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Saturday, 24 January 2015

Rajapalayathu Keerai

Shared by :  A K Ganga Prasad
Dated : 23/01/2014

Arai Keerai – 1 kattu
Garlic big – 10 teeth
Tomoto medium – 4
Onion Big – 4
Gingili oil – as required
Green Chilli – as required
Mustard – as required
Salt – to taste

Remove leaf from the Arai Keerai and wash, clean and filter it removing dust and mud.  Take 2 onion, peal the skin and cut slice it .  Peal garlic  Steam cook sliced onion, garlic, tomato, chilli and cleaned araikeerai. let it cool down after fully cooked.  Slice the remaining onion into small pieces.  Keep oil in frying pan and bring it to full heat. Put mustard seeds. After mustard blasts put sliced onion and sauté well.  In the meanwhile nicely grind the cooked items in mixie.  Once the onion is sauted add the ground items. Add salt as required. Once oil forms on the top stop the fire. THE ENTIRE PROCESS SHOULD BE DONE ON LOW FIRE ONLY.  The preparation will be yummy when taken with rice.  The same can be kept for months refregirated.  as dictated by Mrs. G. Rajalakshmi

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