This recipe courtesy is my colleague T who is from thirunelveli. She used to bring this for lunch and it was treated as a delicacy by us.
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A mouth watering dish which would just glide down your throat.Easy to prepare and very Deeeelicious. Many must have had the experience of tasting the yummy sambar sadham served in Grand Sweets,Chennai.Try this and you will de reminded of that.
Masoor dal, is a kind of red lentil mostly used in Northern India. They come as Saboot (whole ) or in split form and are quite bland tastwise. They suit for dhal preparations, sambar or khathi lentil or mudda varieties but something extra needs to be added to make it palatable. Normally we would prefer this dal with combination of veggie, well seasoned and spice it up to include in our diet. This is a thick version of sambar with my choice of veggie(brinjal), flavoured with garam masala included sambar powder.
Basically keralite and tamilians prepare. Served in special occasions like weddings..
My latest farmers market pick was eye catching fresh purple roma beans. These sweet, mild and creamy texture beans are native to Italy and taste similar to our val or mochai. They are also called by the following names, Purple Roma Beans, Cranberry Beans and Borlotti Beans. Available fresh as well as in dried form. Dry beans needs to be soaked overnight. Fresh shelled beans are used here for sambhar and would be a great choice for people who love Mocahi / Val beans.
This sambar made with kadalai maavu/besan. Goes well with idli and dosai.
Egg Gravy: Gravies can be prepared in many different ways and as far as Egg gravies are concerned each one of us have a distinctive way of preparing it.Here is yet an other variety of egg gravy cooked in a rich creamy mixture of peanuts,sesame & coconut paste and blended with various other spices.If u wish to add a little spice to your life, this recipe flavored with various spices is exactly what you need.This gravy is a very good accompaniment for rice,chappthi,naan,phulka etc..Give it a go!!!!
Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry)
Chettinadu Therrakal – Chettinadu food varieties are well known to be one amongst the spiciest food varieties in India.This particular one is bit hot,spicy and tangy and mainly served as a side dish for Idlis and dosas.Poatatoes and brinjals blended together with various spices and served as a semi gravy side dish.It tastes good with chappathis too.