Keerai Poriyal (Spinach Poriyal)

Keerai Poriyal (Spinach Poriyal)

Serves                        Preparation
   4                                                       20mins


Ingredients

1. 3- Spinach Bunches.
2. 1.Big Onion
3. 1/2 Cup or Handfull of Thoor dhal.
4. 3/4 Teaspoon of salt.
5. 1 Teaspoon of cumin.  
6. 1.Teaspoon of  urid dhal.
7. 1.Red chilli.
8. 1/2 Teaspoon turmeric powder
9. 2 Teaspoon of oil.

Method

1. Wash Spinach.well
2. Cut the Spinaches leaves.
3. Dice the Onion.
4. Boil the Thoor dhal with turmeric powder.
5. Heat the Oil in the frying pan
6. Add urid dhal, cumin & Chillies.
7. Fry the onion.
8. Add spinach.
9. Reduce the heat & add salt.
10. Cook the Spinach to tender
11. Then add boiled thoor dhal.
12. Now Ready to serve with you lunch.

Idli

Idli 

Ingredients

1. 3cups idly rice
2. 1cups of urid dhal
3. 1 tablespoon of salt.

Method

1. Soak the rice & urid dhal separately for few hours 
2.  Wash both well.
3. Grind the rice with water.It will take 20 mintues.
4. After grinding the rice , it should be smooth 
5. Take out the  ground  rice 
6. Then grind the urid dhal with water 
7. Grind for 20mins 
8. Take out and mix both
9. Add salt , water 1/2 cup and mix well.
10. It can be left outside overnight for fermentting
11. Use the Idlly pot/cooker and boil required water
12. Pour in the dough and steam cook it 
13. Serve hot with sambar and chutney
14. Keep the remaining dough in the fridge for later use.

Thengai chutney (Cocount Chutney)

Thengai Chutney  (Coconut Chutney)

Thengai Chutney (Coconut Chutney) is  usually served along with breakfast and dinner dishes like idly and doses. It is also served with evening snacks such as vadai and Bhajis. Since this is ground to a thick consistency, this is also known as Thengai Thuvaiyal.

Ingredients

1. 1/2 Fresh coconut shredded or Dry coconut
2.  1 big onion
3.  Small piece of fresh ginger-finely chopped
4.  2 pieces of Green chills Or dried red chills.
5. 1/4 cup pottukadalai( Fried Gram)
6.  3/4 Tea spoon salt ( add more to individual taste requirement.

 For garnish

1. 1 Tea spoon Mustard
2. 1 Tea spoon Urid dhal
3. 2 Table spoon of oil (Any type of oil you normally use for frying)
4. Some curry leaves.

Method

2.Heat the frying pan and add oil
3.Add the mustard and urid dhal. Fry the onion till golden brown
4.Then add the shredded coconut & pottukadalai
5.Add Green chills,Ginger&Salt.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your dishes like idlies and dosais.

Thengai Chutney 2 (Cocount Chutney)

Thengai Chutney 2  (Coconut Chutney)

Thengai Chutney (Coconut Chutney) is  usually served along with breakfast and dinner dishes like idly and doses. It is also served with evening snacks such as vadai and Bhajis. This dish is a bit 

liquified in comparison to the Thengai Thuvaiyal1 which is a bit thick. 

Ingredients

1. 1/2 Fresh coconut shredded or Dry shredded coconut
2.  2 pieces of Green chills (optional-dried red chills).
3. 1/4 cup pottukadalai (Fried Gram)
4.  3/4 Tea spoon salt (add more to individual taste)

 For garnish

1. 1 Tea spoon Mustard
2. 1 Tea spoon Urid dhal
3. 2 Table spoon of oil (Any type of oil you normally use for frying)
4. 1 Red chilli.
5. Sprinkle a bit of Asefotida powder
6. Some curry leaves.

Method

1. Pour  all the ingredient  into a wet grinder (Mixer/blender)
2. Add half cup of water 
3. Grind the contents till even consistency.
4. Heat the frying pan and add oil
5. Add the mustard and urid dhal, Red chill & curry leaves.
6. Fry items till golden brown.
7. Pour this into the ground chutney and mix well
8. Ready to be served with your dishes like idlis and dosais.