Milagu Saadham

Oil - 1 tsp

Channa Dhal - 1 tsp

Urad Dhal - 1 tsp

Coconut - 1 tbsp., grated

Ghee - 2 tbsp.

Cashew - few

Peppercorn - 1 tbsp., crushed coarsely

Rice - 1 cup, cooked

Salt

Heat 1 tsp Oil in a skillet and dry roast Channa Dhal and Urad Dhal until light brown. Remove from heat and keep aside.

Add Coconut gratings and roast until golden. Remove from heat and add to the Dhals. Allow this mixture to cool down completely and grind to a coarse powder.

Heat Ghee in a large pan and temper Cashew nuts. Add crushed Peppercorn and stir fry for few seconds. Stir in Rice along with the prepared Dhal powder and required Salt. Give a good mix and enjoy warm with Pappadam.

Keerai Paruppu Masiyal

Keerai Paruppu Masiyal is a very flexible dish and can be prepared with any type of Greens.

You can also use any preferred Dhal like Moong or Channa dhal. Each Dhal render a unique flavor to the dish.

It is a wholesome food when served with Rice and is a prefect balance of Protein and Iron to carry on your day.

Remember that Spinach has high nutritional value, even when frozen, steamed, or quickly boiled.

Oil- 2 tsp

Mustard - 1 tsp Urad dhal - 1 tsp

Cumin - 1 tsp

Fenugreek - 1/2 tsp Asafetida - 1/4 tsp Red Chilli - 1

Onion – 1, diced

Garlic - 2 cloves

Tomato- 1, diced

Turmeric - 1/4 tsp

Sambhar powder- 1 tsp

Salt

Spinach - 1 bunch, chopped (You can use any greens)

Thuvar Dhal - 1/4 cup, pressure cooked with Turmeric till soft

Tamarind Juice - 1/4 cup (optional)

Heat Oil in a large pan. Temper Mustard, Urad Dhal, Cumin, Fenugreek, Asafetida and Red Chilli.

Sauté Onion and Garlic until translucent.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Sambhar powder and required Salt.

Now add the chopped Greens and mix well. Cook closed for 10 min on low flame.

Stir in cooked Dhal along with Tamarind Juice if needed and cook closed for another 10 min.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Bengal Gram 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 gratings – ¼ cup

Curry Leaves - chopped

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

Asafetida powder – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Bengal Gram 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.