Kongu Traditional Recipes

Thengai thuvaiyal is a perfect match to hot steamed rice 
We, the kongu family love coconut much and add this coconut in each and every meal of the whole day. As you already know, the coconut is a wholesome food having some important nutrients for our health. This recipe has a nice aroma and the most delightful dish to your taste buds.
How to make Thengai Thuvaiyal for rice?
It is made with simple ingredients but rich in protein and a wonderful alternative of kuzhambu and gravy.
Ingredients:
Shredded coconut (fresh) one cup Tender curry leaves one sprig Garlic pods three Fried gram one cup Salt to taste Red chillies two or three (optional) Tamarind small star berry size

Procedure:

Blend all the ingredients together in a mixer.
Add  a little water to get a Thuvaiyal consistency.


In this recipe you won't need to roast, cook. No oil.
Try this...
Serve with hot steamed rice and one spoon of ghee
You can have it without ghee.

Here is another variety of upma !


Ingredients:
Raw rice half cup Boiled rice one cup Pepper one spoon Toor Dal or Mysore dal half cup Mustard seeds one spoon Moong dal one spoon Chana dal one spoon Sesame oil one spoon Cooking oil one tablespoon Bellary onion one medium size chopped
Shredded ginger one spoon Red Chillies three split Curry leaves one sprig Coriander leaves chopped half cup Cashew four(dry roasted )





Procedure:
Dry roast rice into puffed rice. Dry roast dal. Dry roast pepper Mix them together and keep aside to cool. Blend them together into a coarse powder. Keep aside. Boil two cups of water with sesame oil and salt. Pour little by little into the dal and rice mix. mix well. Steam the mixture in an idli pot. Crumble the cooked rice-dal mix. Heat the wok with cooking oil Over a medium flame. Add mustard seeds. Wait until it crackles and add onion, curry leaves and red chillies and shredded ginger Saute them. Add moong dal, chana dal. Transfer the crumbled rice-dal mix into the wok. Saute to blend all the i…