Bird:

Requirements: thin little finger-shaped slices (for all vegetables listed below) white squash-1 cup; Chenai-1/2 cup; Banana Banana-1/2 cup; Carrot-1/2 cup; Snake guard-1/2 cup; Green peas-1/2 cup; drumstick-2; For grinding-Coconut ½ side grated; green chili-4; Jeera-1/2 teaspoon; Curry leaves-required amount; Coconut oil- little; amount of salt required.

Preparation: First wash and cook the thin vegetables in the form of fingers and the thigh with little water in the pot. Drain the water. Grind the shredded coconut, chili and jeera (a little more or less) in a mixie. Place the pan and add the vegetables and the ground material in it and keep it on low heat until the raw smell of the ground material is eliminated. Before the time to take the pan off the heat, add curry leaves and coconut oil. For this dish coconut oil is essential. This is a great side dish for Adai, Vathakuzhambu rice, any other sambar rice, and chappathis rice.

Rice Chappati:

Requirements: Rice flour (soft without small balls) -100 g, Methi-10 grams, Large onion-50 g, Mulai keerai (spinach variety) -30 g, Green chili-3, Required amount of salt, Required amount of Ghee.

Method: pulverize the methi seeds. Mix the rice flour and methi powder with water. Add the finely chopped onion, spinach, green chili, and salt. Mix it well and make small balls. Then make the balls into chappatis with the help of chappati stone. Heat the chappatis one by one in the tava and after taking them out of the tava apply some ghee on top. This chappati is most flavorful when taken especially with pudhina chutney and also with aviyal.