pechinga kootu[new method] This koottu is perepared by my younger DIL.Ideal for chappathi and rice. pechinga [ridge gourd] tender cut small pieces 3 cup onion pieces 1 cup tomato 1 cup coriander powder 2 tsp red chilli powder 1 tsp coconut grated 1/4 cup tempering mustard seeds peruncheeragam[ani seeds,snuuf] curry leave oil pore oil in a kadai and temper with mustard seeds and curry leave.Add inion and saute.when transparant add tomato mix well.Cook for 5 mints.Add ridge gourd pieces and water salt and cook well. grind red chilli powder, coconut grated, and coriander powder when the ridge gourd cooked well add the grind masala and stir well cook for one mints.remove from fire. variation:you can add coarsely powdered groundnut instead of coconut grated.when tempering you can add bay leaf pieces,patta, and cardamum.
bottle gourd pirattal Bottle gourd grated 3 cups green peas[fresh is ideal] 1 cup salt Cook well the green peas. Take a kadai pore one teaspoon oil add mustard seeds when crakled add the bottlegourd,salt and stir well.Cover the kadai with a lit.No water required as the bottle gourd's water is enough.two mints later open and stir well add the cooked green peas and mix well cook for a minutes.When tha water fully absorbed remove from fire.This simple pirattal is good side dish for chappathy and any rice. Variation:If you want some hotness add splited green chilli and cut onion when the mustard seeds crakled.
valli uzhinja dhosa[mudakkathan dhosa] I wish to post some mooligai food recipes. Mudakkathan in tamil and valli uzhinja in malayalam.This is best for vatham.Mudakku akatrran so mudakkathan. mudakkathan leave cut small pieces 1 cup rice raw or boiled any one 2 cup coconut grated 1/4 cup green chilli 1 asfoetida salt soak the rice four hours and grind all item into smooth paste.Batter must be more watery than like dhosa batter.you can make dosa immediately. Making of dhosa should be like rava dhosa.Take a laddle ful dhosa batter and fill the dhos tave with the mavu by springling the mavu.Thelithu thethu vidavum.In this method we can make thin dhosa.Light green dhosa with any chutny or milagaipodi is very tasty.If the dhosa batter left over we can make dhosa next day also.
thanks for ambalanga recipe Dear Mrs Seeta, Hope you are doing well. Thank you for the ambalanga hot pickle recipe. I will try to get some from Safa's tree and make it. I enjoy reading your recipes. I am not cooking much these days but follow your recipes regularly. Especially like the nature cure ones. affly Vidya
valli uzhinja chammanthi [thukayal] valli uzhinja or mudakkathan leaves cut pieces 2 cup red chilli 2 green chilli 1 asafoetida urud dhal 1 tbs tamraind 1 nellikkai size salt mustard seeds 1tsp curry leave 1/4 cup In a kadai pore oil when hot add mustard seeds when crakced add urud dhal,asafoetida red chilli, when the dhall become golden brown ad green chilli and mudakathan leaves and curry leave and tamarind.When the leave cooked remove from fire.Grind it with salt.It is best with dosa and butter milk rice.
Dear Seethalakshmi Amma, I didn't understand what is "valli uzhinja" . Any other name in Malayalam? love,
Dear seena Uzhinja or valli uzhinja is the name of this herp.We can see this creaper in our parambu commenly.Other names I don't know. tsseethalakshmi
Pirandai or changalavaranda chammanthi or thukayal Pirandai we use the juice of the pirandai for making appalam,pirandai vatral etc.For thukayal the tender pirandai is used. In tamilnad the tender pirandai is available in market or with the street venders.If we request with them they will supply. In Kerala we should grow it in our back yard. pirandai has some sort of itching sensation when we touch the juice like chenai or anai choriannan etc., So tamarind should be added with this to avoil itching. This is very friendly for stomach and pain in the bone joints. Pirandai cut pieces 1 cup tamarind 1 small lemon size red chilli 3 urud dhal 1 tbs asfoetida mustard seeds 1tsp curry leave 2 or three strings oil Take a kadai pore oil add mustard seeds. urud dhal,red chillies,asafoetida when the uruddhal turns golden brown take from fire and keep aside. In the same kadai pore some more oil when the become hot add pirandai and curry leave saute.When the pirandai cooked remove from fire.Gind it with fried masala and tamarind, salt.This may be consumed with rice[thukayal satham] or butter milk rice,dhosa chappathi etc.,
