Karthigai Appam | Gothumai Appam | Instant Wheat Appam
Karthigai appam is a traditional sweet dish made during the festival of Karthigai Deepam in Tamil nadu.
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Pori Urundai is a traditional sweet made during Karthigai deepam festival as a neivadanam in Tamil Nadu.
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Pesarattu is a traditional dosa variety very famous in Andhra Pradesh made with whole moong dhal. Pesara means
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Mysore rasam is a very classic rasam variety made with freshly ground special rasam powder.
How to make Kathirikai Kosamalli in pressure cooker
Kathirikai kosamalli/ kosumalli is a mildly flavoured traditional south Indian side dish made with brinjal(Kathirikai ).It is very famous in Chettinad region.It is usually served with idiyappam but it goes very well with idli, dosas too. I have cooked this dish in a pressure cooker. check out how to make this yummy traditional kathirikai kosamalli or kosumalli in pressure cooker.
INGREDIENTS
Brinjal-8 nos chopped into random cubes
Potato-1 no big chopped without skin
Onions-2 nos chopped
Tomatoes-2 nos chopped
Tomatoes-2 nos chopped
Green chillies-2 nos chopped fine
Tamarind extract - from gooseberry sized tamarind
Salt to taste
Mustard seeds-1/2 tsp
Urud dhal-1 tsp
Oil- 2 tsps
Curry leaves few
Coriander leaves few chopped fine
Next add the brinjal and potato,tamarind extract,salt, little water just enough to cover the veggies.
Cook for 3-4 whistles.
Mash the vegetables well.check the consistency, add water if required. The gravy should be slightly watery.
Garnish and serve hot.
Preparation Time -15 mins
Serves-4
METHOD
Heat oil in a pressure cooker add mustard seeds,urud dhal,curry leaves allow it to splutter add green chillies, onion and tomatoes saute for a minute.
Next add the brinjal and potato,tamarind extract,salt, little water just enough to cover the veggies.
Cook for 3-4 whistles.
Mash the vegetables well.check the consistency, add water if required. The gravy should be slightly watery.
Garnish and serve hot.
Preparation Time -15 mins
Serves-4
How to make Semiya idli or vermicelli idli
Semiya idli is a traditional instant idli variety made with vermicelli and curd. It requires only 30 minutes of fermentation.
