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KEERAI CHARU/KEERAI THANI CHARU

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We can prepare different dishes with greens.This is an easy recipe also very healthy one.

INGREDIENTS:
Arai keerai chopped……. 1cup
Onion….1 chopped
Garlic……4 to 5pods chopped
Red Chillies……3 or 4
Tamarind……a goose berry size
Oil for frying
Salt as required

METHOD

1.Clean the keerai by removing the roots.Wash to remove soil from it.Chop it finely.
2.Heat oil in a kadai add mustard seeds when it splutters add urad dhal and fry.
3.Now add red chillies after a while add chopped onions and garlic saute for few seconds.
4.Now add chopped greens it.
5.Now add tamarind water extracted from tamarind appr.1 to 2 cups.
6.Add salt.
7.Allow it to boil for few minutes. It is ready to serve.
Serve with pottukadadalai chutney for rice.

PORIKADALAI CHUTNEY

INGREDIENTS:
Pottukadalai : 1 cup
Red chillies :2 or 3.
Salt as required

METHOD

Grind all these ingredients in a mixi..
This is in powder form can store for a longer period.
Before serving take little powder mix with water so that it is in chutney form.
Another variation is that you can add two pods garlic with little coconut scrapings and grind in a jar.Chutney is ready.

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LEFT OVER CURRY. SUNDA CURRY/ PAZHANG CURRY

This receipe is made with left over curries.Yesterday after a small function there was excess of varieties of dishes.Instead of repeating the same menu the next also thought of giving it a new form.The left over curries was kept in the fridge and used.Left over sambar, dhal,avial and kootu was used.If we have ladies finger pachadi that too can be added but not thayir pachadi.

Procedure:

1.Take a kadai.
2.To it add all the left over curries.
3. After few minutes when it starts to boil add 2 or 3 tablespoons of gingelly oil/sesame oil.
4.When it thickens remove from fire.
It’s ready.

When cool can refrigerate.Can use for 3 or 4 days.

Can be eaten with dosai or mix with plain rice or stuffed inside dosai just like masala dosai or best as side dish for curd rice.

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My daughter likes it.Try this and let me know.