Zucchini Usili

This is one of the most exotic, nutritious and wholesome dry curry as it is a combination of lentils and vegetables.  To ensure that the curry is light and fluffy, follow the method of breaking the dal as it is outlined in the recipe.  Some people may break the dal directly in a pan but personally I have found the method in this recipe has never failed for the past 20 years!!!
This dish is a family favourite!!!

Ingredients
1½ Cups Finely Chopped Zucchini
2 Tbs Water (to cook the Zucchini)
¾ Cup Toor Dal
¼ Cup Channa Dal or Yellow Split Peas
2 Cups Water (to soak the dals)
1-2 Red Chillies
½ Tsp. Turmeric Powder
1-2 Tsp. Salt
For Seasoning
2 Tbs. Oil
1 Tsp. Mustard Seeds
1 Tsp. Urad dal
¼ Tsp. Asafoetida Powder
Few Sprigs Curry Leaves

Preparation
Soak the toor dal, channa dal, red chillies in about 2 cups of water for 2-3 hours
Drain the water and grind the above into a soft mixture
Steam the ground mixture in a pressure cooker for 5 minutes (without placing the weight)
When it cools down, scoop a tablespoon of the mixture, add a drop of oil and blend it for a few seconds in the blender.
The mixture turns powdery. Repeat the process for the entire mixture and keep aside.

Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, turmeric powder, asafoetida powder and curry leaves and fry it till the urad dal turns golden brown.
Add the powdered mixture and fry for about 2 minutes.
Gently fold in the zucchini and salt.
Fry it on a low flame for 3 minutes.



Note: There is another method of breaking up the soft mixture in order that it becomes powdery. Add the soft mixture directly into the heated pan with the seasoning.  Gently stir the mixture on a medium flame till it starts to break up and becomes powdery
The other vegetables that can be used to make this dish are cabbage, banana flower, chokoes

Thovve dal - Karnataka Style

Thovve dal - Karnataka Style

Rice,Thove dal,Egg burji,Parupu podi,Mango pickle

This is a very light dal which goes well with any dry sabzi.I have made this Karnataka style and is a wonderful comfort food. A thicker version of this is served for special occasion. Its a very heart touched recipe for me because my granny use to make it. She used to mix rice with some ghee and thovve and feed me when i was young. I used to feel like heaven. You too make it and feel the taste of  it. .

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Serving Suggestion: With Rice with Ghee

Cabbage Thoran/Uppeari/ Cabbage Stirfry with Coconut and Spices

Cabbage Thoran/Uppeari/ Cabbage Stirfry with Coconut and Spices

Thoran or uppeari is common companions of rice in vegetarian as well as non-vegetarian kitchens of Kerala. Thoran is a dish made with coconut, (as Keralites life without coconut is impossible) dry and prepare with in no time. Thoran can be made with all kinds of vegetables including exotic asparagus except water rich melon, squash etc. If you have thoran and curry in your meal then “oonu kushalayi”( means very good) and if have pappad along with it will be another plus point. I love to make cabbage thoran by itself, or sometimes I mix it with carrot or beet root. Amma used to make more often during my child hood, usually cabbage thoran and sambar are favorites in the menu. Usually thoran can be made with or without garlic.

Turmeric has important anti-inflammatory properties and it is excellent source of antioxidants according to this source. It is one of common ingredients in my diet, I make curries, even sweets ( needs yellow food coloring ) with them. I can’t think of a life without them.  Because without turmeric living is impossible.

Cabbage is also an excellent source of vitamin C. I made this way.