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Thiruvaadhirai thaalatham...a gravy

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For thiruvaathirai, this is made with kali...a rice pudding

Rate this recipe 4/5 (22 Votes)

Ingredients

  • The number of Vegetables taken are in odd numbers. 7 is the magic number.
  • Choices are banana
  • potato
  • carrots
  • pumpkin(sweet and white)
  • squash
  • okra
  • drumstick
  • other root vegetables and taro root(Arbi)- 3 cups
  • Steamed tuar dal- 1/4 cup
  • Tamarind- 1" ball
  • For grinding together:
  • Red chillies- 5
  • Coriander seeds - 1 tablespoon
  • Tuar dal - 1 teaspoon
  • Channa dal - 1 teaspoon
  • Urad dal - 1 teaspoon
  • Sesame seeds - 1 teaspoon
  • Shredded coconut - 1 tablespoon
  • Raw rice - 1 teaspoon
  • Salt
  • Asafoetida
  • For Sauteeing:
  • Oil
  • Mustard seeds.

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Steam vegetables

Step 2

Grind together the masala

Step 3

Take 3 extracts from tamarind.

Step 4

Saute Mustard seeds in oil, add tamarind paste, cooked vegetables and ground paste.

Step 5

Let it simmer for 5 minutes. Add the steamed dal and cook for another 2 minutes.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

Fruit Pops for kids! SAUTEED LETTUCE AND PEAS