SAMBARAM - PANCHA MORU

NEEDED
Curd - 1 cup
Water- 1 1/2 cup
Salt to taste
Green chilly - 1 - finely chopped
Small onion (shallot)- 3- FINELY chopped
Ginger 1/2 inch piece- grated or crushed
Curryleaves or corriander

METHOD

• Blend 1 cup of curd with 1 1/2 cup water.add salt.
• U can use traditional wooden churner (mattu).
• Then add onion, corriander,ginger, green chilly.
• Mix well and leave for 5 - 10 min , for the flavour to get infused.
• Sambaram is ready to serve.

ERISSERY

NEEDED;
suran / yam  - cut big piece
raw banana  - 2 - cut big piece
coconut - grated - 1 cup
pepper - 1 tsp
1 tsp coconut oil
1 tsp oil , mustard , urad dal , curry leaves

METHOD 

• in a pan  temper mustard , curry leaves in 1 tsp oil. 
• add raw banana,   suran and add water as required . 
• add turmeric and cook till soft . 
• grind pepper and coconut adding little water.
• add this coconut paste to the suran . add salt .
• cook cook for few minutes.
• in a pan add 1 tsp coconut oil  and roast 2 tsp of  grated coconut .
• then add this to the prepared suran  , mix well and remove .

ATUKULA DABBOJANAM

NEEDED 
1 cup - aval  / poha
1 cup curd or as required
little milk - (opt)
1 red chilly
1 chopped green chilly
salt
curry leaves
corriander
hing
1 tsp channa dal
1 tsp oil , mustard , urad dal

METHOD 

•  in a large bowl add poha , wash twice ,drain the water and keep aside for 10 min.
• (if u press and c it should be soft, if not sprinkle some water and keep aside for 2 min.
• temper mustard, urad dal , channa dal, red chilly in 1 tsp oil.
• then add  green chilly , curry leaves .
• add this to the poha .
• add salt , hing , corriander .
• add curd and  milk  as required .
• mix well  and serve.

NOTE
no need to add milk if using fresh curd.

MORE KULAMBU( malayala type)

                             

NEEDED:

urad dal -2tsp

little methi seeds(1/2 tsp)

red chilly

jeera -1tsp

grated coconut - 2-3 tsp

rice flour - 1 tsp

curd - 1 1/2 cups

salt

mustard and  sundakai vathal  for tempering

METHOD:

• Dry roast urad dal, methi seeds and red chilly .
• remove  and add jeera and  coconut to this .
• grind to a smooth paste adding water as req.
• add this paste, rice flour and  salt to curd  and mix well.
• then temper mustard and the vathel  and pour the curd mixture .
• cook for few min (2-  3 min) and remove.