Akkaravadisal/ Moong dal Rice Payasam

Akkaravadisal

Ingredients

Moong dal- 200 gms

Thick coconut milk- 1 cup

Thin coconut milk- 1 cup

Raw rice( coarsely powdered)- 4 tbsp

Jaggery( powdered)- 200 gms

Cardamom powder- few pinches

Akkara adisil

Method

Pressure cook moong dal and rice until mushy and mash until pasty.  When the moong dal and rice mixture is hot add the powdered jaggery, both thick and thin coconut milk and cardamom powder. Mix well until jaggery melts, garnish with fried cashewnuts and serve.

( Note you can adjust the consistency of the dessert by adding or decreasing coconut milk.)

Moong dal Payasam

Prawn 65/ Eral Bajji

Prawn 65

Ingredients

Prawn/ Shrimp/ Era- 250 gms

Cornflour- 2 tsp

Maida/ All purpose flour- 2 tsp

Ginger piece- 1 no

Garli cloves- 3 nos

Green chilli- 2 nos

Red chilli.powder- 1/4 tsp

Ajinomoto few pinch

Red food color- little

Salt to taste

Oil to deep fry

Era Bajji

Method

Grind ginger, garlic and green chilli together to a coarse paste without adding water. In a bowl mix cornflour, maida, ajinomoto, food color, ground paste, required salt and chilli powder. Add little water and mix everything well to form thick batter as prepared for bajji. Add the prawns to batter. Heat oil in a pan to deep fry, when oil is hot drop the batter coated prawns one by one into hot oil and fry for few seconds. Drain the prawns when they turn golden brown in color on to a paper towel. Serve garnished with fried curry leaves.

Prawn Bajji