How to make pesarattu
Take green gram and raw rice in the ratio 2:1 and soak the mixture in water for 6 to 8 hours
Drain water, wash well, twice or thrice and add green chillies ( more than three will make it hot )
and ginger and grind in a mixer to get the paste as shown in the photo. Add finely chopped onions
for additional flavour and taste. Onion may also be sprinkled while making the pesarattu. You can substitute moong dhall ( paasi paruppu ) for green gram. Make pesarattu as you make a regular dosa and serve with coconut chutney.
How to make thengai chutney
Take grated coconut in mixer, add green chilles ( two or three , small in size ) , tamarind the size of a small marble! salt to taste and asafoetida powder. Add little water and grind well. Saute with mustard , urad dhall and curry leaves. For better taste we can add one or two garlic cloves too while grinding or finely chopped fried onions. One of these two will not only enhance the taste or flavour but obviously is also healthy.
How to make pitla - recipe for festivals Ugadi, Fridays
Pitla is usually made for important festivals like Ugadi, Varalakshmi Vratham, Fridays
Thoor dhall is cooked in a cooker. Tamarind is soaked in water.
Dhania ( coriander seeds ), gram dhall in equal ratio, one teaspoon pepper for one table spoon of dhania, two or three red chilles, asafoetida are all fried or roasted in oil thoroughly till the dhall becomes golden brown. Now add grated coconut and grind into a fine paste as shown in the photo.
In a pan take a table spoon of oil, saute with mustards, urad dhall and curry leaves. Gently squeeze the tamarind as we do for sambhar and add the solution bereft of tamarind seeds to the pan. Add the vegetables to this solution. I have chosen ring beans and ground nuts. The best combination is arum and ground nuts for pita. We can choose bitter gourd instead of beans or arum ( but bitter gourd is not added when we prepare for festivals ). Allow the entire mixture to boil.
Add the cooked thoor dhall and stir well and cook for five minutes. Now add the ground paste of dhania, gram dhal, asafoetida, pepper and chilles. Add salt to taste. Let the pitla boil for a few minutes with the knob of the gas stove at sim position.
