Seeyam

Ingredients:

• Wheat Flour - 1/2 cup
• Oil - To Fry
• Sugar - 4 - 5 tspn (as per the taste_
• Water - Little over1/3 cup
• Baking soda - few pinches

Procedure:

• Put wheat flour, baking soda, water in a bowl and mix it well
• Keep it covered for around 10 minutes
• Heat oil in a kadai
• Make small round balls and fry it 
• If Seeyam is not coming out puffy, you could add few pinches of baking soda to it
• Once fried, remove and serve hot or this can be eaten the next day as well

pottu kadalai urundai

Ingredients:

• Pottu kadalai (Split Chick Peas/ Dalia Channa)- 1 1/2 cups
• Jaggery - 1 cup
• Water - 1 cup
• Cardamom powder - 1 tspn

Procedure:

• Heat a pan and add water
• Once the water starts boiling, add the jaggery and cardamom and let it boil
• Stir this jaggery water continuosly until it reaches right consistency (syrup should not dissolve when a drop is added to plain water)
• Add the pottu kadalai to this, mix it and make the balls before the jaggery becomes hard.
• Store it in a tight container

kadalai urundai

Ingredients:

• Roasted peanuts without skin- 1 cup
• Karupatti (Jaggery)  - 1/2 cup (depends on your taste choice)

Procedure: 

• Crush the karupatti (Jaggery) into small piecess and urud dal
• Transfer this to the mixer jar, add the roasted peanuts
• Grind it coursely (not like a powder)
• Add jaggery if the it is not enough
• Transfer this mix to a plate and make it as small balls
• Store it in a tight container

pasi paruppu sambar (moong dal sambar)

Ingredients:

• Onion - 1/4 cup
• Salt - As required
• Sambar powder - 1 1/2 tspn
• Oil - 4 tspn
• Tomato - 1 medium size
• Egg plan (Kathirikkai) - 2 medium size
• Mustard seeds, urud dal - little
• Yellow split Moong dal (pasi paruppu) - 1/3 cup

Procedure:

• Cook the split moong dal seperately . Moong dal should be half cooked.
• Heat oil in a cooker and add mustard seeds and urud dal
• Add onion to it once the mustard seeds start sputtering
• Now add the cooked moong dal
• Add sambar powder, cut tomato, cut egg plant and required salt
• Add little water to this and cook for a whistle in the cooker
• Once done, remove from the stove and serve with rice, chapatti, dosa.

Vazhakkai kadalaparuppu kuzhambu

Ingredients:

• Channa dal - 1/3 cup
• Onion - 1/3 cup
• Salt - As required
• Sambhar powder - 2 tspn
• Mustard seeds , urud dal - Little
• Shredded Coconut - 1/3 cup
• Green Plantain - 1 1/2

Procedure:

• Cook channa dal seperately with enough water
• Add oil in a cooker and add the mustard seeds and urud dal
• Once the mustard seeds spatters, add onion and fry till golden brown
• Now, cut the green plantain (vaazhakai) into small pieces and add it to the onion and fry for a minute
• Add cooked channa dal to this
• Add the sambhar powder
• Meantime, grind the coconut nicely and add it to this. Coconut can be added more if you like more thick gravy
• Add salt and cook for a whistle and remove from the stove
• Serve with White rice, chapatti

kathirikai murungakai Puli Kuzhambu (Drumsticks kulambu)

Ingredients:

• Oil - 6 tspsn
• Onion - 1/3 cup
• Salt - As required
• Sambar powder -2 tspn
• Shredded Coconut - Little more than 1/3 cup
• Egg plant (Kathirikkai) - 3
• Drumsticks - 5
• Tamarind - little

Procedure:

• Heat the oil in cooker , add mustard seeds and urud dal.
• Add the onion and fry till golden brown
• Add the egg plant and drumsticks
• Grind the coconut nicely and add it to the pan
• Add sambar powder, salt
• Now add the tamarind water and mix it well
• Add little more water to make it right consistency
• Close the cooker and cook it till the vegetables are cooked
• Serve with rice, chappathi, dosa

Tips: You can add garlic to this if you wish to ..

Paruppu urundai kulambu

Ingredients:

• Oil - 6 tspsn
• Onion - 1/3 cup
• Salt - As required
• Sambar powder - 1 1/2 tspn
• Sombu (Fennel seeds) -1 tspsn
• Garam Masala - 1/2 tspn
• Shredded Coconut - 1/3 cup

Procedure:

• Refer the link in my blog dal vada (paruppu vada) to make the paruppu vada.
• Instead of making flat vada, make it as small balls and fry it till golden color
• Heat the oil in kadai 
• Add the onion and fry till golden brown
• Add the garam masala powder to it
• Grind the coconut and sombu (Fennel seeds) nicely
• Add it to the frying onion
• Now add salt, sambar powder and add little water
• Boil this for few minutes
• Add the vadas prepared as above to the boiling gravy
• Remove from stove after 5 minutes
• Serve hot with rice, chapatti, dosa