Tuesday, June 10, 2008


Cook the vegetable using water & salt. Don’t drain the water. And put the grinded paste(grated coconut little,jeera-1/2 teaspoon, cutted onion-1/1 teaspoon, green chillies-1 no’s) and cook well. Temper with mustard seed,curry leaves.
Hints: vegetable-carrot, drumstick, brinjal, cabbage, snakegourd, chowchow.

Fried Gram Thuviyal


Fried Gram-1/2 tumler or cup
Red chillies-2 no’s
Grated or cutted Coconut-2 teaspoon
Salt as per taste


Put all the things & grind it in the mixie.
Hints: Fried gram is more. Coconut must be less.

Puzhi Kulambu

Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Sambar powder-4 teaspoon
(Chillipowder-2 teaspoon
Coriander powder-2 teaspoon)as per taste
Tamarind paste-2 teaspoon
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Tempering
Mustard seeds-1/2 teaspoon
Oil-2 teaspoon
Curry leaves
1.Cut the vegetables which u want
2.if it is ladiesfinger/onion,garlic then first sauté it in a little oil.Keep it aside.
3. then pour the tamarind water in a tawa or vessel put the vegetables,salt & turmericpowder.
4. Check the vegetables is cooked and also the gravy has become thick not so thick normal.
5. Temper it with the things and serve.
1.Check the salt, powder taste for spicy.Before it becomes check it and u want spicy add the powders and little water if it is thick.
2. Brinjal will cook soon.
3. In the gravy pulibu is little means then put the tomato as per ur taste. It will cook easily.