seruparuppu payasam

Ingredients:

1.  Moong dal 100 gm
2.  Palm sugar  100 gm
3.  Coconut milk 1 can(400 ml)
4.  Coconut Grated 1 cup
5.  Ghee 2 tbsp
6.  Cardamon crushed 4 pods
7.  Cashews broken 6 nos

Method:

•  Heat a pan and dry roast the moong dal until light brown
•  Cook the Moong dal in half of the coconut milk 
•  Grind coconut with 2 Cardamon pods
• Keep the other half of milk separately
•  Heat a pan with 1 tbsp of water add broken palm sugar in it mix it well and bring it to boil
•  Once it start to boil turn off the heat and filter it and then add it to cooked dal and mix it well
•  Now add remaining coconut milk and grind coconut to the payasam bring it to boil and turn off the heat
• Heat a pan with ghee add crushed cardamon seeds and cashews fry them and add it to payasam
• Serve it hot or we can serve it chill by keeping it in fridge for a while

Pal payasam

Ingredients:

1. Sago 1 cup
2. Vermicelli 1 cup
3. Milk 4 cups
4. Sugar 1 1/2 cup
5. Ghee 4 tbsp
6. Cardamon 3 pods crushed+1 pod seeds removed and crushed
7. Cashew 10 nos+Raisins 6 nos
8. Condensed milk 4 tbsp(optional)

Method:

• Wash and Soak Sago for 10 mnts and then rinse it
• Heat a pan with tsp of ghee saute the vermicelli until golden brown
• Boil the milk with crushed cardamon pods and keep it aside
• Now take  1 cup of milk in separate bowl bring back to boil  add sago first cook them until soft now add the vermicilli cook them until soft
• Add the sugar and remaining milk mix them all together check for sugar if it less add more or add the condensed milk mix them all together and bring them to boil
• Heat a pan with ghee add broken Cashew and Raisins and crushed cardamon seeds fry them for a minute(don't fry Raisins to mush add it to the hot ghee and remove it immediately)
• If you find too thick add hot milk mix it and serve it

Parrupu and Beans Vezhai curry

Ingredients:

1.   Toor dal 50 gm cooked and mashed
2.   Tamarind small size ball extract juice
3.   Beans or Broad beans  1 hand full chopped finely and steamed
4.   Tomato small chopped

For Masala:

1.    Coconut 2 tbsp
2.    Red chili 5 nos
3.    Coriander seeds 1 tbsp
4.    Cumin seeds 1 tsp
5.    Fenugreek seeds 1/2 tsp
6.    Chana dal 1 tsp

   Fry all the ingredients except coconut and blend them into smooth paste
Seasoning: Heat oil add mutard seeds once they start to pop  add curry leaves add this mixture to the kulambu before serving
Method:

•  In a pan take tamarind juice,salt turmeric powder,Asafotida bring it to boil
•  Now add chopped tomato and cook it
• Once the raw smell goes off add the masala paste and steamed beans to the kulambu 
• Cook them for 2 minutes and then add cooked dal mix them all together bring it to boil switch of the stove once you see the bubbles
• Garnish with coriander leaves 
• Serve it hot with steamed rice

Vezhai curry

Ingredients:

1.     Tamarind small gooseberry size
2.     Drum sticks 1 cut  into 2 cm pieces
3.     Egg plant small 2 cut into quarters
4.    Small onion 5 nos
5.   Green chili 2 split
6.   Oil 1 tsp

For Masala:

1.    Coconut grated 1 cup
2.    Small onion 3 nos
3.    Red chili 5 nos
4.    Cumin seeds 1 tsp

Grond them all into smooth paste 
 Seasoning:

1.    Oil 1 tsp 
2.   Mustard seeds 1 tsp
3.   Fenugreek seeds 1/2 tsp
4. Curry leaves few

Method:

•   Soak tamarind and extract 2 cups of juice
•   Add salt,turmeric,asafotida to the juice bring it to boil
•   Add the vegetables to the kulambu and cook them until soft
•   Heat a pan add little oil fry onion and green chili add it to the kulambu cook the kulambu for 2 minutes
•  Now add Masala paste to the kulambu and bring them to boil turn the heat when you see bubble start to appear
•  Before serving add seasoning and garnish with coriander leaves