Rava Idiappam And Onion Vathakolambu
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Posted on Wed 03 May 2006
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Rava Idiappam:
Ingredients:
Rava 3 cups
Water 4 cups
Oil 2 tbsp
Salt 1 tsp
Directions:
Boil water, salt and oil together. When water starts boiling reduce flame and slowly add the rava, stirring all the time. See that there are no lumps- keep on stirring.
When all water evaporates and the mixture becomes dry, remove from fire and let it cool.
When cold, make into balls and steam in an idli cooker for 40 minutes. Pass each ball through an idiappam machine and make round idiappams and serve with hot vegetable stew.
Vathakolambu:
Ingredients:
Tamarind 1 egg size
Oil 3 tbsp
Onions 2
Red chillies 2
Tuvar dhal 1 1/2 tbsp
Jaggery 1 tbsp
Methi seeds 1/2 tsp
Salt 3/4 tsp
Rice powder 1 tsp
Chilli powder 1 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Hing pinch
Turmeric 1/4 tsp
Directions:
Soak tamarind in 2 1/2 cups of water, squeeze and strain out juice. Heat oil in a pan and add mustard seeds, broken red chillies, tuvar dal, methi seeds, curry leaves and hing powder.
When mustard seeds splutters, add chopped onions- fry till golden in color.
Add chilli powder, turmeric powder and fry well.
Add tamarind water, jaggery and salt. Simmer till raw smell of jaggery disappears.
Mix rice powder in 1/4 cup of water, add to the simmering tamarind gravy. Let the vathakolambu become thick.
Serve at room temperature.
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