Kadalaiparuppu Payasam

It is a traditional south indian sweet dish.

Ingredients:

1. Kadalaiparuppu.(channa dhal)       -half a cup
2. Pasiparuppu(moong dhal)              - 1 cup
3. Vellam(jaggery)                               - half a kg
4. Coconut  scrap                                - 2 tbsp
5. Elachi powder(cardomom powder) - 1 tbsp
6. Cashew nuts,Raisins                       - few
7. Ghee                                                 - 2 tbsps

Cooking Method:

1. Take both the dals and fry in a thick bottomed vessel or khadai till it doesn’t smell raw,do not add any gee or oil while frying. Just fry well .
2. Now pressure cook fried dhals by adding water. For 1 cup dhal,3 ½ water for pressure cooking.
3. Pressure cook well up to 4 whistles.
4. Now take thick bottomed vessel,add jaggery ,puor 1 cup water on it,place it on the stove.Keep it in a low flame,stir well till the jaggery melts.A foam like thing will appear in the jaggery pulp.Now add cooked dhal to the molten jaggery.
5. COOk well till the jaggery and dhal blend together.
6. Now add smoothly ground coconut paste and let it also blend together with dal and jaggery.
7. Now take a small khadai,put some ghee then add few raisins,cashew nuts,fry till they turn golden  and add to the payasam.
8. powder cardomom seeds and add to give aroma.
9. serve hot or cold.
10. TIPS: Instead of coconut scrap paste ,we can also add coconut milk.

Adai

"Adai" is a very good food. It is made out of soaked pulses. It is rich in protein.

The proportion to soak dal varaities for adai is as follows:
1. Boiled Rice- 2 cups
2.Channa dal  - 1 cup
3.Thoor dal    - 1/2 cup
4. Urad dal      -  1 tablespoon full.

ALL THE CUPS SHOULD BE IN SAME SIZE.

Soak all the above said items for 3hours. Grind all the dals and rice with red chillies or green chillies. Salt to taste.

METHOD
1 Take a thick bottomed tava, heat it; apply cooking oil on the tava and spread evenly.
2 Take a big spoon full of adai batter , spread evenly in the tava, put few drops of oil and roast well on both the sides .
3.Serve hot with coconut chutney / jaggery/ butter.