Parupu Adai

Ingredients

1. Thuvaram Parupu - 1 cup
2. Kadalai Parupu - 1 cup
3. Paasi Parupu - 1/4 cup
4. Small Onion (chopped) - 1 cup
5. Sliced Coconut - 1/4 cup
6. Leaves of Drumstick - 1/2 cup
7. Chopped Garlic -2 tbl spoon
8. Salt to taste
9. Red Chilli - 10 nos
10. Fennel - 1 tbl spoon
11. Cooking Oil
12. Curry leaves
    

Method

• Soak thuvram parupu, kadalai purupu and rice in water for 1 hour.
• Soak pasi parupu separately.
• Grind the items mentioned in line 1 with red chilli, fennel and salt, grind it coarsely.
• Add pasi parupu and then grind it for 30 secs.
• Transfer the grinded mixture to a bowl
• To the mixture, add the small onion, coconut, garlic, murengaikerai (green leaves of drumstick) and curry leaves
• Mix to thick consistency
• Heat a dosa pan and pour a ladle of the batter and spread like a thick dosa.
• Using a spoon, add oil around the edges, make a small hole in the middle and pour some oil to give a roasted taste.
• Cook on both sides on low heat.
• Serve hot, topping it with a teaspoon of butter.

Note:
Serve with sauce, green chutney, onion chutney or ghee and sugar.
It also goes well with a piece of jaggery.
Adai & Avial is a very popular combination.

Mylapore Moor Kolambu

Ingredients

1. Lady Finger (Ventaikai) - 1 cup
2. Sour Curd (pulicha thaiyur ) - 2 cups
3. Chana dal (Kadala paruppu) - 3 tspn,soak in water for 45 minutes
4. Rice (Arisi)- 1tspn,Soak in water for 45 minutes
5. Coriander Seeds(Dhaniya) - 2 tspn
6. Cumin Seeds (Jeeragam) - 1½ tsp
7. Coconut Scrapes - 2 tspn
8. Green chillies (Pachai Mizhagai) - 3 no
9. Fenugreek Seeds(Vendhiyam) - 4 no
10 Ginger - 1" size,piece
11 Salt to taste

For Seasoning

1. Mustard Seeds (Kadugu) - 1tspn
2. Cumin Seeds (Jeeragam) - ½ tspn
3. Fenugreek Seeds - 4no
4. Red Chillies - 4 no
5. Asafoetida (Perumgayam) - ½ tspn
6. Curry Leaves (Kariveppilai) - 5 or 6 leaves
7. Oil for seasoning.


Caution: This dish cannot be re-heated on direct fire.

Method

• Add water in the buttermilk is too thick and mix well.
• Add salt and heat on a low flame till the buttermilk reaches room temperature.
• Take it from the fire and set aside.
• Soak Chana dal,Rice for 45 minutes and jeera and dhaniya ,Fenugreek Seeds for 20 minutes and grind them along with Ginger,Dried Coconut scrapes,Green chillies by adding liitle amount of water to make a fine paste.
• Cut the Lady-fingers in 1 inch size and fry it till it well dried
• Boil the ladyfinger with salt.
• Add the ground paste and boiled Ladyfinger pieces to Buttermilk mixture and mix well.
• Transfer buttermilk mixture into a deep saucepan/nonstick and cook on low flame for 12 minutes stirring in the middle to prevent from sticking to the bottom of the pan.Once it starts slight bubbling ,remove from fire and keep it aside.
• Add salt and mix well.
• Heat 1 or 1 ½ tspoon of Oil, add Mustard seeds, once they splutter add Cumin Seeds ,Fenugreek Seeds ,Red Chillies, Asafoetida ,Curry Leaves and remove from fire and pour into the Buttermilk mixture.
• By this time your kitchen is filled with the aroma of asafoetida seasoning
• Garnish with chopped Green chillies for more spicy taste.
• Serve with Hot Rice, Appalam (Pappad)

Chettinad Valaikai Fry

Ingredients

1. Valaikai - 2

2. Small onion (chopped) – 1/2 cup

3. Tomato – ½ cup

4. Green chilli – 2

5. Clove – 2

6. Cinnamon- 1 inch

7. Biryani leave- 1

8. Biryani flower -1

9. Fennel -1/4 spn

10. Curry leaves – 2 table spn

11. Garam masla – ½ table spn

12. Red chilli powder – 1 table spn

13. Turmeric powder – ¼ spn

14. Salt – to taste

15. Cocnut milk- ½ cup

16. Oil – 8 table spn.


Method

• For better looks cut the valaikai diagonally.
• And add some turmeric powder and salt mix it and kept aside for 15 min
• In a pan add 6 table spn oil, fry the valaikai (75% should be cooked).
• In remaining add clove, biryani leaf, birayani flower, cinnamon and fennel sauté it
• Add small onion and garlic, sauté it for 2 min and add tomato green chilli sauté it for 2 min
• Add garam masala, chilli powder sauté it for 30 sec add the fried valaikai in that
• Add the coconut milk and salt
• Keep the flame in slim and cook until it get dry.
• Finally add the curry leaves for garnishing and serve it.

Note: Cutting the vegetable is important