WHEAT VEG UPPUMA WITH VALLARAI / ASIATIC PENNYWORT

Ingredients:

Oil - 1/2 tsp
Green gram splits - 1 tsp
Mustard seeds - 1/4 tsp
Onion (chopped) - 1/4 cup
Chopped potato and carrots - each 1/4 cup
Vallarai keerai (chop finely) - 1 cup
Wheat samolina - 1 cup
Water - 2 1/4 cups
Turmeric powder - 1/4 tsp
Salt to taste
Grated coconut - 1/2 cup
Coriander leaves to garnish

Preparation:

Set flame to medium and heat oil in a wide pan and splutter mustard seeds. Now add green gram splits and then saute onion.


Now add potatoes and carrots. Saute for a while and add vallarai keerai.


Add water, increase heat to medium high and allow to cook for 5 minutes.


Add salt to taste and turmeric powder. Now add wheat semolina and stir continuously. When mixed well and becomes thicker add coconut and mix well.


Garnish with coriander leaves and serve hot with chutney or plain.

THINAI / FOXTAIL MILLET KUZHIPANIYARAM

Ingredients:

Thinai - 1/2 cup

Partially boiled/puzhunkal ponni rice - 1/4 cup

Black gram splits - 1/4 cup

Oil - 1 tbsp

Finely chopped onion - 1/2 cup

Finely chopped ginger - 1 tbsp

Mustard seeds - 1.2 tsp

Grated coconut - 1/2 cup

Green chilies - 2 (finely chop)

Curry leaves - 2 sprigs (finely chop)

Salt to taste

Oil for the pan

Preparation:

Soak thinai, rice and black gram splits for 1 hour. Now grind it to a fine batter in a mixer grinder. Can grind in a wet grinder too. 

Add salt and allow to ferment overnight.

Heat oil in a pan and splutter mustard seeds. Then add ginger and when it turns golden add onion. When it turns translucent set aside. 

Green chilies can also be added with onion. I did not add now because I am preparing for my kids too. So I add later. When it is cooled add to the batter along with coconut and curry leaves. If green chili is not added before then add now.

Mix well. The consistency must be a little thinner than idli batter.

Heat kuzhipaniyarakkal in medium high heat and add 1/2 tsp oil in each pit. Pour 1 tbsp batter in each pit.


When it turns golden color turn and allow to cook on other side too.


When done serve hot with any chutney. But it tastes very good with cashew coconut chutney and tomato chutney.

CREAMY CASHEW COCONUT CHUTNEY

My mothers coconut chutney tastes creamy. I never tasted such chutney anywhere else. The secret is in cashews. Try and I am sure that no one gets disappointed. 

Ingredients:

Grated coconut - 1 cup

Green chili - 3

Cashew nuts - 6

Tamarind - 1 small piece

Salt to taste

Oil - 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves - 1 sprig

Preparation:

Grind coconut, cashews, green chilies, tamarind, salt and grind to a smooth paste with little water.

Heat oil in a pan and splutter mustard seeds. Then add curry leaves. Now add this seasoning to the chutney and serve with idli, dosa, vadai or kuzhipaniyaram.