Peerkangkai Masiyal

Peerkangkai (Ridge gourd) Masiyal is a simple and quick dish, goes well with hot plain rice.

Ingredients:

Peerkangkai – 2 medium sized (Remove the outer layer and chop the inner fleshy part in to medium size)
Onions - 2
Tomato - 2
Garlic pods – 2/3
Green chilles – 3 –4
Tamarind – 1 small ball

Method :

1.Saute the onions and Garlic.

2. Add the remaining vegetables, cook covered without water. ( you can also microwave everything together for 2-3 mins)

3. Cool and grind this in a blender.

4. For the tempering : Heat oil, splutter mustard seeds, turmeric powder (for color), 2 red chillies and curry leaves. Add this mixture and cook for 2-3 mins.

To be served with hot white rice and ghee.

Kothamalli Sambaram

I love the fresh aroma of coriander in this dry powder. Whenever its kothamalli season, I prepare this and store it. For sambaram, this powder can be mixed with buttermilk and can be served like Masala buttermilk.


Ingredients :

Green coriander leaves – one big bunch
Oil
Red chillies 5-6
Tamarind - Small lemon sized ball
Kadalai paruppu – 2 tsp
Vellai Ullatham Paruppu (white urad dal) – 2 tsp
Salt
Sugar – ½ tsp
Perungayam - Asafoetida

Method :

Remove the stems, wash the coriander leaves and let it dry for 1 hour.

In a kadai, heat oil, add kadalai paruppu, ullutham paruppu, red chillies, perungayam, tamarind. Fry golden. Add the salt / sugar.

First grind these items coarsely in a mixi. To this add the fresh coriander leaves and grind it nicely. There is no need to add water. The end product will be like thick chutney. Bottle and store it in a refrigerator if you're using the next day.

My grandma used to hand grind this coarsely. I can still sense the flavour of fresh coriander and the awesome taste!

Chilli Cucumber Chutney

I tried out this combination of Bajji Molagai Chilli and Cucumber chutney to go with hot idlis.. and turned out be a hit! Bajji Molagai gives the colour and volume and it is not too spicy also. It's a simple yummy chutney..

Bajji Molagai Chillies - 8 nos.
Cucumber - 1 (small)
Tamarind - a small lemon sized ball
Salt - to taste
For the Tempering : Gingelly Oil - 3 tsp, Mustard seeds, Curry Leaves, asafoetida and a pinch of turmeric powder.

1. Remove the Chilli stems and chop it up.

2. Scrape the skin of cucumber, check for bitterness and chop it in to big pieces.

3. Grind the chillis, cucumber, tamarind and salt without adding any water.

4. Heat the oil, add mustard seeds. After they splutter, reduce the flame and add a pinch of turmeric powder, asafoetida and curry leaves.

5. Now add the ground mixture and cook covered for 5-6 minutes. If you like, you can also add 1/2 tsp of sugar which balances the taste.

6. The right consistency is reached when the chutney sizzles and the oil begins to float on top without sticking on to the pan.

Tips :

1. If you need the chutney to be more hot, you could add more bajji chillies and a few green chillies.

2. Milagai Thokku : Replace the Bajji Molagai with the Green chillies and you have the fiery " Milagai Thokku" - the unbeatable Milagai dynamite !