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Dsath asked me for th yannai kathrikai receipe in an other thread, i did not know where to post, so I post here :
4/5 brinjals (illam kaya parthu vanganum) cut inti long strips
1/2 cup of onions finely chopped
1 tablespoon of ginger garlic paste
1 teaspoon of venthiyam
1 teaspoon cumin
1 teaspoon coriander grains
1 teaspoon chillipowder
1 cup of tamarind juice
mustard uluthamparuppu
karuvaepillai leaves/coriander leaves
Heat oil and saute the brinjal pieces until they are well coloured and then thake them away. Fry the venthiyam, cumin and coriander seeds in a bit of oil and grind into paste.
Heat oil spultter the kadugu,uluthamparruppu and karuvepillai
- add and saute the onions until colour changes
-add ginger garlic paste and some water let the gravy form
-add the grind spice paste and chilli powder fry well
-add the tamarind, salt and the brinjal pieces, crush the brinjal pieces and cook until done and then garnish with coriander leaves.
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Today I had a tomato and vendakkai curry for lunch. Here is the idea : Heat oil, splutter mustard,urad dal,curry leaves and red chillies, then fry vendakkais and pearl onions. When the raw smell is gone, add tomatoes, turmeric and salt. Cook covered without adding any water. Meanwhile, grind coconut,coriander powder,little jeera and a pinch of garam masala together. Add the paste to the vendakkais with sufficient water and cook until done.
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wow southie cook that sounds yum.
anou by broad beans u mean avarakkai or its bean?
dsath/solona yeNNai kathrikai can also be done with stuffings.
slit small brinjals into half on one side turn around and split into half on other side (so that after all these slits it remains one single round brinjal)
apart from the masala mentioned by solona, plain
onion-tomato
or
onion-mashed potato etc can be done too.
tastes yum (need to be lil generous with oil :roll: )
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my today's menu
raddish parota (same way mentioned before)
salad, curd.
morning :
dhalia
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Shakthi: by broad beans I mean the white dried up broad beans that I get here... :) It is fairly big when it soaks up!
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My lunch today is rice + keerai sambar + mixed veg sabzi :)
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i've not been active for a loooooong time, but looks like the discussion is gettting interesting.
I made murungaikkai sambar, keerai and rasam today.
dev, i got this lemon rasam recipe from Meenakshiammal cook book.
Ingredients:
green chillies (slit)
paruppu thanni (very thin - 2 karandis, a little thickish - 2 karandis)
oil (to fry chillies)
salt
ghee, mustard - to season
curry leaves
perungayam
lemon
coriander finely chopped
Procedure:
1. slit green chillies and fry them in a very little oil (as we add no rasam powder, this is the only source of kaaram), pour some water and let it boil.
2. add curry leaves and perungayam when the water is boilling and add the very thin paruppu thanni.
3. let it boil well.
4. add salt and the thickish paruppu thanni.
5. add lemon juice as is necessary
6. season with mustard
7. add cut coriander.
this is different from the normal podi potta or arachivitta rasam.
try it and give me a feedback.
Mini
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Thanks a lot Solona for the recipe. I will give it a go this week.
Thanks SP for the stuffing idea. I have a stuffed recipe for brinjal from an friend of mine from Andhra. They use peanuts while cooking Brinjal,which tastes really good.
My dinner menu today is Vendaikkai pachadi and fish fry. (Can't get my son to eat vendakkai without the fish!!!!).
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Today's lunch: Sambar with swiss chard and poriyal made of grated carrots
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Don't know why this thread went quiet.
Thanks Solona for the recipe. I tried out and the results were good.
