It was tough deciding which recipe I wanted to post next. Most of the recipes I had in draft was either baked (I had been posting 3 baked recipes in a row the past week) or more of a combination recipes which had to be posted one after the other. But since I had been planning to post a special chicken curry for the weekend, I think this would be a nice one to post for a midweek.
Psst.. the combination recipes I talked about earlier.. here are a few coming up.. well over a couple of days.. Achari Murgh with Kashmiri Pulao; Mushroom Briyani with Zucchini Raitha; Kollu Thogayal with Kollu Rasam.
Ingredients:
Pearl onions - 10
Garlic cloves - 15
Tomato, ripe - 2
Pumpkin / Parangikai, cubed - 1 cup
Tamarind - size of a lemon
Water - 2 cups
Turmeric powder - 1/4 tsp
Sambar powder - 3 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - a few
Gingelly oil - 3 tbsp
Salt - to taste
Method:
Peel and halve the pearl onions. Peel the garlic cloves. Soak the tamarind in warm water for 30 minutes and extract 2 cups of juice. Heat oil in a kadai and splutter the fenugreek seeds and curry leaves. Add the onion and garlic cloves and fry until softened. Add the cubed pumpkin and fry for a couple of minutes. Add the chopped tomatoes with a pinch of salt and cook until it is pulpy. Now sprinkle the turmeric powder, sambar powder and mix well. Add the tamarind juice and water and check for seasoning. Bring it to a boil and simmer for 30 minutes stirring occasionally. Serve hot with rice and pappads.
Notes:
The pumpkin here can be replaced by bitter gourd or brinjals.
Psst.. the combination recipes I talked about earlier.. here are a few coming up.. well over a couple of days.. Achari Murgh with Kashmiri Pulao; Mushroom Briyani with Zucchini Raitha; Kollu Thogayal with Kollu Rasam.
Pearl onions - 10
Garlic cloves - 15
Tomato, ripe - 2
Pumpkin / Parangikai, cubed - 1 cup
Tamarind - size of a lemon
Water - 2 cups
Turmeric powder - 1/4 tsp
Sambar powder - 3 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - a few
Gingelly oil - 3 tbsp
Salt - to taste
Peel and halve the pearl onions. Peel the garlic cloves. Soak the tamarind in warm water for 30 minutes and extract 2 cups of juice. Heat oil in a kadai and splutter the fenugreek seeds and curry leaves. Add the onion and garlic cloves and fry until softened. Add the cubed pumpkin and fry for a couple of minutes. Add the chopped tomatoes with a pinch of salt and cook until it is pulpy. Now sprinkle the turmeric powder, sambar powder and mix well. Add the tamarind juice and water and check for seasoning. Bring it to a boil and simmer for 30 minutes stirring occasionally. Serve hot with rice and pappads.
Notes:
The pumpkin here can be replaced by bitter gourd or brinjals.
Looks delicious!
ReplyDeleteNice idea I'll try it
ReplyDelete