Ennai kathirikai kulambu

Ingredients :

250grms of brinjal cut into florets

To grind :

100grms of shallots

3 nos of redchilli

1/4tbsp of cumin seeds

1/4tbsp of turmeric powder

Quarter cup of grated coconut

Salt to taste

To masala:

1tbsp of mustard and channa dal

6nos of garlic pods chopped

Quarter tbsp of Fenugreek

One large onion chopped

Two tomatoes chopped

A pinch of turmeric powder

1/2 of sambar, chilli powder

Half cup of tamarind water

Oil as need

Method:

Fry all the ingredient given under to grind as shown. Once it's cooled grind to a smooth paste. Add little salt to taste.

Cut the brinjal into florets as shown.soak them in water to avoid darkness. Stuff the grind paste I to the florets. Fry it in oil until its half done.

Add oil in a pan. Add the tempering with garlic, onion and green chilli. Fry for a minute. Add the chopped tomatoes, sambar, chilli powder. Cook until the tomato turns mushy.

Add the remaining ground masala paste. Add little water. Let it cook for 4minutes.

Mix the fried brinjal. Add the tamarind water. Check for seasoning. Cook until the raw smell goes off.

once the oil oozes out from the masala. Garnish with coriander leaves. Switch off the flame. Serve hot with rice.

Comments

Masala vadai/Paruppu vadai

Masala vadai / Paruppu vadai This is the typical south Indian style masala vadai. this is one of our families favorite snack made during all the festive without fail. for padayal we prepare plain vadai using the batter without adding onion and salt. my mother used to make flat vadai,i used to grown up to that, but in my in laws place they used make it as killu vadam style. a bowl full of vadai immersed in payasam will be a heaven on earth combo. Ingredients: Vadai paruppu/pattani paruppu 5oogrms Large onions 2 nos Redchilli 3 nos Garlic pods 2 Ginger small piece Greenchilli 2 nos Fennel seeds 1tbsp Salt as needed Oil as needed Coriander leaves half bunch Curryleaves 5string Method: t Soak the vadai paruppu/patani paruppu for 2 hours. once soaked drain the water and keep aside. Add the dal to mixer grinder add redchilli according to your taste add a tablespoon of fennel seeds add 2 garlic pods and small piece of ginger ...

Instant Mango pickle

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Ingredients Potato 2nos Cauliflower small 1 large onion 2 greenchilli 1 tomato 1tbsp gg paste 1/4tsp mustard seeds 1/4tsp turmeric powder 1/2tbsp chilli powder Salt to taste Oil as needed Method Heat oil in a kadai. Add mustard seeds to splutter. Add the onion with greenchilli and curry leaves. Sauté well Add the tomatoes. Cook well Add gg paste cook well until. The raw smell goes off Add the peeled and chopped potatoes and cauliflower florets already cooked with little salt. Check for seasoning Add a pinch of turmeric powder Add half tbsp of chilli powder. Roast well in low flame for 10 minutes Yummy poriyal is ready. It can be served with sambar sadham, rasam sadham, curd rice. It goes well with chapathi and rotis too

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