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

Surakkai kadala parupu kootu

Ingredients 1 fresh sorkkai peeled and chopped 100grms of channa dal soaked 3 to 4 garlic pods 1 green chili Half large onion chopped 1tomato chopped Pich of turmeric powder 1tbsp of chilli powder Oil as needed Salt to taste Quarter cup of coconut 1tbsp of fennel seeds 2 red chilli 1 string of curry leaves 1/2tbsp of mustard seeds Method In a pressure cooker add 100grms of channa dal soaked for 1 hour. Add the chopped sorkkai with 3 to 4garlic pods and one slitted greenchilli The add half of chopped onion with one tomato. Add a pinch of turmeric powder and 1tbsp of chilli powder Add salt to taste. Add 1cup of water mix well. Pressure cook for 3 whistles. Add coconut pieces in a mixie jar with a tbsp of fennel seeds grind to smooth paste. Add the coconut paste to cooked dal and veggies. Add water to adjust the consistency. Cook until the raw smell go...

Senakilangu varuval(Elepant yam Roast) Ingredients : Senakilangu 250gms Oil as needed Mustard seeds for tempering Ginger garlic paste 1tbsp Salt as needed Chilli powder 1tbsp Turmeric powder 1/4tsp Preparation: First remove the outer layer of the yam. While cleaning it apply little oil to hands so that it won't create itchiness. Cut into cubes. Add the cubes in a bowl of water with turmeric powder and salt. Boil for about 8 minutes. So that I will be 90% cooked. Switch off the flame and strain the.cubes to another bowl. Heat oil in kadai, add mustard seeds when it splutters add curry leaves and gg paste.cook until raw smell goes off. Add the strained cubes with the chilli powder and salt as needed. Fry in low flame. Until it turns Crispy out. It goes well with sambar sadham, rasam sadham and best with creamy curd rice.

Lemon rice

Ingredients : 2 cups of cooked rice Oil as needed Mustard seeds Channa dal Two large onions chopped 5 no red chill 2 strings of curry leaves 2 lemon Turmeric powder as needed Salt as needed Roast peanuts (optional) handfull Method: Heat oil in a kadai. Once hot add mustard seeds to crackle. Add channa dal, roast well. add the thinly sliced onions, redchilli and curry leaves. Sauté well. Add turmeric powder and roast well until the raw smell goes. Add salt to taste. Switch off the flame. Add cooked rice to the tempering and mix well. Check for seasoning. Squeeze the lemon juice to the rice. Mix well evenly. Finally add the roasted peanuts to it mix well. Garnish with coriander leaves and serve with potato poriyal. It's a heavenly combo

RajeeSamayalarai

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