Bitter Gourd chips / Karela Chips - My Amma Style

Ingredients

Sliced Bitter guard                             : 2 cups ( slightly thick slices ) 
Red chilli powder                               : 2 tsps
Turmeric powder                                : 1/2 tsp
Sugar                                                   : 1 tsp
Salt                                                      : 1 tsp
Oil

Method

In a wide bowl , add sliced bitter guard pieces , salt , red chilly powder , turmeric powder , sugar and combine well.
Keep aside for 1/2 an hour.
Deep fry in hot oil till the bitter guard turn golden brown and crisp.
Repeat the process with the remaining bitter gourd pieces..

Enjoy

Pulikachal Recipe / புளிகாச்சல்

Ingredients

Tamarind                 : 1 orange size 
Turmeric powder     :  1 tsp
Red chilly                :  10 + 3 
Grated jaggery         : 1 tsp
Coriander seeds       ; 2 tsp
Chana dal                 : 1 1/2 tsp + 1 tsp 
Sesame seeds         : 1 tsp
Fenugreek seeds       : 1/2 tsp
Gingelly oil              : 2 tbsps 
Mustard seeds          : 1tsp
Urad dal                   : 1 tsp
Peanuts                     : 2 tbsps
Curry leaves             : 2 tbsps
Asafoetida                : 1/4 tsp 
Salt

Method

Soak tamarind in little hot water and extract 2 cups of thick juice from it and strain.
Dry roast coriander seeds,fenugreek seeds, 10 red chillies,1 1/2 tsp channa dal,sesame seeds on low flame and powder it.
Heat 2 tbsps oil,add mustards seeds .
When the mustard starts to sputter add urad dal,chana dal,peanuts,remaining 3 red chillies and fry till the dal turns golden brown.

Add curry leaves,fry and add the tamarind juice,salt,turmeric powder ,asafoetida and mix everything well.

Add the grated jagger and let it boil on low flame till the raw smell of the tamarind goes off.

Now add the spice powder ,mix well and  cook till it becomes thick.

Pulikachal is now ready to mix with the rice. 

Enjoy....:)

    

Magali Kizhangu Pickle - My Amma's Recipe

Ingredients

Magali kizhangu           : 1/2 kg
Thick Curd                    : 1 lt 
Mango Ginger ( Maa inji)   : 150 gm 
Red Chillies                         : 10 nos 
lemon                                   : 5 nos
Green chillies                       : 5
Mustard seeds                      : 50 gms
Fenugreek seeds                  : 1 tsp 
Turmeric powder                 : 2 tbsps
Salt

Method
Wash & Soak the magali kizhangu for 2 hours.
Chop the lemon and keep aside.
Peel the skin and remove the middle root / fibre .
Finely chop the root.
Add the lemon pieces,salt,Chopped Mango ginger, green chillies to it  and mix well.
Let it soak for 2 days.
After 2 days , Grind red chillies, mustard seeds,fenugreek seeds to a fine paste.
Beat the curd well,add the paste and mix.
Add the magali kizhangu mixture to the curd and mix everything well.
Now the pickle is ready to serve.
Store it in an air tight container. 

Read more About Mahali Kizhangu Here.