1സ്പൂൺ വെളിച്ചെണ്ണയിൽ മൂപ്പിച്ച ചോറ് കുടംപുളിയും മുട്ടയും ചേർത്തു EGG ROASTസാമ്പാർ പരിപ്പ് കൊണ്ട് വട

VELICHENNA MOOPPICHA CHORU

Coconut oil – as needed

Rice – as needed

Turmeric powder – ½ tbsp

Dry red chilies / mulak kondattam – as needed

Onion / shallots – as needed

Salt – to taste

Mustard seeds – ½ tsp

To make this delicious rice, eat some coconut oil in a pan and add some mustard seeds into it. Once the mustard seeds splutter , add dried red chilies crushed with your hands and sauté until all the aroma and flavour is released in the oil.. then add thinly sliced onion and a few curry leaves and sauté until the onion starts to change colour..

Once the onions starts to change to brown, add half a tablespoon of turmeric powder and sauté until it’s raw smell goes away.. once the turmeric powder is sautéed , add the cooked rice along with some salt to taste and give it all a good mix and the rice is ready to be served!!

You can use any type of cooked rice for this recipe..

EGG ROAST

Onion – ½

Boiled eggs – as needed

Ginger – One small piece

Garlic – One big clove

Curry leaves

Kudampuli – One small piece

Turmeric powder – 3 pinches

Normal red chilli powder and or Kashmiri red chilli powder – as per taste

Oil

Salt

To prepare the egg roast, soak a small piece of kudampuli in some clean water for around 30 mins.. next, heat some coconut oil in a pan and add some mustard seeds and let It splutter.

Next, add half of a thinly sliced onion along with finely chopped ginger and garlic, followed by curry leaves..

Once everything is sautèed really well, add three pinches of turmeric powder and sauté until its raw smell goes away, followed by adding chilli powder as per your taste and sautéing until its raw smell goes away as well.

Next, finely chop the soaked kudampuli and add it to the pan along with the water used to soak it.

After adding the water, season everything with some salt to taste and let the water come to a boil.. once the water starts to boil and the gravy starts to thicken up, add boiled eggs cut in half and give everything a good mix..

Yummy and easy egg roast is ready to be served with the rice we just made.

PARIPPUVADA

Sambar dal – 1 cup

Ginger – One small piece

Garlic one big cloves

Green chilies as per taste

Dried red chilies as per taste

Fennel seeds – 1 teaspoon

Onion- 1 small

Curry leaves

Salt

Oil

To prepare Dal Vada, soak a cup of Sambar Dal in clean water for around two hours.

As the first step, grind the garlic and ginger along with a teaspoon of fennel seeds in the smallest jar of a mixer grinder and transfer it into the mixing bowl.

Next, drain off the excess water from the dal and grind it into a coarse paste. Do not add any excess water to the dal and make a paste out of it. Gently crush and grind it.

Next, transfer the Dal into the same mixing bowl and grind the remaining dal in batches.

Next, add one finely chopped onion, a few green chilies, a few dried red chilies, finely chopped green chilies along with some salt to taste in the ground dal and mix everything really well with your hand..

with this the batter to make the Vada is ready.

Next, separate small chunks from the batter and shape it into flat vadas using your palms and deep fry them in oil on a medium to low flame until they turn golden on both sides. Once they are golden and crispy, take it out from the oil and they’re ready to be served!!