Kovakka poriyal

KOVAKKA PORIYAL
INGREDIENTS
Kovakka                    - 20 nos.
Chickpeas                 - 1/4 cups
Tomato                      - 3 large
Onion                        - 1 large
Curry leaves             - few
Turmeric powder    - 1/4 tsp
Chilly powder           - 1 tsp
Corriander powder - 2 tsp
Cumin powder         - 1/2 tsp
Mustard seeds          - few
Channa dal                - 1 tsp
Green Chillies           - 2 nos.
Salt                              - as required
Oil                                - 3tsps
METHODS
1. Wash and soak the Chickpeas overnight.
And pressure cook the Chickpeas (with the required salt) for a whistle.
2. Clean the kovakka and chop into a round slices.
3. Now heat the kada with oil and temper Mustard seeds, curry leaves, Channa dal.
4. Then add kovakka, few salts and water, and sauté for few seconds and leave for 10mins  in medium flame.
5. Now the water will be reduced, now you can add onions and tomatoes and saute well so that the onion becomes transparent and tomatoes will be smashed and looks as a paste..
4. Add turmeric powder, cumin powder, Chilly powder, Corriander powder one by one and saute well. When once the raw smell of the masala vanishes add chickpeas and mix well.. It should mix throughly with the masala and kovakka.
5. Add salt if required.. Kovakka poriyal is ready to serve.

Note: This is the best combination for mor kuzhambu, paruppu kuzhambu.. And it was the best stuffing for chappathies and rotis too..

Sundal

SUNDAL
INGREDIENTS
Channa                : 1 cup
Mustard seeds    : few
Curry leaves       : 15-20 leaves
Urad dal              :  few
Coconut oil         : 3 tsps
Coconut grated  : 3 tsps(optional)
Salt                       : as required
Shallots               : 1 hand full
Dried chilly        : 4 nos.
Pepper powder  : 1 tsp

METHODS
1. Wash and soak the channa for minimum 6 hrs.
2. Add the required salt to the channa and pressure cook for 2 whistles.
3. Drain the channa and keep in a bowl.
4. Now it's the tym to temper items.. So heat the pan with coconut oil.
5. Once the oil is hot add Mustard seeds, Urad dal, dried Chillies, shallots, Curry leaves one by one and temper it without burning.
6. Now mix the tempered items with the channa and sprinkle the pepper powder.
7. Garnish with the coconut and serve along with tea..

Note: Instead of adding grated coconut you can chop coconut into small fine slices and fry in Ghee and add along with the tempered items and mix with channa.

Tip: This recipe will perfectly suit for Sadhams like curd rice, lemon rice, Manga Sadham..

Veg. Vermicelli

VEG. VERMICELLI
INGREDIENTS
vermicelli              - 450 gms
Carrot                     - 2 nos.
Beans                      - 8 nos.
Onion.                     - 2 nos. (medium)
Tomato.                   - 3 nos. (big)
Salt                          - as required
Oil.                           - little
Garam masala       - 2 tsps
Taste maker           - 1 pack
Turmeric powder - 1tsp
Ghee.                       - 2 tsps.
Water                      - 4 cups 

METHODS
1. Wash and chop the vegetables into small slices(shapes to your choice).
2. Boil the 4 cups of water in a pan.
3. Parallely heat the kada with oil. When the oil is hot add the vegetables one by one onion, carrot, beans, tomato and saute it till half cooked.
4. Add salt, turmeric powder and Garam masala to the veggies and mix well.
Then add vermicelli and mix well along the veggies..
5. Add the water little by little and saute well.
6. Finely add taste maker and mix throughly.. Sprinkle the Ghee and give a final mix.
7. Garnish with Corriander leaves and serve hot.