Karachev

Ingredients:

1.     Gram flour 4 cup
2.     Rice flour  1 cup
3.     Red chili  3 nos
4.    Black pepper corns 2 tsp
5.    Garlic 2 cloves
6.    salt for taste
7.   oil for frying+2 tbsp

Method:
   Grind Red chili,garlic and pepper into paste by adding little water
 Mix the flours together along with salt and oil
 Now mix the grounded paste in the flour along with little water (add water slowly)
 Knead them into soft dough
 In the murukku maker use the lid one with lots of hole to make karachev

Press them directly in the hot oil and fry them until the bubbles starts to disappear
(once the oil is hot enough keep the flame medium )
Now our crispy and spicy  karachev is ready

Pakoda

Ingredients:

1.      Channa dal 1 cup
2.      Red chili  3 nos
3.      Garlic 1 clove
4.      Green chili  3 nos chopped
5.      Onion 1 small finely chopped
6.      Curry leaves few
7.      Salt to taste
8.      Turmeric powder pinch
9.       Asafotida pinch
10.       Oil for deep frying

Method:

•       Soak channa dal for 2 hours
•       Drain the soaked Channa and grind them along with garlic into coarse paste by sprinkling little water (Grind them a bit more than what you would for dal vada)
•       But for pakoda we have to grind it fully till it feels like semolina paste
•       Now add all the other ingredients except oil and mix them well
•      Heat the oil, keep it in medium heat. Drop the pakoda mixture in tbsps in the hot oil and fry them until the bubbles stops   
•      Serve it hot or we can store it in air tight container for up to 2 days   

Ragi dosai with spicy onion chutney

Ragi dosa:

Ingredients:

1.       Ragi flour 4 cups
2.       Urud dal 1 cup
3.       Salt 2 tbsp
4.       Fenugreek seeds 1tsp

Method:

•  Wash and Soak urud dal along with fenugreek seeds for 2 hrs.
•  Drain the soaked water and Grind them with little water into smooth paste.
•  Mix ragi flour with water it must be in dosai batter consistency or pouring consistency
•   Mix the flour with urud dal paste and add salt
•   Fermented it over night
•    Make dosas in the morning serve it with onion chutney and sesame oil

Onion chutney:

Ingredients:

1.    Onion 1 small (chopped)
2.    Red chili 6 nos
3.     Garlic 2 cloves
4.     Curry leaves 10 nos
5.     Tamarind paste 1/2 tsp
6.     Salt for taste
7.     Oil 2 tsp

Method:

• Heat oil in a frying pan,Start adding onion,fry them until translucent,In same pan along with onion add Garlic,Red chili, curry leaves all together fry them all for few minutes.
• While adding other ingredients move the onion to sides of the pan add other ingredients in the center of the pan fry for few minutes until chili turns light brown.
• Grind the fried ingredients with salt and tamarind into smooth paste

Koottanchoru

Ingredients:

1.       Rice 2 cups(wash and soak it)
2.       Toor dal 1/2 cup
3.       Tamarind  2 lime size
4.       Small onion 6 nos
5.      Fenugreek seeds 1 tsp
6.      Oil 2 tsp
7.      Turmeric powder 1 tsp
8.       Asafotida a pinch
9.       Onion vadagam 1(optional)

   Vegetables;

1.       Drum stick 1
2.     Egg plant  3 small
3.      Raw banana 1
4.     Raw mango 1
5.    Carrot 1
6.     Beans  few
7.     Broad bean few
8.     Chow chow 1
9.    Potato 
10. Spinach small bunch(was and chop them)

 basically we can add any  Tamil vegetables other than cabbage,cauliflower,peas,capsicum

 Coconut paste:

1.       Coconut 1 cup
2.       Sambar onion 6 nos
3.       Garlic  5 nos
4.       Cumin seeds (jeera seeds)  1 tsp
5.       Red chili 6 nos

Grind them all together into smooth paste

Method:

• Cut the vegetables and cook them in little water don't drain the water keep the water we can add it to the rice latter  ,Cook the dal and mash them
• Extract tamarind juice at least 3 cups,take the juice in a cooker bring it to boil add needed salt,turmeric powder,asafotida,Add soaked and drained rice to the boiling tamarind juice
• Fry the onion and fenugreek seeds in tsp of oil until brown, Add it to the rice
• Once the rice start to boil ,Add the coconut paste to it mix it well add one more cup of water
•  Add the cooked vegetables,Finally add cooked dal give it a mix add 2 more cup of water mix it ,Add the chopped spinach before covering the cooker, Cover the cooker keep the heat very low wait for a whistle and switch off 
•  Altogether we need to add 6 cups of water for 2 cups of rice either we can add the water in the beginning or in between like me so that cooking process get slow and all the ingredients combined well
•  Fry onion vadagam in little oil add it to the rice before serving

      

    

Kathirikai kichadi(kathirikai kochu)

 It is an egg plant side dish for Idly and Dosai, we can make this dish with other vegetables as well like Bottle gourd,Tomato,Chow chow,Ridge gourd,white pumpkin.This dish is very easy,tasty and most of all  healthy.










Ingredients:

1.      Egg plant small one 5 to 6
2.      Tamarind  small gooseberry sice
3.      Onion 1 medium size
4.      Green chili  2 nos
5.      Red chili  2 nos
6.       Turmeric 1/2 tsp
7.       Asafotida  a pinch
8.       Salt as needed
9.       Oil    1 tsp
10.       Mustard seeds 1 tsp
11.       Urud dal 1/2 tsp
12.      Curry leaves 10 nos
13.     Coriander leaves for garnish

Method:

1.  Cut and cook the egg plant along with green chili until the egg plant is cooked well
2.   Once it is cooked mash them with the back of spoon don't mash it smoothly leave one or two    half mashed egg plant
3.  Add tamarind juice to the mashed egg plant and green chili along with salt, turmeric powder, asafotida
4. Now in the frying pan add oil fry mustard seeds,urud dal,curry leaves,red chili,and onion until it is translucent
5.  Add the fried ingredients to the egg plant bring it to boil
6.  Turn off the heat once it start to boil garnish with chopped coriander leaves 

• we can replace eggplant for  other vegetables but when we use tomato don't use tamarind 

Thuvara paruppu sadam(Toor dal rice)

Ingredients:

1. Rice  200 gm
2. Toor dal 50 gm
3. Tamarind  lemon size
4. Turmeric powder 1/2 tsp
5. Asafotida   a pinch

Masala:

1.  Coconut  1/2 cup
2.  Garlic  5 nos
3.  Sambar onion  4 nos
4.  Jeera seeds  1 tsp
5.  Red chili  6 nos

• Grind them all together into smooth paste and keep it aside

Seasoning:

1.     Oil 1 tsp
2.     Mustard seeds 1 tsp 
3.     Urud dal   1/2 tsp
4.     Fenugreek seeds 1 tsp
5.     Curry leaves   10 nos
6.     Sambar onion  6 nos

Method:

1.     Wash and soak the rice
   
   ,extract the tamarind juice 
   
2.      Pressure cook the dal and then mash it
   
3.     In a cooker fry the seasoning ingredients fry the onion to brown
   
4.    Measure and add tamarind juice in that add salt,turmeric,asafotida also
   
5.    For 1 cup of rice we need 2 1/2 cup of water (so if we have 2 cups of tamarind juice add 1/2 cup of water for 1 cup of rice)
6.   Once the water start to boil add the soaked rice after draining the soaked water
7.  Cook for 3 minutes now add coconut masala and cooked dal mix them all together
   
8.  Close the cooker reduce the heat cook for 1 whistle turn off the heat
   
9.   Finally  after opening the cooker add fried onion vadagam (optional, only if you have onion vadagam)
   

Kelvaragu adai(finger millet adai,ragi adai)

Ingredients:

1.      Ragi flour 4 cups
2.      Wheat flour 1 cup
3.      Onion 1 small chopped finely
4.      Green chili  3 nos chopped
5.      Curry leaves few
6.       Salt
7.       Boiling water

Method;

 
•    Mix  the flours and chopped onion, green chili.curry leaves in a bowl
•   Add boiling water  to the flour slowly mix them using spoon make sure water is very hot and then knead them to make soft dough  
•     Consistency of the dough is same as chapathi dough
•  
•     Heat the dosa tawa.Now take a plastic bag cut into square grease it with oil make a ball in the  dough place it over the square press it with your hand to flatten it 
  
•    Take the adai slowly from the plastic bag put it over the hot tawa cook it on both the sides
•    Traditionally we used to use banana leaf instead of plastic bags
•    We can also add Drum stick leaves to adai
•     Eat it with onion chutney or any kara chutney
•    Adding boiling water is important otherwise our adai will become hard