Carrot Sambar

INGREDIENTS :

• Carrot – 2 nos
• Toor dal + Moong dal – 1 /2 cup
• Sambhar onion – 10 nos
• Sambhar powder – 1.5 tsp
• Tamarind – Small gooseberry size
• Asafetida / Hing – 2 pinches
• Turmeric powder – 1/4 tsp
• Salt & water – As needed.

To Temper :

• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/4 tsp
• Tomato – 1 no
• Garlic flakes – 5 nos
• Curry leaves – A few

To  garnish :

• Coriander leaves

• Pressure cook dals , Sliced carrots  and half of the sambhar onions along with a pinch of turmeric powder and a drop of ghee.
• In a kadai temper the mustard seeds and fenugreek seeds.
• Add the remaining sambhar onions, garlic flakes & curry leaves.Saute well.
• Then add the tomato pieces and saute till it turns mushy.
• Now add the sambhar powder and tamarind extract.Allow to boil till the onions gets cooked.
• Add the cooked & mashed dal and boil for sometime.
• Garnish with coriander leaves and serve hot.

Enjoy with hot rice and karunai kizhangu masiyal :) !!

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

Broccoli Parupu Usili

Broccoli Parupu Usili

Paruppu usili is basically a mix of lentil crumble and vegetables. Being vegetarian lentils are an important source of protein and is on the menu in one form or the other every day. Although this is a famous dish in South India I learnt this dish only after my wedding. Mostly green beans is used for this, but when my MIL visited us, she made this dish using cabbage and it tasted delicious. Ever since that I have been making usili with different vegetables like asparagus, broccoli, etc. Irrespective of the vegetable this is one tasty dish. Paruppu usili pairs very well with morkuzhambu. I have steamed the lentil balls plus I have used a healthy vegetable broccoli making this a very healthy dish. Now let us see how this is made.

Ingredients

2 big broccoli heads (about 4 cups chopped)

1 tsp oil

1/2 tsp mustard seeds

Salt

To Grind

1/2 cup channa dal
1/2 cup toor dal
3 red chillies
Pinch of asafoetida
Salt

Method
Soak the dals and red chillies for abour an hour.

Take the soaked dals in a blender.

Grind with asafoetida and salt to a coarse mix.

Make small balls with the ground mixture.

Steam the balls for about 15 minutes.

Let the balls cool for few minutes and then crumble them into small pieces.

Meanwhile steam the broccoli for say 5-10 minutes.

Heat a pan and season with mustard seeds. Add the lentil crumble. Saute for few minutes but if you want a crisper crumble saute longer.

Add the steamed broccoli and mix well. Adjust salt level if needed.

Healthy and tasty broccoli paruppu usili ready. We had it with vatha kuzhambu and kovakkai fry.

Enjoy!
Tips
1. Beans, broccoli, cabbage. kothavaranga. etc can be used for this dish.
2. The lentil crumble freezes well. With that it is very easy to put this dish together.

Broccoli Parupu Usili

Mamidikaya Pappu/ Mango Dal

 

Mamidikaya Pappu/ Mango Dal

Am a great fan of this mavidikaya pappu. .I remember ma childhood days, where amma used to do it on fridays and to offer god with padaiyal and she will do pooja. . She will have a big book of slogas and will start reading. It lasts atleast for 40minutes. . Ma stomach will make crumbling sounds to taste the items in Padyal. .Once amma finishes, its was me to grab a vada n eat it with pappu. .ma god!!!! that will be awesome :)

Ingredients:

1. Toor dal or kandipappu-1 1/2cup
2. Onion-2
3. Greenchillies-3 or 4 (slit into 2 halves)
4. Mango-1 (peeled and sliced into big peices)
5. Tamrind-1/4 lemon sliced

For popu or tadka:

1. Avalu or rai-1tspn
2. Curry leaves-1tspn
3. Garlic-3 or 4  slices diced
4. Tumeric powder-1pinch
5. Chana dal-1/2 tspn
6. Red chilli-1 or 2 (Adjust accordingly)
7. Salt-2tspn(adjust accordingly)
8. Red chilli powder-1 tspn

Mamidikaya Pappu/ Mango Dal

For garnishing:

1. corainder leaves(washed and sliced)

Preparation:

1. Wash the dal and add the dal to a container.
2. Add the sliced onions,green chillies,mango,tamrind.
3. Pressure cook it till 4 or 5 vissils.
4. Remove from cooker.keep aside all the sliced peices(like onion,mango).
5. Now mash the dal add salt,tumeric and red chilli powder.
6. Then add the sliced peices in the dal.
7. Add oil in kadai,first add red chillies,garlic,then add rai and cumin seeds and let them splutter.
8. Now add chana dal and the add curry leaves.
9. Now add the dal into the kadai let it cook for another 5 mins and switch off the stove.
10. Now add coriander leaves for garnishing.

Ulundu Sadam (Urad dal Rice)

Ulundu Sadam (Urad dal Rice)

 Urad dal (Black gram) is used in a variety of dishes in South Indian cooking. It is used in making Idli (rice steam cakes), making all kinds of chutneys, thuvizhals (spicy paste that is eaten with rice). South Indian cooking is also famous for its flavored rice varieties.. Ulundu sadam is a unique flavored rice not very common such as tamarind, lemon or coconut rice and it is my family's favorite.

I discovered this recipe while I was in the US from an excellent South Indian recipe book, called Dakshin (Chandra Padmanabhan). Every time there was leftover rice, this was a quick spicy, flavorful snack everyone would relish.  It became my signature dish that my mom-in-law asked me to make for relatives or herself as she was very fond of the same.


1 cup rice (cooked)
3 tbsp ghee or Sesame oil or refined oil
2 tbsp cashew nuts (can substitute with peanuts)
2 green chillies (this brings good flavor more than heat)
1 tsp mustard seeds
1 tsp black gram seeds
1 tsp bengal gram (chana dal)
1 red chilli
1/2 tsp asafoetida powder
a few curry leaves (the more, the flavorful)

salt to taste

Dry Masala
2 tbsp urad dal (blackgram)
1.5 tsp black pepper corns (this is a must - bring flavor)
2 tbsp sesame seeds
2 tbsp coconut powder


Directions
Grind the dry masala after dry frying the ingredients and keep it aside. In a pan, add 1 tbsp ghee and fry the nuts (cashew or peanuts) along with green chilli and keep it aside. In the same pan, heat the rest of the ghee or oil, and when hot, add the mustard, blackgram, bengal gram seeds along with red chilli, asafoetida and curry leaves. When mustard seeds start to sputter and the dal seeds are brown, add the powder (dry masala), peanuts/chilli mix, and rice and mix them together.

Sesame oil adds more flavor than ghee and goes well with the sesame in the dry masala. The black peppercorns add the heat to the dish apart from the green chilli.

Ulundu Sadam (Urad dal Rice)

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

While a stir fry and sambhar would have been just as good I wanted to try something different. I was talking to my mom and she suggested a kootu - a typical dal/lentil based dish with a masala made with coconut, cumin and green chilies.

Though a kootu can be typically made with any of the lentils/dal I talked about. I wanted to try using channa dal/kadalai paruppu to make this kootu. Chard is one of those green that you really can't go wrong and the combination turned out to be irresistible.

Health Fact:
Chana Dal or Bengal Gram dal has a very low glycemic index and it is good for those suffering from diabetes or anybody who likes to keep their blood sugar low.

Ingredients Preparation Time:10 minutes
Cooking Time:25 minutes
Ingredients

1. 1 1/2 cups of kadalai paruppu (bengal gram/channa dal)
2. 3 cups of packed Swiss Chard leaves (substitute with any green of choice)
3. 3 tbsp of chopped shallots or onions
4. seasonings - mustard seeds, cumin seeds a few, curry leaves, asfoetida a pinch
5. salt to taste
6. 2 tsp of oil or ghee
7. a handful of chopped coriander leaves
8. 1/4 tsp of roasted and powdered methi seeds
Masala Paste
9. 3 tbsp of grated fresh or frozen coconut
10. 1/2 tsp of cumin seeds
11. 6-8 green chilies
Blend the above to a fairly smooth paste, add a 1/2 tbsp of water.

Method

1. Cook the bengal gram with 2 1/2 cups of water till it is just cooked, the lentils should maintain their shape. If using a pressure cooker cook on high for 1 whistle.
2. In a kadai or wide mouthed pan heat oil and when hot add the seasonings, first the asfoetida, cumin seeds and then the mustard seeds, when it starts to pop add the curry leaves followed by the onions and saute till the onions are translucent.
3. Now add the greens and saute for 2-3 minutes.
4. Add the cooked dal along with any water and let it come to a boil.
5. Lower the heat and add the blended masala paste and if required half a cup of water (if it is too thick) and salt. Let it cook for 3-4 minutes after it starts bubbling. Sprinkle the methi seeds powder and turn off the heat and let sit for 10 minutes.
Serve with rice or chapathis. Taste great with both.

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

Beans Kootu

 This Beans kootu is simple but delicious which tends to have a combination of fresh and dried ingredients: to make use of the abundant sauce , serve with hot  rice. If you are spice lover include chillies more. The vegetarian recipes you find in many Indian cuisines are some of the most delicious in the world as they embrace the flavors letting speak themselves.

This is one such kootu  that is a perfect treat for spicy taste-buds. Usually my mom use to prepare this recipe with cauliflower, for a change I tried with beans and even I recommend with cabbage. This comforting side dish goes well with roti / paratha. Sometimes with Indian breakfast like Idli, dosa and even with  Kerela style Appam too.

Prepartion & Cooking Time: 35 Minutes

YIELD : 2-3 Serving

Beans Kootu

Ingredients:

French Beans / Green Beans-250 grams
Bengal Gram /Chenna Dhal/ Kadhalai Paruppu-1/4 cup(soak it in warm water for 15 mts)
Tomato -1 Chopped
Turmeric Powder a Pinch
Jaggery a Pinch
Curry Leaves
Salt To Taste

For Spice Paste:
Thoor Dhal/Split Red lentil-1 tsp
Bengal Gram/ Chenna Dhal-1tsp
Peppercorns-1/2 tsp
Coriander Seeds-2 tsp
Dried Red Chilli-4no.
Grated Coconut- 2-3 tbsp

For Seasoning:
Mustard Seeds-1tsp
Cumin Seeds-1tsp
Asafoetida -1/2tsp

*Substitute chenna dhal with moong dhal for a change.

Beans Kootu

Method:

1. Wash and cut beans into 1"inch pieces. Pressure cook both beans and lentil in a seperate vessel till  firm soft .
2. Heat a teaspoon of oil in fry pan add spice paste ingredients one by one. Gently roast till aromatic. Cool and grind to smooth paste with water added.
3. Heat  a tbsp of oil deep vessel.  Add mustard and wait it splutter, now add cumin seeds, curry leaves and asefoetida. Add the cooked bean and lentil with finely chopped tomato. Stir ones and let it cook till tomatoes are soft.
4. Now add turmeric powder and required salt. At this point add  ground paste, jaggery and needed water for the gravy.
5. Simmer and cook for another 5-8 minutes. Dish out.
6. Serve hot with rice or Chappati/Roti. This even goes well with Idli and Dosa.

Note:

• Don't over cook beans and lentil. It should be firm to hold.
• If you like the taste of tamarind, substitute in place of tomato.

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage kootu is a very healthy and comforting vegetable side dish. This Muttaikose kootu is made using kadalai paruppu (Channa dal).  Recently one of my friend made this kosu kootu for a potluck lunch and I instantly fell in love with it and I wanted to try this at home and got the recipe from her and made few changes to suit our taste. I have prepared this few times now and everyone at home loves this comforting kootu. I serve this with rasam rice and if there are any leftovers I would serve this with chappathi too.

What are the ingredients needed?

Cabbage(thinly chopped), 2 cups
Kadalai paruppu/ Channa dal, 1/2 cup
Oil, 1 Tablespoon
Mustard seeds, 1/2 teaspoon
Curry leaves, 1-2 sprig
Onion, 1 large(finely chopped)
Turmeric powder, 1/4 teaspoon
Asafoetida, a pinch
Salt, to taste
Cilantro, to garnish (optional)

To grind together
Grated coconut, 1/4 cup
Ginger, 1" long (de-skinned, washed)
Green chillies, 2-3 nos.
Cumin seeds, 1/2 teaspoon

How it is made?

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

1. Pressure cook channa dal  with 2 cups of water till it is cooked well. But take care it does not overcook and is so soft and get mashed. Retain the water in the cooked channa dal to add to the kootu.
2. Then grind all the ingredients listed under ' to grind together' into a smooth paste and set it aside.
3. Then heat oil in a skillet, add mustard seeds and when they crack, add curry leaves and fry then add chopped onions and fry till they turn translucent. Then add the chopped cabbage, little salt and cook till the cabbage is cooked. (Cover and cook in low flame, doesn't require water. If needed just sprinkle some water)
4. Then to the cabbage, add the cooked channa dal along with the water, and the ground mixture, now add turmeric powder and asafoetida, mix well and check the salt and adjust accordingly and cook till the raw smell is gone.  Then turn off the heat. 
5. Garnish with cilantro and serve it warm.  

Notes:

• Adjust the amount of green chilli as per your heat tolerance level. 

Paruppu Rasam

Paruppu Rasam with Rice

For me, rasam means, I cannot imagine without garlic and coriander leaves,at least one of the above should be there,otherwise I don’t like. This recipe for rasam  is quite unusual one,coz we use sambar powder for this rasam and not the rasam powder!!  My mom makes this once in two weeks at least.we use lots of Paruppu(toor dal/thuvaram paruppu) in this one.I mixed rice to it in display. 

Ingredients
Cooked toordal / thuvaram paruppu- 1/2 cup
Tamarind extract- 1/4 cup
Country tomato large crushed- 1 no
Curry leaves- few
Coriander leaves- 1/4 bunch
Water- 2 cups
Salt to taste

Masala ingredients to grind
Shallots- 4 nos
Whole red chilli- 3 nos
Garlic cloves- 3 nos
Coriander seeds- 1 tbsp
Pepper corns- 1 tsp
Cumin seeds- 2 tsp
Sombu- 1 tsp
Oil- 1 tsp

Ingredients for tempering
Mustard seeds- 1 tsp
Oil- 1 tsp
Asafetida- pinch

Paruppu Rasam with Rice,Mint Cilantro Thogayal,Egg burji and Papad

Method
Roast the ingredients given under masala to grind in 1 tsp oil, allow to cool and grind the ingredients to  paste without adding water.
In a deep vessel add tamarind extract, crushed tomato, curry leaves, ground Masala, required salt and water. Place the vessel on heat and bring rasam to boil. Meanwhile heat oil in a small kadai for tempering when oil is hot add mustard seeds and allow to crackle, add asafetida to the oil, remove the temepering from heat and add it to boiling rasam. Finally add cooked toordal and chopped coriander leaves, boil for 2 mins, stir well and serve hot paruppu rasam as an soup or with
Steamed Rice
Vendakkai Masala
Beetroot Vadai
  Tips
If preferred once the rasam starts boiling strain the boiling rasam through fine colander. Add the tempering, cooked toordal and chopped coriander leaves to the strained rasam and boil for 2 mins.

Tamatari Dal

Tamatari Dal

Dal is a part of everyday meal in India. It is a preparation of lentils with different spices and vegetables. Dal rice or dal roti is a staple diet of most of the Indian homes. Tomato dal or tamatar ki dal is one of the simplest and common dishes in Indian kitchen. You can call it the Indian comfort food. This dish is simple, tasty, and full of nutrition.

Onion and garlic are kind of banned in my home and that explains my love for these two flavors. I love the burnt garlic flavor in this dal. Plain rice or jeera rice is the best complement for this dal but I like it with hot rotis too.


Ingredients
Serves 4

Tamatari Dal,Bittergourd Potato fry, Appalam and Vathal

• 1 cup split pigeon peas (toor/arhar dal) washed and soaked for 15 mins
• ¼ tsp mustard seeds
• ½ tsp cumin seeds
• 2 inch piece of ginger grated
• 8-10 curry leaves
• 2 green chillies slit
• 2 dry red chillies
• 4-5 cloves of garlic sliced
• 1 small onion finely chopped
• 2 medium sized tomatoes washed and chopped
• 2 tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp garam masala
• Approximately 3 cups of water for cooking the dal
• 1-2 cups of water (if required in case the dal is too thick)
• 2 tsp of ghee/oil
• Salt to taste
• 2 tbsp chopped fresh coriander leaves

Recipe
Pressure cook the dal in 3 cups of water with salt for 3-4 whistles. It should be cooked enough to be mashed when you mix it. Once the cooker is cooled, mash the dal and keep aside.
Heat ghee/oil in a kadhai or pan. Add the mustard and cumin seeds. Once the seeds pop, add curry leaves, green chillies, and ginger. Cook for 30-40 seconds. Add garlic and cook till the garlic starts browning. Add onions and cook on low flame till onions start browning.
Add tomatoes and salt. Remember the dal already has salt so add salt for tomatoes only. Cook on low flame till tomatoes are cooked and can be mashed with the back of a spoon. Add turmeric, chilli powder, coriander powder, and garam masala. Mix well and cook till oil separates.
Add the cooked dal to this and mix well. If the dal is too thick you can add ½ to 1 cup of water. Some people like the dal thick while some enjoy a thinner consistency so add water as per preference.
Check for seasoning and add salt or spice as required. Cook for 2-3 minutes. Add chopped coriander and serve with hot rice.

Zucchini Masiyal/Dal

Zucchini Masiyal/Dal,Pineapple rasam and thogayal

Zucchini is one of the vegetables that I came to know and use only after coming to the Germany, but something I regularly buy during summer. It is very versatile and can be used in anything from subzis, sambar, chutneys etc. I love the mellow, sweet taste it renders.
This week, I tried to use zucchini in a typical south Indian preparation called ‘Masiyal’. The word ‘masiyal’ actually means ‘mashed’. This dish is mildly spiced mashed zucchini, along with some creamy moong dal. It can be used as a side or spooned on top of rice to make a satisfying meal. Also, this is a no onion, no garlic recipe – perfect for people who fast. This is a very adaptable recipe too, for variations.

Zucchini Masiyal/Dal

Ingredients:
4 medium, tender zucchini, chopped fine
1/3 cup moong dal
1 small marble sized ball of tamarind, soaked in water and extracted
3 green chillies slit
2 red chillies
1/2 tsp mustard
1 tsp urad dal
1/2 tsp turmeric powder
1/4 tsp asafoetida
2 tsp oil
a sprig of curry leaves
salt, to taste

Method:
Place the moong dal in a sauce pan with enough water to cover. Let cook until soft and creamy. Set aside.
In another pan, heat 1 tsp oil. Add the slit green chillies, and let it infuse the oil. Next, add the zucchini and saute for a min. Add the turmeric and salt, cover with a lid and let cook for about 5 minutes, or until the zucchini is soft and can be mashed with the back of a wooden spoon. Mash it coarsely and add in the tamarind water. Let it cook for another 2-3 minutes. Finally, add the cooked moong dal and let it all come to a boil together. Check for salt and switch off stove.
In a seperate pan, heat the oil for tadka. Add in the mustard, let it splutter. Add the urad dal, asafoetida and curry leaves. Spoon the tadka over the masiyal and serve hot with rice or roti.

Parupu Thogayal

Parupu Thogayal,Pina Apple Rasam and Zucchini Dal

Quick and simple side dish for white rice and variety rice.Just need few ingredients to make this Thovaiyal. We like it a lot, with a variety rice.Try this combo and drop your comments!!Happy Weekend guys :) 

Ingredients:

Parupu Thogayal

1. Kadali Paruppu/Chana dal-5 tablespoon
2. Urad dal-2 tablespoon
3. Garlic pods- 2 small nos.
4. Red Chilly- 4 nos
5. Pepper corns- 1/4 teaspoon 
6. Hing- little
7. Shredded coconut- 1/2 cup 
8. Oil- 1 teaspoon
9. Salt- As required
10. Water- Very little

Method:

1. Heat oil in the pan,once its enough heat add in red chilies, pepper corn,garlic and hing.Saute it in flow flame for 30 to 40 sec.
2. Now add the kadali parrupu and urad dal to it.Saute it till gets golden color and nice aroma.Fry it about 1 to 2 mins in low flame
3. Then add the coconut,saute it for 1 more min.4.Switch of the stove, transfer the mixture in to plate.Allow to cool down completely before grinding.
         5.Add salt to the mixture.Grind with out water first,then add a little water to it.Don't pour the water., just
          drop a little by little.Grind the thovaiyal in a stiff consistency.
         6. That's it Paruppu Thovaiyal's ready.Serve it with any variety rice or plain rice. 

Parupu Payasam by Divya Vasanthkumar

Parupu Payasam/Moongdal/Green Gram Payasam

INGREDIENTS:

Moong Dal (Pasi Paruppu) - 1 cup 

Javvarisi(Sago) - 1/4 cup 

Jaggery - 1/2 cup 

Ghee - 1 tbsp 

Thick Coconut milk - 1/4 

Thin Coconut milk - as required(to cook moong dal & javvarisi) 

Cashews - few 

Raisins - few 

Cardamom - 1/4 tsp

DIRECTION:

1. Dry roast the moong dal till nice aroma come. Don't burn the moong dal. Pressure cook the moong dal and javvarisi with thin coconut milk for 3 to 4 whistles. (You can cook in half coconut milk and half water or completely in coconut milk)

2. In a pan add the ghee and roast the raisins, cashews till it turns golden brown. Remove it and keep it aside.

3. In the remaining ghee, add the cooked moong dal, javvarisi and grated jaggery. Once the jaggery melts completely, add the cardamom powder and stir it.

4. Now add the thick coconut milk and bring it to single boil. Switch off the flame after adding the ghee roasted cashews and raisins. 

Serve it hot or cold.

Sindhi Kadhi

Sindhi Kadhi with Potato bajji/Fritters

Sindhi Kadhi

Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. .Traditionally it is served with rice and also can be served as a soup. But I use it as a side dish for bhajis. . 

Gongura Pappu(Dal)(Basic Andhra Style)

Gongura Pappu(Dal)(Basic Andhra Style)

Gongura pappu is a dal (lentil) stew made with sour greens gongura (a leafy vegetable with a nice sour and tangy taste). The gongura green are cherished in Andhra cuisine more than any of its other green leafy vegetables and is used to prepare delectable pappu, pachadi and other dishes.

Arisi Paruppu Sadam- Coimbatore Style with Omlet (Dal Rice)

Arisi Paruppu Sadam- Coimbatore Style with Omlet

Arisi paruppu sadham is a simple and delicious rice with less ingredients that can be prepared in no time. I learned this recipe from my closest friend +Deepa Rangasamy 's mother, who is from Coimbatore and it seems a popular kongunadu dish. I loved it very much when I prepared for the very first time and it became one of my favorites now. Its easy to prepare and everyone in the family will like for sure.

Palakura pappu Andhra style Recipe

Palakura pappu Andhra style Recipe

Palakura is a green leafy vegetable which gives good health and strength to the human beings. Palakura pappu is a traditional Andhra dish which is very tasty. Palakura pappu Andhra style is easy to prepare. The preparation is given below. If you find this Palakura pappu Andhra style recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Palakura pappu Andhra style recipe, so that any one can make this Palakura pappu Andhra style very easily without any experience on making this recipe.

TOMATO PAPPU(Andhra style)/Tomato dal

TOMATO PAPPU(Andhra style)

Today I was reading the great chef Mr. Sanjeev Kapoor’s very interesting post MEN AS COOK. It was such a nice article that I could not close my eyes for a minute. It is fact that kitchen is restricted area for men by women and honestly I also do so. It is not like that he cannot cook .He is expert in some items which even I cannot make delicious but I always feel that when I am there then why he needs to cook.
While reading the post, lots of memory was flowing in my mind. I remember when I was pregnant and my husband used to fulfil my all wishes (even now he does).Those days I used to feel hungry in the mid of night but without any hesitation and irritation he used to get up and prepare something for me, even in early morning before I will get up my tea will be ready. Believe me no one can make tea and Bhindi Sambar like him. .

After reading the article, I understand one thing that we should allow or request our man to cook sometimes, by doing this they will have change of mind and we will also get some relaxation. I wish that I should post my husband’s recipe very soon.

 Today I end up with making a very simple recipe” Tomato Pappu” always love to have with hot rice.

Tomato Dal (PappuPreparation time: 10 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 4 persons

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

Paruppu Kozhukattai,Nei urundai and Kadalai Paruppu Sundal

The other fillings used in making Kozhukattai / Steamed Modak for Ganesh Chathurti are with Bengal Gram filling made with Jaggary and Roasted Sesame Seeds with Jaggary filling.
As a tradition, ma Mom makes Poli,Nei Uraundai and Kadalai Paruppu Sundal for all festivals. So I decided to make Polis and also Kozhukattais trying to follow both customs. So I made sure I had some purnam for the steamed modhak also. The purnam is very similar to the way we make the purnam for Poli. Only difference being the filling is made into very small balls, to be stuffed into rice flour dough.