SEPANGKIZHANGU KULAMBHU / ARBI CURRY

INGREDIENTS :

Sepangkizhangu / Taro root/ Arbi -- 250 gms 

Pearl onions/Sambar onions /Small onions - 1 cup

Garlic cloves - 1/2 cup

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard, Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Jaggery - a pinch(optional)

Chilli Powder - 2 tsps

Turmeric powder - 1 tsp 

Spicy sesame powder - 1 tsp 

Coriander powder - 1 tsp

Asafoetida as required 

Rice flour - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1) Wash the vegetable thoroughly and pressure cook for 3 whistles . Once the steam leaves , peel the skin and chopped them . Don't over cook . 

2) Heat oil in a kadai . Add Mustard, Jeera and Methi seeds.When it splutters, add onion and curry leaves. Saute till tender.

3) Then , add garlic, chopped tomato and saute them till skinny.

4) Add thick tamarind extract, chilli powder, turmeric powder, coriander powder, Sesame powder and Salt. Bring it to boil.

5) Then , add the chopped kizhangu. Add asafoetida. Dissolve a tsp of rice flour in water and add to it to make a thick gravy. Finally, add jaggery to it. Cook till the oil separates out. 

Serve hot with Rice .

BITTERGOURD PEANUT FRY

INGREDIENTS :

Onion - 1 big

Bittergourd - 250 gms

Mustard and Jeera - 1 tsp each

Turmeric powder - 1 tsp

Chilli powder - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, add in mustard and jeera. When it splutters, add in chopped onion and saute till tender and soft.

2) Then, add in the chopped bittergourd, chilli powder, turmeric powder and salt. Cover with a lid and cook till fried well.

3) Finally, add in the roasted peants and mix it well.

Serve hot with Rice.

 

RAVA IDLI

INGREDIENTS :

• Roasted Rava - 1 cup
• Curd - 1 cup
• Rice flour - 2 tbsps
• Salt

METHOD OF PREPARATION :

1) Soak rava and curd overnight with sufficient water and salt. Leave it in refrigerator.

2) Heat oil in a pan. Roast mustard, jeera, urad dal and green chillies.Mix all the above ingredients and leave for 1 hour aside . 

3) Heat idli pan. Pour in the batter and steam cook idlis .

Serve with Sambar/Chutney .

PANDU MIRAPAKAYA PACHADI (Ripen Red Chillies Chutney)

INGREDIENTS : 

Ripen Red Chillies  - 100 gms

Tamarind - 50 gms , small lemon size

Salt to taste

To Tadka: 

Mustard - 1 tsp

Jeera - 1/2 tsp

Garlic cloves - 5

Curry leaves - few

Urat dal - 1/2 tsp

METHOD OF PREPARATION:

1. Clean the chillies well and allow it to sun dry for 1 hour.

2. Then, Blend it in a mixer to a fine paste without water. Then, add seedless tamarind and blend it again finely like a paste.

3. Transfer it an empty dry glass bottle. Store it for a day.

4. Next day. Heat oil in a pan. Once hot, add mustard, jeera and urat dal. When it splutters, add garlic cloves, Curry leaves and saute till golden. 

5. Then, add in the blended paste and salt. Mix it well till the oil separates out. Store it in a dry bottle.

Serve hot with Dosai/Idli or Rice.