Ellu Sadam

Ponni boiled rice or raw rice : 400 gm
Ellu ( sesame ) : 6 tbsp
Bengal gram dal : 2 tbsp
Cashew : 20
Asafoetida : ¼ tsp
Gingelly oil : 2 tsp
Black gram dal : 2 tsp
Ghee : ¼ cup
Dried red chilli : 5 - 6
Curry leaves : a little
Lime juice : 2 tbsp
Raisins : 1 tbsp
Salt : as needed

Method

Cook rice and let it cool.
Heat a little ghee in a frying pan.
Cut cashew into pieces and fry.
Fry chilli, black gram dal, bengal gram dal, asafoetida, sesame separately and powder.
Fry raisins and set aside.
Fry curry leaves and set aside.
Mix rice, sesame powder, raisins, curry leaves and stir well.

Bisi bela bath - From scratch - NO MTR mix

For BBB Powder :

1 tbsp Toor Dal (pigeon peas)

1 tbsp channa dal (Bengal Gram dal)

1/4 tbsp Fenugreek seeds

1 tbsp Daniya (Coriander Seeds)

2-3 cloves

1 small cinnamon stick

5-6 dried red chillies ( or as per taste)

1/4 tsp Asafoetida

1-2 tbsp fresh grated coconut (you can also use dried)

Other Ingredients
• Approx 2 cups of mixed boiled vegetables (peas,carrots,potatoes,beans,cauliflower)
• 1 small red onion, chopped (optional)
• 1 cup rice
• 1/2 cup cooked Pigeon peas(toor dal)
• 1 tbsp tamarind paste
• 1 tsp mustard seeds
• 1/4 tsp turmeric
• salt to taste and few sprigs of cilantro and curry leaves to garnish

Method

1.Dry roast the ingredients (except the coconut) for the powder until aromatic and golden reddish yellow.

2.Grind these into a powder along with coconut and set aside.

3.In a pan, in a tsp of oil, add the mustard seeds and when they start popping, add the onions till soft.

4. Mix the tamarind paste in 2 cups of water and then add this to the onions. Cook until the raw smell of tamarind leaves. Then add the boiled vegetables, turmeric, salt along with the cooked pigeon peas and mix well. Once they start boiling, sprinkle the prepared powder and mix lightly.

5.Now add the rice, garnish with the herbs and serve with few tsp of ghee on top. Make sure to serve warm, since the dish tends to thicken up fast. In case that happens, add a little warm water to loosen it up. Goes well with Papads, chips etc.

Mani kozhukatai

Making the rice balls

Source :

4thSenseSamayal

Anubhavati

Rice flour - 1 cup
Water - 1 1/4 cups
Green Chilly - 5
Mustard - 1/2 tsp
Asafoetida(perungayam) - a pinch
Salt - for taste
Curry leaves
Coriander leaves

Boil 1 1/4 cups of water adding a little salt to it. When it boils, simmer the flame and add the rice flour stirring it constantly. See to it that it does not form lumps. Now switch off the flame and leave the vessel closed for around ten min. Then sprinkle some water over it and kneed the dough to make it smooth.

Roll it into small balls and place them on a well greased plate and Steam them in the pressure cooker without weight for 10 minutes on high. As they have already been cooked once, it will cook in steam pretty fast.

Once the cooker is switched off, wait for a few minutes and collect all the balls on the serving bowl.

In a seasoning kadai, add 2 spoons of oil. When hot, add broken urad dhal, mustard, green chillies, hing and curry leaves.

Drop over the kozhukattais and mix well

Delicious Mani Kozhakattais are ready to be served.

More Kali

Source :

Tasty Palettes

1 Cup Rice flour

2 Cups buttermilk

3 red chillies
3 more milagai

1 tsp mustard

1/2 tbsp channa dal

1 tsp urad dal

10 curry leaves

1 tsp salt

1 tbsp oil

A pinch of Hing

In a heavy bottom vessel,mix rice flour,salt and buttermilk to form a homogenous mixture.

Heat oil in a small fry pan, add mustard and hing.Let it splutter.Add red chillies ,channa dal ,urad dal and curry leaves.Fry until the lentils are golden..

Add this tempering along with oil to the rice/buttermilk mixture.

Place the heavy bottom vessel on flame and stir constantly for 10-12 mins.When you dip your fingers in water and touch the kali ,it should not be sticky.This is the right consistency of kali.You can turn off the heat at this point.