புளியோதரை & கதம்ப குழம்பு

இன்றைய அமுது

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மார்கழி -4 (ஆழி மழைக்கண்ணா)

புளியோதரை & கதம்ப குழம்பு

Puliyodarai

Ingredients:

•    Tamarind -a big ball the size of a big orange.soak and get thick extract

•    Salt-to taste

•    Turmeric powder-2 tsps

•    Asafoetida- a big pinch or 3 tsps of powder

•    Sesame oil-2 tsps.

•    Mustard-2 tsps

•    Red chillies-10-12

Make powder

•    Dry roast a tablespoon each of dhania,channa dhall, few red chillies as per your taste and 1/4 tsp of fenugreek seeds and powder.

Method:

•    Take a frying pan and pour in the sesame oil. Allow the mustard to splatter add chillies and let them become black.

•    Pour in the tamarind extract, add turmeric and salt and allow in to boil till a really thick pulikachal is got.

•    Prepare rice such that it is separate and allow to cool. Add salt, pulikachal. powdered spices.

•    Take sesame oil in frying pan and splatter mustard seeds, fry channa dal, urad dal. groundnuts, cashew  nuts and curry leaves.

•    Pour on the rice and mix well.When prepared in this method the puli tastes fresh since the seasoning is always fresh.

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Kadhamba Kuzhambu

Ingredients:

 •    Vegetables – pumpkin, beans, broad beans, sweet potatoes, yam, peas, brinjals, etc, finely cut

To make paste

•    Sesame seeds-2 tsps,

•    raw rice-2 tsps

•    channa dal-2 tsps

•    urad dal-2 tsp

•    grated coconut-2 tsps

•    dhania seeds-2 tsps

      Mustard and curry leaves fried in ghee.

Method:

 •    Take vegetables like pumpkin, beans, broad beans, sweet potatoes, yam, peas, brinjals etc and cut into bite size pieces.

•    Cook in tamarind water after adding turmeric and salt.

•    The remaining ingredients are to be fried in oil and make a paste in mixie.

•    Add this to the cooked vegetables and garnish with ghee fried mustard and curry-leaves.