Categories
Cooking Recipes traditional cooking vegan

PULI MILAGAI/GREEN CHILLI PICKLE

A simple side dish for tiffin as well as curd rice.This is very spicy and tasty.Easy to make recipe.This traditional recipe is made with fresh green chillies.This is also travel friendly.If we store in air tight containers it will be for 3 to 5 days.If refrigerated will stay for longer period.

Ingredients:

  • Green chillies……..50 gm
  • Tamarind a small lemon size
  • Gingelly oil …..4 to 5 tbs
  • Turmeric powder…1/4 tsp
  • Mustard seeds……1/4 tsp
  • Urad dhal….1/2 tsp
  • Jaggery powdered……1 to 2 tbs
  • Asafoetida
  • Salt as required

Method

  1. Chop green chillies.
  2. In a kadai pour gingelly oil and add seasonings to it .
  3. Then add chopped green chillies and fry it.
  4. Now add tamarind extract and allow it to boil after adding turmeric powder and asafoetida.
  5. Now add salt.
  6. When it starts thickening add powdered jaggery.
  7. When it gets thickened like gravy remove it.

This will taste differently.

Goes well with idli dosa. Can serve with curd rice instead of pickle.Can increase or decrease the quantity of jaggery according to the families taste.

Categories
cooking Cooking Recipes traditional cooking

MURUKU PODI/LEFT OVER MURUKU POWDER

Left over food can be converted into tasty food. Today I’m going to give you left over thengulal powder recipe. It’s very tasty and kids friendly recipe too. When we have lot of left over murku or thengulal we can try this recipe.

Ingredients:

  • Muruku or thengulal……4 to 5 nos
  • Sugar……….2 to 3 TSP
  • Coconut scrapings…2 or 3 Tsp

Method:

  1. Break thengulal into small pieces.
  2. In a dry jar grind it into fine powder.
  3. Finally add sugar and run a second or can add sugar seperately before serving.
  4. Can add coconut scrapings too.But it is optional.

I have used ordinary thengulal can also use muruku.It can be given both for kids and also for old people.Can powder muruku alone too and serve without adding sugar.

Categories
cooking porial traditional cooking

CARROT PORIAL/CARROT FOOGATH

Carrot is a root vegetable usually orange in Color though purple,black,red,white and yellow is available.

It contains high quantities of alpha and beta carotene.It is also a good source of Vit.K and Vit.B2 and many minerals.

Ingredients

  • Carrot chopped…..2or 3Nos.
  • Onion…..1or 2
  • Green chillies…2 or 3
  • Grated coconut…3 or 4 TBS
  • Mustard seeds…..1/4tsp
  • Urad dhal………..1/2tsp
  • Oil…..1or 2tbs
  • Curry leaves a few

Method

  1. Chop carrot into small pieces.
  2. Boil it with little water.
  3. When half done add salt to it and when it is cooked keep aside.
  4. In a kadai pour oil and when mustard seeds splutter add urad dhal.
  5. Then add curry leaves, chopped onions , green chillies and fry it.
  6. Add cooked carrot and finally add scraped coconut.

Serve with rasam or sambar or curd rice.