AVAL / POHA UPMA

INGREDIENTS:
   Aval / Poha - 1 Cup
   Shallots - 10 / Onion - 1
   G.Chilies - 2
   Garlic - 3
   Potato - 2
   Curry leaves - Few
   Coriander leaves - 2 Tbsp
   Salt - As needed
   Turmeric - 1/2 Tsp
TO TEMPER:
   Oil - 3 Tbsp
   Mustard - 1/2 Tsp
   Urad dal - 1/2 Tsp
   Channa dal - 1/2 Tsp

METHOD:

• Chop Shallots lengthwise and finely chop Garlic, G.chilies, Potato and Coriander leaves.
• Soak Aval / Poha in water for 2 minutes and drain the water completely and keep aside.

• Heat Oil in a pan and temper the items given in the ingredients.
• Now add chopped Shallots, G.chilies, Garlic with Curry leaves and saute for 5 minutes.

• Then add Potato and mix well. Now add Turmeric, Coriander leaves, Salt and mix well.

• Close the lid and cook in low flame for 5 to 10 minutes. Potato may stick to the pan, so open the lid and stir occasionally.
• Finally add Aval / Poha and mix well.

• Serve hot.

NOTES:

• Use thick variety Poha and soak in water for just few minutes and drain the water completely.
• Chop potatoes finely to get cooked well.

KOLLU PARUPPU AND KOLLU RASAM

INGREDIENTS FOR KOLLU PARUPPU:
 Horse Gram - 1 cup
 Shallots - 5
 R.chilies - 3
 Cumin - 1 Tsp
 Oil - 1 Tbsp
 Garlic - 2 cloves
 Curry leaves - Few
 Coriander powder - 1 Tbsp
 Turmeric - 1/2 Tsp
 Salt - As needed

INGREDIENTS FOR KOLLU RASAM:
 Tomato - 2
 Shallots - 5
 R.chilies -2
 Oil - 1 Tbsp
 Mustard - 1/2 Tsp
 Curry & Coriander leaves - As needed
 Tamarind - Small lemon size
 Chilly powder - 1 Tsp
 Asafoetida - 1/4 Tsp
 Turmeric - 1/2 Tsp
 Rasam powder - 1 Tsp (optional)
 Salt - As needed
For Grinding:
 Cumin - 1 Tsp
 Garlic - 4 Cloves
 pepper - 1 Tsp
 Curry leaves - Few

                                                                      Kollu paruppu

METHOD FOR KOLLU PARUPPU:

• Boil Horse gram and Tomatoes with 2 cups of water for 4 to 5 whistles.
• Then remove the Tomatoes and kollu paruppu (Horse gram) cooked water to a seperate bowl  for Rasam.

                                   

• Then heat Oil in a pan, add Cumin seeds and let it splutter then  add Garlic, Shallots, R.chilies, Curry leaves and saute well.
• Then add Coriander powder and mix well.

                                    

• Now add this to the cooked Horse gram with Turmeric, Salt and mix well.
• Allow it to boil for 5 minutes till raw smell of Coriander powder leaves. If needed add some water / Horse gram cooked water.
• Then switch off the flame and let it cool down and grind it to a slightly coarse paste.

                                     

•  Serve with white rice.

                                              

                                                                       Kollu Rasam    

METHOD FOR KOLLU RASAM:

• Soak tamarind in half cup of water for 10 minutes and extract juice.
• Then mash the tomatoes well with your hands and add tamarind juice and keep aside.
• Meanwhile grind Cumin, Garlic, Pepper with few Curry leaves to a coarse powder. 
• Now heat Oil in a pan, add Mustard and when it splutters add Shallots, R.chilies, Curry leaves and saute well.
• Now add Tomato & Tamarind water and mix well.

                                  

• Then add Turmeric, Chilly powder, Rasam powder, Asafoetida, Salt and mix well.
• Then add grinded powder and bring it to boil for 10 minutes.
• Finally add chopped coriander leaves and switch off the flame.

                                   

• Serve hot with white rice.

NOTES:

• You can also use Coconut oil for tempering Kollu paruppu as it gives nice flavor.
• Add 1 or 2 Shallots while grinding kollu paruppu, but it is purely optional.
• Kollu rasam can be taken as soup also, it is very good for health.

sending this to Gayathri's WTML Event hosted by Rafeeda..

THATTAPAYIR SADAM / COWPEA RICE

INGREDIENTS:

      Rice - 1 Cup

      Thattapayir - 1/2 Cup

      Shallots - 10

      Oil - 2 Tbsp

      Mustard - 1 Tsp

      Red Chilies - 3

      Curry leaves - Few

      Tomato - 1

      Turmeric - 1/2 Tsp

      Salt - As needed

      Water - 2 Cups

METHOD:

• Wash and soak rice for 30 minutes and drain the water and keep aside. Chop shallots and Tomato.
• Boil Thattapayir(Cowpea) for 5 mins.

  

• Heat oil in a pressure cooker, then add mustard seeds and let it splutter.
• Now add shallots, red chilies, curry leaves and fry well. Then add chopped tomatoes and saute well.

• Add turmeric powder, chilly powder, salt and mix well.
• Finally add boiled thattapayir, water, rice and mix well. Check for salt.

• Close the lid and pressure cook till 3 whistles.
• Serve hot with boiled eggs or any curry of your choice.

NOTES:

• You can add sambar powder for extra flavor.
• Chilly powder is optional, you can omit it too.