Re: [www.keralites.net] Very good morning

 

Respected Sir,

My mum who is 90 years felt happy to know your presentation.

She informed me that green ground nuts (not roasted) to be added and also little jaggery -vellum in Tamil- to add more tastier and tanjore Brahmins do this dish often with vellum.

Thanks and hope to hear more receipe of  different type of morekuzhambu from South India and North India especially from Punjab -kadhi and also from Gujarat and Rajasthan type.

NAMASKARAMS,

Srinivasan k s

On 12-Mar-2015, at 5:27 am, 'K.G. GOPALAKRISHNAN' kgopalakrishnan52@yahoo.in [Keralites] <Keralites@yahoogroups.com> wrote:

 

Today's special Recipe Kodum Pitlai, Pavakkai Pitlai, Pagarkkai Pitlai Ingredients Bitter gourd (Pagarkkai, Pavakka) - 1 large Tamarind - small lemon sized ball Coriander seeds - 1 tsp Chana dal - 1 tsp Dry red chili - 2-3 Black pepper - 4-5 Salt - to taste Turmeric powder - 1/4 tsp Oil - 2-3 tbsp Grated coconut - 4-5 tbsp Toor dal (Split Red Lentils) - 1/2 cup For Tempering Grated coconut - 1 tsp Mustard seeds - 1 tsp Fenugreek seeds - 1/4 tsp Curry leaves - 1 sprig Asafoetida (hing) powder - 1/4 tsp Method 1. Wash and slice the bitter gourd (pavakka) into thin slices. 2. Heat oil in a kadai and saute the bitter gourd pieces till it becomes crisp. Keep it aside. 3. In the same kadai, fry the coriander seeds, chana dal, red chili, black pepper, grated coconut. Cool and grind it to a smooth paste. 4. Boil the toor dal separately till it becomes soft and keep aside. 5. In the kadai, add the pavakka, turmeric powder, salt and boil till the raw smell goes off. 6. Add the ground masala, boiled tuvar dal and bring it to a boil. 7. Temper with ingredients mentioned above. Switch off. Now hot hot Pavakka Pitlai is ready.

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Posted by: Srinivasan_ks <srinivasan_ks@yahoo.com>

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