By The Sify Food Contributors
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Additional resources for Onam Festival Recipes (Cookbook)
Sample text
If you feel that the pickle is too dry, then add a little water at room temperature. Do not cook the lemon. Choose one that is not too bitter. Koottu Curry Ingredients bengal gram dal - 1/2 cup pumpkin, snake gourd, long runner beans, yam, cucumber - 1/4 kg (all together) inner flesh of drum stick - 1/2 cup grated coconut - 1/2 cup turmeric powder- 1/4 tsp green chillies - 3 (split into 2) salt to taste coconut oil - 1/4 cup mustard - 1 tsp white gram dal - 2 tsp dried red chillies - 3 (each sliced into 3) curry leaves - 2 sprigs ghee - 1 tsp grated coconut- 1/4 cup Method Cook the bengal gram dal with salt and water to a thick gravy.
Add red chilli powder, turmeric powder, asafoetida, vinegar & salt. Mix all these together. Heat oil in kadai. Add cumin seeds, fenugreek, red chillies, curry leaves & mustard seeds. Allow it to splutter. Once done, add it to the mangoes. Check salt & spice & serve.
Keep on low fire. Keep stirring till butter milk is fairly warm. Don't let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds. Add finely chopped onions and ginger. When brown add fenugreek and red chilli. When it splutters add curry leaves. Remove from fire and pour into the butter milk. Coconut Milk Rasam Ingredients coconut - 1/2 tomatoes - 3 curry leaves - 10 coriander - as desired red chilies - 2 cumin seeds - 1/4 tsp mustard seeds - 1/4 tsp turmeric salt - to taste red chili powder - pinch cumin powder - 1/4 tsp methi powder - pinch (or) rasam powder Method Take chopped coconut with one glass of water and grind then separate milk and keep aside.
Onam Festival Recipes (Cookbook) by The Sify Food Contributors
by Ronald
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