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Morekolumbu with Vegetables
Published On: 04 Mar 2013
kannada: Badanekai / Gulla
hindi: Baingan / Ringna
Gujarati: Baingan / Ringna
Oriya: Baigan / Baigana
Punjabi: Bataun / Baingan
for more details, click the name of the ingredient
malayalam: Muringakkaya / Muringakka
telugu: Munnakaya / Munagakayalu / Mulaku Kada / Munaga
hindi: Sajjan Ki Phalli / Saigan / Shinga / Segva / Sehijjan
Bengali: Sajane Dauta / Sajna Danta
Gujarati: Saragvani Shing / Saragavo / Suragavo
Konkani: Masingasaang / Moska Saang
Marathi: Shevaga / Sheng / Sheerenga
Oriya: Sajana Chhuin
malayalam: Mullangi / Kanaka Pala
telugu: Yerra Mullangi
hindi: Mooli / Mula
Marathi: Mulae / Mula
Punjabi: Muli / Mula
Add four cups of water to the curd and beat well into thick butter milk.
.Boil all the vegetables till they are tender (add enough salt before putting to boil).
Take half cup of water, dissolve the chickpea powder. Take all the masala ingredients into a grinding jar and prepare a fine paste.
Take the buttermilk into a deep bottomed vessel and put on the flame. Add the chickpea solution immediately and stir well.
Add the masala paste, mix well and add the boiled vegetables. Allow to simmer. Add turmeric powder, enough salt and simmer on medium flame.
Take a frying pan, add oil and heat. Splutter mustard seeds, split green chillies, garlic bulbs, hing and curry leaves.Saute well and add to the boiling buttermilk.
Remove the vessel from the stove. Spread coriander leaves on the top and serve hot with rice
Also be called Egg Junnu
Tala maamsam Chintakaya pulusu
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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