Ingredients:
"Naattu karigai" : country vegetables (from Tirunelveli, in the Sangam times, according to my mom)
1. Drumstick (murungakkai) : Buy frozen from the Indian store. We used 8 pieces that were 2 inches each.
2. Amaranth greens (thandu keerai): These were green and purple and had a thick stem, and massive leaves - we bought these at the Indian store. Wash thoroughly and chop into tiny pieces )the leaves). Chopped, 1 cup.
3. The stem (of the above keerai) is chopped separately, after taking out the "naaru" (fiber). Made 1 cup after chopping.
4. Fenugreek leaves (mendiya keerai/methi leaves). Wash thoroughly. Don't forget to take off the stem. Chop. Made 1 cup.
5. Yellow pumpkin (parangikkai) - 1 piece from the Indian store. Take off skin (if it is hard) and chop into cubes.
6. Cluster beans (kottavarangai) - 1/2 cup after chopping
7. Plaintain (vazhaikkai) - 1 big. Peel skin. Cube.
8. Taro root (Arabi/Seppankizhangu) - 1 big
9. Potato (4 baby potatoes) - chop
10. Toor daal : Pressure cook with turmeric, to make 1 cup after cooking
12. Rice (1 cup raw) : Cook with 2 cups water in the stovetop with a lid slightly open
13. 1/2 cup coconut. 2 dried red chilies, 1/2 tsp black peppercorns, 1 tsp fenugreek seeds : dry roast and grind without water
14. 4 big green chilies.Chopped.
15. Tamarind 1/2 lemon size. Soak in hot water, squeeze.
16. 1 white onion. Chopped.
Pressure cook all vegetables except the greens, in a large cooker with about 2 cups water, salt, turmeric, thing. 2 sounds. Open the cooker and add, lightly sauteed greens. Fry the finely chopped onion, 1 cup cooke dal, and tamarind paste. Bring to boil. Mix in the cooked rice. We added green chilies sautéed a bit, as this wasn't hot enough. Salt.
"Naattu karigai" : country vegetables (from Tirunelveli, in the Sangam times, according to my mom)
1. Drumstick (murungakkai) : Buy frozen from the Indian store. We used 8 pieces that were 2 inches each.
2. Amaranth greens (thandu keerai): These were green and purple and had a thick stem, and massive leaves - we bought these at the Indian store. Wash thoroughly and chop into tiny pieces )the leaves). Chopped, 1 cup.
3. The stem (of the above keerai) is chopped separately, after taking out the "naaru" (fiber). Made 1 cup after chopping.
4. Fenugreek leaves (mendiya keerai/methi leaves). Wash thoroughly. Don't forget to take off the stem. Chop. Made 1 cup.
5. Yellow pumpkin (parangikkai) - 1 piece from the Indian store. Take off skin (if it is hard) and chop into cubes.
6. Cluster beans (kottavarangai) - 1/2 cup after chopping
7. Plaintain (vazhaikkai) - 1 big. Peel skin. Cube.
8. Taro root (Arabi/Seppankizhangu) - 1 big
9. Potato (4 baby potatoes) - chop
10. Toor daal : Pressure cook with turmeric, to make 1 cup after cooking
12. Rice (1 cup raw) : Cook with 2 cups water in the stovetop with a lid slightly open
13. 1/2 cup coconut. 2 dried red chilies, 1/2 tsp black peppercorns, 1 tsp fenugreek seeds : dry roast and grind without water
14. 4 big green chilies.Chopped.
15. Tamarind 1/2 lemon size. Soak in hot water, squeeze.
16. 1 white onion. Chopped.
Pressure cook all vegetables except the greens, in a large cooker with about 2 cups water, salt, turmeric, thing. 2 sounds. Open the cooker and add, lightly sauteed greens. Fry the finely chopped onion, 1 cup cooke dal, and tamarind paste. Bring to boil. Mix in the cooked rice. We added green chilies sautéed a bit, as this wasn't hot enough. Salt.
No comments:
Post a Comment