USIRIKAYA PACHADI

INGREDIENTS

Grated Usirikaya – 1 cup

Oil – 1 cup for frying usirikaya,

Red chilli powder – 5 tbsp

Fenugreek powder – 1 tsp

Turmeric powder – 1/8 tsp

Mustard powder – 1 tsp

Salt to taste

Lemon juice – 3 tbsp

TALIMPU

Oil – 1/2 cup

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 10

Asafoetida -1/8 tsp

Broken red chillies – 8 pieces

Curry leaves – 2 springs

PROCEDURE

1. Wash and pat dry usirikayas. Grate them using a carrot grater. Keep aside.
2. Heat 1/2 cup of oil in a pan and add grated usirikaya. Fry on medium flame till colour changes.
3. Switch off the flame and add lemon juice. Mix well and keep it aside.
4. Take a bowl. Mix red chilli powder, turmeric powder, salt, fenugreek powder and mustard powder. Mix well keep it aside.

TALIMPU

1. Heat oil in a pan. Add mustard seeds. When mustard seeds start to crackle, add cumin seeds, fenugreek seeds. Then add mashed garlic, red chillies , curry leaves and asafoetida.
2. Fry for 1 to 2 minutes. Switch off the flame.
3. Mix it with grated usirikaya. Add all the dry masalas to it. Mix well.
4. Check out the seasonings. Goes well with idli , dosa and rice.