Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Chana Dal~Amaranth Curry from Nandyala

Sanagaballa Thotakura :


Fresh Amaranth Leaves (Red Spinach, Thotakura)

Regional Cuisines of India (RCI), a fresh food blogging event is started by Lakshmik of Veggie Cuisine last month. I loved this event idea very much. Great opportunity for those of us who would like to move away from restaurant created regional cuisine constraints. For example, stereotypes always associate dosa, sambar, green beans-coconut curry/poriyal and laddus with South India. The four southern sister states of India, share these. They are the Kohinoors, I agree but explore further, the chance to write/learn about the khajana of gems that sustain individual home plates are plenty. Certain recipes are much hard to find than others and that location is different for every enthusiast. You never quite know where you will find that great regional gem recipe that speaks to you. That’s why I am attracted to this concept very much. For this month, RCI is celebrating Andhra Cuisine and is hosted by lovely Latha of Masala Magic.

Although I am from Andhra Pradesh, India, I don’t dare to speak for all Andhra vasi. What can I do is to share my family recipes from Nandyala. My mother and father, my in-laws, they are all from this town and surrounding villages. The relations we have in this town go back at least 4 generations. The roots are deep. Nandyala may be a tiny town in Andhra but it sparkles like an electric dream at my blog, Mahanandi. Vijay and I are the first ones in the family who moved so far away from Nandyala. I think, that explains why the pull is so strong for us.

RCI provides me another chance to share Nandyala bounty. One special recipe is Chana dal-Amaranth Curry. The ingredients are all from around here (Seattle), but the method is from Nandyala. Fresh amaranth leaves and chana dal saut�ed with onions, grated coconut and green chillies make a deeply satisfying curry that tastes great with sorghum roti or with chapatis. Very tasty, very much Nandyala! Another must try for amaranth fans.


Chopped Amaranth Leaves and Chana Dal (Pre soaked in water)

Recipe:

I bunch fresh amaranth - washed and finely chopped, about 2 quarts
Half cup chana dal - soaked in water for about 2 hours
1 jumbo red onion - finely chopped
2 tablespoons of coconut and 5 green chillies - grind to smooth

Popu or tadka ingredients -
1 tablespoon peanut oil
¼ teaspoon minced garlic, cumin and mustard seeds

Heat oil in a wide skillet. Add and toast garlic, cumin and mustard seeds.

Add and saute onion and chana dal on medium heat for about 5 minutes. Onions become soft and chana dal turns to crisp.

At this stage, stir in the chopped amaranth leaves, along with coconut-green chilli paste, turmeric. Mix once and cook on medium-high, covered for couple of minutes until the leaves wilt. Increase the heat. Remove the lid and cook another couple of minutes until the water evaporates from the skillet. Sprinkle salt in the end, mix and serve hot.

The soft nutty chana dal plus potent amaranth makes a great combination and tastes quite good when eaten with sorghum roti or with chapatis.


Sanagaballa Thotakura with Chapati (Chana Dal Amaranth Curry with Chapati)
~ A recipe from Nandyala to Latha’s RCI Andhra Cuisine Event

Recipe Source: Amma

Posted by Indira©Copyrighted in Chana Dal, Amma & Authentic Andhra, Thotakura (Amaranth) (Tuesday May 8, 2007 at 10:37 pm- permalink)
Comments (27)

The New Home of Mahanandi: www.themahanandi.org

Lemon Grass and Curry Leaves ~ Fragrant Fried Rice


Sliced Rings of Lemon Grass

I have been cooking with lemon grass a lot lately. Thanks to the strong presence of fresh seasonal produce from Asia, I can buy almost all kinds of vibrant looking vegetables readily here in Seattle. That includes fresh curry leaves and also herbs like lemon grass etc.

Prepping the lemon grass for cooking is easy. For the supermarket variety, cut and remove upper two thirds of dried out green grass/stalk. Lower part, the white bulbous portion is what we want. Make a shallow cut lengthwise in the middle of bulbous portion and remove at least two fibrous, woodsy looking outer layers. That would reveal a pale pinkish-white, citrus smelling lemon grass root. Finely slice the root into thin rings or pound in a mortar to a coarse paste. The soothing, refreshing lemony aroma is what makes this herb so special to me and I have been adding it to tea, rasam, and sambar and also to flavor the rice, mainly in stir-fried rice recipes.

Stir-fried brown basmati rice from India with crisp tasting sugar snap peas and green beans, liberally flavored with lemon grass and curry leaves - this recipe has become the most frequently prepared rice in our home for the past few weeks. It is easy to put together, makes use of spring vegetables that snap, and filled with lots of flavor. Scrambled paneer, tofu or eggs adds the protein component and makes this a complete meal for us.


Lemon Grass, Curry Leaves, Ginger, Fresh Red Chilli, Green Beans and Sugar Snap Peas

Recipe:
Cook 2 cups of brown basmati in 4 cups of water to tender. Cool to room temperature. ( Brown basmati offers a certain chewiness and richness of flavor. Cold rice makes better fried rice.)

Meanwhile prep the ingredients.

Cut fresh green beans and tender sugar snap peapods - quarter cup each
Finely slice Lemon grass and curry leaves - about 3 tablespoons each
Finely chop fresh red chillies- about a tablespoon
Grate fresh ginger -1 tablespoon
Grate fresh coconut - 4 tablespoons

Heat a tablespoon of oil in a wide skillet on high heat. One by one add the ingredients listed above in the order mentioned and stir-fry few minutes each. Add the cooked rice. Sprinkle a pinch of sugar and a teaspoon of salt. If you want you can also add little bit of soy sauce and chilli sauce at this stage along with scrambled paneer/tofu/egg. Stir well for a minute or two. Finish by adding some lemon juice and serve. Fragrant fried rice would be ready.


Fragrant Fried Rice with Lemon Grass and Curry Leaves

Recipe Notes:
Brown basmati avialable in most Indian grocery shops here in US.
I’ve purposely avoided adding onions/shallots, not to clash with lemon grass and curry leaves. This is a very adaptable recipe, experiment with different fresh vegetables like bell peppers, zucchini etc.

Posted by Indira©Copyrighted in Biyyamu (Rice), Karivepaaku(Curry Leaf), Sera (Lemon Grass), Brown Basmati (Monday May 7, 2007 at 5:04 pm- permalink)
Comments (23)

The New Home of Mahanandi: www.themahanandi.org

Lemon Grass (Bhustrina, Sera)


Fresh Lemon Grass : Peeled and Sliced to Thin Rings
~ For this Week’s Indian Kitchen

Cooling, Fragrant Vetiver Root Water for Summer Time
~ from Revathi’s En Ulagam

Posted by Indira©Copyrighted in Indian Ingredients, Indian Kitchen, Sera (Lemon Grass) (Sunday May 6, 2007 at 10:15 am- permalink)
Comments (12)

The New Home of Mahanandi: www.themahanandi.org

JFI-WBB Event: Green Leafy Vegetables

Green leafy vegetables demand respect! Delicate leaves of ethereal beauty, they are a test of the cook’s patience and prudence. From plucking the leaves to preparing and presenting them in an appetizing manner, they present quite a challenge. As with many matters in life, deal with a light hand and greens will reward you by being tasty and nutritious. Use a heavy hand, they will wilt and weep into nothingness. The spirit or saaram of the greens disappears just like in any abused case. No wonder then, even the experienced cooks use caution and a gentle touch, when it comes to handling greens.

By combining different types of greens, and by accentuating each preparation with the appropriate seasonings and garnishes, it is easy to create a different dish with green leafy vegetables everyday of the year. Fresh leaves, tender stalks, sprouts, sprigs and herbs, each with its own varied texture and complex flavors present an opportunity for the sensitive cook to ceaselessly creative, and also to reflect on the nourishing nature of mother earth.

That is what we, the food bloggers did for “Going Green -JFI:WBB Event”.

Raw, baked, boiled, deep fried, stir-fried, steamed, sauteed, sauced and saucy - some well-treated and some veg-vandalized:), all done of course with well-intentioned love and affection. Here they are - green leafy vegetables in their glorious avatars presented in all colors of rainbow.

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Palak, Palakura, Palang, Keerai (Spinach)

Spinach-Cheese Rolls ~ from Sunita of Sunita's World
Spinach-Cheese Rolls ~ from Sunita of Sunita’s World

Money Bags Florentines with Spinach ~ from Suganya of Tasty Palettes
Money Bags Florentines with Spinach ~ from Suganya of Tasty Palettes

Palak Pakodis with Sweet and Hot Green Chutney ~ from Sharmi of Neivedyam
Palak Pakodis with Sweet and Hot Green Chutney ~ from Sharmi of Neivedyam

Nachani Kobi Palak Kabab (Ragi-Spinach Kababs)<br />
~ from Anjali of Anna Prabrahma
Nachani Kobi Palak Kabab (Ragi-Spinach Kababs) ~ from Anjali of Anna Prabrahma

Palang Saag er Chop (Spinach Cutlets) ~ from Sandeepa of Bong Mom's Cookbook
Palang Saag er Chop (Spinach Cutlets)
~ from Sandeepa of Bong Mom’s Cookbook

Spinach-Egg Cookies ~ from Tigerfish of Teczcape
Spinach-Egg Cookies ~ from Tigerfish of Teczcape

Spinach and Chicken Lasagne ~ from Meeta of What's for Lunch, Honey?
Spinach and Chicken Lasagne ~ from Meeta of What’s for Lunch, Honey?

Spinach Upma ~ from Chandrika of AkshayaPatra
Spinach Upma ~ from Chandrika of AkshayaPatra


Spinach Utappam ~ from Coffee of The Spice Cafe

Spinach, Palak, Pala Kura
Keerai Molagootal - A Spinach Stew, Blended in Coconut , Lentils and spices
~ from Soumya of Food for the Soul

Spinach and Unripe Green Mango
Spinach Mango Dal (Palakura Pullakura) ~ from Me

Sauteed Spinach with Dal ~ from Priya of Priya's Kitchen
Sauteed Spinach with Dal ~ from Priya of Priya’s Kitchen

Keera (Spinach) Sambar ~ Meera of Meera's Blog
Keera (Spinach) Sambar ~ Meera of Meera’s Blog


Spinach Moong Dal Stir-Fry (Pesara Pappu Palakoora) ~ from Mythili of Vindhu

Spinach Keerai ~ from Mathy of Virundhu
Spinach Keerai ~ from Mathy of Virundhu

Cheera Urulakkizhangu Masala (Spinach and Potato) ~ from Seena of Simple and Delicious
Cheera Urulakkizhangu Masala ~ from Seena of Simple and Delicious

Keerai Masiyal (Spinach Masala) ~ from Pearlin of Purl up and Crochet
Keerai Masiyal (Spinach Masala) ~ from Pearlin of Purl up and Crochet

Keerai (Spinach) Poritha Kozhambu ~ from Sapna of Indian Monsoon
Keerai (Spinach) Poritha Kozhambu ~ from Sapna of Indian Monsoon

Keerai Side Dish ~ from Pooja of Creative Pooja
Keerai Side Dish ~ from Pooja of Creative Pooja

Palak Molaguthal for Green Lunch ~ from Deepa of Recipes N More
Palak Molaguthal for Green Lunch ~ from Deepa of Recipes N More

Lasooni Palak (Spinach Garlic Sabji) ~ from Sreelu of Sreelu's Tasty Travels
Lasooni Palak (Spinach Garlic Sabji) ~ from Sreelu of Sreelu’s Tasty Travels

Aloo Palak ~ from Anita of A Mad Tea Party
Aloo Palak ~ from Anita of A Mad Tea Party

Spinach Casserole ~ from Sukanya Ramkumar of Hot N' Sweet Bowl
Spinach Casserole ~ from Sukanya Ramkumar of Hot N’ Sweet Bowl

Spinach (Bhendi Palak) ~ from Seema of Recipe Juction
Okra Spinach (Bhendi Palak) ~ from Seema of Recipe Juction

Spinach Kadhi (Taakatli Bhaaji) ~  from Tee of Bhaatukli
Spinach Kadhi (Taakatli Bhaaji) ~ from Tee of Bhaatukli

Palak Kofta ~ from Praveena of Simply Spicy
Palak Kofta ~ from Praveena of Simply Spicy
/

Soya Palak ~ from Revathi of En Ulagam
Soya Palak ~ from Revathi of En Ulagam

Palak Kadi ~ from Musical of Musical's Kitchen
Palak Kadi ~ from Musical of Musical’s Kitchen

Palak Matar Gajar Subzi ~ from Musical of Musical's Kitchen
Palak Matar Gajar Subzi ~ from Musical of Musical’s Kitchen

Palak Paneer ~ from Prema Sundar of My Cookbook
Palak Paneer ~ from Prema Sundar of My Cookbook

Palak Paneer ~ from Bharathy of Spicy Chilly
Palak Paneer ~ from Bharathy of Spicy Chilly

Palak Paneer ~ from Swapna of Swad
Palak Paneer ~ from Swapna of Swad

Spinach Pulav ~ from Shree of Annapoorna
Spinach Pulav ~ from Shree of Annapoorna

Palak Pulav ~ from Nav of Memories and Meals
Palak Pulav ~ from Nav of Memories and Meals

Spinach Raita ~ from Roopa of My Chow Chow Bhath
Spinach Raita ~ from Roopa of My Chow Chow Bhath

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Methi, Menthikura (Fresh Fenugreek Leaves)

Methi Malai Buns ~ from Bee & Jai of Jugalbandi
Methi Malai Buns ~ from Bee & Jai of Jugalbandi

Methi Pakkoda ~ from MT of Menu Today
Methi Pakkoda ~ from MT of Menu Today

Methi Aloo Sevai ~ from Suma of Veggie Platter
Methi Aloo Sevai ~ from Suma of Veggie Platter

Methi Upma ~ from Pavani of Cook's Hideout
Methi Upma ~ from Pavani of Cook’s Hideout

Methi Thelpaa ~ from Anupama of Food n More
Methi Thelpaa ~ from Anupama of Food n More

Methi Paratha with Kasuri Methi ~ from Manasi of A Cook @ Heart
Kasuri Methi Paratha and Daal Palak ~ from Manasi of A Cook @ Heart

Methi Paratha
Methi-Green Garbanzo Paratha from Sapna of Indian Monsoon

Methi Dal (Fenugreek Dal) ~ from Priya of Aahaar Vihaar
Methi Dal (Fenugreek Dal) ~ from Priya of Aahaar Vihaar

Methi Dal (Methikura Pappu) ~ from Latha of Masala Magic
Methi Dal (Methikura Pappu) ~ from Latha of Masala Magic

Methi-Dal Sabzi ~ from Ramya of Mane Adige
Methi-Dal Sabzi ~ from Ramya of Mane Adige

Methi Kela nu Shaak (Methi and Banana Curry) ~ from Richa of As Dear As Salt
Methi Kela nu Shaak (Methi and Banana Curry) ~ from Richa of As Dear As Salt

Methi n Meen (Fenugreek and Fish) ~ from Mathy of Virundhu
Methi n Meen (Fenugreek and Fish) ~ from Mathy of Virundhu

Methi Biryani ~ from Rajani of Amma Cheppindi
Methi Biryani ~ from Rajani of Amma Cheppindi

Methi Rice (Menthikura Annam) ~ from Latha of Masala Magic<br />
Methi Rice (Menthikura Annam) ~ from Latha of Masala Magic

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Agathi Keerai (Hummingbird Tree Leaves)

Agaththik keerai Sodhi ~ from Mathy of Virundhu
Agaththik keerai Sodhi ~ from Mathy Kandasamy of Virundhu

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Amaranth Leaves (Thotakura, Koyagura)

Thotakura Vepudu (Amaranth Stir-Fry) ~ from Sailaja of Sailu's Food
Thotakura Vepudu (Amaranth Stir-Fry) ~ from Sailaja of Sailu’s Food


Fresh Amaranth Leaves and Green Brinjals Curry
Thota kura and Poluru Vankaya Kura ~ from Me


Amaranth Dal (Thotakura Pappu) ~ from Me

Thotakura Avakaya (Amaranth-Mango Pickle) ~ from Anusharaji of Talimpu
Thotakura Avakaya (Amaranth-Mango Pickle) ~ from Anusharaji of Talimpu

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Arugula

Arugula Soup ~ from Sig of Live to Eat
Arugula Soup ~ from Sig of Live to Eat

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Arvi/Arbi/Colocasia/Taro Leaves

Patra Bajia (Stuffed Arbi/Colocasia Leaves) ~ from Pelicano of Elachi et Cetera...
Patra Bajia (Stuffed Arbi/Colocasia Leaves)
~ from Pelicano of Elachi et Cetera…

Steamed Paatra(Taro) Leaves ~ from MT of Menu Today
Steamed Paatra(Taro) Leaves ~ from MT of Menu Today

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Bachali Leaves

Dal with Bachali Aaku/Purslane Leaves/Mayalu Bhaji/Mong Toi<br />
~ from Dee of Ammalu's Kitchen
Dal with Bachali Aaku/Purslane Leaves/Mayalu Bhaji/Mong Toi
~ from Dee of Ammalu’s Kitchen

Bachali -Chana Dal in Tamarind Sauce ~ from Madhavi of My Veggie World
Bachali -Chana Dal in Tamarind Sauce ~ from Madhavi of My Veggie World

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Beetroot Greens

Dal Saag with Beet Greens and Spinach ~ from Asha of Foodie's Hope
Dal Saag with Beet Greens and Spinach ~ from Asha of Foodie’s Hope

Tambdi Bhajji with Beet Greens ~ from Vee of Past, Present and Me
Tambdi Bhajji with Beet Greens ~ from Vee of Past, Present and Me

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Bok Choy

Stir-Fried Bok Choy with Cashews ~ from Smitha of Spiced for Life
Stir-Fried Bok Choy with Cashews ~ from Smitha of Spiced for Life

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Broccoli Rabe and Brussels Sprouts

Broccoli Rabe (Rapini) Parathas  and Saag Gobi ~ Rinku of Cooking in Westchester
Broccoli Rabe (Rapini) Parathas ~ Rinku of Cooking in Westchester

Brussels Sprouts with Coconut and Ginger ~ from Vani of Batasari
Brussels Sprouts with Coconut and Ginger ~ from Vani of Batasari

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Cabbage Sprouts, Cabbage Leaves, Cabbage

Cabbage Sprouts Thoran ~ from Annita of My Pleasure and My Treasure
Cabbage Sprouts Thoran ~ from Annita of My Pleasure and My Treasure

Kova Ilai Varai (Cabbage Leaves Stir-fry) ~ from Mathy of Virundhu
Kova Ilai Varai (Cabbage Leaves Stir-fry) ~ from Mathy of Virundhu

Cabbage Pathrode ~ from Smita of Smita Serves You Right
Cabbage Pathrode ~ from Smita of Smita Serves You Right

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Celery

Celery Thokku ~ from Hema of Vegetarian Concoctions
Celery Thokku ~ from Hema of Vegetarian Concoctions

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Chard ~ Rainbow and Swiss

Rainbow Chard - Mushroom Sandwich ~ from Nupur of One Hot Stove
Rainbow Chard - Mushroom Sandwich ~ from Nupur of One Hot Stove

Red Chard Aloo Subzi ~ from Musical of Musical's Kitchen
Red Chard Aloo Subzi ~ from Musical of Musical’s Kitchen

Red Chard Aloo Stuffed Parathas ~ from Musical of Musical's Kitchen
Red Chard Aloo Stuffed Parathas ~ from Musical of Musical’s Kitchen

Swiss Chard and Spinach Blend with Paneer ~ from Trupti of The Spice Who Loved Me
Swiss Chard and Spinach Blend with Paneer
~ from Trupti of The Spice Who Loved Me

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Collard Greens

Collard Greens
Collard Greens “Sushi” Bites ~ from Sheela of Delectable Victuals

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Coriander/Cilantro/Dhania/Kottimera:

Spicy Spirals with Green Cilantro Chutney ~ from Manisha of Indian Food Rocks
Spicy Spirals with Green Cilantro Chutney ~ from Manisha of Indian Food Rocks

Patudi/Sambar Vadi ~ from Bhags of Crazy Curry
Patudi/Sambar Vadi ~ from Bhags of Crazy Curry

Kothamalli (Coriander) Chutney Sandwiches ~ from Nags of For the Cook in Me
Kothamalli (Coriander) Chutney Sandwiches ~ from Nags of For the Cook in Me

Spicy Coriander Chutney ~ from Swapna of Tastes from my Kitchen
Spicy Coriander Chutney ~ from Swapna of Tastes from my Kitchen

Cilantro Rice (Kottimera Annam) ~ from Suma of Veggie Platter
Cilantro Rice (Kottimera Annam) ~ from Suma of Veggie Platter

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Curry Leaves/ Karivepaku/ Karipatta

Chammanthipodi (Dried Chutney Powder) ~ from RP of My Workshop
Chammanthipodi (Dried Chutney Powder) ~ from RP of My Workshop

Karivepaku Kaaram Podi ~ from Smitha of Andhra Food Network
Karivepaku Kaaram Podi ~ from Smitha of Andhra Food Network

Curry Leaves Kudhi Menusu ~ from Mythreyee of Try this Recipe
Curry Leaves Kudhi Menusu ~ from Mythreyee of Try this Recipe


Curryleaf powder rice (Kariveppilai podi saadam ) ~ from Revathi of En-Ulagam

Curry Leaves Dal ~ from Linda of Out of the Garden
Curry Leaves Dal ~ from Linda of Out of the Garden

The Elixir of Life: Curry Leaves Infused Ganji ~ from Me
The Elixir of Life: Curry Leaves Infused Ganji (Kanji) ~ from Me

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Dill (Suwa)

Fresh Dill (Suwa)
Fresh Dill - Ridge Gourd Curry (Suwa~Turai Curry) ~ from Me

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Drumstick Leaves (Murungai, Munagakaya Aaku)

Whole Wheat Dosai with Murungai Leaves  ~ from Mathy of Virundhu
Whole Wheat Dosai with Murungai Leaves
~ from Mathy Kandasamy of Virundhu

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Kaffir Lime Leaves:

Lime Leaves Powder with Kaffir Lime Leaves ~ from Priya of Live to Cook
Lime Leaves Powder with Kaffir Lime Leaves ~ from Priya of Live to Cook

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Kale Greens

Kale Greens and White Beans in Tomato Gravy ~ from the Cooker of The Cooker
Kale Greens and White Beans in Tomato Gravy ~ from the Cooker of The Cooker

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Mint/Pudina

Pudina Chutney ~ from Manju of Me, Myself and More
Pudina Chutney ~ from Manju of Me, Myself and More

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Mixed Greens (Salad Greens):

Spring Garden Salad from Homegrown Greens ~ from Bee&Jai of Jugalbandi
Spring Garden Salad from Homegrown Greens ~ from Bee&Jai of Jugalbandi

Saundhe Aloo with Pale bhaji (Mixed Greens with Potatoes) ~ from Anjali of Anna Parabrahma
Saundhe Aloo with Pale bhaji (Mixed Greens with Potatoes) ~
from Anjali of Anna Parabrahma

Fresh Herb Salad with Halloumi Cheese ~ from Reena of Spices of Kerala
Fresh Herb Salad with Halloumi Cheese ~ from Reena of Spices of Kerala

Lisa's Chicken Ceaser Salad ~ from Sajeda of Chachi's Kitchen
Lisa’s Chicken Ceaser Salad ~ from Sajeda of Chachi’s Kitchen


Salad Synergy for Spring : Salad Greens and Boiled Peanuts ~ from Me

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Mustard Greens/Sarson/Avaalu

Sarson Ka Saag ~ From Coffee of The Spice Cafe
Sarson Ka Saag ~ From Coffee of The Spice Cafe

Mutton pieces and Chana dal in Mustard Greens Gravy ~ From Ayesha of Experimenting on Tastebuds
Mutton pieces and Chana dal in Mustard Greens Gravy
~ From Ayesha of Experimenting on Tastebuds

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Neem Leaves (Vepa Aakulu)


Homemade Neem-Clove Tooth Powder ~ From Me

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Ponnanganni, Ponnaganti Kura (Water Amaranth, Gudrisag)

Ponnanganni Varai ~ from Mathy of Virundhu
Ponnanganni Varai ~ from Mathy of Virundhu

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Radish Greens (Mooli Patte)

Mooli Patte ki bhurji (Radish Greens Curry) ~ from Dumela of Fusion Food
Mooli Patte ki bhurji (Radish Greens Curry) ~ from Dumela of Fusion Food

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Spring Onions

Spring Onion and Carrot Thoran ~ from Kitchen Fairy of Secret of Taste
Spring Onion and Carrot Thoran
~ from Kitchen Fairy of Secret of Taste

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Tandulka Leaves

Tandulkyachi Bhaji (Tandulka curry) ~ from Madhuli of My Food Court
Tandulkyachi Bhaji (Tandulka curry) ~ from Madhuli of My Food Court

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Vallarai (Pennuwort Leaves)

Vallarai Sambal ~ from Mathy of Virundhu
Vallarai Sambal ~ from Mathy Kandasamy of Virundhu

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Water Spinach (Kong Xin Cai, Kang Kung)

Water Spinach (Kong Xin Cai) ~ from Pepper of Frugal Cuisine
Water Spinach (Kong Xin Cai) ~ from Pepper of Frugal Cuisine

Kang Kung(Water Spinach) Mallung ~ from Mathy of Virundhu
Kang Kung(Water Spinach) Mallung ~ from Mathy of Virundhu

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I thank Nandita of Saffron Trail for giving me the opportunity to host and combine the WBB Event with JFI on this special anniversary occasion. Thanks to everyone for participating in this event with great interest and enthusiasm. Meet you all again for June Jackfruit Jihva at Bee and Jai’s Jugalbandi.

Found a green gem that you like? Please click on the photo or title to visit and share your joy with the participant food blogger. I am sure they would appreciate hearing from you. Thanks!

Posted by Indira©Copyrighted in Jihva For Ingredients (Tuesday May 1, 2007 at 3:50 am- permalink)
Comments (27)

The New Home of Mahanandi: www.themahanandi.org

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