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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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