Showing posts with label thayir pachadi. Show all posts
Showing posts with label thayir pachadi. Show all posts

Wednesday, June 10, 2020

Bellpepper Raitha

I always have a 'thing' for raitha. For some people it is the 'rasam' that gives the zing, but for me it is the raitha ЁЯШАЁЯШАЁЯША. So I make it quite often. Some raitha like onion raitha are very simple, just chop onion and mix with yogurt and salt, you got it ! (We can jazz it up with some more steps too). Still I love ЁЯТХ it anyways !

For people who may not know what a raitha is ? Raitha is an Indian yogurt based side dish, accompanied with rice or roti.

Raithas tastes better when made using, thick whole milk Indian plain yogurt, aka curd (родропிро░்). But I use a fat free milk only to prepare curd.  This bell pepper raitha needs a tempering and some cooking time along with fresh ground masala too. So it's a special one in my dictionary.
We can use any bell pepper for this. For more Indian flavor use a green one. A tiny capsicum is more than enough to give that punch. I have used orange capsicum, as I had that from that colorful big pack of peppers from Costco Instacart that week. I was finding all possible ways to incorporate them in my cooking ЁЯША. So feel free to use any variety you get. It will surely taste great. Bell pepper and Capsicum are same (as far as I know, ЁЯСЛ I am not a botanist, still in love with Botany ЁЯШН). 
I am typing this in Tamil too, as per some of my friend's request.  There may be many versions for this, but this is recipe is my creation.
Capsicum raitha

Capsicum raitha, chicken koftha, chapathi 

Ingredients:
Any color Bellpepper (capsicum роХுроЯைрооிро│роХாроп் ) - 1
onion -(роиро▒ுроХ்роХிроп ро╡ெроЩ்роХாропроо் ) - 2 tbsp
Indian yogurt (родропிро░்) - 1 cup
salt - to taste
To grind:
shredded coconut (родுро░ுро╡ிроп родேроЩ்роХாроп் )- 2 tbsp
cumin (роЪீро░роХроо்)- 1/2 tsp
ginger (роЗроЮ்роЪி)- 1/2 inch
green chili (рокроЪ்роЪைрооிро│роХாроп் )- 1
turmeric powder (роороЮ்роЪро│் родூро│் ) - 1/4 tsp
To temper:
coconut oil / any oil (родேроЩ்роХாроп்роОрог்рогெроп் ) - 1 tbsp
mustard , urid dal (роХроЯுроХு, роЙро│ுрои்родроо்рокро░ுрок்рокு  ) - each 1 tsp
hing (asafetida) - a pinch
curry leaf (роХро▒ிро╡ேрок்рокிро▓ை)- few
cilantro (рооро▓்ро▓ிрод்родро┤ை)- few

Method:
Chop the onion, bell pepper into 1/4 inch cubes (tiny). Keep aside.
Heat oil in wok. Add mustard, urid dal and let mustard splutter.
Then add hing, Curry leaf, cilantro and then add the chopped capsicum, onion and cook closed with a lid on , till it gets half cooked.
Let it cool a bit. Keep it in a serving bowl.
Grind together everything said above.
Mix with the saut├йed items and add salt, plain yogurt. Mix well.
Keep refrigerated or serve immediately.
Garnish with karaboondhi (роХாро░ாрокூрои்родி ) , if desired.

Serving suggestions:
Serve along with any chapathi or rice.
--------------------------------------------------
роЪெроп்рооுро▒ை:
ро╡ெроЩ்роХாропроо் , роХுроЯைрооிро│роХாропை рокொроЯிропாроХ роиро▒ுроХ்роХро╡ுроо்.
ро╡ாрогро▓ிропை роЪூроЯாроХ்роХி, роОрог்рогெроп் роХроЯுроХு , роЙро│ுрои்родроо்рокро░ுрок்рокு роЪேро░்роХ்роХро╡ுроо் .
роХроЯுроХு рокொро░ிрои்родро╡ுроЯрой் роХро▒ிро╡ேрок்рокிро▓ை , рооро▓்ро▓ி родро┤ை, роиро▒ுроХ்роХிроп ро╡ெроЩ்роХாропроо், роХுроЯைрооிро│роХாроп் роЪேро░்род்родு ро╡родроХ்роХро╡ுроо்.
рооூроЯி рокோроЯ்роЯு роЪிро▒ிродு ро╡ேроХ ро╡ிроЯро╡ுроо். роЕро░ைрок்рокродроо் ро╡ெрои்родாро▓் рокோродுроо்.
родீропை роЕрогைрод்родு, ро╡родроХ்роХிропро╡ро▒்ро▒ை роТро░ு рокро░ிрооாро▒ுроо் роХிрог்рогрод்родிро▓் рооாро▒்ро▒ி ро╡ைроХ்роХро╡ுроо்.
роЕро░ைроХ்роХ ро╡ேрог்роЯிропро╡ро▒்ро▒ை роЕро░ைрод்родு роЪேро░்роХ்роХро╡ுроо்.
родропிро░், роЙрок்рокு роЪேро░்род்родு рокро░ிрооாро▒ро╡ுроо்
ро╡ிро░ுрок்рокрок்рокроЯ்роЯாро▓் роХாро░рокூрои்родி ропை родூро╡ி роЕро▓роЩ்роХро░ிрод்родு рокро░ிрооாро▒ро╡ுроо்.
роЗрои்род роХுроЯைрооிро│роХாроп் ро░ாроп்родா,  роЪрок்рокாрод்родி, роЪாродроо் роЙроЯрой் рокொро░ுрод்родрооாроХ роЗро░ுроХ்роХுроо்.


Friday, February 13, 2009

Bottle gourd - curd curry (surai kaai thayir pachadi)

Bottle gourd is a popular Indian vegetable .Village people believe that it has some property to reduce our body fat.
The Tamil meaning of Bottle gourd is surai kaai. Koottu means a watery side dish .

Bottle gourd is a watery vegetable and tastes somewhat similar to white pumpkin or cucumber. Mostly it is used in making sambar , dhal or a watery side dish called koottu . The most common way is to cook it with Thoor dhal or green gram dhal.
Cooking it with Curd belongs to South TamilNadu cuisine.

In Tamil nadu a grand vegetarian feast should be served on a Banana leaf (gently cut with its tip). The rice must be accompanied by a koottu (watery side dish), a poriyal (cooked and tempered vegetables with shredded coconut) , a varuval (deep or shallow fried vegetable ), a curry (a spicy side dish with some dry gravy), sambar (dhal based stew), vatha kulambu (tamarind based stew), more kulambu (curd based stew), rasam (a soup poured on rice.. good for digestion), Payasam (a rice or vermicelli based sweet ) and at last the Buttermilk on rice. The other dishes are a an appalam, vadai , some sweet. Oh , my God ...What an elaborate lunch menu .Isn't it?.Believe me , we people cannot take every day like this . But the very thought makes us nostalgic. Right?

Just because of my love for our native cuisines , I am eagerly collecting as many recipes as possible . And this curd based recipe is my favorite koottu .




Surai kaai Thayir pachadi koottu / bottle gourd - yogurt curry.


Ingredients:

Bottle gourd - 1/2 kg (1 small)
curd - 1/2 cup
onion - 1 (small)
olive oil - 1 tbsp
mustard seeds - 1 tsp
curry leaves - 1 brig
Turmeric powder - 1/4 tsp
salt - to taste.
To grind:
ginger - 1 inch
green chilli - 3
channa dhal - 2 tbsp
shredded coconut - 2 tbsp
cumin seeds - 1/4 tsp

Method:
Soak the channa dhal for 30 minutes.
Peel the skin of the bottle gourd. Chop it into small cubes. Donot discard the seeds. Tender seeds tastes good.
Heat 1 cup of water and add the chopped bottle gourd, salt, turmeric powder and cook it .
Grind together the items given .
Pour the ground masala to the cooked bottle gourd.
Let it come to boil.
Now add the curd and switch off flame. Check for salt.
Heat oil in a separate pan. Add the mustard seeds , after it crackles , add the chopped onion, curry leaves and fry till the onion becomes red.
Add this tempering to the cooked bottle gourd.
Mix well.
Bottle gourd thayir koottu is ready.

Serving suggestions:

Serve as side dish with plain rice or rice and sambar or with chapathi.

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