Green Gram Dosa

Ingredients:
Green Gram - 1 cup
Idili Rice - 2 cup
Green chilli - 6 nos
Ginger - 1 small piece
Salt - as required
Oil - as required

Preparation:
Soak green gram and idili rice together for about 6 hours.
Grind the soaked mixture along with green chilies and ginger.
Add water to the grinding mixture to form a batter consistency.
Finally add salt to the batter.
Leave it for 1 hour.
Using this batter make thin dosa.
Green gram dosa can be eaten with coconut chutney or tomato chutney.

Vendaikkai Puli Kuzhambu

Ingredients
Ladies Finger(Vendakka) - 10 nos
Tamarind(Puli) - 1 lemon sized
Tomato - 2 nos
Chilli powder - 2 spoons
Turmeric powder - 1/4 spoon
Small onion(Kunjulli) - 10 nos
Garlic pods - 4 nos
Coconut - 1/2 of one
Curry leaves - As reqd
Salt - As reqd
Mustard seeds - 1/2 spoon
Fenugreek(Uluva) - 1/4 spoon
Cumin seeds(Jeerakam) - 1/2 spoon
Oil - As reqd
Preparation
Cut onion, garlic and ladies finger into pieces.
Heat oil in a kadai.
Splutter mustard seeds.
Saute fenugreek seeds and cumin seeds.
Add onion, garlic and ladies finger and fry well.
Make tamarind paste using 2 cups of water and add to it.
Grind coconut with tomato and add to it.
Add chilli powder, turmeric powder and required salt and cook well.
When the raw smell goes down, add curry leaves to it.

Mochai Puli Kuzhambu

Ingredients:
Brinjal- 4 or 5 (slit it into 4,but do not remove the top)
vellai mochai- 1 cup cooked
small onions- 10 (peeled & sliced)
garlic- 4 pods
tomato - 1
tamarind paste- 1 1/2 tsp(or more if you need)
turmeric- 1/4 tsp
sambar powder- 1 1/2 tsp
coconut milk- 1/2 cup
curry leaves
vadagam- 2 tsp

Procedure:
Pressure cook field beans with some turmeric and salt for 2 whistles.
Heat oil in kadai and fry onions , garlic and curry leaves .
Then add brinjal and cook till half done.
Now add tomato,turmeric and salt.
After sometime add sambar powder and tamarind paste.
Add 1 cup water and boil for 10 minutes.
Then add mochai and coconut milk. Blend well and boil again for 5 more minutes.
Cook till the right consistency (not too thick,not too thin). Finally add fried vadagam and add to curry.
Serve with hot rice.