Vegetable Poha/Aval/Flat rice flakes

Ingredients:
Poha/Aval/Flatten Rice flakes - 2 cups
Water -3cup
Carrot -1
Potato -1
Tomato -2
Onion - 3
French Beans - 4-5
Boiled Green Peas - 1/2cup
Boiled Peanuts - 1/4cup
Green chillies -2
Ginger - 1/2inch
Curry Leaves - 2arc
Green Coriander leaves - to garnish
Oil - 2tbs
Mustard/Kadugu/Sarsoon - 1tbs
Asafatida/Hing/Perunkayam - 1/2tps
Salt - 1tbs

Method/Vidhiee:
1. Chop the vegetables except the green peas into small dices.
2. Meanwhile in a vessel soak the Aval/Poha for 5mins.
3. After 5min squeeze them and drain out the water.
4. Be careful that you do not mash them to a paste.
5. In a pan add oil once it heats up add the mustard seeds, curry leaves. asafatida and splutter them.
6. Now add onions, chilly and ginger and saute them till the onions turn pink.
7. Once they turn pink add the rest of vegetables except green peas and tomatoes.
8.Saute them for a while till they turn soft. Now add tomatoes and boiled green peas.
9. Saute them well and add turmeric powder and salt.
10. Add the boiled peanut and again saute them.
11. Now add the poha/aval to it and gently mix them well.
Garnish with green coriander leaves and serve hot.
You can also add dry coconut bits/grated.

Kothamalli Podi/Kothambari Powder/Coriander Sticky Powder

Ingredients:
Bunch of coriander - 1
Tamarind/Puli/Imli - 1 lemon size ball
Channa Dal/Kadala Parupu - 50gms
Dry red chilly/Suka lal mirch/Kanja sehapu melagai - 3-4
Asafatida/Perunkayam/Hing - 1/2tps
Salt to taste - approx 1/2tbs
Oil - 1tbs

Method/Vidhiee:
1. Wash and clean the coriander bunch along with stem and chop them well.
2. Drain them and dry them for a while.
3. In a pan heat oil and roast the channa dal, dry red chillies,tamarind till dal turn golden brown.
4. Once they are done transfer to a dry plate.

5. Again on the same pan keepping the heat on add the coriander leaves and stems that were chopped.
6. Saute them well till it starts leaving water and then the same water evaporates.
7. Saute with the coriander.

8. Cool them. Now grind the channadal,chilly mixture along with salt to a powdered consistency in a blender.
9. Once they are done add the coriander them again.
10.Keep a note of not adding water.
11. Take a small spoon and after each 20secs of running of blender mix the powder so that the moisture doesnt stick the powder to walls of the blender.
12. Note that this powder is a sticky powder and it would not come as a consistency of a free flowing mud instead it would as wet clay mud.
13. Once they are done take on to a dry plate and spread them for half hour then store them in a dry container.
Keeping them outside it would stay for a week. In a fridge it would stay from 15-30days.
Mix with hot til oil/ghee rice and relish the tangy taste.