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
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
pinch of turmeric powder ( optional). I have used Whole Wheat Flour or 'Chakki Atta' ( stone ground wheat flour), as it is locally called tomake this Idli
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
Add the turmeric powder, chilli powder, corianderpowderand stir to mix. 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
When they splutter, add the turmeric, chilli powder, methi powder, salt and mix well over low flame. Turmeric is also considered as a beauty product and is believed to give natural glow to the skin
In a medium size vessel, combine the tamarind juice, jaggery, rasampowder, tomatoand 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
Carrot, raw mango and fruits like grapes andpomegrate are added tomake it more wholesome. On regular days, I serve rice and curd separatelyand my family mixes them together
Add a cup of waterto the simmering tamarind tomato juice and add the ground spice powderand salt. Cool and grind the roasted spices into a coarse powder
Your Visiri dosai is ready to be served along with Kara Chutney, Chettinad Venkaya Kosu, Kongunadu Urulai Kurma, Hotel Sambar, Kongunadu Thakkali Kurma , Restaurant Style Vegetable Curry, Milagai podi or Coconut Chutney
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