Thuvayal

1. Parupu thuvayal

Parupu thuvayal is prepared with tur dal, and coconut. The below ingredients serve 2-3 persons. Increase the ingredients according to the number of people you prepare for.

Ingredients:

• 50g or 1 cup tur dal
• 1 cup grated coconut
• 4 - 5 red chillies (dried)
• ¼ tsp hing ( asefoetida)
• Salt to taste
  
  Oil to fry the ingredients.

Method:
Heat 4 -5 tsp of oil in a kadai. First add tur dal then red chillies and sauté them till the dal turn into light brown. Now add hing and coconut. Saute them for one minute.
Now grind all the above masala with salt by adding water little by little into fine paste. Parupu Thuvayal is ready.
Now take 2 spatula of cooked rice in a plate. Mix 3-4 tbsp of parupu thuvayal with ½ tsp butter oil with rice and have it along with side dish keerai kootu and vattakuzhambu.

Coconut Rice

Coconut is one of the main ingredients in South Indian recipe. Recipe prepared with coconut cannot be refrigerated for a long time. So prepare accordingly.
Coconut rice is another Chitrannam. It is prepared with fresh grated coconut. Coconut oil is used in this recipe which increases the taste.

Cook 200 g of rice with 1:2 ratio of water. Transfer this cooked rice in a big plate. Add 2-3 teaspoons of coconut oil and spread it gently with a spoon. Let it cool.
Grate a coconut.

Ingredients:

• ½ teaspoon rai
• 2 teaspoon udar dal
• 2 teaspoon channa dal
• ¼ teaspoon hing (asefodida)
• 3-4 red chillies (dried)
• 1 sprig curry leaves
• Few cashew nuts
• Few raisins
  
  2 cups grated coconut (fresh)
  4-5 tablespoons of coconut oil
  Salt to taste

Method:
Heat 4-5 tablespoons of coconut oil in a kadai and fry all the above ingredients till they turn into golden brown. Now add the grated coconut and sauté it for 2 minutes. Add salt to your taste and mix them thoroughly with the cooked rice.
Serve it with fried or roasted papad or chips.
Serves two.

Lemon Rice

Chitrannangal (Assorted Rice preparations)
Chitrannam means cooked rice mixed in different variety of ingredients. It is easy to prepare and tasty to eat. There are about 8-10 variety of chitrannangal. These are mostly prepared during festivals, in marriage feast, and are offered as prasadam at temples in south India.
Lemon rice is one of the chitrannam. It is very easy to prepare. Increase the quantity of rice and ingredients according to the number of persons you prepare for.

1. Lemon rice
Cook 200g of rice with (1:2 ratio) water. Transfer this in a big plate. Add 3-4 teaspoons of sesame oil and spread it gently with a spoon. Let it cool.
Squeeze 2 lemons (remove the seeds) in a cup and add ½ teaspoon turmeric powder (haldi).

Ingredients

• ½ teaspoon rai
• 1 teaspoon udar dal
• 1 teaspoon channa dal
• ½ teaspoon tur dal
• ¼ teaspoon hing ( asefodida)
• 2 red chilies (dried)
• 1 sprig curry leaves chopped
• Few cashew nuts
• 1 teaspoon salt
• 5-6 teaspoons sesame oil or which ever oil you use
  
  For grinding masala
• 3-4 tablespoons grated coconut
• 3-4 green chilies
• ½ inch ginger
• Few coriander leaves
  
  Grind the above masala into paste by adding little water
  

Method
Heat the oil in a nonstick kadai and fry all the above ingredients till it turns into golden brown. Now add the masala paste and salt. Stir it well. Let it boil for 1 minute.
Switch off the flame. Pour the lemon juice with haldi and stir it well.
Now slowly mix this lemon mixture to the cooked rice. Serve this after ½ an hour because it takes little time for the lemon masala to get absorbed in the rice. Serve it with fried papad.

Serves two.

Chutney

Chutney is one of the side dishes for Idlis, Dosas. Medu vadas, Upma, Venpongal , Bondas, Bajiyas, etc .There are few variety of chutneys. Its easy to prepare. Chutneys cannot be stored for long time. It should be consumed with in 2-3 hrs. Increase the quantity of ingredients according to the number of people you prepare for.

1. Tomato Chutney.

Ingredients:

• 3-4 medium size tomatoes (chopped)
• 1 medium size onion (chopped)
• 5-6 cloves of garlic
• ½ inch ginger
• 2 green chillies
• 1-2 red chillies
• 1 pinch hing (asafoetida)
• ½ cup grated coconut
• 1 sprig curry leaves
• 3 tbsp channa dal
• Few chopped coriander leaves
  
  Salt to taste
  3-4 tbsps of oil to fry the ingredients.

For tempering
½ tsp rai (mustard seeds)
1 tsp oil

Method:

Heat the oil in a kadai, add channa dal and red chilies . Saute them till the dal turns into light brown. Then add chopped onion, garlic, ginger, green chillies, hing, and curry leaves. Saute them for one minute. Now add chopped tomato and grated coconut. Saute the whole mixture for two more minutes. Transfer this masala in a plate. Let it cool down. Now grind them with chopped coriander leaves and salt by adding little water into a fine paste. Transfer it in a bowl. Temper it with mustard seeds. The tomato chutney is ready to serve.