Puli illa poricha kuzhambu and puli keerai
This is an excellent and exclusive lunch combo of my in-laws native, Tirunelveli. Mixing rice with ghee or coconut oil and having these side dishes will be nutritious and tasty.
Puli illa poricha kuzhambu
Ingredients:
Toor dal - 1cup
Turmeric powder - a pinch
Hinge - a pinch
Rice flour - 1tbs
Salt - 1tbs
Brinjal - 1/4 Kg
Snake guard (pudalangai) - 1
Cluster beans - few (optional)
For grinding:
Grated coconut - 1 ladle (karandi)
Jeera - 1/2 tsp
Pepper - 4
Red chili - 2 (or you can use 1 red chili and 1 green chili)
For seasoning:
Coconut oil - 1tbs
Mustard seeds - 1/2 tsp
Urid dal - 1/2 tsp
Jeera - 1/4 tsp
Hinge - a pinch
Curry leaves
Method:
- Pressure cook the Toor dal with turmeric powder and hinge.
- Cut all the vegetables into very small pieces and cook in a vessel adding turmeric powder and hinge.
- Grind all the ingredients given into fine paste.
- Mix the paste, cooked and smashed toor dal and cooked vegetables.
- Season with the ingredients mentioned.
Puli keerai
Any greens like arai keerai, mulai keerai, siru keerai or the lettuce can be used.
Ingredients:
Keerai - 1kattu (bunch)
Tamarind - 1 small lemon size
Salt - 1tbs
Hinge - a pinch
Seasoning:
Sesame oil - 2 tsp
Red chlli (broken)- 5 or 6
Methi seeds - 1tsp
Hinge - a pinch
Method:
- Clean the green, Soak in water for 10 minutes and rinse well twice to remove the mud and odour.
- Soak the tamarind in hot water and extract one cup of thick syrup.
- Cook the keerai (greens) in tamrind water with salt and hinge. Smash well, Add rice flour, mix well.
- Season with the ingredients mentioned and boil once.
Note: You can grind tamarind removing the seeds and seed coats and other unwanted things in it after soaking in hot water. Greens can be smashed using blender or you can smash it in mixie but water should be removed and whipper switch should be used once or twice only.
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