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Pirandai Thuvayal

Pirandai Thuvayal

Pirandai - -1 bunch

shallots -5 or6

Garlic -7

Red chilly -8

Uraddal -3tsp

Hing -small(compound hing)

Salt - to taste

seasoning:

Mustard seeds -1\4tsp

Jeera -1\4tsp

Uraddal -1\4tsp

Method:1)first clean the skin of the pirandai and chop & keep

2) Heat 3 tbsp oil in a kadai, fry the uraddal, redchilly, garlic, shallots, hing and lostly add pirandai. Saute for 10 to 15 minutes, till the

pirandai turns lightbrown colour.

3) Take all the contents in the mixie and grind it well.

4) Season with mustard,jeera,uraddal.

5) Serve with hot rice.

Note

1) Fry the pirandai, till it gets cooked (light brown colour ) or else it will cause itching sensation in a throat.

2) You can store this for 3 to 4 days.

Pidikarunai karakolambu

Pidikarunai Pulikolambu

Pidikarnai -1\4kg

Shallots -15 to 20 nos

Tamarind -1 lemon size

Sambar powder -2tsp

Salt -to taste

Oil -6 to 8 tbsp

Garlic -10 nos

Turmeric powder -1\2 tsp

Tomato -1 finely chopped

Grind to paste:

Shallots -4

Coconut -2tsp or 4pieces

Garlic -2pods

Rawrice -1\4tsp [optional]

Tomato -1

Seasoning:

Mustardseeds -1\2 tsp

jeera -1\4 tsp

fenugreek seeds -1\2tsp

Hing -1 generous pinch

Curry leaves -few

Method :

1] First clean the vegetables ,peel off the skin, cut into squares,add turmeric,salt and cook it for 4 minutes, drain the water.

2] Add the tamarind juice,sambar powder, salt and ground paste to the cooked and mashed vegetable.

3] Heat oil in a kadai , add mustard,jeera,fenugreek seeds,curry leaves,,hing and finely choppedshallots and garlic. Saute for 2 minutes, then add finely chopped tomato.saute till it turns mushy.

4] Now add the tamarind juice mixture. Mix well. Let it boil for 5 minutes. Stir continuously.

5] When the oil separates, the dish is ready.

6] Serve with hot rice.

Pesarat dosai

Pesarat [no onion & no garlic]

Whole greengram dal -2 tumbler [1\4 kg]

Raw rice -1\4 tumbler[3 tbsp]

Green chilly -6

Ginger -1 inch

Cumin seeds -1 tsp

Coriander leaves -3tsp[ finely chopped]

Hing -3\4 tsp

Salt -1tsp[as to taste]

Method :

1] Soak the greengram and rice for 3 to 4 hours.

2] First grind the green chillies,ginger and salt and add the soaked rice and greengram. Grind till it is smooth.

3] Take the batter in a bowl,add jeera and coriander leaves. Mix well and make dosa.

4] serve with coconut chutney.

Note :

1] we should use 3\4tsp of hing compulsaryly.

2] Dosas will take let it time to cook, not like normal dosas.

3] You can also add finely chopped onion.

Pavakai Chips

Pavakai Chips

Pavakai -3

Channadal powder –2tbsp [kadalai mavu]

Rice flour -2tbsp

Red chilly powder -11\2tsp

Hing -1\2 tsp

Corn flour -1tsp

Salt -1\2tsp

Oil -for frying

Method :

1] Make thin round pieces of bitterguard and add salt,mix well and set aside for 10 minutes. Then squeeze and take it in a separate bowl.

2] Take all remaining contents except pavakai and oil in a bowl, mix well.

3] Add the squeezed bitterguard and mix well if needed sprinkle very little water.

4] Heat oil in a kadai ,add the bitterguards, keep in medium flame,when the sizzling stops,take it from the kadai.

5] Goes well with sambar rice,pulikuzambu.

Mangai Satham

Mangai satham:

Mango -1 grated

Rice [cooked] -1/2cup

Garlic pods -10 nos

turmeric powder -1/2tsp

redchilly powder -2 tsp

hing - 3/4tsp

salt - to taste

roasted fenugreek seeds-1/2tsp

seasoning:

sesame oil -6 to 8 tsp

mustard -1 tbsp

Method:

1] Heat oil in a kadai,add mustard seeds,let it splutter, add garlic pods.

2] Add the grated mangoes and salt,turmeric powder. Saute for 2 to 3 minutes.

3]Then add red chilly powder andsaute well till 20 minutes.sothat the oil oozesout. Switchoff the flame,add roasted fenugreek seed powder.

4] Add this mixture to cooked rice and mix well.

5] Serve with any papad.. ozzzz haaaa