(Winter Melon in yogurt gravy and Lentil Crepes )Poosanikai Pachai Mor Kuzhambu and Power Packed Adai

Power Packed Adai

I have to let you all know, that this was an experiment! But it turned out good!

On Tuesdays, during Tennis season, I have to leave the house by 5pm and can come back only by 7pm. I work from home, so I usually make dinner only at 5pm. So I end up making some Dosa items for dinner since it is quick. Since I just came back, and didnt have any dosa dough at hand, I thought why not Adai , a lentil dosa. I did a little variation

Here is what I did

1 Cup Whole Green Mung

1 Cup Whole Skinned Urad

1 Cup Rice

½ cup Channa Dal

½ Cup Black Eyed Peas

½ cup Horsegram

½ Cup Sabudana

3 Green Chilllies

1 Red Chillies

2 teaspoons Salt

Coconut-one handful cut in tooth shaped pieces

Curry leaves (I still havent bought it! but you can use if you have)

Method

-->I soaked all this before I left, all in one bowl, except the sabudana.

-->I soaked the sabudana seperately.

-->When I came back, I put all this (except the

sabudana )in my food processor and made a batter.

-->To this batter Imixed the sabudana.I made thin lentil crepes out of it.

Verdict

The kids loved it, I also liked it. Next time, I will soak the green mung way ahead of time, or use regular mung dal. I felt it had to soak a lttle more, but I was the only one who felt that way. My husband also liked it! It is a very filling dinner.
As a side dish to this I Made

Poosanikai Pachai Mor Kuzhambu

Pachai means Green in Tamil , Mor Kuzhambu is gravy made with yogurt base.

Items You Need:

For the Masala Soak for 10 to 15 minutes

1 tsp Jeera (Cumin)

3 tsps Coconut shredded (I used Frozen)

1 tsp Rice

2 Green Chillies

1 handful Fresh Coriander

For the Gravy

Wintermelon - 5 cups (Cut in square shapes)

Salt as needed

Water

Thick Yogurt - 2 cups (blended in to thick buttermilk)

Oil- 1 Tsp

Mustard-¼ tsp

Red Chili -1
Method

-->In a vessel, take the wintermelon, and add

enough water to lightly cover the vegetables

-->Add the salt once it starts boiling

-->Grind the masala and add the mixture to it

and cook for a 5 to 7 minutes in low fire

-->Add the thick buttermilk to it, and cook for

3 minutes in low fire
-->In a small pan, add some oil, add the mustard,

once it sputters add the Red Chili, and pour it over

the gravy. Garnish with coriander leaves, and curry leaves.
Note- You should be careful, not let the buttermilk curdle. It should be thick and creamy!