Potato Fry

Ingredients

6 Potato

1/2 tsp Red chilli/to taste

1/4 tsp perungayam

Salt to taste

Steps

• Finely Chop the potato (I like it steamed, skin pealed and cut into small cubes)
• In a pan add oil, perungayam and salt. Now add the potato and fry.
• Once the potato is roasted, add the chilli powder and mix for 1 - 2 mins.

Pongal

Ingredients

3/4 cup rice

1/4 moong dal

Cook the above in a pressure cooker with 2 1/4 cup of water.

Other ingredients

1 tsp jeera

1 tsp black pepper

1 tsp ghee

1/4 perungayam/Asafoetida

4- 5 cashew

1 tbsp ginger

curry leaves

salt to taste

Steps

• In a wok, heat oil ghee. Fry cashew until light brown and keep it aside.
• Pop the curry leaves, jeera, black pepper in the left over ghee.
• Add perungayam and ginger and fry for a minute.
• Add the cooked rice and dal.
• Add salt to taste.

Moor Kulambu (Kadi)

Oil fry the follow

20 channa dal

10 vendhayam

1 kanjamulaga/dry red chilli

1 green chilli

Grind the above ingredients with coconut (1 tsp), curry leaves and Jeera (1/2 tsp)

Other Ingredients

1/2 tsp mustard

1/4 tsp perungayam/Asafoetida

1/4 tsp tumeric

4 - 5 curry leaves

Steps

• In a Wok, heat 1 tsp of oil pop - mustard.
• Add curry leaves, perungayam and tumeric.
• Then fry the vegetables (vendaikkai (bindi/okra), sepangkalangu (colocasia/taro), potato, dried vethal like sundaikai) in oil. Microwave the vegetables for 5 mins to make the frying process fast.
• Simmer the heat and then add curd, salt to taste and ground content.
• Stop heat in 5 mins.

Rice Muruku Vadam

Ingredients

1 cup rice flour

3 cups water

1 tsp javarisi (sabudhana)

6 green chilli

perungayam

salt to taste

2 lime/curd

Steps

• Soak the javarisi in water. Grind the javarisi, green chilli and perungayam. Folks down in India add perandai while grinding, but since it is difficult to get it here we can avoid. This adds an aroma to match the taste back home :(
• Make batter with water and rice flour
• Cook the batter and the ground paste until it is in consistency to make vethal. Usually the cooked rice batter will look translucent when hot.
• At this point switch off the heat and add lemon or curd to add the sour taste. Do not add lemon when it is in heat as it will make the batter bitter.
• Use Muruku machine or use zipper bag with a hole enough to make muruku.
• Of course dry it in sun until all the moisture is gone.