Alasande kalu huli / Cowpea sambar

Servings: 3

Ingredients:

Content	Quantity	Comment
Oil	2 tbsp
Hing	¼ tsp
Dried red chilies	2 broken
Curry leaves	1 sprig
Mustard	1 tsp
Water	As required	For cooking
Methi leaves	1 cup	Cleaned and chopped
Alasandi / Cowpea	¼ cup	Washed and soaked ( if cold water soak for 2 hours, if hot water soak for 10-15 mins)
Salt	To taste
Sambar powder	2-3 tsp
Jaggery	1 tbsp
Tomato	1 medium	Chopped
Masoor dal / toor dal	2-3 tbsp
Turmeric	¼ tsp
Onion	1 medium	Sliced thinly
Garlic	2-3 cloves	Crushed and chopped finely

Method:

Wash dal and pressure cook with chopped tomatoes for 2-3 whistles. Pressure cook soaked cow-pea for  2-3 whistles. Set it aside to cool. Once cooled, mash tomato and dal mixture well.

                  

Heat oil in a kadai. Add mustard. Once it starts popping, add hing, curry leaves and broken red chilies and saute for a second. Add garlic, onions and saute for minute. Add methi leaves, turmeric powder, 1/2 tsp of salt and saute. Add 1 tbsp of water and cook covered till the methi leaves are soft.

                  

                  

Add the cooked cow-pea, mashed dal mixture and mix well.

                  

Add sambar powder, adjust salt, water, jaggery and mix well. Bring it to a boil and simmer till the raw smell of masala is gone.

                  

Serve hot with rice.

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Set dosa

Servings: 4

Ingredients:

Content	Quantity	Comment
Raw rice	½ cup
Par boiled rice / kusubalakki	½ cup
Urad dal	3-4 tbsp
Thick Poha	2-3 tbsp
Methi seeds	½ tbsp.
Water	As required
Carrot	1 small	Grated
Coriander leaves	2-3 tbsp
Salt	To taste
Oil	For cooking

Method:

Wash and soak raw rice, par boiled rice, urad dal, poha, methi seeds in enough water together for 2-3 hours covered. Grind it to a smooth paste and set it aside covered for 8-10 hours or overnight to ferment. Be careful not to add too much water to the batter. It should be thicker than normal dosa batter.

Heat a tawa and grease it with some oil. Pour a ladle of batter and spread it evenly and thickly. Sprinkle a tbsp of oil and sprinkle the carrot - coriander mixture and press lightly using the turner. Let it cook for a minute. Flip and cook again for a minute. 

                   

Serve hot with chutney and baaji.

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Baaji / Saagu

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Potatoes	2-3 small	Cooked in salt water and diced
Onion	1 medium	Chopped
Tomato	1 big	Chopped
Salt	To taste
Sugar	½ tsp
Water	1 cup
Besan / gram flour / kadalehittu	½ cup
Green chilies	3-4 medium	Chopped
Curry leaves	1 sprig
Oil	2 tbsp
Mustard seeds	1 tsp
Jeera	1 tsp
Channa dal	1 tsp
Coriander leaves	2 tbsp
Turmeric	¼ tsp

Method:

Heat oil in a pan / kadai. Add channa dal. Once it starts changing color, add mustard, jeera, curry leaves, onion, green chillies, turmeric and saute till onion turns translucent. Add the tomatoes and cook till soft. Add the cooked potatoes and mix well. 

       

       

Mix besan with a cup of water and whisk well so that no lumps are formed. Pour the mixture to the pan, add salt and sugar and mix well. Bring the mixture to a boil, reduce the flame and simmer till the gravy thickens and the raw smell of besan is gone. Garnish with coriander leaves.

       

       

Serve hot with dosa, idli, puri, roti, chapati....

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Green chilly coconut chutney 2

Servings: 4

Ingredients:

Content	Quantity	Comment
Green chilies	2 medium	Broken
Tamarind	1 small piece
Salt	To taste
Sugar	A pinch
Water	For grinding
Coconut	½ cup	Desiccated
Fried Bengal gram / Hurigadale	2-3 tbsp
Coriander leaves	2-3 tbsp
Oil	1 tbsp
Mustard	1 tsp
Jeera	1 tsp

Method:

Heat a tbsp of oil in a small pan and add green chilies and tamarind and fry till both change color. Remove and set it aside to cool. Once cooled, add this to a blender jar (don't add the leftover oil) along with salt, sugar, coriander leaves, fried bengal gram, coconut, water and grind it to a smooth paste. 

Heat the pan again and add mustard. Once it starts popping, add jeera and temper the chutney. Serve with dosa, roti, chapati, idli.....

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