MEDHU VADA

Required:
Black gram dal-1 cup
Green chilly-3
Curry leaves-1 sprig
Salt to taste
Oil to fry

Preparation:
Soak the dal for 6 hours. Grind into a thick and smooth paste in the blender. Do not add more water. If required add little water to make smooth and thick paste. The consistency for the batter can be checked by pouring the batter in water. If it immerse in water then it is harder and if it disperse then its more watery. Add finely chopped green chilly and curry leaves to the batter. Add salt and mix well with hands. The batter should be aerated. Heat oil in a kadai. take little amount of batter, flat it and make a hole in the middle. Fry in medium flame. Serve with coconut chutney and sambar.

Variation:

1.Finely chopped onion, black pepper corns, coriander leaves, mint, any soft variety greens can be added of your choice.

2.To make vegetable medhu vada add finely chopped cabbage, carrot and coriander leaves.

CORIANDER MANGO CHUTNEY

Required:
Coriander leaves-1/8 bunch
Raw mango (1 inch pieces)-4
Green chilly-5
Coconut scrapping-3/4 cup
Asafoetida powder-2 pinches
Salt to taste

For seasoning:
Oil-1 tsp
Mustard seeds-2 pinch
Black gram dal-1/2 tsp

Preparation:
Grid all the ingredients together and season with mustard and black gram dal. Serve with ghee roast, crispy dosa, adai or idly.

SIMPLE FISH CURRY-1

Required:

Fish (any variety)-1/2 kg

Tamarind-3/4 gooseberry sized

Turmeric powder-1/2 tsp

Chilly powder-1 tsp

Coriander powder-3/4 tsp

Fenugreek seeds-1/3 tsp

Small onion-8

Pepper corns-8

Coconut milk-10 cups

Salt to taste

Preparation:

Clean the fish. Grind tamarind, fenugreek seeds, onion, turmeric powder, chilly powder, coriander powder and pepper corns together to a fine paste. Mix this with fish and add salt. Add coconut milk. Keep in high flame for 10 minutes. Then low the flame and cook for another 15 minutes. Serve hot with white rice or hot idly.