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| Sita Iyer's Recipe book | ||||||||||||||||||||||||
| South Indian Recipe - from the "Travancore State" days | ||||||||||||||||||||||||
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The old Travancore state days offered many an opportunity to blend the Kerala, Tamil and the other south Indian tastes. And we and our parents grabbed them. I am over 60 now and I can think of many, many dishes - the recipe for which are not well circulated. I thought there can be no harm refreshing our memory. Do send me a mail if you would like me to post more of such recipes. Happy feasting! | |||||||||||||||||||||||
| Varathu Aracha Kozhambu | ||||||||||||||||||||||||
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Ingredients: Grated coconut - one full coconut Red chilli - 4 to 6 coriander seeds - 1/2 teaspoon Urad Dhal - 1 teaspoon Fenugreek - 1/4 teaspoon Tamarind - a little Vegetable - Lady's finger or Brinjal(could be anything really) Salt - according to taste Mustard - 1 teaspoon curry leaves - for garnishing Process: 1.Fry Fenugreek, Urad dhal, coriander and the red chillies in a little oil. 2.Mix the above with grated coconut and grind them to a fine paste in a mixie 3.Mix tamarind with water and bring the water to boil. Extract the tamarind juice . 4.Cut the vegetable into medium size pieces 5.Boil the vegetable in the tamarind extract till the vegetable turns soft. Add salt to taste 6.Add the contents of the mixie into the above and let the contents boil until small bubbles start appearing. 7.Use small quantity of oil and fry the mustard and add it to the kozhambu 8. Garnish with curry leaves | |||||||||||||||||||||||
| Chakka varatti , Milagai Kari etc | ||||||||||||||||||||||||
Chakka varatti is not very well known among the | Tamils. It has come to be solely associated with the kerala state. Milagai Kari ( chilli kari)is an excellent choice if you need a fresh pickle to go with your food and you need it in a hurry . These and more , the next time !!
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