Cabbage is no fun consumed raw (it's too hard), so it has become my new onion for upuma. *grin*
Pressure cooker, oil, seasoning, cabbage, curry powder, millet grains (thinai/samai/varugu), 1:3 water, cook for 3 mins.
Millets upuma with leftover dhaal or sambar. And a vegetable soup (made earlier)
Voila! Dinner in a jiff. Light and whole.
While on the topic of food,
Podalanga
Kathirika
Sorakkai
Vendakka
Kovakka
Murungakka
Avarakka
Pavakka
Peerthanka
Pooshanikka
are all my akka's (sisters), so I don't eat them.
But seriously, what is the best way to eat them without cooking them in high heat sauteing in oil for 10-15 minutes? Include them in sambar they become too gooey (sometimes unmatched taste)
These are all local vegetables and it is good sense to consume local vegetables because they are grow easily and are usually designed (by nature) to provide maximum nutrition to the local population (due to geography- climate, genetics etc)
The first two are anyway out because of Podalanga(snake gourd) is always raw and kathirikai(eggplant) is always No-No for me. Pooshanika soup maybe.
Nahi nahi rakshathi
9 hours ago
5 comments:
U dont eat podalangai? There is a good salad served at initiation with podalngai and tomato. Tastes very yum.
Yes- Cabbage, when shredded thin can replace onion.Also, if not you - the thengai priyae - freshly grated carrots replace coconut in almost all recipes!
And regarding youtr question - make avial, add everything except vendakkai!
Yea, i DO eat snake gourd. I said podalanga need not be cooked because I always eat it raw.
Coconut comes under nuts/seeds category and when uncooked it has the fat and minerals found in cashews, badams and walnuts (not exactly the same) So, it is the poor man's nut and very good to consume raw everyday.
Yes Avial seems like a good option. But kovakkai/avarakkai avial? Have to search on indusladies.
I dont know about kovakkai! But avarakkai can be added. Inact chitra mami makes a vathakuzhumbu with it. Awesome!
Poosanikkai goes very well for more kuzhambu and puli kuzhambu.It takes very less time to get cooked too.
Kovaikkai can be made as a poriyal with tomato, cocunut and some whole jeera and coriander powder. Tastes very good. But it does need some oil to saute(I try to use very less oil as possible, but still it needs at least two spoons of oil). On the flip side, it takes quite some time to get cooked
Two spoons of oil is definitely acceptable! Patience is the key for long preparations to let the coriander and jeera soak into the sabji. Hmmm.
I must try this vatha/puli kuzhambu. I like tangy tamarind!
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