அகத்திக் கீரை | Sesbania grandliflora | अगस्ति

Two days at home, far away from PG, so instead of usual dosa/roti with dal that i make in PG, made agathi keerai pooris. How wonderful it would be if we had trains travelling at 400km per hour.

Guruji said sundaikayi is allowed in shaakvrat, so added that to moong dal. These are sundaikas that grow in village backyard and somehow not bitter.

Exception - Sundaikayi

Sesbania grandiflora

Agathi keerai poori, Sundaika dal with unspiced Moong kheer

Sundaika Dal Recipe

Boil moong dal and keep it separately

Add ghee in kadai and splutter jeera

Add sundaikayi and stir fry

Add salt, pepper powder, turmeric as per taste

Cover and cook under low flame for 5 minutes

Add cooked dal and mix well

Moong Kheer Recipe

Boil soaked moong dal in milk in low flame

Add jaggery and heated ghee

Tuesday Lunch

Appi payasa

Thinai saadam

Agastya roti

Moong dal vadai

Agastya paruppu usili

Sundaika Kootu

Maanga oorukai

More kolambu, Curd

Appi Payasa Recipe without spices

Roast a little rava in ghee

Make tiny wheat dough in milk and fry pooris in ghee

Boil the roasted rava in thickened milk

Crush the pooris in milk and add jaggery as per taste

Agastya Paruppu Usili

Soak Moong dal in water

Grind it coarsely and steam it till it is well cooked

Finely chop agastya leaves

Do tadka with mustards and jeera

Saute agastya leaves with pepper and salt

Once leaves are tender and well cooked, mix shredded moong dal

Maanga Oorukai

Sun dry finely chopped raw mango pieces

Saute them in ghee/oil with pepper and salt

Sundaika Kootu

Do tadka with mustards, jeera and curry leaves in ghee

Saute sundaika with pepper and salt

Add a little water to cook

Once sundaika is tender, add coconut cumin seeds paste and take off flame

More Kolambu

Do tadka with mustards, cumin seeds and curry leaves

Reduce the flame

Add thick yoghurt, coconut cumin seeds paste with pepper and salt 

and take off flame in less than a minute.

Thinnai (Foxtail millet)