Pagarkai acts as a medcine for diabetics. It can be taken in any form like powder,poriyal,fry and kuzhambu. We use to do weekly once pagarkai in our cooking.
INGREDIENTS
Small Pagarkai-8 nos
Onion-1 no
Tomato-1 no
Garlic-5 no
Tamrand-1 lemon size
Coconut grated-1/4cup
Sombu-1/2 tspn
Turemric pow-1/2 tspn
Chillie pow-1/2spn
Salt to taste
Curry leaves -little
TO TEMPER
Refined oil-5 tspn
Vadagam-1tspn
METHOD
1)Grind the coconut with sombu well.
2)Cut pagarkai and garlic as half,finely chop the onion and tomato into cubes.
3)Pour oil in a kadai and temper with vadagam,add onion,pagarkai,garlic.tomato and fry.
4)Add the turmeric,chillie powder and fry.
5)Put the coconut gravy.
6) Pour the extracted tamarind juice and add water salt.
7) Cook well for 15 min. The spicy aroma and the colour will indicate that the pagarkai kuzhambu is ready to serve with hot rice,any porriyal and pappad.
INGREDIENTS
Small Pagarkai-8 nos
Onion-1 no
Tomato-1 no
Garlic-5 no
Tamrand-1 lemon size
Coconut grated-1/4cup
Sombu-1/2 tspn
Turemric pow-1/2 tspn
Chillie pow-1/2spn
Salt to taste
Curry leaves -little
TO TEMPER
Refined oil-5 tspn
Vadagam-1tspn
METHOD
1)Grind the coconut with sombu well.
2)Cut pagarkai and garlic as half,finely chop the onion and tomato into cubes.
3)Pour oil in a kadai and temper with vadagam,add onion,pagarkai,garlic.tomato and fry.
4)Add the turmeric,chillie powder and fry.
5)Put the coconut gravy.
6) Pour the extracted tamarind juice and add water salt.
7) Cook well for 15 min. The spicy aroma and the colour will indicate that the pagarkai kuzhambu is ready to serve with hot rice,any porriyal and pappad.
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