COCONUT PORUPPU, THOVEYAL

INGREDIENTS

1. Coconut                 1/2 grated
2. Red chilies             5 nos
3. Coriander seeds      1 tbsp
4. Bengal gram           2 tbsp
5. Badaga                    1 tbsp
6. Salt                          2 tsp
7. Oil                           1 tbsp
8. Hing                        1/2 tsp
9. Curry leaves            few
10. Tamarind                 4"piece

METHOD

• Heat oil in a Kadai, add Bengal gram and fry until it decreases in size.
• Next add Badaga, chiles, coriander seeds, and curry leaves.
• Then add tamarind, coconut, hing and fry for 2 minutes.
• Fry until the coconut changes its color to light brown.
• Off the stove, spread the masala on a plate, and cool down.
• Add salt and grind to a smooth paste.
• It's better to grind in a wet grinder, and it tastes amazing.
• Serve with rice, ragi mudde.

AvareBele Poruppu

Ingredients

1. Split Broad Beans         1 cup
2. Small onion                   1 cup
3. Tomato                          3 nos
4. Brinjal                           4 nos
5. Chilly powder                2 tsp
6. Sambar powder             1 tsp
7. Salt                                 3 tsp
8. Water                             6 cups
9. Tamarind                       little[optional]
10. Turmeric                        1 tsp
11. Coconut                          2 tbsp
12. Badaga                           1 tbsp
13. Castor oil                       1 tsp
14. Coriander leaves            for garnishing

For seasoning

1. Oil                                2 tbsp
2. Badaga                         1 tbsp
3. Curry leaves                 little
4. Hing                             1/4 tsp

Method

• Wash the split beans, cut onion, tomatoes, brinjal as you wish.
• In a cooker boil water and add beans, onion, tomatoes, brinjal, Badaga, chilly, turmeric, sambar powder, tamarind water, castor oil, and salt.
• Cook for 3 whistles and Cooldown.
• Open the lid stir the gravy for 10 to 15 times.
• Heat oil fry Badaga, curry leaves, and hing.
• Add the seasoning to it and garnish with coriander leaves.
• Serve with rice.

Tuvar Dhal with Snake Gourd

Ingredients

1. Small onion          5 chopped
2. Snake gourd         1 chopped
3. Big onion             1 chopped
4. Garlic                   6 flakes
5. Salt                      1 tsp
6. Turmeric             1/2 tsp
7. Chilly powder     1/2tsp
8. Dhania powder   1 tsp
9. Sambar powder   1 tsp
10. Asafoetida           a pinch
11. Water                   5 cups
12. Coconut scraped  1 tbsp

Seasoning

1. Mustard seeds      1/4 tsp
2. Urad dhal              1/4 tsp
3. Bengal gram         1/4 tap
4. Curry leaves         little
5. Red chilly            1
6. Coriander leaves   for garnishing

Method

• Pressure cook dhal adding turmeric.
• Scrape and cut Snake gourd.
• Cut both onions and garlic.
• Mash dhal add snake gourd, onion, dhania, sambar, chilly powder.
• Cook for 1 whistle and add coconut, salt.
• Mix and simmer for another 2 minutes.
• Add seasoning, curry leaves, asafoetida.
• Garnish with coriander leaves.
• Serve with chappati, rice, cut onion, and lemon.

HORSE GRAM-URALI PORUPPU

INGREDIENTS

1. 1      cup sprouted horse gram
2. 6      green chillies
3. 10    small onion
4. 6     cups water
5. 1     tsp Castor oil

For grinding

1. 1       tbsp coriander seeds
2. 1/4    turmeric
3. little   badaga
4. 1        tbsp oil

METHOD

• Boil sprouted gram by adding chillies and Castor oil.Drain water.
• Keep the water for rasam.
• Heat oil add coriander seeds,badaga and turmeric.
• Grind to a smooth paste ,add salt.
• Serve with rice or lemon rice and ghee.

Green gram Dal poruppu

Ingredients:

1. Green gram Dal                -       1 cup
2. Onion                                -       1 chopped
3. Tomato                             -       1 chopped
4. Badaga                             -        little
5. Salt                                   -       11/2tsp
6. Turmeric                           -       1/   
7. Chilly powder                   -       1 tsp
8. Curry leaves                     -        few
9. Coriander leaves               -       little
10. Coconut                           -       1tbsp
11. Oil                                   -        11/2+11/2spns
12. Water                              -        6 cups

Method:

• Dry roast gram till light brown, cool down, clean, and wash with cold water.
• Boil water add Dal and bring to boil.
• Add onion, tomato, coconut, 11/2tsp oil, salt, turmeric, chilly powder, badaga, curry leaves one or two.Mix well and close the lid.
• Cook for 1/2 an hour on a low heat.
• Don't over cook. This gravy should be little thick.
• Heat remaining oil and  season with badaga or with mustard seeds, urad dal, curry leaves.
• Garnish with coriander leaves. Check salt.
• Serve with rice and ghee, chapattis or mudde means Ragi balls.

Bele Uppu Porupu

Ingredients

1. Turdhal                -    1 cup
2. Castor oil             -    1 tsp
3. Turmeric              -    1/4 tsp
4. Water                  -    6 cups
5. Garlic                   -    9 pods
6. Ginger                  -    1/4"
7. Jeera                    -    1/4 tsp
8. Curry leaves         -     few
9. Coriander leaves   -      little
10. Salt to taste           -     3/4tsp
11. Badaga                 -     little
12. Oil                        -    1tsp

Method

• Pressure cook tur dhal by adding castor oil, water for whistles or till soft.
• Separate water from dhal.
• Mash dhal, add pounded ginger, garlic
• Add curry leaves, coriander leaves, jeers, salt, Badaga, oil and 1 cup dhal water.
• Mix well and bring to boil and simmer for 10 or 15 minutes on low heat.
• This gravy should be a little thick.
• Serve with rice and ghee.