This is my husband reporting to me gleefully from Hyderabad, when he is on a business trip there, having planned his meal at the famous Biryani Restaurant
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/Mangai Pachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
If you are looking for more easy side dishes, you can try Instant Tomato Kuzhambu , Kara Chutney, Chettinad Vengaya Kosu, Restaurant Style Mixed Vegetable Curry
On low flame, let them cook till the onions turn transparent and the tomatoes mushy. 'Kara' means 'Spicy', and true to the name, this chutney is a Spicy and tangy one
Once the steam is released, remove them from the cooker and keep aside. Turmeric is also considered as a beauty product and is believed to give natural glow to the skin
Do taste the rasam while it is simmering to adjust the sourness, water levels and spice. Drain and grind the dal into a coarse mixture by adding little waterat a time while grinding
Thayir Sadam | Curd Rice | Bagala Bath. This helps to prevent the curd rice from turning too sour. Carrot, raw mango and fruits like grapes and pomegrate are added tomake it more wholesome
In a medium size vessel, combine the tamarind juice, jaggery, rasam powder, tomato and salt. The 'Veepam Poo' rasam is made on Tamil New year's day and the main significance of making this dish is to start a new year with body cleansing
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