OPOS Thiruvadhirai Kali recipe :
Mix 1.5C jaggery with 3C water & filter. Add 1/4C (grated coconut, ghee, ch cashew), 1/2tsp cardamom powder & 1/4tsp salt. Cook for 1 whistle on high heat. Release pressure. Mix in 1C well roasted rice grits. Close and serve after 20 mins.
Ezhuthaan kuzhambu
Fry in a tsp of oil and grind it to a paste
Channa dhal 1 tbsp
Dhania 2 tbsp
Red chillies 12
Grated coconut 1 cup
4 ltr PC
Layer 1: 4 tsp oil, 1 cup water
Layer 2: 5 cups of vegetables cut into big chunks ( raw banana,brinjal, sweet potato,carrot, avarakkai, beans,mochai, both poosanikkai )
Layer3: ground paste,salt, a big piece of hing
Layer 4: cooked dhal 1 cup, curry leaves, 3 slit green chillies
Closed the PC and cooked for 4 whistles. Allowed the pressure to settle.
Opened and mixed, added little more hot water for the desired consistency.
Mix 1.5C jaggery with 3C water & filter. Add 1/4C (grated coconut, ghee, ch cashew), 1/2tsp cardamom powder & 1/4tsp salt. Cook for 1 whistle on high heat. Release pressure. Mix in 1C well roasted rice grits. Close and serve after 20 mins.
Ezhuthaan kuzhambu
Fry in a tsp of oil and grind it to a paste
Channa dhal 1 tbsp
Dhania 2 tbsp
Red chillies 12
Grated coconut 1 cup
4 ltr PC
Layer 1: 4 tsp oil, 1 cup water
Layer 2: 5 cups of vegetables cut into big chunks ( raw banana,brinjal, sweet potato,carrot, avarakkai, beans,mochai, both poosanikkai )
Layer3: ground paste,salt, a big piece of hing
Layer 4: cooked dhal 1 cup, curry leaves, 3 slit green chillies
Closed the PC and cooked for 4 whistles. Allowed the pressure to settle.
Opened and mixed, added little more hot water for the desired consistency.
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