Vendakkai morkulambu

Ingredients :

100 grams of tender ladies finger

150ml of curd whisked

To grind

1tbsp of coriander seeds

1/2tbsp of cumin seeds

1/2tbsp of toor dal

2nos of redchilli

3 tbsp of grated coconut

To temper

Oil as needed

Mustard seeds

Hing as needed

2nos redchilli

Curry leaves one string

Method:

Add the ingredients to grind in a bowl. Add water and soak it for half an hour. After that transfer to a mixie jar. Grind to smooth paste.

Heat a kadaiwitb 2 tbsp of oil. Add the chopped Veggies and Sauté for 5 minutes

Add salt to taste

once the Veggies shrinks add the ground masala paste. Mix well.

keep the flame in low. Add the whisked Curd with little water. Adjust the consistency.

Heat oil in tadka pan. Add mustard seeds

Half tbsp of hing

Add 2 redchilli

One string of curry leaves

once the mixture starts to boil. . Once the Curd is added it should be kept in low flames. If not Curd will starts to curdle.

Add the tempering to Curd mix.

Mix well. And switch off the flame.

yummy mor kulambu is ready

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

Search This Blog