Thursday 15 September 2016

CARROT PICKLES

Carrot pickle is a nice version of pickle goes well with curd rice and one pot meal like arisiyum paruppum satham, Lime rice, Coriander rice and so on. It is quite easy to make, Instant pickle. 















Ingredients:

Fresh carrots five 
Red chilly powder one tablespoon
Dry roasted and powdered fenugreek seeds half pinch
Mustard seeds one spoon
Salt to taste
Sesame oil  two tablespoons
Curry leaves half cup
Asafoetida one pinch
Split deskinned urad dal one spoon
Lime juice one tablespoon

Procedure:

Wash and peel off the fresh carrots
Cut them into small, half-round pieces
Mix the red chilly powder, asafoetida and fenugreek powder with water.
Heat the sesame oil in a dry wok.
Add mustard seeds.
Wait for the crackling of mustard seeds.
Add urad dal, curry leaves, 
Switch off the flame for a while.
Add the mixture of red chilly powder, fenugreek seed powder and asafoetida.
Add salt, carrot dices and allow to boil for a few minutes.
Stir well occasionally until the carrots are finely cooked.
Allow to cook until the oozing out of oil on all sides.
Now add lemon juice and stir well.

Blemish Red carrot pickles are ready to have with curd rice.



VENTHAYA KEERAI PARUPPU KOOTU/ METHI GREENS DAL KOOTU






How to make venthayakeerai paruppu kootu?




Ingredients:

Tender methi leaves a fistful
Tomato dices one cup
cooked mysore dal one bowl
Mustard seeds one spoon
Cumin seeds one spoon
Sesame oil one tablespoon
Shallots one tablespoon
Curry leaves one sprig
Red chillies two
Cilantro leaves half cup


Procedure:

Pressure cook the mysore dal with turmeric and few drops of castor oil.
Clean and wash one fistful fenugreek greens/methi greens/venthayakeerai.
Peel off the shallots and chop them.
Heat a wok with sesame oil over a medium flame.
Add mustard seeds to pop up.
Add Shallots, red chillies and curry leaves.
Saute a while until the shallots turn translucent.
Add cumin seeds to fry.
Add fenugreek leaves and saute for few seconds until fry.
You can notice the nice aroma from fenugreek leaves.
Add tomato dices and allow to cook for few minutes.
Transfer the cooked dal.
Adjust with two cups of water and stir well/
Add salt in this stage.
Cook until all the ingredients combine to form a thin kuzhambu.
Finally,  add chopped coriander leaves. 

   














Venthaya keerai paruppu kootu is ready to serve with syeamed hoot rice tossed with ghee.
Good for kids: highly nutritional with vitamins an minerals.
Try out in your table.

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