GRAMATHU SAMAYAL PDF

In a big bowl, mix chicken pieces with lemon juice, salt, and chilli powder. Keep aside for half an hour. Mix all the other ingredients of marinating and rest it for minimum hours. Heat oil in a sauce pan and onion on a low flame till it turns brown.

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Syam of dhinamum ennai kavani sent me the video clipping of the segment. Syam cannot thank you enof!!! Ok now to the recipe. What IS sundakai anyway?? Its then fried in oil. Frying makes it very crispy. This makes it a very tasty compliment to curd rice. Another classic recipe is sundakai vatha kozhambu — a tangy fiery sauce with plenty of pearl onions and garlic along with the dried sundakai.

The honey like consistency of this sour, hot and bitter kozhambu sauce is to die for. Tastewise the fresh berry will be bitter in taste much like bittergourd and is said to be good for the stomach. It is claimed to remove the worms in stomach and helps in clearing stomach ulcers. Here in US we dont get fresh sundakai but dried form is available. This recipe calls for fresh sundakai. Paravai paati says that kids will not eat fresh sundakai as they are bitter, so serving them as crispy pakoras is a good way to disguise them.

This weeks recipe and ingredient are classic reasons for registering gramathu virundu — to rediscover forgotten ingredients. If any of you has access to fresh sundakai and are trying out this recipe dont forget to take a picture — and send me a link!! Here goes her demo.

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