SUNDAKKAI MASIYAL

Ingredients
Moong dal - 1cup  (boiled)
Tamarind -small lemon size
Tomato - 1 (chopped)
Sundakkai - 50 grams
Green chillies -1
Sambar powder - 2tsp
Hing (little )
Methi - 1/4 tsp
Salt to taste

Method

In kadai add oil and temper with mustard seeds, hing and methi.
To this add sundakkai, tomato and green chilli.
Stir fry for 1minute then add sambar powder, salt and tamarind extract.
Allow it to boil till the raw smell of tamarind disappears.
Now add moong dhal and cook for 2 boils.
Garnish with coriander and curry leaves and serve hot.

PODIS/ POWDER

Sambar Powder

Ingredients

Dhania - 1/4 kg

Red chillies - 1/4 kg

Toor dhal - 1/2 cup

Channa dhal - 1/2 cup

Methi seeds - 4 tsp

Turmeric

Mustard seeds - 2 tsp

Sundry all ingredients and grind into fine powder.

Rasam powder

Ingredients

Pepper - 1 cup

Dhania - 3 cups

Toor dhal - 1 cup

Jeera - 3/4 cup

Red chillies - 15

Turmeric powder - 2 tsp

Curry leaves (optional)

Method

Dry roast pepper, dhania, toordhal. Cool it and add the remaining ingredients and grind it coarsely. Never roast jeera as it will give medicinal smell to rasam.

Dhal powder (Paruppu podi)

Toor dhal - 1 cup

Channa dhal - 2 tsp

Red chilli - 3

Pepper - 3 tsp

Salt 

Method 

Dry roast the above ingredients and grind.

Karamathu Powder

Dhania - 1 cup
Channa Dhal - 1 cup
Urad Dhal - 1 cup
Red Chillies - 15
Hing

Method
Roast the above ingredients with little oil and grind coarsely.

SIYALAM

Hi all.. To start with..my Grandma's favourite recipe... Siyalam..

SIYALAM

Ingredients
Moong dhal 2 cups
Rice 1 fist full
Turmeric
Onion 3 nos medium size (finely chopped)
Green chilli 3 or 4 (finely chopped)
Garlic 2 full (finely chopped)
Ginger 1/2 inch (finely chopped)
Oil 6 - 7 spoons
Mustard, urad dhal, channa dhal (for tempering)
Tamarind small lemon size (soaked in 1 1/2 cup water)
Coriander leaves and curry leaves for garnishing
Chilli powder(optional)
Salt to taste

Method
Soak moong dhal and rice together for 2 hrs. Then grind this along with required salt and turmeric to idli batter consistency and allow it to ferment for 3 hrs. Then pour into idli moulds and steam cook for 13-15 mins. Cool the idlis and cut into small pieces. In Kadai add oil, mustard seeds, urad dhal, channa dhal, onion, ginger, garlic, green chillies. Stir cook for nicely then add the tamarind extract. Don't forget to add salt. If you want to add chilli powder add at this stage. Add the cut idlis and cook till the raw smell of tamarind disappears.  Sprinkle coriander leaves and curry leaves and serve hot.