OATS UTTAPPAM

ingredients:
1. left over idli batter 1 cup
2. oats 1 cup
3. onion 1
4. green chilli 2
5. coriander leaves
salt, oil  req amt

method:
1. heat oil in a pan fry the finely chopped onions until golden brown.
2. mix the idli batter with oats , fried onions, finely chopped green chilli, coriander, salt
3. add enough water to make batter like consistency.

 4. heat tawa and pour the batter & drizzle oil around it.

5. cook in medium heat and turn it to other side , drizzle some oil around it.
6. cook until golden brown colour and serve with any spicy chutney.
7. you can top up with carrot gratings , coriander leaves etc....

FENUGREEK MOONG DAL GRAVY / VENDHAYA KEERAI PASI PARUPPU KUZHAMBU

ingredients:
1. bunch of fresh fenugreek leaves / vendhaya keerai
2. moong dal / passi paruppu 1/2 cup
3. green chilli 3
4. turmeric 1 tsp
5. onion 1
6. tomato 1/2
7. garlic 3-4 pods
8. salt req amt

method:
1. wash the  fenugreek leaves & chop finely and keep aside.
2. wash the moong dal / pasi paruppu.
3. In a pressure cooker add all the ingredients, add enough water and cook for 3-4 whistles.
4. smash with ladle or potato smasher, adjust salt and season with mustard, urad dal, cumin, dry red chilli, curry leaves.
5. simple to make and very tasty gravy.
6. have with rice, chapathi.

note:
don't add any masalas like sambar powder or coriander powder just  add turmeric only.

TOMATO RASAM/ THAKKALI RASAM

ingredients:

tomato/ thakkali 2(ripened)

dry red chilli 2

pepper 1 tbsp

cumin 1 1/2 tbsp

garlic 1-2 pods

coriander leaves

curry leaves 

asafoetida 1 pinch

turmeric 1 tsp

salt req

oil req

mustard 1/2 tsp

method:

1. roughly chop the tomato and squeeze it and add enough water, turmeric,salt and keep aside.

2. grind pepper,cumin, 1 dry red chilli  & crush garlic pods.

3. heat oil in a pan splutter mustard, 1/2 tbsp of cumin, curry leaves, dry red chilli ,crushed garlic pods &                         

    pinch of asafoetida.

4. add the pepper- cumin powder & tomato juice mixture, adjust salt and water.

5. boil for 3-4 min &  suddenly switch off the flame when you see the froth.

6. immediately add the coriander leaves  and cover it with lid. it gives nice aroma to rasam.