Kajol Maleyanda is a singer, lyricist and writer. This multi-talented 23 year old also speaks seven languages! On cooking, she says: “Cooking isn’t something that I do on a regular basis, but when I do, I give my 100 percent into it.”
Kajol shares a recipe for stir fried “Thermé toppu”, the tender shoots of certain varieties of wild ferns that grow in Coorg.
- Thermé toppu
- Mustard seed
- Dry red chilli to taste
- Chopped onions
- Lime juice or pulineer (kachampuli)
- Salt to taste
- 1-2 tbsp cooking oil
Chop the thermé toppu and clean and wash it with cold water.
Heat the oil in a vessel. (Add oil according to the quantity of thermé toppu.) Add mustard, chopped onions and red chilly and sauté until it turns translucent. Add the chopped therme toppu and mix well.
Add salt as per taste and cover the vessel for 15-20 minutes. Make sure you sauté it every now and then.
Add pulineer as per taste when the thermé toppu is hot and ready to serve to serve and mix well. If you’re adding lime juice, let it cool and then add as per taste and mix well.
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