INGREDIENTS:
Turkey Berry (Sundakkai)/Brinjal/Lady's Finger - 20 Nos.
Chopped Tomato - 1
Chopped Onion - 2
Mustard, Fenugreek & Cummin seeds - Few
Chilly Powder - To Taste
Turmeric Powder - To Taste
Sesame Oil (Nalla Ennai)
Curry Leaves - 1 twig
Tamarind Syrup - lemon sized
Garlic - 1 Bulb
Salt
To Grind:
Urad Dhall - 1 spoon
Fenugreek - 1/4 spoon
Cummin Seeds - 1/4 spoon
Pepper - 1/4 spoon
Dry chilly - 4 or 5 Nos.
Coriander Seeds - 1 spoon
METHOD:
Fry "Grind" items in a pan with a spoon of sesame oil. Allow it to cool for a while and grind it as a powder. Keep a pan, pour sesame oil. Add mustard, cumin seeds, fenugreek and Curry leaves, allow it to fry. Add chopped onion, chopped tomato, garlic, Turkey Berry, grinded powder, chilly powder (optional, as the dry chillies are in grinded mixture) and Turmeric powder, fry it until the raw smell of onion goes off and Turkey berry reaches half baked condition. Then add the Tamarind Syrup, allow it to boil for 5 mins by adding salt for taste. Put off the stove.
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January 10, 2011
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January 10, 2011
Vathakuzhambu
INGREDIENTS:
Turkey Berry (Sundakkai)/Brinjal/Lady's Finger - 20 Nos.
Chopped Tomato - 1
Chopped Onion - 2
Mustard, Fenugreek & Cummin seeds - Few
Chilly Powder - To Taste
Turmeric Powder - To Taste
Sesame Oil (Nalla Ennai)
Curry Leaves - 1 twig
Tamarind Syrup - lemon sized
Garlic - 1 Bulb
Salt
To Grind:
Urad Dhall - 1 spoon
Fenugreek - 1/4 spoon
Cummin Seeds - 1/4 spoon
Pepper - 1/4 spoon
Dry chilly - 4 or 5 Nos.
Coriander Seeds - 1 spoon
METHOD:
Fry "Grind" items in a pan with a spoon of sesame oil. Allow it to cool for a while and grind it as a powder. Keep a pan, pour sesame oil. Add mustard, cumin seeds, fenugreek and Curry leaves, allow it to fry. Add chopped onion, chopped tomato, garlic, Turkey Berry, grinded powder, chilly powder (optional, as the dry chillies are in grinded mixture) and Turmeric powder, fry it until the raw smell of onion goes off and Turkey berry reaches half baked condition. Then add the Tamarind Syrup, allow it to boil for 5 mins by adding salt for taste. Put off the stove.
Turkey Berry (Sundakkai)/Brinjal/Lady's Finger - 20 Nos.
Chopped Tomato - 1
Chopped Onion - 2
Mustard, Fenugreek & Cummin seeds - Few
Chilly Powder - To Taste
Turmeric Powder - To Taste
Sesame Oil (Nalla Ennai)
Curry Leaves - 1 twig
Tamarind Syrup - lemon sized
Garlic - 1 Bulb
Salt
To Grind:
Urad Dhall - 1 spoon
Fenugreek - 1/4 spoon
Cummin Seeds - 1/4 spoon
Pepper - 1/4 spoon
Dry chilly - 4 or 5 Nos.
Coriander Seeds - 1 spoon
METHOD:
Fry "Grind" items in a pan with a spoon of sesame oil. Allow it to cool for a while and grind it as a powder. Keep a pan, pour sesame oil. Add mustard, cumin seeds, fenugreek and Curry leaves, allow it to fry. Add chopped onion, chopped tomato, garlic, Turkey Berry, grinded powder, chilly powder (optional, as the dry chillies are in grinded mixture) and Turmeric powder, fry it until the raw smell of onion goes off and Turkey berry reaches half baked condition. Then add the Tamarind Syrup, allow it to boil for 5 mins by adding salt for taste. Put off the stove.
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Blog Archive
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2011
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January
(31)
- Aviyal
- Vada Curry
- Field or Mochai bean Kuzhambu
- Yellow Pumpkin Poriyal
- Besan Flour/Kadalai Maavu Sambar
- Brinjal Drumstick Fry
- Toor Dhall Rice
- Egg Poriyal
- Brinjal Dry Fish Gravy
- Simple Sambar I
- Lady's finger Puli Kuzhambu
- Oil Brinjal kuzhambu
- Brinjal Potato Puli kuzhambu
- Sirukeerai Kootu
- Gobi 65
- Rava/Sooji/Semolina Kichadi
- Elephant Yam/Karunai Kizhangu Fry
- Groundnut/Peanut Chutney
- Hotel Sambar
- Aval Upma
- White Vegetable Kurma
- Channa Masala
- Potato Podimass
- Onion Chutney
- Moong Dhall Sambar
- Traditional Tomato Chutney
- Bisibella Bath / Sambar Rice
- Onion Pakoda
- Vathakuzhambu
- Mor / Butter Milk / Curd Kozhumbu
- Pudhina or Mint Chutney
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January
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