Happy Ugadi a new year for Andhra, Karnataka and Maharashtra people, few of other people also celebrate
this with a different name, but this festival will not fall on the same day as
Tamil New Year each year it varies. We use to serve a special food for god on
this day since I don’t get the main ingredient here I was unable to do. Its nothing
but neem flower, this is the only day I use to taste neem flower neem flower
abishekam, reason behind this is, there will be happiness, sadness, anger, surprise
in our life we need to accept everything in the following year.
Most of my readers know yesterday I posted Ragi Mudde, and
here is the side side for that. Its called Nugge yele uppu Neeru in kanada, which
means” Nugge yele” as drumstick leaves uppu
means salt and neeru means water these are the main ingredients for this dish
too. It doesn’t need any particular measurement, everything is your choice. A very simple dish but a taste one, even you can have this
for rice.
In my childhood I hesitate to eat drumstick leaves need to
say even to try, after I tasted this uppu neeru with ragi mudde it was my
favorite, when I was pregnant I started to crave for this food, during that
time I didn’t get drumstick leaves here. Recently I found this in a Thai store
and started to cook this often.
Ingredients:
Drumstick leaves
|
2 cups
|
Milk
|
¼ cup
|
Garlic pods
|
2
|
Salt
|
as per taste
|
For spice powder:
|
|
Peanut
|
½ cup
|
Dry red chili
|
2
|
|
|
Directions:
- Clean the drumstick leaves and keep ready.
- Heat little water and once it start to boil add this leaves and enough salt cover and cook until tender.
- Finally add crushed garlic and allow cooking for a minute, add milk and turn off the stove.
- Heat a drop of oil and roast red chili on low flame for few minutes. Allow it to cool and grind to course powder with peanut.
- When you start serving sprinkle the spice powder on top of the uppu neeru. Take a bit of ragi mudde dip it in uppu neeru and enjoy.
Tips:
- No need to worry if you don’t get drumstick leaves you can try this with, spinach, or kale, Chinese long beans(Thatakkai), Indian long beans (avaraikkai), fresh avaraikkai seeds and fresh tatakkai seds for this you need to pressure cook the seeds first.
- Depending on your taste increase the dry red chili, you can store this powder and use it for most of the nattu kai poriyal at the end like adding coconut it will taste good.
- If you are non-vegetarian chicken and mutton kulambu will also go with this ragi mudde.
- Peanut chutney will also go with this.
Linking to: To check other Blogging
Marthorners
15 comments:
Wow now that's such an authentic dish..very nice reading abt this..
such an healthy recipe :) very nice post dear
So authentic dish..Love your writeup.
Wat a super healthy dish, love the colour of the saaru,very pleasing.
nice post, and good u meantioned about using optional leaves , i dont think we get drumsticks leaves here
Finally I get to see a curry with drum stick leaves..I had heard about it, but great to have the recipe.
such a healthy recipe...
What an authentic dish. Looks yumm!!
"Nugge Yele Uppu Neeru" Thombha sennagi thruthathae ....
"Nugge Yele Uppu Neeru" Thombha sennagi thruthathae ....
A healthy combo ..
Thanks for sharing this recipe, that too in detail. Its interesting to learn new recipes like this :)
Loved reading this post Manju. We do have a drumstick tree and now I know what to make with the leaves. Loved the first pic :)
This is such a lovely post. Amma makes the dry version of nugge yeli poriyal..this is new and i am going to try this
Hearing about the dish for the first time. Love that pretty color.
Post a Comment