If your dish becomes too salty, then either cook a potato and smash it and add to the dish or if you like you can add little lemon juice. Both are the ways to remove the excess salt.

If you think your subji has lost its consistency by excess water, then mix one tsp of rice flour or corn flour to little water and add it to the subji and allow it to boil for few mins. Then the subji will become thick.

Ingredients:

Soya balls – 30

Toor dhal – 1 small cup

Red chilli – 4

Asafoetida – a pinch

Turmeric – a pinch

Corriander seed powder – 1 tsp

Tamarind paste – as required

Jeera powder – 1 tsp

Fried ground nut powder – 1 tsp

Mustard – 1 tsp

Urad dhal – 1 tsp

Fenugreek – 1 tsp

Salt, oil – as required

Curry and corriander leaves – to garnish

Method:

1. Cook toor dhal adding turmeric powder and asafeotida.

2. Soak the soya balls in hot water and squeez off the water.

3. Take a tawa, add oil, heat it and add mustard, urad dhal, fenugreek, red chilli and curry leaves.

4. Dilute the tamarind paste adding little water and add it to tawa.

5. Now add corriander seed powder, salt, boiled toor dhal and soya balls.

6. Allow it to cook for few minutes, add the fried groundnut powder and corriander leaves.

Serve with rice and chappati.

Ingredients:

Sliced brinjal – 2 cups(sliced length wise)

Oil – 3 tsp

Turmeric – a pinch

Chilli powder – 1 tsp

Corriander powder – 1 tsp

Salt – to taste

Mustard – 1 tsp

Water – little

Method:

1. Take a pan, add oil and mustard and allow it to pop.

2. Now add the sliced brinjal, turmeric, chilli powder, corriander powder and salt.

3. Mix well and sprinkle water and allow the brinjal to cook nicely .

Spicy and tasty brinjal curry ready. Serve with rice.

Note: Sliced onion can also be added if interested. it has to be added after mustard pops out before adding brinjal. Curry powder can also be added.

Ingredients:

Ellu – 1/2 cup

Mustard  – 1 tsp

Urad dhal – 2 tsp

Red chilli – 6

Ghee – 1 table spoon

Cooked rice – 4 cups

Salt – to taste

Curry leaves to garnish

Method:

1. Take the sesame seed, wash it  in water and remove the minute stones.

2. Take a pan, add ghee and sesame seeds and fry it till it pops out.

3. Allow it to cool and grind it to fine powder.

4. Now roast the mustard and urad dhal till it becomes golden brown.

5. Also roast  the chillies and grind the mustard, urad dhal  and chillies.

6. Take the cooked rice, add the sesame powder, chilli power and salt and mix well.

7. Garnish with roasted mustard and curry leaves and serve.

Do not reheat the ellu sadam.