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My grandma's recipe:
Narthangai pachadi
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How to make...Narthangai pachadi : A healthy
and tasty accompaniment to everyday dishes
By KOUSALYA GOPAL : Narthangai pachadi is a healthy and tasty side dish.
Narthangai has lots of medicinal value and is good for digestion. A traditional
dish it tastes well with dosa and curd rice.
What you need
Narthangai
- 2
Green chillies, finely chopped - 4
Red chillies - 4
Coriander seeds - 2 tsp
Fenugreek seeds - 2 tsp
Sesame seeds - 2 tsp
Asafoetida - a pinch
Jaggery - 3 tbsp
Tamarind, a lemon-sized ball - 1
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Gingelly oil - 3- 4 tbsp
Salt - to taste
Cooking instructions
Cut the Narthangai into small pieces and pressure cook with a little salt for
five minutes.
In a dry pan roast sesame seeds first and keep aside. Then heat 1 tsp oil in the
pan add coriander seeds, fenugreek seeds, red chillies and asafoetida. Roast and
keep aside. Grind to powder all the roasted ingredients.
Extract tamarind juice, nearly two cups.
Heat the remaining oil in a pan and add mustard seeds. After it splutters, add
finely chopped green chillies. Then add the cooked narthangai pieces, tamarind
juice, turmeric powder, jaggery and salt. Allow it to boil. Add the ground
powder to the gravy. Simmer for a few minutes and serve hot or chilled
( Courtesy: http://www.thehindu.com
Kousalya Gopal, a home-maker who enjoys cooking traditional recipes.
)
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