Potato Podimas

Ingredients

Raagi vermicelli - 200 gm
Onion - 1
Green chilli - 1
Curry leaves - 8
Grated coconut - 1 cup
Mustard seeds - 1/2 tsp
Channa daal - 1/2 tsp
Splitted ulundu daal - 1/2 tsp
Cooking oil - 1 tsp
Salt to taste


Method

1. Take 1 litre of water add raagi vermicelli and salt, and leave it for 3 minutes and drain the excess water. Then cook it in the steam for 5 mins.
2. Let the cooked vermicelli cool in the normal room temperature.
3. Cut the onion and green chilli into small pieces.
4. Heat the pan and add oil, mustard seeds, channa and ulundu daal.
5. Add the onion, green chilli pieces, curry leaves and grated coconut and fry for 3 mins.
6. Add the cooked vermicelli and a little bit of salt. Mix thoroughly and fry it for 5 mins.

Chettinad Paruppu Urundai Kulambu

Ingredients

For Kola Urundai

Finely sliced small onion - 3 table spoon
Chopped coriander leaves - 1 table spoon
Tuvar daal - 1/2 cup
Bengal gram - 1/2 cup
Grated cocunut - 3 tea spoon

Grind together below
Red chillies - 8
Ani seeds (sombu) - 1/4 tea spoon
Cumin seeds (seeragam) - 1/2 tea spoon
Cooking oil - 1 tsp
Salt to taste

Grind above spices to fine paste.

Method (For Kola Urundai)

1. Soak tuvar daal and bengal gram for 2 hours.
2. Strain water completely and grind coarse together with above grind spice paste.
3. Add sliced garlic, onion, grated cocunut, coriander leaves to ground paste and mix well.
4. Make into lemon sized balls and arrange in greased idli plate and steam for 7 to 8 min.
5. Add the balls (koftas) to boiling gravy.

Ingredients

For Paruppu Urundai Kolambu

Small onion - 1/2 cup
Garlic - 6 flakes
Tomato - 4
Thick tamarind extract - 1/4 cup
Salt as required

Grind together

Red chillies - 12
Coriander seeds - 2 table spoon
Cumin seeds - 1/3 tea spoon
Ani seeds - 1/4 tea spoon
Poppy (kas kasa) seeds - 1 and 1/2 tea spoon

Fry the above spices in little oil. Dry roast idli rice 2 tea spoons till it puffs up. Grind everything together with 1/4 cup of grated fresh cocunut.

For Seasoning

Oil - 2 table spoon
Mustard seeds - 1/4 tea spoon
Fenu greek seeds (Vendhayam) = 1/4 tea spoon
Ani seeds - 1/4 tea spoon
Curry leaves few

Method (For Paruppu Urundai Kolambu)

1. Peel onion and garlic and slice into thin strips.
2. Cut tomatoes finely.
3. Heat oil. Add seasonings, garlic and then onions.
4. Fry till golden brown and then chopped tomatoes.
5. Stir till it become pulpy and pour diluted tamarind extract, ground paste, salt and boil for few minutes.
6. Add steamed kola urundai and boil for another 2 minutes.
7. Serve hot with cooked rice.