lengthwise and simmer the contents for ten
minutes. (Remember to stir frequently, as yogurt
tends to stick to the bottom of the pot). Remove
from heat and keep aside.
In a wide skillet heat oil on medium. When oil is
hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add
asafoetida. Immediately add the vegetables and
sauce from the pot. Cook for a minute or two.
Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
*If drumstick is not available, you can add some
other vegetable. Eggplant, however, is
not advised because it becomes bitter when
boiled in water.
74. Milagu Kuzhambu
coriander seeds - 2 spoons(fry first)
toor dal - 2 spoons
whole black peppers - 2 spoons
whole red peppers - 3-4
asafoetida and curry leaves-little
Fry the above ingredients in a little amount of oil and grind
it.Mix this paste with tamarind juice, add water and heat
until the raw smell is gone.
Side dish - This can be mixed with rice and served along with
paruppu thogaiyal, or as a side dish to curd rice.
75. Paruppu Thogaiyal
toor dal - 1
gram dal - 1
whole red peppers ,asafoetida
Fry the above ingredients in alittle ghee, add salt and grated
coconut and grind.
76. Erissery (Maya Nair)
Green bananas or plantains (nenthrakkay) - cubed
turmeric powder - 1 teaspoon
chili powder - 1 teaspoon
cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
urad dal - 1/4 teaspoon
coconut, grated - 1/2 cup (may substitute des. coconut)
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon