Varahi Shevai ( Barnyard Millet Shevai ) n Jeev Thori with Kooka n Bimbul Ambat !!!!! Tender Thur with Chinese potato n Bilimbi Cooked in Coconut Based Gravy .

Varahi Shevai ( Barnyard Millet Shevai  ) n Jeev Thori with Kooka  n Bimbul Ambat !!!!! Tender Thur with Chinese potato n  Bilimbi Cooked in Coconut Based Gravy . 

Varahi Shevai ( Barnyard Millet Shevai  )

• Varahi /Barnyard Millet  -2 glass 
• water -3 glass
• Grated coconut -2 glass 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 10 to 15  mts 

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

Jeev Thori with Kooka  n Bimbul Ambat !!!!! Tender Thur with Chinese potato n  Bilimbi Cooked in Coconut Based Gravy . 

• Jeev Thori /Tender Thur ... 1/2 cup 
• Kooka /Chinese Potato .. 1/2 cup 
• Onion roughly chopped ..1 
• Bilmbul/Bilimbi... 2 medium 

To grind to a fine paste 

• Grated coconut.. 1 cup
• Roasted dry red chilly  .. 4 
• Salt to taste 

Season

• Oil..2 tsp
• Onion chopped ..1 

Method
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 
Chop them into 2 inch pieces .

Wash tender thur n pressure cook it with chopped chinese potato n chopped onion for just one whistle with little water . cook bimbul in little water till soft but not mushy . 

Grind all the ingredients meant to grind to a fine paste 

Add the ground paste to the cooked stuffs n boil well , then give the seasoning .