Karnataka Bisibelabath

Ingredients:

• Rice - 1 cup
• Toor dal - 1/2 cup
• Boiled vegetables(Carrot, potato, peas) - 1 cup
• Small onions - 1/2 cup
• Tamarind paste - 1 tbsp
  
• Coconut grated - 3 tsp
• Curry leaves
• Salt
• Oil
• Mustard seeds
• 1/4 tsp turmeric
  

To grind:

• 1 tbsp Urad Dal
  
• 1 tbsp channa dal (Bengal Gram dal)
• 1/4 tbsp Fenugreek seeds
• 1 tbsp Daniya (Coriander Seeds)
• 2-3 cloves
• 1 small cinnamon stick
• 5-6 dried red chillies ( or as per taste)
• 1/4 tsp Asafoetida

Method :

• Dry roast the ingredients (except the coconut) for the powder until aromatic and golden reddish yellow.
• Grind these into a powder along with coconut and set aside.
• In a pan, in a tsp of oil, add the mustard seeds and when they start popping, add the onions till soft.
• Mix the tamarind paste in 2 cups of water and then add this to the onions. Cook until the raw smell of tamarind leaves. Then add the boiled vegetables, turmeric, salt along with the cooked Toor dal and mix well. Once they start boiling, sprinkle the prepared powder and mix lightly.

Puffed rice balls / Pori urundai

 Pori Urundai is very special for Karthigai Deepam. Missed my paati , while making this.

 

 

  
 Ingredients:

• Pori
• Jaggery - 500 gms
• Till - little
• Dried Gingerpowder - 1 tsp
• Dried Coconut - 50 gms
• Cardamom -little

 

Method:

• Add Jaggery in water, allow it to melt. Strain the impure particles in it and add cardamom powder to it. Allow it to boil.

• Till it becomes as thick paagu(when its checked it should stand in water without dissolving ,next to adirsam padham)

 

• In another vessel, add pori , Ginger powder.
• Mix the paagu with this pori and mix it well. apply ghee in both hands and make balls.
• If you have any moulds like paruppu thenga, you can use that as well.
• Tasty pori urundai ready.

 

  Linking to Christmas event by Priya and Divya !!!

 Linking to Hubby's Delight

SENDING THIS TO NIVEDHANAM'S GIVEAWAY !

 

Peas Rice

Ingredients:

• Rice - 2 Cups
• Peas - 1/4 cup
• Onions - 2
• G.Chilly - 3
• Jeera - 11/2 tsp
• Salt to taste.
• Garam masala - 1 tbsp
• Curry leaves
• Coriander leaves

Method:

• Wash the rice and soak it in 4 cups of water.
• Take the pressure cooker , add oil.
• Temper jeera, add curry leaves, chilly, onions and fry them well. Add the soaked peas/ fresh peas, ass garam masala to it.
• Add the soaked rice and required salt.
• Pressure cook it for 3 whistles.
• Garnish with Coriander leaves.