Peel skin of 1 big size Raw banana, chop to 2 inches size and bring to 3/4 boil in Water added with Turmeric and Salt, Drain and keep ready. In a kadai add 5 tsp of oil, temper mustard seeds, 1 tsp full of Jeera and 1 big size finely chopped onion and fry till brown. Now in a mixer, add 2 medium sized Tomates, Green Chillies (According to your spicy level), 1 inch size Ginger and grind to paste. Add this paste to the sauted onion and mix well. Now add the boiled Raw Banana, add turmeric powder, Coriander Powder and mix well. Check water consistency and Salt and add if necessary. Now in a mixer, add 1 tsp of grated Coconut, 2 tsp of peanuts and 1 tsp of Raw rice, make it to a fine paste and add to the gravy. Mix well, cover with lid and cook in medium flame for 2 mins. Remove lid, stir well and serve hot with Raw Rice. The best side for Roti also.
Cook channa, drain the water and transfer into a bowl. Then add chole masala, red chilli powder, coriander - cumin powder, dried mango powder, garam masala and salt. Mix them well. Now take a pan, add oil or ghee. Once oil or ghee is hot add ajwain to that and transfer the channa .. cook for 2 mins and then add ginger, green chilli and tomatoes to that.. cook again for 2 mins. Garnish with cilantro.
Video recipe on Vella Surulappam A traditional Tanjore Cusine served in many houses made with Raw Rice, Milk, Jaggery and Coconut. Please share this video to those who loves Tanjore / Traditional Cuisines.
Method: First wash and dry it in sunshine for 2 days. Take a kadai..dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, dry red chillies. Grind it coarsely. Add 200ml of water..bring it to a boil...add jaggery,turmeric powder,salt to taste...add jujube's in it...let it boil for 15 to 20mts in low flame...cover the lid...till it becomes sticky. Now add the grinded masala as per ur spiciness....just keep for 5 mts in low flame only....and switch off the flame. After it is cooled,u can transfer it to a dry glass jar. This can be kept for a long time...u can keep in sunshine and stir it occasionally.... It goes well with roti,paratha... You can even njoy eating this after lunch also...