PULICHAKEERAI

PULICHAKEERAI/GONGURA CHUTNEY

INGREDIENTS 

Pulichakeerai         - 1 bunch

Dried red chilly     - 8 nos.

Fenugreek              - 3/4 tsp

Curry leaves          - few

Hing                        - 1 pinch

Turmeric powder- 1/2 tsp

Cumin seeds         - 1/2 tsp

Garlic                     - 2 cloves

Gingelly oil           - 1 tbsp

Salt                         - as required 

METHOD 

1. Heat the kada with 2 tsps of oil. Clean and take the gongura leaves(Throw away the stems.. clean carefully inorder to avoid injuries created by the thorns.. take only the leaves) and saute in that oil without adding any water..

2. Since the gongura leaves segregate water while cooking, (avoid water for all spinaches).. wait till all the water gets evaporated.

3. The color of the leaves get changes after all water gets dispersed. 

4. Now heat the kada and dry roast the fenugreek,  dried chilly, garlic, curry leaves, cumin seeds without burning.. and now partially course the heated items.

5. Now heat a kada with the Gingelly oil.. temper the mustard seeds,  turmeric powder, and  hing.

6. Now add the cooked gongura leaves.. and add the partially coursed masala.

7. Check for salt and add the required amount..

8. Cook for few minutes.. keep stiring till it get completely mixed.. Pulichakeerai/ gongura chutney is ready to serve..

This is an aromatic spicy recipe.. can be stored in glass bottles for later use. Best chutney for rice.. can be used as a pickle too.. The best must try Andhra recipe.. can be served with plain rice and idly dosas too.. Happy appetite.. Keep supporting *ferdinskitchen*

Dal

 DAL

INGREDIENTS:

Moongdal             : 2 hand full

Onion                    : 1 

Tomato                 : 1

G.chilly                 : 2

Curry leaves        : few

Garlic                    : 10 cloves

Cumin powder    : 3/4 tsp

Hing                      : 3/4 tsp

Turmeric powder: 1/2 tsp

Salt                        : as required 

Mustard seeds    : few

Dried chilly         : 2

Grated coconut   : 1/4 cup

Ghee                     : as required 

METHODS 

1. Wash the moong dal and put it inside the pressure cooker. 

2. Clean and chop the tomato, onion, green chilly and add along with the dal.. Add water.

3. Then add garlic, cumin powder,  turmeric powder,  hing and salt to the cooker and pressure cook for 3 whistles..

4. Now temper mustered seeds, dried chilly, curry leaves, few hing, cumin seeds and add to the pressure cooked dal.. stir it..

5. Add the grated coconut(optional) with the dal and cook for 2 min.. check for salt and serve with ghee garnished..

This dal curry is first served in the marriage houses. Good, healthy and tasty one.. This can be served with all rice and rice flour foods.. best combo for chapati and idyappam.. This was one of the easy recipe can be cooked in  short period of time.. Can be given to toddler with ghee to gain weight.. Happy appetite.. keep supporting *Ferdin's kitchen*

Rasam

 

*TOMATO RASAM*

INGREDIENTS

Pepper corns  : 1.5 tbsp

Cumin seeds  :1tbsp

Fennel seeds : 0.5 tbsp

Garlic  :1 hand full

Ginger : .5 inch

Green chilli  : 2

Hing : 1/2 tsp

Turmeric powder : 1/2 tsp

Tomato : 3(optional)

Mustard seeds  : few

Curry leaves  : few

Dried red chilly : 2

Salt  : as required 

Corriander leaves : few

Tamarind extract : 1/4 cup (extract the juice as per your taste and convenience)

 *METHOD* 

1. Grind all the spices, ginger garlic, hing, turmeric powder, green chilly into a coarse..

2. Heat the kada with oil. Temper the mustard, dried red chilly and curry leaves.(Fenugreek 0.25tsp optional  for flavour)

3. Add the coarsely grinded ingredients and saute without burning.

4. Then add the tomatoes and saute till it becomes tendery.. then add the tamarind extract.. finally add water and salt. Allow it to boil.. Before the bubbles appear switch off the flames. 

5. Tomato rasam ready to serve.. garnish with corriander leaves..

This Rasam can be served as soup also.. It is a perfect south indian must added recipe.. The food will be complete only after tasting this rasam rice.. happy appetite.. keep supporting *Ferdin's kitchen*