Fresh Garlic podi for idli and dosai (Poondu podi )

Making of Garlic powder for idli and dosai (Poondu podi ) - Preparation time 15 mins
This podi will be on great demand when mom prepare vendhaya dosai. The dosa will smell awesome and tasty sooo good because of that we will keep on eating. The dosa will be thick and very soft.
When mom prepare vendaya dosa she will make sure to prepare poondu podi also.

 She used to make in the hand grinding stone in which she used to make idli flour. You know sometimes in last minute only she will prepare this poondu podi so after preparing & removing the podi she will keep the stone closed with a plate. When she prepares the dosai we will put the hot dosai with sesame oil in the middle part of the stone to remove the podi and also to coat the hot dosa with the spicy poondu podi and will enjoy eating.

At any cost we won't get that good old golden days back in life :-). Those tasty mom made food will be ever lasting. Okay now we will see how to make this very simple poondu podi. This is another healthy way to consume the fresh garlic

Ingredients:-
Garlic pods - 20
Red chili - 8 to 10 (Roast to dark brown with little sesame oil in low flame)
Salt - to taste

Preparation method:-
In a kadai roast the red chili and cool it. Using mixer grind this to fine powder and transfer to a air tight container.
In the mixer add the peeled and crushed garlic pods, the ground red chili powder according to spice level. 
The garlic will also be spicy so add the chili powder in little quantity along with required amount of salt. (You can always add chili powder even afterwards if you want more spice and mix).
Using whipper button grind the mixture(garlic, salt, red chili powder).
Garlic naturally contains oil so it will be sticky only. You have to open the mixer jar and mix the ingredients with a dry spoon to get the garlic mashed well.
This will be an aromatic and somewhat paste like podi. Goes very well with idly and dosai. Particularly with vendhaya dosai :-).

Tomato Gravy (Thakkali Kosthu )

Tomato Kosthu in mom's method - preparation time 20 mins
This method of making tomato kosthu is slightly long, but mom used to cook in this way only. She used to make the kosthu powder when ever she makes but i used to make and store for few days. When compared to other chutneys this is bit special and will be cooked occasionally.

Ingredients:-
Tomato - 2 (Boil in water, when skin's break switch of and leave it to cool. Then peel the skin and finely chop or grind it along with two or three small peeled onion).
Onion - 2 (finely chopped i.e. small strips of 1/2 inch)
Red chili - 2 (make to 2 pieces each. Usually i remove the seeds in red chili in all my dishes)
Green chili - 1 slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Small onion - 10 (Keep 3 onions if u want to grind with tomato and fresh coriander leave else chop)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roasted and powdered 2 tbspn of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste

Preparation method:-
Boil in water, when skin's break switch of and leave it to cool.
Then peel the skin and finely chop or grind it along with two or three small peeled onion and little fresh coriander leaves (if available).
In a tawa add 1 tsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent color. Add turmeric, water, salt and boil till the onion is cooked.
Add boiled and grind tomato paste and cook till the raw smell of ground onion goes off or finely chopped boiled tomato.
Add coriander, chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes.
Due to dhal in the kosthu powder the gravy will become slightly thick.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes well with dosa and idli.