Search This Blog

Sunday, August 2, 2009


I went to chennai for a short trip last week.
It always gives pleasure to vist our native place
that too when you come back after a stay in other
country.Though in Hyderabad which is my hometown,
it gives great happiness to meet relatives after
a gap of one year.Not to mention about the festive
feeling the moment you land in chennai and pass
through the streets where you come accross the
temples and the flower shops with the aroma of
malligai welcoming you. Being the month of
AADI, you can witness the subeeksham everywhere.
The season of Amman festival in Hyderabad (called
Ammawari Jatra) just finished,I had chance to
witness people making KOOZHU in front of temples
in chennai.
I met my sisters-in-law in chennai, and had opportunity
to exchange views about many traditional recipes and
the posts i made in my blog.They too were ready to
share the signature recipes of their in-law's and
the ones which my husband's grandmother used to make.
I like to post them in my blog.

Paruppu usili called ARAICHU KELARAL by Iyengars is
common.Usually the vegetables used to make the same
are French Beans,Cluster Beans and my mother used to
make with snake gourd too.The practise is, when the
quantity of vegetable is less which is not enough
to make a side dish as curry for a family consuming
1/2 kg, they resort to paruppu usili which increases
the quanity because we add dals for the making
with the less quantity of vegetable.This recipe also
finds place in the menu of all the functions where
food is served in pandhis.
But for a change I had this vendaikai/Bendi paruppu
usili in my sister-in-law's place which is prepared
in their Mylapore house.They are from Thiruvahindrapuram.


Vendaikai 1/2 kg

For usili-grind to coarse paste:

toor dal 1 cup

Red chillies 5

Lg little


For tempering:

Mustard 1 tsp

Udith dal 1 tsp

chena dal 1 tsp

Red Chillies 2

Curry leaves

Soak dal in enough water.Clean and cut bendi. Heat oil add bendi and saute.
Add salt required for bendi and fry till done.When it is crispy remove and keep aside.
Grind soaked dal adding red chillies, salt and Lg to a coarse consistency.
Heat oil in pan and add tempering items and ground dal paste and saute.
when done and look almost fried add cooked bendi and mix well.Fry for a while and see that
the bendi peices dont stick to each other.The curry should look dry.

No comments:

Post a Comment