Menthya hittu is a multipurpose, protein rich powder. My amma used to make it and used this mentya hittu in many dishes. When I was young, I never used to bother about how you make anything, but I started cooking I started asking my mother every dish she used to make. Menthya hittu was one of the most surprising. Amma told me that she used it in 4 different dishes, each with its own different ruchi, or taste. Here is the recipe to one super powder :)
Gongura/pundi/sorrel leaves are sour tasting greens which are excellent source of vitamin C, Vitamin A and Iron. There are two varieties, green stemmed leaf which is less sour then the red stemmed variety.It contains high amount of oxalates, it may not be suitable for people suffering from or prone to kidney stones.With hot rice and spoon of ghee, the chutney is just heavenly .
Every time I visit India, one of my mandatory stops is at my sister's friend Jayashree's house. Why? She makes the best sweet pongal and puliyogare that I have ever eaten. The sakkarai pongal is absolutely divine. I got this recipe from her so I could share it with you all. When she makes the sweet, she uses 3/4 cup of ghee, so I have modified it to use only 3 tablespoons. It still tastes amazing, so it's an excellent compromise on taste and health.
