Thattai muruku

Thattai Murukku

Rice flour - 2 cups
Split Black gram (skin removed) /Urud Dhal/Vellai udaitha ulutham paruppu - 1/4 cup
Red chilli powder - 1/2 tea spoon
Asafoetida  - 1/4 tea spoon
Salt - 1 1/4 tea spoon
Unsalted cooking butter - 2 tea spoons
White sesame seeds - 3 tea spoons
Split bengal gram - 3 tea spoons
Curry leaves - 10 (Optional)
Cooking Oil - As required
Water - As required

Procedure:
1. In a wok, dry roast the split black gram till it turns slight golden brown.
2. In a mixer-grinder, powder the roasted gram well.
3. Soak the split bengal gram in water for about 15 minutes and remove it from water after that and keep aside.
4. In a wide vessel, mix the rice flour, powdered gram flour, Red Chilli powder, Asafoetida, Salt, butter, sesame seeds, soaked bengal gram etc.Cut the curry leaves into small pieces and add to the mix(Optional).
5. Add water in small amounts to this mix and knead this well into a soft dough.
6. Split the dough into equal sized pieces and flatten each piece into a thin round spread.
7. For flattening, follow this procedure - In a flat plate/plastic sheet, apply a thin layer of oil , place a piece of dough and flatten it using hand. While removing it, remove along the edges else the dough might stick to the plate.
8. While flattening all the dough pieces, heat oil for frying in a wok.
9. Fry the flattened thattai murukku , 2 at a time, in the hot oil till they turn golden brown.

Crispy Thattai murukku is ready. This can be served as tea time snack.

Mysore rasam

Mysore rasam/ South Indian spicy rasam

Ingredients:

For dry roasting:

Split Bengal gram/kadalai paruppu - 2 tea spoons
Yellow split lentils/Red gram/thuvaram paruppu - 2 tea spoons
Whole black pepper/kuru milagu - 1 tea spoon
Cumin seeds/jeera - 1 tea spoon
Dry red chillies -2
Broken Dry coriander seeds - 2 tea spoons

For preparing rasam mix:

Ripe Tomato -1
Yellow split lentils/Red gram/thuvaram paruppu - 1/4 tea cup
Water -3 tea cups
Salt -2 tea spoons
Red chilli powder - 1/2 tea spoon
Turmeric powder - 1/4 tea spoon
Tamarind extract juice -1/4 tea cup or mix 1/2 tea spoon of tamarind concentrate paste in 1/4 tea cup
Coriander powder - 1 tea spoon 
Asafoetida - 2 pinches/ 1/8 tea spoon
Curry leaves - 4-5
Mustard - 1/2 tea spoon
Red chillies - 2 dry


Preparation procedure:


1. In a pressure cooker , cook 1/4 tea cup of yellow lentils with 1 cup of water. Allow enough whistles, say 5, till the lentils get cooked well.
Once the pressure is released, mix the lentils with a ladle till they are completely mashed.
2. Take 1 1/2 cup of water in a vessel and smash the ripe tomato in the water. Squeeze out the tomato pulp thoroughly and remove the tomato skin from the water.
3. Mix the turmeric powder, red chilli powder, tamarind juice extract, coriander powder, salt ,asafoetida etc to this tomato extract and keep the vessel aside
4. Heat a tea spoon of cooking oil in a wok, When the oil is hot, add
add all the ingredients for dry roasting and roast them till a nice aroma comes, till the grams turn light brown.
5. In a mixer-grinder, powder the roasted ingrediants coarsely and keep this aside.
6. In a wok, add 1 tea spoon cooking oil. When the oil is hot, add the mustard , add the dry red chillies, curry leaves and let the mustard seeds splutter.
7. Now add the tomato,  tamarind extract mix from step 3 and pour it carefully into the wok and heat it till the mix starts boiling.
8. When the mix starts to boil, add the powdered ingredients and let it boil well.
9. Now add the boiled lentils from step 1 to this mix and let this boil.
10. As the mix starts boiling , turn off the stove. Add coriander leaves to this and close this rasam with a lid.

Gamama Mysore rasam is ready. Serve with hot rice.