Kadachakka Poduthuval

Ingredients
1 Kadachakka (peeled and chopped to 1 inch pieces)
Curry leaves ( a few sprigs)
Coconut (grated)
3-4 green chillies

For tempering
2 whole red chillies
Mustard seeds
Urad dal
Oil (1 tbsp)

Method
Mix the chopped kadachakka with turmeric and salt. Transfer into a cooker vessel and cook in the pressure cooker for a single whistle. Don't add water to the vessel. You should ensure that it does not get overcooked. Heat oil in a pan and add the tempering ingredients. When the mustard splutters add the cooked kadachakka pieces. Coarse grind coconut and chillies and add to the pan. Fry for a bit until lightly browned.

Recipe for Verum Arisi Adai

Ingredients
2 cups parboiled rice (idly rice)
1/2 cup grated coconut
1 onion finely chopped
1 carrot (finely grated)
1 cup of chopped dill (optional). Can also use drum stick leaves instead.
Salt to taste

Soak rice overnight or 6-8hours. Grind along with the grated coconut  to a smooth batter similar to dosa batter. Add salt towards the end and grind once more. Mix the chopped onions, grated carrots and dill. The batter can be used right away or after fermenting for a minimum of 4 hours.

To make the adai, pour a big scoop of the batter on a hot pan and rotate the pan to spread the batter all over the pan. The adai has to be thin. So add water to the batter if it is too thick and does not flow evenly.

Recipe for Adai

 Ingredients
2 cups parboiled rice (idly rice)
1/2 cup cracked wheat (optional)
1 cup quick oats
1/4 cup channa dal
1/4 cup urad dal with skin
1/4 cup green moong dal
1 tsp salt (according to taste)
1/4 tsp for hing
1 stalk of curry leaves
4 dry whole red chillies ( add more if you like it hot)

Method
Soak rice, all dals, wheat, whole red chillies, curry leaves all together overnight or 6-8hrs. Grind this together with salt and hing. Towards the end add the oats and grind slightly. The batter should be grainy and thick (the thickness of idly batter but not as smooth).

The batter can be used immediately for making Adai or after fermenting for about 4 hours. The batter can be used for upto a week if refrigerated.