Ingredients

Mullangi/Murungakkai
Red chillies- 4-5
Toor dhal- 1 cup
Channa dhal -2 tsp
Asafoetida- a pinch
Salt- to taste
Tamarind paste- as desired
Turmeric powder- a pinch
Mustard-1/2 tsp
Fenugreek- 1/4 tsp
Corriander seeds – 2 tsp
Grated Coconut -1/2 cup
Curry and coriander leaves
Little oil- 2 tsp

Method

1. Boil the dhal and mash it to a paste.
2. Chop the Mullangi into small rounds or coin like shapes and cook it. (Murungakkai into small pieces to cook)
3. Add oil in a tawa and add fenugreek (vendayam), red chillies, corriander seeds, channa dhal and curry leaves to it. Fry them till they become golden brown. Let the fried items cool down and then keep them grinded along with coconut.
4. Take the tamarind juice and add the grinded misture.
5. Add asafoetida, salt, turmeric powder to it. Add the mullangi/murungakkai to it.
6. Allow the mixture to boil till the raw flavour of tamarind fades.
8. Now add the mashed dhal and boil it for some more time.
9. Add little oil to tawa and fry the mustard seeds and garnish it along with coriander leaves and serve hot with rice, idly, dosa etc…!!

Ingredients:

Finely grated carrots – 1 1/2 cups,

Sugar – 1 cup,

Mixture of milk and water – 1 cup (the proportion may be as you like),

Cashews- 6,

Cardomoms – 4,

Ghee – 3 tsp

Method:

Peel all the carrots and grate them finely. Pour 3 teaspoons of ghee in a frying pan. Add 6 cashews and powdered cardomoms.Fry till you get the smell of roasted cashews.Pour the mixture of milk and water. Add sugar. When the water comes to boil, add 1 1/2 cups of grated carrot and stir slowly and constantly in low heat until the mixture turns into a soft paste. After adding sugar, you may have to cook around 7 – 10 minutes to get the desired consistency for halwa. Do not heat the mixture too long, so as to prevent it from getting hardened.