Seppankizhangu Fry / Arbi Fry

Ingredients Seppankizhangu / Arbi - 6   Garlic - 8cloves Few curry leaves Mustard seeds - 1/2teaspoon Turmeric powder - 1/8teaspoon Chilly powder - 11/2teaspoons Salt Oil  Method Wash and cook the seppankizhangu / arbi root in a steamer or pressure cooker. Take care not to cook it mushy. The root should be soft but should not be mushy.  Let it cool, peel the skin and chop them into big chunks.   Heat oil in a wide pan, add the mustard seeds. Let them pop up, then add the cooked and chopped...

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Vendaikkai Morkuzhambu / Okra in Yogurt gravy

Ingredients Vendaikkai/ Okra / Ladies finger - 6 Sour Buttermilk - 1 cup Turmeric powder -1/8teaspoon Few curry leaves Mustard seeds -1/2teaspoon To grind Coconut - 1/4cup Cumin seeds -1teaspoon Coriander seeds-  1/2teaspoon Ginger - small piece Green chillies -2 (adjust to spice level) Method Wash, pat dry and cut the vendaikkai/okra into 2 inch pieces. Heat little oil in a pan, sauté the vendaikkai until the sliminess is gone and its half cooked, keep it aside. Take the items given under "To grind" in a small mixie jar, add...

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Paruppu Podi

I always keep idli pedi / Gun powder ready..though chutneys are prepared, my better half loves these podi's. This podi is little different from the one I usually make. This one tastes good with hot rice and ghee as well as idli-dosa too.  Ingredients  Thoor Dal / Thuvaram paruppu - 1/4cup Channa Dal / Kadalai paruppu - 1/4cup Urad Dal / Ulunthu paruppu - 1/2 tablespoon White Sesame seeds / Ellu - 1/2 tablespoon  Pepper corn -1/2 teaspoon  Red chilly -2 Hing/ Perungayam - 1/4teaspoon  Method  Dry...

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