Bele Idly / Toordal Idly

• Toordal - 1& 1/2 cups (soaked for at least 6 hours, makes 12-14 idlies)
• Onion (one small), cilantro leaves (one handful), green chilies - 2 all of them chopped finely.
• Carrot - 1 grated.
• Cumin seeds - 1 teaspoon.
• Salt.

Method:

• Soak toordal for at least 6 hours, by adding little water grind them to coarse paste.
• Then add finely chopped onion, cilantro, chilies, grated carrot and cumin. Add salt and mix well.
• Add more water if required to make it to medium consistency. Batter should not be too thick or too thin.
• Smear little oil on to idly pans, pour the batter and steam for about 15 minutes.
• Allow the pan to cool a little so the idlies come out easily from the pan.
• I like to serve with little bit ghee and coconut chutney. Enjoy!

Spring Onion Curry

Veggies

2 bunch of spring onion.

1 medium size tomato

Spices

1tsp of sambhar powder (or any curry powder)

1tsp of jaggery or brown sugar

1/2 tsp of tamrind paste or about 2tsp juice of tamarind soaked in water

salt as per taste

To garnish fresh coconut and few spring onion( this is optional)

1tsp of oil and mustard seeds for seasoning.

Method :

1. Heat a tsp of oil, when hot add mustard seeds. When it starts to pop add veggies.

2. Saute it for few minutes( both tomato and sp onion take less time to cook). Than add all the spices. Add water and let it cook for 10 min or so.

3. Taste it to make sure all the spice and salt are well adjusted. Finaly garnish with coconut and few sp onions.

4. Tastes good with chapathis