Recipe Name: Neer - Majigha Charu Untaloo (2 in 1)
Recipe by: K. B. Leelarani
Ingredients:
For Untaloo: 2 cups idly puzhungal arisi 1/2 mootha coconut 1/2 tsp jeera Salt to taste 2 cups water 2 cups grinder washed water (after grinding the rice) Coriander leaves For Majigha Charu: 200ml sour curd 1 1/2 cup water 1/4 tsp asafoetida 1/4 tsp turmeric powder 1/2 mootha coconut 2 green chilli 2 dried red chilli 1 tbsp dhaniya 2 tbsp roasted bengal gram 1 tsmustard 1/2 ts jeera 1 onion 5 nos garlic pod Salt to taste Oil Mustard, Fenugreek, jeera for tempering Coriander n curry leaves
Procedure:
For Untaloo:
1. Soak rice for 5 hrs. Grind coconut in a mixie (poo) n keep aside.
2. Grind soaked rice, coconut poo, salt in the grinder n grind until the batter is thick, using very less water (rawa consistency to make balls) n rest for 15mins.
3. Once done, remove in a bowl. Pour 2 cups of water to the grinder n reserve the rice water.
4. Make smll balls out the rice batter n steam on idly cooker for 20mins.
5. Pour 2 more cups of water n salt to the reserved rice water n boil till the raw smell goes n slightly thick.
6. Take half of the Untaloo and add to the rice water mix with little jeera, sprinkle over some coriander n serve hot.
For Majigha Charu:
1. Churn the curd with turmeric powder, salt, some water.
2. Grind coconut, roasted bengal gram, red n green chillies, dhaniya, mustard, jeera to a smooth paste.
3. And add onion n garlic n grind with just one pulse.
4. Add the grinded mix to the churned curd. Add water if required for rasam consistency. Check for salt.
5. Heat a kadai, add the curd mixture and cook till small boil appears.
6. Heat oil in a ladle n add mustard, jeera, Fenugreek, asafoetida, let it splutter n add to the curd mix.
7. Sprinkle over coriander, mix well.
8. Take the remaining untaloo n dd to the curd mix n serve hot.
Note: you can eat this Majigha Charu with rice, idly, dosa, poori, upma varieties too.
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