Kozhukkattai

Ingredients:

1. Rice flour – 1 cup

2. Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2
3. Water – 1 cup
4. Salt - to taste


HOW TO PREPARE ?

* For the filling:

Dahi Idli

Ingredients

1. Mini Idlis – 18 (refer notes)
2. Yogurt – 2 cups (preferably non sour)
3. Coconut – 2 tbsp
4. Green chilli – 2
5. Ginger – 1/2 -1 tsp, chopped
6. Sugar – 1-2 tsp
7. Onion – 1, finely chopped
8. Kara boondi/sev – 1/4 – 1/2 cup (refer notes)
9. Small/pearl onion – 2 tbsp, sliced
10. Dried red chilli – 1-2
11. Curry leaves
12. Coriander leaves – 2-3 tbsp, chopped
13. Milk – 1/4 cup (optional)
14. Salt
15. Oil

How to Prepare ?

Kadala Curry

Kadala curry is one of the tastiest curry used as Side dish for Breakfast. Its a best combination with Puttu and Appam...

Ingredients

1. Black Chickpeas/Chana/Kadala – 1 cup
2. Turmeric powder – 1/4 tsp
3. Sliced coconut pieces (thenga kothu ) – 3 tbsp
4. Onion – 1 large sliced and chopped
5. Pearl onions – 4 sliced
6. Green chillies – 3 slit
7. Curry leaves – A sprig
8. Red chilly powder – 1 tsp
9. Turmeric powder – 1/8 tsp
10. Mustard seeds – 1/4 – 1/2 tsp
11. Dry red chillies-2
12. Coconut oil – As required
13. Salt – To taste

To roast and grind to a paste

1. Grated coconut – 3/4 – 1 cup
2. Pearl onion – 2 sliced
3. Coriander seeds – 1 1/2 tbsp (You can use coriander powder instead, add it while making the gravy)
4. Whole spices – (Fennel seeds – 1/4 tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – 1/2 tsp, star anise (thakolam) – 1 petal)

HOW TO PREPARE...?

• Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.
• Heat 1 tsp oil in a pan and add the coriander seeds & whole spices.
• Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside.
• Grind it to a paste when it cools down.
• In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
• Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves.
• Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala.
• Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency. 
• Switch off and serve hot with Puttu.