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PULINKARI
Ingredients
Colocaesia - 1/2 Kg
Tamarind
Salt as Required
Green Chilies - 3
Jaggery Little
Coriander leaves
Few Curry leaves
Red Chilies - 10
Grated Coconut. - 3/4 Cup
Fenugreek Seeds - 1 tsp
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Preparation
Pressure Cook Colocaesia for 10 minutes in enough water , peel outer skin. Soak tamarind in water and extract juice from it. Dilute the extract with enough water and cook peeled colocaesia in that along with Chilies, turmeric for 5 to 10 minutes . Fry Red chilies, Fenugreek seeds in little oil and grind with 3/4 cup of grated fresh coconut. Add ground paste , salt, jaggery, and boil for 1 to 2 minutes. Remove from fire. Season mustard, fenugreek in hot oil and add to the gravy. Garnish with chopped coriander, curry leaves.
Sambhar
Ingredients
Drumsticks - 3
Shallots - 12
Potato - 1
French beans - few
Tomatoes - 2
Brinjal - 1/2 kg
Yam - 1/2 cup
Cucumber - 1/2 cup
Green chilies - 6
Thuvar dal - 1/2 - 1 cup
Tamarind extract - 1/4 cup
Salt
Curry leaves
Coconut grated - 2 tbsp
Coriander powder - 11/2 tsp
Asfoteida - 1/4 tsp
Fenugreek - 1/4 tsp
Preparation
Cut all the vegetables into 2 inch long pieces. Heat little oil, add mustard seeds to splutter, add small onions and fry for few minutes Add vegetables, 1 cup water, green chilies, turmeric powder, salt and half chilly powder. Cook in pressure cooker till 1 whistle. Meantime cook the thuar dal also separately. After the vegetables are cooked add the dal and mix well. Pour diluted tamarind extract Fry coconut Coriander seeds, Red chilies, Bengal gram dhal, Fenugreek seeds, curry leaves and asofoetida in little oil to a light brown colour and grind to a fine paste. Mix ground paste to the veg and dal mixture and mix well on low flame. serve hot with rice.
