Tamil New Year Special - Lentil Beetroot fritters

Tamil New Year Special     

                  

       

Raw Mango  -  3 tbsp ( finely chopped)

Neem  flowers  - from 2 twigs / 2 tsp

Jaggery  - 2 tsp ( shredded )

Mix the above three ingredients and is consumed first thing in the morning of Tamil New Year.

The bitter, sweet ingredient in the dish signifies the same that we encounter in life and reminds us to to accept them equally. 

The raw mango chutney/pachadi, a dish prepared on tamil new year day, recipe of which is posted in this blog earlier. It is a cooked dish taken with rice.

Sweet Pongal

I have posted this recipe before.So just picture of the steps. I had used the new bronze pot bought for me by my friend from Kumbakonam. 

Suggested to use rice+dhall and water in a minimum proportion of 1:5 

Lentil beetroot fritters

Ingredients:

Channa dhal  -  1 cup

Toor  dhal - 1/5 cup

beetroot  - 1/2 of a big one or 1 small sized                                 

Small onions  -  10

Dry red chili  - 5 

Asafoetida  - 1/2 tsp

Curry leaves  - 1 twig

Salt to taste.

Oil for frying

Steps:

Soak both the dhals for 30 to 45 minutes. 

Peel and fine chop the onions.

peel and grate beetroot.

Coarse grind the dhal without adding water. 

Add onions, beetroot, asafoetida, salt and curry leaves. Mix well. 

Pinch a small portion, roll into a ball and flatten without pressing hard. Fry in hot oil.

Serve hot.

My Notes:

Masal vadai has various versions, with the basic ingredient channa dhal in all. But it is an awesome snack. Relished hot or cold. 

I have not included ginger or fennel seeds commonly used in this preparation as wanted to taste the flavour of beetroot. The color was so attractive and the taste was simply delicious.  

          

                

                           Pumpkin Erisseri

I had prepared the Kerala style pumpkin Erisseri today. Shall post the recipe in a separate post.