Medu Bonda / Urad dal bonda

Ingredients
Urud Dal /Black Gram – 1 cup
Small Onions – 6 nos
Curry leaves – 1 string
Corriander leaves – 2 tsp( chopped)
Coconut – ¼ cup cut into small pieces
Hing powder- ¼ tspn
Salt to taste
Green chilli- 2nos finely chopped
Cumin seeds – 1 tspn
Oil to fry
Preparation
Soak Urad dhal for an hour and grind it into thick batter.
In a vessel add finely chopped onions, green chilli, curry leaves, coriander leaves, coconut pieces, cumin seeds, and salt and hing powder. Mix all the ingredients well and then add the urad dal batter and mix thoroughly.

Heat oil in a kadai and pour the batter in small quantity like balls. Fry it until it turns golden brown.  

Here goes yummy Medu Bonda . Serve it hot with coconut chutney.
Note: - If you want, you can add grated carrot with the batter.

Idli Sambar

Ingredients
Thoor Dal – 1 cup
Tomato – 3nos
Small onion – 6nos
Curry leaf- 1 String
Corrinader leaves- 2tsp (chopped)
Turmeric powder- As reqd
Sambar powder- 3stspn
Salt – to taste
Fenugreek seeds – ¼ tspn
Garlic pods- 4nos (Smashed)
Green Chilli- 2 nos
Hing powder- Pinch
Gingely oil- 3 tspn
Seeragam/Cumin seeds – 1 tspn
Mustard seeds – 1 tspn
Preparation
Pressure cook the thoor dal along with tomatoes. Once it get cooled smash them using egg beater. (I used the hand one)

Cut the onion lengthwise. Slit the green chilli.

Heat a kadai and add gingely oil. Once the oil gets hot add fenugreek seeds and mustard seeds. Once its pop out add seeragam/cumin seeds, hing powder and fry it for few seconds. Then add onions, curry leaves, smashed garlic and slit green chilli. Cook it for few seconds.

Then add the mashed thoor dal, salt, turmeric powder and sambar powder. Allow it to boil. Once it started to boil add chopped coriander and a spoon of gingely oil.

Serve it hot with soft idli.

Note: - Usually, I add 1 tspn of idli batter before I remove the sambar from the stove. This will thicken the sambar and tastes good.Those who deosnt like the taste of garlic in sambar, you can avoid it.

Puliyodarai / Puli kaichal

Ingredients

Tamarind – 25gms

Red chilli – 5nos (cut into pieces)

Channa Dal / Kadalai paruppu – 2tspn

Curry leaf – 2 strings

Roasted Ground nut – 25gms

Mustard seeds – 1tspn

Sesame Oil/ Gingely oil – ½ cup

Rock salt – To taste

Turmeric powder – 1tspn

Jaggery – small piece

To Dry roast and grind

Channa Dal – 2tspn

Red chilli – 4nos

Fenugreek/ vendayam – 1 tspn

Til/Sesame seeds – 1tspn (Used white)

Asafoetida / Hing powder – ½ tspn (I used the solid one)

Preparation

Dry roast the ingredients (given to grind) and make it into powder.

Soak tamarind in water and get thick pulp out of it.

Heat a kadai, add Gingely oil. Once it get hot, add channa dal and fry for few seconds until it become slightly brown. Add slit red chilli and mustard seeds. Once it pops out, add curry leaves and fry for few seconds.

Then add the tamarind pulp, rock salt, turmeric powder and leave the gravy to boil for 5-10mins in slow flame.

 

Once the gravy started to become thick add the ground powder and mix it well. Then cook it under slow flame until all the oil used initially comes out. Add roasted ground nut, jaggery and let it cool for some time. Then transfer it to air tight container. This puli kaichal will stay good for a long time. 

Here goes my style of Puliyodarai / Puli kaichal.