Pudina Thuvaiyal

Oil – 1 tbsp.

Mint – 1 cup

Coconut – 2 tbsp. grated

Urad dhal – 2 tbsp.

Red Chillies – 3

Tamarind – a small pc

Garlic – 2 cloves

Asafetida – a pinch

Salt

Heat Oil in a skillet. Add Asafetida, Urad dal, Red chilies, Tamarind and Garlic until the dhal turns golden. Add Mint and mix well. Once the leaves begin to shrink add Coconut gratings and remove from heat.

Allow this mixture to cool down and transfer to a blender along with required Salt and grind the mixture to a thick paste adding very little water.

Mango Pachadi

Raw Mango - 1, peeled and diced

Sambhar Powder - 1 tsp

Turmeric - a pinch

Salt

Jaggery - 1/2 cup, powdered

Oil - 1 tsp

Mustard - 1/2 tsp

Asafetida - a pinch

Curry leaves

In a heavy bottom pan add the diced Mango along with Sambhar powder, Turmeric, required Salt along with little Water just to cover the Mangoes. Cook in medium flame till the Mangoes are soft.

Mash the cooked Mangoes and add Jaggery powder. Cook till the Jaggery melts and blends well with the Mangoes.

Temper Mustard, Asafetida and Curry Leaves in hot Oil and pour over the Pachadi.

Sabudhana Khichdi

Sabudana - 1 cup, washed and soaked in Water for about 4 hours

Peanuts - 1/2 cup, roasted and ground to a fine powder

Salt

Sugar - 1/2 tsp

Ghee / Oil - 3 tbsp.

Cumin seeds - 1 tsp

Green Chilli - 1, minced

Ginger - 1 tsp, grated

Potato - 2, steamed and chopped

Lemon juice

Cilantro

Drain the Sabudana and keep aside in a bowl.

Mix the coarsely powdered Peanuts, Salt and Sugar with the drained Sabudana.

Heat Ghee / Oil in a medium pan.

Temper Cumin seeds and Green Chillies.

Add the grated Ginger and saute for 30 seconds.

Add chopped Potatoes and saute for another minute.

Now add the Sabudana and keep on stirring on low flame for about 5 minutes. When the Sabudana loses their opaqueness and starts becoming translucent they are cooked.

Turn off heat and garnish with Lemon juice and Cilantro.