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Milagushyam and Manjal Poosani Puli Pachadi

Milagushyam and Manjal Poosani Puli Pachadi - Hallo friend Health - Care- Recipes, At the time of this article's titleMilagushyam and Manjal Poosani Puli Pachadi, we have presented information about cooking , beauty , care , health , recipes that hopefully can provide benefits to our daily life.

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Milagushyam and Manjal Poosani Puli Pachadi

Milagushyam is the gravy in which the vegetables are cooked with lentils and pepper without adding coconut and tamarind.  It is mixed with hot steamed rice and as side dish for this we make tangy Yellow pumpkin Pachadi. It is the traditional and authentic recipe of Tamil Brahmin Cuisine. 


How to make Milagushyam?



























Chop veggies like Snake guord , Brinjal, Broad beans into small cubes. Have some pieces of Drumstick too. All together get a bowl of veggies.

Take three teaspoons of black pepper and powder it finely and keep aside.

In a broad pan put 2 table spoons of thur dal and 3 table spoons of Moongh dal and add generous amount of water and boil them.

Add a pinch of turmeric powder.

When the dals are half cooked add the chopped veggies and required salt. Add more water.

Wait till the dals and veggies are well boiled.

Add the powdered pepper to the boiling gravy and wait till the raw smell goes.

When the gravy thickens switch off the stove.

In a sauteing pan heat two tea spoons of ghee and do the seasoning with mustard seeds, jeera, a pinch of asafoetida powder and lots of curry leaves.



Recipe for making Manjal Poosani Pachadi:


Heat a pan with three teaspoons of gingelly/ sesame oil. Do the seasoning with mustard seeds, urad dal, fenugreek seeds, two red chillies and asafoetida powder. Once the dals become brown add some curry leaves.


Now pour 4 cups of thin tamarind extract taken from a small lemon size tamarind and add a bowl of yellow pumpkin pieces to it with required salt and turmeric powder. Allow them to boil.

Meanwhile grind 3 table spoons of  coconut, 1/2 tea spoon mustard seeds and 3 green chillies to fine paste and keep aside.

Once the pumpkin pieces are well boiled add a piece of gooseberry size jagerry .

Now mix the coconut paste to the boiling stuff and mix well. When the gravy thickens switch off the stove.

Do the seasoning in two tea spoons of gingelly / sesame oil with mustard seeds, urad dal and 2 red chillies and curry leaves.






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