Aattu Kudal Kuzhambu (Lamb Intestine Gravy)

Ingredients:

Aattu kudal (Lamb Intestine Gravy) : 1/2 kg (cook well in presser cooker )
Small onion : 1/4 kilo
Garlic : 50 gm
Tomato : 150 gm
Potato : 2 pcs
Lemon grass
Pandan Leave
Green chilli : 3
Chilli powder : 2 tsp
Saambaar powder : 3 tsp
Turmeric powder : a pinch
Salt : as needed
Coconut ( small) : 1/2
Tamarind : a little
Ginger : as needed
Oil : as needed
Mustard : a little
Cumin : a little
Peppercorns : a little

Method

Soak tamarind in water and prepare tamarind extract.
Grate coconut.
Grind coconut and extract milk.
Cut green chilli, potato, onion, tomato finely.
Peel the skin of ginger and garlic.
Crush ginger and garlic.
Cut the Aattu Kudal into 2 inch lenght pieces.
Add a little sunnambu to hot water.
Wash the Aattu Kudal twice in this water.
Heat oil in a frying pan.
Add mustard, cumin,pepper corn, crushed ginger garlic, lemon grass, pandan leave and fry.
Add green chilli, potato, onion, tomato, cleaned botti and fry well.
Add turmeric powder, chilli powder, saambaar powder, salt and stir well.
Add 2 cups of water and let the contents boil.
When the Aattu Kudal is 3/4 cooked, add tamarind extract and let it boil.
When the contents are cooked well, add coconut milk, stir well and remove from the stove.

can serve with Mushroom Briyani

Kozhukattai / Mothagam

Ingredients:
Rice flour - 2 Cup(s)
Water - 1 Cup
Jaggery - 7-8 pieces / brown Sugar
Grated Coconut - 1/4 cup
Sesame Oil - 1 Tsp
Cardamom - 2 
Skinless Pasipayaru (Green bean) - 1/2 cup
Salt - 1 Tsp


Method:

1. Boil water in a pan.Add Salt and Sesame oil.
2. Once water starts boiling, gradually add the rice flour. Mix it well and see to that no lumps are formed.
3. Allow it to cool. It should be in Chapati consistency.
4. Cooked Pasipayar Green bean and let dry.
5. For preparing pooranam (coconut sweet), in a pan add jaggery, sprinkle water and allow it to melt. Do not add more water.
6. Powder cardamom seeds.
7. Once jaggery starts melting add coconut, pasipayar and cardamom powder and keep mixing for sometime.
8. Allow it to cool.
9. Now form balls with the rice flour and small balls with the pasipayar coconut sweet.
10. Make a cup like structure or a flat structure (whichever is comfortable) with the rice flour and place the pasipayar coconut sweet ball in it.
11. Close the cup leaving a beak like appearance. (you can make any Shape)
12. Steam the Kozhukattai for 10 mins.
13. Your sweet is ready !