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Recipe contributed by Sumathi.
Tomatoes – 2
Onions – 3
Red chilli – 3
Green chilli – 3
Small piece of coconut
Mustard – 1 tsp
Salt – to taste
Coriander leaves – for garnishing
Oil – 2-3 tsp
1. Cut tomatoes and onion into small pieces.
2. Heat oil, add mustard seeds.
3. Add onion, and a pinch of turmeric. Also add green and red chillies and the chopped tomato. Fry until golden brown.
4. Lastly add coconut and salt.
5. Let the fried ingredients to cool.
6. Grind them to a fine paste.
Garnish with coriander leaves.
Thanks for the recipe contributed by my friend Sumathi.
Prawns – 100 gm
Onion sliced – 1 no
Tomato – 1/2 piece
Turmeric powder – 1 tsp
Coriander leaves and curry leaves – to garnish
Mustard seed – 1 tsp
salt – to taste
Coconut – 1 1/2 cup
Red chillies – 10
Sombu ( Big jeera) – 2 tsp
Grind the above with little water
1. Heat oil in a pan, add 1 tsp of mustard seeds allow it to splatter.
2. Add the onions and curry leaves and let onion fry for about 2- 4 minutes until they are pale pink.
3. Then add the tomatoes and the grounded coconut paste along with little water.
4. Let the paste cook for about 10 minutes in low flame, add 1 tsp of turmeric powder and add salt.
5. Cook until oil suspends on top of the gravy.
6. Then add the prawns and cook for 5 – 6 minutes. Do not over cook.
7. Remove from the stove and garnish with coriander leaves.
Do not over cook the prawns as their texture and taste will change.
Carrot, beans, potato, peas – 3 cups
Coconut – 2 tablespoon
Channa Dhal – 1 tablespoon
Coriander seeds – 1 tablespoon
Dry Red Chilli – 5 nos.
Pepper – 5 -6 nos
Curry leaves - to garnish
Turmeric powder – 1/2 tsp
Coconut Oil – 2 tsp
Mustard – 1 tsp
Salt – to taste
1. Fry channa dhal, coriander seeds, pepper and little curry leaves in 1 tsp oil. Fry until golden brown.
2. Get it grinded along with coconut into a fine paste.
3. Chop all the vegetables, add turmeric powder and cook them adding water.
4. Once the vegetables are cooked add the grounded paste and add the required salt and allow it to boil for few mins in low flame.
5. Season it with mustard and curry leaves.
This sambar does not need tamarind or toor/moong dhal. This sambar will be an alternative if bored to cook the usual ones.
Tasty and simple sambar ready to be served with rice.
Green peas – 1 cup
Cooked Potato – 1
Grated Cheese – 1 tsp
Ginger garlic paste – 1/2 tsp
Corn Flour – 2 tsp
Fried gram powder – 1/2 tsp
Chilli powder – 1/2 tsp
Salt and oil – as required
1. Cook peas and mash it finely.
2. Mash the cooked potato and keep it aside.
3. Take a bowl, add the mashed peas, potato, grated cheese and mix well.
4. Now add ginger garlic paste, chilli powder, corn flour and salt and mix well.
5. Do not add water while mixing.
6. Finally add the powdered fried gram and mix well and make them into small rolls. (like finger)
7. Heat oil and fry the rolls till golden brown.
Raw Rice – 1 1/2 cups
Urad Dhal – 2 tsp
Toor dhal – 2 tsp
Maida – 1/2 to 3/4 cup
Green chilli – 2 nos
Curry and coriander leaves – little
Salt – to taste
Oil – to fry
Oil – 2 tsp
Mustard – 1/2 tsp
Urad and channa dhal – 2 tsp
Asafoetida – 2 pinch
1. Soak rice and dhal in water for 2 hours and get it grinded with chilli, curry and coriander leaves and salt to a fine paste.
2. Now add maida slowly and mix well.
3. Heat oil in a pan and season the batter with the ingredients mentioned in seasoning.
4. The consistency should be like that of the dosa batter.
5. Now heat oil in a tawa, take small amount of this batter and pour one by one into the oil.
6. When you pour, the batter would go to the bottom and as it starts cooking it will come to the top and then you can turn it to the other side and get it cooked.