Milagai Killi Potta Sambhar

Thuvar Dal cooked – 1 cup

Tamarind – a big gooseberry size

Sambar Onion – 10 to 15

Tomato – 1 or 2

Red Chillies – 5

Green Chillies – 2

Turmeric Powder – 1/4 teaspoon

For Seasoning:

Oil – 1 tablespoon

Mustard – 1/2 teaspoon

Bengal Gram Dal – 1 teaspoon

Urad Dal – 1 teaspoon

Cumin – 1/2 teaspoon

Fenugreek seeds – 1/4 teaspoon

Asafoetida powder – 1/4 teaspoon

Curry Leaves – few

Salt – 1 teaspoon or as per taste

Wash and pressure cook 1/2 cup thuvar dal with a pinch of turmeric powder and keep aside. Cooked dal should be approx one cup.

Soak tamarind in a cup of water and squeeze out the juice and set aside.

In a thick bottomed vessel pour the oil and when it is hot add mustard. When it starts pop up add bengal gram dal, and urad dal. Add cumin and fenugreek seeds as well. Fry till the dals turn golden brown.

Add red chillies broken into two to three pieces along with green chillies slightly slit.

Add sambar onion and fry for a while. Add curry leaves, tomato pieces along with asafoetida powder. Fry for few more seconds.

Then add tamarind water along with turmeric powder and salt.

Add little more water if required. Mix well. Close with a lid and allow to boil.

Finally add the cooked thuvar dal and mix well. Let it boil again for few more seconds and remove.

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 - 1 tsp

Ginger - a small pc.

Onion – 1, chopped

Coconut – ¼ cup, grated

Curry Leaves - chopped

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

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well; then soak them in Water along with Red Chillies for at least 4 hours.

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

Transfer the Batter to a bowl and add Onion, Coconut gratings, Curry Leaves, Drumstick leaves, Asafetida and required Salt. Mix well.

Heat Dosa Tawa in medium heat. Grease with Oil. Pour a big ladle of Batter in the tawa and spread evenly. Pour Gingelly Oil around the corners of the Adai. Turn over and cook other side also.

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