Metro Plus
Chennai
Hyderabad
Tasty bites
|
Try out these simple dishes... they're very Tamilian and simply delicious
|
IF YOU believe variety is the spice of life, then you must have been fed on Tamil Nadu's delicious cuisine all your life.
With vegetables like brinjals and potatoes, Tamilians can whip up a simple yet tasty meal in no time.
So, next time you are not too keen on eating a particular dish/vegetable, try out the Tamilian way of preparing it, and you will end up asking for more. Here are some easy-to-make recipes.
Ennai Kathrikai
Ingredients
Brinjals (slit into four from the bottom) - 350 gm
Oil - 50 ml
Dry red chillies - 6
Coriander seeds - 3 tsp
Bengal gram - 2 tsp
Black gram - 2 tsp
Coconut (grated) - 60 gm
Asafoetida - a pinch
Mustard seeds - 1-2 tsp
Salt to taste
Method: Lightly fry dry red chillies, coriander seeds, Bengal gram, black gram, coconut (grated), asafoetida and mustard seeds.
Pound all the ingredients into a powder. Stuff this powder into the slit brinjals. Heat three tsp oil and splutter mustard seeds. Cook brinjals in this same oil with a covered lid. Sprinkle a little water if necessary, cook till done. Serve hot.
Orulaikizhangu podi
Ingredients
Potato (boiled, peeled and mashed) - 350 gm
Oil - 2 tbsp
Salt to taste
Fry the following and make into a powder
Dry red chillies - 6-8
Red gram dal - 2 tsp
Black gram dal - 2 tsp
Asafoetida - a pinch
Mustard seeds - 1/2 tsp
Method: Mix the powder with the mashed potatoes and serve hot.
Seppangkizhangu vadhakal
Ingredients
Colocasia (Arbi - washed, boiled, peeled, cut into chunks) - 350 gm
Oil - 4 tbsp
Mustard seeds - 1 tsp
Black gram dal - 2 tsp
Green chillies (chopped) - 10 gm
Tamarind - 15 gm
Turmeric powder - 1/2 tsp
Salt to taste
Asafoetida - 1 tsp
Curry leaves - 1 tbsp
Rice flour - 2 tsp
Method: Heat oil, splutter mustard seeds, and chopped green chillies. Add colocasia pieces. Prepare tamarind juice and add to the above.
Add salt, turmeric, asafoetida water and curry leaves. Cook for five minutes. Add rice flour mixed with water and cook till a mass is formed. Serve hot.
Keerai Masiyal
Ingredients
Spinach (blanched and chopped) - 500 gm
Oil - 50 ml
Onion (chopped) - 50 gm
Garlic (chopped) - 20 gm
Red chilli powder - 1 tsp
Turmeric powder - ½ tsp
Tamarind - 2 tbsp
Dry red chillies - 10
Mustard seeds - 1/2 tsp
Salt to taste
Method: Blanch and chop the spinach. Temper mustard seeds, dry red chillies and curry leaves in a pan and then add onions and garlic. Sprinkle turmeric powder. Add in the spinach along with tamarind pulp. Finally, season it with salt.
O.P. KHANTWAL
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Chennai
Hyderabad
|
