VENDAIKKAAY MANDI..:- ( LADIES FINGER - OKRA MANDI )

VENDAIKKAAY MANDI..:-

NEEDED :-

VENDAIKKAAY ( LADIES FINGER ) - 250 GMS
GREEN CHILLIES - 10 NOS . HALVED
SMALL ONIONS - 15 NOS
GARLICS - 15 PODS.
RED CHILLIES - 2 NOS
RICE WASHED WATER - 4 CUPS.
TARMARIND - 1 LEMON SIZE BALL.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
FENUGREEK - 1/2 TSP
ASAFOETIDA - 1/8 INCH PIECE
CURRY LEAVES - 1 ARK.
SALT - 1 TSP
OIL - 1 TBLSPN.

METHOD :-

WASH AND CLEAN THE LADIES FINGER AND CUT INTO I INCH PIECES.
PEEL AND HALVE ONIONS AND GARLICS. HALVE RED CHILLIES.
SOAK TARMARIND IN RICE WASHED WATER. HEAT OIL IN A PAN ADD MUSTARD., WHEN IT SPLUTTERS ADD URAD DHAL THEN ADD ASAFOETIDA., AND FENUGREEK., AND REDCHILLIES . ADD CURRY LEAVES.,GREE CHLLIIES AND SAUTE FOR 1 MIN AND ADD LADIES FINGER ., ONIONS AND GARLICS. SAUTE FO 2 MINUTES . TAKE THE TAMARIND PULP FROM RICE WATER AND ADD IT IN THE PAN . BRING TO BOIL. KEEP IN SIM AND COOK FOR 20 MIN TILL IT BECOMES THICK AND SERVE IT WITH PLAIN RICE OR CURD RICE.
NOTE;- IF U DONT HAVE THE RICE WASHED WATER THEN FRY 1/4 TBL SPN OF RAW RICE AND 1 TSP OF FENUGREEK AND 1/8 PINCH OF ASAFOETIDA AND POWDERED IT AND ADD IT TO THE TURMARIND PULP.

THIS IS A CHETTINADU SPL ITEM AND IT WILL BE PREPARED VENDAIKKAAY WITH BOILED MOCHAI., OR BOILED CHANNA AND MAVADU INJI ., CAPSICUM., AND WITH MIXED VEGETABLES TOO ..

ASH GOURD SAMBAR.

ASH GOURD SAMBAR :-

NEEDED:- ASH GOURD - 250 GMS, PARABOILED THUR DHAL - 1 CUP, SHALLOTS - 10 NOS, TOMATO - 1 NO, ASAFOETIDA - 1/4 INCH PIECE, SAMBAR PWDR - 1 TBLSPN, TURMERIC PWDR - 1 PINCH, TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP, OIL - 2 TSP, MUSTARD , ORID DHAL , JEERA - 1/2 TSP EACH,  CURRY LEAVES - 1 ARK, DHANIYA LEAVES - 1 TSP CHOPPED.

METHOD :- PEEL THE SKIN AND CUT THE ASH GOURD INTO 2 INCH TRAPEZIUM PIECES. PEEL THE SHALLOTS AND CUT INTO TWO. DICE THE TOMATO. PUT THEM WITH THE PARABOILED THUR DHAL IN A COOKER ALONG WITH SOME WATER, A PINCH OF HING AND TURMERIC PWDR. KEEP IT IN STOVE FOR ONE WHISTLE AND REMOVE FROM FIRE.  MARINATE AND SQUEEZE THE TAMARIND IN A CUP OF WATER ADD SALT, SAMBAR PWDR. AFTER COOLING OPEN THE LID ADD THE TAMARIND WITH SAMBAR PWDR. BRING TO BOIL THE SAMBAR FOR 5 MINUTES. OFF THE STOVE AND KEEP ASIDE. SEASON IT WITH MUSTARD, ORID DHAL, JEERA THEN ADD CURRY LEAVES. POUR IT IN SAMBAR AND SPRINKLE SOME CORIANDER LEAVES FOR AROMA. SERVE HOT WITH IDLIES, DOSAS AND PLAIN RICE WITH PAPPAD.

MOR MILAGAI VATHAL.

MOR MILAGAI VATHAL.

NEEDED:- SAMBA MILAGAI / SATHUR CHILLY - 1/4 KG, SOUR CURD - 1 CUP, SALT - 10 GMS. OIL - FOR FRYING.

METHOD :- SPLIT THE CHILLIES ON BOTH SIDE.  BEAT THE CURD WITH SALT ADD THE CHILLIES. MAKE THEM IMMERSE FOR SOMETIME. MARINATE IT FOR THE WHOLE NIGHT. THE NEXT DAY MORNING  DRY THEM IN THE SUN. THEN AGAIN PUT THEM IN THE REST OF THE CURD AND DO THE PROCESS FOR THE NEXT DAY TOO.

AFTER ITS DRIED WELL FRY THEM IN HOT OIL AND SERVE IT WITH CURD RICE.