Bitterguard vathal vathakuzhambu Bitterguard vathal 1 cup Tuar dhal or greengram dhal 1 cup cooked tamarind 1 lemon size ball extract juice or equaland readymade plup red chilli 5 blackgram dhal 1tsp bengalgram dhal 1tsp black pepper 1 tsp jeera 1 tsp curry leave oil salt turmaric powder small piece jaggary tempering mustard seed 1tsp red chilli pieces 3 or 4 jeera curry leaves asafoetida Fry in one spoon oil redchilli,blackgram ,bengalgram dhals blackpepper,jeera,curry leave grind smooth paste. Pore tamarind juice with enough water,turmarick salt,bitterguard vathal cook unitil bitterguard cooked soft and raw smell of tamarind disappeared.Now add the ground masala,jagarry cooked dhall let it boil 3 to 4 minutes.add the tempering with mustard seeds, asafoetida,red chilli pieces,curry leave and jeera.If the tempering done with gingly oil or 1/2 oil 1/2 ghee increase the taste. Variation: insteadof cooking the bittterguard vathal it may be deep fried in oil and add with the kuzhambu before remove from fire..The taste of the vathakuzhambu is different when we add the fried vathal.If you prefer onion you may fry the onion and add with the kuzhambu
bitterguard with dry raw dates Bitterguard 1/4 kg raw dry dates 1/8 kg til [gingly] 2 tbs garam masala 2 tbs chilli powder 2 tbs corander cummin powder 2 tbs amchur powder 3 tbs suger 2 tbs coconut grated 1/2 coconut oil salt Clean,remove seed from bitterguard cut thin pieces.Add salt and keep aside for 1 hour.Squeeze out the salt water completely.Fry the bitterguard pieces in hot oil keep aside.Boil with salt add dry raw dates when 1/2 cooked cut into pieces.Fry them in hot oil till brown and remove keep aside.Now in a bowel mix all bitterguard,raw dates,all masalas and fresh coconut grated.Salt if needed add.Enjoy
Bitterguard stuffed curry Bitterguard medium size 4 cut 3 inch long pieces onion 1 large cut fine pieces green chilli 1 cut fine pieces ginger 1 inch cut finepieces garlic 4 or 5 chop fine pieces clove 2 crush coriander leaves 2 tbs cut pieces basan [gram flour] 2 tbs oil red chilli powder 1/2 tsb slat to taste coriander powder 1 tsp turmeric amchur powder 1/2 tsp or lime juice 1 tsp cumin seeds 1/4 tsp asafoetida Wash bitterguard.Cut 3 inch pieces.Remove skin.slit the bittterguard pieces length wise.Apply salt throughly in all bitterguard pieces keep adie about 1 hour Mix salt with the skin keep aside for 1 hour. Heat a kadai pour oil when hot add cummin seeds,asafoetida saute.When cracked add onion, green chilli,ginger,garlic.fry 2 to 3 minutes and add all the spices and basin.required salt. Mix well and cook till the mixture turn light brown.add 1/2 coriander leaves. Take the bitterguard skin squeeze salt water and wash throughly in fresh water. squeeze the water and add with the masala mixer stir well. Take the bitterguard pieces wash well in water and fill the above masalas in each and every bitterguard piece.Heat a non stick pan add oil.Place the bitterguard pieces in the pan cover the pan with suitable lit and cook in slow fire.In between change the side of the bitterguard pieces.Cook until the bitterguard turned soft and slight brown.Sprinkle the coriander leave.This is best side dish for rice,chapathi or dosa. Another suffed bitterguard receipe posted in the same kerala preparation no.134
stuffed bitterguard Bitter guard pick small size bitterguard 4 slit and remove the seeds and remove skin.save the skin add salt and turmaric powder.keep it for one hour. apply turmaric powder and salt keep aside for one hour red chilli 6 coriander seeds 1 tbs puffed bengal gram 2 tbs [pottukadalai] bengal gram flour 2 tbs mix with 1/4 tsp red chilli powder,salt urud dhal 1 tbs coconut grated 1/4 cup ginger 1" pieces onion sambar variety small 10 [optional] jeera 1 tsp oil salt mustarseeds curry leave Fry in tsp oil redchilli,corianderseeds,urud dhal ginger keep them aside. Fry the coconut grated.Grind all the items dry with puffed bengal gram with enough salt.Fry the onion and add the bitterguard skin satue. and add with the masala.Mix well.[skin kept in salt squeeze the water wash in water before frying] Take the bitterguard squeeze water and pad dry. In hot oil fry the bitterguard as whole and take it out turning slight greenish brown, cool them.Take the bengal gram flour masala add little water make paste. Take the fried bitterfuard and stuff the masala full inside all the bitterguards and seal the mouth with the bengalgram paste. Take a nonstick pan add 1 tbs oil add mustard seeds when cracked add curry leave and place all bitterguards fry 10 to 12 minutes till the sealed bengalgram paste cooked and the masala obsorbed by the bitterguard. very tasty side dish for chappathi, rice
Dear Seethalakshmi madam, Thanks for your reply.My mother avoided onions and garlic for the same reason you have mentioned.Only sadhvik food she used to cook. Take your own time to mail me,... Love Meena
bitterguard araipulikuzhambu Bitterguard 2 cut into round pieces [if you want remove bitterness] tamarind 1 lemon size take juice from it Kuzhambu podi 2 tsp Tempering Mustard 1 tsp urud dhal 1/2 tsp red chilli 2 cut four or six pieces Asafotieda curry leaves bengal gram 1 tbs or begalgram dhal coconut 2 tbs cut into small pieces one applam kushambu karuvadam turmaric powder rice flour 1 tbs jaggary 1 marble size Take a vessel and pore oil add mustard when cracked add urud dhal,asafoedita,red chilli,Bengalgram,when turned brown add coconut pieces stir.add curry leave,kuzhampu powder,turmaric saute.Now add tamarind juice and salt.Let it boil. in a seperate vessel add tamarind water and turmaric powder when boiled add the bitterguard pieces.When the bitterguard pieces cooked add salt [remember to add salt for the kuzhambu also] the water should be obsorbed fully[so you should boil required amount water only]. Now take the cooked bitterguard pieces and add to the kuzhambu.Disolve rice flour with water add water how much kuzhambu required and add with the kuzhambu boil 2 to 3 minutes.Remove from fire.Now deep fry appalam and kuzhambu karuvadam add with the kuzhambu.You can add small marble size jaggary with the kuzhambu.Enjoy with rice etc.. variation:You can make this kuzhambu with Eggplant,[kathirikkai] karunai kizhangu. if available you can add with bitterguard.
Bitterguard pulingari Bitter guard cut in 3' pieces 2 cup tamarind 1 lemon size extrac juice or equal tamarind paste coriander seeds 2 tbs red chilli 5 coconut grated 1 cup or 1/2 coconut jaggary 1 marble size[optional] turmaric powder salt for tempering mustard 1 tsp curry leave red chilli 1 cut into pieces asafoetida Take kadi add 1 tsp oil fry the coriander seeds,red chilli last add coconut just mix for a while.Grind them nice paste. Take a vessal pore water and tamarind juice and turmaric powder brings to boil add bitterguard pieces when cooked add salt, jaggary.Now add the ground masala and required water and boil.Add the tempering musdard seeds,redchilli and asafotida,curry leave. Enjoy with rice. Variation:Can add small or big onion,drumstick,nethirambazham,other available vegitables with the bitterguard.
Re: palakottai podimas I think it was to you I previously asked ahout the Malayalam name for Bacopa Monniera. Since I am not well versed in handling this Indus ladies site, I could not reply you regarding the reply you sent me. Now I found out how to reply. In malayalam what do you call Vallarai(Tamil) keerai. There is a confusion that Bacopa monniera is vallarai keerai but really bacopa monniera is something other than Vallarai. Please see Brahmi (Bacopa monnieri) « Slice of the day In tamil it is called Neerpirami M.M.P.N.D. - Sorting plant names - Tamil_index_new If you know the malayalam name for Neerpirami, let me know. Thanks, Nederhood
Kerala recipes with kodampulli What is kodampulli???? Can I use it in veg recipes?? if yes, cud anyone share some recipes with it here please Saranya.
