Kalyana Appam (கல்யாண அப்பம்)

As the name implies, kalyana appam (கல்யாண அப்பம்) is generally prepared for weddings and religious festivals. The consistency and taste of kalyana appam differs from that of wheat appam. Traditional method of making this sweet is rather elaborate. However, the shortcut recipe I'm going to share with you works well for me. Once you get comfortable with making jaggery syrup, you will find this recipe easy. Let's proceed with the recipe. 

Ingredients:

Raw rice flour – 1 teacup (100ml measure)

Jaggery – powdered, 1 teacup (100ml measure)

White sesame seeds/ thil – 3 teaspoons

Cardamom – 3 no (seeds removed and powdered)

Grated coconut – 1 tablespoon (optional)

Oil – for deep frying

Method: You may use rice flour available in stores or prepare it at home.

How to prepare rice flour at home: Wash and soak raw rice in water for 30 minutes. Drain fully and dry on a cloth in shade. Once dry, powder the rice using a dry grinder and pass through a sieve to get fine flour. Keep aside.

Heat jaggery with 25ml of water in a vessel till it dissolves. Pass through a filter to remove impurities, if any. Now heat the filtered syrup in a kadai on medium flame stirring continuously. First the syrup boils and thickens (Figure 1). At this stage, the syrup is sticky to touch. Soon the syrup reaches ‘string’ consistency – when you touch the syrup between thumb and index finger it stretches like a string. Now reduce the flame and continue to stir till the syrup reaches ‘soft ball consistency’ (உருட்டுப் பாகு). Switch off the stove. 

Figure 1: Making jaggery syrup

Figure 2: Soft ball consistency

How to check the consistency of jaggery syrup: Drop a little syrup in water. If it dissolves, the syrup is not ready. If it stays intact and you are able to roll the syrup into a soft ball, the syrup is ready (Figure 2).

Once the syrup is ready, add the rice flour slowly little by little, while mixing with the ladle. If the mixture is very thick after adding the entire quantity of rice flour, you may add water little by little till the batter is smooth and has pouring consistency. Now add thil, cardamom powder and grated coconut to the batter. Mix well. 

Heat oil in another kadai on medium flame, and once the oil is ready pour 1 small hollow ladleful of batter, by gently moving your wrist in a circular motion. Once the appam turns golden brown on one side, turn over and cook the other side till it is cooked uniformly on all sides. Remove the appam from oil and place it on tissue papers for excess oil to drain. Repeat the process with the remaining batter, till you use up the whole batter. Allow the appam to cool and store in an airtight container. You can serve kalyana appam as a snack or part of a feast menu. 

Figure 3: Appam batter

Note: Appam will break up if the consistency of the jaggery syrup is too hard. Hence, be alert to remove the jaggery syrup from fire once it reaches the soft ball consistency.

Kalyana Appam (கல்யாண அப்பம் )

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Sprouts Masala Sundal (முளைகட்டிய பச்சைப்பயிறு சுண்டல்)

Sundal is a healthy snack that is essentially made with pulses. Traditionally, sundal is prepared on auspicious days or during festivals. Over time, I have shared many conventional sundal recipes on Rathika’s Nest. However, you can always spice it up a bit and serve it as a tea-time snack. Here’s a sundal recipe with a twist.

Ingredients:

Spouted green gram – ¾ teacup or 150ml

Salt – to taste

Coconut – grated, 2 tablespoons

Green chilli  – 1 no, finely chopped

Oil – 2 teaspoons

Mustard seeds – 1 teaspoon

Asafoetida – a generous pinch

Chat masala – ½ teaspoon

Lemon juice – 1 tablespoon

Curry leaves – a few

Sprouts Masala Sundal (முளைகட்டிய பச்சைப்பயிறு சுண்டல்)

Method: You may sprout the green gram at home or buy the sprouted green gram readily available in the shops. Click here to find out how to sprout green gram at home. Wash and drain the green gram. Heat oil in a kadai, add mustard seeds and when they start to sputter, add the sprouted green gram, green chilli, salt, ¼ teacup (50 ml) of water and asafoetida. Cover and cook on low flame till the gram is cooked and water is fully absorbed. Now add chat masala and mix well. Add coconut gratings, sauté for 2 minutes and switch off the fire. Garnish with curry leaves. Allow it to cool and then add lemon juice and mix well. Serve with a cup of tea or coffee. 

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Whole Bengal Gram or Kala Channa Sundal (கொண்டைக்கடலை சுண்டல்)

I have already shared several sundal recipes on Rathika’s Nest. However, the list is incomplete without this traditional recipe, often made during festival days such as 'Navarathri' and 'Vinayaka Chaturthi'. Chickpeas or whole Bengal gram – black variety, also called ‘kala channa’ is smaller and darker than the Kabuli channa and tastes slightly different.

Ingredients:

Whole Bengal gram/ Kala channa (கொண்டை கடலை) – ¾ tumbler or 150 ml

Salt – to taste

Coconut – grated, 2 tablespoons

Red chilies – 2 no

Oil – 2 teaspoons

Mustard seeds – 1 teaspoon

Split urad dhal – 1 teaspoon

Asafoetida – a generous pinch

Curry leaves – a few

 

Whole Bengal Gram or Kala Channa Sundal (கொண்டைக்கடலை சுண்டல்)

Method: Wash and soak whole Bengal gram in sufficient water overnight. Later drain and pressure cook whole Bengal gram with required salt and ½ tumbler or 100ml of water for 7 minutes or 7 whistles. Once the pressure subsides, remove chickpeas from the cooker. Drain excess water and keep aside.

Heat oil in a kadai, add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Add the cooked whole Bengal gram and asafoetida. Sauté on low flame till the excess water is absorbed. Now add coconut gratings. Sauté for 2 minutes and then, switch off the fire. Garnish with curry leaves. Serve hot.

Click here for more sundal recipes.

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Sweet Rice Flakes or Vella Aval (வெல்ல அவல்)

Flattened dehusked rice is known as beaten rice or flattened rice or rice flakes (அவல்). It is very light on your stomach as it gets digested easily. You can get rice flakes readily in the neighborhood grocery shops as thin/ thick flakes, or red /white flakes depending on the type of rice used to make them. Rice flakes are often used to make traditional snacks and savories. My grandmother would distribute rice flakes mixed with puffed rice (பொரி), peanuts (நிலக்கடலை) and roasted Bengal gram (உடைச்ச கடலை) on one of the ‘Navarathri’ (நவராத்திரி) days to those who visit our ‘kolu’ (கொலு). Sweet rice flakes or vella aval (வெல்ல அவல்) is often prepared for ‘Krishna jayanthi’(கிருஷ்ண ஜெயந்தி) and ‘Navarathri' or 'Dussera' festival. In addition, rice flakes are healthy as they contain in vitamins mainly A, B6 and C, and minerals such as calcium, iron, and magnesium. Try this easy-to-make recipe for your kids’ evening snack. 

Ingredients:

Rice flakes – thick white variety, 1 teacup or 200ml

Powdered jaggery – ¾ teacup or 150ml*

Cardamom – 3 no

Ghee – 1 teaspoon

Cashew nuts – broken, 1 tablespoon

Coconut – grated, 2 tablespoons

*This quantity of jaggery will impart medium sweetness to the preparation as per traditional method. However, you may increase the quantity of jaggery from ¾ to 1 teacup (200ml) if you like the snack to be very sweet.

Method: Heat jaggery with 50 ml of water in a vessel, till it dissolves fully. Filter the jaggery syrup through a sieve to remove impurities. 

Powder cardamom seeds finely; grate the coconut and keep aside. Wash rice flakes 3 times in water. Then soak the rice flakes for JUST ONE MINUTE, and then drain fully

.

Sweet Rice Flakes or Vella Aval (வெல்ல அவல்)

Heat ghee in a kadai, add cashew nuts and fry till they turn light brown in color. Add jaggery syrup and bring it to boil. Let it boil for a minute and then reduce the flame. Add rice flakes and cardamom powder. Mix well and simmer till the water is fully absorbed. At this stage, add grated coconut and mix well. Remove from fire and serve as a snack or dessert. 

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Kunukku (குணுக்கு)

Nine day festival of ‘Navarathri’ (நவராத்திரி) or ‘Dussera’ (தசரா) has just begun. As festivals are often associated delicious food, navarathri is almost synonymous with ‘sundal’ (சுண்டல்). Nonetheless, there are other snacks that are prepared during navarathri. One such snack is called ‘kunukku’ (குணுக்கு), and my paternal grandmother used to make it during dussera. Kunukku is different from vadai, as it has rice as an ingredient, which makes it firm and crispy. This is a traditional recipe, which makes an ideal snack to be distributed along with ‘thamboolam’ (தாம்பூலம்) during navarathri festival. Check out the recipe and try it out this dussera season!

Ingredients: (Makes 30-40 kunukkus, depending on the size)

Boiled rice or idly rice (இட்லி அரிசி) – ¼ teacup or 50ml measure

Bengal gram dhal (கடலைப் பருப்பு) – ½ teacup or 100ml measure

Black gram dhal (உளுத்தம் பருப்பு) – ¼ teacup or 50ml measure

Red chilies – 3-4no (adjust to taste)

Asafoetida – a generous pinch

Salt – to taste

Coconut – grated, 2 tablespoons

Curry leaves – a few

Oil – for deep frying

Method: Wash and soak Bengal gram dhal, black gram dhal and boiled rice in sufficient water for 4-5 hours. Later wash once again and drain fully. Grind the soaked ingredients with salt, red chilies and asafoetida, sprinkling water as required into a thick paste using the mixer-grinder. Add grated coconut and curry leaves (Fig.1). Mix well and keep aside.

Fig.1: Kunukku batter

Heat oil in a medium sized kadai; to check if the oil is ready, drop a small quantity of the batter into the oil and if it rises to the surface, you may start frying kunukku. Drop small balls (approximately 2 teaspoonful) of kunukku batter  in the oil and fry on medium flame. Keep turning the balls with a sieve spoon (ஜல்லிக் கரண்டி) every now and then till they become golden brown in color (Fig.2). 

 

Fig.2: Fry till kunukkus turn golden brown in color

Remove from the oil and place them on a tissue paper for the excess oil to drain. You may fry 8-10 balls at a time. Repeat this process till the batter is used up fully. Your yummy snack is now ready! You can simply eat kunukku without any accompaniment. 

Fig.3: Crispy Kunukku

Check out other 'Navarathri recipes' on Rathika's Nest by clicking on the image on the right hand panel!
 
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Medhu Vadai (மெது வடை)

Medhu vadai (மெது வடை) made of urad dhal is a very popular snack in South India. Medhu vadai makes a great combination with coconut chutney, and is also served along with idly (இட்லி) and/or pongal (பொங்கல்) for breakfast. However, this vadai is often included in festival menu. Medhu vadai can be soaked in hot rasam (ரசம்) or sambar (சாம்பார்) to make rasa vadai (ரசவடை) and sambar vadai (சாம்பார் வடை) respectively. You may also make small balls using medhu vadai batter and soak it in kalyana more kuzhambu (கல்யாண மோர் குழம்பு) instead of vegetables. Let’s see how to make this delicious snack.
 

Ingredients: (Makes approximately 15 vadais)

Split black gram or Urad dhal – 1 tumbler or 200ml measure

Salt – to taste

Asafoetida – a generous pinch

Green chili – 2-3 no (adjust to taste)

Curry leaves – a few

Pepper corns – 1 teaspoon

Oil – for deep frying

Onion – 1no, chopped finely (optional)*

* You may add finely chopped onions to the batter if you so desire. Shallots (சாம்பார் வெங்காயம்) may be used instead of onion. Peel and chop shallots finely and add to the vadai batter.

Method: Wash and soak the black gram in sufficient water for at least four hours. Later wash the dhal once again and drain the water completely. Grind the dhal with salt, green chili and asafoetida into a thick, fluffy batter using the mixer-grinder. DO NOT add water while grinding*. You will get best results if you use wet grinder, as the batter becomes a smooth spongy mass (நன்கு குடைய அரைக்கவும்). Transfer the batter to a bowl, add curry leaves, pepper corns and chopped onion. Mix well. 

Fig.1: Medhu vadai batter

Heat oil in a kadai on medium flame and check if the oil is ready by dropping a small quantity of batter into it. If the oil is ready, the batter will fry and rise to the surface. Shape the batter into a ‘vadai’ (வடை), like a round patty on a wet plantain leaf. You may also use a thick plastic sheet for this purpose (See Fig.2). Wet the sheet with water, place a tablespoonful of batter and flatten it slightly. You will be able to make a hole in the center, if the batter is thick. 

Fig.2: Place the batter on a wet plastic sheet

Remove it from the sheet and drop it gently in hot oil. You may be able to fry 3-4 vadais simultaneously, depending on the size of the vadai you make. Turn the vadais over and cook on both sides, till the vadais become golden brown in color on all sides (Fig.3).

 

Fig.3: Fry the 'vadais' in oil till they become golden brown on all sides

Remove the vadais and place them on paper napkins for the excess oil to drain. Continue to make vadais till you use up the batter fully. Your crispy tasty vadais are ready! Serve hot with coconut chutney.

How to store: If you are not serving the vadais immediately, you may store them in an open bowl till they cool to room temperature and then transfer to a closed container. You may later place the vadais in microwave safe bowl on a tissue paper and heat them in the microwave oven for 1-2 minutes, before serving. 

Medhu Vadai (மெது வடை)

*Note: If you are using mixer-grinder, you may have to add little water to grind the dhal into a smooth batter. This will make the batter slightly thin and you may not be able to make a hole in the center, while shaping the batter into a vadai. Moreover, the vadai may absorb more oil, while frying. 

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Appam (அப்பம்)

Appam (அப்பம்) is a jaggery based sweet that is made in Tamil homes, especially for ‘Karthigai’ festival. Karthigai deepam (கார்த்திகை தீபம்) is celebrated on the eighth month of Tamil calendar, on the full moon day (பௌர்ணமி), which coincides with ‘Karthigai star’ (கார்த்திகை நட்சத்திரம்). This festival is a way of offering prayers to Lord Shiva, who is in the form of ‘jyothi or light’ (ஜோதி). It also marks the symbolism of bringing divine light into our lives.

On this day, the houses are decorated with oil lamps, mainly in the front yard around beautifully drawn rangoli. In our native place, a bonfire with a palm trunk in the center (சொக்கப் பனை), would be lit in each temple. Certain special sweets are made for this festival, which include, appam (அப்பம்), athirasam (அதிரசம்), pori urundai (பொரி உருண்டை) and kadalai urundai (கடலை உருண்டை).

Appam can be made in two different ways and I intend to share the easy method with you today. Though traditionally it is fried in ghee, I prefer to use oil for deep frying. Here we go.Of course, ghee appam is made on krishna jayanti day!

Ingredients: (Makes 10 appam)

Atta or wheat flour – ½ tumbler or 100ml measure

Maida or all purpose flour – ½ tumbler or 100ml measure

Rice flour – ¼ tumbler or 50 ml measure

Jaggery – powdered, ¾ tumbler or 150ml measure

Oil – for deep frying

Cardamom – 3 no

Sesame seeds (white) – 1 teaspoon

Method: Remove cardamom seeds and powder them using the mortar and pestle. Mix jaggery with ½ tumbler (100ml) of water in a vessel. Heat it on medium flame while stirring with a spoon, till jaggery is fully dissolved. Switch off the fire and allow it cool. Later strain the liquid through a sieve to remove impurities, and keep aside.

Mix atta, maida and rice flour in a bowl very well. Add cardamom powder and sesame seeds to the flour mixture. Now add the jaggery liquid and ½ tumbler (100ml) of water to the bowl. Mix the contents very well, taking care that no lumps are formed, till the batter is smooth and has pouring consistency (Fig.1).

Fig.1: Appam batter

Heat oil in a kadai on medium flame, and once the oil is ready pour 1 small hollow ladleful of batter gently in the center of the kadai (Fig.2).

Fig.2: Pour a ladleful of batter gently in the hot oil

As the batter gets cooked in oil, the edges turn light brown. At this stage, turn the appam over over using a sieve spoon (ஜல்லிக் கரண்டி). Continue to cook till the appam turns golden brown on all sides (Fig.3). 

 

Fig.3: Cook till the appam turns golden brown on all sides

Remove the appam and place it on tissue paper to let the excess oil to get absorbed. Repeat the process till you use up the remaining batter. Serve hot as a snack or as part of festival menu.

Appam (அப்பம்)

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Thavala Vadai (தவல வடை)

'Thavala vadai' (தவல வடை) is made with a mixture of different dhals and hence, it has a distinct taste as against ‘medhu vadai’ (மெது வடை) made with urad dhal alone. Thavala vadai makes a good snack item along with coconut chutney. However, you can make this vadai as part of festival menu, preferably without onions. This recipe was taught by my grandmother and it works great for me. Give it a try!

Ingredients: (Makes approximately 12-15 vadas)

Bengal gram dhal/ channa dhal – 1 big hollow ladle or 75ml measure

Red gram dhal/ Toor dhal – 1 big hollow ladle or 75ml measure

Black gram dhal/ Urad dhal – 1 big hollow ladle or 75ml measure

Salt – to taste

Asafoetida – a generous pinch

Dried red chilli – 2-3 no (adjust to taste)

Curry leaves – a few

Oil – for deep frying

Onion – 1no, chopped finely*

*You may use shallots (சாம்பார் வெங்காயம்) instead of onion. Peel and chop shallots finely and add to the vadai batter.

Thavala Vadai (தவல வடை)

Method:

Fig.1: Thavala Vadai Batter

Wash and soak the dhals in sufficient water for at least four hours. Later wash the dhals once again and drain the water completely. Grind the dhal with salt, red chilli and asafoetida into a thick batter using the mixer-grinder. DO NOT add water while grinding. Transfer the batter to a bowl, add curry leaves and chopped onion. Mix well (Fig.1). 

Fig:2 Shape the batter into a vadai

Heat oil in a kadai on medium flame and check if the oil is ready by dropping a small quantity of batter into it. If the oil is ready, the batter will fry and rise to the surface. Shape the batter into a ‘vadai’ (வடை), like a round patty on a plantain leaf. You may also use a thick plastic sheet for this purpose (See Fig.2). Wet the sheet with water, place a tablespoonful of batter and flatten it slightly. Remove it from the sheet and drop it gently in hot oil. 

You may be able to fry 3-4 vadas simultaneously, depending on the size of the vada you make. Turn the vadas over and cook on both sides, till the vadas become golden brown in color. Remove the vadas and place them on paper napkins for the excess oil to drain. Continue to make vadas till you use up the batter fully. You may store the vadas in a hot case. Serve hot with coconut chutney.

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Bajji (பஜ்ஜி)

Bajji (பஜ்ஜி) was one of the frequently made snacks in my grand parents’ home, often on Sundays. Elaborate efforts that go into making bajjis were always exciting, especially during the summer vacation when all of us visited our grandparents. Different vegetables were carefully chosen, sliced and kept on a large plate. My grandmother would make bajjis with these vegetables and serve a platter having one or two of these different bajjis with coconut chutney. Traditionally, bajjis were served along with sojji (சொஜ்ஜி) or kesari (கேசரி), when the groom’s family visits the girl’s house to see the would-be-bride (பெண் பார்க்கும் படலம்). Though ‘bhajji’ is a popular snack in Maharashtra; you will find bajjis being sold in small teashops in the nook and corner of Tamil Nadu. Bajji is a wonderful snack to eat on a rainy afternoon; however, you can eat it anytime. Though bajji and coconut chutney make a great combo, you can eat bajji just like that or with tomato ketch-up. 

Bajji batter

Ingredients: (Makes approximately 15 bajjis)

Bengal gram flour (கடலை மாவு) – 1 tumbler or 200ml measure

Rice flour (அரிசி மாவு) – 1 small hollow ladle or 50ml measure

Red chilli powder – 1-2 teaspoons (adjust to taste)

Salt – to taste

Asafoetida – a generous pinch

Baking soda – a generous pinch

Oil – for making bajjis

Vegetables – cut into thin slices, as desired*

*Plantain, brinjal/ eggplant, potato, onion, capsicum, ridge gourd (பீர்கங்காய்) and chow-chow/ chayote (சவ் சவ்) may be used to make bajji. Wash the vegetables. You may peel plantain, potato, onion, ridge gourd and chayote. However, I prefer to retain the skin of plantain and potato while making bajjis. Cut the vegetables into thin slices. Slice capsicum into rings and remove the seeds. You may also use whole large green chillies for making hot spicy ‘chilli bajji’ (மிளகாய் பஜ்ஜி).

Method: Mix rice flour, Bengal gram flour, red chilli powder, salt, asafoetida and baking powder in a bowl. Add required water to make a thick paste. The paste should be thick enough to coat the vegetables, but not too thin to drip (See the picture above). Mix the batter very well with a ladle.

Cut the vegetable into thin slices. The above mentioned quantity is sufficient to make bajjis out of one plantain. However, you may use any of the vegetables mentioned above.

Heat oil in a kadai on medium flame and drop little bajji batter in the hot oil. If the oil is ready, the batter fries and raises to the surface of the oil. Now, dip a vegetable slice in the bajji batter, making sure it is coated fully on both sides and drop it gently in the hot oil. Fry till the bajji becomes golden brown in color on both sides by turning it over as needed using a frying spoon or sieve spoon (ஜல்லிக் கரண்டி). Once done, remove the bajji and place it on a paper napkin for the excess oil to be absorbed. Fry all the vegetable slices in the same manner using up the bajji batter. Remove the bajjis from the napkin and serve hot with coconut chutney.

Bajji (பஜ்ஜி) made with plantain and capsicum (center)

Note: If you intend to make bajjis with different vegetables at one go, make onions bajjis in the end. If you wish to make only onion bajjis, you may omit asafoetida while preparing the batter.

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Field Bean Sundal (மொச்சை கொட்டை சுண்டல்)

‘Saraswathi’ (சரஸ்வதி) – Goddess of wisdom and knowledge, is worshiped on the ninth day of ‘Navarathri’ (நவராத்திரி). This day is celebrated as ‘Ayudha Pooja’ at work, where all the tools, account books and other implements are placed before the Goddess’s picture and pooja is performed. Machines and vehicles are cleaned, decorated with garland of flowers (பூமாலை), sandal paste (சந்தனம்) and kumkum (குங்குமம்). Usually work is stopped on this day and resumed on the tenth day, ‘Vijayadasamai’ (விஜயதசமி), which marks the culmination of ‘Navarathri’ festivities. This day is considered auspicious to start learning something new. Hence, children are admitted to music, dance or art classes on this day. Some parents start schooling for their wards on this auspicious day.

Traditionally, students (sishya - சிஷ்யன்), pay their respect to their teachers (guru - குரு) and offer ‘dhakshina’ (தக்ஷிணை) in the form of fruits, money and new cloths. ‘Aksharapyasam’ (அக்ஷரப்யாசம்) or the ceremony of starting education to a child is usually performed on ‘Vijayadasamai’ day. During this ceremony, the child, usually 5 years of age, sits on the father’s lap. Prayers are offered and the child is made to write ‘Om’ (ஓம்) and alphabets with the index finger on raw rice spread on a plate. Then the child is taken  to the school for admission. In olden days, after ‘Aksharapyasam’ the child was carried on the shoulders of the maternal uncle (தாய் மாமன்), accompanied by parents and elders preceded by ‘nadaswaram’ (நாதஸ்வரம்) and ‘melam’ (மேளம்) in a procession to the school!  Having reminisced over ‘Navarathri’ festivities so far, let us see how to make field bean sundal (மொச்சை கொட்டை சுண்டல்)!

Ingredients:

Field Bean (மொச்சை கொட்டை) – ¾ tumbler or 150ml

Salt – to taste

Coconut – grated, 2 tablespoons

Oil – 2 teaspoons

Mustard seeds – 1 teaspoon

Split urad dhal – 1 teaspoon

Asafoetida – a generous pinch

Curry leaves – a few

For the masala powder:

Bengal gram dhal – 1½ teaspoon

Urad dhal – 1 teaspoon

Red chilli – 1 no

 

Field Bean Sundal (மொச்சை கொட்டை சுண்டல்)

Method: Wash and soak field beans in sufficient water overnight or at least 6 hours. Later drain and pressure cook field beans with salt and ½ tumbler or 100ml of water for 5 minutes or 5 whistles. Once the pressure subsides, remove field beans from the cooker. Drain excess water and keep aside.

Heat 1 teaspoon of oil in a kadai, add red chilli and when it turns darker, add Bengal gram dhal and urad dhal. Fry till the dhals turn golden brown in color. Switch off the fire. Once cool, powder the fried ingredients finely. Keep aside.

Heat oil in a kadai, add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Now add the cooked field beans, asafoetida and masala powder. Mix well. Now add coconut gratings. Sauté for 2 minutes and then, switch off the fire. Garnish with curry leaves. Serve hot. 

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