Dal Vadai Morkuzhambhu

Ingredients:

Thick Yogurt             - 3 cups

Green chilies              - 4

Grated Coconut         - 1 tbs

Ginger                       - 2 small pieces

Soaked Channa Dal   - 2 tbs
Jeera                          - 1 tsp

Cashew                      - few (optional)
Salt

Tempering:

Dry Red Chilies         - 2 broken

Mustard Seeds           - 1 tsp

Urad Dal                    - 1 tsp

Curry Leaves             -  few

Hing                           -pinch
Onion Vadagam         -1 (optional)

Method:

              Grind Green Chilies, Jeera, Coconut, Ginger, Dal and Cashew to a paste. Take yogurt in a big bowl and whisk gently to make a smooth liquid. Add turmeric and the ground paste to the yogurt and blend it well. Pour the yogurt mixture in a heavy bottomed saucepan and let it cook in simmer. Once it gently started to boil add the Dal Vadas to the gravy. Switch off the stove. Heat oil in a kadai and do the tempering and add it to the yogurt mixture.



   Notes: You can make this gravy with vegetables like Okra or White Pumpkin.  Boil the vegetables in little water with salt and turmeric and add it to the gravy.

     Serve morkuzhambhu with white rice and chembu(taro root) fry. Yummy!

Swiss Chard Poriyal

Swiss Chard Poriyal

Ingredients:

         Swiss Chard       -  1 Bunch (Cleaned & Chopped)
         Onion                 -  1 Chopped
         Red Chili            -  2  Broken
         Hing                   - 1/4  tsp
         Mustard Seeds   - 1 tsp
         Urad Dal            - 1 tsp
         Curry Leaves      - few
         Grated Coconut  - 2 tbs
         Salt

Method :
                   Heat oil in a pan. Add Mustard seeds and Urad Dal. Once the mustard seeds crackle, add broken red chili , curry leaves , hing and onion. Once the onion is cooked, add the chopped greens and salt. Let it cook till the greens become tender. Garnish with grated coconut.
                   Serve with Rice , Sambar and Papad.