Karigal, Uperigal and Podigal
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177. Karima Powder
Ingredients :
Red Chilly - 2½ palam
Pepper - ¼ palam
Cumin Seed - ⅛ palam
Coriander Seed - 4 palam
Turmeric - ⅛ palam
Asafoetida -Veesam 1/16 palam
Bengal Gram -2½ palam
Black Gram -2½ palam
Rice -3 palam
Curry Leaves -½ palam
Method :
1. Roast all the above ingredients separately except red chilly and asafoetida. Care should be taken not to burn the ingredients.
2. Place the asafoetida on the fire and make it into powder. Then combine everything and grind into a smooth paste and place it in a stone vessel. 3. Later wherever it is mentioned as karima powder in any of the dish just replace this powder.
178. Brinjal curry
Ingredients :
Brinjal - 12 palam
Ghee or Oil - 1½ palam
Chilly - ¼ palam
Mustard Seed - ⅛ palam
Black Gram - ¼ palam
Water - ⅛ padi
Tamarind - ¼ palam
Powdered Salt - ½ palam
Karima Powder - ½ palam
Cooked Pigeon Pea - 2 spoon
Grated Coconut - 2½ palam
Method :
1. Take out the stem from all the brinjal and cut into small pieces and put them in water. Take the oil or ghee in a vessel which did not become sticky by frequent cooking.
2. When the oil or ghee is heated add the chilly,black gram,mustard seed and temper as described in the 22nd recipe. Then add the brinjal pieces and sprinkle some water and close with a lid.
3. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue. Pour this tamarind water in the vessel in which brinjal is cooking.
4. Stir nicely from all the four sides and close with a lid till brinjals are evenly cooked. Lastly add the salt,karima powder,cooked pigeon pea one by one into the curry and stir nicely. 5. After 2 minutes take out from the fire and add the grated coconut.
179. Raw Banana Curry
Ingredients:
Raw Banana - 12 palam
Ghee or Oil - 1 palam
Chilly - ⅛ palam
Mustard Seed - ¼ palam
Black Gram - ¼ palam
Water - 1 ½ padi
Tamarind - ½ palam
Turmeric Powder - veesam 1/16 palam
Jaggery - ¼ palam
Roasted Chilly Powder - ⅛ palam
Powdered Salt - ¼ palam
Karima Powder - ½ palam
Grated Coconut - 2 palam
Method :
1. Apply some water or gingely oil in hand and remove the stem and skin of the raw banana. Cut into small pieces and put them in water so that it will not turn into black.
2. Take oil or ghee in a vessel which has not become sticky by frequent cooking and heat it. Temper with mustard seed ,red chilly and black gram as mentioned in 22nd recipe.
3. Add the cut raw banana into the temper, sprinkle some water and stir nicely with a spoon and close with a lid. If we stir with iron spoon banana will become black.
4. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue. 5. Add turmeric powder,jaggery to the tamarind extract and when the banana is half cooked add the chilly powder,salt,karima powder to it and stir it nicely.
6. When it is completely cooked add the grated coconut and mix it.
180. Snake Gourd Curry
Ingredients :
| Snake Gourd | - | 12 palam |
| Ghee or Oil | - | 1 palam |
| Chilly | - | ⅛ palam |
| Mustard Seed | - | ⅛ palam |
| Black Powder | - | ¼ palam |
| Powdered Salt | - | ¼ palam |
| Karima Powder | - | ½ palam |
| Grated Coconut | - | 1 ½ palam |
Method :
1. Select the snake gourd which is tender and remove the stem and edges. Then cut into strips.
2. Take oil or ghee in a vessel which has not become sticky by frequent cooking and heat it. Temper with mustard seed, red chilly and black gram as mentioned in 22nd recipe. After tempering add the snake gourd and sprinkle some water and close with a lid.
3. When it is ¾ th cooked add the salt, karima powder and grated coconut one by one and stir it nicely .