For the Mangala Vilas descendents here is a mouth-watering Mangalam-Patti favourite:
"Vendaikkai Paruppu" !! Goes very well with Molagoottal or rotis or just rice!
Tender Ladies Fingers 1/4 kg cut in 1/2 inch pieces;
Toor Dal (or Moong dal if one likes the taste of moong) 50 grams cooked;
ginger small piece cut very small;
green chilles 1 or 2 depending on level of "hot"ness tolerance! cut into small pieces;
1 or 2 tsp of cooking oil preferably gingelly oil;
Juice of one lemon (or more)
garnishing.
Splutter mustard, urad dal in the oil and and the cut chilles and ginger;
saute and and the vendaikai; fry till half cooked so that the pieces dont break while adding water; add a little water and cook till tender and then add the cooked dal. Boil for a minute or so; garnish with curry leaves and corander leaves'
Add lime just before serving.
Yummy!!!!!!! That sounds lovely Mommie! Will have to try it:) I was just thinking- this being a pattar blog, we only had a pasta recipe- nice start on the nostalgic food- now some stories and anecdotes to go with it too!
ReplyDeleteI could vividly remember the taste of this dish when you described the recipe!
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