1.Kitchili samba sathamudhu
Ingredients
- Kitchili samba rice – 1 cup (200g)
- Toor dhal / thuvaram parupu – ½ cup (100g)
- Tomato – 3 nos
- Tamarind – small gooseberry size
- Turmeric powder – ½ tsp
- Asapoetida – ½ tsp
- Mustard – 1 tsp
- Ghee – 2 tbsp
- Pepper – 2 tsp
- Cumin – 2 tsp
- Tuvar dhal – 1 tbsp
- Dry chili – 3 nos
- Curry leaves, coriander leaves– few
- Oil – 1 tsp
- Salt – ¾ tsp
Method
- Boil ½ cup toor dhal. Boil rice in 3 cups of water. Add the cooked dal to rice and mix well.
(SOURCE: Recipe from Aval Vikatan by Revathy Shanmugam)
2.Kitchili Samba Kolukattai
Ingredients
- Kitchili samba flour – 1 cup (200g)
- Jaggery – 3/4 cup (150g)
- Grated coconut – 1 cup (200g)
- Hot water – 1 1/4 cup (250ml)
- Salt – 1/4 tsp
- Coconut oil – 2 tsp
- Cardamom -3 nos
Method
Add salt to the rice flour and pour hot water and knead it and apply some oil and cover it in a cloth to keep it warm. Add jaggery to 1/4 cup of water and let it boil. Then add the grated coconut and drain the water well and grind it until it becomes smooth. Add cardamom powder to this. Apply oil on the hands and prepare the kneaded dough as cup and cover it with the filling and make the kolukattai. Boil the prepared kolukattai in an Idli pot for 10 minutes.
3. Kitchili samba keerai baath
Ingredients
- Kitchili Samba rice-1 cup
- Thoor dal-1/2 cup
- Mullaikeerai/ araikeerai/ Paruppu keerai (any one)-1 full bunch (1 kattu)
- Small onion -6 nos
- Garlic-6 nos
- Green chilli-3 nos
- Turmeric powder-1/2 tsp
- Ghee-2 tbsp
- Oil-2 tbsp
- Mustard-1 tsp
- Jeera-1 tsp
- Salt-3/4 tsp
Method
Clean and chop the keerai. Finely chop the onion and garlic and keep aside. Wash and cook the rice and dal together. 1 cup rice =5 cups water, add salt and cook till it becomes mashy. In a kadai add 2 tbsp oil, 1 tbsp ghee, mustard, cumin, onion, green chillies and garlic and saute. Now add the keerai and saute again. Once the greens get cooked add it to the cooked rice and dal and add finally add a tbsp of ghee on top.
[Source- Unnavum Nalamum by Revathi Shanmugam and Shiney Surendran. (Kannadasan Publishing House, Chennai) .2020.pg-86 to 87]