Kanchipuram Idli

For my son's birthday party last week my MIL prepared Kanchipuram idli. It was a big hit. Kanchipuram idli is a spicier version of normal idli. So we do not need any specific side dish. Plain idli podi goes well with it. The cooking time is around 45 min. It is a simple and tasty dish. I have not given measurements for the ingredients to be mixed in dough. Please add it based on your spice level.

                                             

Ingredients

Idli Dough

- 1 cup Raw Rice
- 1 Cup Idli Rice
- 1 cup Uradh Dhal
- Salt to taste

Ingredeints to mix in the dough

- Ground pepper and jeera
- Dry ginger powder (Sukku in Tamil)
- 4-5 tbsp oil
- Coriander leaves
- Curry leaves

Method

- Soak the dhal and rice together for at least for 8 hours
- Grind it together, add salt. The batter should be in dosa batter consistency.
- Let the batter ferment  overnight
- Before making the idli add ground pepper,jeera , dry ginger powder, oil, coriander and curry leaves. Mix it well.
- Pour the batter in a bowl and steam it in a pressure cooker (like idli) for 45 min. You can test it by inserting a knife in the middle. The knife should come clean.
- Remove from stove and let it cool down. Cut it in small pieces.

Serve it hot with idli podi. The idli tastes better when it is hot.

Red lentil puluv

I love cooking with red lentils. They cook really fast and they taste great. This is an easy one pot meal where you mix your dhal, rice and vegetables. It is slightly different from our traditional kichidi which is just dhal and rice for the most part.

Ingredients:
- 1 cup red lentils
- 1 cup rice (If you prefer more dhal then reduce rice to 3/4 cup)
- Mixed vegetables (carrots, beans, peas, potatoes, cauliflower) to suit your taste
- 1 onion thinly sliced
- salt to taste

Seasoning:
- 1 tsp jeera
- 1 tsp fennel seeds (optional)
- small piece of cinnamon stick
- few cloves
- 1 anise seed (I love the smell)
- 1 tsp oil
- few drops of ghee
- 1-2 green chilies (Slit into half)
- 1/4 tsp of ginger

Method:

1. Wash and soak the lentils and rice in water for 10 - 15 minutes. Meanwhile prepare your vegetables. Cut all the vegetables to the same size so they cook easily.
2. In a wide pan pour the oil and ghee. Once it becomes hot add your seasoning ingredients. Wait till they turn slightly brown. Add your ginger and chilies last.
3. Now add the onion. Saute till it becomes slightly limp. Add the rest of vegetables and give them a quick toss.
4. Add the soaked lentils and rice. Mix it all well. Now add water. I start with 2 cups of water. Bring this to a boil and now reduce the stove to a medium heat.
5. Cover and cook for 20 minutes. Do not walk away from this. You might need to add some water if you find the rice to be undercooked. Typically I add a 1/2 cup more water.

Remove from the heat, garnish with cilantro leaves and serve with a few drops of ghee for added flavor.

(Note: You can make this dish using your pressure cooker too)

Sending this lovely recipe to My Legume Love affair - MLA#30 hosted by Priay of Mharo Rajasthan Recipes. The event was started by Susan

Preasure Cooker Baingan Bharta/ Eggplant in a spicy tomato sauce

Most of my readers must be familiar with Beingan Bharta. Eggplants are roasted and smashed and this is blend with a flavorful spicy tomato sauce. I typically use my oven to make this as I have an electric stove. I was browsing this site (she has some awesome recipe) when I came across the recipe where she cooks the eggplant in a pressure cooker. I wanted to try it and it was a great hit in my house.

Ingredients :
- 2 big eggplant (I used the big American eggplant)
- 1 big onion chopped
- 2-3 tomatoes chopped
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala

Seasoning
- 1 tsp oil
- 1 tsp jeera

Method
1. Peal the skin from your eggplant. Cut it in half. In a pressure cooker add some water and the eggplant. Cover and cook for 1 whistle.
2. Meanwhile in a pan pour oil and add the jeera. Once it is brown add your onions. Cook till it really shrinks. This takes at least 10 minutes in a slow heat.
3. Now add tomatoes, chili powder and cook till they become very soft. Let it be on a slow heat for at least 15 minutes
4. Now remove the eggplant. Mash it with a fork. As they are cooked in a preasure cooker they mash very easily. Add this to the pan. The longer you cook the better it tastes. I cooked mine for 45 minutes at a very low heat mixing it periodically.

Garnish and serve it hot with rice or better with roti's or Nan

Sending this to Bookmarked Recipe's hosted by Priya and also to Heart and soul.

Easy Paruppu Thogayal

I learnt this paruppu thogayal from my MIL. This is a very easy and tasty thogayal. It goes very well with spicy kulambu like milagu kulambu or vetha kulambu. It has no spice in it so you and your kids can also have this thogayal.

Ingredients

-2/3 cup Yellow Moong dhal

-1/4 cup Shredded Coconut

Salt to taste

Method

1.Dry Roast Moong dhal until it turns light brown color.

2.Soak it in water for 1 hour.

3.Grind the moong dhal with coconut and salt.

Serve it with rice and vetha kulambu. Perfect for a cold winter day.

Chickpeas with spicy sweet sauce

My fasination with 660 Curries by Raghavan Iyer continues. He has a wonderful section on legumes. The combinations he uses are mind-boggling. Take this recipe. He uses two types of chick peas with urad dhal and rajma. Here is how I made this.

Ingredients:
- 1/4 cup dried black chickpeas
- 1/4 cup dried chikpeas/garbanzo beans
- 1/4 cup kidney beans
- 1/4 cup black urad - I used split urad
- 2 tbs sugar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/2 tsp hing powder
- 2-3 dried red chilies
- 2-3 green chilies slit into half
- 2 medium tomatoes chopped
- sugar to taste
- cilantro for garnish

Seasoning
- 1 tsp oil/ 1 tsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds

Method:
1. Soak all the dhal overnight and cook till they become soft. If you are lazy like me then just add the dhals in your croak pot/slow cooker. Add water till they are completely immersed. Set your cooker at high. Keep an eye on it and add water as required. They should be done in 4-6 hours
2. Heat a heavy bottom vessel. Add the oil, mustard seeds and cumin seeds. Let these crackle. Now add salt, sugar, red chilies, cumin coriander, turmeric and hing powder.
3. Once you smell the aroma add the tomatoes and the green chilies. Cook until the tomato has softened. Add this tomato mixture to the cooked dhal. Cook this for another 12 - 20 minutes. If you are using slow cooker then set this to a low heat and you can cook till you serve.

Sprinkle some cilantro and serve hot with rice or roti

I am sending this one to Bookemarked recipe - hosted by Priya

Mixed Dhal with Coconut Milk

Today I made some paratha and to go with it I made a mixed dhal subji. This is similar to Dal Makhani but with a slight variation. I used coconut milk instead of cream or milk. The dhal was rich in flavor and had a slight sweet taste because of the coconut milk. I used sprouted moth beans, black uradh dhal and green moong dhal but you can susbtitute with any other beans.I have given approximate measurement of the spices and powder. Please adjust according to the quantity and your taste.

Ingredients

- 1.5 cup mixed dhal (I used sprouted moth beans, black uradh dhal and green moong dhal)
- 1 Onion chopped
- 2 cloves of garlic
- 1 Jalapeno chillie
- 4 tomato chopped
- 1 tbsp Panch poran
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1.5 tsp garam masala
- 1 tsp red chili powder
- 2 tbsp coconut milk
- 1 tsp oil
- Salt to taste

Method

1. Pressure cook the dhals untilt he dhals gets cooked.
2. Heat oil in the frying pan. Add panch poran once the oil is hot.
3. Once it splutters add onion,garlic and the green chillie. Fry until onions becomes soft and translucent.
4. Stir in tomatoes and fry until the tomatoes get soft.
5. Then add the cooked dhal and mix it well.
6. Add cumin,coriander,garam masala, red chillie powder and salt.
7. Add the coconut milk and let the dhal simmer for 5 minutes
8. Serve it paratha or roti.

Massor Dhal with Methi Sprouts

I am suddenly becoming a big fan of sprouting. It is such a easy and simple thing to do and in all my research it seems to be one of the best ways to consume these grains. Typically I soak the grain overnight. I drain and wash the soaked grain few times. I then keep these soaked grains in a strainer covered with a moist paper towel, with a vessel beneath to catch any excess water. I keep this in a dark place and the grains start to sprout overnight. Now once they sprout I store them in a airtight container in my fridge. Now I have sprouted grains to use throughout the week for my cooking.

So recently I sprouted a bunch of Methi seeds. They sprout very well and once you sprout them they tend to loose their bitter taste. I made a simple dhal using these methi sprouts

Ingredients:
- 1 cup massor dhal
- 1/2 cup toor dhal
- 2 tomatoes chopped finely
- 2 tbsp sprouted Methi. If the Methi is not sprouted then you might want to use 1/4 tsp
- 1 tsp jeera
- 1 green chili slited
- salt to taste
- 1 tsp oil

Method:
1. Soak your dhal for atleast an hour. Microwave it for 10 minutes removing it frequently in between and giving it a stir.
2. In a seperate tawa add oil and jeera. Once it starts to splutter add the chopped chili and tomatoes. Cook until this turns to a mushy consistency. Add salt.
3. Add the sprouted Methi seeds and cook for a minute. Add this to your cooked dhal and microwave it again for 4 minutes. If you feel it is a little dry add 1/4th cup of water.

Serve it hot with roti or rice. With the addition of Methi seeds this becomes one healthy dish.

This one finds its way to Think -Spice - Think Fenugreek hosted by Priya Mitharwal and originally started by Sunitha.
I am also sending this to Priya's Easy N Tasty - Let's sprout event.

Slow Cooker Chole

Do you own a slow cooker/croak pot? If you live in US you need to buy one of these. They are so convenient and you can cook delicious dishes. I make most of my dhals, kootu using the slow cooker. The other day I made chole and I thought I will blog about it. I started the whole process at around 2.00 in the afternoon and we had awesome chole for dinner at around 7.00 that night. It is just the method that I am giving here. Customize the recipe to your taste.

Ingredients
- 2 cups of dry channa/ Garbanzo beans/ chick peas
- 1 onion chopped
- 3 tomatoes chopped
- 1 tbsp chole masala
- 1 tbsp garam masala
- 2 green chili
- 1 inch ginger
- 1 tsp cumin
- 1 tsp oil
- 1/4 tsp turmeric
- salt to taste

Method:
1. Add the chick peas in the slow cooker and add water so the beans are all immersed. So it would be roughly 4 cups of water. Add salt. Set the slow cooker at high.
2. Cook for at least 3 hours. The chick peas should be soft by now.
3. Meanwhile in a separate pan add oil and cumin seeds. Once they splutter add the chopped onion and cook it turns slightly brown. Now add the tomatoes and cook till it becomes slightly mushy.
4. Add the chole masala, garam masala, turmeric and salt. Cook for 2-3 minutes. Let it cool.
5. Now grind this with some of the cooked chick peas. Add this mixture to the slow cooker and let it cook for another 30-45 min. Make sure that there is enough water in the slow cooker.
6. After about 45 minutes reduce it to a low setting and let it cook slowly until you are ready to serve dinner.

You now have a hot and delicious chole. You can do this for all kinds of legumes. The only thing is to adjust your timing. Server this easy chole with roti or rice

This easy chole is going to the wonderful event My Legume Love Affair hosted by Siri and started by Susan

Simple Brown Lentil

This is a very simple and fast dhal. I used brown lentil and you don't need a pressure cooker for this. This gets tender on your regular stove top which to me makes it an easier alternative to regular toor dhal.

Ingredients:
- 1 cup brown lentils (Soak for couple of hours)
- 1 carrot chopped
- 1 medium sized onion chopped
- 1 tomato chopped
- 1/2 tsp pepper powder
- 1/2 tsp chili powder
- salt to taste

Seasoning:
- 1 chili chopped
- 1 tsp jeera
- 1 tsp oil

Method:
1. In a broad vessel add the oil and Jeera. Once the jeera starts to splutter add the chilies and the onion. Add salt and chili powder.
2. Fry till the onion becomes soft. Now add the soaked lentils with 2 cups of water. Let it come to boil. Mix in the carrot and cook till the lentils becomes soft to your touch. Add water as needed.
3. Now sprinkle in some peper and mix them all well.

Serve hot with rice or roti

This easy dish is going to the wonderful event My Legume Love Affair hosted by Siri and started by Susan

Navy bean and Vegetables

This is a fun curry with dhal and all sorts of vegetables. The fresh ground masala adds an additional flavor to this wonderful dish. I got the idea for this masala from Vaishali blog. I have been using this masala in all sorts of dishes. The combination of Fennel and Methi seeds give this recipe a unique flavor to this dish.
Ingredients:
- 2 cups of mixed vegetable - I used bell peppers, carrots, purple potatoes-
- 1 cup of cooked navy beans
- 1 tomato chopped
- 1 small onion chopped
- 1 tsp oil
- 1/2 tsp jeera seeds
- 1 green chili - (optional)
- salt to taste


Masala (Dry roast and grind to a fine powder)
- 2 tsp Coriander seeds
- 1 tsp jeera seeds
- 1 tsp fennel seeds
- 1/2 tsp methi seeds
- 10 peppercorns (adjust to taste)
- 3-4 dried red chilies (adjust to taste)

Method:

1. Chop all the vegetables to bite size pieces.
2. In a pan pour oil and add the jeera seeds. Once it splutters add the green chilies and after about 30 seconds add the onion and cook till it becomes translucent.
3. Add the chopped vegetables, salt cover and cook till the vegi's become tender.
4. Now add the tomatoes and the ground masala powder. Give it a mix and let it cook for 3-5 minutes.
5. Finally add the boiled navy beans. Do not add it before because the navy bean tend to become mushy. Reduce the heat and let it cook for 10 minutes.

Serve it hot with roti or jeera rice.

Kerala delicacy puttu and channa

Puttu is a staple Kerala breakfast items. It is a healthy and a very filling dish. I used the ready made wheat puttu flour to make this. Instead of using the traditional puttu maker I just steamed my puttu in the idli vessel.

Ingredients:
- 1 cup puttu flour
- 1.5 cup shredded coconut
- boiling water with salt added

Method:
1. In a vessel add the puttu flour. Drizzle water and start mixing it. You are looking for a beach sand with water like consistency. When you add water to beach sand you can mold it but at the same time they break down easily. That is exactly what you are looking for. The puttu flour will look like the picture below.

2. In your idli mold first layer your coconut. Then add the puttu flour and press it in. Now add another layer of coconut. Press this in and add your final layer of puttu flour and pack all the layers tightly.
3. Pour water in the bottom of your idli vessel and place the idli molds on top. Let it steam for 5 minutes. Turn the heat off and let it rest for a few minutes.
4. Remove it carefully from the mold and serve it hot.

The best accompaniments for puttu is banana and sugar or channa dhal (Kadali kulumbu)

Note: Puttu dries very easily so make sure you make it just before serving.



This recipe finds its way to Dil se - Sunday snack evnet

Black Bean soup

Ingredients:
- 2 cups black beans
- 1 small onion roughly chopped
- 2-3 Tomatoes roughly chopped
- 2 jalapeno pepper broken into half
- 1/2 tsp roasted cumin powder
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp cumin seeds
- 1 avocado chopped
- few tortilla chips for garnish (optional)
- 1 tsp oil
- salt to taste

Method:

1. In a slow cooker/crock pot add the dried beans, salt and add water. Make sure the water is at least 2-3 inches above the beans. If you are not there to attend make sure you pour more water. So for two cups you will roughly need at least 5 cups of water. Let it cook for 5-6 hours in high.
2. In a pan pour oil and fry the jalapeno, onions till they become tender. Add tomatoes and cook for 2-3 minutes. Add cumin powder and dried oregano and chili powder and salt. Mix it well and add to the slow cooker. Turn it down to low and let it boil for at least an hour. If you don't have an hour before serving turn it to high and cook it for half hour. The more it boils the better it tastes.
3. Just before serving garnish with avocado and the chips.

This soups is very tasty with the crunchy chips and buttery avocado and beans.

Cauliflower with Panch Phoran

As I mentioned earlier I am still playing with my latest discovery panch phoran. This time I combined dhal and vegetables to make a wholesome meal. Got my idea from here. I modified the original idea a little bit to suit our tastes.

Ingredients:
- 1 cup massor dhal
- 1 cup cauliflower broken to small pieces
- 1 onion finely chopped
- 1 tomato chopped
- 2 green chilies
- 1 inch ginger piece minced
- 1/2 tsp turmeric powder
- 1 tsp cooking oil
- 1 tsp panch phoran
- Salt to taste

Fry and grind
- 1 tsp panch phoran

Method:

1. I used a slow cooker/croak pot to cook the massor dhal. It took me about 3 hours in high.
2. Once the masoor dhal was three fourth's cooked add the cauliflower
3. Meanwhile in a separate pan add the oil and the panch phoran. Once it starts to splutter add ginger and chopped chillies. Add the onions and fry till they turn a golden brown.
4. Add the chopped tomatoes and cook it till the tomatoes become mushy. Now add the turmeric powder and the ground panch phoran.
5. Add it all to the croak pot and reduce it to low. It should be done in another 15- 20 minutes. Keep an eye on the dish (even though it is a croak pot) as the cauliflower tends to become mushy.

Garnish with cilantro and serve it hot with rice or roti

Basic Dhal

Ingredients:
- 1/2 cup yellow moong dhal
- 1/2 cup red lentils/masoor dhal
- 2 green chillies slit into half
- 1 inch grated ginger
- 1 tspn cumin powder
- pinch of turmeric
- salt to taste

Seasoning ingredients:
- 1 tsp jeera
- 1 tsp oil

Method:
1. Boil the dhals until it becomes tender. I used a slow cooker and cooked it in high for two hours.
2. In a pan pour oil and add the jeera. Once it starts browning add the chillies and ginger. After a minute add the tomatoes and fry till the tomato becomes tender. Add salt, turmeric powder and jeera powder. Fry it till the raw smell evaporates.
3. Add the dhal to the pan Cook it for 3-4 minutes. I just added my fried seasoning to the slow cooker and let it boil for another 20 minutes.

Garnish with cilantro and serve it hot with rice or roti.

Vegetable dhal

Ingredients:
- 1 cup yellow moong dhal boiled
- 3-4 cups chopped mixed vegetable
(I used beans, carrot cauliflower, potatoes, tomatoes, brocoli)
- 2-3 green chillies finely chopped
- 1 inch grated ginger
- 1 tblspn Curry podi
- 1 tspn cumin powder
- pinch of turmeric
- salt to taste
- 1 tspn besan powder (optional)
- cilantro to garnish

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

Method:
1. Boil all the vegetables, green chilies and ginger in salt and turmeric till they become soft.
2. Add the curry powder and after a couple of minutes add the cooked moong dhal.
3. If you want to thicken the dhal then mix the besan powder with water in a seperate bowl and add it to the dhal. Cook it for 3-4 minutes.
4. Garnish it with roasted jeera and cilantro.

This recipie can be done just with cabbage and beans. Tastes well with roti or rice.

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

Black Eye and Black bean dhal

Ingredients:
- 1/2 cup black eye pea
- 1/2 cup black beans
- 1 tomato
- 1 onion
- 2-3 green chillies
- 1 inch ginger grated
- 2 tsp gujarati spice mix
- 1 tsp cumin powder
- 1 tsp chili powder

Seasoning:
- 1 tsp jeera
- 1 tsp oil
- few cloves

Method:
1. Cook both the dhals till they become tender. I used slow cooker for this. Took me about 4 hours in high heat.
2. In a heavy bottom vessel add oil and all the seasoning ingredients. Once the jeera starts to crackle add the chopped onion, green chillies, ginger, tomato, turmeric and fry till they are cooked. Add the dry spice, chili powder and cumin powder and saute for a few minutes. Once they are all mixed together add the dhal and salt and let it all boil together for a 5 minutes.

Serve this hot with roti

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.

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.

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

Parupurandail kulambu

Ingredients

• 1 cup thoor dhal


• 3-4 red chillis


• 1 teaspoon hing


• 1 lemon sized tamarind (extract the juice in 2 cups water)


• 1-2 teaspoon Sambar powder


• 1/4 teaspoon Turmeric powder


• salt to taste


• 2 tblspoon of oil

For thaduka


• Curry leaves, 1/4 teaspoon of Mustard seeds, Methi seeds, Hing

Method

1. Soak thoor dhal for 1 hour. Grind the dhal with red chillies and hing into a smooth paste. Do not add too much water.


2. Make small balls out of the ground thoor dhal and keep it aside. If the balls do not form properly pour a tablespoon of oil in a heavy pan and pour the ground mixture . Fry till the water evoprates.


3. Boil tamarind extract, salt, turmeric powder and sambar powder in a heavy vessel. Once the raw smell is gone drop the balls and reduce the heat to medium low. If the heat is too high it might break the balls. Cook for 10 minutes.


4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the Methi seeds hing powder Fry till they turn brown. Add curry leaves and mix it with the kulumbu.

Tastes very good with rice