ATHO KUZHAMBU

This is the most important dish which adds the feather to the crown.

Ingredients:

1. Banana Stem (Vazhathandu) - 1 Roll

2. Ginger - 50gms

3. Garlic - 25gms

4. Cumin Seeds – 2 Teaspoon

5. Pepper - 2 Teaspoon

6. Onion - 5

7. Tomato’s - 7 to 8 small ones

8. Chili Powder - 1 Teaspoon

9. Turmeric Powder - ½ Teaspoon

Preparation:

· Make a paste of all ginger, garlic, cumin seeds and pepper.

· Cut the vazhathandu into a small long piece and place it in the cooker with water, leave for 1 whistle.

· Place a kadai, pour oil as required once it is heated add onions sauté it next add the tomatoes (add a little salt), make it as a fine gravy.

· Then add the grinded paste with chili and turmeric powder, boiled vazhathandu and sauté still it comes together. Pour required water to a soupy consistency.

· If required we can add the fired onions and coriander leaves for taste.

· Finally , here comes our tasty vazhathandu kolambu.

ATHO

Ingredients:

1. Noodles Plain - 200gms (1 packet)

2. Onions - 2 (Thinly Sliced)

3. Kesari Orange Color - 2 Pinch

4. Dry Red Chili – 10

5. Cabbage - 200gms

6. Besan Flour - 1 spoon

7. Coriander Leaves

8. Lime – 1

9. Garlic – 5 cloves

10. Salt

11. Oil – Required.

Preparation:

· Bring the water to boil and add kesari color, Noodles, salt and let it be for 3 minutes. Using the filter mesh separate the noodles and water. Apply the oil in the plate and spread out the noodles so that it won’t stick together.

· Place the kadai and sauté dry chilies till it changes its color and grind it coarsely in the mixer. (Chili Flakes)

· In the same kadai add little amount of oil once it gets heated add the crushed garlic. (Keep it aside/ filter the oil alone)

· Again, in the same one add some more oil and fry the sliced onions till it comes to golden brown color. (Keep it aside)

· Take the noodles in the basin, add the cut cabbage, sautéed onions, chili flakes (as spicy you require), oil mixed with the crushed garlic ( only oil- required) , besan flour and coriander leaves. Mix it well with lime.

Finally, here comes our tasty ATHO.