As I mentioned, Rice is the only major ingredient in this recipe.
Parboiled rice/idly rice - 2 cups
Serve with a blob of butter or pickle.
The other side of the adai -
Cut the roasted ones to check for worms.
Slit the green chillies.
Add the cut brinjals and green chillies to the soaked tamarind water.Add salt.
Mash the brinjal,tamarind, chilly using hand. Thats the traditional way of doing it. Can use a masher instead.
Finally remove the pulp by squeezing with your hand.
Temper with mustard. Gravy is ready.
Serve with rice and papad.I love this simple meal.
oil+ghee - 2 tbspn
grated ginger - 1 tspn
hing powder - 1/2 tspn
coarsely crusheed pepper corns and jeera - 1 tspn
Veggies that can be used - Peas (fresh ones tastes good), diced carrot, capsicum, fresh maize. I used only fresh peas and carrot.
Before preparing the idlis, do the seasoning.
Take a skillet and add oil+ghee. Add the seasoning as given. Finally add the chopped veggies and cook for a minute.
Stir the seasoned veggies to the idli batter. Add 1/2 tspn of baking soda to the batter. (The original recipe says Eno fruit salt)
Spoon the batter into greased idli moulds. Steam cook for 10-15 mts. Serve with any chutney of your choice.
Tomato Ginger Thokku
I adapted tomato ginger thokku also from Viji akka's recipe. Since I was lazy to extract the juice from ginger, I grinded blanched tomatoes along with chopped ginger and proceeded with her recipe
Take a skillet and do the seasoning. Add sesame oil. Add mustard , curry leaves, hing powder. Add the tomato-ginger puree and cook for 3 minutes. Then add the spices - 1/2 tspn of red chilly powder, fenugreek and mustard powder each. Continue cooking till oil starts floating. Yes its really an easy spicy thokku.