THENGAI(COCONUT)THOGAYAL

This is a very simple dish which can be made in no time and i mom makes this very nice and yummy. she makes it very spicy and since my family doesn’t prefer much spice,i made it according to their taste.

INGREDIENTS

COCONUT SCRAPPED	3/4 CUP
REDCHILLI	5-6
URAD DHAL	2 1/2 TBLSP
ASAFOETIDA	A GENEROUS PINCH
TAMARIND	LITTLE BIT
OIL	1 TSP
SALT	AS NEEDED

• Heat a kadai and fry the urad dhal and redchillies till golden brown.
• Add the asafoetida to this.
• Switch off the flame and add tamarind to it .
• Just saute it in the hot kadai along with the dal and chilli.
• Add the scrapped coconut to this.
• Allow it to cool and add salt.
• Grind it in the mixie by adding very little water.

Enjoy with hot rice smeared with sesame oil or ghee .

 

RAW MANGO PACHADI

Normally we make this pachadi for the TAMILNEW YEAR and last time when i went to the market,i thought of making it before since we all love it .

INGREDIENTS:

MANGO	1 MEDIUM SIZED
JAGERRY	1/2 CUP(ADJUST ACCORDING TO THE SOURNESS OF THE MANGO)
SALT	A PINCH
OIL	1/4 TSP
MUSTARD SEEDS	1/4 TSP
RED CHILLIES	1 NO.

METHOD:

• Peel the skin of the mango and cut it into thin slices.

• In a kadai put this mango slices and add 1/2 cup of water and a pinch of salt and cook the mangoes are soft.
• If u want the mango slices not to visible and get it mashed pressure cook the mango slices.
• Melt the jaggery in a pan by adding little water to it.
• Filter it and allow it to boil for 5 mins.

• Now add the cooked mango pieces and mix well and allow it to boil for 3-5 mins.
• Temper the mustard seeds and redchilli to it.

• Transfer to a serving bowl and enjoy it .
• We had for our dessert.
• In my mom’s place they have it as an accompaniment for curd rice.

AFTER MAKING IF YOU STILL FEEL IT IS NOT VERY SWEET,DON’T WORRY JUST ADD A TBLSP OF SUGAR TO IT AND MIX WELL.

IF THE CONSISTENCY IS WATERY, JUST ADD A TSP OF RICE FLOUR WITH A TBLSP OF WATER AND BRING A BOIL.

SNAKE GOURD KOOTU RECIPE

Kootu with any veggies is a comfortable food for all of us in my home. It can be made with any veggies and this time i made with snake gourd. You can make this with any veggies of your choice. Normally we use beans,chow chow, drumstick,or eggplant to make kootu.

INGREDIENTS:

 

SNAKE GOURD	2 SMALL
YELLOW MOONG DHAL	1/2 CUP
CHANNA DAL	1 FISTFUL
URAD DAL	1 TBLSP
CUMINSEEDS	1/4 TSP
COCONUT SCRAPPED	1/4 CUP
COOKING OIL	1 TSP
RED CHILLI	2-3 NOS.
COCONUT OIL	1/2 TBLSP(OPTIONAL)
MUSTARD SEEDS	1/2 TSP
ASAFOETIDA	A GENEROUS PINCH
TURMERIC POWDER	A PINCH
SALT	AS NEEDED
CURRY LEAVES	FEW

• Wash and slit the Snake Gourd and remove the seeds from the center.
• Cut it into half circles.

• Soak the yellow moongdal and channa dal in water and add the snake gourd on the top of it.
• Add salt and turmeric powder.
• Pressure cook it .
• In a kadai, add  the urad dal and redchillies and saute till golden brown.
• Add the cumin seeds and coconut scraping.
• Grind it into a smooth paste by adding little water to it.

• Heat a kadai add the cooking oil and temper with mustard seeds and asafoetida.
• Add th cooked dal and veggie mixture and the ground paste to it.
• Mix well.
• Switch off the flame.
• Add coconut oil to it.(ONLY IF YOU ARE USING)
• Garnish with curry leaves.
• Serve with hot rice.

 

I couldn’t take any pictures at this stage since my camera’s battery was exhausted.

VARIATION:

YOU CAN REPACE REDCHILLIES WITH 1/2 –3/4 TSP OF BLACK PEPPER.