Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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Tag: north indian style pickle

August 11, 2019August 11, 2019 samagniblog

Instant Green Chili Pickle

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Tubers have hit the market. Good time to make some taro / colocasia / arbi / chembu wafers. Unlike potato, banana, tapioca, and Jackfruit wafers, taro wafers cannot be found in the market. To make these wafers, you need the bigger (thicker and longer) variety of taro and not the commonly found small round ones. Wash, peel, and slice into thin even round slices and deep fry in oil. When the slices turn crisp, add a spoon of salt water into the oil. Close with a lid to avoid oil splashes. Remove the wafers from oil. #wafers #taroroot #tarotuber #colocasia #arbichips #arbichipsrecipe #chembu
It is the season of tubers and Pacha tuvara (Raw pigeon peas or Toor from which toor dal is made). My favorite from this season is Chinese Potatoes or Koorka as Mallus call it. It is a tuber that is difficult to clean but the end result is worth all your time and effort. There are easy ways to clean this hairy and muddy root vegetable. Just dump them inside a gunny sack (or any thick piece of cloth or even sturdy plastic bag) and then beat them on the floor or a stone surface. Then use your hands to scrape over the cloth so that the koorkas brush against each other. Do this for about 5 minutes and most of the koorka peels come off. Put them inside water and use your fingers to rub the remaining peels off. Koorkas are ready to be cooked. Koorka recipes coming soon. #koorka #tubers #wintervegetables #chinesepotatoes
A simple eggplant stir fry with roasted spices (coriander seeds, dry red chilies) and tamarind for tang. #eggplant #brinjal #aubergine #purplevegetables #purple
A very happy Deepavali. Wishes of light and prosperity to all.
Avalakki upkari is a quick and tasty South Canara style breakfast dish made with poha / beaten rice flakes. Simply mix a cup of thin poha finely chopped onions (optional), grated carrots, grated coconut, coriander leaves, and salt. Use your hands to mix them well, only then the moisture of the ingredients coat well in the poha and help moisten it. Heat oil and splutter mustard seeds, a pinch of asafetida, finely slit green chilies and curry leaves. Add this to the poha and mix well. Let it rest for 5-10 minutes. Serve along with boiled sprouts for a complete meal and balanced nutrition. #avalakki #avalakkiupkari #southcanarafood #beatenriceflakes #poha #indianbreakfast #indianbreakfastrecipes #food
Neer dosa with spinach served with mix vegetable korma, coconut chutney and podi. A good gluten free option for people who are acidity prone and cannot tolerate fermented dosas.

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