Heat a pan/kadai with oil and temper with mustard, fenugreek, asafoetida and curry leaves. I am sure you will agree with me that a great accompaniment to our breakfast/tiffin makes it more wholesome and also an enjoyable meal
Add onions to be translucent withcurry leaves and green chillies. Some curry leaves. Related Postsmanathakkali kulambu recipe (vatha kuzhambu)sago upma indian recipe /javvarisi/sabudanamushroom gravy for chapathi south indian style/kuzhambu/kulambukamban koozh (withkambu/pearlmillet/bajrainstant powder)white channa kurma (chickpeas)kondai kadalai kuzhambu / kondakadalaiinstant raw mango pickle recipe
This Huli tovve is one of the must in Bangalore – Mysore traditional function meal. Curry leaf. Grind the fried masala withcoconut and little water tomake smooth paste
Look for green with a smooth textured medium sized bhindi. Recently I met my best friend and she did not forget to mention how tasty my bhabhi used tomake it
If you ever wanted to learn a pickle recipewith no oil in it, check this Mango pickle. This pickle has flavors of mustard and fenugreek seeds which happily infuse withtomatoes making it creamy and flavor packed
Tamarind – small marble size ball. Heat a vessel by adding little oil in it, when it is hot add cumin, allow it to splutter, add chilies and curry leaves saute, make a low flame, add crushed pepper and garlic
Add dhals, curry leaves. Serve with chutney/sambar/milagai podi or with anything you like. You can add your kids favourite vegetablestomake ot more interesting
I hope you will try this okra curry and fall in love with this lady and ask for those fingers. a a special okra recipe in a tangy curry -little sour little sweet
Here we go with the recipe while I still have a list of chores to sort out for at least the next two days prior to accepting that holidays can't last forever
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