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A tribute to my dear grand mother
Published On: 26 Nov 2008
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
Bengali: Laban / Noone
Cut achinga payar in required size(preferrably small, vattal size).
In a non stick pan, add payar, chillies and salt.
Cover and cook on low heat.
Check in between and sprinkle water if necessary.
When payar is 3/4 cooked, add 2 tbsp of oil and saute all together.
Add coconut slices and put on medium heat. Stir well.
Again reduce heat and cook on low heat. Stir occasionally.
Switch off heat when it comes to a slightly crispy texture.
:- Good to go with rice n kachiya moru.
:- Mezhukku made with fresh payar is amazing.. It tastes better if u cook in its own water(that oozes from payar). Also never forget to cook on low flame. Hope everyone loves this dish.. I always crave for this dish all d time, especially those cultivated, freshly picked and cooked by loving ammachi...Miss u...
Good Recipe..Special stress on no water cooking is the tip..I do it normally in oil after spluttering mustards..need to try this as oil is less. I like adding pepper powder after its cooked. Aroma of pepper for fresh payaru is excellent. Also appreciate your touching note on your loving Ammachi.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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