Wednesday, July 25, 2012

PADAVALANGA KUZHAMBU CURRY(Quick n easy Snake gourd curry)


INGREDIENTS

Padavalanga/Snake gourd-------1 medium size
Red chilli powder------------------ 2 tsp (adjust to taste)
Grated coconut-------------------- 1/2 cup(grind to a smooth paste)
Cumin powder---------------------a pinch (optional)
Salt as needed

For Tempering

Oil------------------------------------1tsp
Mustard seeds---------------------1/2 tsp
Dried red chilli---------------------2
Small onion/shallots---------------3 sliced
Curry leaves-----------------------1 sprig

METHOD

  1. Scrape and clean the Snake gourd and cut in to small cubes.
  2. Cook the cut pieces with needed salt, water and chilly powder.
  3. Add ground coconut to it. 
  4. Sprinkle cumin powder to it.
  5. Now do the tempering . For this, heat oil in a pan and splutter mustard seeds,dried red chilli and curry leaves.Then saute the onion slightly.
  6. Pour the tempering to the curry.
  7. Serve hot with rice or chapathi.
Note: The curry should be thick.So don't add too much water.


Thursday, February 9, 2012

METHI /FENUGREEK LEAVES PEPPER CURRY (Post natal food)





This is a very traditional dish .
This curry is served along with plain rice or rice kanji/rice porridge as lunch or dinner for up to 28 days after delivery. The same curry can be prepared with drumstick leaves too. 
This is highly nutritious and a good source of iron. It is very good for breastfeeding moms.


INGREDIENTS


Coriander seeds/powder---------1/2 tsp
Black pepper corns/powder-----1 tsp
Cumin seeds------------------------1/2 tsp
Turmeric powder-------------------1/2 tsp
Grind the above ingredients to a smooth paste and keep it aside.


Fenu greek /Methi leaves------a bunch
Garlic ---------------------------------2 large cloves crushed
Ginger---------------------------------a small piece,crushed (optional)
Water as required
Salt as needed


METHOD

  1. In vessel add little water and then add the ground masala.
  2. When it boils add methi leaves,crushed garlic and needed salt.
  3. Cook in medium flame.
  4. Serve hot.

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