Payatham paruppu Inipu sundal (Sweet Sundal)

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Ingredients
Whole green gram dhal(Payatham paruppu): 1/2 cup
Jaggery: 1/4 cup
Salt: a pinch
Grated coconut: 1/4 cup
Cardomom powder: a pinch

Procedure:
Step1:
Dry fry the dhal for a couple of minutes and cook with enough water in cooker for 2 whistles with a pinch of salt.
Make sure the dhal is not overcooked

Step2:
Drain the dhal and keep it aside

Step3:
Heat the jaggery with 2 tablespoon of water and melt the jaggery.
Filter it in a strainer to remove the impurities

Step4:
Heat the filtered jaggery syrup again until it reaches 1 string consistency

Step5:
Now add the cooked dhal and mix well

Step6:
Add the grated coconut and cardamom powder and switch off the flame

AMBAL KALASA ALANKARAM

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One of the readers had enquired today on decorations of kalasam that I posted for Varalakshmi nonbu.
I am not sure if it is appropriate to take the step by step pictures of Kalasam decorations.So I have tried to illustrate through my drawings (pls bear with it) to my level best.

Procedure:
First place the wooden plank 
On top of it place the banana leaf and fill with rice or other stuffs as per the family custom
Place a thick and sturdy box on top if (This is just to raise the height)
Place the Kalasam and fill with the auspicious things as per the customs
Now place the coconut on top of it as shown in step 1
Also tie a pencil (or any wooden stick) joining the neck of the kalasam and coconut.This is to support the garland. I used a tick twine to tie the pencil around the neck

Now take a silk pavadai (I used a pavadai meant for toddlers). Fold into two and just gather the pleats
Tie it around the base of the kalasam and secure with a safety pin
Also tie a thick thread around it so that it stays tight

For the blouse part take another piece of cloth (I used a maroon blouse piece with border in it) and fold it such that it has around 4" of breadth.
Wrap it around the kalasam and secure with a safety pin

Fix the amman face in the coconut and adorn with jewels.
Also place the garland which will be supported the pencil on both sides.
The garland that I have used is made out of satin ribbon

Tieing the saree

Fold the cloth and gather the pleats

Tie it around the Kalasam. Wrap another cloth around the coconut

Kadalai Paruppu Sundal (Bengal gram)

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Ingredients
Bengal gram dhal (kadalai parupu): 1 cup
Salt: 1 tsp
Hing: 1/8 tsp
Red chillies: 5
Grated coconut: 1/4 cup
Mustard seeds: 1 tsp
Urad dhal: 1/2 tsp
Curry leaves: a sprig
Oil: 2 tsp

Procedure:
Step1:
Soak the dhal for 2 hours

Step2:
Cook the dhal with enough water for 2 whistles in cooker. Make sure it is not overcooked.
The dhal should not be mushy.It should retain the shape

Step3:
Drain the excess water from the cooked dhal

Step4:
Heat 2 tsp of oil in a pan and add mustard seeds. Once it starts spluttering add urad dhal , red chillies and curry leaves. Add asafoetida as well. 

Step5:
Now add the grated coconut and fry for a minute

Step6:
Add the cooked dhal and salt and mix well