300 grms cubes of pumpkin with skin (good ripe one)
1 lime size tamarind soaked in about 3 cups of mandi
½ tsp tumeric
1 tbls chillie powder ( more if you like hot )
½ tsp mustard seeds
2 red chillie broken into pieces
4 small shallots sliced
1 sprig curry leaves
a pinch of pergayam (hing)
1 tsp fenugreek roasted and powdered
sugar to taste
oil about 2 tbs
salt to taste
little coriander leaves
Method:
Put a wok on fire, pour the oil, when it is hot
Add the mustard seeds, when they splutter, add the onions,
Fry for a minute, add the curry leaves and the dried chillies.
Now add the pumpkin pieces and fry nicely.
Now add the tamarind juice, tumeric powder, chillie powder ,salt and
Cook till the pumpkin pieces are cooked, but not completely mashed.
Now add the fenugreek powder, sugar, pergayam powder.
Little oil should float on the thick gravy.
Taste for sugar and salt and dish out.
Garnish with coriander leaves.
Note: If you like you can chop into rounds 2 green chillies
And add after adding the pumpkin pieces
To Make Arisi Mandi:
Mandi means the water collected while washing the rice.
This mandi is used in many Chettinad cookings.
Take a cup of rice, after a first quick wash, add about 2 cups of water to the rice and mix throughly , while you rub the rice through with your fingers.
After few minutes, drain this water and keep aside to use in the cookings.
The rice can be used for normal cooking.
Thanks. Kugan98
This Is a picture of vendi puli mandi
No comments:
Post a Comment