This is a special Diwali sweet that is not common amoung the masses. But, that doesn’t deter one from trying it. Its a simple Diwali recipe.

SERVING SIZE –3 to 4

INGREDIENTS:

• Channa dal – ¾ cup
• Toor Dal – ¼ cup
• Jaggery – 1 cup (You can adjust it according to your taste).
• Cardamom powder – ¼ tsp
• Ghee – 2 tbsp
• Cashew nuts – 6 pieces (Break it into small pieces)

PREPARATION:

• Soak both the dal for 2 hours. When ready, drain the water and grind it in to the paste consistancy.
• Grease the idli plates and bake the above paste in the idli breathe for 10 – 15 min.
• After baking, let it cool and loosen the baked mix with hand or mixie wiper (do not add water).Make sure not to make it into a paste.
• Take a kadai add the jaggery and melt this by adding little water to it. When it is completely meted filter this to remove the impurities.
• Boil this jaggery water for 2 – 3 minutes in a medium flame. Then add the loosen dal mix, cardamom powder, ghee and mix it well.
• Finally add the fried cashew nuts.
• Serve the sweet warm/cold and enjoy the Diwali.

What is a Diwali without having a Murukku.? Read on to learn this simple and easy recipe.

INGREDIENTS:

• Rice Flour – 4 cup
• Urad dal (whole) – ½ to ¾ cup
• Cumin seeds – 1 tsp
• Butter – ¼ cup
• Hing – ½ tsp
• Salt – to taste
• Water – As needed

PREPARATION:

• Dry roast the urad dal until the aroma is in the air. Let it cool.
• Grind it in the mixie to the powder form (flour).
• Take a bowl add rice flour, urad dal flour, cumin seeds, hing, salt and butter. Mix it well.
• Slowly add water and mix all together to the dough consistency.

• Heat the oil in the kadai, Take hand full of dough in a Murukku press and close the press with thenkuzhal mould.

• Squeeze the dough to a small/big circle.
• Deep fry the thenkuzhal in low flame, when it is done on one side, just flip it to the other side with a ladle until it is crisp and oil stops bubbling.
• Take it out and place it in an oil strainer to remove excess oil and allow it to cool. Store it in an air tight container.

• Serve and enjoy the thenkuzhal/muruku and have a happy diwali.

Note:

• If you are a spicy lover, then add red chili powder to your taste in to the dough and mix it well.

SERVING SIZE – 2

INGREDIENTS:

• Pudalangai (big) – 1 no
• Grated Coconut – 3 tbsp
• Red Chili (big) – 1 no (break into half) [or] to taste
• Mustered seeds – ½ tsp
• Urad dal (split) – ½ tsp
• Turmeric powder – 1 tsp
• Hing – 2 pinch
• Curry leaves – few
• Oil – 2 tsp
• Salt – to taste

PREPARATION:

• Wash the pudalangai and remove the seeds and cut into pieces.

• And add turmeric powder and salt, marinate it for 10 to 15 minutes (Do not add water at this time)

• Take a kadai , heat the oil and add musterd seeds. When it splutters, add the urad dal. When it  turn to golden color, add the red chili, curry leaves and hing. Mix it well.
• Gently squeeze the pudalangai using your hand and add it in the kadai. Mix it well with the contents. Keep the marinated water aside.

• Cover the kadai with the lid. Check the contents often and sauté it to avoid burning. And sprinkle some marinated water if needed. Make sure the pudalangai doesn’t break (mushy) and burn. Cook until it becomes tender.
• Then add the grated coconut and mix it well. Let it cook for 2 minutes.
• Serve it hot with rice or as a side dish.

Note:

• Pay extra attention to the amount of  salt added while sautéing because at  the time of  marination the salt was already added.

SERVING SIZE – 2

INGREDIENTS:

• Karamani (black eyed peas) – 1 cup
• Grated Jaggery – ¾ to 1cup
• Grated Coconut – 3 tbsp
• Ghee – 1 tbsp
• Crushed Cardamom – 2 pinch
• Salt – 1 pinch

PREPARATION:

• Dry roast the Karamani until the aroma starts.
• Wash and soak the Karamani for 4 to 6 hours. Pressure cooks it for 3 to 4 whistles with enough water.
• When it cools drain the excess water. (Karamani must cook complete but not mushy).

• Take the heavy bottom pan/kadai and melt the Jaggery with little water. Filter the melted Jaggery to remove the impurities. Boil the Jaggery water for 1 min (see picture below). Make sure not to overboil it and make it sticky.

• Then add the cooked Karamani and mix it well. Cook until becomes thick.
• Then add the ghee, grated coconut, salt, crushed cardamom and mix it well.
• This sundal is ready for nivedhyam and serving.

Note:

• You can adjust the sweetness according to your taste.
• You can use the excess Karamani water while making Soup or Sambar (optional).

Though this is a common recipe, want to share it with my touch.

SERVING SIZE – 2

INGREDIENTS:

• Onion (medium) – 2 nos
• Tamarind – small gooseberry size
• Channa dal – 2 tsp
• Urad dal – 2 tsp
• Red Chili (big) – 2 nos [or] to taste
• Salt – to taste
• Oil – 2 tbsp
• Curry leaves – 1 sprig

For seasoning:

• Mustered seeds – ½ tsp
• Hing powder – 2 pinches

PREPARATION:

• Chop the onion, sauté it with few drops of oil, until the raw smell is gone.
• Take a kadai, add few drops of oil, when it’s hot add channa dal, urad dal, red chilies and finally add curry leaves and fry until golden color. And let it cool.
• Grind the sauté onion, fried items (grind the fried dal little coarse), salt , tamarind and some water using mixie to the paste consistency.
• Take a kadai, heat the oil, and add mustered seeds. When it splutters, add hing and mix it. Pour it in to the chutney.
• Serve it as a side dish for dosa, idly or any other Tiffin items.