Hi Sunitha & Jaya: Cut broccoli into small pieces. Make paruppu usli as per Chithraji's receipe. It will taste very good. Seetha
Dear Seetha, Actually, my husband does not like the broccoli smell and I came to know only recently that it is very good for our health. I had no idea what to cook with it. Today I have got 2 receipes, one given by Sunitha and I will try your receipe also. I think it will taste good with chapathi. thanks. Regards Jaya
idli sambar Dear Chitra, Tried the Idli sambars this morning. It was so tasty and so good that I had to pen down my reply. I tried both the besan and potukadalai sambar and it was heavenly. the idlis tasted better than usual with these two dishes.. thank u so much for the recipes..... Love & regards,
Thanks for your message. Dear Meena, Thankyou for the feedback. I shall post recipes with ladiesfinger & ridgegourd shortly. Regards, Chithra.
Ennai Kathirikkai Kuzambu -feedback Dear Chitra, tried the Ennai Kathirikkai Kuzambu (Brinjal & small onion ) Kuzambu, this afternoon, it was soooooooooooooooooo tasty. I have another recipe, Baingan Bahar - the recipe is slightly lengthy but that too tastes too good but always wanted a different, easy to prepare recipe with brinjal. Your recipe was a perfect kuzhambu for both rice & chappathis. I personally feel small onions gives better taste and flavour - the flavour of fried small onions is just great. My family enjoyed the taste and thank U sooooooooooooooooo very much.
Thankyou! Dear Meena, Thankyou for the feedback.Ennaikathirikkai kuzambu is always a favourite. I hope you saw the vendakai pakoras. Tomorrow I plan to post stuffed ridgegourd & a few more of both vegetables. Love & regards, Chithra.
Eriseri Varieties - a Must in Kerala Sadhyas. Chenai is known as yam or suran. The various types are made with: Chenai & banana ( if nenthran variety is available, it can be used) Yellow pumpkin Drumsticks Chenai & banana: Chenai & Banana - 3 cups of ½ “ cubes pepper powder - 1/2 tsp chilli powder - 1/2 tsp Grated coconut - 4 tbsp ( or more, to taste) Salt To temper: Coconut oil - 2 tsp Mustard seeds - ½ tsp Jeera - ½ tsp Curry leaves - few Boil both vegetables in water with haldi. Either half pepper powder & half chilli powder) can be added or few peppercorns & red chillies fried in few drops of oil can be freshly ground & added. Some prefer to add only pepper. Halfway through the cooking, add salt. Now take 4 tbsp of grated coconut in the mixi & give one run. Remove half & to the other half add ½ tsp rice ( optional ) & grind fine. Add the finely ground paste the vegetables, simmer & remove. To temper, heat oil, add the given ingredients & finally add half the coconut (reserved) & fry till light brown & add. This can be made like a kootu to be used as a side dish or like sambar consistency to be used as a kuzambu. The photo is given below. This can be made with chenai alone also. Yellow Pumpkin: - called mathan eriseri. Vegetable cubes - 2 cups Cooked moong dhal - 2 tbsp (optional) To grind to a paste: Coconut - 3 tbsp Red chilli - 2 Jeera - ¼ tsp To temper: Coconut oil - 2 tsp Mustard sesds - ½ tsp Jeera - 1/2 tsp ( or use urad dhal) Finely grated coconut - 1 tbsp Curry leaves - few To temper, heat oil, add the given ingredients & finally add the coconut & frty till light brown & add. Drumstick Eriseri: Cut the vegetable into 2” pieces & proceed as above. There is another recipe for chenai eriseri for those who want to avoid coconut: Chenai cut into medium sized cubes 2 cups To fry in ½ tsp oil & grind Red chillies 2 Pepper 1 tsp Bengal gram dhal 1 tbsp Curry leaves few Hing powder ½ tsp Salt,haldi To temper; Oil - 1 tsp 1 tsp mustard seeds Put the vegetable, ground paste, salt & haldi with 1 –1 ½ cups of water in a pressure pan. .Cook for two whistles. After cooling open & mash very lightly .to get the required consistency Temper with mustard seeds in 1 tsp oil.
Mampaza Kootaan(kuzambu) - Ningal ee Naattukaarano ? ( are you from Kerala ?) Now that canned mango pulp is always available, let us try this. Ripe mangoes 2 medium or 3 small Tamarind paste 1 tablespoon Fry in ½ tsp coconut oil Red chllies 5-6 Methi seeds 1 tsp & grind with Grated coconut About 1 cup Salt, haldi. Temper in ½ tsp coconut oil, Mustard seeds 1 tsp Curry leaves few Wash the mangoes, steam, de-skin & remove the pulp. Pass it through a blender to get a smooth consistency. Mix the tamarind paste in 1 ½ cup of water.. Keep the ground paste ready. Mix mango pulp,tamarind water, ground paste, salt & haldi in a pressure pan Put the weight & cook for one whistle. Remove, open, cool & temper. Serve with white rice & a vegetable curry. It is sour, hot & sweet. You can use any variety of mangoes.
Carrot Poricha Kuzambu - You will literally drink this kuzambu ! For SBS photos, please go to Carrot poricha kuzambu Carrot cubes (1/2”) - 2 cups Small onions, peeled - 1 cup Garlic - 10-12, chopped Oil - 1 tbsp Cooked moong dhal - ¼ cup Grated coconut - 2 tbsp Salt, haldi To roast in ½ tsp oil & powder: Red chillies - 5,6 (or to taste) Pepper - 1 tsp Tur dhal - 2 tsp Gram dhal - 2 tsp Urad dhal - 2 tsp Rice - 1 tsp To temper in 1 tsp oil: Mustard seeds - ½ tsp Hing - ½ tsp Curry leaves - few Add 2 cups of warm water to coconut, liquidise & strain the milk. Heat a pressure pan, add oil, fry the onions, chopped garlic & carrots in that order adding one after the previous one is lightly fried. Add 1 cup of water and haldi to the vegetables in the pressurepan & cook for 1 whistle. To the coconut milk, add the prepared powder & cooked dhal. Add this mixture to the vegetables, adjust to the required consistency & cook for one more whistle. Cool, open & temper. Serve hot with rice. View attachment 25572 View attachment 25574 View attachment 25573 View attachment 25576 View attachment 137636