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Coriander leaves | Cilantro. Dry coconut. Pudina Thogayal is a South Indian version of the mint chutney that is popularly consumed as a sidedishfor steamed rice
I got this recipe years ago from a chef working in a restaurant in Thrissur. This chutney is served with tandoor dishes like tandoori gobi, paneer tikka, stuffed vegetables and various kebabs
Also add green chillies, coriander leaves, chopped onion and chopped tomato. The gongura chutney is a bit sour in taste and this is what makes the dish enjoy with hot steamed rice
Melt the jaggery in a cup of water, filter and set it aside. 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
Coriander leaves - for garnish (opt. Pour on sambhar and finish with chopped coriander leaves. The story goes that the original recipefor sambar a dish which is so intrinsic to Tamil Nadu cuisine can actually be traced to Maratha ruler Shivaji's son
Coriander leaves - to garnish. To make Kurma style sidedishfor idli, dosa you can either grind coconut + whole spices and add to the tomato, onion, vegetables base OR saute the whole spices before adding onions, tomato and proceed without coconut paste
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