Karadaiyan Nombu salted and sweet adai/Uppu and Vella adai

Karadaiyan Nombu Uppu and Vella adai.

Karadaiyan Nombu salted and sweet adai.

For salted adai

Raw rice powder - 1 cup(roasted)
Lobiya bean soaked and cooked - 2 tbsp
Coconut sliced into small pieces - 1 tbsp
Salt a required
Oil a teaspoon
Mustard 1/2 tsp
Urad dhal 1/2 tsp
Green chilli one chopped
Curry leaves a few

Method of Preparation

In a heated pan pour oil, mustard seeds, urad dhal. Allow mustard to crackle. Add curry leaves and green chili. Pour two cups of water and allow it to boil. Add roasted rice powder, lobiya bean and coconut. Mix well. Make sure no lumps are formed. Add salt. Once the dough is soft off the stove.

Wash and grease with oil banana leaves. Take a small lemon sized ball of the prepared dough and make small thin disk. Make a hole in the middle. Gently place it on the leaves. Prepare the rest of the adai and steam it in idly vessel or cooker for 12 minutes.  Once done remove from the leaves and arrange in hot casserole. Serve it with unsalted butter.

Sweet adai

Ingredients

Raw rice - 1 cup(roasted)
Jaggery - 1/2 cup( melted)
Coconut sliced into small pieces - 1 tbsp
Lobiya bean cooked - 2 tbsp

Method of Preparation

Boil two cups of water add raw rice, coconut and lobiya bean. Mix well. Add melted jaggery and mix well and cook for a while till the dough is soft. Let it cool. In the meanwhile grease banana leaves. Make small ball and gently press it into a small disk. Continue making adai with the rest of the dough. Place a hole in the middle. Steam the adai for about 12 minutes. Serve it with unsalted butter.

The two types of delicious adai is made during savithri vrat in the south. Its known as Karadaiyan Nombu.

Tomato pickle from garden fresh tomatoes

Today was harvest day from my terrace garden. A handful of freshly plucked tomatoes.

Tomato pickle

Fresh tomatoes 1/2 kg
Red chilli a handful
Badige chilli - 3
Coriander seeds -1 tsp
Jeera -1 tsp
Methi -1/4 tsp
Hing a large piece
Chana dal - 1 tsp
Urad deal - 1 tsp
Mustard - 1 tsp
Salt as required
Ginger a large piece
Green chilli -2
Oil 4 tbsp

Method of preparation

Wash chop tomato, ginger and green chili. Dry roast red chilli, coriander seeds, jeera, mustard seeds, hing,methi. Crush to powder.

Pour oil in a heated pan add mustard, chana deal and urad dal. Allow mustard to crakle. Add chopped tomato, ginger and green chili. Saute and allow to cook till soft. Add turmeric powder, crushed masala powder. Mix well adjust salt. Simmer and cook for about 5 more minutes till all masalas are well mixed and tomatoes are tender and soft. By now you will see oil is separated from the pickle. Off stove and cool down. Serve as a side dish with curd rice.