KOSUMALLI

Ingredients:

Green gram- 1/2 cup
Shredded carrot- 1
Finely chopped green chilli-1
Mustard seeds- 1/2 sp
Asafetida powder- a pinch
Cumin seeds- 1/2 tsp
Oil- 1 tbsp
Chopped coriander- 1 tbsp
Lime juice- 1 sp
Salt to taste

Procedure:

Soak the green gram for 3 hours. Then drain the water completely. Add enough salt, carrot and coriander and mix well. Heat a small pan and pour the oil. Add the mustard seeds and when they splutter, add the cumin seeds with the asafetida powder and the green chill. Fry for a few seconds and add this to the green gram. Pour the lime juice and mix well.

KEERAI SALAD

KEERAI SALAD:
Cook 3cups of chopped keerai in a very little water and a little salt and then allow it to cool.

The cooked keerai must be dry without water.

Heat the kadai and pour 2tbsp oil.

Add ½ sp mustard seeds and when they splutter, add 1sp cumin seeds, 1sp chopped green chillies and 1sp chopped ginger.

Fry them over a slow fire and then add ½ cup chopped small onions, 1tbsp shredded coconut and a pinch of salt and fry them to a light brown colour.

Add this to the keerai with enough fresh curd and salt to make a thick salad