Nei Urundai - Pasi Paruppu Urundai - Moong Dal Laddu

Nei urundai / Payatham maavu urundai ( Moong dal ladoo in English) is the one & only sweet my aachi (grandma) & mom makes for every diwali.This is one of the easiest & healthy sweets.. We call this as “Nei vilangai “in Tirunelveli . People from tirunelveli may know this name. But the common name is Payatha maavu urundai. Maa ladu is also similar to this. But Fried gram dal / Daliya (Pottukadalai) is used in maaladu whereas moong dal is used here. Otherwise its the same procedure. It can be made in ten minutes. Include this easy, healthy, South Indian laddu in your diwali sweets menu. Try and let me know how it turned out. Do check out my Maa ladoo recipe too !

INGREDIENTS

Yields 10 medium sized laddu.
1 cup - 250ml

Yellow Moong dal / Paasi paruppu – 1/2 cup Sugar – 1/2 cup Cardamom - 2  Ghee – 1/4 cup ( Use 2 tsp less as per need)  Fried cashew nuts – few

METHOD

Dry roast moong dal in low flame till you get a nice smell. Powder it nicely. Sieve the flour. U’ll get 1/2 cup + 1 tbsp powder. Fry cashews in little ghee ( say a tsp ) and set aside. Now powder the sugar along with cardamom. You’ll get around 3/4 cup. The ratio of powdered moong & sugar should be 1:1.5. If you like mild sweetness , you can add 1:1 too.. Mix  & add the fried cashews. Melt 1/4 cup of ghee and add to the mixture. Make balls tightly when it is warm.. Enjoy!! Store in a box and u can have it for 10 days.

NOTE

U can adjust the sugar quantity as per your taste buds. But 1:1.5 would be enough. If you like very mild sweet, 1:1 will be enough. Always add melted hot/ warm ghee. Initially mix with a ladle and when it is warm use your hands to mix well. Add the mentioned quantity of ghee. If you want to increase u can add 1- 2 tbsp more. Adding more ghee reduces the sweetness. Add ghee little by little until you are able to make the ball. If the mixture is too dry , you cant shape the balls. U'll get cracks too. In that case, add little more hot ghee and proceed. Do not use cardamom powder. After adding ghee, the color of laddu will be changed. This shows the correct form. For Maa ladu :  Powdered Roasted gram dal / pottu kadalai - 1 cup Powdered sugar - 1/2 - 3/4 cup Ghee - 1/3 cup ( takes less than this quantity) Cardamom seeds - 3 nos ( powdered) Fried cashews - few Dry roasting the dal is optional. I don't roast it. Powder the dal first and then sugar.. Mix them well.  Add hot melted ghee little by little.  Spare some ghee. Once warm, mix with ur hands and make balls. If you are not able to shape it or if you get cracks, add little more ghee.

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Avial Recipe - Tirunelveli Aviyal Recipe - Mixed Vegetable Curry

 

Avial is my mom’s signature dish. I am a big fan of this mixed vegetable curry. It tastes great with sambar rice. Its a famous recipe among South India especially in Tirunelveli, Tamilnadu and Kerala..We make this specially for guests. I think most of you make this at home. Every time when I try to make this, I never get it perfect like my mom.

 

Recently when my parents visited me, I told my mom to make it , I stood nearby and noted down all the steps which I should have done this before my marriage. I want to record this recipe in my blog with all the tips from my mom for my future reference. Hope it will help beginners like me. Friends, Do try this Tirunelveli style perfect avial recipe with simple tips I learnt from my mom. U’ll love it .

Avial recipe - Tiruneveli Avial recipe

Avial recipe - Tiruneveli Avial recipe / Mixed vegetable curry for rice

 

Cuisine: Tirunelveli

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Mixed vegetables ( carrot, beans, raw banana, Brinjal, Drumstick, Potato) - 2 cups Salt & water – As needed Turmeric powder - a pinch Curry leaves – a few Fresh curd –1 tbsp To grind Grated coconut – 1/2 cup Green chillies – 3  Small onion – 5-6 Jeera / cumin seeds – 1/2 tsp To temper (optional step) Cooking oil – 1 tbsp Mustard seeds– 1/2 tsp Curry leaves – few **Coconut oil – 1 tbsp

HOW TO MAKE AVIAL RECIPE

1. Wash and chop the vegetables of 1.5 inch size thick. Keep in water till use.
2. Grind all the items given under “to grind” to thick paste.
3. In a bowl, cook the carrot, beans and drumstick first.
4. After its half cooked, add remaining vegetables. Cook till soft.
5. Do not over cook. Vegetables should retain its shape.
6. Now add the ground coconut paste, turmeric powder, salt, curry leaves and coconut oil.
7. Mix gently and boil in low flame for 5 minutes. Lastly add the curd, mix gently and switch off the flame. Tempering is optional.

Serve with rice and sambar. Tastes great !

 METHOD - STEP BY STEP

1. Cut all the vegetables of 1.5 inch size. Put everything in water until use.
2. Grind all the items given under “to grind” with little water. First run the coconut & chillies together to make a paste. Then add the small onions & jeera and run the mixie once or twice to crush it.
3. In a wide mouthed bowl, take the carrot, drumstick and beans. Add water just for the vegetables to immerse and allow it to cook for sometime by covering the bowl with a lid.
4. After it is half cooked, add the potato, raw banana, brinjal. Make sure the vegetables are not over cooked. It should not be mushy. Total cooking time would be 20-25 minutes in medium flame.
5. Check the amount of water in between otherwise the veggies would be burnt.
6. After all the veggies are cooked, if there is remaining water allow it to drain by boiling well for few mins. If you are using pressure cooker, just cook all the vegetables in high flame for 2 whistles. (Tips: Add a pinch of sugar and turmeric powder to retain the colour of vegetables). Release the pressure immediately so that vegetables will be cooked perfectly.
   
   

   

   
   
7. Finally add the ground coconut paste, turmeric powder, salt, curry leaves & coconut oil. Toss gently and simmer the flame. Allow it to boil for 5 mins.
8. Before switching off the flame add the curd, use a fork like ladle to mix well and switch off the flame.
   
   
9. Temper the mustard seeds and add to avial.
10. Cover it with a lid to retain the flavor and aroma.
    
    Last but not the least ,when you make it for your guests and if the avial lefts over , you can use it the next day by making pazhang curry.

TIPS TO MAKE PERFECT AVIAL

As I mentioned in the method, just grind the small onions and jeera coarsely by running the mixie once or twice. This gives the nice flavor. Also add the small onions in the mentioned quantity. Please do not reduce it. Pinch the curry leaves and add it raw while adding the coconut paste. The vegetables should not be over cooked. Please take care while it cooks. my mom tells me to cook the vegetables one by one in a separate bowl . So the aviyal looks more like a dry curry as we see in marriages and hotels. All the veggies should be visible and separate. I have also tried pressure cooking the vegetables but cook in high flame for 2 whistles. Remove the whistle quickly by releasing the steam. Veggies would be cooked perfectly. Don’t forget to add the coconut oil. Its very important for the flavor. Tempering is purely optional. Even my mom does not do the tempering part always. But the tempered mustard seeds gives a unique, nice smell. So its better to temper I feel. If you have raw mango in hand, you can add it to the vegetables while cooking but add it at the end as it cooks fast. In that case, please do not add curd. It makes the avial sour. If you don’t use mango , you should add fresh curd. Curd should not be too sour. My mom never makes aviyal if there is no raw banana and drumstick. So please make sure to use those veggies when you make. I’ve mentioned the veggies as 2 cups roughly.. In specific, I used 2 small carrots, 1 big potato, 1 medium raw banana, 10 beans, 1 drumstick and 2 small brinjals.

Yummy, aromatic, flavorful avial is ready to enjoy with sambar rice..!!

Technorati Tags: Mixed vegetable kootu . Vegetable kootu. Aviyal,Kerala avial,kerala aviyal,Mixed veg kootu,mixed vegetable gravy,kerala style avial,kerala special recipe.onam recipes , onam sadhya recipes.

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Idli Sambar Recipe - Tamilnadu Hotel Style

I learnt this Sāmbar from my neighbor. Its very simple. Usually for hotel style sambar recipe,we used to add freshly roasted & ground spices.For this sambar, just besan flour is enough.I had tasted this kind of sambar in some hotels especially in Tirunelveli and Madurai.Do try this and let me know how it turned out.Lets see how to make this easy, South Indian Idli Sambar recipe.

Tamilnadu Hotel style Idli sambar recipe

Idli sambar recipe - Tamil nadu hotel style

Cuisine: South Indian

Category: Sambar recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Toor dal – 1/3 cup Carrot –1 no Potato – 1 no Tamarind –Small berry size(Sundakkai alavu) Tomato – 2 nos Small onions / shallot – 10 nos Curry leaves – few Sambar powder – 1.5 tsp Turmeric powder – a pinch Asafetida – 1/4 tsp Besan flour – 1 tbsp To temper Mustard seeds – 1/2 tsp Methi seeds – 1/4 tsp Urad dal – 1/2 tsp Red chilli – 1 no Green chilli - 1 no (slit) Coriander leaves – few ( to garnish)

METHOD

In a pressure cooker, take the toor dal, chopped vegetables, turmeric powder, hing and a drop of oil. Add the required water and cook for one whistle in low flame. Mash the dal and keep it apart.Dilute besan flour in 1/4 cup of water without lumps and set aside. Heat a kadai with oil and temper the ingredients given under “To temper”. Sauté the onions, slitted chillies,curry leaves, hing & tomatoes. Saute till tomato turns mushy. Now add the tamarind extract and sambar powder. Add more water if necessary.Add the cooked vegetables , little asafetida and fresh curry leaves. Allow it to boil for few minutes. Then add the cooked and mashed toor dal. Add besan water to the sambar. Boil well for few minutes without lumps .The sambar starts to thicken. Add more water if necessary. Finally switch off the stove and garnish with coriander leaves. **For relatives, add a tsp of ghee at the end and close the bowl. Yummy , aromatic sambar is ready to enjoy with piping hot idlis , vada or pongal !!

Note

For idli sambar, dal should be dominant and hence less tamarind is added.  If u want the sambar to be more tangy add lime juice at the end after switching off the flame. For more spiciness, add more green chillies while sautéing onions and tomatoes. If u feel the sambar is too thick, add more water, little tamarind extract, salt and sambar powder. Boil for sometime. Similarly if u think the sambar is more spicy or tangy, add little besan flour and water, allow it to boil. Adjust salt. I find the above step as very useful to get the correct taste. That too for beginners these points would be very useful , thanks to my neighbor for sharing these tips with me/>

I enjoyed this yummy sambar with my oats barley idli and onion thokku !

Technorati Tags: hotel idli sambar,idli sambar recipe,side dish fior idli,idli sambar,tiffin sambar,sambar recipes,sambar varieties for idli

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TIRUNELVELI HALWA / GODHUMAI HALWA - DIWALI SWEET RECIPES

Being a native of tirunelveli , i had an eye on this halwa for a long time . For this diwali i thought, i should make something that i never tried so far. At last my search ended up with this halwa. I referred this video  ( 3 PARTS ARE THERE) & this blog for the recipe. I too made some changes.It was a huge success at home. Halwa looked glossy and tasted as we get in “Iruttukadai “. Of course, its very difficult to reproduce the same at home because Nellai people used to say, the taste of halwa is due to the use of thamirabarani river water and the original recipe is kept secret :). But I followed the video and tried to bring its taste close to the original halwa. I am happy with this recipe. Though its a time consuming process , its worth the effort..Please go through the Notes section for some tips..

INGREDIENTS 
1 cup - 200ml

• Whole Wheat / Samba godhumai -  1 cup
• Sugar – 2.5 - 3 cups
• Ghee – 2 cups
• Roasted cashews – 15 nos ( break into two halves)
• Water – 6 cups + extra for grinding the soaked whole wheat.
• Food color - few drops ( optional)

METHOD 

• Soak the whole wheat berries over nite or for 8 hrs.
• Drain the water and grind to make  a smooth paste by adding water. It took half an hour to grind completely.( i used grinder) No matter how much water u add here for grinding.
• Remove and take the extract by filtering it twice or thrice.U’ll get a white milk .
• Take the milk in a wide bowl , close and allow it to ferment for 10hrs.
• The next day u’ll c a layer of water getting separated. Without disturbing the sediment , just drain the water in the top.
• U’ll get a thick milk around 1.5 cups.
• Now add 6 cups of water as i mentioned in the ingredients and mix well.
• Add the sugar and take the mixture in a deep , wide  bowl.
• Stir the sugar till it dissolves in the wheat milk mixed with water and allow it to boil.
• It takes nearly 50 mins – 1hr to get cooked. keep in a medium flame and make sure it don't get burnt.Stir for every 3 mins. U can cover & cook .
• At one stage u’ll find the halwa starts to leave the sides , turns glossy and non sticky.
• Now add the roasted cashews.By the time the halwa gets cooked , the color will be changed automatically. If needed, add few drops of food color too.
• Add ghee little by little say 2 tbsp . As soon as u add the ghee, u’ll find it easy to stir but after some minutes halwa absorbs all the ghee and solidifies making it difficult to stir.
• Again add little ghee.Continue the same process . At one stage ,  the halwa starts to ooze out the ghee it took. At this time stop adding ghee and remove the ghee ( it oozes out ) in a separate bowl. Mix well and collect all the ghee.The halwa starts to rotate holding the ladle. This is the final step.Switch off the stove and allow the halwa to be in the same bowl. This helps thickening of halwa .
• Transfer it to an air tight container after it cools down. Reheat the halwa  in MW and njoy if u wanna eat it hot :)

Delicious tirunelveli halwa is ready to enjoy !!

NOTES 

Here i’ve combined the method i saw in the video & blog. Actually the procedure is to make a sugar syrup of one thread consistency before adding the wheat milk.This helps to quicken the process of cooking.But i followed what’s mentioned in that video. In that video , he has mentioned to add the ghee and remove immediately. But the thing is u’ve to add all the ghee little by little and stir till the ghee comes out back.This is the correct procedure i feel.Its missed in the video.Also the sugar quantity he said is more.Please add the amount i’ve given here.Sweet lovers , add little more. Instead of adding 2 cups of ghee  , u can replace half of the ghee by dalda/vanaspathi. ( but its better to add ghee in health point of view ) U can use the collected ghee for making other sweets or in ur daily cooking.No need to waste it. The point is the halwa should slide down when u take in a spoon . please take care not to over cook it. For this measurement , u’ll get nearly 3/4 kg of halwa. Total preparation time for this halwa would be around 1 hr 15 mins.

TAKE CARE , CATCH U ALL IN MY NEXT POST:)

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Sodhi Recipe - Tirunelveli Sodhi Kuzhambu,Ginger Pachadi Recipe

Sodhi recipe is the most popular kuzhambu recipe in Tirunelveli. As my mom is basically from Nellai district, she makes authentic Tirunelveli recipes very well. This Sodhi Kuzhambu is one of the signature dishes of her. Usually Sodhi is prepared only when we have special guests at home, especially for newly married couples. So it is called as “Maapillai sodhi”. Its completely made out of coconut milk and its a bit time consuming process too.

The best side dish for sodhi is ginger pachadi/ Inji pachadi which helps in easy digestion of coconut milk. So if you plan to make this , don’t forget to prepare ginger pachadi. Also we make raw banana chips to munch out. Potato fry and Chips are served as side dish. Some people make sodhi kulambu as side dish for appam and idiyappam just like Kerala vegetable stew. But we usually mix it with rice and enjoy. Lets see how to make Tirunelveli special Sodhi at home :)

 

Sodhi kuzhambu

Sodhi kuzhambu / Tirunelveli Sodhi Recipe and Ginger pachadi recipe for rice

Cuisine: Indian

Category: Gravies

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Coconut – 1 no (My mom says 1/2 coconut for 1 person.) Drum stick – 1 no (cut into finger size) Potato – 1 no (cube cut) Carrot, Beans - 1/2 cup ( Chopped,Optional) Green chillies – 3 nos (slit cut) Garlic – 1 bulb or less Small onions – 10 nos (peel the skin ) Ginger – 1 inch size (finely chopped ) Warm Water – 4 cups Cooked Moong Dal – 1/3 cup Lemon – 1/2 no Salt – Less than the required amount To grind Green chillies – 3 nos Salt – a little (just to retain the color of chilly)

METHOD

Pressure cook moong dal, mash well & set aside. Grate the coconut or slice out pieces using the back of a ladle or knife. Add 1 cup of warm water..Grind it,squeeze and take the first milk. Keep it aside. Then add 1 cup of warm water and again repeat the same process to take the second milk.Set aside. Finally add the remaining 2 cup of water & take the third milk. Grind green chillies adding salt using little water to a paste (salt is used to prevent blackening of chillies). Heat a kadai with 1 tbsp of oil and saute small onions,ginger, garlic and green chillies. Take the third coconut milk in a wide bowl and add vegetables. Boil till vegetables are cooked well. It takes nearly 10 minutes. Once the veggies are cooked , add the second milk along with the ground chilly & cooked moong dal & sauteed onion mixture. Let it boil well for 5-10 mins and becomes thick. Lastly add the third milk and boil for another 5 mins. Switch off the flame & leave it for half an hour. Then add the lime juice and mix well. Mix with hot rice, enjoy with ginger pachadi & chips. Enjoy !

GINGER PACHADI / INJI PACHADI

Ginger pachadi recipe

Inji pachadi - Best side dish for sodhi

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Ginger – 2 big finger size Coriander seeds – 2 tsp Red chilly – 1 no (adjust) Tamarind – small berry size Jaggery – Small gooseberry size (i like it sweetish, so adjust acc. to ur taste) Salt – a pinch To temper n saute Coconut Oil  or cooking oil – 1 tbsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Small onions – 6 nos (finely chopped) Red chilly - 1 no (pinch into two)

METHOD

Chop the ginger finely and set aside. Heat a kadai with oil saute the ginger , coriander seeds and red chilly till nice aroma arises. Grind it with little salt to a smooth paste. Heat the kadai with a tsp of oil and season with mustard seeds, urad dal .Then saute small onions & red chilly.. Soak the tamarind in warm water and extract the juice. Add the ginger paste with tamarind water and boil for 5 mins.Then add the jaggery to it. Allow to boil until it reaches pachadi consistency. Serve with sodhi ..

Enjoy sodhi with ginger pachadi,chips and  potato poriyal !

Technorati Tags: Sodhi kuzhambu recipe,Tirunelveli sodhi kuzhambu,Sothi kuzhambu,Sodhi kuzhambu,Tirunelveli lunch menu

Very good recipes Tags: Coconut milk recipes, Coconut milk gravy, Side dish for rice, Lunch recipes, Lunch menu

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Tirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli

I learnt this brinjal sambar recipe for idli, dosa from my Amma. It is a Tirunelveli(Tamil nadu) style Kathirikai sambar made as a side dish for Idli. My mom calls this as Kathirikai kichadi. So I've mentioned the same as title. You can call this Kathirikai gosthu, kochu etc. 

This is my most favorite sambar with brinjal. My mom makes this gravy especially for me whenever I visit her place. I am a great fan of brinjal recipes whereas Sendhil is just the opposite to me. Last week I got some fresh brinjals from my uncle’s garden. So I got tempted to make this kichadi for me and I prepared tomato sambar for my husband. It came out exactly like my mom’s preparation. I felt like eating from my mom’s hand. So I am sharing my mom’s recipe with you all.

Try this recipe only if you are an ardent brinjal fan like me. In this sambar, you can enjoy the original flavor of brinjal. Asafetida, coriander leaves and small onions used in it helps to enhance the taste and flavor. Do try this sambar and enjoy with hot idli. Don’t forget to add gingely oil while serving. Lets see how to make this Tirunelveli style Kathirikai Kichadi with new updated pictures.

Kathirikai Kichadi Recipe

Kathirikai Kichadi Recipe / Brinjal sambar - Side dish for Idli

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Brinjal - 4 nos ( medium size) (Finely chopped ) Green chilli –  3 to 4 nos ( slit cut ) Tamarind – Small gooseberry size ( soak in water ) Small onions – 15 nos ( finely chopped ) Hing / Asafetida – 2 pinches Salt & water - as needed To season Cooking oil - 1 tbsp Mustard seeds - 1/4 tsp Hing – 1/4 tsp Urad dal – 1/2 tsp Chana dal – 1 tsp Coriander leaves – a fistful ( must add  to garnish )

HOW TO MAKE KATHRIKAI KICHADI - METHOD

Wash and chop the brinjals into small pieces. Keep them immersed in water to prevent discoloration of brinjals. Slit the green chillies and set aside.chop the small onions roughly. Soak tamarind in little water and take the extract. Keep aside. Heat a pressure cooker base adding oil and saute the slitted green chillies. Add brinjals to it and mix well. Add little water,salt and pressure cook the brinjals in high flame for 2-3whistles. Open the cooker, drain the excess water in a bowl and mash the brinjals well with a whisk or a back of ladle. You can also grind the cooked brinjals to a paste if you like smooth paste like sambar. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, half of the hing and curry leaves. Saute the small onions. Add the tamarind extract and the drained water from brinjals. Allow the onions to cook well. Add  the remaining Asafetida, salt when the water boils.   After the onions are cooked,add the mashed brinjal with some water to adjust the consistency. Let the gravy boil well. Lastly garnish with coriander leaves and switch off the flame. Enjoy with hot idli adding a tsp of gingely oil/Sesame oil ! Don’t forget sesame oil adds a great taste to this kichadi.

Note

Please don’t forget to add asafetida/Hing twice here. Garnishing with coriander leaves is also a must.

Technorati Tags: Kathirikai kichadi recipe,Kathirikai kichadi,Brinjal recipes,Kathirikai sambar,Kathirikai gosthu,Side dish for idli,side dish for idli,dosa

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Sunda Curry - Pazhang Curry - Leftover Recipes | Leftover Curry Ideas

Pazhang curry @ Sunda Curry – This name may be new to some of you. It is nothing but a thick gravy made using leftover sambar + kootu/avial + poriyal. People in Tirunelveli knows this recipe very well.
My mom used to make this on festival days like Diwali, Pongal and on No moon day / Full Moon Days. On these days,we all prepare full meals with sambar, poriyal, kootu/avial, pachadi, vadai and Payasam.

Not only on these days, we do all these items whenever we have guest at home. Sometimes theese recipes may left over excessively. During those times, my mom do this pazhang curry on that night or the next day morning by refrigerating it. My MIL also makes it and call this as Sunda curry. It serves as an excellent accompaniment for Rice, Idli/dosa. I love this mixed curry more than sambar & kootu.

We usually have it by mixing with plain rice adding few drops of gingely oil. My aachi used to make this rice in a big plate (thaambalam) make balls and feed us with papad/ appalam as side dish. I crave for those days now. Its very easy to make & at the same time we can utilize left over recipes effectively without wasting them . Friends try this sunda curry recipe if you have left over Dal+sambar+poriyal/kootu. It tastes great !

Sunda curry recipe / Pazhang curry

How to use leftover sambar,kootu,avial & poriyal

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Left over sambar, kootu/avial , poriyal – 2 cups Sesame oil – 1 tbsp Water & salt – if required. (optional)

METHOD

Mix the leftover sambar,kootu,poriyal and dal. Do not mix thayir pachadi. You can even add rasam but without sediments. Add clear rasam. Mix everything well and check for taste. Add salt & little water if needed. Heat a tbsp of gingely oil and pour this mixture. Let it boil for few minutes till the gravy thickens slightly and becomes a semi sold mixture.You will get a nice smell all over your house. Switch off the flame and let it cool down. It will thicken once it cools down. Mix with plain rice or serve as a side dish for idli, dosa. Store in a box and refrigerate. Stays good for a week if handled with a clean spoon eveytime. If needed, you can reheat whenever you need. Enjoy !

Note

You can do the tempering before you boil the mixture. But it may not be needed as sambar, kootu & poriyal are already tempered. You can also add sambar powder or red chilli powder to add more spiciness to the dish.

Enjoy this yummy sunda curry with Idli, dosa or mix with plain rice +sesame oil !!

Technorati Tags: Sunda curry recipe,Pazhang curry recipe,Pazhang curry,leftover recipes,left over recipes,leftover sambar recioes,side dish for idli dosa

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