Pepper is used to treat common cold India. It’s very hard to consume raw pepper, hot pepper rasam or pepper chicken helps in consuming lot of pepper.
If you want more gravy in this recipe dont fry until water is evaporated, fry only till chicken is cooked.
Keerai Muttai Poriyal is one of my favorites, it takes no time to cook. All leafy vegetables are source of high nutrients with high health benefits. When I see them in store I buy them without having second thought. They play a major role in cardiovascular health.
An authentic Kongunadu Recipe. We often prepare this at our homes for lunch. The name only states it’s just cooked with the rice and the lentil with seasoning. We mix sesame oil a tsp or ghee a tsp with this rice before eating. One of my all time favorite recipes, not because it’s simple, it tastes really simple and good.
Korma tastes similar to the one they serve in the restaurants. This can be accompanied with chapathi or any kind of roti. Vegetables of your choice can be added.
This is a Kongunadu style rather village style Sorrel leaves Chutney, my grand mother used to make this in bulk and pack it to us during the season. We keep it refrigirated for atleast a week and enjoy them with white rices. Sorrel Leaves are high in Iron and has lot of nutrients. They taste tangy, so the recipe should somewhat balance the taste so that it can be consumed with no troubles.
Variations can be made with adding tomatoes. Sorrel leaves chutney tastes sour. To reduce the sour taste my mom suggested to add peanuts. It would be ground in stone grinder in villages without adding water. It lasts up to a week in this way without refrigerating.
If you could avoid water it would taste better. In mixi it’s difficult to grind it very thick so i added little water.
Mint has very unique strong smell, adding it to food gives the kick it needs. Mint Chutney goes very well with Idili and Dosas. Refrigerate this up to a week by grinding it very thick without adding water.
Vendakkai puli kuzhambu is one of the specialties from Kongunadu, I mean this is the way we cook. Freshly ground Masalas spreads the aroma and sure everyone would love it. This can be eaten with white rice or curd rice.
