Joined: 07 March 2007
Joined: 05 June 2006
This topic came long time ago.
FERN LEAF IN COCONUT SAUCE
( PUCHOK PAKU )
1 bundle of ferns
2 fresh red chillies
1 tbs dried shrimps soaked in water
2 small onions
1 pip garlic
1 small piece of fresh tumeric
cup thick coconut milk
Salt to taste.
Clean and cut the ferns to about 2 inches in length.
Discard the tough part.
Using a motar and pestle, pound the softened shrimps,
Fresh red chillies, onions, garlic and tumeric.
Heat about 1 tbs of oil in a wok.
Add the pounded ingredients, stir fry until oil oozes out.
Add in the cut ferns, sprinkle little water and stir fry.
Once the ferns are cooked add in the thick coconut milk.
Taste for salt and remove.
This is how the ferns look like.
The cooked dish
Joined: 05 June 2006
PASALAI KEERAI POONDU MASIYA L
1 bunch of keerai cleaned and chopped
4 pips garlic crushed
3 green chillies sliced
Salt to taste
A pinch of sugar (it retains the green in the keerai)
1 tbs ghee or oil
4 pips garlic chopped
1 medium onion sliced
tsp mustard seeds
tsp urad dal
Lime juice to taste
In a deep pot, add the chopped keerai, crushed garlic,
Sliced green chillies, salt and sugar. Add very little water
And cook the keerai. Remove as soon as it is cooked.
Cool a bit and mash it nicely. You can use the wooden mathu
Or just one spin in the mixie.
Heat the ghee, add the mustard seeds, and urad dal seeds.
Then add in the onions and chopped garlic.
Let the garlic brown a bit, it gives out a good aroma.
Pour it on the mashed keerai and mix nicely.
Add little lime juice to your taste.
Serve with steaming rice.
Joined: 31 July 2007
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