Ingredients:
250 gms shredded cabbage
3 tblspn moong dal
1 tblspn oil
2 onions finely cut
3 chillies finely cut
Half inch ginger chopped
12 pcs pepper (powdered)
1 tblspn corriender leaves finely cut
1 tblspn rice flour
1 tblspn semolina
2 tblspn maida
Salt to taste.
Method of Preparation:
The following recipe is well-known with the southern Kerala. The taste of pure coconut milk enriches this dish in a great way. I recommended below add little water while cooking, but It will be more delicious if you cooked it in coconut milk only. Fishes like Pomfret or King Fish is suitable for this dish, but can use any other fish which can make solid pieces. Prawn is also applicable.
Andhra Pradesh number one Telugu daily Eenadu published a special article on Recipe Blogs in its Saturday special page "Eetharam". Eenadu mentioned about our Blog Andhra Recipes in the article. Eendau also mentioned about other famous recipes blogs like Thotas Andhra Recipes etc.
Ingredients:
1. Boondi=100 grams.
2. Curd==500 grams.
3. Cumin seeds=1/2 teaspoon.
4. Chili powder=1/2 teaspoon.
5. Salt= sufficient.
6. Coriander leaves= 1 small pack.
Method of preparation:
1. First of all pour the curd in a small dish and then stir vigorously the curd sufficiently (to make it more liquefied) and add sufficient salt to the stirred curd in the dish and keep it aside.
2. After that, take the boondi and pour it in the water (taken in another vessel) and allow the Boondi to be in water for some more time, so that it becomes soft, and then the soft boondi is added to the already stirred curd (liquefied) (in 1).
3. Now the mixture of curd and Boondi (1 and 2) shall be placed in another dish.
4. After that add upon that mixture (3) already fried cumin powder and chilly powder and mix them properly, so that all the contents in the dish becomes uniform.
5. Finally, spray the coriander leaves on that mixture (4) and serve this curd boondi chutney to the guests.
Enjoy the Boondi curd chutney.
