Monday, September 04, 2006

Recipe: Nendrankai Peel Thoran

Next are the Nendrankai peels.

A thoran (porial) with Nendrankai peels is the most favoured item of many Keralites. Many people go to the chips shops to get the peels that the shops discard anyway. The peels thoran is very tasty and nutritious.


Nendrankai peels
Dry cowpeas 100gms
Coconut gratings 2 tbsp.
Green chillies 2 nos.
Curry leaves 1 sprig
Turmeric powder 1 tsp.
Cooking oil 2 tbsp.
Mustard seeds 1 tsp
Split urad dal 1 tsp.
Salt to taste

(In Kerala coconut oil is used, which renders a
special flavour to the curry}


Soak the cowpeas overnight. Drain the water Slit the nendrankai peels intothin strips lengthwise, about ½ cm wide. Then cut them into tiny pieces about ½ cm square. Pressure cook the cowpeas and peel pieces, with enough water for three whistles. Cool, remove and drain the excess water. Heat the oil, add the mustard seeds. When they start spluttering, add the urad dal. When the dal turn light pink in colour, add the curry leaves and the boiled vegetable and cowpeas. Add turmeric powder and salt and stir fry until all the water is evaporated and the vegetables get coated with the oil. Grind the coconut with green chillies and add to the vegetables and stir fry for 2 more minutes. Remove from heat.


More Onam recipes to follow

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