Sago/Javarisi Idly(Re-post)

              Javarisi idly,the name itself sound interesting .Even i was also interested to learn the recipe and even  was surprised to hear about this recipe from my aunt.When i tried for the first time itself idly came out very well and was too soft.The preparation is just like the rava idly but the ingredients are little bit different.
              This dish is mainly prepared in Tamil Nadu.
         

(Adjust with the lightning of the pics as i prepared this for dinner)

Ingredients :

Broken rice/arisi noi	1 cup
Sago/javarisi	1/2 cup
Curd	2 cups
Water	1/2-3/4 cup
Baking soda	1/4 tsp
Carrot(grated)	1 small size
Salt	req

Seasoning :

Oil	2 1/4 tbsp
Mustard seeds	1/2 tsp
Channa dal	1 tsp
Urad dal	1/2 tsp
Green chillies	1-2(finely chopped)
Coriander leaves	1/2 tbsp(finely chopped)
Curry leaves	few

Method :

1.Soak broken rice and sago in curd for around 8 hrs/overnight.In between (after 4 hrs) mix the soaked rice and sago to see whether it has become thick.If it has become thick add 1/2 cup of water n keep aside.Rest of water keep it in reserve.

2.Season all the items given under the seasoning column and add to soaked batter.Then add the grated carrot,cooking soda and if required add the water.The batter should be little bit liquid than rava idly consistency.

3.Now mix the batter well after seasoning and adding the carrot.Now check the consistency of the batter.

4.Now pour the batter in the idly plate and steam cook for around 12mins(to check idly is done reduce the fire to sim and insert a knife and see whether the batter is sticking to knife.In that case keep for few more minutes).

5.Now serve with hot with tomato chutney.Can also serve with onion chutney.

I clicked this pick when my hubby was having the dinner that too without his knowledge. Hahahaha


Notes :


1.Dont reduce the quantity of oil ,coz if we reduce the oil the sago will stick together.

2.Again im repeating the batter should be little bit runny than rava idly,as less water will lead the idly to be hard.

3.Should check the batter after soaking for 4 hrs and incase if it becomes thick should add water.Incase if we dont add water at proper time idly will become dry.

4.I used nylon sago for this recipe.



Sending this to Radhika's Lets cook Scrumptious Breakfast.

Sending this to Kirthi's Serve it Steamed series.

Sending this to Vatsala's friday potluck series.

Sending this to Ammu's my Favorite Dish

Sending this to Pari's South Indian Cuisine.

Raw Rasam/Pacchi Charu(Non Stove Method 5 mins)

           First i would like to thank all my fellow blogger buddies for wishing on ganesh chathurthi.I had a nice time with my parents and had nicely my mom foods as for everyone mom's hand made food are the best in the world.Coming to the recipe as im still in my holiday mood,so thought of preparing a very very simple recipe and i'm posting here.Myself and my dad both love this a lot.

Ingredients :

Tamrind	1/2 of 1 lemon
Jaggery	1/2-3/4 tsp
Onion	1 small size
Water	1 1/2-2 cup
Green chillies	2-3 nos
Curry leaves	few
Coriander leaves	2 tbsp
Turmeric powder	1/4 tsp
Salt	1/2-3/4 tsp
Asafoetida	2 pinches

Method :

1.Finely chop the onion,green chillies,curry leaves and coriander leaves.

2.Dilute the tamrind with the water.

3.Put all the ingredients together and mix well in a vessel and set aside for 20-30 mins.

4.Serve with hot rice,ghee and potato fry.It will taste as a heaven while i have with this combo.

Notes :

1.Should not add too much of tamrind as it will give a more tangy taste.Adjust the salt according to the tangy taste.

2.Try not to skip jaggery as it will give a nice taste.But should not add more.


Sending this to Ayeesha's Any one can cook series.