Vendakkai - Poondu Milagu Varuval (Ladies Finger and Garlic Pepper fry)

Its evident from Novels which i have read such as 'Udayar' and 'Ponniyin Selvan' that they have used only Black pepper to give spiciness to food in ancient India.  And there is something wonderful about Black pepper. The food which we prepare only using pepper stands unique in its taste and its very much healthy too..

Here is the Milagu varuval using Vendakkai. To enhance the flavor i have used also Garlic. The recipe follows!!

Recipe For : 2

Preparation Time : 30 minutes

Ingredients: (Recipe For 2)

Vendakkai              - 1/4 kg   (Ladies Finger)

Big Onion              - 1 (small)

Garlic Pods            - 5

Mustard Seeds      - 1/2 tsp

Urad Dal               - 1/2 tsp

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Pepper Powder    - 1/2 tsp

Yogurt                  - 2 tbsp (Curd)

Oil                         - As required

Curry Leaves        - few

Procedure:

• Chop Ladies Finger, Big Onion and Garlic finely. 
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add curry leaves and chopped onions and Garlic.
• After they translucent add chopped Ladies finger.
• Cover it with a lid and cook in  a medium flame.
• When Ladies Finger is half done, add salt , turmeric powder, Pepper powder and also Yogurt. Yogurt is added to avoid ladies finger from  getting sticky.
• Keep on sauteing in between. See to that ladies finger didn't get burnt.
• Saute till ladies finger is cooked and it turns crispy.
• Serve it with rice and Kuzhambu of your choice.

Pepper Kuzhambu

Pepper Kuzhambu

We all know, pepper gives good relief from cough,cold and helps with respiratory diseases. This pepper kuzhambu will help you to get better relief from cold. Add little ghee and you can give it also to toddlers!!

Don't ever worry about the taste. Its the best recipe which proves 'Healthy Foods Can Also Be Tasty'.. Here is that exciting recipe..

Ingredients: (Recipe For 2)

To Roast And Grind:

Toor Dal                - 1 tsp (Thuvaram Paruru)

Raw Rice               - 1/2  tsp (Paccharisi)

Channa Dal            - 1/2 tsp

Red Chillies           - 2

Coriander Seeds     - 1 tsp (Malli)

Cumin Seeds          - 1/2 tsp (Seeragam)

Whole Pepper         - 2 tsp (Milagu)

Garlic Cloves          - 2

Asafoetida               - a pinch

Curry Leaves           - few

For Kuzhambu:

Tamarind             - a lemon size ball

Mustard Seeds     - 1 tsp (Kadugu)

Fenugreek Seeds  - 1 tsp (vendhayam)

Salt                       - As required

Turmeric Powder - 1/4 tsp

Curry Leaves        - few

Gingely oil           - As required.

Procedure:

• Heat oil in a pan. Add everything under 'To Roast And Grind'. Saute well, cool it and grind to a smooth paste.
• Extract tamarind juice from tamarind.
• Add more oil to the same pan. Tamper it with mustard seeds, fenugreek seeds and curry leaves.
• When they splutter, add ground paste.. Saute for some time and then add salt, turmeric powder and tamarind extract.
• Add enough water and boil the kuzhambu in low flame, till oil floats on the top..
• Serve it with hot steaming rice and Parupu Thuvaiyal.