Tamilnadu Style Poori Masal ( SouthIndian Aloo Masala for Poori). The potatoes are soft boiled and then simmered in an open pan/kadai along with the SouthIndianMasala
You can also make the yummy, Uttapams ( thick dosa with vegetable toppings), right athome. Though the Idli/ Dosa batterrecipethat I have shared before can be used tomake dosai by diluting the batter with water, today I am sharing an exclusive dosai batterrecipe
Special Equipment/Vessel. Kondakadalai Sundal ( TamilNadu StyleMasala Chana Sundal). They are then flavoured with the masala mix and tempered before serving
Grind the ingredients mentioned in To Grind andmake a coarse paste. To grind. My hubby and kids loved this version also but my lil one complained of bit spiciness
In a pressure cooker, heat oil over low flame and add the tomatoesand curry leaves. The excessive water content in the vegetable makes it a most preferred and widely used summer vegetable
I have earlier shared Masala Vadai Kozhambu which is also a mouthwatering traditional preparation. The 'Vadaga Kara Kuzhambu' is a speciality dish from the Mudaliar cuisine of Tamilnadu
'Village Style ' Milagu Rasam , a recipethat has been handed over from generationtogeneration. I call this 'Village style' as I have heard stories of my grandmother making her trademark rasam in her village
Most of us, especiallySouthIndians can’t imagine a satisfactory meal devoid of this grain…. But, add a little extra waterto get soft overcooked rice for this recipe
It is a mix of various savoury preparationand is a greatsnacktoo. In a large bowl, mix all the above ingredients andstore them in a clean air-tight container
I served it along with Adai , another popular SouthIndian Crepe. Special Equipment/Vessel. On low flame, let them cook till the onions turn transparent and the tomatoes mushy
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