Chutney Pudi - Mixed Daal.

Chutney Pudi is a spicy powder prepared with channa daal, urd daal, ground nuts and red chillies. Chutney Pudi can be eaten with idly, dosa , chapati , pooris and even rice.
Things Needed : 
Channa Daal : 2  Cups.
Urd Daal : 1 Cup.
Ground Nuts : 250 Grams.
Red chilly : 20 to to 25.
Curry leaves : 1 Bunch
Salt : To Taste.
Ingh : a little.
Tamrind : Small quantity .( small goose berry size ).
Copra ( Kobbari or dried coconut ) : 1 Cup.
Method :
Roast Channa daal , Urd daal , ground nuts, red chilly , coconut , tamarind and curry leaves separately and leave if for cooling.  Add ingh to the mixture . Remove the ground nuts skin.  Roast tamarind separately and mix it with roasted daals.  Mix all the ingredients in a bowl and add salt and tamarind and dry grind them.  Put it in a bowl and mix it thoroughly and fill in the bottle and store in a dry place.
Note : Must take care while roasting the daals and ground nuts.  Should be careful not to touch with any water contained plates or bowls and the dry grinder.  Adding coconut is an optional.  Dry coconut will give a better taste. More Chilly can be added if you like more spicy. Using Dry coconut will help the chutney powder to  stay for long time . ( It will not be spoiled or smell bad ). Using coconut is an optional too.
2 Jam bottles of Chutney Pudi can be prepared. 

Kai Kadabu.( Coconut - jaggery Sweet Kadabu).

Kai kadabu is made with coconut, jaggery, cardamom and rice flour. Kai kadabu is a sweet item and you can have them for breakfast evening snack or for dinner too.
Things Needed :
Rice Powder : 2 Cups.
Coconut : 11/2  Cup .
Jaggery  : 1.2 cup.
Salt : a pinch .
Cardamom : 5 to 6 Seeds.
Water : 3 Cups.
Method :
Powder cardamom. Keep jaggery on the pan and heat. Add fresh coconut ( 1/2 cup ).  and mix on low flame nicely till it mixes well. ( First it will be little watery and then thickens. Do not stir its too hard. ) Remove from the pan when it mixes well.  Add cardamom and leave it for cooling.
Now keep a big pan on the fire. Put 3 cups of water. Let the water boil. Now add rice powder to the boiling water and stir for 2 to 3 minutes. Remove from the pan  and mix it nicely. ( You can wet your hand with normal water in between to mix the hot rice flour mixture nicely).
Take a handful of dough and flatten it on the palm.  Add 1 tea spoon of coconut jaggery mixture and close the edges.  Do the rest with same and prepare kaikadabu.  Now you arrange these kadabus in a idly cooker or pressure cooker and cook for 25 to 30 minutes. Serve Hot Kai kadabu with a spoon of fresh ghee on the top.
Note : Must put 2 to 3 cups of water in a idly cooker or pressure cooker . Keep a bowl or plate and then keep another plate on the top o;f the bowl  and then arrange it on the second plate and cook Kai kadabu. See that the water from does not touches the kadabu. .  Can use more coconut mixture if you wish. Can add more jaggery to the coconut mixture.  Can touch with ghee instead of water while flattening the rice dough.

8 to 10 small Kaikadabus can be made.