Tomato Curry/Takkali curry

A simpe tomato curry with coconut perfect to go with flat breads and rice.

Tomato-2 nos(sliced long)
Onion-1 medium(sliced long and thin)
Green chilli-1 no(sliced to round)
Turmeric-1/4 tsp
Red chili powder-1/2 tsp
Coriander powder-1/2 tsp
Grated coconut-1/8 cup+ 1 tbsp
Salt to taste
Coconut Oil-2 tsp
Mustard-1 tsp
Curry leaves
Coriander leaves-1 tsp(chopped)

Method of preparation:
1. Heat oil in a pan. Sputter mustards and then add curry leaves.
2. Then add the chopped onion along with green chilies and fry them till it is golden brown and transparent.
3. Add tomatoes and mix well. cook for 2 minutes and then add the powders along with salt.
4. Mix well and cook it till tomatoes are soft.
5. Grind the coconut along with little water to a smooth paste.
6. Mix the coconut paste to the tomato mixture along with water to make a curry.
7. Heat the curry till the coconut mixture boils. Check for salt and add accordingly. Turn off the heat and then add the coriander leaves and mix well.
8. Serve with rice or with flat breads.

Idli

Idlis with sambar and chutney is a traditional breakfast that you will find in  south Indian houses. They are made by steaming a batter of fermented  rice and urad dal.

Idli rice-1 cup
Whole Urud dal -1/2 cup(without skin)
Fenugreek Seeds-1/2 tsp
Water as required
Salt as required

Method of Preparation:

1. Wash the rice and urud.
2. Soak the rice with fenugreek and urud in different vessels with sufficient water over night or for min 4 hours.
3. Grind the urud first with the little soaked water to smooth paste.Add more water if needed. The end product should be a thick. So add water only if really needed. Transfer it to a big vessel.
4. Drain the water from the rice. Grind the rice and fenugreek using the water from the soaked urad dal. You can use plain water too.
5. Grind it to smooth but slightly coarse paste with minimal water.
6. Mix this with the urad paste. Add salt and mix it with clean hands for some time. The batter should be medium thick.
7. Set it on a warm place to ferment overnight. When the batter is fermented it will rise by the next day morning.

To make idlis:
1. Mix the batter nicely with the ladle. If batter is too thick add little water. Check for salt.
2. Pour water into the steamer and keep it to steam. Oil the idli tray.I prefer using coconut oil. Pour about 3/4 full of batter into the tray and keep it on heat and steam it for 10 minutes on medium heat.
3. By this time the idlis will be done.To check them insert a stick/back of spoon and if it comes out clean, remove the tray from heat. Using a spoon remove the idlis from the idli tray.  Pour more batter into the vessel and steam if making more idlis.Serve with chutney powder/chuney or sambar.