THIRUVATIRAI KALLI & KUTTU

NEEDED:

 FOR KALI:
1 cup rice
yellow moong- 3 tsp
channa dal - 1 1/2 tsp
water - depending upon the qty of rice.( if good rice - 2 1/2 cup water
jaggery - 1 1/4 cup
grated coconut - 1 tbsp
elachi powder
 ghee - 2 tsp

METHOD:

• dry roast rice , moong , channa dal . keep aside .
• then ground  to a powder. ( like rawa)
• take a thick bottemed pan and pour the measurement water.
• add the jaggery ,when it is dissolved  add the coconut.
• then when it starts boiling add the powdered rice .
• stir  while adding , so that no lumps form .
• close the lid and cook for few min .
• keep stiring in the middle , to ensure it doesnt stick to the bottom.
• add 2 tsp ghee , and the roasted cashewnut . mix well and remove.

FOR KUTTU :
veg:
red pumpkin , vaal/ mochai, raw banana , flat beans , cucumber , peas , brinjal,cluster beans,sweet potato potato .(which ever available)
cut these vegetables to big pieces and steam . if u pressure cook it will get mashed.

 TO ROAST & GRIND :
rice  -3 tsp
methi seeds ,-1/2 tsp
red chillies
toovar dal  - 3 tsp  
white til -. 2 tsp
hing
In 2 tsp oil roast all the above said items
then add 1 - 2 tbsp coconut to this and remove.
then grind to a smooth paste adding water as req.

METHOD:

• Temper the mustard seeds . add the tamirand water & the vegetables .
• then add the salt and the  ground paste.
•  add little jaggery to enhance the taste. cook for few min and bring it to a boil .
•  add curry leaves and remove .

NOTE:
instead of adding the steamed veg , u can even adopt slow cooking process.
U and also add little cooked tuvar dal if u want