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HARI CHINGAPURAM HOME GUESTBOOK

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PUZHUKKU- CHERUPAYAR & KAYA

Made with cherupayar and pacha kaya, this is one of my favourites.

Ingredients2 cups - Cherupayar (Green gram dal )1 -Kaya ( Unripe plantain), chopped with the skinSalt

Coarsely grind -

1 cup - Grated coconut , 1 to 2 - Shallot, 4 to 5 - Green chili ,1/2 tsp - Cumin seeds

Seasoning 1 tsp - Mustard seeds , 2 sprigs - Curry leaves

PUZHUKKU

PREPARATION

Cook green gram dal and plantain with 6 cups water in pressure cooker. Add salt as required. After a whistle, cook for 8 minutes in low flame. Turn off the stove, cool and open the cooker.

Coarsely grind ingredients given above without any water. Add this mixture to the cooked green gram dal. Mix well. Add little water if required. Cook again for one minute .

Heat a pan with coconut oil . Add mustard seeds and pop, then add curry leaves. Pour the seasoning over the cooked mixture.

PUTTU

PUTTU IS MY FAVORITE BREAKFAST WITH CHERUPAYAR CURRY OR KATALA CURRY

How to cook Puttu

Ingredients:

Rice flour 2 1/2 cups

Salt 1 tsp

Grated Coconut 1/2Cup

Procedure:

Fry the rice flour a.Add salt to the Rice Flour. Moist it by sprinkling water. Spread little coconut to the bottom of the puttu vessel. Spread moist puttu powder over it followed by coconut . Continue several layers and end it with coconut at the top. Cover it with the lid and steam it until strong steam comes out through the holes of the lid

Cooking Method:

Wash and cook Cherupayar with water.Smash the cooked cherupayar. Grind

coconut, cumin, garlic and turmeric.Add this to the smashed payar and let it boil.Also add salt. Remove from fire when boiled.

In a pan pour coconut oil put mustard, when the mustard starts popping add red chili and curry leaves. Then pour the mixture to cherupayar curry.

Ingredients:

Chemmeen - 500 gm

Onion - 1

Ginger - 1 piece

Garlic - 5

Tomato - 2

Red Chili Powder 2 tsp

Turmeric Powder - ½ tsp

Oil, Curry Leaves -As required

Salt - As required

Cooking Method:

Clean the prawns .

In a pan heat oil, add sliced onion, ginger garlic paste and mixwell. Add red chili powder, turmeric powder, sliced tomato and mix. To this add prawns with required salt and water. Close the pan and allow it to cook. When cooked add curry leaves and remove from fire.

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Ingredients:

CHERUPAYAR CURRY

Ingredients:

Cherupayar parippu (Green gram ) - 200 gm

Coconut - 1 cup

Cumin powder - 1 pinch

Turmeric powder - ¼ t sp

Garlic - 3 nos.

Salt - As required

Coconut Oil - 1 tbsp

Mustard Seeds - ½ tsp

Red Chili - 2

Curry Leaves - 1 stem

Chemmeen Masala

CHICKEN FRIED RICE

PREPARATION:

Prepare the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.

Heat wok and add oil.

When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish.

  • 4 cups cold cooked rice
  • 8 ounces cooked chicken chopped
  • 2 eggs
  • 1/2 cup green peas
  • 1 medium onion, diced
  • 1 green onion, diced
  • Seasonings
  • Light Soy Sauce
  • Oyster sauce
  • Salt
  • Pepper
  • Oil for stir-frying, as needed