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Traditional recipes

Thursday, September 6, 2012. Before you throw it away. Peerkangkai thol thuvayal (Chutney from Ridge gourd peels). Peerkangai peels - from 2 gourds. Urad dal - 2 tsp. Tur dal - 2 tblsp. Red chillies - 3. Tamarind - the size of a marble. Oil - 1 tblsp. Asafoetida - a pinch. Salt - to taste. In a pan, heat 1 tblsp oil and add the dals. Once they turn light brown add the red chilles and tamarind and hing. fry for a minute, drain and keep aside. You can eliminate tur dal and add some coconut if you prefer it.

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Thursday, September 6, 2012. Before you throw it away. Peerkangkai thol thuvayal (Chutney from Ridge gourd peels). Peerkangai peels - from 2 gourds. Urad dal - 2 tsp. Tur dal - 2 tblsp. Red chillies - 3. Tamarind - the size of a marble. Oil - 1 tblsp. Asafoetida - a pinch. Salt - to taste. In a pan, heat 1 tblsp oil and add the dals. Once they turn light brown add the red chilles and tamarind and hing. fry for a minute, drain and keep aside. You can eliminate tur dal and add some coconut if you prefer it.

<META> KEYWORDS

1 traditional recipes

2 ingredients

3 method

4 note 1

5 note 2

6 note 3

7 nenthirangkai peel thoran

8 keeraithandu sambar

9 salt to taste

10 oil 1 tsp

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Traditional recipes | anubhavasamayal.blogspot.com Reviews

https://anubhavasamayal.blogspot.com

Thursday, September 6, 2012. Before you throw it away. Peerkangkai thol thuvayal (Chutney from Ridge gourd peels). Peerkangai peels - from 2 gourds. Urad dal - 2 tsp. Tur dal - 2 tblsp. Red chillies - 3. Tamarind - the size of a marble. Oil - 1 tblsp. Asafoetida - a pinch. Salt - to taste. In a pan, heat 1 tblsp oil and add the dals. Once they turn light brown add the red chilles and tamarind and hing. fry for a minute, drain and keep aside. You can eliminate tur dal and add some coconut if you prefer it.

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anubhavasamayal.blogspot.com

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Traditional recipes: Inji pachadi and Puli Inji

http://anubhavasamayal.blogspot.com/2012/09/inji-pachadi.html

Tuesday, September 4, 2012. Inji pachadi and Puli Inji. Ginger the size of a finger. Tamarind the size of a large marble. Grated Coconut 3 to 4 tblsp. Urad dal 1 tsp. Jaggery a small piece or 2 tsp powdered. Peel the skin and saute the ginger in a little oil till it turns brown. Fry the red chilly, Coriander seeds and grated coconut separately. Grind the ginger along with these and tamarind. Add salt. In a pan heat the rest of the oil, temper mustard seeds and urad dal. Switch off and add the jaggery.

2

Traditional recipes: August 2012

http://anubhavasamayal.blogspot.com/2012_08_01_archive.html

Tuesday, August 21, 2012. 4 tablespoons Tur dal. Turmeric - 1/4 teaspoon. Tamarind - 1 lemon sized ball ( soaked in a cup of warm water). Tomatoes - 3 medium, pureed. Hing - 2-3 generous pinches. Sambhar powder - 1 teaspoon. Powdered Jaggery - 1 tsp. 1/4 cup coconut ( grated ). Dhania seeds - 1 teaspoon. Tur dal - 1 teaspoon. Chana dal - 1 teaspoon. Red chillies - 2 ( to taste). Pepper - 1/2 teaspoon. Jeera - 1/2 teaspoon. Ghee - 1.5 teaspoons. Mustard - 1/2 spoon. Hing - a pinch. Curry leaves -a few.

3

Traditional recipes: Vendaya kuzambu

http://anubhavasamayal.blogspot.com/2012/09/vendaya-kuzambu.html

Monday, September 3, 2012. Tamarind large marble size. Turmeric Powder 1/2 tsp. Methi seeds 1/2 tsp. Dried red chillies 4 0r 5. Urad dal 1 tsp. Cut desired vegetables ( veggies traditionally used in sambar like brinjal, drumstick etc) and boil in tamarind water along with a pinch of turmeric powder and salt. In a little oil fry fenugreek seeds, dried red chillies, urad dal, coconut and curry leaves and add it to the boiled vegetable when the vegetable is cooked in tamarind water. View my complete profile.

4

Traditional recipes: paruppurundai Kuzambu

http://anubhavasamayal.blogspot.com/2012/09/paruppurundai-kuzambu.html

Monday, September 3, 2012. I mentioned paruppurundai in the earlier recipe for Morkuzambu. These urundais can be added in Plain kuzambu with tamarind as well which gives them a different taste. Tur dal 1 cup. Chopped Onion 1/2 cup. Grated Coconut 1/2 cup (optional). Asafoetida (hing) a pinch. Rice flour 1 tsp. Clean and Soak the dal for 2 hours. Drain and grind along with red chillies , asafoetida and salt to a firm, coarse paste. Tamarind the size of a large marble. Tur Dal 1 Tsp. Channa dal 1 Tsp.

5

Traditional recipes: before you throw it away..

http://anubhavasamayal.blogspot.com/2012/09/before-you-throw-it-away.html

Thursday, September 6, 2012. Before you throw it away. Peerkangkai thol thuvayal (Chutney from Ridge gourd peels). Peerkangai peels - from 2 gourds. Urad dal - 2 tsp. Tur dal - 2 tblsp. Red chillies - 3. Tamarind - the size of a marble. Oil - 1 tblsp. Asafoetida - a pinch. Salt - to taste. In a pan, heat 1 tblsp oil and add the dals. Once they turn light brown add the red chilles and tamarind and hing. fry for a minute, drain and keep aside. You can eliminate tur dal and add some coconut if you prefer it.

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agelessbonding.blogspot.com

Agelessbonding: 10/01/2012 - 11/01/2012

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What I see from where I am and how I see it. Oh yes, you see the mice set up the whole Earth business, as an epic experiment in behavioural psychology; a ten-million year program. That's a famous quote from Douglas' Adam s' hitherto unparalleled sci fi comedy "The Hitchhiker's G. Uide to the Galaxy'. Help less and most. You already know of my adventures with my bosses - M. Unni and Zoozoo - and w. It looked as as thoug h they had invited an elephant over for a tea in the garden. This was it, enough a...

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Agelessbonding: 01/01/2010 - 02/01/2010

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What I see from where I am and how I see it. Aunty and her Owner. Around 7 this morning a mason who works on the construction of a house on our street showed up at our gate and asked me if the owner. Now this conversation took place in our garage where I was standing next to the car with Zoozoo the puppy. So I said ‘yes, I am the owner’. The guy laughed and said, ‘I want. I am not a great fan of politically correct expressions but occasions like this make me wonder if such expressions might actually hel...

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Traditional recipes

Thursday, September 6, 2012. Before you throw it away. Peerkangkai thol thuvayal (Chutney from Ridge gourd peels). Peerkangai peels - from 2 gourds. Urad dal - 2 tsp. Tur dal - 2 tblsp. Red chillies - 3. Tamarind - the size of a marble. Oil - 1 tblsp. Asafoetida - a pinch. Salt - to taste. In a pan, heat 1 tblsp oil and add the dals. Once they turn light brown add the red chilles and tamarind and hing. fry for a minute, drain and keep aside. You can eliminate tur dal and add some coconut if you prefer it.

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