Pal Payasam

Ingredients
Milk – 1Litre
White rice – 1/4 cup
Sugar – 1 cup
Water – 2 cups
Cardamom powder – 1/8 tsp
Raisins – 10
Cashew nuts – 10
Ghee – 2 tsp

Method

Wash rice till water becomes clear.

Heat a pressure cooker and add 1 tsp of ghee. Roast the rice in ghee for few minutes.
Add 2 cups of water and 2 cups of milk and bring it to a boil.
Cover the cooker lid and put the weight on.
Keep the stove on a low flame and cook for 20 minutes.
Let the whistle come .

Once the cooker has cooled enough, add 1 cup of sugar and 1 cup of milk and bring it again to a boil.
Lower the stove flame,put the cooker lid on and again cook for 20 minutes.

Once the cooker has cooled enough, turn the stove on. Add cardamom powder and remaining milk and cook for 5 to 10 minutes.

Heat a small pan and add the remaining ghee. Fry the cashew nuts and raisins till they turn brown.
Pour over the payasam.

Puli Milagai

Ingredients
Green chillies – 5 to 6
Tamarind – One big lemon size ball
Jaggery – 3 tbsp or more
Turmeric powder – 1/4 tsp
Hing – 1/8 tsp
Curry leaves – handful
Mustard seeds – 1 tsp
Fenugreek Seeds/Methi – 1/4 tsp
Udad dal – 1 tsp
Oil – 1 tbsp
Salt to taste

Method
Soak tamarind in 1 cup of hot water for 1/2 hour.Extract the juice of tamarind and set aside.

Wash,remove the stem of green chilli and dry it.
Finely chop the green chillies and curry leaves.

Heat Oil in a pan. Once hot, add udad dal and fry till it turns light brown.Add methi and fry for few more seconds.
Add mustard seeds and wait till it starts to splutter.
Add hing,chopped curry leaves and green chillies.
Fry the entire mixture till green chillies are nicely fried and it changes color to white or light brown.
Add tamarind water,turmeric powder and salt.
Cover and cook till the gravy comes to a boil.
Add jaggery and cover and cook for 5 to 10 minutes.

Serve this chutney as accompaniment to curd rice,idly,dosa.