A perfect one with rice/dosa. Serve with rice/dosa/idliTips. Coconut-1/2 cupGinger-1 tsp(minced)Onion-1/4 pieceDry Red chilly-2 noTamarind/paste-smallpiece/1/8 tspSalt to tasteWater-1 tspMethod Of Preparation. 1/2 cup. 1/4 piece
Serve with rice / kanji . -• Raw mango - 1 • Coconut - 1/2 cup ( grated) • Green chilly - 3 to 4• Ginger - a small piece• Turmeric powder - 1/2 tsp• Shallots - 3 to 4• Curry leaves - few• Salt to taste. 1/2 cup ( grated) • Green chilly - 3 to 4• Ginger - a small piece• Turmeric powder - 1/2 tsp• Shallots - 3 to 4• Curry leaves - few• Salt to taste
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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Even though it goes well with Idli / dosa I can literally can have with anything. Bengal gram dhal / Pacha kadalai parruppu - 2 tablespoon. Mustard seeds - 1/4 teaspoon. Add 1/Heat 2 teaspoon of oil. 3 teaspoon Mustard seeds - 1/4 teaspoon Urad dhal - 1 teaspoon Curry leaves - 10
Green gram also known as Mung bean in English, Pachai payaru in Tamil, moong sabut/mung sabut in Hindi, Cheru Payru in Malayalam, Hesaru kaalu in Kannada, Pacha Pesalu pappu in Telugu is a very healthy pulse with high fiber and nutrient values