Ingredients:
- Vegetables - such as carrot, beans, potato, chow-chow, peas, avare-kaayi
- Tomato - 1 to 2
- Toor dhal - 1 cup
- Rice - 1 cup
- Coconut - 3/4 cup
- Tamarind - 1.5 tsp
- Curry leaves - 2 to 3 stalks
- Ghee - 5 to 6 tsp
- Sambhar Powder - 2.5 tbsp
- Rasam Powder - 1 to 1.5 tsp
- Salt - to taste
To garnish:
- Mustard - 1 tsp
- Asafoetida - A pinch
- Red chilli - 1
- Ghee or oil - 1 tsp
Method:
- Cook rice and dhal in separate containers in a cooker (for 4-5 whistles if you are using a pressure cooker).
- Cut tomatoes into halves and add to dhal to cook, along with turmeric and a few drops of oil or ghee.
- Optional: You can also cook peanuts along with the dhal.
- Cook vegetables separately with salt.
- Add dhal and vegetables into a big vessel (with a thick base to avoid charring) with appropriate amount of water, and place on stove.
- Add rasam powder and let it boil for 5 minutes.
- Grind sambhar powder with coconut and add to the boiling mixture, along with tamarind, curry leaves and ghee.
- When it starts to boil, add cooked rice to the mixture.
- Allow the mixture to book for about 15 to 20 minutes. Keep stirring during the process.
- Garnish with mustard, red chilli and asafoetida in ghee or oil.
- Serve hot with a dash of ghee and chips by the side.
Ingredients:
Roast and Dry Grind
- Coriander Seeds - 1/2 cup
- Channa Dhal - 1/4 cup
- Urad Dhal - 1/4 cup
- Red chilli - 3
- Jeera - 1/2 tsp
- Pepper - 1/4 tsp
- Fenugreek - less than 1/2 tsp
- Hing - A pinch (less than 1/4 tsp)
- Cinnamon - 1 inch
Method:
- Dry roast each ingredient separately and place aside.
- Grind all roasted ingredients into a powder.
- You can add more chillies if you like the sambhar to be spicy.
Ingredients:
- Rice - 1 cup
- Moong Dhal - 1/4 cup
- Black Peppercorn - 1/2 tsp to 1 tsp (depending on how spicy you want it to be)
- Jeera - 1.5 tsp
- Salt - 1/2 tbsp
- Hing - less than 1/4 tsp
- Turmeric porder - 1/4 tsp
- Ghee - 3 tbsp for cooking + 1 tbsp for garnishing
- Coconut or Copra (Dry coconut) - 3
- Cashew pieces - 1 to 2 tbsp
Method:
- Dry roast jeera and pepper separately till they splutter and powder the mixture.
- Dry roast rice and moong dhal separately for few minutes and place them aside.
- Wash rice and moong dhal and put in a pressure cooker.
- Add 6 cups of water, turmeric powder, salt, ghee, hing and close the lid. Let it cook for few whistles.
- After it cools, remove the lid and place on low flame.
- Add coconut and jeera-pepper powder and stir the pongal.
- For garnishing: Add some ghee in a small frying pan and add cashews. Roast till golden brown and garnish (Optional: Add curry leaves also along with cashews during garnishing).
- Serve hot with either jaggery-coconut mixture or chutney.
Ingredients:
- Ridge gourd - 2
- Toor dhal - 3/4 cup
- Channa dhal - 1/4 cup
- Salt - to taste
- Dry coconut - 3/4 cup
- Curry leaves - 2 stalks
- Mustard - 1/4 tsp
- Oil - 1 tsp
To grind:
- Black Pepper - 1/2 tbsp
- Urad dhal - 1/4 cup
- Cinnamon - 1/2 inch
- Channa Dhal - 1/8 cup
- Asafoetida - 1 pinch
- Red chilli - 1
- Jeera - 1/2 tsp
Method:
- Cut ridge gourd into medium sized pieces and cook.
- Pressure cook toor and channa dhal.
- Dry roast all ingredients under "to grind".
- Grind the roasted ingredients with dry coconut (or fresh coconut if dry is not available) into fine powder.
- Mix the ground powder with cooked vegetables and cooked dhal and boil with curry leaves.
- Splutter mustard with a pinch of hing in a spoon of oil and garnish.
Ingredients:
- Rice flour - 2 cups
- Coconut - 1.5 cups
- Jeera - 1 tbsp
- Coriander leaves - 1/2 cup chopped
- Salt - to taste
- Hing - a pinch
- Vegetables such as capsicum, green peas, cabbage (optional) - 1 cup chopped
- Ghee/butter/oil
Method:
- Chop vegetables finely.
- If you are using peas, boil for sometime till soft and place aside.
- Mix vegetables with rice flour, salt, coconut, coriander leaves and hing evenly, by adding water little by little till pasty consistency is reached. Mixture should neither be too watery nor too dry.
- Take a handful of the mixture and flatten on a non-stick surface (such as package of Lays chips) greased with ghee/oil/butter. Dip hands periodically in a cup of water before flattening so hands do not stick to mixture.
- Transfer rotti to tava and roast on tava till golden brown spots appear.
- Serve hot with a dash of butter.
Ingredients:
Vegetables:
- Carrot - 2
- Beans - 15 to 20
- Peas - 1 cup
- Potato - 1
- Beetroot - 1
- Chow chow - 1
- Salt
To grind:
- Coconut - 1.5 cups
- Coriander seeds - 1.5 tsp
- Mustard seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Cardamom - 1
- Cinnamon - 1 small piece
- Pepper - 15-20 balls
- Red Chilli - 1 to 2
- Jeera - 1/4 tsp
- Coriander leaves - 1 cup chopped
- Mint leaves - 1/2 cup chopped
- Ginger - 1/2 inch
- Rice grains - 1 tsp
- Hing - a pinch
Method:
- Cook all vegetables with salt (If you are using a pressure cooker, remove after 1 whistle and cool immediately).
- Grind all ingredients under "to grind" into a smooth paste.
- Mix ground paste with the cooked vegetables and boil for few minutes.
- Serve with hot puri.
Ingredients:
- 1 big radish
- Moong Dhal - 1/2 cup
- Coconut - 1/2 cup
- Salt - to taste
For seasoning:
- Oil - 1 tsp
- Mustard - 1/2 tsp
- Red chilli - 1 or 2
- Bengal gram dhal (kadale bele) - 1/2 tsp
- Urad dhal - 1/2 tsp
- Curry leaves - 2 stalks
- Turmeric - 1/4 tsp
- Asafoetida - 1/4 tsp
Method:
- Grate the radish (or chop fine) and place aside.
- Roast the moong dhal in a kadai till it turns golden brown and emits a nice aroma. Put aside.
- Now, in a frying pan, add all ingredients for seasoning.
- Add the grated radish and roasted moong dhal into the pan. Add salt and cook with water. (Alternatively, you can pressure cook roasted moong dhal and grated radish, followed by seasoning and adding the coconut at the end. Just remember not to overcook if you are using a pressure cooker).
- Add coconut and leave the mixture on stove for few minutes
