HERALEKKAI GOJJU

INGREDIENTS TO ROAST AND POWDER

GRAM DAL-4 TSP

URAD DAL-4 TSP

RED CHILLIES-7-8 NOS

FENUGREEK SEEDS-3/4 TSP

MUSTARD SEEDS- 1 TSP

SOLID ASAFOETIDA- SMALL PIECE

OIL FOR ROASTING- 2 TSP

FOR SEASONING

SESAME OIL- 3 TSP

MUSTARD-1 TSP

OTHER INGREDIENTS

CITRON MEDIUM SIZE (Heralekkai)-1 NO

TAMARIND- LEMON SIZE

SALT TO TASTE,TURMEIC POWDER- 3/4 TSP

GREEN CHILIES-2 NOS

POWDERED JAGGERY-2 TSP


METHOD-

In a pan add oil and roast above cited ingredients till crisp.After cooling grind to little coarse powder and keep it aside.Soak tamarind in warm water and extract juice.Wash and chop citron with peel to pieces.In the same pan add 1 tbsp oil and when it is hot add chopped citron pieces,chopped green chilies and saute till the peel softens.Over this add tamarind syrup,salt and turmeric powder and boil till raw smell of tamarind goes off.Add jaggery,gojju powder and boil till the powder blends well with the tamarind syrup.At last prepare the seasoning using sesame oil and mustard and add to the gojju

PARINGIKKAI PAAL KOOTU ( Pumkin in milk gravy)

There is a creamy delicious dish prepared in Tamilnadu known as Paal Kootu. Paal is Tamil word for milk and kootu means a thick gravy. I learnt this dish from my friend. This dish is prepared using any vegetable like pumpkin,bottle gourd,chayote or snake gourd. But I always love this dish prepared from pumpkin.

This dish is even prepared by combining coconut milk and milk.

INGREDIENTS

Pumkin chopped- 1/2 cup, milk- 1 cup,water- for boiling, salt to taste,sugar- 1 tsp

Ingredients to grind- coconut gratings- 1/2 cup, green chillies- 3 nos, cumin seeds- 1tsp

For seasoning- coconut oil- 4 tsp,mustard- 1 tsp,curry leaves-1 sprig,split urad dal-1 tsp.

Method- Boil chopped pumpkin pieces in water along with salt. Then add milk to this. Cook till the pumpkins turn soft. Now add the ground paste and simmer in mild heat for two minutes till the ingredients blend well. At last add the seasoning and switch off.