• Idiyappam

  Rice flour - 1 cup
• Salt - a pinch
• oil-1tsp
• Method:
  Bring two cups of water to boil. Add a pinch of salt and a teaspoon of oil to the boiling water. Put one cup of flour in a bowl. Add the boiling water little by little and stir with a wooden spoon. Make a soft dough.
  Grease idiyappam plate. Take a small quantity of dough and put it in the Idiyappam maker. Press on the greased plate circle wise. Steam it for 5 minutes.
  This is the plain idiyappam.
  you can serve it with any kurma

Vathal Kuzhambu

INGREDIENTS:

Tamarind             – Lemon sized to extract 1 1/2 cups of juice.

Vathal                   – Any variety a small handful.

Turmeric              – A pinch.

Coconut Milk      – 2 spoons (Optional)

Sambar Powder-  1 spoon heaped.

Salt                           – 3/4 spoon

Hing

Curry Leaves.

Seasoning:

Mustard, Bengal Gram,Raw Peanuts, Curry Leaves, gingely oil.

PREPARATION:

• Keep the vathals,tamarind water  and the seasoning ingredients ready.
• Use a heavy bottomed vessel and pour in it 4 spoons of gingely oil.
• When hot, add 2 spoons of bengal gram, and raw peanuts and saute it for 3-4 seconds.
• Add the vathal and allow to slowly roast in the oil.  Immediately add the mustard, curry leaves and hing in split seconds.
• Care should be taken so the mustard or any of the seasoning ingredients dont brown in the oil as this may alter the taste.
• Pour in the tamarind water on to the vessel.
• Add more torn curry leaves, sambar powder, turmeric, salt and give it a good stir.
• Allow the gravy to simmer and reduce till it becomes a little thicker on medium flame.
• If you have guests visiting, you could add 2 spoons of coconut milk at this point for a richer taste . This is purely optional.
• If you want it to thicken a little more add 4 spoons of water to one spoon of rice flour and briskly mix it to dissolve any clumps.
• Add this rice flour mix to the vatha kuzhambu and stir in to see instant thickening of the gravy.

• 

• Ennai Kathirikai Kuzhambu

  Brinjals small – 5 to 6 Nos
• Tamarind - a lemon size
• Turmeric powder 1/2 tsp
• Mustard 1/4 tsp
• Toor dal 3 tsp
• Channa dal 1/4 tsp
• Urad dal 1/2 tsp
• Fenugreek 1/2 tsp
• Red Chillies – 4 Nos
• curry leaves a few
• Sambar Powder – 1 tablespoon
• Gingelly Oil – 4 tablespoon
• Salt – 1 teaspoon or as per taste
• Method:

  Soak tamarind and salt in 1 1/2 cup water. Take out the tamarind juice.

  Heat a teaspoon of oil in a kadai and add fenugreek seeds. When they turn brown add red chillies, toor dal, channa dal, asafoetida and urad dal and fry. Cool it and grind them into powder along with little salt.

  Slit the brinjals into four keeping the bottom in tact. Stuff the ground powder into the brinjals.

  Heat remaining oil in a kadai and when it is hot add mustard seeds. When it pops up add curry leaves and the brinjals. Reduce the heat and close with lid. After few minutes, add the tamarind water, turmeric powder and sambar powder. Close with lid and allow to boil. Reduce the heat and cook till the kuzhambu thicken.