1. First add the oil in the frying pan and place in the stove. 2. When hot, fry the chillies and add the Urad Dal. 3.Then add tamarind, grated coconut, Thoothuvalai leaves, salt and saute. 4.Turn off the stove when well fried. 5.When it cools down, put it in a mixing jar and turn it into a powder.
Thoothuvalai Powder Ready.
It helps us to cure cold, caugh, fever etc.,
Solanum Trilobatum Powder (Thoothuvalai Powder):
Thoothuvalai leaves - 15 to 20 Grated coconut - 1 tbsp Tamarind - a little Head Dal - 1 tbsp Dry Chilly - 5 Salt - required Oil - 2 tbsp
CURRY LEAVES POWDER
1. First heat the oil in the fan. 2. Then roast dry chilly, Urad Dal, asafoetida, Sunflower seeds, salt one by one. 3.Leave it to room temperature & powder it. 4. Now Curry Leaves Powder ready.
It can be used with Idly/Dosa/Chapati. Also mix with rice and ghee.
It gives us immunity power.
Curry Leaves - 2 hand fistful Dry Chilly - 15 Sunflower Seeds - 1 Tbsp Black Urad Dal - 1 Tbsp (Splited) NS Asafoetida - 1/2 TSP Oil - 2 Tbsp Salt - Required
BARNYARD MILLET ADAI
1. Soak millet and Dal varieties in water for one hour. 2. Grind the soaked things with curry leaves to salt as a coarse consistency. 3. Add grated coconut with the batter. 4. Mix it well. 5. Heat the Dosa Tawa. 6. Pour one laddle of batter in the tawa, spread as like a thick Dosa. 7. Pour one spoon oil to the edges of the Dosa. 8. After one minute, flip it over. 9. Again pour oil in the edges . 10. Remove it from the tawa. 11. Now ready to serve hot BARNYARD MILLET ADAI is with Coconut Chutney.
Barnyard Millet Adai:
Barnyard Millet - 1 Cup Moong Dal, TOOR Dal, Besan Dal - 1 Cup ( Altogether) Curry Leaves - Few Green Chillies - 5 Ginger grated - 1 TSP Hing - 1/2 TSP Turmeric Powder - 1/2 TSP Salt - Required Oil - Required Coconut grated - 2 Tbsp