Paruppu Urundai Kuzhambu

Thuvar Dhal - 1/2 cup

Channa Dhal - 1 cup

Fennel seeds - 1 tsp

Red Chilli - 6

Onion - 1 cup + 1 cup, diced

Green Chilli - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambhar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Asafetida - 1 tsp

Fenugreek - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Thuvar Dhal, Channa Dhal, and Red Chillies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dhal with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard, Urad dhal, Asafetida, Fenugreek, Fennel, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomatoes and cook covered until they soften.

Season the mixture with Turmeric, Chilli, Fennel, Sambhar powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.

Luchi Parotta

This recipe combines the flaky, multi-layered texture of a porota with the light, golden puff of a traditional Luchi.

Maida (All-Purpose Flour): 2 Cups

Salt: ½ tsp

Cooking Oil: 2 tbsp (for dough) + extra for layering and deep frying

Water: Lukewarm (as needed)

Dusting: Extra flour for rolling

In a large mixing bowl, combine 2 cups of Maida, ½ tsp salt, and 2 tbsp cooking oil. Mix thoroughly until the flour is crumbly. Gradually add lukewarm water and knead into a smooth dough that is neither too stiff nor too soft. Pro Tip: Use your knuckles to "punch down" and push the dough while kneading. Continue for 3-4 minutes until elastic. If the dough is too soft, add a bit of flour; if too firm, add a few drops of water. Coat the surface with 1 tsp of oil to prevent drying. Cover and let it rest for 45 minutes.

Shape the rested dough into a cylinder and divide it into 7 equal parts. Roll one ball into a thin Roti. Spread a thin layer of oil and sprinkle flour on top. Fold both sides inward, then fold from top to bottom to form a square shape (as shown in the video). Cover the squares and let them rest for another 5 minutes.

Dust a square piece with a little flour and gently roll it out, maintaining the square shape. Heat oil in a pan until very hot. Carefully slide the Luchi Porota into the oil. It should bubble and puff up immediately. Flip and cook both sides until they are a beautiful golden color. Drain on a paper towel to remove excess oil.

Serve hot with your favorite side dish—Suji Halwa, Chana Masala, or Chicken Curry with a squeeze of lime!

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 5

Fennel seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl, combine Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal thoroughly until the water is clear, then soak them in water with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal into a fine paste along with Fennel seeds and a small piece of Ginger.

Transfer the batter to a bowl and add the chopped Onion, grated Coconut, Curry Leaves, Drumstick leaves, Asafetida, and necessary Salt. Mix well.

Heat a Dosa Tawa over medium heat. Grease with Oil. Pour a large ladle of batter onto the tawa and spread it evenly. Drizzle Gingelly Oil around the edges of the Adai. Flip it over and cook the other side as well.

Serve warm with Aviyal, Butter, and Jaggery, or any other South Indian Chutneys.