Who wouldn't love spicy pulikkulambu, pair it with dal and papad, it is a fulfilling menu. Especially if you have access to pinju kathirikkai/tender eggplant it is gonna be even tastier. Hope my plants will give enough brinjals soon. :)
IngredientsBrinjal/eggplant - 6 to 8Onion small size - 1 chopped
Garlic - 5 cloves chopped
Green chillies - 5 chopped
Tomato - 2 chopped
Tamarind - cherry size
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tspSambar powder - 1 tsp
Brown Sugar - 1 tsp
Oil - 1tblspn
Salt to taste.For TemperingMustard seeds - 1 tspUrid,channa dal - 1 tspCurry leaves - fewMethi seeds - 1/2 tspAsafoetida/perungayam - a pinch
Directions
- Cut the eggplants into bite size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter.
- Temper the ingredients and add chopped green chillies, onion, garlic. Saute it in the same oil till it turns light brown.
- Add chopped tomato, fry well and add brinjal, sambar powder,chilli powder, turmeric, salt, sugar and tamarind.
- Pour a cup of water let it simmer in medium heat till it cooked. Serve hot with rice.
Note: You can substitute eggplant with okra, bittergourd, sweetpotato. If you have tried with any other vegetable, I would love to hear and experiment too. :)
Links : Anthony's Curry Mela
Thank you Sudha, Krithika, Vaishali for tagging me. Here is my list...5 items in my FreezerChochlate icecream barsFrozen peas, drumsticks, french beansIce cubesGarlic breadPuff pastries5 items in my CarMapsHard candyUmbrellaFresbeesWater5 items in my PurseLipstickMobileCredit, debit cards, cashDriver licenseLibrary card, grocery card, health cards5 items in my ClosetSalwars, SareesPants, Capris
Skirts
Tees
Shorts
I would like to tag Santhi, L.G, Indira, Archana, Vineela, Lera, RP, Kitchenmate, Indiandoc, Yum, Sumitha, and all who would like to play this meme.
Jeera Rice with Peas recipe from Myriad Tastes. I have sprinkled some black pepper to make little bit spicier. Other than that I have followed her recipe exactly. Simple and delicious. Thanks for the wonderful recipe Lera, we loved it very much. Nice lunch box recipe too.
My liking for this vegetable grew considerably after coming here. Not sure why, perhaps we don't see these often in stores so it could be the rare stuff thing. They started showing up only for the past couple of months near our place. You can make yummy dishes with 'em like pudalangai-thayir kulambu/ yogurt curry, sambar and so on. It is still a relatively costly vegetable in our stores, but sure tastes good.
[ washed, peeled, unpeeled snake gourds ]
[ Seeds scooped out and sliced thin ] Ingredients:Snake gourd/ Pudalangai - 2 sliced thin Mustard Seeds - 1 tspUrid Dal - 1 tspRed Chillies - 5 Sambar Powder - 1 tsp [optional]Onion (medium size) - 1 choppedCurry leaves fewOil - 1 tblspnSalt to taste
Shredded coconut - 1 tblspn [optional]
Directions:- Wash gourd and peel/scrape the outer skin with a knife. Cut lengthwise to scoop out seeds [they are not edible] and slice it thin as shown above.
- Heat oil in a pan and put mustard seeds and let it crackle. Add urid dal, curry leaves, red chilles, onion in the same order and saute it till it turns light golden brown in color.
- Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. You might want to add some shredded coconut.
- It is a good side dish for rice or any kind of bread.
Note: When I cook it with slow heat I don't add water. When you mix it with salt, gourd pieces yields enough water to cook it.
Here is Indiandoc's another nice version of snake gourd recipe, she listed out the medicinal uses too. Another good reason to love this vegetable.
Links: Anthony's Curry mela
Links: Cate's ARF/5-a-day Event.
When you are in a hurry, you can prepare this one in no time. Dal and rice blend in nicely giving rise to wonderful taste. It is a one-pot wonder and a high protein meal too.
IngredientsBasmathi Rice - 1 cupMoong Dal - 1/2 cupOnion (small size) - 1 choppedGarlic - 7 cloves choppedGreen Chillies - 6Red Chillies - 5Tomato - 2 choppedTurmeric Powder - 1 tspButter or Ghee - 1 or 2 tblspnSalt to tasteFor TemperingMustard Seeds - 1 tspUrid Dal - 1 tspCurry Leaves - fewCumin/Seeraham Seeds - 1 tspFennel/Sombu Seeds- 1 tsp
Directions:- Pour oil in a pan/cooker and add mustard seeds. Let it crackle and add urid dal, and curry leaves.
- Add cumin, fennel, and chilles one by one and allow it to fry in the same oil. [careful not to burn the cumin seeds, otherwise it goes bitter]
- Saute onion and garlic till they become light golden brown.
- Add chopped tomatoes, turmeric, butter, and salt to the mixture and cook until oil floats on the surface and then add moong dal and cook for 5 minutes.
- Add rice and 3 cups of water and cook until it is done.
Note: Dry roast moong dal (without oil) to a light golden color and soak it for 10 minutes in hot water before cooking. It will lead to soft dal texture, nice aroma and taste. You can add ghee while serving it instead of cooking with it. To get even richer paruppu sadam, add 1/2 a cup of coconut milk while cooking the dal. My mom adds scrapped coconut at the last stage. Yummy :-)
Links: Paz's From My Rasoi - For the Love of RiceLinks: Anthony's curry mela
