Avarakkai Poriyal

Ingredients

1/2 Kg - Avarakkai
1 chopped Onion
1 tsp - Red chili Powder
Salt to taste
Oil,Mustard seeds and curry leaves for seasoning

Preparation

Cut the avarakkai into small pieces and steam them in a pressure cooker for 15 minutes. Drain the vegetable and keep aside. In a pan heat a little oil , season with mustard seeds and curry leaves. To this add the boiled avarakkai , 1 tsp red chili powder and salt for taste. Saute till the smell of red chili powder vanishes and then garnish with curry leaves.

This curry goes well with Melagu Rasam and curd rice.

Vada Kulambu

This Kulambu is one of the specialities of Patti . It tastes so yummy and we just cant stop eating it.

Ingredients

1/2 kg - Kadalai Paruppu soaked overnight
2 Chopped Onions
1 Coarsely cut Onion
2 Chopped Green Chillies
3 tsp - Red Chili Powder
2 tsp - Coriander Powder
1 tsp - Turmeric Powder
2 piece of coconut
1 Cup - Tamarind Paste
1 tsp - Jeera
Salt to taste
Oil for Deep Fry
Curry leaves for garnish

Preparation

In a blender , mix the kadalai paruppu and green chillies. It should not be made to a paste but coarsely ground to form a mixture. Make small balls and set them aside. Heat oil in a thick bottomed kadai, and deep fry each ball in it.

To make the kulambu. Mix the tamarind paste, Red chili Powder, coriander Powder and salt. In a saucepan heat a little oil and season with mustard seeds and curry leaves. Add the mixture and bring it to boil. Make a paste out of the coconut , jeera and the coarsely cut onions in a blender.

Add this paste to the boiling mixture and simmer for a few minutes. When the kulambu is almost done , add the fried vadai balls in it and let it boil for another 5 minutes. Garnish with Curry leaves and serve hot with rice and papad.