The traditional Semige with Kurma!

Raghav's favourite, After a whole lot of reminders from him to prepare Semige...I atlast prepared our very own Semige last sunday...Needless to say...it did turn out really Good...( Can u see me patting myself for the good job done!)

Often Team Semige with the traditional Saasami Upuda..( Mango Pickles)....unfortunately no stock this time, so went ahead with the side dish served at hotels, Veg Kurma!

Well, The hightlight was not the semige turning soft and tasty, it was that Theju actually pressed the semige from the machine and served it with all her unconditional love to us! Gals do grow very fast!

Now to the recipe....

Main Dish: Semige

Ingredients:

Boiled Rice: 2 Glasses

Soak the rice for 5-6 hours and make a very fine batter in a grinder. Add enough salt and mix it. The batter consistency has to be neither too thick not too thin. Can use the batter as soon as it is ground. Pour this batter in the idli plates and steam them.

While they are hot, put them in the semige machine and press to get thin and tasty semige.

Alternative method too...Very easy

1 glass processed rice flour

1 glass boiling water.

Coconut oil

Salt.

Mix all the ingredients above and make round shaped balls. Steam these balls and press in semige machine or even the muruku making machine.

Normally, ppl steam it after making the semige...but that actually turns our to become dry in some time. The above 2 methods, give a very very soft semige.

Side Dish: Can be teamed with Veg. Kurma/ Coconut Milk/ Mor Kozhambu.

Veg Kurma:

Ingredients

2 cinnamon sticks and 1 laung

1 Bowl of all boiled veggies like carrot, beans, peas, potato.

1 very thin sliced onion

2 tomatoes.

1 spoon of Ginger garlic paste.

1 spoon Red chilli Powder.

To grind:

1 bowl of scrapped coconut

1 tbsp of Khus Khus

5 cashews

Grind the above and keep them aside.

In a deep kadai, add 1 tsp of oil and add 2 cinnamon sticks and 1 laung. While they just splutter, add thin sliced onions, Let them turn golden brown. Add the tomatoes and

ginger garlic paste. While the raw smell goes off, add the boiled veggies and 1 tsp of Red chilli powder. Add enough salt too. While they have just blended well, add the ground mixture to the kadai. Add water to get a kurma consistency. Bring to a boil. Tasty and colorful Kurma is now ready.

Garnish with coriander leaves and serve hot with semige.