PULINCHIKKA OZHICHU CURRY / IRUMPAN PULI CURRY / BILIMBI CURRY

Good Morning Friends... Have a healthy day!

Yesterday I got some bilimbi  (pulinchikka) from market and I made bilimbi pickle. I have heard that bilimbi is good for making rasam and ozhichu curry. So I tried this recipe today which I got early from a facebook post and my family members and friends like its taste. So I am sharing this with you. It is very easy to prepare

BILIMBI CURRY

INGREDIENTS


Bilimbi - 10 (cut it into small pieces)
Coconut (grated) - 1 cup ( first consistency milk, second consistency milk)
Turmeric Powder - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Dried chilli - 2 + 1
Rice - 1 teaspoon
Fennel seeds - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Cooking oil - 1 teaspoon
Curry leaves - 2 springs
Salt - to taste


METHOD

   Roast rice, fennel seeds and 2 dried chillies in a pan. Grind it to make a smooth paste. Take bilimbi pieces in a clay pot ( manchatti). Add second consistency milk, turmeric powder, chilli powder, rice paste and salt to the clay pan. Cook well until the whole water evaporated from the bilimbi mix. Then add the first consistency milk and heat for some time. Don't allow it to boil. Turn off the flame.

   Now splutter the mustard seeds, dried chilli and curry leaves in hot coconut oil and pour it over the curry and cover it with a lid for 10 minutes, Bilimbi ozhichu curry is ready. Have it with meals.

NB: We can use ground coconut paste instead of coconut milk. Then cook bilimbi in water instead of coconut milk. Add coconut paste  with water instead of first consistency milk.

Try this recipe and share your comments please..

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

MATHANGA KADALA ERISSERI / PUMPKIN CHICKPEA ERISSERI / PUMPKIN CHICKPEA CURRY WITH ROASTED COCONUT

Hai friends... Today I am adding a traditional recipe for you..

   Erissery is one of the traditional recipe of Kerala. It is usually made with Pumpkin, Red beans and roasted coconut. This is one of my favourite dish for rice especially in Onam sadya. Here in this special recipe I added chickpea instead of red beans and it is very tasty.

PUMPKIN CHICKPEA ERISSERY

INGREDIENTS

Pumpkin - 250 g
Chick pea - 1 cup
Grated Coconut - 1 cup + 1/2 cup
Chilli powder - 1/2 teaspoon
Garlic - 3 pod
Cumin seed powder - 1/4 teaspoon
Dried chilli - 3
Curry leaves - 3 springs
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dal - 1/4 teaspoon
Coconut oil - 1 1/2 teaspoon
Salt - to taste


METHOD


   Soak chick pea for 6 - 8 hours. Wash well and cook chick pea with turmeric powder, water  and salt  in cooker and keep aside. Peel the skin of pumpkin and cut it into small pieces. Cook pumpkin pieces with turmeric powder, chilli powder, salt and water. Grind 1 cup  grated coconut, garlic and cumin seed powder to make a  paste. Add this paste to the cooked pumpkin and cook for 5 minutes more to disappear the raw smell of the coconut paste and mix well. Then add the cooked chick pea to this curry and mix well. Turn off the flame.

   Heat oil in a pan. Splutter the mustard seeds and urad dal into it. Add dried chillies, curry leaves and 1/2 cup grated coconut to it and roast it until coconut turn brown. Turn off the flame and pour this mix to the curry and mix well. Tasty and healthy Pumpkin Chickpea Erisseri is ready to serve. Enjoy..

Try this recipe and share your experiences with me on my blog My Magic Recipes. I am expecting your comments and suggestions for improving my recipes. Thank You for visiting my space.


BINDU JAYESH
bindurohinipillai@gmail.com