Peerkankai Thogayal

Peerkan kai Thogayal(ridge gourd chutney) 

• Peerkankai……………………….2
• Urad Dhal………………………  2tsp
• Red Chilli…………………………6
• Asafoetida………………………  1/2 tsp
• Tamarind…………………………1tsp
• Mustard Seeds……………………1tsp
• Oil……………………………….3tsp
• Salt to Taste

Method

• Peel the skin of the peerkankai and cut into pieces.
• Heat pan and fry the red chili, urad dhal asafoetida. 
• When the dhal becomes red remove and keep aside.
• Fry the the peerkankai pieces little.  
• Grind the dhal chilli tamarind with little water. 
• Add the fried peerkankai ,salti and asafoetida and grind into coarse paste.
• Heat a pan with little oil add mustard seeds. 
• When it splutters add to the thogayal. 
• It is very tasty and goes with rice, chapathi, idli and dosa. 
• I love to eat with rice and fried vadaam/applam….

Sambar

Sambar

Sambar

Ingredients

• Tur Dhal......................2cups
• Okra (Vendakai).........5
• Pumpkin.....................100gms
• Green Pepper.............1
• Drumstick..................1
• Tamarind....................lemon size
• Mustard Seeds......,,,,,1tsp
• Salt to Taste

To fry

• Red chili............6
• Coriander seeds....3 tsp
• Chana Dhal..........3 tsp
• Asafoetida............small piece
• Coconut...............2tsp
• Turmeric Powder...1/2 tsp
• Curry Leaves........few
• Coriander Leaves....few

Method

• Cook the dhal in pressure cooker.
• Fry the chili, coriander seeds, chana dhal and Asafoetida with little oil and grind with coconut. 
• Extract tamarind juice. Wash and cut the vegetables into pieces. 
• Boil them in water and turmeric powder. 
• When the vegetables are cooked add the tamarind water , curry leaves and salt. 
• Let it boil for some time. Add the dhal and ground paste. 
• Stir nicely. When it is boiled remove to a bowl. 
• Heat a pan with oil add mustard seeds and when it splutters add to the sambar. 
• Sprinkle the chopped coriander.
• You can use powder asafoetida but the other solid LG perungayam smell very good.
• Instead of grinding the masala you can use sambar powder. .

Pazha Nurukku/Nendra Pazham Nurukku (Ripe plantain Dessert)

Pazha nurukkuu/Nedra Pazham Nurukku (Ripe Plantain dessert)

Pazham puzhugiyathu in Malayalam I make this in USA, because you can get the ripe plantain plenty here but the taste is different here. I just keep in the pazhams in microwave after chopping both sides. It is very healthy breakfast and very filling too.The sweet dessert is very tasty and we prepare on Onam day.

Ingredients

• Nendran pazham(Ripe Plantain)…….2
• Powdered Jaggery…………………1cup
• Ghee……………………………….1tsp

Method

• Cut the banana into 2” pieces with the skin .
• Heat a pan with little water add the jaggery powder and banana pieces.
• Keep the flame in low. Cover the pan. 
• Stir from time to time. The jaggery becomes thick and banana pieces are cooked and incorporated with jaggery well.
• Remove and serve. Remove the skin and eat it
• In Kerala we prepare this recipe very often and especially children love this pazham nurukku.
• This is one of the dish for Onam Sadya.