85. Coriander-tomato chutney
Fresh coriander leaves(cilantro/parsley) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste
Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato
into medium sized pieces.Add the other ingredients and grind it in the blender into
a thick paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud
dal.Add the ground paste and fry till the raw smell dissappears.
86. Paruppu podi
gram dal - 1
toor dal or Pottu kadalai - 1
whole red peppers - 5
Roast the above without oil, add salt and asafoetida and grind into a very fine
powder.
87. Curd Vadai
Grind some grated coconut and green chillies into a thick paste.Add thnis to thick
curd and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into
a thick paste. Add salt, coconut pieces, black whole peppers, and asafoetida.Take
a small piece of plantain leaf or plastic sheet of paper and tap the flour on the
sheet into a round flat shape Make a small hole in the middle so that it gets fried
uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.
Put the vadai immediately in a vessel of water and after about 2 minutes add it to
the curd mixtue.Add fresh coriander leaves, boondi.Splatter with mustard and
asafoetida.
88. Vegetable Cutlet
Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)
Steam the vegetables in a pressure cooker or a food steamer and mash them into
a tight paste. Add grated onions, salt, red chilli powder, garam masala powder and
ground cinnamon(a pinch).Knead the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.Make
the vegetable mixture into evenly sized balls and roll over the rice flour and then
cover it with rawa.Deep fry the balls until they turn golden brown.
Side dish : Tomato ketchup