INDRI APPAM

1. Rice powder – 1 cup
2. Urad dal (uzhunnu) – ¼ cup
3. Coconut –   1 cup, heaped
   Garlic – 1 if it is big and 2  if its small
   Small onion – 3-5
   Jeera – a pinch
4. Water – 1 – 1 1/2 cups

Soak urad dal for 2 hours and grind it into a smooth paste by adding little water. Grind coconut with garlic, small onion and jeera with little water, until everything is combined well. Add salt & keep the water to boil, when bubbles start appearing add rice powder, little by little (vattikuzhakkuka) , making sure its not watery. The dough should be soft.  Add urad dal paste and coconut paste. Combine everything well. The consistency of batter  should be same as that of Idli batter. Transfer the batter to a well greased steaming tin. Place the cross made with palm leaves on the middle of the batter. Cover the tin with aluminium foil. Steam in appachembu/steamer  for 18 – 23 minutes. Let it cool for sometime and then transfer to a serving dish. Use the same flame till the end, ie if you are using medium flame, cook on medium flame through out.
Notes: I generally use the smallest burner in the stove to steam the appam. If you find it difficult to transfer the appam from steaming dish, place the steaming dish in cold water for sometime and then transfer the appam to a serving plate. I use Nirapara appam & Idiyappam podi to make Indri appam.

Paal Recipe

1. Jaggery – 400gm
2. Medium thick coconut milk – 3 cup
3. Thick coconut milk – 1 cup

Melt jaggery with  a little water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously and when more than half  of it is evaporated, add thick coconut milk and stir well. Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes.

BEETROOT PACHADI

Beetroot Pachadi

I wish everyone a joyous,Funfilled and yummy onam........

Beetroot Pachadi is made the same way as Mango pachadi...Its my mother in laws recipe...

Ingredients:-

Beetroot - 1 nos finely chopped

Onion - 1 nos finely chopped

Ginger - finely chopped 2 tsp

Green chillies - 4 Splitted

Curd - 1 cup

Curry leaves

Mustard seeds

shallots

Oil

Red chilli

Method

• Heat oil in a pan and saute finley chopped onion,ginger and green chillies .Saute it well for 2 minutes
• Add finley chopped beetroot and saute it again for 2 minutes.
• Cook it in medium flame by adding 1/4 cup water.When it is cooked remove from fire
• Let the mixture cool ...and then add thick curd to it and mix it well.
• Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and shallots
• Pour this over the beetroot and combine it well!!

KURUMULAKU ALOO

Kurumulaku Aloo

Pepper Potato

Ingredients:-

Potato - 3 medium nos

Onion chopped - 1 medium

Crushed pepper - 2 1/2 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/4 tsp

Ginger - Garlic paste - 1 1/2 tsp

green chilies chopped 2 nos

Salt to taste

Oil

Mustard Seeds

How to make :-

• Clean and cube the Potatoes
• Heat oil in a pan and add mustard seeds.Let them pop up
• Fry cumin seeds and crushed pepper for a minute,add chopped onion and fry until they are soft
• Add GGP ,chopped green chiles ,Turmeric powder and stir well
• Add cubed potatoes and season with salt. Sauté it well
• Pour in 1/2 cup of warm water and cook covered on a medium heat until the potatoes are tender.(Add more water ,if the potatoes aren't cooked well)
• Remove the lid and sauté it for 2 minutes
• Remove from fire and garnish with chopped green chilies

Serve warm !!!!!