Vengayam and pasiparupu idiyappam - Preparation time 20 mins
Make idiyappam using idiyappam flour and idyappa mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Color will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces.
Ingredients:
Small onion - 10 to 15 (peeled and chopped to small pieces)
Green chili - 2 chopped to small pieces
Sesame oil - 2 tbsp
Curry leaves - 6
Salt - as required
Split boiled mung dhal - 2 tbsp
Mustard - 1/4 tsp
Split Urad dhal - 1 tbsp
Grated coconut - 1 tbsp
Preparation method:-
In a kadai add sesame oil, mustard to splutter, urad dhal to golden brown. Now add chili, onion, few curry leaves. Cook till onion is glossy.
When onion is cooked switch of the flame.
Add the cooked idiyappam (2 cup), salt, coconut, cooked mung dhal.
Mix well till all the ingredients blend with idiyappam.
This is healthy, tasty and filling break fast.
Wish you all a very happy, enjoyable and prosperous new year.
Making of dough (mavu) for idiyappam and kozhukattai - Preparation time 1 hr (without rice soaking time :-))
Idyappam is a very healthy tiffin making dough will be bit time consuming. Usually my mom used to prepare dry idiyappam dough and give which can be used for an year. I will share the preparation method of that dough later. Now i am providing a method which can be made in home.
Ingredients:
Raw rice - 1 cup
Water - 1.5 cup
Salt - as required
Sesame oil - 3 to 4 tbsp
Preparation method:-
Soak the rice for 2 hours. Remove the soaked water and grind to smooth paste with required amount of water (in mentioned 1.5 cup).
Mix the smooth paste with remaining amount of water.
Transfer to heavy bottomed pan and boil in slow fame. Keep stirring continuously else lumps will form.
If you feel difficult to stir continuously switch off the flame and mix well and switch on the flame again.
Add sesame oil and stir well till it become thick dough (like chapati dough).
The dough will look shinny if it is too sticky you can add few tsp of sesame oil.
When you make ball it should be smooth without cracks.
This dough can be used for kozhukattai and also for making idiyappam.
Using above Idiyappam flour, idiyappam mould (acchu) and idli cooker we can make idiyappam.
Insert required amount of dough in the mould. Press over the idli plate circularly so it might be like noodles.
Cook this in idli cooker. After few mins (app 5 to 10 mins) the colour will be slightly changed. You can also press the cooked flour in your hand and see (it wont be sticky).
Transfer this to a plate. If it has been properly cooked even single string wont stick to the idli cooker plate.
You can make different varieties of idiyappam using above idiyappam. I will publish the varieties in this blog. Keep viewing.
Carrot and Broad bean gravy (carrot & avarakkai kootu) - Preparation time 15 mins
Usually we won't be make carrot kootu as it will be too sweet so we can add carrot to avarakkai and make the below kootu. When i went to one of relative house they cooked this kootu. Actually they did with small piece of carrot but i tried with little more. You can try it out
Ingredients:-
Avarakai - 1 cup (chopped to small pieces)
Carrot - 2 small size (Skin peeled and chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Thalikkum vadagam - 1
Pepper coarsely ground - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin (Jeera) seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Boil water with turmeric, salt & sambar powder. When water boils add avarakai, carrot to cook.
Add cooked dhal to vegetable and boil. Switch of the flame
In a tawa add thalikum vadagam (which is made of jeera, urad dhal, onion, mustard, castor oil, etc) to splutter and pepper powder.
Ground coconut along with cumin seed to coarse paste. Add this to the kootu and mix. Finally curry leaves.
Kootu and 1/4 tsp of ghee can be mixed with rice and taken. It will be very tasty.
Mangai ingi salad - Preparation time 5 mins
This is seasonal usually we will get more dring year end. If will be like ginger but will contain little taste of mango also. Goes well with curd rice. Simple to make.
Ingredients:-
Mangai ingi - chopped finely 1 cup (Wash well and remove the skin part. Chop to small cubes)
Lemon juice - 2 tsp
Salt - to taste
Mustard - 1/4 tsp (optional)
Sesame oil - 1/4 tsp (optional)
Preparation method:-
In serving bowl mix chopped mangai ingi, lemon juice and salt. Mix well and check the taste.
You can serve this with curd rice. It will taste good after few hours because it will absorb the essence into mangai ingi.
If you want you can garnish. Heat oil, add mustard to splutter and garnish the mangai ingi.
When onion is cooked switch of the flame.
This is healthy, tasty and filling break fast.
