It was limerick time at home….Thanks to my grandson who taught me the nuances. A five liner in which the first, third, and the fifth line end with rhyming words. The second and fourth is shorter and share a different rhyme. I was really amazed at the way the concept of a limerick was introduced and reiterated to the kids’ matrikiran. With a clarity on the basic structure and concept, the kids let their imagination run high. Monuments in history,” Air ‘in Science and even Hindi ‘Kavitha” was through limericks. The grand finale was the art integration with this concept. Learning was definitely fun… for my grandson… matrikiran.
Catching up with this limerick fever Foodialogues shares a “Be lazy, Take it easy” south meal combo …..Simple yet delicious. Hot steaming rice with a drizzle of ghee and a lavish sprinkle of dried and fried neem flowers. Stir-fried ladies finger and Keerai Morekootu (amaranth greens curd curry) adds to the sumptuous plate. Enjoy your lazy Saturday.
FRIED NEEM FLOWERS / PORICHA VEPAMPOO RECIPE
Preparation of Poricha Vepampoo:
- Take the dry neem flowers and deep fry on low flame in ghee till black. Sprinkle required salt, a pinch of asafoetida, and some sambhar powder.
- Store in an airtight box/jar till use.
LADIES FINGER STIR FRY / VENDAKKAI KAREMETHU RECIPE
Ingredients for Vendakkai Karemethu:
- Ladies finger washed, towel dried, and chopped 500 g
- Chilly Powder 2 tsps
- Salt as Required
- Oil 1 tbsp
- Mustard seeds 1tsp
- Black gram dal / Urad dal / Ulutham Paruppu 1 tsp Chana dal / Bengal gram dal / Kadalai Paruppu 1 tsp
- Curry leaves few.
Preparation Method for Vendakkai Karemethu:
- Heat oil in a heavy-bottomed pan, Splutter mustards seeds, add the dals, and fry till brown.
- Add curry leaves and chopped vegetable. Lower the flame, mix well and cover the pan. Cook on low flame till the ladies finger is soft.
- Remove the lid, sprinkle the required salt, chilly powder and mix well. Sauté till the ladies finger becomes slightly crisp on the outer layer. Remove and serve.
KEERAI MOREKOOTU RECIPE
Ingredients for Keerai Morekootu:
- Washed and chopped amaranth/Mulai Keerai 1 c
- Curd thick and fresh ½ c
- Grated coconut 2 tbsp
- Green chilly 3
- Cumin seeds 1 tsp
- Salt as required
For tempering:
- Oil 1 tsp
- Red chilly 1
- Cumin 1/32 tsp
- Asafoetida 1tsp
Preparation Method for Keerai Morekootu:
- Take a heavy-bottomed pan, add the green along with required salt and ½ c of water. Cook on low open flame till the greens are soft. Remove and cool.
- Grind coarsely along with curd, cumin, green chilly, and coconut.
- Remove on to a serving dish and temper.
Simple & Delicious “South Indian Meal Combo” is ready 🙂
