CURRY LEAVES PODI

INGREDIENTS:
Curry leaves  -1 and1/2 cup 

Pepper-1/2 cup
Cumin seed-1tsp
Salt to taste.

METHOD:

1)Wash the curry leaves and drain the water completly.
2)Put in cloth for 1/2 hour to dry.  

3)Fry pepper and cumin seed in a Kadai.

4)Fry curry leaves in low flame,deep fry,let all the aroma

things to cool for 5 min.
5)Add all things to the mixie and grind nicely.
6)You can get the fresh aroma of the podi.
7)Usually all of them make it like idli podi type with urad dal but this one gives you fully the aroma and goodness of curry leaves.

IDLI MILLAGI PODI

Millagai Podi with idli is good combination. It helps  in the emergency times like if it is power cut we can have podi, and it goes well with dosai also.

INGREDIENTS:
Long Red chillie -20nos
Urad dal-1 1/2cup
Bengal Gramdal-3spn
Rice-3spn
Curry lvs-1/4 cup
Asafoetida-1/4 spn salt to taste.

METHOD
1)Take a kadai and fry one by one.
2)Start with chillie,urad dal  asafoetida, rice, bengalgram

,end with curry leaves fried well.Leave it to cool.
3)Grind chillie and salt first in the mixie well.
4)Grind all the things with it well.And now we will get the aroma.

**Grind coarsely**

SNAKE GOURD PITLAI

Bitter gourd pitlai is quite normal whereas this Snake gourd pitlai is a very different and a spicy one. This is one of my favourite dish and also my children loves it like anything.
The aroma in the half done stage will tempt you to taste it.

INGREDIENTS
Snake gourd-1/2 kg
Big onion-3 nos
Grated coconut-1 cup
Ginger garlic paste-1/2 tsp
Oil-1 small cup
Bengal gram dal-1 big cup 

Sombu-1/2 tsp
Chillie pow-1 tsp
Salt to taste

METHOD
1) Soak bengalgram dal for 3 hours and drain the water completely.

2)Take a kadai and fry one by one.
3)Start with sombu, grated coconut, finely chopped onion and end with the finely chopped snake gourd.
4)Grind gently all things one by one in the same order as we fried  and collect all in a bowl. 
5)Put half cup bengalgram dal with the collected bowl and grind the other half well in the mixie.
6)Now add salt, chillie powder, ginger garlic paste,and mix all well.
7)In a kadai pour oil and add all the mixed conted to it and fry in low flame.
8)Saute it often and fry it in the low flame for 1/2 an hour.
9)That's it. . . Yeah. .  the toasted aroma will make sure you that the  snake gourd is ready to tingle your tastebuds.
10) Its the best pair for Sambar rice and to know its real taste just take it with curd rice.
Though it may seem little longer process, in short its a process of low fry, grind and deep fry of all the items. Try this and ask your family to guess What's the vegetable ???

MILLAGU KUZHAMBU

This week let's check out the traditional and also a medicinal - Millagu kuzhambu.This kuzhambu works effectively to cure heavy cough and cold.
Ingredients: (to grind)
Pepper-1 tsp
Chillie powder -1tsp
Coriander powder -1/2 tsp  

Grated Coconut-1 big cup
Before grinding all the above it has to be fried. Begin with pepper, then coconut and finally add chillie,coriander powder and fry till all turns to dark brown colour. Keep those aside and let it cool. Then finely grind these to paste.

Ingredients:(To temper)
Oil-1 small cup
Mustard-1/2 tsp
Fenugreek-1/2 tsp

Ingredients

Tamrind-lemon size
Garlic-10 nos
Small onion-10 nos
Drumstick-2 nos
Curry leaves-little

METHOD
1)Soak the tamarind in hot water for 10 mins and keep it extract the juice.

2)Pour oil in a kadai and temper the mustard ,fenugreek then add the garlic,onion,drumstick fry lightly.
3)Add the pepper,coconut paste and bring it to boil for 5 min. 

4) Now add the tamarand juice and salt.
5)Leave it to boil well for about 10 min and then add the curry leaves. 

6) Now, the special millagu kuzhambu is ready to eat.
7) It goes well with pappad and poriyal.