Lunch Box Item 3 - Bajji Molaga(Hungarian wax) MoreKozhambu Rice with Beetroot Curry

Ingredients:
Boiled rice according to the need
Bajji Molaga(sliced across) - 5(These chillies are not very spicy but give a nice flavour, so we add 5)
Red chilli - 1
One Cup of Butter milk(kept outside the previous night to get the sourness)
Coconut - One hemisphere, cut into pieces in order to grind
Jeera - 1 tsp (to grind with coconut)
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Tumeric powder - 1/4 tsp
Salt to taste

Method:
Grind the coconut and jeera and keep them aside.
Heat oil in a vessel, add mustard seeds and red chilli and let them splutter.
Then add fenugreek seeds and saute until golden colour.
Add the sliced chillies and fry for 5-8 minutes till it is cooked.
Add turmeric powder and salt.
Add the coco-jeera paste and buttermilk.
Medium heat for 5 min and put off.
Mix it with rice and serve.

Beetroot Curry
Ingredients:
Beetroot - 2
Mustard seeds - 1/4 tsp
Red chilli - 1
Tumeric powder - 1/4 tsp
Salt to taste

Method:
Chop beetroot into small pieces.
Heat oil in a vessel, add mustard seeds and red chilli and let them splutter.
Add beetroot,turmeric powder and salt.
Cook for ten minutes in medium heat and put off.

Enjoy morekozhambu rice with beetroot curry

Bhinndi/Ladies Finger puli kozhambu( வெண்டக்காய் புளி கொழம்பு)

Ingredients:
Ladies finger - 1/2 kg
Tamarind - One ball of Lemon size
Tomato - 2
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Gram dal - 1/2 tsp
Sambar Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Rice flour - 1/4 tsp
Oil - 2 tsp
Salt to taste

Method:
1. Soak tamarind and tomato in hot water for 30 min.
2. Meanwhile cut the ladies finger into small pieces(cylinder-like).
3. Heat Oil in a vessel.
4. Add mustard seeds , once they splutter , add fenugreek seeds and gram dal and saute till golden colour.
5. Add the cut ladies finger and fry them for 5 min.
6. Now extract the tamarind and tomato puree and add.
7. Add Sambar powder,turmeric and salt.
8. Let it cook for 10 min.
9. To thicken, mix rice flour with water, dissolve and add it to the kozhambu.
10. After a minute, put off the gas.
11. Mix with rice and serve.