Saturday, December 18, 2010

CMT - Daal/Kadhi/Sambar/Rasam Roundup

Thanks a Lot for Jagruti for the Opportunity to host this Event. Many a thanks to my Blogger buddies who supported me with their tasty entries. I received a total of 52 Entries. I received 7 entries, past the last date (i.e.) 16th December, since i havent posted my roundup by then, i have included them also!!!!! Enjoy the Visual Treat!!!!!

The Next Theme for CMT is Farsan/Fried Snacks and is happening @ Cook Curry Nook!!!! Rush your entries there!!!!!










This linky list is now closed.


Some More Entries, sent to my Mail Box
Bhindhi Ki Kadhi from Priya of Mharorajasthan Recipe
Urundai Mor Kuzhambu from Akilas Kitchen
Mangalore Rasam from Akilas Kitchen
Mango Rasam from Akilas Kitchen
Simple Paruppu Rasam from Akilas Kitchen
Pavakkai Puli Kuzambhu from Akilas Kitchen
Parupu urundai Kuzambhu from Akilas Kitchen
Manathakali Vatha Kuzambhu from Akilas Kitchen



The Winner of CMT-Dal/Kadhi/Sambar/Rasam is #17, selected thru random.org Lemon Rasam from Kurinji Kathambam

Friday, December 17, 2010

BITTER GOURD PULI INJI:

When I submitted this link to a friend’s request in another website, this recipe tempted me
very much to try it immediately. The procedure is also simple but the taste is divine. Every one praised me in the home and finished the whole in to a few minutes. I am thinking to prepare it again. Long bitter gourd is suitable for this dish. Before cutting in to pieces, slit it first and remove all the seeds. This way, it tastes better always. I have changed a little bit in the ingredients as well as the procedure.

My heartiest thanks to the website which is in the following link:

http://www.ifood.tv/recipe/pavakka_puli_inji_bittergourd_tamrind_and_ginger_pickle



பாகற்காய் புளி இஞ்சி

Ingredients:

Large bitter gourd-1
Small slit green chillies-5
Finely chopped ginger - 1 tsp
Lemon sized ball of Tamarind
Jaggery- 4 tbsp
Pinch of Turmeric powder
Salt – As per taste

For tempering :

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Dry red chillies 2 – 3 broken
A few Curry leaves

Procedure:Cut the bitter gourd into thin slices of around 1 cm length.
soak the tamarind in warm water and extract its thick juice.
Heat a spoon of oil in a pan.
Add the mustard seeds and when they splutter, sauté the dry red chillies and curry leaves.
Add the bitter gourd pieces with the ginger and the green chillies and fry until they are soft and half-cooked.
Add the tamarind extract, salt and the turmeric powder and cook for a few minutes
Add the jaggery and cook until the curry is thickened.
The delicious bitter gourd puli inji is ready now!

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