Manathakali
leaves are having medicinal values so also the manathakali. My stomach
was upset and I do not want to have any heavy food. I thought of
making kichadi for dinner. When I went to water the plants, saw the
manathakali plant which was in my balcony garden. So I decided to make
kichadi with the leaves along with moongdal and rice. You can also use
samai arisi for this.
Since
I want to have light food in the night, I prepared this and had it with
the Wet Narthangai which I had brought from Nagercoil when we visited
one of my husband's colleague there.
Coming
back to the recipe, I prepared this for the dinner and served hot with
narthangai and roasted papad to my husband. I just had the kichadi with
narthangai and was very tasty.
Let us look at the recipe now:
kichadi with manathakali leaves |
Ingredients:
¼ cup
|
Rice
|
2 tbsp
|
moongdal
|
½ cup
|
Manathakali leaves chopped
|
½ tsp
|
Cumin seeds
|
2 tbsp
|
Oil
|
1
|
Tomato finely chopped
|
1
|
Onion finely chopped
|
1/4cup
|
Thick curd
|
A generous pinch of asafoetida
|
|
¼ tsp
|
Crushed black pepper
|
¼ tsp
|
Turmeric powder
|
½ tsp
|
Salt
|
2 cups
|
water
|
Method:
1. Wash and soak the rice and moongdal for 15 minutes.
2. Heat oil in cooker. Add cumin seeds, when it sizzles, add the asafoetida, black pepper, onion and saute for few minutes. Add the tomatoes, cook till half done. add the manathakali leaves and saute for 5 minutes.
3. Add the curd and cook till the tomatoes are cooked and completely the veggies are dried.
4. Add the rice, moongdal, two cups of water, turmeric powder, salt and pressure cook for 3 whistles in medium heat.
5. Allow to cool down the pressure. Your manathakali leaves kichadi is ready to serve.
How to serve:
serve hot with papad, pickle and raita of your choice.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE WELCOME.
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