Rice or rava Puttu and Kadala curry

Ingredients:

Raw rice or Rava -1/2 Kg

Grated Coconut-1 bowl

Water to sprinkle

salt to taste soak rice in water for four hours then drain it and grind it to make a fine powder. Or once can also use rava powder. Roast the rava powder for four to five minutes. Stir it well and keep aside till it become cool. Mix salt with water and then sprinkle this water to the powdered rice, just to make it wet. Put a little bit of grated coconut in the `Puttukutty’ and then put rice powder till half then add another layer of grated coconut. This should be done till the top. Close the lid and steam it two to three minutes in cooker.

For kadala curry (Black channa masala)

Ingredients:

Black chickpeas/channa/kadala - 1 cup

Coconut - 1/2 cup

Turmeric - a pinch

Salt to taste

For roasting

Onion - 1 medium

Coriander seeds - 1 tablespoon

Red chillies - 3

Cinnamon - 1 inch piece

Cloves - 3

Oil - 2 table spoon

To Season

Oil-1 table spoon

Mustard seeds-1 tea spoon

Curry leaves to garnish

Preparation:

Wash and soak the channa overnight. Cook the channa adding turmeric powder . Roast coriander seeds, red chillies, cinnamon and cloves till you can smell them and the coriander seeds start browning. Remove the roasted spices and add sliced onion in the same pan and fry till light brown. Grind the roasted ingredients, sauteed onion and coconut to a smooth paste adding necessary water to the mixture. Boil the already cooked channa adding salt. Add the already prepared paste and stir well for sometime. Season it with mustard seeds and garnish with curry leaves.

Tomato Saru

Those who would like to try something different can try this dish . Its very easy to prepare as one need just 10 to 15 minutes to prepare the `saru' .

Ingredients:

Tomatoes(ripe)-4

Green chillies or black Pepper-5
Onion-2
sambar powder - 1 tea spoon

Mustard 1/2 tea spoon

Asafoetida (hingu) a pinch
Coriander leaves 3-4 strands
Oil or ghee- 1/2 tea spoon

Curry leaves 1

Salt for taste

Method:
Heat oil or ghee and add mustard and jeera. When they start spluttering, add curry leaves, slitted green chillies and asafoetida. Fry for sometime. Add four cups of water , sliced onions and tomatoes cut into big cubes. Cover and cook till tomatoes become soft. Add salt and sambar powder. Cook for three minutes. Garnish with coriander leaves and serve hot with rice.