Pasi parrupu Kotchu

This Kotchu suits for Idli, Dosa and Idiyappam.

Preparation time: 15 minutes
Cooking time:  25 minutes
No. of servings: 4

Ingredients:

Yellow split gram (Moong dhal) - 1/4 cup
Onion Shallots - 5 to 6 numbers while the size is medium

Tomato - 2 no's in medium size

Green Chilly - 4 no's
Salt - required

Turmeric Powder - 2 Tea spoon
Coriander leaves - few
Potatoes, Eggplant - Each 3 to 4 no's.

To Temper:

Oil - 5 Table spoons

Mustard - 1 Tea spoon
Urad dhal - 1 Tea spoon
Red chilly - 1 no.
Asafoetida - 2 Tea spoons

Curry leaves - few

Method:

1. Take a pressure cooker and dry roast the dhal for few minutes without burning it, you have to stir it continuously, you will get nice aroma, once the dhal slightly changes its color, add 3 cups of water with turmeric and a Tea spoon of Oil, close the lid and pressure cook for 3 to 4 whistles.

Chop the required veggies in the list and soak the chopped Egg plant and Potatoes as it color changes.

3. Add Onion, Tomato, Green chilly to the Cooker, once the pressure is completely released. Drain the water from Eggplant and Potato add the same to the Cooker. Add a cup of water, close the lid and pressure cook for 1 whistle.

4.  Open the lid, once pressure is released, add required water, allow it to boil for few minutes, Add required salt too.

9. Place a pan and add ingredients mentioned in "To Temper" list, one by one. Garnish with Coriander leaves finally.

Urundai Kuzhambu

This Kuzhambu suits for Rice, Idli, Dosa, Chapathi, Puri. With Rice Vathal this kuzhambu will be a feast for lunch.

Preparation time: 25 minutes
Cooking time:  15 minutes
No. of servings: 4

Ingredients:

Onion - 1 1/2 no. big in size

Tomato - 3 no's

Garlic pods - 5 no's
Salt - required

Sambar Powder - 1 Table spoon
Kashmiri Chili Powder - 1 Tea spoon
Turmeric Powder - 2 Tea spoon
Fennel seeds Powder -  1 Tea spoon
Tamarind - An Amla size
Coriander leaves - few

To Grind:

Coconut Grated  - 5 Table spoons

Cumin seeds - 2 Tea spoons

Tour Dhal & Chana Dhal combo- 1/4 cup each

To Temper:

Oil - 5 Table spoons

Fennel seeds - 1 Tea spoon
Fenugreek seeds - 1 Tea spoon
Cumin seeds - 1 Tea Spoon

Curry leaves - few

Method:

1. Soak the Dhal for an hour, Coarsely grind it, Add finely chopped half onion, Kashmiri chili powder, turmeric powder, salt, fennel seeds powder, curry leaves and coriander leaves. Mix it gently, make it as balls, steam the Urundai's in a steamer for 10 to 15 minutes, once the Urundai's get cooked, keep it aside. Chop the veggies required for this dish.

Tip: Onions and Garlic as to be chopped as lengthier ones, so it will be crunchy while tasting it.2. Place a pan and add oil, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one. 

3. Then add garlic. Once garlic turns golden brown, add onion.

4. Once onion turns to translucent color, add tomatoes with required salt and turmeric powder, close the lid to get cooked.

5. Tomatoes will be smashed, add Sambar powder & red chilly powder, squeeze the tamarind, extract the juice add it with required water, close the lid.

6. While waiting the kuzhambu gets boiled, Grind the Coconut and Cumin seeds, so that fine paste is ready.

7. Once kuzhambu in the pan boiled, add the Urundai's one by one gently and reduce the flame bit.
Let us wait for the Kuzhambu consistency and let the Urundai's  taste get settled in the Kuzhambu.
8. Now its time to add the paste, once it start boiling it again, switch off the stove, don't leave it for longer duration. This will change the taste of coconut paste.
9. Garnish with Coriander leaves.

This Kuzhambu will be so good after few hours, once the Urundai's taste gets settled in Kuzhambu.

Tips:

1. You can grind tomatoes as a puree instead of chopped ones to get different taste.
2. Fennel seeds and Fenugreek seeds in the "To Temper" list can be added as powder once its finely roasted, gives a better flavor.