Best to serve with rice and spicy curry or varuval. The warm aromatic flavour of coconut, cumin and chilli paste while cooking with the recipe, pudalangaikootu makes me crave to relish immediately with rice, smeared with some ghee
Add curry leaves. Thus Pudalangaikootu is ready to taste. 1. First cut the vegetable into small pieces. 2. In a pan add water and vegetable allow to boil
I usually prepare Pudalangaikootu or Pudalangai poriyal most of the time. In another small pan, add the oil/ghee and add the mustard seeds and curry leaves and fry it
Snakegourd/Chicingey. I have prepared it with Snakegourd or Chichingey, as we call it in 'bengali". Snack gourd or Chichingey chhenchki is ready to serve with piping hot white rice
Add curry powder, salt and required water. 1 1/2 ~ 2 cups of chopped spinach or any greens1/2 cup of toor dhal1/2 cup of onion1 cup of chopped tomatoes1~2 green chillies split into two2 ~ 3 thick tamarind juice or to taste3/4 tsp curry powder or sambar powder1/4 tsp turmeric powderwater as requiredSalt to tasteFor Seasoning. 1 ~ 2 tbsp oil1 tsp mustard seeds1/2 tsp cumin seeds2 pods crushed garlic2 red chillies, broken into pieces1 string curry leavesMethod. 1/2 cup of. 1/2 cup of onion. 3/4 tsp curry powder. 1/4 tsp turmeric powder. 1/2 tsp cumin seeds. 1 string curry leaves
There are several different types of kootu/stew that can be made, but few days back I had come across this recipe where the author had cooked it with garbanzo beans/chick peas
Your Lauki ki Sabzi / Bottle GourdCurry is ready to eat. This is one of most healthy vegetable and tasty Indian dish made with bottle-gourd and other Indian spices
Suraikai / bottle gourd is one of fresh vegetables commonly available in any farmer’s house. Suraikai curry,Bottlegourd stir fry,Sorakkai curry,Bottlegourd recipe,Bottle gourd
Vazhaithandu Kootu goes very well with rice and a spicy kuzhambu/curry. Vazhaithandu/Banana Stem, when I see a good one in the market, I never fail to buy it, but there are only a couple of dishes that I do with it, a pachadi, poriyal and this kootu
This is a simple yet flavourful kuzhambu/curry made using yoghurt, coconut and green chillies. It is also a great accompaniment to tiffin dishes like the Sevai/ Ammani Kozhukattai
(I used peas, Mochai/ Indian lima beans, Karamani / black eye beans, Chana / Garbanzos, Thuvarai / red gram) Grind all the grinding ingredients into fine paste & keep it aside
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