Keerai Kootu

Matter:-

keerai two cups
moong dal 100 gms
coconut half cup
green chilly one
salt

seasonings

oil
mustard
urad dal

Method:-

boil the keerai separately

cook the dal separately

grind the coconut, green chilly to a nice paste by adding
little water.

Now mix the boiled leaves, cooked moong dal and grounded paste
and add required salt and cook for five minutes

when everything is mixed add the seasoning.

Ragi buttermilk.

Ingredients:-

Ragi flour one table spoon
butter milk half cup
water one cup
salt a pinch.

Method:-

Bring the water to boil.

add the water to the ragi flour and mix it well without lumps. Now allow it to cool. then add salt and buttermilk. It tastes good and very good for health.

(with courtesy to The Hindu Metroplus)

Aval pongal

Thick aval: 1 cup
Coconut: quarter cup
cashews: 4
green gram
dhall: one cup
green chilly: 2

ginger: one inch piece
curry leaf
ghee one spoon
turmeric
salt
cumin seeds
pepper as per taste

Method:

cook green gram dhall along with turmeric and salt.

fry cashew, pepper, cumin seeds, green chilly, ginger curry leaf in a spoon of ghee

Soak the aval in water for ten minutes.

In the cooked green gram dhall, add the soaked aval(without water) and the fried items. add salt and coconut and cook for few seconds, till the water evaporates.