Sembu Roast

-
Colocasia is a type of yam and is also known as "Seppangkizhangu".

Ingredients:

1. Colocasia- 1 kg
2. Tamarind paste- 1 tbsp
3. Coriander powder-1/2 tbsp
4. Chilli powder- 1.5 tbsp
5. Oil- 1 cup
6. Salt- as required.

How to make Sembu Roast:

1.Cut colocasia as two halves each and Pressure cook colocasia for about 4 whistles adding 1/2 tbsp of turmeric powder.
2.Peel off and mix with tamarind paste, coriander powder, chilli powder and salt.
3. Now, let this soak for about 20 minutes
4. Add oil in a pan and add 4-5 pieces of colocasia at a time in high flame.
5. Let this roast on both sides to golden brown.

This goes as excellent side dish for More Kuzhambu or Rasam.

Comments

Post a Comment

Popular posts from this blog

Dum Puliyodharai/ Puli Sadham/ Temple Style Tamarind Rice

-
Image
This recipe is the preparation in Madurai Meenakshi Amman temple. Ingredients: 1.Tamarind - one small lemon size 2.to saute: Mustard 1 tbsp; channa dhal- 2 tbsp,urad dhal- 2 tbsp; hing- 1/2 tbsp; curry leaves - one handful 3.to roast and grind: Pepper-1 tbsp;coriander seeds-2 tbsp; sesame seeds - 2 tbsp,fenugreek seeds - 1 tbsp 4.red chillies- 7 cut into half 5.Ponni rice - 1.5 cup 6.salt to taste 7.sesame oil - 5 tbsp 8.turmeric powder - 1 tbsp Procedure: In a pan,dry roast ingredients for roasting one after another until they splutter. Cool abd grind them coarsely. Then take a thick bottom pan and add 3tbsp of sesame oil. Add mustard seeds,channa dhal,urad dhal,red chillies, hing and curry leaves. I used Prestige Pressure pan. Measure and add tamarind juice. We need around three cups of water for a cup of rice including tamarind extract. For the 1.5cups of rice 4.5 cups would be needed. Add turmeric powder and salt after adding water. Let it boil first. Now add
Read more

Palak Paneer

-
Ingredients: 1. Delhi Palak (Spinach) also known as Pasalai keerai- 1 bunch 2. Onion- 1 nicely chopped 3. tomato- 1 nicely chopped 4. Paneer- 10 (small cubes). 5. Cumin seeds- 1 tbsp, 6. Spices: Turmeric- 1/2 tbsp, chilli powder-1/2 tbsp, garam masala- 1 pinch 7. Green chillies- 1 or 2. Procedure: 1. Pluck the leaves of the delhi palak and wash it. 2. In a pan, add water, 1-2 green chillies (slit longitudinally), and 1 tbsp of jeera (cumin seeds) and let the water boil. 3.Once the water is boiling, add the washed spinach and let this cook for 5 minutes. 4. Cool this and grind. 5. In a pan, add 2-4 tbsp of oil, add chopped onions and tomatoes and fry well. 6. Add 1/2 tbsp of turmeric powder, 3/4 tbsp of red chilli powder, a pinch of garam masala. 7. Then, add the ground spinach and salt and let this cook for another 3 minutes. 8. Add lil ghee in a tava and shallow fry paneer in both sides and add to the cooking mixture (only to the end) This is a good tasty side dish for Chapathi &
Read more

Thamarai Thandu Vendhaya More Kozhambu (Dried Lotus roots and Fenugreek Gravy)

-
Image
Dear Readers, Thank you for visting my blog. I am trying to capture, all I experiment, learn from our previous generations, the good old recipes that naturally kept people healthy. This recipe, I tried last week and it was very delicious, even with Fenugreek additions. I buy dried lotus roots from India and I have not tried this with fresh lotus roots yet :). Here is another healthy  recipe and it is different in steps vs usual More Kuzhambu (Yoghurt based curry) of South India. 1. Fenugreek-1 tablespoon (Venthayam) 2. Coriander seeds - 2 tbsp (Dhaniya) 3. Rice- 1 tbsp 4. Cumin seeds- Jeera- 1/2 tbsp 5. Green chilli- 2 (medium size) 6. Red chilli (dried)- 2 7. Curd- 250 ml (Yoghurt- preferrably the sour one) 8. Coconut (grated)- 4-5 tbsp. 9. Turmeric powder- 1 pinch 10. Toor dhall - 2 tbsp 11. Sesame oil- Gingelly oil- 1tbsp 12. Salt- as needed. 13. Lotus root (dried)- 20 To Saute: 1. Mustard- 1 tbsp 2. Curry leaves- 1/2 handful 3. Dried red chilli- 2
Read more