Kadappa

This is the recipe which i learnt from one of my dear friends. This is how she makes this awesome gravy which goes well with Dosai, Chapathi / Roti. One of the simplest and easiest side dish gravies that also stay light on stomach. The recipe follows.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Moong Dal                   - 1/2 cup (Pasi Parupu)
Big Onion                    - 1
Tomato                         - 1
Chopped Coconut        - 3 tbsp
Green Chili                   - 1
Chopped Ginger           - 1 tsp
Chopped Garlic            - 1 tsp
Whole Garam Masala  - Each 1
Salt                               - As required
Turmeric Powder          - 1/4 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Chop finely Big onion, tomato. Slit Green Chili. Grind coconut to a fine paste adding little water.
• Take a cooker. Add washed moong dal, slit green chili, chopped onion, tomato, ginger and garlic to it. Add enough water , turmeric powder and cook everything together. I used to cook in high flame for 5 continuous whistles. 
• Heat oil in a pan. Add Whole Garam Masala such as Cinnamon stick, Cloves , Star Aniseeds and also Curry leaves.
• Saute for a minute and then add cooked dal mixture. Add ground coconut paste and enough salt.
• Mix everything well and switch it off when the gravy starts to boil. Your Kadappa is ready to enjoy with Idli , Dosai , Chapathi / Roti.

Potato Gothsu

This is the recipe which  i learnt from one of my dear friends. When ever i visit her place, she will make this Potato gothsu and hot steaming dosais especially for me. Right from day one, i liked this gothsu a lot. That tempting recipe is for you..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Potato                     - 1 (medium size)
Big Onion               - 1 (small size)
Tomato                    - 1 (small size)
Salt                          - As required
Turmeric powder     - 1/4 tsp
Mustard Seeds         - 1/4 tsp
Urad Dal                  - 1/4 tsp
Curry Leaves           - few
Oil                            - 2 tbsp

To Grind:

Chopped Coconut    - 3 tbsp
Dry Red Chili          - 2
Cumin Seeds            - 1/4 tsp (Seeragam)
Fennel Seeds            - 1/4 tsp (Perunjeeragam / Sombu)

Procedure:

•  Chop finely Big onion, Potato and Tomato. Grind everything under ' To Grind' adding little water.
• Heat oil in a pan. When its hot, add Mustard seeds and Urad dal to it.
• When they splutter add chopped onions and curry leaves to it.
• After they turn translucent, add chopped potato to it.
• Saute till potato is half cooked and then add chopped tomatoes.
• Add  Salt, Turmeric powder and ground masala after tomato has been cooked.
• Add also enough water and cook the gravy in medium flame, till everything is cooked completely and the gravy reaches needed consistency. 
• Adjust the spice according to your taste.It tastes so good with Dosai and Idly.

Tiffin Sambar

Tiffin sambar mainly differs from other sambars in the use of Tamarind and masala.  No tamarind should be added to this Tiffin sambar because sourness in tomatoes would be sufficient to give the desired taste.  The recipe follows.

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Toor Dal              - 1 cup
Big Onion            - 1
Tomato                - 1
Carrot                  - 1 (Medium Size)
DrumStick           - 1
Mustard Seeds     - 1/2 tsp
Urad Dal              - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp
Green Chili          - 1
Curry Leaves       - few
Coriander Leaves - few
Turmeric Powder  - 1/4 tsp
Salt                        - As required
Asafoetida             - a pinch (Hing /Perungayam)
Oil                         - 1 tbsp

To Grind:

Tomato                 - 1
Dry Red Chili       - 2
Coriander Seeds   - 1/4 tsp (Malli)
Fried Gram           - 1/2 tsp (Pori Kadalai)
Grated Coconut    - 2 tbsp

Procedure:

• Cook well Toor Dal with a pinch of asafoetida, turmeric powder and a tsp of Gingely Oil.
• Chop Big onion Lengthwise. Slit Green Chili. Chop  carrot and drumstick into bigger size pieces. You can also use any other vegetables. Chop finely one tomato.
• Dry roast Dry red chili, Coriander seeds and grated Coconut. Grind it with another tomato and fried gram.
• Heat oil in a pan. Add mustard seeds, Urad dal and Fenugreek seeds to it.
• When they splutter add asafoetida. Add also chopped onions and curry leaves.
• When they turn translucent, add chopped vegetables.
• Saute it for some time and then add chopped tomatoes.
• Cover with a lid and cook it. When the vegetables are half done, add enough salt, turmeric powder and ground masala.
•  Saute till raw flavor goes off and after that add it to cooked dal. Add enough water and cook everything for a whistle.
• Garnish with coriander leaves and enjoy with Idli or Dosai of your choice.