Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Chembu (seppam kizangu/aravi/colocasia) - 200 gms
Green chillies - 5-6 nos (slit lengthwise)
Coconut oil - 4 teaspoons (20gms)
Curry leaves - 2 sprigs
Salt to taste
Peel, chop and chop colocasia into medium sized bits. Boil water in a thick bottomed vessel (enough to immerse the colocasia bits) and cook the colocasia and slit green chillies in it. Once soft, take off flame and add the curry leaves, coconut oil and salt. Keep aside with lid closed for about 1/2 hour for the flavours to mix.
1 comment:
I thought you need to add some sort of dal to Mulakeshyam. Or. at least tha tis how my mom made it.
Geeta balakrishan
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