Peerkankai - 1 / 2 kg
Dry red chillies - 6
Tamarind - 1.5 inch size
Oil - 2 tsp
Oil, mustard seed, urad dhal
Remove the skin of Peerkankai. Chop it.sauté in oil.keep aside to cool.
In same kadai heat a tsp of oil add Asafoetida then chillies and finally tamarind. Mix this to perkankai and grind it into smooth paste.add the tempering
NOTE : Please taste the peerkankai
Coriander - 2 bunches
Dry red chillies - 8
Thil ( ellu) - 1 tsp
Urid dhal - 2 tbsp
Tamarind - small lemon size
Jaggery - 1 tsp
Oil - tsp
Asafoetida - 1big piece
Mustard seeds, urad dhal
Remove the stem of coriander and keep aside.now chop the coriander . Heat a kadai with a tsp of oil fry the given ingredients except coriander. Remove & keep aside. Add some more oil
Chennai's Carnatica revelry!!!
Hello from Chennai!
Yea, its special to be in Chennai in December for all the right and wrong reasons...
The tsunami, MGR death, Floods of 2015, Vardha cyclone of 2016 and worst of all Amma's untimely death.
As if to make up for all the natural calamities and to soothe the strained hearts, Chennai more than made it up with its mellifluous music and visually delightful dance dramas.
Those men and women, old and
Recently, read an article. A much circulated one, in social network.
Its all about, if we wish to be a carrot, an egg or a coffee bean. The conclusion says, we should be like coffee.
This has been in my mind for sometime now. Pondering more, here's what I felt.
This is my own personal interpretation - with all due respect to the writer, who first wrote the article.
Carrot goes in the hot water hard, comes out soft.
Egg goes in fragile and comes out hard.