It is called by several names European BlackNightshade or locally just "blacknightshade", Duscle, Garden Nightshade, Hound's Berry, Petty Morel, Wonder Berry, Small-fruited blacknightshade or popolo) is a species in the Solanum
Sundakkai/ Turkey Berry is widely used in South Indian cuisine, especially in the Tamil kitchen, we use both, the fresh berries and the preserved dried ones known as Sundaikkai Vathal
Today's recipe is Mutton Kuzhambu. I made this kuzhambu on Wednesday, clicked the pictures, edited it and even, put an announcement in my FB page but it has taken me 2 days just to sit and finish the post
The curry well suits for chapathi or poori and the coconut flavor gives unique taste to the gravy. The gravy is not only for roti or paratha, it gives good combinations with idli, dosa or rice also
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Black Pepper, which is native to South India, has been a prized spice since ancient times. - Do adjust the quantity of black peppercorns and dry red chilli according to your taste
Urad Dal/ Husked Black Gram - 2 teaspoons. Curry Leaves/Karuvepillai, I can't imagine South Indian cooking without this, we season most of our dishes with it and use it in chutneys, podis, we just love the flavor of these leaves
CATEGORY- Gravy | Curry | Vegetarian | Side Dish for Roti | Moong Beans | Green Gram dal. Moong beans are also known as green gram or whole moong dal which are indian popular in lentils category
Its a kurma kind of gravy that suits well for rice, idli and chapathi. Keep the flame medium and let the gravy boil till nice masala smell wafts through your house
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