RAW MANGO PACHHADI

INGREDIENTS:
Raw Mango  1 no
Chilly powder    1/2  tsp
Turmeric powder   1/4 tsp
Jaggery               1/2 cup
Mustard seeds    1 tsp
Urad dal            1/2 tsp
Hing                a pinch
Salt                1/2 tsp
Oil                1 tbsp
Curry leaves    few
METHOD:
Peel the skin of mango and cut into cubes.
Heat oil add mustard, urad dal, hing and curry leaves.
Add mango cubes,chilly powder, turmeric powder and salt. Mix well.
Add enough water, cover and cook.
When the mangoes  are cooked add crushed jaggery.Cook to jam consistency.The mangoes must be cooked well.

RICE VATHAL

INGREDIENTS:
Raw rice     5 cups
Sago           1 cup
Lemon        2 no
Greenchillies 50gm
Salt              1 hand
Jeera           4 tbsp
Hing            2 tsp
METHOD:
Grind sago in mixie coarsely. Then give both rice and sago to the flour mill and grind finely.
Cool the flour by spreading in a newspaper.
Grind green chillies, salt  with lemon juice.Add water if needed.
The ratio of water is for each cup of flour add 2 cups of water. Boil the required water with hing.Take 2 cups of water and keep aside.Switch off the gas and add the chilly paste and mix well.
Add the flour and mix well with the bottom part of "matthu" without ant lumps.Now keep this mixture in low flame and cook for about 10 mins, stirring often.
When the batter is cooked add jeera and give a final mix.Check for salt.
Use the star shape and press in murukku maker in plastic sheets or clean dhoti.
Dry in sun for 2-3 days.
Fry in hot oil and serve for lunch items or can be had as a snack.
Use  10 ltr  pressure cooker  as the mixture will start bubbling and spill outside. If you add jeera in the first, the vathal will not be white in colour.The water which we kept aside can be used if the flour absorbs too much of water.