
3. Finally add the butter milk/curd. If you need it to be like kulumbu add buttermilk. But if you need it to be like kootu then add curds. Add curry leaves and coconut oil. Simmer it for a few minutes. Make sure it does not boil too much else the buttermilk will start to curdle.

Mor vendasar (Buttermilk kulubu without coconut)

Ingredients:
- 1 cup buttermilk
- 1 tspn rice flour
- salt to taste

Seasoning:
- 1/2 tspn oil
- 1/2 tspn methi seeds
- 1/2 tspn mustard seeds
- 2 red chilies

Method:
1. Mix butter milk and rice flour and salt in a bowl.
2. In a pan add all the seasoning ingredients and fry till mustard seeds starts to crackle.
3. Pour the butter milk into the pan and let it simmer for 5 minutes. Make sure it does not boil too much because butter milk has the tendency to curdle at high heat.

Serve it hot with rice. This is a very light kulumbu

Thiruvadari Kali

Ingredients:
- 1 cup rice
- 1 tblsp moong dhal

Roast rice and moong dhal until it turns light brown. Grind it coarsely. Now measure this and take equal quantity of jagary.

Other ingredients:
- 2 tblsp ghee
- 1/4 cup shredded coconut
- 8-10 broken cashew nuts
- 1/4 tspn cardamom

1. In a deep vessel fry cashew nuts in 1 tblsp ghee and keep it aside.
2. Add 2.5 cups of water. When it comes to a boil add the jagary. Let the jagary dissolve. Continue to boil for another 5 minutes.
3. Now add the ground rice slowly. Make sure it does not form any lumps. Stir it continuously till it stops sticking to the sides of the vessel.
4. Add ghee, cashew nuts, coconut and cardamom powder. Mix it well and serve it hot.

Kerai mor kootu ( spinach with buttermilk)

Ingredients:
- 5 cups chopped spinach
- 1 cup butter milk
- 1 tspn rice flour

Seasoning:
- 1/2 tspn oil
- 1/2 tspn methi seeds
- 1/2 tspn mustard seeds
- 1 tspn channa dhal
- 3 red chilies

Method:
1. Boil spinach with salt till it becomes tender. Then puree it in a blender.
2. Mix butter milk and rice flour in a bowl.
3. In a pan add all the seasoning ingredients and fry till channa dhal turns into a light brown color.
4. In a pot add the spinach, butter milk and the seasoning ingredients and let it simmer. Make sure it does not boil too much because butter milk has the tendency to curdle at high heat.

Serve it hot with rice.

Variation:

Instead of rice flour you can use 1/4 cup shredded coconut, 1 tspn channa dhal and 3 red chilies. Grind it to a paste with the butter milk and pour it with the spinach puree. Use the same seasoning except the red chilies.

Methi Chole

Thank you Sailu for the Methi Chole recipe. I have modified it to suit my taste. Here is the original recipe


Ingredients:
- 2 cups kabuli channa, soak in water overnight and pressure cook till soft
- 1 cup packed methi leaves (fenugreek)
- 2 medium tomato, finely chopped
- 3-4 green chillis, slit length wise
- 1 tsp grated ginger
- 1 tsp cumin seeds
- pinch of methi seeds
- 1″ cinnamon stick
- 1/4 tsp asafoetida/hing
- 1/4 tsp turmeric powder
- 1/2 tsp cumin pwd and Dhania pwd
- 1 tsp of garam masala powder
- 2 tbsp of Rajastani spice mix
- 1 tbsp tamarind paste
- 1 tbsp chile pwd (adjust per taste)
- 1/2 tbsp oil
- salt to taste

Method:
1. Heat oil in a pan, add cumi seeds,methi seeds, asafoetida, turmeric pwd, green chillie and grated ginger. Fry for few seconds
2. Add methi leaves to this and fry for 3-4 minutes
3. Add all the spice mix (Rajastani spice, Garam masala, cumi and dhania pwd) and fry for few minutes
4. Add the tomatoes to this and fry until it is soft.
5. Add tamarind paste to the pan
6. Take some 2 tbsp of boiled channa and mash it in blender. Add the boiled channa and the mashed channa to the pan
7. Add salt and chile pwd as per taste and let the gravy boil for 5 min
8. Garnish with coriander

This can be served with roti or paratha.

Note :
I used slow cooker to boil the kabuli channa. I also added some left over Radish greens to the gravy.

Mixed Vegetable Subzi

Ingredients:
- 1 capsicum/Green Bell pepper
- 1 carrot
- 1 cup peas
- few cauliflower florets
- 1 onion
- 2 Green chili
- 1 small piece ginger
- 2 tblspn coconut milk
- 1 tspn Rajastani powder

Seasoning:
- 1/2 tspn oil
- 1 tspn Jeera

Method:
1. In a pot add oil and all the seasoning ingredients.
2. Once the jeera turns to golden brown add the chile,ginger and onions. Fry till onion becomes translusent.
3. Add the vegetables and cook till it becomes tender.
4. Add the spice mix,coconut milk and mix this well.

Serve hot with Roti or rice

Kerai kootu with coconut and pepper

Ingredients:
- 5 cups chopped spinach
- 1/2 cup coconut
_ 1/2 cup toor dhal
- salt to taste

Fry
- 1 tspn peppercorn
- 2 tspn urad dhal
- 1 tspn jeera
- 4 Red chilies

Seasoning:
- 1/2 tspn oil
- 1 tspn Jeera
- 1 tspn mustard seeds
- 1 tspn urad dhal

Method:
1. Pressure cook toor dhal.
2. Boil chopped spinach with salt till it becomes tender.
3. Grind coconut and the fired ingredients to a fine paste.
4. Add toor dhal and the coconut paste to spinach and let it boil till kootu thickens.
5. In a separate pan add oil and all the seasoning ingredients. Pour this on the top of the kootu before serving.

Serve it hot with rice.

You can do the same dish with other vegetables too. We add carrots, bell pepper, potatoes, zucchini and spinach to this kootu.

This is my entry to Healing Foods:Spinach an event by Siri and hosted at present by Divya

Orange Pachidi

Ingredients:
- 1-2 orange peal (just the peals will do)
- 5 orange segments
- small lime size tamarind softened (extract the juice to get 1 cups water)
- 2 green chillies
- 1 tblspn rice flour
- 1/2 tspn turmeric powder
- 1 tblspn oil

Seasoning:
- 1 tspn mustard seeds
- 1/2 tspn methi seeds or powder
- 1 tspn jeera
- 1/2 tspn Hing
- salt to taste
- sprig of curry leaves

Method:
1. Boil orange peal and segments with some salt and turmeric powder.
2. Once the peal is soft (takes about 5 minutes) add the tamarind extract. Boil for a couple of minutes.
3. In a seperate bowl mix rice flour with some water. Add this to the boiling oranges.
4. Finally add jagary.

Orange Vetha kulumbu

Ingredients:
- 1-2 orange peal (just the peals will do)
- 5 orange segments
- small lime size tamarind softened (extract the juice to get 1.5 cups water)
- 2 green chillies
- 1/2 tspn turmeric powder
- 1 tblspn oil

Dry Roast and grind to a fine powder:
- 2 tblspn corriander seeds
- 1 tblspn channa dhal
- 1 tblspn toor dhal
- 1 tspn urad dhal
- 1 tspn pepper
- 1 tspn jeera
- 8 red chillies

Seasoning:
- 1 tspn mustard seeds
- 1/2 tspn methi seeds or powder
- 1 tspn jeera
- 1/2 tspn Hing
- salt to taste

Method:

1. Pour oil in a pot. Add all the seasoning ingredients. Once mustard seeds start to crackle add the chilles and orange peal.
2. After a couple of minutes add the tamarind water and the ground mixture.
3. Let it boil until the kulumbu thickens.
4. Finally add jagary and curry leaves.

Serve it hot with rice.

Tomato thokku

Ingredients:
- 10 small tomatoes chopped
- 1/4 cup oil
- 1 tspn mustard seeds
- 1/2 tspn methi seeds or powder
- 1 tblspn chilli powder (Adjust according to taste)
- 1/2 tspn Hing
- 1/2 tspn turmeric powder
- salt to taste

Method:

1. Pour oil in a pot. Add mustard seeds, methi seeds, hing. Once mustard seeds start to crackle add the tomatoes, chilli powder,turmeric powder and salt.

2. Let it cook it in medium heat. Stir it occasionaly. The thokku is done when the oil seperates.

Vegetable Roti Roll

This recipie is for 3 rotis

Ingredients:

For Vegetable stuffing
- 2 cups mixed vegetables chopped finely
(beans, cauliflower, brocili, carrots, peas, lima beans)
- 1 tspn chilli powder
- pinch of turmeric
- 1 inch ginger chopped finely
- 1 tspn Garam masala (Optioanl)

Seasoning:
- 1 tspn jeera
- 2-3 red chili
- 1 tspn oil

Method to make vegetable curry:
1. In a sauce pan add oil and add all the seasoning ingredients. Once they turn golden brown add ginger and the chopped vegetables. Cook till it becomes soft

For Roti
- 1 cups whole wheet flour
- salt to taste

Method to make Roti:

1. Mix all the above ingredients to form a stiff dough. Roll them to form small rotis.

2. Heat a flat pan and add the rolled roti. Cook till you see brown spots on both sides. Add little bit oil while cooking.

Method to make vegetable roti roll:

1. Take a roti add 2 tablespoon vegetables in one corner. Now roll the roti making sue the vegetable stays inside the roti.

2. In a pan add some oil and roast the roti again for a couple of minutes.

Serve it hot with tomato thoku.

Roti with besan flour

Ingredients:
- 1.5 cups whole wheet flour
- 1/2 cup besan flour
- 1 tspn ajwin
- 1/2 tspn jeera (optional)
- 1-2 tspn chilli powder
- salt to taste
- 2-3 tspn oil or ghee
- extra oil to rub your hands as this dough stick to your hands

Method:
1. Mix all the above ingredients to form a stiff dough. Roll them to form small rotis.

2. Heat a flat pan and add the rolled roti. Cook till you see brown spots on both sides. Add little bit oil while cooking.

Serve it hot with any subzi.

Lima beans subzi

Ingredients:
- 1 cup Lima beans
- 1 long eggplant
- 1 green or red bell pepper
- 1 small potato
- 1 cup cauliflower
- 3 small tomatoes
- 1 inch ginger diced to small pieces
- 2 green chilies diced to small pieces
- 2 tspn garam masala
- Pinch of turmeric
- Salt to taste

Seasoning ingredients:
- 1/2 tspn jeera
- 4 cloves
- 1 tspn oil

Method:
1. Soak lima beans overnight and preasure cook it until it is tender. Be careful while you preasure cook lima beans. They are ver soft and cook very fast.

2. Chop all the vegetables except tomatoes into bite size pieces.

3. Bring a potful of water to boil. Add the tomatoes, turn off the heat and remove to a cold water bath after 2 minutes. The peel should come off easily. Use a blender or processor to make a smooth puree

3. In a big pot add the oil and add all the seasoning ingredients. Once they turn golden brown add ginger and chilies. After about 30 seconds add the chopped vegetables and saute them for 5 minutes.

4. Add the tomato puree, turmeric, garam masala powder and salt. Bring it to a boil. Finally add the cooked lima beans. Reduce to a medium heat and let them boil for 20-25 minutes.

Suggestions:

Use a slow cooker for this recipie if you have it. It is very convenient. I cooked the beans for 4 hours in the high setting. So a low setting would be 8 hours. Once the beans are tender I did the rest in a pot on the stove top and added it to the slow cooker. I let it boil for another 30-40 minutes before serving.

Eggplant Rice

Ingredients:

- 1 cup cooked rice
- 3-4 long purple eggplant chopped to bite size pieces
- 2 tbsp curry podi
- Pinch of turmeric
- Salt to taste

Seasoning ingredients:

- 1/2 tspn Mustard Seeds
- 2 Red Chilies
- 1 tspn Urad dhal
- 1 tspn Channa dhal
- 2 tbspn peanuts (optional)
- Pinch of Hing powder
- Sprig of curry leaves
- 1 tspn oil

Method:

1. In a pan add the oil and add all the seasoning ingredients.

2. Once the mustard seeds start to splutter and the rest of ingredients turns to a golden brown add the chopped eggplant, turmeric and salt. Cook till it is tender. The eggplant should still hold its shape.

3. Add curry powder and rice. Mix it well so all the powder is incorporated well with the rice and eggplant.

Serve it hot with raita or tomato thoku

Dosa milgai podi

Ingredients:
- 1 cup channa dhal
- 1 cup urad dhal
- 2 tbsp mustard seeds
- 2 tsp hing
- 1/4 cup white seseme seeds
- 2 cups red chilli (Ariund 30)
- 3 tspn cooking oil

Method:

1. Wash, drain and dry roast seseme seeds. Keep it aside.

2. Add 2 tspn oil and mustard seeds. Once it starts to crakle add hing and then the rest of ingredients. Fry till they turn golden brown. Grind this and sesem seeds to form a coarse powder. Keep it aside.

3. Now pour the remaining oil in the same pan and fry the red chili. To check if it is done break one chili and it should crack easily. Grind this into a powder.

4. Mix all the powder together add salt and grind one more time.

You will have tasty milagai podi.

4. Grind the fried red chili. Keep this aside. Then grind roasted seseme seeds and



Fry all the ingredients to a golden brown in a dry pan and grind it to a coarse powder. Store it in an airtight container.

Rajasthani spice mix

Thank you Vaishali of earthvegan for the Rajasthani spice powder. I used her recipe as a base but modified it to suit our taste. My husband is not a great fan of cardamom or fennel seeds. Even without these two ingredients the mix was very flavorful. Here is the original recipe.


Ingredients:
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ajwin/omam seeds

Fry all the ingredients to a golden brown in a dry pan and grind it to a coarse powder. Store it in an airtight container.

Dry spice mix 1

Ingredients:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsp black peppercorns
- 1 tsp methi seeds
- 2 tsp mustard seeds

Fry all the ingredients to a golden brown in a dry pan and grind it to a coarse powder. Store it in an airtight container.

Health in a pot

This is a one pot dhal recipe with no oil.
Ingredients:
- 1 cup green split moong dhal
- 1/2 cup split dried peas
- 1 cup greens chopped (I used frozen turnip greens)
- 2 tomatoes chopped
- 2-3 green chillies finely chopped
- 1 inch grated ginger
- 2 tspn Spice mix
- pinch of turmeric
- salt to taste

Seasoning ingredients:
- 1 tsp jeera (Roast it in a dry pan)

Method:
1. In a pressure cooker add all the above ingredients and mix it well. Add 3 cups of water.
3. Cook for one whistle. If you find the dhal dry add more water and boil it.
4. Finally add the jeera before serving.

Tastes well with roti or rice

I am sending this recipe to my love with Legume.. This is Susan's event host lineup page

Lemon & Spice Pori

Ingredients
3 cups Pori
1 small onion diced
1 chili chopped
1 tspn sugar
1/2 - 1 tspn lemon juice
1 tspn oil
pich of turmeric powder
salt to taste

Seasoning:
1/2 tspn hing powder
1/2 tspn mustard seeds
1 tspn Urad dhal , cumin seeds, dhalia dhal/Pori kadalai
sprig of curry leaves

Method:
1. In a pan pour oil and add all the seasoning. Once the mustard starts to crackle add onion and fry till golden brown.
2. Meanwhile put the pori in a plate and add a little bit of water to it maybe 1/4 cup. Squeeze the pori dry and add it to the onions in the pan.
3. Add turmeric, salt and sugar. When pori is done turn of the heat and add the lime juice.

Garnish with coriander and serve it hot. It dries up pretty fast. When you reheat it add a little bit of water.

Sweet Aval

Ingredients
1 Cup Aval
1.5 cup grated coconut
1/2 cup jaggary or sugar

Method 1:
1. Wash and soak aval in water for 20 minutes. The aval should not be too soft
2. Drain aval and mix grated coconut and jaggary. You can serve it immediately. But if you keep it for 20-30 minutes it tastes better.

Method 2:

Additional Ingredients:
2 tbsp Ghee
5 cashew nuts
1/4 tsp cardamom powder

1. Wash and soak aval in water for 20-30 minutes. The aval should be soft. Drain it completely.
2. In a thick bottom vessel pour 2 tbsp water and add jaggary/sugar and boil it until it dissolves.
3. Squeeze the aval dry and add it to the jaggary. Stir it till the aval leaves the sides of the vessel.
4. Roast cashew in ghee and add it to the aval. Finally sprinkle the cardamom powder to it.

Spicy Aval

This is a quick recipe for a warm, spicy snack to go with tea, ideal for those wet or cold winter afternoons.
Ingredients:
- 1 cup Aval (also known as Poha)
- 3/4 cup tamarind extract
- Pinch of turmeric
- Salt to taste
Seasoning ingredients:
- 1/2 tspn Mustard Seeds
- 2-3 Red Chilies
- 1 tspn Urad dhal
- 2 tbspn peanuts
- Pinch of Hing powder
- Sprig of curry leaves
- 1 tspn oil
Method:
1. Wash and soak aval in tamarind extract, salt and turmeric powder until it becomes soft. (Usually 5-10 minutes for thin poha, 30 minutes for thick poha)

2. In a pan add the oil and add all the seasoning ingredients.

3. Once the mustard seeds start to splutter add peanuts start to change color add the soaked aval with the tamarind water and fry till it becomes completly dry.

4. Garnish it with curry leaves and cilantro and serve it hot.

Variation 1: Lemon Aval

Instead of soaking the aval in tamarind water soak it in plain water with turmeric powder and salt. Once the aval is soft follow the same procedure. After it is cooked turn the heat off and add a teaspoon lemon juice. Adjust lemon juice according to your taste.

Variation 2: Pepper, Jeera Aval

Soak aval in plain water and salt. Do not add turmeric. Fry 1 tspn of black peppercorns and 1/2 tspn of Jeera in a dry pan. Grind it to a powder. Once the aval is soft follow the same procedure. The only change is to add cashew nuts instead of peanuts. Add your soaked aval and cook till it is dry. Finally add the pepper/Jera powder and mix it well.

I am sending this recipe to Tea Time snack by EC.

Sambar Podi

Ingredients:
8 cups Coriander seeds
2 Cups Channa Dhal

2 Cups Toor Dhal

2 tspn Methi seeds

2 tspn Mustard Seeds
1 Cup Red Chillies

1 tbsp Turmeric Powder

Method:
Dry roast all the ingredient until they turn golden brown. Grind them to a smooth powder and store it in an air tight container. The measurement need not be cups it can be table spoon. Adjust it according to the amount you need.

Curry Podi

Ingredients:
2 tbsp Coriander seeds
2 tbsp Channa Dhal
1 tbsp Broken White Urad dhal
10-12 Red Chillies
10 Peppercorns

Method:
Fry all the ingredient until they turn golden brown. Grind them to a smooth powder and store it in an air tight container. You can keep it up to a month.

Carrot Thogayal

Thank you Sailu of sailus kitchen for this dish. I used her recipe but modified it to suit our taste. Here is the original dish.

Ingredients:
2-3 cups grated carrot
3/4 cup chopped cilantro
2 tbsp split broken urad dhal
1 tbsp Channa dhal
1 tsp cumin seeds
1/2 tsp mustard seeds
1-2 dry red chillies
1-2 green chillies
1 tbsp grated jaggery or brown sugar
1 tsp oil
salt to taste
juice of 1/2 lemon

Method:
1. Fry urad dhal, channa dhal, red chillies, cumin seeds mustard seeds in a tsp of oil. Keep it aside to cool. Then grind the dhal mixture to a smooth powder.
2. In the same pan spray a little bit of oil and fry the carrots with green chillies.
3. Fry the cilantro leaves until the raw smell goes away. Takes a couple of minutes.
4. Add the carrot and cilantro leaves and grind with the dhal mixture.
5. Add lime juice in the end. This gives it a slight tangy taste.

Tastes great with Dosi or idli

Eggplant Subzi

Thank you Vaishali of earthvegan for this dish. I used her recipe but modified it to suit our taste. Here is the original dish.

Ingredients:
- 7-8 Small Brinjal
- 1 onion chopped
- Small piece of tamarind softened
- 1 tsp turmeric powder
- 1 tbspn sugar
- 1 inch ginger
- 2 tspn oil

Fry till golden brown
- 2 tbsp Coriander seeds
- 1 tspn Cumin Seeds
- 1 tspn Sesame seeds
- 3-4 Red Chillies
- 1/2 tsp methi seeds
- 1 tbsp shredded coconut

Method:
1. Add the fried mixture, tamarind, salt, turmeric, sugar, ginger and grind it to a paste.
2. Slit the brinjal and stuff the paste in it. The brinjal should be joined in the bottom to hold the paste.
3. In a large skillet add 1 tbsp of oil and add the brinjal. Fry it slowly until the flesh is tender. Keep it aside.
4 Pour the rest of the oil and fry the chopped onions. Add it to the remaining paste mixture and grind it to a pulp.
5. Pour it in a sauce pan and let it boil for a few minutes.
6. Add the stuffed brinjal to the sauce pan and let it simmer for at least 15 min.

Garnish with cilantro and serve with hot rice or chapathi.

Erivali Moor Kulumbu

&

Ingredients:
- 2 Cups of chopped mixed vegetables
(Carrots, White pumpkin, Okra, Eggplant, Capsicum)
- 1/2 tsp turmeric powder
- 2 cups butter milk or fat free sour cream

Fry till golden brown
- 1 tbsp Channa dhal
- 1 tspn Methi Seeds
- 6-7 Red Chili
- 1/4 cup shredded coconut
- 1/2 tsp methi seeds

Seasoning:
- 1/2 tspn Methi seeds
- 1/2 tspn Mustard seeds
- Sprig of curry leaves

Method:
1. Add the fried mixture, tamarind and grind it. Add the butter milk in the end and grind it to mix it all.
2. Boil all the vegi in a little bit of water with salt and turmeric.
3. Once the vegetables are tender add the ground mixture. Turn down the heat to medium low. It should not boil too much or the
curd will separate. This should take 10-20 minutes.
4. Finaly temper with mustard seeds, methi seeds and curry leaves.

Variations:

While frying add 1 tbsp coriander seeds to it. Boil one tomato with other vegetables. Follow the same procedure.

Cilantro Pesto

Ingredients

1 cup coriander
1 tbsp red chili flakes
1/4 cup walnuts
2 inch ginger root
1 tbsp lime juice
1 tsp lime zest
2 tbsp cheese (Parmesan)
2 tbsp Olive oil
Salt to taste

Method
Grind all the above ingredients in a food processor. Keep adding olive oil as required. Serve with cooked whole wheat pasta.

Instant Jeera Rasam

Ingredients:
- 1 Tsp Turmeric
- 1 tomato
- 1 tsp jaggery

To Grind
- 2 tsp coriander seeds
- 2 tsp Jeera seeds
- 1 tsp grated coconut (optional)
- 2-3 red chilie
- 2-3 strands of coriander
- small ball of tamarind softened

Seasoning:
- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves
- pinch of hing

Method:
1. In a pot add tomatoes, turmeric powder, salt and boil it for 2-3 minutes.
2. Add the ground mixture to the pot and let it boil for 3 minutes. Add jaggery
3. In a seperate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam.

Garnish with cilantro and serve hot with rice

Channa Dhal Capsicum Subzi

Ingredients:
- 1 capsicum/Green Bell pepper
- 1 tomato
- 1 onion
- 2 Green Chilli
- 1 small piece ginger

To Fry
- 1 Cup besan flour

Seasoning:
- 1/2 tspn oil
- 1 tspn Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves
- pinch of hing

Method:
1. Add some water to the roasted besan flour
2. In a pot add oil and all the seasoning ingredients.
3. Once the jeera turns to golden brown add the chile,ginger and onions. Fry till onion becomes translusent.
4. Add the capsicum and tomato. Cook till it becomes tender.
5. Pour the besan water and let it all boil for 5 minutes.

Garnish with cilantro and serve hot with idli or dosa