This version of Pagarkai Fry using curd instead of Tamarind is a very good side dish for Sambar Rice, Rasam Rice , Kuzhambu Rice or any Variety Rice.
Ingredients :
Pagarkai 250 gms.
Curd 1/2 cup
Onion 1
Chilly powder 1/2 to 1 tsp.
Oil 3 tbsp.
Salt, Turmeric Powder
Mustard, Split Urad Dhal, Curry leaves
Method :
1. Churn the curd into thick butter milk by adding 1/4 cup of water.The curd should be
little sour.Soak the sliced Pagarkai with little salt in the curd for 15 to 30 mins.
2. Heat oil, add Mustard, Split Urad Dhal and Curry leaves.When the Mustard splutters,
add onion and saute well. Then add the Pagarkai, discarding the Butter milk.
Add salt.Stir on medium flame.
3.Within 5 mins. the veg. may get half cooked. Then add Chilly powder and Turmeric
Powder.Saute on a low fire for 5 mins.A mild aroma of ghee may come out of the
the curd, sticking to the Pagarkai.Switch off. A tasty combination is ready for any Rice.
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| Pagarkai Fry |
Ingredients :
Pagarkai 250 gms.
Curd 1/2 cup
Onion 1
Chilly powder 1/2 to 1 tsp.
Oil 3 tbsp.
Salt, Turmeric Powder
Mustard, Split Urad Dhal, Curry leaves
Method :
1. Churn the curd into thick butter milk by adding 1/4 cup of water.The curd should be
little sour.Soak the sliced Pagarkai with little salt in the curd for 15 to 30 mins.
2. Heat oil, add Mustard, Split Urad Dhal and Curry leaves.When the Mustard splutters,
add onion and saute well. Then add the Pagarkai, discarding the Butter milk.
Add salt.Stir on medium flame.
3.Within 5 mins. the veg. may get half cooked. Then add Chilly powder and Turmeric
Powder.Saute on a low fire for 5 mins.A mild aroma of ghee may come out of the
the curd, sticking to the Pagarkai.Switch off. A tasty combination is ready for any Rice.
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