INJI THOGAIYAL

INJI THOGAIYAL

We used to make Inji thogaiyal often in my family .It taste good with Idly than dosai.I used to even taste it with chilli bajji(milagai bajji) and I am sure it will be a good combination ,try out and give me your feedback. 

Needed:

¼ cup grated coconut, ½ cup of urad dall, ¼ cup of chopped ginger, 1 red chilli small piece of tamarind.

Step 1: Heat 2 spoons of oil and add in the urad dall, tamarind, and red chilli. saute until dall becomes golden brown and transfer it to a plate.

Step 2: On the same pan add chopped ginger and sauté for 1 minute and transfer it to the plate.

Step 3: Now add grated coconut to the pan and sauté for 30 seconds

Step 4: Now grind everything together by adding salt and little water.

Tasty Inji Thogayal is ready to eat with idly and crispy dosai

Idly milagai Podi

Idly milagai Podi

Idly Milagai podi is very common in South India, Everyone in my home need idly milagai podi even If there is any chutney or sambar as side dish to idly.

Today I am going to share with you my mom’s recipe to prepare Idly Milagai podi. This will be very tasty and also be easy to prepare in no time.

There is no need to add coconut in this recipe, If you need coconut Idly milagai podi recipe then I will post it soon for you.

Step 1: heat pan add ¼ spoon of oil and roast ½ cup of urad dall and set it aside in a clean dry plate.

Step 2: On the same pan add ¼ spoon of oil and roast ¼ cup of channa dal and set it aside

Step 3: Again on the same pan dry roast 1 spoon of pepper corns and set it aside.

Step 4: Now dry roast 8 to 9 garlic cloves and set it aside.

Step 5: Now dry roast few curry leaves and set it aside.

Step 6: Again on the same pan dry roast 14 to 15 red chilies.(I have shown only 8 or 9 but you please add 14 to 15 chillies ,this is for my baby thats why )

Now bring it to the room temperature and add it to the blender or mixee and grind well to a smooth powder.

Idly Milagai Podi is ready to taste with Hot idly and dosai ……….

Moor kulambu version 2

Moor kulambu version 2

I have already posted moor kulambu recipe on my blog ,that was my MIL’s version and today Iam going to post my mom ‘s recipe to prepare moor kulambu…guys do see this recipe …This recipe will be yummiest of all varieties of moor kulambu…

Now let’s see the recipe by step by step pictures below:

Step 1: whisk curd using a ladle and add salt as needed to your taste, add ½ spoon of turmeric powder, (the amount of turmeric powder I suggested is enough to make this recipe, don’t think it is still white and add more, only when its heated it will change to yellow)and also add 1 spoon of rice flour,some chopped curry leaves,coriander leaves and keep it aside…

Step 2:heat pan or a kadai,add 1 spoon of oil,add 1 spoon of coriander seeds(dhaniya),1 spoon of channa dal,3 red chilli(I used long one ,if you are using fat one then add 4),add ¼ spoon of methi seeds(vendhiyam)and sauté until dal changes slight brown

Step 3: Now add 2 spoons of grated coconut and sauté for few more seconds and put it in to the blender or mixee and grind well to a smooth powder and mix it to the whisked curd.

Step 4: sauté few pieces of cooked carrot and add pinch of salt and sambar powder to it and put it inside the whisked curd and mix. (here I used carrots ,you can also use chow chow or chayote ,drumstick to your moor kulambu)

Step 5: heat pan and pour everything inside and cook in low flame, don’t let it boil too much …

Step 6: remove from heat and serve hot with carrot fry, potato porial ,baby potato fry and rice