This is a very unique dish in our hometown, which is always served as a side dish along with neychore(gheerice), mutton or chicken curry, paruppu(moong dhal), pappadam and thayir pachadi(raita). The rice is served in a white ceramic plate, and these side dishes are served in small individual ceramic soup bowls called "thanni pinganam" and the big pappadam will cover the whole rice plate. The combined aroma of these different dishes is defnitely out of this world.
Ingredients:
1 cup mango
1 cup cucumber
1/2 cup eggplans
1/2 cup papaya optional
1 big lemon
1/2 cup tamarind water
2 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp sambar powder
Ingredients for dry roast
4 whole red chilli
1 1/2 tbsp coriander seeds
1/4 tsp fennel seed
1/2 tsp whole jeera
1/4 tsp fenugreek seed
1/4 inch cinnamon stick(optional)
Ingredients for tempering
1 tsp mustard seeds
few sprigs of curry leaves
5 or 6 dried whole red chilli
2 tbsp finely chopped shallots or red onion
2 tbsp oil
Method:
Peel and cut all the vegetables into small cubes. Cut lemon and eggplants with their skins. In a pot add all the cut vegetables, turmeric powder, chilli powder, salt to taste and 1 cup of water and cook till the vegetables are 3/4 th done. Now add the tamarind water and let it cook for another 10 minutes. Dry roast the ingredients and grind it to a coarse powder. Add this as well as the sambar powder to the cooked vegetables and simmer it for 5 minutes.Turn off the stove. Heat a pan and add 2 tbsps oil, add the mustard and let it pop, then add red chilli, curry leaf and the shallots and fry till golden brown. Pour this over the vegetables and its ready to be served.
1 cup cucumber
1/2 cup eggplans
1/2 cup papaya optional
1 big lemon
1/2 cup tamarind water
2 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp sambar powder
Ingredients for dry roast
4 whole red chilli
1 1/2 tbsp coriander seeds
1/4 tsp fennel seed
1/2 tsp whole jeera
1/4 tsp fenugreek seed
1/4 inch cinnamon stick(optional)
Ingredients for tempering
1 tsp mustard seeds
few sprigs of curry leaves
5 or 6 dried whole red chilli
2 tbsp finely chopped shallots or red onion
2 tbsp oil
Method:
Peel and cut all the vegetables into small cubes. Cut lemon and eggplants with their skins. In a pot add all the cut vegetables, turmeric powder, chilli powder, salt to taste and 1 cup of water and cook till the vegetables are 3/4 th done. Now add the tamarind water and let it cook for another 10 minutes. Dry roast the ingredients and grind it to a coarse powder. Add this as well as the sambar powder to the cooked vegetables and simmer it for 5 minutes.Turn off the stove. Heat a pan and add 2 tbsps oil, add the mustard and let it pop, then add red chilli, curry leaf and the shallots and fry till golden brown. Pour this over the vegetables and its ready to be served.
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