We made Nendran Chips and since the peel of Nendran was amazingly fresh, Amma had no heart to throw them! So she decided to make this delicious sabzi which is a great side dish along with rice and Sambar | Rasam.
INGREDIENTS
1/2 cup Karamani | Cow Gram
3 Nendran Vazhakkai | Nendran Banana's Peel
3 Nendran Vazhakkai | Nendran Banana's Peel
1 tblsp Buttermilk
500 ml Water
500 ml Water
2 Green Chilli, finely chopped
1 tsp Haldi | Turmeric Powder
1/4 tsp Rai | Mustard Seeds
1 tsp Haldi | Turmeric Powder
1/4 tsp Rai | Mustard Seeds
1 tsp Channa Dal
1 tsp Oil
5 Kadhi Patta | Curry Leaves
1 tsp Oil
5 Kadhi Patta | Curry Leaves
To taste Salt
1 tsp Fresh Coconut, grated
1 tsp White Til | Sesame Seeds, dry roasted
METHOD
- Wash and soak Karamani till they become soft. Best is to soak them overnight.
- In a vessel add water and buttermilk. Mix and keep this ready.
- Finely chop Nendran Peel and add them to the buttermilk water mix. This has to be done to prevent them from changing colour.
- Wash the Nendran Peel in clear water, drain them and then add them to a vessel along with soaked Karamani. Add haldi and salt, with very little water. Pressure cook for 2 whistles.
- Remove the cooked Nendran Peel and Karamani mix from the pressure cooker, once the pressure is released. In case there is any water in the vessel, drain it. You can add little buttermilk and salt to this water and have it as a refresher!
- In a kadhai, heat oil and add rai, channa dal and curry leaves.
- When rai splutters, turn the gas on low and add cooked Nendran Peel and Karamani mix. Stir well.
- Add finely chopped green chillies and mix well.
- After 2 minutes, switch off the gas.
- Transfer the dry sabzi to a serving dish.
- Garnish with fresh grated coconut and dry roasted white til.
- Serve Karamani Nendran Peel Thoran as a side dish for Steamed Rice with Sambar | Rasam.
We enjoyed this wonderful Karamani Nendran Peel Thoran with Tomato Rasam.
About C R Meena
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