These are recipes that are thick ground paste of contents. They are spicy and use less or no oil. They are consumed by mixing with rice or as side-dish for tiffin items.
Ingredients: Karivepillai leaves -1 [small cup] Salt -as required Tamarind -gooseburry size Water -if needed Roast and grind: Urad dal -2 tsp Red chillies -5no Bengal gram dal -2 tsp Hing -1\2 tsp Seasoning: Mustard seeds -1\2 tsp Jeera -1\4 tsp Method : 1] Grind curry leaves, tamarind, salt and the ingredients given under Roast… Continue reading Karivepillai Thuvayal
Pirandai Thuvayal: Pirandai – -1 bunch shallots -5 or6 Garlic -7 Red chilly -8 Uraddal -3tsp Hing -small(compound hing) Salt – to taste seasoning: Mustard seeds -1\4tsp Jeera -1\4tsp Uraddal -1\4tsp Method: 1)first clean the skin of the pirandai and chop & keep 2) Heat 3 tbsp oil in a kadai, fry the uraddal, redchilly,… Continue reading Pirandai Thuvayal
Brinjal – 1 big size Shallots – 10 nos finely chopped ( optional) Garlic – 8 pods ( optional) Tomato – 1 medium size ( optional) Salt – to taste Seasoning: Mustard _ 1/4 tsp Jeera _1/4 tsp Split urad dal _1/2 tsp Green chilly _ 2 or 3 split Oil _ 2 tsp Method::… Continue reading Brinjal Kozhavari
