Black Eyed Peas Curry
Black Eyed Peas Curry is a delicious curry made with the nutritious black eyes beans cooked in an onion tomato based gravy. I used dried beans and soaked it over night. You can also use low sodium canned beans. Serve this dish with roti or rice. Preparation time: 40 minutes No. of servings: 5 Spice level: 3.5 out of 5 Ingredients: Black eyed peas – 1 cup One big onion Tomatoes – 2 Green chilies – 2 Ginger garlic paste – 1 tbsp Cumin seeds – 1/2 tsp Turmeric powder – 1/4 tsp Chili powder – 3/4 tsp Coriander powder – 1 1/2 tsp Cumin powder – 1/2 tsp Garam masala – 1/2 tsp Cilantro or Coriander leaves – 1/3 cup Oil – 1 tbsp Salt to taste Method of Preparation: Pressure cook black eyed peas with 2 1/2...
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Split Moong Dhal and Green Peas Dosa
Looking for some easy, tasty and new recipe???? This Split Moond Dal and Green Dosa is a healthy and tasty recipe which will taste like Pesarattu. But it is less time consuming and it is something different than a usual Dosa. Thanks to my cousin for this wonderful recipe. Time of Preparation : 40 minutes No of Servings : 2 Spice level : 2 out of 5 Ingredients: Split Moong Dhal – 1/2 cup Green Peas ( I have used frozen) – 1/2 cup Ginger (chopped) 2 tsp Green chillies – 2 Salt – to taste Oil – 6 to 8 tsp For Seasoning: Oil – 2 tsp Cumin seeds – 1 tsp Onions (finely chopped) – 1/4 cup Method of Preparation: Soak the the split moong dal at least for half an hour. If your using fresh green...
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Keerai Milagootal
Keerai Milagootal is a Palakad dish made from greens and toor dal. You can use spinach, amaranth leaves or otheYou can serve this with rice or roti. It is easy to make and a healthy dish with lots of protein and other nutrients. My mother in law is here and I am learning a lot of Palakad (Kerala) dishes from her. I really like the simple and flavorful dishes that she cooks. Keep posted for more traditional and tasty dishes… Preparation time: 30 minutes No. of servings: 4 Spice level: 2.5 out of 5 Ingredients: Spinach – 250 gram Urad dal – 1 tsp Dried red chilies – 2 Cumin seeds – 1 tsp Shredded coconut – 3 tbsp Toor dal – 1/2 cup Oil – 2 tsp Mustard seeds and urad dal – 1 tsp each Method of...
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Toor Dal Adai / Split Pigeon Peas Crepes
When you think of making something quickly, Adai is one of the easiest choices. Adai can be stored in refrigerator even for a week without adding onions. Also it need not be fermented before we use it. Here is the recipe for simple Toor Dal Adai.. Time of Preparation : 45 minutes Resting time : 4 to 5 hours No. of Servings : 5 to 6 Spice level : 3 out of 5 Ingredients: Par Boiled rice – 1 cup Split Pigeon Peas – 3/4 cup Green chillies – 6 Cumin seeds – 1 tsp Red chillies – 2 Asafoetida – a pinch Onions – 1/2 cup (finely chopped) Curry leaves – a few Coriander leaves – 3 tbsp (chopped) Oil – 1 tbsp Salt – to taste Method of Preparation: Soak the rice at least for 4 to...
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Kathirikkai Avarakkai Murungakkai Sambar – Mixed Vegetable Sambar
Kathirikkai, avarakkai and murungakkai (brinjal, broad beans, drumstick) is one of the popular combination for making sambar. I made this sambar using freshly ground sambar powder which makes it more tastier. It is a perfect combination with rice as well as idi/dosa. For those who doesn’t know about sambar: Sambar is a staple food in the Southern parts of India. Vegetables are cooked with lentils and spices and served with boiled rice or idli/dosa. Preparation time: 20 minutes Cooking time: 30 minutes Spice level: 3.5 out of 5 Ingredients: Broad beans (avarakkai) – 1 cup Brinjal (kathirikkai) – 4 2″ long drumstick (murungakkai) pieces – 7 or 8 Toor dal – 2/3 cup (133 gram) Tamarind juice – 1 cup (from a small lime sized tamarind ball) Turmeric powder – 1/4 tsp Roast and grind: Oil – 3/4 tsp...
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Ericha Kuzhambu (with leftover curries)
Ericha Kuzhambu is more like a thick gravy prepared from the left over sambar, rasam, kootu, kara kuzhambu and other curries. Most of the time we end up with left overs after a party or an occasion or even on a regular day. When you have a left over sambar, rasam or kootu or South Indian other curries, Ericha Kuzhambu is the solution. When you mix all these dishes and cook them it gives a unique taste and also prevents wastage of food. Ingredients: Small red onions (shallots) – 6 or 7 Oil – 2 to 3 tbsp (preferably sesame oil) Mustard seeds – 1 tsp A few curry leaves Left over sambar/rasam/kootu/kara kuzhambu Sambar powder – 2 tsp (adjust to spice level) A little salt (optional) Method of Preparation: Heat a tbsp oil in a pan and add...
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Vatana Sundal / Whole Dried White Peas Curry
Whenever we go to beach in India, we never miss this peas masala sundal.My husband asked for this beach style sundal for a long time. I tried this sundal once by trial and error method and it came out so well. We felt like having the same beach style pattani sundal. So I tried again with proper proportion of masalas and it came out so perfect.Here is the recipe.. Time of Preparation : 30 minutes No of Servings : 4 Spice level : 4 out of 5 Ingredients: Whole Dried White Peas – 1 cup Onions – 1 cup (finely chopped) Tomatoes – 1 cup (finely chopped) Fennel Seeds – 1 tsp Ginger Garlic Paste – 2 tsp Green chillies – 2 Turmeric powder – 1/2 tsp Sambar Powder – 1 tsp Rasam Powder – 1/2 tsp Coriander powder...
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Set Uthappam / Ivory Lentil Pancakes
Uthappam or Ooththappam or Uthappa is a dosa-like dish made with Dosa batter. Unlike dosa, which is crisp and crepe-like, Uthappam is a thick pancake. When I think of the name “Saravana Bhavan” , 7 Set Uthappam comes to my mind. I have tried some 5 different types of Uthappam and here is the recipe. Time of Preparation : 6 to 8 minutes (for one) Ingredients: Plain Uthappam: Dosa Batter – Required amount Oil – as required Method of Preparation: Heat the tawa or turn on the griddle at 350 F Take half a laddle of batter and pour it. Need not spread the batter. Add very little oil around it. When pores appear slightly turn to the other side. Now the top side should be of golden brown. Leave it for 3 minutes. When the other side also...
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Ginger Rasam / Inji Rasam
Almost everyday we prepare Rasam. I feel bored to have the same Milagu Rasam everyday. So I want to try different varieties of Rasam and today I made Ginger Rasam. I loved the flavor of ginger in the rasam. Guess everyone will like it :). Time of Preparation : 25 minutes No of Servings : 4 Spice level : 3 out of 5 Ingredients: Toor Dal – 3 tbsp Tomatoes(medium size) – 2 (Chopped) Tamarind – Gooseberry size Green Chilly – 1 (slitted lengthwise) Turmeric powder – 1/4 tsp Oil – 1/2 tsp Salt – to taste Ghee – 1/2 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coriander leaves – 2 tbsp Asafoetida – a pinch Masala to Grind: Oil – 1/2 tsp Red Chillies – 3 Toor Dal – 1/2 tsp Channa Dal –...
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Channa Dal Curry / Kadalai Paruppu Kuzhambu
My bro-in-law Ashwanth called me and asked for a recipe without any veggies. This Channa Dal Kuzhambu came into my mind and I told him the recipe. Then I also prepared the same dish. This is a very easy recipe and if there is nothing to cook we can make this Kuzhambu. This curry will be good both with rice and Chappati. Time of Preparation : 40 minutes No of Servings : 3 to 4 Spice Level – 3 Ingredients: Channa Dal – 1/2 cup Onion (medium size) – 1 (finely chopped) Tomato – 1 (finely chopped) Ginger – 1 tsp (grated) Garlic – 1 tsp (grated) Turmeric powder – 1/2 tsp Asafoetida – a pinch Green Chillies – 3 (slitted lengthwise) Sambar powder – 2 tsp Grated coconut – 3 tbsp Fennel seeds – 1 tsp Garlic –...
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Chayote and Lima Beans Lentil Curry- Chowchow Mochakottai Kootu
I bought some frozen lima beans after studying about its nutrition facts and benefits. I made a South Indian lentil curry with chayote and lima beans which is a traditional dish. Chayote is called chowchow or seemai kathirikkai in tamil, lima beans also known as Butter beans is called mochakottai in tamil. Lima beans are available in different colors. They are rich in dietary fibers which reduces blood cholesterol level and the risks of cancer. They are also rich in protein, folate, vitamin B6 and B12, antioxidants, iron, manganese, calcium, potassium and more. I don’t think we need more reason to add this to our diet…;) Enjoy this nutrition rich food with rice or roti or as a side with rice and rasam/kuzhambu. Preparation time: 15 minutes Cooking time: 30 minutes No. of servings: 5 to 6 Spice level:...
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Mulai Keerai (Thotakura) Kootu – Amaranth Greens and Lentils Curry
Amaranth greens, a nutritious leafy vegetable is popular in Indian cuisine. They are a good source of vitamin A and C, folate, thiamine, niacin and other dietary minerals including calcium, iron, potassium, zinc, copper, and manganese. It is called mulai keerai in Tamil, thotakura in Telugu. In this dish, I have cooked Amaranth leaves in a spicy lentil curry. This can be served with steamed rice or roti (Indian bread). Ingredients: A bunch of amaranth leaves (about 3 to 4 cups tightly packed) Shallots (small red onions) – 10 (peeled and cut into small pieces) Ginger – 1″ piece Moong dal – 1/3 cup Toor dal – 3 tbsp Garlic pods – 2 One medium size tomato Green chili – 1 Turmeric powder – 1/4 tsp A pinch of asafoetida Salt to taste Oil – 1 tsp For Masala: Oil...
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Paruppu Urundai Kuzhambu ( Version 2 ) / Lentil Balls in Tamarind Curry
Paruppu Urundai Kuzhambu is a famous dish in TamilNadu. There is already a Urundai Kuzhambu recipe in Spicy Tasty with Channa dal and in this version I have used Toor dal. Here is the recipe for the Urundai Kuzhambu… Ingredients: For Lentil Balls: Toor dhal – 1 cup Onion – 1/4 cup (finely chopped) Garlic – 4 cloves (finely chopped) Curry leaves – a few Coriander 2 tbsp (finely chopped) Green chillies – 3 Fennel seeds – 2 tsp (crushed) Turmeric powder – 1/4 tsp Salt to taste Coconut – 1/4 cup (grated) For Gravy: Tamarind – lemon size Onion – 1 1/2 cup (finely chopped) Tomatoes – 1 cup (chopped) Sambar powder – 1 1/2 tbsp Turmeric powder – 1/4 tsp Cinnamon – 1″ stick Cloves – 2 Curry leaves – a few Salt – to taste Oil...
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Parangikkai Karamani Kootu – Butternut Squash and Lentil Curry
Butternut Squash is a type of winter squash which is pear shaped, has a yellow skin and an orange flesh inside. It has a sweet and nutty taste. It contains many important nutrients such as vitamin A and C, potassium, fibre, iron and magnesium. Since it has a sweeter taste, generally many of us don’t use this vegetable often in Indian recipes. But when it is not ripe it is not that sweet and can be used in making Sambar (Lentil Soup) and Kootu (South Indian Curry) or other dishes. It has a thick skin and it is generally peeled, stalks and seeds are removed before cooking. Their seeds are edible and contains oil and protein. You can serve them toasted as a healthy snack. Coming to Azuki beans (karamani or red chori), it is a good source of...
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Podalangai Poricha Kuzhambu (Snake Gourd Lentil Stew)
Poricha Kuzhambu is a traditional dish from Tamil Nadu which is prepared from lentils, spices and vegetables and served with cooked rice. There are different versions of this dish. This one is a simple and yummy recipe from my mom and one of my all time favorite dish. Different type of lentils such as toor dal, moong dal and channa dal can be used for this dish. Today I am going to make it with channa dal and moong dal (protein rich). The perfect combination for this dish would be paruppu usli or potato fry (urulai fry). My mouth waters when I imagine that… Ingredients: Snake Gourd – 500 gram (1.1 lb) Channa dal – 3/4 cup Moong dal – 1/4 cup Turmeric powder – 1/4 tsp Oil – 1 tsp Coriander seeds – 1 tbsp Dried red chilies...
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Pavakkai Pitlai (Bitter Gourd Sambar)
Bitter Gourd or Bitter Melon (known as Pavakkai in Tamil and Karela in Hindi), as the name indicates is a bitter vegetable with lots of precious nutrients and less calories. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, beta-carotene, calcium and potassium. It is known for its medicinal values. My mom always force me to eat karela saying it purifies your blood and is good for your heart. I should thank her for making me eat this vegetable. Now it has grown on me and I don’t hate to eat it anymore. On the contrary, my husband loves it. So I try incorporate it in my cooking as much as possible. It is popular in Indian cuisine. In South...
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Keerai Masiyal
Keerai Masiyal also called Keerai Kadayal is another type of spinach curry and this time only the method of preparation vary. Personally, I am a huge fan of this dish and it is so comforting. It can be served with steamed or cooked rice and a spicy side such as potato fry or colocasia fry or plantain fry. It’s so simple and awesome. Try this dish and let me know how it turns out. Preparation time: 30 minutes No. of servings: 6 Spice level: 3 out of 5 Ingredients: Spinach – 1/2 lb or 225 gram Oil – 1 tsp Cumin seeds – 1 tsp Garlic pods – 4 Pearl onions or small onions – 7 to 8 (peeled and cut into halves) One big tomato Green chilies – 4 Toor dal – 1 cup (can substitute with moong...
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Tomato Dal – Lentil and Tomato Soup
Tomato dal is a simple and tasty lentil dish popular in South India. It is a healthy, gluten free and protein rich dish and complements roti and rice. Also, Wish you all a Happy Thiruvathirai and Arudhra Darshan… You can check the recipe for Thiruvathirai Kali, which is the traditional dish for today. Ingredients: Toor dal – 1 cup Asafoetida – a pinch Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Cumin seeds – 1 tsp Curry leaves – 5 to 6 Dry red chilies – 2 Garlic cloves – 5 Chopped ginger – 1 tsp Green chilies – 4 Finely chopped onions – 1/2 cup Large tomatoes – 2 Method of preparation: Pressure cook dal with a tsp of oil, a pinch of asafoetida and salt until cooked and slightly mashed. Heat oil in...
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