Dhokla with dosa/idli batter (Instant Dhokla)

Ingredients:

one and a half cup of idli/dosa batter
one and a half cup of gram flour (Besan)
one tsp of sugar
3/4th tsp of salt(since there is already salt in the batter)
3/4th tsp of chilly powder
2 pinches of asafoetida
2-3 green chillies and ginger pieces(Grate green chillies and ginger with a carrot grater)
half cup of curd
Little water for attaining dosa batter consistency
one tsp of oil for greasing
1/4th tsp of Baking soda
a pinch of turmeric powder

Method

Mix all the above ingredients except baking soda and turmeric powder. Keep it aside for 10-15 minutes. After keeping it aside for 10-15 minutes add baking soda and turmeric powder. Mix it well. Grease a plate with one tsp of oil.Any type of oil can be used. Plate which has it's edges raised above should be used.In a pressure cooker, add water. Place a steel shaped ring. Then place the plate above it. Add the batter. Close the cooker and steam cook for about 7-8 minutes.

For seasoning:

Oil 1-2 tsps
Mustard seeds 1 tsp
a few sprig of curry leaves

Do the seasoning. Add it to the steamed dhokla. Apply oil to a knife and cut into square shaped pieces. Instant dhokla is ready to serve.

Combination for this dish: Coconut Chutney/Coriander Chutney

Tips: If there is no idli/dosa batter, only gram flour can be used. Add veggies such as carrot, potato, cabbage, onion, green chillies, ginger to the gram flour and follow the same procedure as mentioned above.

Chutney powder for idlis/dosas

Ingredients:

Chana dal 1/2 cup
Udad dal 1/2 cup
Mustard seeds 1/4th cup
2 tsps of refined oil
22-23 dry red chillies
one and a three fourth tsps of salt
two tsps of sugar
half tsp of asafoetida

Method:

Heat the oil. Add chana dal, udad dal and mustard seeds. Fry on sim till mustard seeds splutter and dals become light red.These ingredients should be cooked on sim.After heating the oil reduce the gas to sim.Also in the same oil fry red chillies on sim till the red chillies start swelling. Grind in a mixer together with salt, sugar and asafoetida. (Consistency: little coarse powder)

Adiresam

This dish is cooked only for fulfilling the ancestors.

Ingredients:

one cup of raw rice
one third of jaggery
one fourth cup of water
2 powdered cardamoms

Method:

Soak raw rice for half an hour. Wash the rice twice. Then drain the water completely.(Use a plate with holes for draining the water). Then grind in a mixer without adding water. (Consistency: fine powder). Then use a fine sieve as for this dish we need a very fine powder. Dissolve the jaggery in water on medium low flame.(Consistency: "getti pakku" which comes after "thekali pakku". Ref :Chakkarai Pongal recipe for details).Then add one Sambar spoon of pakku to this rava and mix well. Repeat these steps twice or thrice till it reaches Chapati dough consistency. The leftout pakku can be used for preparing payasam.In a plastic sheet apply ghee and then take a small ball of dough. Apply ghee to your fingers. Press evenly on all the sides and then deep fry.

Sugaya (combined with adiresam)

This dish is cooked only for fulfilling the ancestors.

Ingredients:

one tumbler rava (which remains on top of fine sieve. Ref the next adiresam recipe for preparation of this rava)
half tumbler of soaked udad dal (Soak for about an hour)
a pinch of salt
2 powdered cardamoms
one tumbler of coconut and it's half share jaggery (for puranam)

Method:

Drain the water from udad dal. Grind in a mixer. Add rava and grind together. (Consistency:like fine idli batter). Add a pinch of salt. For puranam in a kadai add coconut, jaggery and cardamom powder. Cook on a medium low flame till it becomes brownish in colour and gets accumulated on one side. Make small balls of puranam.

Trick: Place a puranam ball inside the batter (Consistency:dosa batter consistency
). Add batter from the sides on top of puranam and then deep fry. Do not roll the puranam in the batter. Keep the puranam ball fixed and then pour batter on top of it. Then deep fry.

If only Sugaya has to be prepared, soak together 1 tumbler of rice and half tumbler of udad dal.Then grind together. (Consistency: like dosa batter). Then follow the remaining steps mentioned above.

Brinjal Gotjhu

Ingredients:

2-3 medium sized brinjals
one lime sized tamarind soaked in half cup of hot water
refined oil - 3 tsps + 3 tsps
two and a half tsps of tuvar dal
two and a half tsps of udad dal
one tsp of mustard seeds
8 dry red chillies
2 pinches of turmeric powder
one and one fourth tsp of salt
a pinch of asafoetida

Method:

Heat Oil . Remove stem (top green portion) of brinjal. Do not cut. Fry evenly on all sides till the colour changes on all the sides. Brinjal will become brownish in colour. Cook on sim and fry for 10 minutes for changing the colour of brinjal. Sometimes it might take more than 10 minutes. Press with the spatula to check whether the brinjal has been fried or not. Close with the lid if it has not been cooked. After it gets cooked, spatula can penetrate inside the brinjal.Heat about 3 tsps of oil.Add tuvar dal, udad dal, mustard seeds and red chillies. Extract a thick tamarind juice (just add water 2 times). Add turmeric powder and salt. Let it boil on a medium high flame. Add a pinch of asafoetida.Try to remove the skin of brinjal as much as possible and add 2 pinches of salt to brinjal pieces and smash well. Then add these pieces to the boiling mixture. Stir well and cook for about 5-7 minutes.If this mixture is too watery, add 2 tsps of rice flour dissolved in water to this mixture. If rice flour is not available, gram flour can be used.

Rice Kozhukattai

Ingredients:
Raw RiGce 1 cup
Tuvar dal 1/4th cup
Two and a half cups of water
one and a half tsp of salt
Jeera 3/4th tsp
2 green chillies
one tsp of ginger pieces
2 tsps of Mustard seeds
3 tsps of udad dal
Cooking Oil 3 tbsps

Method

Soak tuvar dal for half an hour. Grind dry raw rice.Then use fine sieve.Drain some water from tuvar dal. Let some water remain in it. Grind this dal with cumin seeds (consistency: coarse). Also add little water while grinding. Heat the oil. Add mustard seeds, udad dal. After roasting them, add green chillies and ginger pieces and fry for a while. Add water and salt. When the water starts boiling add the dal mixture and stir well. Then add rice flour. While using fine sieve, take the flour which remains above. In other words coarse rice flour is to be used for this dish.Cook on medium high. Mix well. Add asafoetida. Stir for 3-4 minutes. Let this mixture cool down.

Next step is steam cooking. Either use idli plates or a vessel/plate which has many holes for steam cooking.Take water in a bowl. Transfer the contents of upma by removing from it's edges to a small steel plate. Dip your finger in water bowl and make small balls of upma and place them in the cooker with sufficient water on greased idli plate/hole plate or hole vessel. Steam cook for 7-8 minutes. U can also add tomato or onion pieces.
Combination for this dish:Coconut chutney/Brinjal Gotjhu

Kadalamaavu Payasam (Besan ki kheer)

This kheer gets ready within 5 minutes. This kheer has a rich texture and looks like Badaam kheer.

Ingredients:

1 Share Gram flour/Besan
3/4th Share Jaggery
one and a half share of boiled milk
Ghee for roasting Besan
Water for dissolving jaggery

Method:

Roast the Besan in ghee. Dissolve the jaggery in water. As soon as it dissolves mix gram flour and stir for few minutes (3 minutes sufficient for cooking jaggery). Switch off the gas. Add boiled milk before serving. U can also fry some dry fruits in ghee and add it to this kheer.

Tamarind Rice

Ingredients

Rice 1 cup
Water 2 cups
3 small lime sized tamarind combined together.
8 Red Chillies
2 tblspns of groundnuts
salt acc to taste (app 2.75 small tsps)
mustard seeds - 1/2 tsp
chana dal - 1 tsp
udad dal - 1 tsp
few sprig of curry leaves
half tsp of turmeric powder
Oil - 3 tblspns
half onion (chopped)

method of calculating salt: one lime sized tamarind = 3/4th tsp of salt)

Procedure:

Cook the rice with water and keep it aside. Soak tamarind in hot water for 10 minutes and extract the juice. Heat oil. Saute mustard seeds, chana dal, udad dal and curry leaves. Add the groundnuts and fry for a minute.Add onion and red chillies. Fry it. Add tamarind extract and then add turmeric powder.Add salt. Boil on medium low flame for 15-20 minutes till the raw smell disappers and the gravy becomes semi-solid. Finally mix with rice.

Curd Rice

Ingredients

Oil - 2 tsps
6-8 small fine pieces of ginger
2 green chillies
few sprig of curry leaves
2 tsps of mustard seeds
half tsp of salt
half cup of rice
milk and curd in equal proportion
milk and curd 3 tblspns each

Procedure
Heat oil. Fry mustard seeds and then green chillies, ginger and curry leaves. Add milk and curd to the fried ingredients. Mix well. Add salt to rice. Mix all together well.

Brinjal and Banana Kootu

Ingredients:

2 raw bananas (If raw banana is not available, potatoes and guvar can be used as a substitute)
2 Brinjals
2-3 tumblers of water till the veggies get dipped inside
a pinch of turmeric powder
one small tumbler of coconut
2-3 Red Chillies
1/2 tsp of cumin seeds
little water for grinding
one and a half tsps of salt
one tblsp of curd (optional)
2 tsps of rice flour dissolved in water (optional)
For seasoning
Refined oil or Coconut oil - 2 tsps
udad dal - 2 tsps
Mustard seeds 1/2 tsp
a pinch of asafoetida
few sprig of curry leaves

Procedure
Boil the veggies in an open vessel with water and turmeric powder on a medium low flame. This can also be pressure cooked until one whistle and then simmer for 10 minutes.When the veggies become soft, simmer for few minutes and switch off the gas. Grind coconut, red chillies and salt. For sour taste, add one tblsp of curd to the ground mixture. This is optional. After adding this mixture to the veggies cook on med low flame for 2-3 minutes. Add salt and mix well.If it is watery add rice flour dissolved in water in the end for making a thick mixture.Do the seasoning and add it to the kootu.

Chakkarai Pongal

Ingredients
Jaggery (7-8 small square shaped cubes or 1 handful of jaggery)
1/4th cup of water,
one handful of rice
Moong dal should be 1/4th of rice
Water as required for boiling rice and dal
a bowl of water for checking the consistency
powdered cardamom
cashewnuts, kismis (optional)
Ghee 2-3 tsps
Coconut - 2 tblsps(optional)
Procedure

Add very little water (app 1/4th cup) for dissolving the jaggery. Boil rice and dal together in a pressure cooker until one whistle and simmer for 10 minutes. Even if water is more while pressure cooking, it doesn't matter.
Boil the dissolved jaggery mixture on med low for approximately 3 minutes. After a while foamy mixture is formed which is known as "thekali pandu pakku"

Take water in a bowl. Add the pakku in water. When it sticks to the edge, assemble with your fingers. If u are able to do that "getti pakku" is ready. Then switch off the gas and add boiled rice and dal, powdered cardamom. You can also add kismis and cashewnuts fried in ghee.

Also u can fry coconut in ghee and add it to the pongal. This is optional.

Coconut Rice

Ingredients:

Oil 4 tsps
udad dal 2 tsp
Mustard seeds 2 tsp
4 Red Chillies
Chana dal 4 tsp
1 full tumbler of coconut
a pinch of asafoetida
few sprig of curry leaves
Cashewnuts and groundnuts can also be added
3/4th tsp of salt for 3/4th cup of rice

Method.

Cook rice separately. Let it cool. Heat oil. Add udad dal, mustard seeds, red chillies, chana dal. After mustard seeds splutter add curry leaves. Then add coconut and mix well. Fry for a while. Add asafoetida.When the smell starts coming,turn off the gas. The mixture turns brownish in colour. Mix with rice.

Vegetable Salad

Ingredients:

1 Cucumber
1 Carrot
1 Onion
1 Tomato
salt, pepper powder, pudina chutney, finely chopped coriander leaves, lemon juice for sprinkling
Procedure:

Chop cucumber, carrot, onion and tomato into round shaped pieces. First arrange cucumber. Sprinkle the above mentioned ingredients in the same order. Then arrange carrot pieces. Sprinkle in the same above mentioned order. Then arrange onion pieces, sprinkle, Then arrange tomato pieces and sprinkle.

Beetroot Curry

Ingredients

3 small medium sized beetroots
a few sprig of curry leaves
Grated coconut - 2 or 3 tablespoons
half tsp of chilly powder
1/4 th tsp of salt
a pinch of asafoetida
2-3 tsps of oil
2 tsps of mustard seeds

Procedure

Wash the beetroots. Peel the skin. Cut it into square shaped pieces. Pressure cook until one whiste with very little water. Drain excess water. Heat the oil. Allow the mustard seeds to splutter. Add curry leaves. Add beetroot, chilly powder and salt, asafoetida. Cook for few minutes. Garnish with grated coconut.

Green beans curry (without sprouts)

Ingredients

Green beans 300 or 400 grams
Grated coconut - 2 or 3 tblsp
Oil - 2 to 3 tsps
2 tsps of mustard seeds
half tsp of chilli powder
1/4th tsp of salt
a pinch of asafoetida

Procedure:

Soak the green beans overnight. Next day drain the water. Pressure cook with very little water until one whistle. Heat the oil. Splutter mustard seeds. Add green beans. Add chilly powder, salt and asafoetida, Cook for few minutes. Garnish with coconut. Mix well. Remove from fire.

Roasted Sooran ki sabzi (Yam curry)

Ingredients:

Yam - 500 gms
half tsp of chilli powder
1/4th tsp of salt
a pinch of asafoetida
Oil -2-3 tablespoons
2 tsp of mustard seeds

Procedure:

Peel the skin of yam. Cut into square shaped pieces. Wash and drain. Keep in a pressure cooker for one whistle. Use very little water while pressure cooking. Drain the water. Heat the oil. Add mustard seeds. After it splutters, mix yam pieces with chilly powder and salt. Mix well. Yam pieces will become oily. Cook on medium high for 10 minutes. Oil will get absorbed. Then switch off the gas.

Spinach with moong dal

Ingredients

Spinach - 300 or 400 grams
Moong dal- 1/4th or 1/2 cup
one and a half tsps of rasam powder
1/4th tsp of salt (For leafy vegetables, less salt is used)
2-3 tsps of mustard seeds
2-3 tsps of oil
a pinch of asafoetida
a pinch of turmeric powder

Method:

Pressure cook the moong dal until one whistle and cook on sim for 10 minutes with a pinch of turmeric powder. Dal gets cooked faster and becomes very soft by this method. Cut the spinach leaves. Wash thoroughly. In a kadai,add water. Add spinach leaves.Cook on medium high for 10 minutes. Spinach leaves will start shrinking. Add the cooked dal, rasam powder, salt and asafoetida and cook for few minutes. Then remove from fire. Then do the seasoning with oil and mustard seeds and add it to curry.

a small tip for pressure cooking dal

When dal is pressure cooked, add some ghee so that the dal does not come out while cooking.

Brinjal Sandwich

Ingredients:

one tsp of oil
Fry 2 red chillies, 2 tsps of coriander seeds and 1 tsp of cumin seeds and 2 tsps of chana dal and 2 tsps of udad dal. Powder it.

Fry half or one capsicum (8-10 small pieces and half or one onion (8-10 small pieces) in 2 tsps of oil for 1-2 minutes. Take 2 brinjals. Cut and put them in water for half an hour. Then heat 2 tsps of oil. Add a pinch of turmeric powder, a pinch of chilli powder, little water and brinjal and fry for 10 minutes on med low flame. Add masala powder and salt in the end and cook further for 4-5 minutes and turn off the gas.Take 2 tsps of oil. Heat and add the ground capsicum and onion and fry for 5-6 minutes on medium low flame. In the meanwhile, toast the bread pieces on both the sides. Apply green chutney, brinjal paste and squeeze out the lime juice. Brinjal sandwich is ready to serve.

Vathal Kulambu method 2

Soak a lemon sized tamarind for half an hour and extract thick juice (approximately 2 and a half cups of water). Pour 2 tsps of gingelly oil and heat it. Add 1 tsp of mustard seeds. When it splutters add 2 tbsp of bengal gram dal, few sprig of curry leaves, a small pinch of asafoetida and 5 red chillies. Fry them on slow fire for a few minutes. Pour the tamarind extract with enough salt, 1 tsp of turmeric powder and 2 tsps of sambar powder. Mix well and the let the kuzhambu simmer for few minutes until the desired consistency.

Vathal Kulambu method 1

Ingredients

4 tsps of coriander seeds
2 tsps of chana dal
2 tsps of udad dal
4 red chillies
1 tsp of pepper corns
2 tsps of mustard seeds
one and a half tsps of salt
a few sprig of curry leaves
coconut and garlic are optional
2 tsps of refined oil
2 tsps of gingelly oil
a pinch of asafoetida

For seasoning
2 tsps of oil and 1 tsp of mustard seeds
Procedure

Heat the refined oil. Add coriander seeds, chana dal, udad dal, red chillies and mustard seeds. When mustard seeds stop spluttering, add peppercorns. Mix well and switch off the gas. At this point optional ingredients can be added. Let the mixture cool down. In the meanwhile. soak tamarind in water for half an hour. Grind the fried ingredients with little water. Extract the tamarind juice and add fried lady's finger to it. Let it boil for 10 minutes. Then add the fried paste. Simmer for 5 minutes. After simmering add salt, curry leaves, 2 tsps of gingelly oil, asafoetida
Then do the seasoning with oil and mustard seeds. Add this seasoning to the vathal kulambu. Seasoning is optional.

Mango Pickle

one raw mango
one pinch of roasted and powdered fenugreek seeds
2 tsps of chilli powder
one and a half tsp of salt
3-4 tblsp of sesame oil
mustard seeds -1 tsp

Procedure

Glass jars should be used for preparing pickles. Vessels used for preparing pickles should be dry. It should not contain any moisture content otherwise pickle will get spoiled. After washing the mango, dry it.
Heat oil. Add mustard seeds. Let it splutter.When it splutters, turn off the gas and fry the chilly powder in oil. In the meanwhile, cut the mango and add salt to it. Then add the seasoning to it and add the fenugreek powder. Mix well.

Mango pickle should be preferably kept aside for a day to retain moisture. It can then be refrigerated.

Shelf life: 5 to 7 days

Aviyal

Ingredients:

3 cups of Mixed Veggies

Beans 8
Carrot 1 medium sized
2 small brinjals
1 raw banana
1 potato
1 pumpkin small piece/ 1 yam small piece
a few sprig of curry leaves
half cup of curd
1/2 tsp of turmeric powder
salt to taste (start with 1/2 tsp)
coconut oil 3 tsps

For Grinding : Coconut - 1/2 cup, cumin seeds 1/2 tsp, Green chillies 3 or according to taste, pepper 1/4th tsp

Procedure:

Cut veggies like French fries or little finger shaped. Add half cup of water, curry leaves and drumstick. Cook for 2 minutes after closing the lid. Add all the other veggies and cook on a medium flame till all the veggies are cooked.Do not add much water.

Add the ground paste. Cook for 2-3 minutes. Reduce the heat. Beat the curd and then add it. Add coconut oil and a few curry leaves.

Important points:

Do not overcook. Do not add more water for cooking the veggies. Do not cook for a long time after adding the curd. Do not add more water while grinding the paste.

Basic Onion Tomato Gravy

This gravy can be used in dal, pav bhaji and instant biryani and can be mixed with rice.Add cauliflower, potato and peas (boiled) to make an instant pav bhaji with spice powders and salt. Chop the onions into fine pieces. Chop the tomatoes.

Proportion: Let the qty of tomatoes be more than the onion.

Add little bit of ginger and green chilly (according to taste) Do not use more
Run this gravy in a blender. If u run it in a chutney jar or the batter jar, tomato juice will spill out. So use a blender or without grinding use directly. This gravy has unlimited uses.

Cooking time: 4-5 minutes on medium sim.Gravy becomes bright red. It changes colour. Oil separates from the gravy.

Kottu Parotha

Ingredients

7 small to medium size chapatis
Grated Cabbage - 2 cups
3 cloves
1-2 tsp of cumin seeds
1/2 tsp of turmeric powder
Oil - 2 tbsp
Onions -2
Tomato - 1
1 tsp of chilli powder
1/2 tsp of salt
Water (according to requirement)

Procedure:

Prepare Chapatis. Break it into pieces. Heat oil. Add cloves, cumin seeds. Allow it to splutter. Add onions and fry for 2-3 minutes. Add tomato, cabbage and water. Add turmeric powder. Let it boil for 5-7 minutes on medium flame. Add Chapati pieces. Cook on sim for 5 minutes.

Carrot Halwa

Ingredients

7-8 Cashewnuts
a pinch of cardamom powder
Ghee 3 tbsp
Separate ghee for frying cashewnuts
Shredded Carrots - 2 cups
Boiled milk - 2 cups
Sugar - 1/4th cup

Method
Heat ghee. Add shredded carrots. Cook for 5 minutes. Boil the milk separately. Add milk to the carrots. It takes 7 minutes to absorb separately. Season the cashewnuts. Add sugar. It takes 4-5 minutes for absorbing. Garnish it.

Kadamba Sambar

Ingredients

coriander seeds - 1 tbsp
chana dal- 1 tbsp
fenugreek seeds - 1/2 tbsp
a pinch of asafoetida
Rice - 1 cup
toor dal - 1/2 cup
pumpkin - one small piece
one potato
2 brinjals
2 sweet potatoes
5 flat beans
10 french beans
one carrot
one small lemon sized tamarind
5 red chillies
salt to taste (app one a half tsps)
2 tsps of sambar powder

Method
Cook the rice slightly sticky. Pressure cook toor dal and all the veggies. Soak tamarind and extract juice. Fry coriander seeds, chana dal, red chillies, menthulu and add hing in little oil and powder it. Boil the tamarind juice .Add ground powder, salt , sambar powder. Lastly add all cooked veggies and boil for 5 minutes. Mix this sambar with ghee and rice.

Bajji flour

INGREDIENTS

Besan- 3 tbsps
one third tsp of chilli powder
a pinch of baking soda
Rice - one tblsp for one cup of besan
salt - one tsp for one cup of besan
water - 3/4th cup for one cup of besan

Oil for deep frying

Method

Mix all the above ingredients and deep fry.

Paruppu Usli

Ingredients

1/4th kg Beans
half cup of tuvar dal
half cup of chana dal
2-3 red chillies
4 tbsp of oil
one tsp of rai
salt to taste
a pinch of hing

Method
Cut the beans into small pieces and cook them. Cooked beans should be dry. (no water at all). Meanwhile soak the dals and red chillies for about an hour. Grind them coarsely. Heat the oil. Add mustard seeds, ground dal paste, salt, hing. Roast well on a medium low flame till the colour changes for 5-7 minutes. Add the cooked beans and mix well.

Tips Soak toor dal and chana dal for about an hour. Drain water completely. Grind with red chillies, salt and hing. Grease the idli plates with oil and steam in a pressure cooker for ten minutes. Then after cooling, crumble by hand.

Cabbage Salad

Ingredients

2 cups of Cabbage (chopped)
2 tablespoon of roasted and powdered peanuts
half cup of grated coconut
one tsp veg oil
2 green chillies (small_
Ginger one small piece
1/4th tsp of turmeric powder
2 tsps of iime juice
salt to taste

Method

Mix chopped cabbage, grated coconut, peanut powder and lemon juice.

Heat oil. Put in small pieces of chillies, ginger and turmeric (can skip this step)
Mix the seasoning just before serving. Add salt to taste.

Ompodi

Ingredients:

Gram flour or Besan - 3 cups
Rice flour - 3 tablespoons
Chilli powder - 2 round plastic teaspoons
salt - 2 small teaspoons
Water - one and a half cups
Oil for deep frying

Method

Mix all the ingredients. Heat the oil and deep fry

Preparing yoghurt at home

Ingredients:

Milk
one tablespoon of curd

Method

Bring the milk to a boil. Let it cool down. I allow the milk to cool down for about 35 minutes. Milk should not be hot while adding curd as the bacteria will die. It should be lukewarm. After the milk becomes lukewarm add one tablespoon of curd. Keep it outside for 8 hours. Then refrigerate the curd. Any qty of milk one tablespoon of milk is sufficient to form curd

shelf life: a week or two

Watermelon juice

Ingredients:

Watermelon pieces 3 cups
Sugar 1/2 cup
Ginger one piece
Peppercorns 3-4

Method

Blend and serve with ice. Serve immediately.

Raita

Ingredients:

one cucumber
one boiled carrot(while using carrot and peas in salad boil with water on low heat for about 5 minutes till they are cooked but firm)
one onion
one and a half cup of curd
half tsp salt
half tsp sugar
2-3 coriander leaves

Method

Mix all the above ingredients.

Mixed Vegetable Salad

iNGREDIENTS
One Cucumber
One Carrot
One Onion
a handful of boiled peanuts
Few strands of coriander leaves
half tablespoon of lime juice or one tomato

For dressing
Coconut - one tablespoon
Green chillies - 2
Salt to taste

Method

Chop cucumber,carrot, onion and coriander finely. Prepare dressing by grinding the mentioned ingredients in a mixer.Lastly mix all the ingredients.