vadugapulian achaar IInd method vadugapulian narangai pieces 3 cups asafoetida red chilli powder 1/4 cup salt. below1/4 cup. Mix all in the morning and use in the after noon.This is sathiya oorugai.
vadugapulian narangai achar IIIrd method vadugapulian narangai pieces 3 cups green chilli cut pieces 1/4 cup ginger cut pieces 1/4 cup salt asafoetida Mix all and keep for one day use next day.
kaippa naraga achaar The narangai's skin is light bitter taste. cut pieces of kaippanaragam 2cup red chilli powder 1/3 cup salt under level 1/3 cup achaar masala 1 tbs mix all the increadiants and sundry the pieces.It will be fresh more than a year. best compination for curd rice,buttermilk rice.
vadugapulian narangai leave achaar[Veppilaikatti] vadugapulian narangai leaves.Remove the stem and centre thick narambu only leave portion is required 3 cup red chilli 8 to 10 decrease or increase according to your taste curry leave 1 cup ajwain 1 tbs tamarind asafoetida one small lemon size salt to taste dry roast the ajwain and red chilli,asafoetida.Powder it with salt and tamarind.It can be done in mixy.But vaduga pulian leave,curry leave and masala should be beaten in the hole of the attukkal will be the correct way of mixing.It will mix well and the vepillaikatti came well after this proceses.Make small orundai.If keep in the fridge it will be fresh for years.Best compination to curd rice and more satham. Variation:In tamilnad veppilaikatti is prepared with Narthankai leaves and lemon leaves.
Recipe for Appam Hello i'm new to the group.i'm impressed with the regional recipes that've been explained in a simple way.I would like a fool proof recipe for making deliciuos Kerala appams.My aunt in Calicut used to make them.Till date i have tried so many times and the result is not consistent. I'd appreciate if u could also write a side dish to accompany appam.(like Ishtu or Chicken curry). Thanks Jayasudha:wave
Dear Jeya sudha Aappam preparation is posted in the kerala thread in the post 188,189,190,191,192,193 in different methods.You first go regional receipes and go to kerala index.You can go through the index and see the details.Stew 101.Kadalai curry etc.,I am pure vegitarian. After that if you have any dought please feel free to ask. tsseethalakshmi
verum arisi adai or dhosai boiled rice 2 cup coconut grated 1/2 coconut salt soak the rice and grind with coconut grated,salt. add drumstick leave[murungai keerai].or you can add chekkurmani keerai. mix well.You can make thick adai when the batter is thick. You can make the batter as aappam bater.Make thin dhosai. variation:You can add green chilli and asafoetida when grinding.
Pandinarangai achaar[Narthangai oorukai] Pandi narthangai small cut pieces 6 cups salt 1 cup turmaric powder 2 tbs fenugreek seed roasted powder 3 tbs Mix the salt,turmaric powder and fenugreek powder and mix well with naraga pieces.Daily mix the mixer for one week.Store it in sterlized bottle.It will be fresh for years. Second method: You can cut the narangai two piece or like coil.stuf with the salt fenugreek turmaric masala and keep it in the sun.Sun dry and keep in sterlized bottle. You can also sun dry the small pieces achaar. with the masala you can add asafoetida and chilli powder.This is another variety of narthangai achaar. There is a proverb that'Narthangaikku potta uppum nattu pennukku potta sathamum veen pogathu' Narathangai achaar may not be come out oversalted.
Doubts... Seetha Madam, I have few doubts: 1. When you mention as 1 cup in the recipie measurement, what is the cup size?Is one cup equivalent to a steel glass? 2. Is narthangai same as lemon? Please clearify.. Luv, Jaya
Dear jeya Our tea cup.You can measure it in your house steel glass.Glasses are various size.You fix your glass measurement. The narthangai is not available in Kerala.So it is called Pandinarangai.It has medicinal value.Some times some street venders from tamil nad will sell it.In all brahmin house we use narthangai.The narthangai achar is available in palghat easily. tsseethalakshmi
