Vishu Kanji

Ingredients:
Raw rice - 1 cup
Coconut milk - from 1 coconut
:- first extract - 1 cup
:- Second extract - 3 cups
Cumin seeds - 1 tbsp
Dry ginger powder / Chukku podi - 1 tsp
Salt to taste

Method of Preparation:
1. Soak the rice in the second extract of coconut milk and pressure cook for upto 4 whistles with enough salt.
2. Meanwhile crush the cumin seeds between your palms and add to the first extract of coconut milk and keep aside.
3. Once pressure settles in the cooker, open the lid and keep it on the stove again.
4. Add the dry ginger powder and mix thoroughly.
5. Add the first extract of coconut milk and give it a nice stir.
6. Remove from fire once it comes to a boil.
7. Serve hot with sugar or any kind of chutney.

Happy cooking :)

Moru curry / Kadi

Ingredients:
Sour curd - 1 1/2 cups(beaten)
Vazhakkai/Big cucumber/White pumpkin (chopped to medium sized pieces) - 1 cup
Grated coconut - 1 cup
Green chillies - 2 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Curry leaves - 1 sprig
Chilly powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Dry red chillies(Kollamulaku) - 2 nos
Mustard seeds - 1/2 tsp
Salt - As reqd
Oil - 1 tsp

Method of preparation:
1)Grind together grated coconut, green chillies and cumin seeds. Keep aside.

2)In a vessel, add 1 1/2 cups water, chopped vegetables, half of the curry leaves, chilly powder and turmeric powder. Bring to boil.

3)When the vegetables are fully cooked and the raw smell of the chilly powder is gone, add the ground paste and add a little water if necessary.
:- Make sure the mixture is not too watery.

4)Allow it to boil.

5)Add the beaten curd and salt to taste.

6)When the first bubble arises, switch off the stove.
:- Do not let the mixture to boil.

7)Heat oil in a small pan or a kadai.

8)Splutter mustard seeds and saute the red chillies and the remaining curry leaves.

9)Add this to the curry.

:- Serve with rice.

:- This recipe can be made without adding any veggies too. Would taste equally good.

Happy cooking :)