Ulundu Vadai

Ingredients

1. Urad dhal - 1 cup
2. Ginger - 1/2 inch bit
3. Green chilli - 1 
4. Pepper - 1/2 teaspoon
5. Cumin seeds - 1/2 teaspoon
6. Salt to taste
7. Rice flour - 1 tablespoon
8. Asaefoetida - 1/4 teaspoon
9. Curry leaves - 10 nos
10. Required oil - 3 cups
11. Chopped coriander leaves - 1 tablespoon

Procedure

• Wash and soak dhal for 2 hours
• Without adding more water grind to a soft dough for about 20 minutes.
• Add chilli, ginger, asafoetida and grind it for 3 minutes
• Add salt, pepper, cumin seed, curry leaves, coriander leaves and rice flour and mix well.
• If the vadai dough if not very lose you need not add water
• Heat the oil in deep frying pan.
• When it is hot make the dough to small orange size ball.
• Transfer the vadai to the oil slowly.
• Fry 4 to 5 vadais at one time in the oil.
• Turn them on both sides to make it golden yellow color
• Remove them from the oil and spread it on the paper towel to absord excess oil.
• Eat the vadai with coconut chutney or tomato ketchup

Sambar vadai: Add the required amount of vadai to the boiling sambar and allow it to be soaked for 5 minutes. Sambar vadai is ready to use.

Picnic Thuvayal

Ingredients

1. Grated coconut - 4 cups
2. Green chilli - 12 to 15 
3. Tamarind - Small amla size ball
4. Salt to taste
5. Urad dhal - 2 Tablespoons
6. Channa dhal - 2 Tablespoons
7. Mustard - 2 Teaspoon
8. Curry leaves - 15 leaves
9. Oil - 1.5 tablespoons
10. Asafoetida - 1 teaspoon
11. Ginger - 1/2 inch piece
12. Coriander leaves - optional

Procedure

• Heat 1.5 tablespoons oil and season mustard, channa dhal, uraal and asafoetida
• When the mustard splutters and the dhals change to golden color, add curry leaves and transfer to a cup
• Now again keep the same pan on the stove and saute the chilli and ginger for 3 minutes.
• Remove and add the coconut scraping to this pan and saute that for 5 minutes at low heat
• Add chilli, tamarind, ginger and salt with 3 tablespoons of water
• After 3 minutes of grinding, add the sauteed coconut scrapings with tablespooons of water and grind coarsely
• Then add all the fried seasonings and grind in the mixer for 3 minutes
• Remove from the mixer and eat with idli, dosai or uttapam.
• You can eat this with hot rice, oil one spoon and pappadum.

Vegetable Kozhakattai

Ingredients

1. Chopped Carrots - 3 Tablespoons
2. Chopped Cabbage - 2 Tablespoons
3. Chopped Beans - 2 Tablespoons
4. Green Peas - 1 Tablespoon
5. Peeled and chopped potato - 2 Tablespoons
6. Chopped green chillies - 1/2 Teaspoons
7. Chopped onions - 2 Tablespoons
8. Salt to taste
9. Turmeric powder - 1/4 teaspoon
10. Chilli powder - 1/4 teaspoon
11. Lemon juice - 1/4 teaspoon (optional)
12. Chopped coriander leaves - 2 Teaspoon
13. Dhania powder - 1/4 teaspoon
14. Mustard - 1/2 teaspoon
15. Oil - 2 Teaspoon

Procedure

• Heat oil and season the mustard. 
• Add chopped onions and saute for 3 minutes. 
• Now add all the chopped vegetables with salt, turmeric powder, chilli powder, dhania powder and cook on slow fire by covering with a lid. 
• When it is done add chopped coriander leaves. 
• Remove from fire and keep aside. Add lime juice - optional 

For Kozhakattai

1. Fine Rice Flour - 1 cup
2. Water - 2 cups
3. Oil - 2 teaspoon
4. Salt - a pinch

• Make a thick batter with rice flour, salt and water. 
• Heat oil and add the batter and stir well quickly to avoid lumps. 
• Now this will become a cooking dough after 3 minutes of stirring. 
• Remove from fire. Take a lime size dough with your oil greased hands. 
• Press the flour on your palm and make it a round shape and fill with 2 teaspoon of vegetable mixture in the center. 
• Now close the circle into a half circle and seal the sides. 
• Steam the Kozhakattai in a cooker for 10 minutes without the weight on the cooker. 
• When ready eat with coconut / coriander / tomato chutney