Varahi Shevai ( Barnyard Millet Shevai ) n Maddi Hinga udka Humman adding Ambado ( Seasonal Huge Colocasia Tuber cooked in Coconut Based Hing Gravy adding Sour Hog Plums )

Varahi Shevai ( Barnyard Millet Shevai  ) n Maddi Hinga udka Humman adding Ambado ( Seasonal Huge   Colocasia Tuber cooked in Coconut Based Hing Gravy adding Sour Hog Plums  ) 

Varahi Shevai ( Barnyard Millet Shevai  )

• Varahi /Barnyard Millet  -2 cup's

• water -3-1/2  cup's 
• Grated coconut -2-1/2 cup's  or little more as this will make shevai softer 
• Salt to taste

Method 
Wash Varahi n soak it in  water for about 1/2  an hour . 

Grind grated coconut .

in a kadai, boil water, add salt , Soaked varahi  n ground grated coconut  ,stir continuously till it forms a dough .. apply little oil to the palms n knead the dough well n form into balls n steam it for  15  mts 

Grease Idiyappam mould ,add the steamed ball n press it gently 

Maddi Hinga udka Humman adding Ambado ( Seasonal Huge   Colocasia Tuber cooked in Coconut Based Hing Gravy adding Sour Hog Plums  ) 

• Maddi  /Seasonal huge  Colocasia Tuber -1/4 th kg
•  Ambado / Sour Hog Plums ..3 
• Grated coconut-2 cup's
• Roasted red chilles-6 to 8 
• Asafoetida/Hing  -1/2 tsp ( Add in little water ,keep aside for sometime n mix well )
•  Coconut oil - 2 tsp
• salt to taste

Method 

Remove the skin of the Seasonal huge   Colocasia Tuber n chop them to  2 inch cube pieces  n  wash it well . 

wash n roughly crush the sour hog plums 

Pressure cook  both the above  till soft n not mushy ...

Grind grated coconut, roasted dry red chillies to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and boiled vegetables n  boil it for sometime .. Switch off n add asafoetida water n coconut oil . 

 close n keep aside for sometime for better taste .