Nellikai Podi/ Gooseberry powder

Ingredients:
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• Gooseberry -  15 to 20 ( Nellikai )
• Salt             -   to taste
• Red chillies -   6 to 7( according to taste)
• Asafoetida  -   a pinch ( Perungayam/ Hing)
• Fenugreek seeds - 1/4 tsp ( Vendhayam)
• Jaggery               -  1 tsp

Method:

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• Wash and pat dry the gooseberries.
• Shred the gooseberries in a grater.
• Dry it in sun for a day.
• Saute the grated gooseberries in a kadai till the moisture is evaporated.Set aside to cool.
• Dry roast fenugreek seeds, asafoetida and red chillies in the same kadai.
• Grind the above ingredients in a mixer.
• Add the dried and grated gooseberries ,salt and jaggery to it.
• Grind the above ingredients into a coarse powder.
• Adjust salt and jaggery according to your taste.

Have with rice,ghee and papad.

Karadaiyan Nombu Adai - Kara Adai

This recipe makes 20 to 25 adais.

Ingredients:

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Rice flour                       - 1 cup (240 ml)

Water                             - 2 cups

Coconut oil                    - 2 tsp

Coconut                         - Scrap and cut into thin slices ( 1 to 1.5 tbsp)

Cow peas/Karamani        - 1 handful  ( Soak in water for 4 hours and pressure cook with little water)

Finely chopped ginger     - 2 tsp ( from a 1 inch piece)

Green chillies                  - 2 , finely chopped

Lemon juice                    - extracted fro half a lemon ( optional)

Salt                                 - to taste

Mustard seeds                 - 1.5 tsp

Split urad dal                   - 1 tsp

Curry leaves                    - a sprig

Method:

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• Dry roast the rice flour in a kadai on a medium flame for 10 to 15 min. The end point is when you draw a line with the flour,it should flow continuously as shown.
• Set aside in a plate to cool down to room temperature.

• Add coconut oil in a kadai. Add mustard seeds, urad dal and curry leaves.
• Saute till urad dal turns light brown.
• Add green chillies, ginger,coconut slices and cooked karamani/ cow peas.
• Saute for few seconds.

• Add measured quantity of water and salt. 
• Mix well.
• When it starts to boil, add the rice flour and mix well with a flat spatula on a low flame.
• Within few minutes, you will get a smooth dough leaving the sides of kadai. 

• When it is warm enough, pour lemon juice and mix well.Take a small ball of dough and pat into flat round adais.
• Make a hole in the centre with your finger.
• Steam the adais in a idly plate for 15 min. When it appears shiny on the outside, then it is done.
• Take out and set aside for some time,then take them out . When it cools down slightly, the adais will not stick to the plate. 
• Serve with softened butter.