Kugan's Kitchen Part 7

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Originally Posted by sudha india

:lol: amam enge avara konja naala kaanum ? nijammave offila velai panraara ?

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எதுக்கு அவரை காய்றீங்க ?>

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Originally Posted by madhu

edhukku vathiyarayyavai poking ? In English its AVARAIKKAI only.. in tamil its அவரைக்காய்... :noteeth:

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Mudiyalla :rotfl:

Madhu anna

Do you know the English name for "Nellikai", "Naaval pazham" ?? :)

PS...

nellikkai is Indian gooseberry I think.. the botanical name is Phyllanthus emblica
Naval pazham ? May be Indian blackberry... But they say jamun only everywhere..

Quote:

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Originally Posted by madhu

PS...

nellikkai is Indian gooseberry I think.

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:clap: I knew gooseberry, but never heard of Indian Gooseberries, you are right check these images http://www.google.co.uk/search?gs_rn..._EJMPYPeuigeAD.

:ty:

P.S.

check these images for INDIAN GOOSEBERRY

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Originally Posted by madhu

P.S.

check these images for INDIAN GOOSEBERRY

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:ty: annah


Kugan akka

Indian gooseberry recipes please :)

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Originally Posted by PARAMASHIVAN

Do you know the English name for "Nellikai", "Naaval pazham" ?? :)

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You should chew gooseberry and drink water. See how it tastes! :) If you get it from the tree yourself it tastes better. I used to do it! :lol:

Naval pazham is 'jambu' in Sanskrit and 'jambul' in English! :) jaamun is Hindi, probably a vriation of Jambu.

Thanks P.S Tamby, Madhu anneh, Sudha India and Rajraj uncle for your nice post.
Ammadi! avarakkaiku imputu discussiona?
Anyway I enjoyed reading all your posts.

You are right Madhu anneh, we need a little humour in our lives.

O.K P.S Tamby, avarakkai in English is broad beans.
Biological name is Vicia faba.
Tamby, the picture I posted is called naattu avarai.
we have avarakkai that is all green in colour.

http://food.sulekha.com/dishimages/24951.jpg

P.S Tamby, I remember posting a recipe of oorukkai made of gooseberry.
Let me check and let you know.


All these remind me of the song:
Athi kaai kaai kaai aalangai vennilave

ange kaai avarakkai kaathal konda paavaikaai:lol::lol::lol:

Take care every one. Kugan

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Originally Posted by amitha

Thank you Kugan for your immediate response and translation. Will give the feedback.

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You are welcome Amitha, hope to see you more in the forum.
Kugan

Well, another ingredient, I will only think of adding it to a kulambu.
I was surprised when I was served that ingredient as a poriyal:roll:
It is our tatta payir, or black eyed beans.
My friend told me that the same method is used for pachai payir,
and also motchai. Interesting. Kugan



TATTA PAYIR PORIYAL (Black eyed beans )

Ingredients:

1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
1 sprig curry leaves


To Roast And Grind To Paste:
1 tsp oil
¼ cup grated coconut, roasted till golden
5 shallots
2 pips garlic
2 tsp chillie powder
1 tsp coriander powder
¼ tsp turmeric powder
1 sprig curry leaves

1 lime sized tamarind, exract 1 cup of tamarind juice
Salt to taste

1 cup tatta payir, soaked over night, boiled till cooked.

Method:

Heat oil in a pan, add in the mustard and fenugreek seeds.
Let them splutter. Add in the curry leaves.
Add in the smoothly ground paste, and tamarind juice.
Add in salt and give a good stir, let it come to a boil.

Add in the cooked tatta payir, and mix well.
Cook till a bit dry and remove from stove.
Serve as a side dish.


http://farm6.staticflickr.com/5526/9...1812c0a5_z.jpg