Green gram Dhal Sambhar/ Pasipayiru kuzhambhu

This green gram is also used for preparing sambhar in kongunadu kitchens. This gram can also be used for preparing vadai which i will post it later.

This is the picture of pasipayiru/ Green gram:

Here comes the recipe for kuzhambhu.

Ingredients:

Green gram - 1 cup

Tomatoes - 1

Turmeric powder - 1/4 tsp

Salt

Garlic - 10 flakes

To temper:

Sambar onions - 1/2 cup - chop it

Green chillies - 3 - slit into two

Curry leaves - few

Jeera - 1 tsp - crush it by placing in the palm of one hand and press it using the other hand to get a better flavor.

Dhaniya seeds - 2 tsp - do as such above

Method:

1. Wash and cook green gram in a mud pot adding water and garlic,tomatoes to it.

2. Add turmeric powder and salt and keep it aside.

3. In a kadai, heat oil and temper with the given ingredients.

4. Add crushed jeera and dhaniya seeds.

5. Remove and add it to the cooked gram dhal.

6. Keep this on low flame for 5 min and switch off the flame.

7. Using a blender/ "paruppu mathu" blend them well so that it mashes nicely. This is the image for "Paruppu mathu". This is the one used for blending all sambhars, masiyal/gotsu here in kongu people's kitchen. Here they will say as " kadanjathu" when they use this "mathu".

 8. Serve with rice, Chapathis and idlis.

Before blending well with " paruppu mathu".

 After blending well:

With rice and avarakkai poriyal:

Instant Payasam with left over rice

I got this recipe from my sister's mother in law. A great and quick recipe that can be prepared in 10 min. If you use normal white sugar, the taste will be different. Or else try with brown sugar. The rice must be used on the same day when you had cooked. Here comes the recipe.


Ingredients:

Left over cooked rice - 1 cup

Grated coconut - 1/3 cup

Jaggery/ Vellam - 1/2 - 3/4 cups - grated

Cashew - few

Raisins - few

Ghee - 2 tbsp

Milk/Water


Method:

1. Grind left over rice along with cocnut and jaggery coarsely or finely according to your taste.

2. In a pan, pour this paste and add if it is thick you can add milk or water to make a watery consistency.

3. Allow it to boil for 3 min.

4. Fry cashews and raisins in ghee and garnish.