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

Mudakathan dosai

Mudakathan dosai

Mudakathan leaves -1 hand full

Idly batter or dosai batter -1 cup

Jeera -1\2 tsp

Chopped coriander leaves -2tsp

Oil - as required

Method:

1] Wash the mudakathan leaves 2 or 3 times . Grind this to a paste and add it to the dosa batter.

2] Add the jeera and chopped coriander leaves.

3] If necessary you can add extra salt or salt in the dosa batter itself will be sufficient.

4] Heat a tava and make dosas.Turn around after 2 to 3 minutes after adding oil. [keep in medium flame, so that the dosa get cooked properly.]

5] Serve hot with idly podi,coconut chutney.shallots karachatney or any pickle .

Note :

1] The batter should not be stored.It used immediately, because the batter will become bitter.

2] The flame should be in medium, dosa should be cooked properly. Uncooked dosa will cause stomach problems.

3] Mudakathan is good for knee pain.