Tuesday, March 31, 2015

Boiled schwarzwurzeln /salsify mixed with Indian spices(schwarzwurzeln /salsify Poriyal)



Here we go with one new recipe .... "South Indian cooking touch to a vegetable schwarzwurzeln /salsify ". I bet, you just can't go wrong here because all you do is saute boiled salsify with Indian spices ...That's all . Why can't you give it a try ?? 
I am sure your family will love this :-)
Serve this dish along with Hot Rice and Rasam. 

Ingredients
  • 3-4 sticks of schwarzwurzeln /salsify 
  • a pinch of turmeric/haldi
  • 2 tbsp fresh grated coconut/kokos raspeln
  • 1 tsp red chilly flakes
  • 1 tsp of lemon juice
  • salt as required


 For Seasoning:
  • 1 fresh green chili/ red chilly, chopped(optional)
  • 1 tsp urad dal
  • 1/2 tsp mustard
  • 10-12 curry leaves/kadi patta
  • 1-2 tbsp oil
  • 1 dry red chilly chopped into halves
How to Prepare ?
  • Peel the outer skin of schwarzwurzeln /salsify and chop them into small pieces.
  • Add chopped salsify into a boiling water and cook for 5-10 minutes.Once it is  cooked completely  switch off the flame.Drain the water and keep it aside.Drained water can be used in any sambar as it is vegetable stock !!
             
  • Time to prepare the seasoning.Heat oil in a pan , add mustard seeds and urad dal to it. After the mustard seed pops out,add curry leaves, dry red chilly and fresh green chilly to it. Fry for few seconds.
  • Now add boiled schwarzwurzeln /salsify and turmeric powder on top of seasoning.Saute for a minute.Add red chilly flakes,salt and gently mix . Continue sauteing for 3-4  more minutes so that all the masala will get combined well with salsify.Keep checking the pan in between and sprinkle little water if required.At the end and grated coconut/kokos raspeln and lemon juice.Mix nicely and switch off the flame.
                             

  • Goes well with hot rice , rasam and spoon of ghee.
 
Alternate/Tips:
  • You can add onions in this dish if you like.