Matki(moth beans)Sambar

ingredients :

1. sprouted matki-2cups
2. onion-2 chopped
3. tomato-2 chopped
4. potato-2 cubed

ingredients for the sambar masala:

1. red chillies-10
2. coriander seeds-2tsp
3. jeera(cumin)-1tsp
4. sesame seed(black)-1/2tsp
5. asafoetida(hing)- a small pinch
6. coconut-2tbsp(grated)
7. tamarind-marble sized ball

ingredients for the seasoning;

mustard-1/2tsp

curry leaves-8-10

coconut oil-2tsp

coriander leaves for garnishig

method for sprouting;Soak matki beans over night and next day   you can use 1 clean cloth .Put all this sprouts in a cloth,tie it and keep it in a dark place for sprouting.But i use different method here.Here i have used rice strainer.Just put the beans and cover it up with a plate and place some heavy thing over the plate.The same night sprout is ready to use.But here i have kept for 24 hours becoz of winter season.Normally sprout will appear in 6-8 hours.

Mehod for making sambar masala:

• dry roast all the ingredients from 1-7 and grind this to a fine paste.

Method for preparing the main dish:

• pressure cook  all the ingredients from 1-4 for 30mins.
• Once the matki is done.oper the pressure cooker lid and transfer the cooked matki along with all the vegetable to a deep sauce pan.
• Add salt and bring to a boil
• Now add masala paste and boil further.
• Switch off the gas
• Now take a small pan and put some coconut oil or any other oil of your choice.heat the oil,add some mustard when it splutters add curry leaves and switch off the fire.
• Garnish with coriander leaves.

Red cabbage thoran...A Kerala delicacy

Ingredients: 

red or green cabbage-2 cups(finely chopped)

green chillies-2 chopped

red chillies-2 chopped

urad dal-1tsp

mustard-1/2tsp

turmeric-a pinch

coconut-2tbsp(grated)

curry leaves -8-10

salt to taste.

Method:

• add coconut oil in a deep pan or kadai.
• add some urad dal,when it turns to light brown add some mustard and allow it to splutter.
• then add dry red chilies & curry leaves.
• when the chillies turns to dark red color add cabbage, salt and turmeric powder.
• cover and cook on a slow fire till it cooks.
• keep on stirring few times while cooking.
• At last add coconut grating and give a nice stir 
• switch off the fire and serve hot.