whats the english term for vallarai?
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whats the english term for vallarai?
ayesha, chk this link... u can see a pic + an article on vallarai...
http://www.hinduonnet.com/mag/2002/0...0400450700.htm
Made chutney out of valalrai & had it with 'aval'... yummy!!!... the valalrai I got here had a different smell when I cleaned it... the leaves were dark green & thicker than the ones we get in India... Initially, I doubted if it really is valalrai... but proceeded on to make the chutney... the chutney tasted exactly like what I have had in India... so, kindof confirmed it's vallarai...:)
is there diff varieties in vallarai keerai?... still wondering Y it has a diff smell & texture!!!...
Hmmm... still have a BIG bunch... I used up not even 1/10th of the bunch y'day... wondering if I'll use up the rest without wasting... Any recipe that uses LOTS of vallarai or those that can be preserved for sometime?...
Hey BG, made vallarai thuvaiyal-ur style, y'day... just loved it... Thanks for the recipe...:)Quote:
Originally Posted by bingleguy
No new vallarai recipes so far... I guess I'll have to make chutney/thuvaiyal everyday for the next 10 days to finish off that bunch... :roll:
Dev: I'll check my file and see if there is anything that can be made out of vallarai :) in the mean time you can send me some vallarai thuvayal :)
:D Sure, Anou... :wink:Quote:
Originally Posted by Anoushka
Can someone give me a tip to sustain the greeness of palak while cooking?
Don't cook it too long. Cook till it is lightly blanched or add it in the end.
Generally lime and its juice are used to retain the colour of any vegetable once its cut. It may work for cooking/cooked vegetables as well - can anyone confirm this please?
Thanku dev & dsath- I'll try the lime juice trick & let you know
Dev: unfortunately I have only recipe for vallarai keerai thovayal in my file!
as per the recipe here (aval vikatan)
1 cup keerai
1 cup pearl onion,
8 pods garlic
3 tomatoes
gooseberry sized tamarind ball
salt as reqd
1tsp mustard
2 tsp urid dal
6 red chilli
2 tbsp table spoon
clean the green leaves and set aside...
Heat the oil in the kadai, add mustard and urid dal for seasoning, add red chilli, onion, garlic and the green leaves. In the end add salt and tamarind and stir and remove from heat. Once cold, make a paste and it will be ready to eat :)