Making of boiled sweet potato (Vegavaitha sakaravalli kizhangu)

Making of boiled sweet potato (Vegavaitha sakaravalli kizhangu) - Preparation time less than 10 mins

Buy fresh sweet potato wash well in running water to remove the mud covering the skin of tapioca. Cut the tapioca into 3/2 inch pieces. 

In a pressure cooker/pan add cut tapioca pieces, water (till the 1/4 inch of the pieces cover) and salt 1/2 tbsp or less amount. Pressure cook for 1 whistle and switch of the flame.

Remove the water and serve this will be tasty and healthy snack.

Pachai mochai sundal/poriyal (Indian lima bean dry curry)

Pachai mochai sundal/poriyal (Indian lima bean dry curry) - Preparation time 15 mins
We used to get lima bean during december, january season so you can try this dry curry. I used to pressure cook and make this curry as the skin of the bean will be slightly hard. It can be cooked in ordinary vessel also but will take little time.

Ingredients:-
Fresh indian lima beans - 2 cup or 100 gms
Sambhar powder - 1 tsp (or 2 tsp if you like the curry very spicy)
Salt - to taste
Turmeric powder - 1/2 tsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Curry leaves - 10
Sesame oil - 1 tbsp
Rice flour - 1 tsp
Water - 1/2 cup or till the beans get immersed in the vessel

Preparation method:-
In a vessel add indian lima beans, sambhar powder, turmeric powder, salt and required water.
Keep this vessel in pressure cooker. Pressure cook for 3 whistle and cook in slow flame for 5 mins.
When pressure is released take the cooked beans and keep.
In a tawa add oil, and heat. Add mustard seed to splutter and roat urad dal to golden brown. Add chopped curry leaves and cooked lima beans along with cooke water.
Let this cook till all the water is used for cooking process. Finally add the rice flour and mix well for few mins and switch of the flame.
Serve this with hot rasam rice or moor kuzhambhu sadham. This can also be given as a sundal (snack).
Surely you all will love this fresh lima bean dry curry (i.e. pachai mochai sundal or poriyal)

Ullunthu vellam methu vadai (Soft urad dhal & jaggery vada)

Ullunthu vellam methu vadai (Soft urad dhal & jaggery vada) - Preparation time 35 mins
Mom used to make this two types of vadai during pongal festival (Bhogi). Vellam vadai and milagu vadai. These vadai's will be different but tasty. She used to make this occasionally. Try making this.

Ingredients:-
Urad dhal - 1 cup (washed and soaked for 1/2 an hr)
Salt - a pinch
Jaggery (Vellam) - 2 tbsp (or medium lemon size)
Water - Only to sprinkle while grinding
Oil - To deep fry

Preparation method:-
Remove water from soaked urad dhal and grind in the grinder for few mins when it is almost soft add jaggery till the flour is fluffy.
Water is not required because adding jaggery while grinding itself will making the flour to desired consistency.
Add pinch salt to vellam vada flour to increase the sweet taste.
Heat the oil for deep frying. 
Take a silver sheet. Make small ball in the flour and make vada using the silver foil and fry in medium hot oil. If oil is too hot the vada will get burned.
When cooked and golden brown remove from oil and transfer to bowl. If excess oil remove using tissue.