Try These IV

Before I start with the posting, let me tell you that it is always better to cultivate your own vegetables if you have enough space. Even if you do not have try to utilise some space as we have done using our balcony to plant chilli, tomato and greens (KIrais). These will be pure and sans chemical fertilizers. We have harvested greens [(Fenugreek leaves (VendayakkIrai) and MuLaikkIrai] and prepared poricca kUTTu from both these leaves (See images below)

 

Green Chillies, MuLaikkIrai/Tomatoes, MuLaikkIrai & VendayakkIrai (Fenugreek in bag)

                       Fenugreek leaves      

                        Poricca KUTTu

                                      MuLaikkIrai leaves

 

Last week someone gave me a lot of curry leaves as it was grown enough in their garden. I wanted to make tuvaiyal as well as store it as powder to be used with cooked rice. This time I tried a different version, a modification of old version posted underhttps://dotcom2889.wordpress.com/2011/05/17/podi-varieties-ii/

Curry leaves powder (New version)

Ingredients

urad dAl (dehusked Black gram)   

Bengal gram dAl    

Curry leaves      

Red chillies (Medium)  

Garlic        

Asafoetida    

Refined oil   

Salt       

1 tbs

1 tbs

1/2 cup

8

5 or 6

2 pinches

1 tsp

to taste

Method

After cleaning and washing curry leaves dry them cold and once the moisture is out keep them aside. Take a wok and pour the oil. When it is hot, add the urad and gram dAls, chillies and garlic and sauté well. After urad dAl becomes golden add the curry leaves and sauté for another minute. Put off fire and let these cool. After these are not hot, grind them in a mixi/blender adding salt and asafoetida. When it is cool, bottle it airtight and refrigerate. Goes well with cooked rice and ghee with poricca kUTTu or roasted appaLam as side dish. To enhance you can add ¼ tsp black pepper to the ingredients for sautéing.

             Curry leaves powder

Green grapes roughage (Cakkai) tuvaiyal

My husband had purchased some big green seedless grapes in the hope they would be sweet but I found them to be sour and sweet as such we extracted juice. I found the remnants (aka chakkai) also to be quite sour as such I wanted to try to convert them into tuvaiyal. This resulted well as expected.

Ingredients

Fibrous remnants after extracting grape juice

Red chilli (Medium)        

Green chili (Medium)

Tamarind             

Urad dAl           

Asfaoetida

Salt 

250 gms

2

2

Small marble size

1 tbs   

1/4 tsp

to taste

* The roughage should be more sour and less sweet as otherwise we may have to increase tamarind quantity.

If you want only green chilli, you can replace the red chilli with that.

If the grapes have seeds, remove the seeds before extracting juice.

Method

Take a wok and add a little oil. When it is hot add the red and green chillies and the urad dAl. Sauté well till urad dAl becomes golden. Put off fire and add these to the other ingredients. Grind all in to the consistency of tuvaiyal in a blender/mixi. This goes well with curd rice. If you like you can use it with cooked rice too and roasted appaLam or poricca kUTTu.

Grapes roughage Chutney

 

 

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