We Tamil Brahmins eat a lot of these Podi's like Curry leaves,Jeera podi, etc and one of the main and tasty podi is the Thengai Podi.Everyone in my house loves it because it is a little spicy and tasty.We eat it with hot rice with some ghee or gingelly oil drizzled on it and with few roasted or fried pappads and more kuzhambu.Actually it is the dry version of Thengai Thogayal which can be stored for two weeks.You can also carry it while travelling and have it with idlis,dosas and steaming rice of course when you crave for some spicy home food.
Monday, May 16, 2016
I have been wanting to try out this (Kashmiri Pulao)aromatic and mildly sweet rice recipe in a long time but somehow could not accomplish it.Today i had all the ingredients i wanted for this recipe and wanted to make some rice dish along with some rotis and dal for dinner tonight so finally got to make this pulao.You can try this in the summer!!!
Saturday, May 7, 2016
Avarekkai or Broad beans is a climber which could be grown in a small place like our backyard.I remember in my aunts house they used to grow it the back yard and pluck it fresh for the cooking.Though it is not a favourite vegetable in my house I make it as a south Indian gravy called Poricha Kozhambu.
I boil the vegetable in tamarind water with salt and then combine some cooked dhal and spiced powder.It can be had with hot steaming rice and raw banana curry.