paruppu usili or dal fry

Ingredients:

Bengal gram dal - Kadalai paruppu - 1/2 cup
Red gram - Thuvaram Paruppu - 1 table spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chillies - Kaintha milagai - 2 nos.
Curry leaves
Mustard seeds - Kadugu - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Wash and soak both dals along with one red chilly and cumin seeds for an hour and grind them to a coarse paste. Add only little water. Pour the paste in idly plate and pressure cook it.
2. Then split into small pieces with hands. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, curry leaves, red chilly, add little asafoetida and add the dal. Mix them well adding little salt. Fry them for some 5-10 minutes.

Paruppu usili is delicious and ready to be served. It can be served with any rice item. Any vegetables can be cooked and added to this. It takes some 15 minutes to prepare other than soaking time. It can be served for 3 persons.

Note: Since red gram will be more soft when grinded only a table spoon is more than enough. While keeping in idly cooker care must be taken so that it is not overcooked, else it will become too hard to break. It can be kept in microwave oven also. Then 3 minutes is more than enough if kept in oven. Some pour water in the cooker, place a stand/Piramanai and keep a plate, apply little oil and place the grinded dal and cook it. Anyways we can cook the dal.

Optional: Ingredients can be added/removed.

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on
George Bernard Shaw

more kulambu

Ingredients:

Colacasia - Sepankizhangu - 200 gms
Yoghurt/Curd - Thayir - 1 cup
Ginger - Inji - small piece
Green chillies - Pachai milagai - 2 nos
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Red gram - Thuvaram paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Rice - Arisi - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Turmeric powder - manjal thul - a pinch
Asafoetida - Perungayam - a pinch
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1/2 tea spoon
Fenugreek seeds - Vendayam - 1/4 tea spoon
Salt to taste
Oil for frying

Method:

Prepare yoghurt gravy as I have mentioned in yoghurt gravy items, wash and boil the vegetable in pressure cooker without closing the lid fully. Dont put whistle, as it become too much boiled and smashed. Then remove the skin and cut into small pieces. Add this to the gravy.

Sepankizhangu morkuzhambu is delicious and ready to be served. It can be served with white rice. Curd can be sour. It will suit this receipe.

Note: Always add a pinch of salt while cooking/boiling vegetables.

Optional: Red chilly can be added instead of green chilly.

http://en.wikipedia.org/wiki/Colacasia

We plan, we toil, we suffer - in the hope of what? A camel - load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs
J.B. Priestly

copy cat cooking

Ingredients:

Colacasia - Sepankizhangu - 1/4 kg
Ginger - Inji - small quantity
Green chillies - Pachai milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Asafoetida - Perungayam - a pinch
Oil for frying
Salt to taste

Method:

Wash and boil colacasia in pressure cooker, remove the skin and smash it. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add black gram dal, bengal gram dal, add ginger-green chilly paste, then vegetable and little salt. Mix well. Cook for some 5 minutes.

Colacasia smash is delicious and ready to be served. It can be served for 3 persons. It requires hardly 15 minutes to prepare.

Note: Always use fresh vegetables. If it has some green colour or if it is too hard don't buy.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Colacasia

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Cervantes

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