It’s been so so many months since I have been able to do a post. Working in politics means there is never a dull moment, but ithe intense days, leave little energy for anything else.
So as we near the end of 2014, I am upset with myself for not having stuck to my 1 recipe a month goal for this year.
As well as time, food photography is quite challenging. I made a couple of dishes that looked like shit when I took their photo, so the posts didn’t make it on to the blog. But I think I am getting better and if and when I get time, I will shoot some of my earlier posts again.
Luckily unlike My Tamil Kitchen, My Veggie Garden is a delight.
My parents came over yesterday and we picked carrots and beets. Which left me with quite a lot leaves – perfect for something my mum often makes with the greens in her garden – varai.
I checked with ‘Recipes of the Jaffna Tamils’ to see how many varai variations there were. Nesa aunty has two – carrot varai and hibiscus leaf varai.
This recipe is for green leafy varai. You can use any green leafy veggie or a combination of. My parents chop up everything green and turn into a varai, served with rice and curry or rotti.
This recipe has been taken from Hibiscus varai, ‘Recipes of the Jaffna Tamils’ and varied to how my mum makes varai.
A bunch of green leaves, washed and cut into fine pieces
2 tsp oil
1 medium chopped onion
3 cloves garlic, crushed
2 dried red chillies, broken into pieces
5-7 curry leaves
1/4 tsp mustard seeds
1/4 tsp turmeric powder
2 dessertspoons grated coconut (which I didn’t have at home)
1/2 tsp lime/lemon juice
1. heat oil. Fry chopped onion, dried chillies and garlic.
2. Add mustard seeds. When they pop, add the green leaves and curry leaves.
3. Add grated coconut and salt to taste.
4. Stir till leaves are cooked. Remove from stove.
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