VallaraiKeeraiThuvaiyal. Manathakkali KeeraiThuvaiyal. Gongura Chutney/PulichaKeerai Chuteny. going to share a lovely, spicy, tasty and healthy Ginger chutney which is a
Today, I am sharing an authentic Tamilian recipe to make Coconut Thogayal/Thuvaiyal. Steaming hot rice, Thengai Thogayal, appalam (papad) and melted ghee/oil is what you need to experience bliss
Tamarind - small marble size. There are days when you don't feel like eating anything heavy, you crave for something tangy and refreshing, this mint chutney here, is ideal for those days
Thogayal is such a versatile thing to make, thogayal is little thicker than chutney so it can be either mixed with rice or as a sidedish for porridges or whatever
Most of the time I make keerai kootu or Keerai Sambar. Idli rice - 2. Raw rice - 1/2 cup. Urad dal / Urad dhal - 1/4 cup. Fenugreek seeds - 1/4 teaspoon. Green chillies - 3. Cumin seeds - 1 teaspoon. Spinach - 1 medium bunch (Cooked 1 cup). Wash and soak rice, Urad dhal and fenugreek seeds for 4-6 hrs. 1/4 cup Fenugreek seeds - 1/4 teaspoon Green chillies - 3
Lentils are roasted and ground into thick chutney and it is popularly known as paruppu thogayal. A perfect compliment to Molagu Kozhambu is paruppu thogayal
Since the consistency was thick it served as chutney and thogayal. A few weeks ago, there was a need to make a quick chutney to go with ragi dosa made with left over dosa batter
days… We used to empty the chutney for breakfast, lunch and dinner too…Today’s post for VT – Vegan Thursday which is the brainchild of Priya Suresh akka from Priya’s Versatile Recipes
Do try this healthy version of south-India's famous Snack. Today i'm sharing an another interesting and healthyrecipe prepared from VallaraiKeerai / Brahmi Leaves
In south India, a very popular chutney is made out of the roasted eggplant. Add the remaining eggplant, jaggery and blend a little enough to give the chutney the texture
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