Small Potato Fry

This potato fry is very tasty 

Ingredients

Small Potatoes..................1/2 KG
Mustard Seeds..................1tsp
Turmeric Powder...............1/4 tsp
Red chili Powder...............1tsp
Asafetida Powder............1/4 tsp
Curry Leaves.....................few
Salt to Taste

Method

Boil the potatoes and peel the skin.
Heat a pan with oil add mustard seeds. 
When it splutters add the potatoes, salt, turmeric asafetida ,curry leaves and chili powder
Fry for five minutes. 
Eat with rasam/sambar rice.

Manga Chemmanthi

 Manga Chammanthi (Mango Chutney) 

This chutney is very healthy  chutney. We use coconut, ginger, green chili, manga and curry leaves. Eat this chutney with hot rice
.

Ingredients

• Raw Mango..........................1
• Coconut................................1cup
• Green Chili............................6
• Chopped Ginger....................2 tbsp
• Curry Leaves........................1/4 cup
• Salt to Taste

Method

• Remove the skin of the mango and cut into small pieces.
• Grind all five ingredients with salt.
• Add little water and grind coarsely.
• Serve with hot rice and pappadams.
• This chammanthi is famous in Kerala side.

Veppilakatty

Veppilakatty:This is a type of pickle/dry chutney  and famous in South India.Shelf life for this  for more than six months. Veppila means neem leaves in Malayalam. But in this dish there is no neem leaves.It is wonderful chutney ready made  available in South India.Simple ingredients and great taste.Try it out

Vepilakatty

Ingredients

• Lemon Leaves.................................... 1 cup
• Curry Leaves.......................................1/4 cup
• Red Chili..............................................10
• Ajwain (Omam)....................................2tsp
• Asafoetida............................................1 small piece
• Tamarind..............................................small ball sized.
• Salt to Taste

Method

• Wash the leaves and remove the center stem of lemon leaves
• Add all ingredients together and grind into a thick paste with out adding any water
• Grind in small blender. In our native place we grind in the ural with olakkai.
• Make small balls and keep.You can use narthankai leaves/( citrus leaves)lemon leaves .
• Unique recipes are prepared  with ural and ulakkai .
• Eat with thair satham(Yogurt Rice)
• Keep in a tight bottle so that the moisture remains.