This dish is prepared on thiruvathira of Dhanu masam.
dioscorea (kachil),colocassia,amorphophalus,tapioca,nanakizhangu
all 200gm each
Remove skin ,cut into small pieces,cook in enough water,drain water,
sprinkle salt to taste,add 1/2tspn turmeric and 1 tspn chilly powder.Mix well.
Grated coconut 2cups,cumin seeds 1/2tspn,shallots 5,curry leaf 1/2sprig.
Grind all the ingredients to a coarse mix.Add the mix to the cooked tubers,
combine well.Allow to remain in low flame for 2 minutes.Add curry leaves
dioscorea (kachil),colocassia,amorphophalus,tapioca,nanakizhangu
all 200gm each
Remove skin ,cut into small pieces,cook in enough water,drain water,
sprinkle salt to taste,add 1/2tspn turmeric and 1 tspn chilly powder.Mix well.
Grated coconut 2cups,cumin seeds 1/2tspn,shallots 5,curry leaf 1/2sprig.
Grind all the ingredients to a coarse mix.Add the mix to the cooked tubers,
combine well.Allow to remain in low flame for 2 minutes.Add curry leaves
and 1 tblspn coconut oil,again mix well.Tranfer into a serving bowl.
Serve with hot rice porridge.(choodu kanji).
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