Paruppu Orandai Buttermilk Kozhambu

(Fried Lentil Balls in Spiced buttermilk)

Ingredients:
Toovar dhal-1/2 cup:
Channa dhal- 1/2 cup:
Red chillies- 5-6:
Salt to taste:
Curry leaves:
Yogurt-500 ml:
Green Chillies-3-4:
Cumin seeds- 1/2 tsp:
Toovar dhal 1/2 tsp for mor kozambu:
Grated Coconut-6-8 tsp:
mustard seeds-1/2 tsp:
Ginger- small piece:

Method of Preparation::

Soak both toovar dhal and channa dhal for 45 mins. Grind this into a mixture with red chillies, curry leaves and salt. Roll it in balls and fry in hot oil. Drain on paper towel and keep aside. Grind toovar dhal (for mor kozambu),cumin seeds, green chilles, ginger and the grated coconut to a smooth paste. Mix the above mixture and salt to the yogurt. Soak the Parappu orandai(balls that were fried) in the mor kozambu. Allow this to boil and bring it down from the stove after it reaches warm temperature. Be cautious in not boiling the kozhambu for long as the yogurt could split. Add curry leaves, coconut oil(1/2 tsp)and season with mustard seeds. The mor kozambu is ready to serve.:

Carrot Curry
Ingredients
Carrots - 1/2 kg
Grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp,
Moong dal - 2 tsp
Red chillies - 2
Salt - 1/2 tsp, Oil - 2 tsp

Peel and cut carrots into thin long pieces. Heat the oil. When it is heated, add the mustard seeds and allow to splutter. Add the urad dal. When it begins to roast, add the moong dal and sprinkle 1/4 cup of water on it. Leave it covered for 5 minutes in medium heat. Then add the carrots, salt and cook covered in low heat for 10 minutes. In the end, add the grated coconuts. Stir and remove from stove.

Vermicelli Payasam


Ingredients (Serves 2-3)
Vermicelli (Saemiya) 200 gm
Sugar 300 gm
Cashew nuts 20 nuts
Raisin 10 nos
Crushed Cardamom 4 seeds
Milk 250 ml
Ghee 2 tsp
Vanilla essence few drops
Method--
Fry cashew nuts and raisin in ghee until golden brown. Then fry the vermicelli in a pan till it turns light brown. Boil milk in a bowl and add the vermicelli to it while stirring well. Cook for about 10-15 minutes over a medium flame. Add sugar and stir well to mix the sugar with the content. Continue until the sugar gets dissolved completely. Add cardamom and fried cashew nuts to it. Add the few drops of vanilla essence for an added flavor.

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