Topic started by megalavairamani (@ 213.42.2.13) on Thu Oct 30 15:44:27 EST 2003.
All times in EST +10:30 for IST.

This is megalavairamani.
Once i took the above at PALLATHUR(CHETTINADU).
iT IS REALLY VERY TASTY.
MR.PEARL SUBRAMANIYAM can you please help me.
THANKS in advance.

Responses:

• From: Pearl Subramanian (@ 195.94.0.40) on: Wed Nov 5 06:16:48 EST 2003
  
  Try this curry out & let me have yr. feed back
  
  
  Green Chilly Curry
  1/4 Kg Green Chillies - long thick variety. 1/4 cup oil; 3 med. size onions finely minced; 1 tspn ginger paste; 1 tspn Garlic paste; 1/2 tspn turmeric powder; A lime size ball of tamarind soaked in 1 - 2 cups of warm water.Salt to Taste.
  
  For Grinding to a paste:
  
  1 onion (sliced & fried); 1 tbspn each coconut/peanuts/white Yellu/Roasted Corriander seeds powdered; 1 tspn roated Jeera Seeds powdered; 1/4 tsp. Turmeric powder; 1 tspn Chillie Powder.
  
  Slit chillies lengthwise, soak them in salt water for 1/2 an hour, drain & keep aside. Heat Oil& fry chillies till the chillies change its colour - keep aside. In the same oil fry the minced onions to a golden brown add ginger garlic paste & fry on slow heat for 2-3 mins.now add the onion paste ingredients & continue to fry on low heat till oil comes to the surface, at this stage add the tamarind pulp & salt to taste mix well & leave to simmer, & the gravy thicken - now drop in the fried Chillies, mix well & leave to simmer for a further 3-5 mins. Remove from heat & garnish with chopped corriander leaves & serve with Roti/Pulao or boiled rice.
  
  P N If more tamarind is required - as per yr. taste you could include accoring to your taste.
  The Gravy should resemble a sauce consistency
  
  
• From: Mrs. Pearl Subramanian (@ 195.94.0.40) on: Thu Nov 6 06:06:38 EST 2003
  
  Uppu Kari
  
  Mutton ¼ kg; Red Chillie pwd – 2 tspns; Limes – 3 nos; Oil required for frying; Salt to taste; Curry Leaves – 2 sprigs; Corriander leaves ½ bundle; Red dry chillies 5-6 nos.
  
  Take the mutton clean cut into pieces & wash well drain & keep aside. Now to the mutton add rock salt & water & leave to soak - you could keep the mutton to soak in the fridge over night – Next day squeeze out the water from the mutton pieces & keep, squeeze the limes strain the juice and add to the mutton along with the salt & chillie powder mix well, add 2 cups of water & allow the mutton to boil nicely. Once the mutton has cooked & the water has dried up - remove from heat & keep. Put a kadai on gas add oil to fry the meat – when the oil is hot add the meat pieces & fry – when fried well on both sides – remove & keep on a plate – once you have finished frying all the mutton pces now from the Curry leaves & dry chilies & put over the meat, garnish with coriander leaves.
  
  
  I hope this is the recipe you are wanting. Take care - happy cooking.
  
  
  
• From: Pearl Subramanian (@ 195.94.0.40) on: Thu Nov 6 06:09:51 EST 2003
  
  Salted Meat
  
  1 1/2 kg Meat; Salt to taste, Saltpetre 1 dessertspoon; 1/2 cup Vinegar; 1/2 cup lime juice.
  
  Method:
  Cut the meat into flat big pcs (like for chops)-prick the meat pcs well with a fork & rub in the salt. Roast/broil the Saltpetre & grind - add this to the Vinegar & lime juice mixture, pour over the meat. Put the meat in an earthenware dish, cover & keep. Prick & trun the meat twice a day - do this for a week. Boil with enough water to just cover the meat, cook till tender.
  
  It is better to make this in winter - otherwise the meat will get bad.
  
  This is another recipe for Salted Meat.
  
  
  
  
  
  
  
• From: Megalavairamani (@ 213.42.2.16) on: Sat Nov 8 15:19:48 EST 2003
  
  REALLY IAM VERY HAPPY TO SEE YOUR RESPONSES.
  THANKYOU VERYMUCH TO BOTH OF MR&MRS.PEARLSUBRAMANIYAM.I WILL TRY ONE BY ONE &SEND YOU THE FEEDBACK
  
  
• From: megalavairamani (@ 213.42.2.8) on: Sat Nov 15 14:21:02 EST 2003
  
  Dear mrs&mr.Pearlsubramaniyam.
  About 7years search comes to nice end with the help of you.patchamilaga curry is exactly same what i tasted.Uppu curry first methd i tried is also very nice.THANKS A LOT FOR YOUR RECIPES.I hope definetley you from PALLATHUR.Am i right?
  
  

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