Posted in Accompaniments, Easy Sabzis, No onion no garlic foods, No onion no garlic side dish, South style poriyal

Beans Usali

Its one of the most traditional dishes in South. A little tricky is the old one. But what I am sharing today is the easy version. Almost tastes the same as traditional, this one can be quicky made especially when you are in hurry and yet don’t want to compromise on the taste. The best part being it just can be made in a tsp of oil. So low on fat and high on taste and nutrition. J

I have always loved Poriyals. This version is not regularly made at my place. This time mom made and it tasted yum. Hope u taste this and like.

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Ingredients:

Beans: 2 cups chopped

Oil: 1 tsp ( Coconut oil preferred)

Mustard Seeds: 1tsp

Chana Dal: 1 tsp

Urad dal: 1 tsp

Curry leaves : 1 spring

Turmeric powder: 1 tsp

Salt: as per taste

To grind:

Roasted gram dal (Chutney Dal) : 1 tbsp

Green Chilies: 2 ( adjust according to spice)

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Method:

Heat a pan, add oil , mustard seeds, the dals and sauté till golden brown.

Add the curry leaves and the beans and turmeric powder, salt and water.

Grind the roasted gram dal and green chili in a coarse powder. Don’t over do it.

As the beans stand cooked, add the powder and mix well.

Serve hot with steamed rice and Sambhar/Kozumbu or your choice.

 

(I served with Kadala Poricha Kozumbhu)

 

Posted in Accompaniments, keepers, Side dish

Garlic Podi

This is one dish I had been vary to try. I had always thought Moluga Podi to be a very traditional and no mess recipe. For me it had always been the one passed by mom from generations. So I never had thought variations here would work. But when I very apprehensively tried this and kiddo and Hubby gave a thumbs up to this version too I was happy. Now this also I try to keep handy and yes, this too when drizzled over idli with ghee tastes heavenly.

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Here goes the recipe:

Continue reading “Garlic Podi”

Posted in Accompaniments, Chutneys, keepers

Thengai Podi

This is my mom’s recipe. Whenever she has excess coconut she makes this podi. One of the best ways to use up the coconut when it becomes old and can’t be used for cooking. Also the coconut waste after extracting coconut milk can also be used for this podi.

Sprinkle this on your dosa, idli, upma or mix it with rice and ghee. It tastes awesome. The best part is it can be sprinkled over the curries like bhindi fry/ aloo and a new twist can be given to the veggie.

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Do try this, I am sure you won’t be disappointed.

Here goes the recipe:

Continue reading “Thengai Podi”

Posted in Accompaniments, keepers, Pickles,Thokku, Side dish, Vishu/ Onam Sadya Recipes

Raw Mango Thokku

Come summers and everywhere you get to see green raw mangoes. A lot of dishes can be made incorporating them but the favorite for me remains this humble thokku. This is one such fool proof recipe. Sweet, sour and mildly spicy this one goes well with rice, and breakfast items alike. The best pairing being, curd rice. 🙂

Mango Thokku

Here goes the recipe:

Ingredients:

 Raw Mangoes: 1-2 medium size grated

Salt as per taste

Gingelly oil/ Sunflower oil: 1-2 tbsp (see notes)

Jaggery: 1tbsp (optional but recommended)

Hing: a pinch

Mustard seeds: 1 tsp

Red chili powder: 2 tbsp ( 1tbsp spicy one+1 tbsp Kashmiri one)

Turmeric powder: 1 tsp

Tamarind paste: 1 tbsp

Method:

 1.Wash, pat dry and peel the raw mangoes and grate them.

2.Heat a heavy bottom pan, add oil, mustard seeds,hing and allow to crackle.

3.Drop the flame to low and add the grated mangoes, turmeric powder and mix well till it becomes tender.

4.Add the tamarind paste, chili powder, jaggery and salt as per taste.

5.Keep stirring on a low flame till the oil separates. It will look glossy.Store in an air tight jar and use a clean spoon.

6.Stays good for a year.

Notes:

Sunflower oil can also be used in place of gingelly oil but for storage purpose gingelly oil serves best.

Posted in Accompaniments, No onion no garlic foods, No onion no garlic side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Cabbage Poriyal

One more simple poriyal that goes well with Sambhar/ Rasam. This one is served in almost all weddings. I haven’t seen much wedding without this. One of my favorites and mostly paired with sambhar, this one is a must try. Although, very simple the coconut oil and the curry leaves make it more flavorful.

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Here goes the recipe:

Ingredients:

Serves 4

Cabbage: 1 cup

Carrots, beans, peas ( all mixed) : 1 cup

To grind:

Grated coconut: 1/2 cup

Green chili: 2-3 (Adjust as per spice level)

To temper:

Coconut oil: 1 tbsp

Mustard seeds, urad dal, chana dal : 1 tsp each

Curry leaves: a spring

Turmeric powder: 1/2 tsp

Salt to taste.

Method:

  1. Chop all the veggies. Wash, drain n keep aside.
  2. Make coconut and green chili paste.
  3.  Heat oil in a heavy bottomed pan , add “to temper” items.
  4. Add the veggies, turmeric powder and salt.
  5. Mix well, add little water and cook in medium low flame for 20 minutes.
  6. When the veggies are cooked, add the coconut paste, mix well .
  7. Serve hot with sambhar/rasam and appalam.

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Tip: You can slit the green chili and add to tadka and add the coconut shavings for garnish. Tastes good either ways.

Posted in Accompaniments, Chutneys, No onion no garlic foods, No onion no garlic side dish, Side dish

Instant Tomato Thokku

Everything instant these days catch our attention. 😛 .I keep looking for easy side dishes/ recipes for breakfast and paranthas. Since tomatoes are cheap and the nice red ones looks tempting i thought of making this pickle. This is one such side dish. Can be made in advance and goes well with dosa/idli/upma etc.

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Here goes the recipe:

Ingredients:

Tomatoes: 8- 10 Medium sized ones

Tamarind: 2-3 small pieces

Red Chili powder (Kashmiri): 2 tbsp

Red chili powder (for spice) : 2 tbsp (adjust as needed)

Salt to taste

To temper:

Oil: 3 tbsp

Mustard seeds: 1 tsp

Hing a pinch

 

 

whatsapp-image-2017-01-15-at-09-50-22Method:

  1. Chop the tomatoes finely.
  2. In a wide pan, add a tbsp of oil add the tomatoes,tamarind pieces, salt and cook for around 10 minutes on low flames till the tomatoes turn mushy.
  3. Allow it to cool and then grind them for a few seconds.
  4.  Heat the same pan, add oil and “To temper” Items and the grind tomatoes and spices.
  5. Cook well n low flame till oil separates.
  6.  Store in a glass container and use a dry spoon to serve.
  7. Refrigerate. Stays good for a fortnight.

 

 

Posted in Accompaniments, Greens, No onion no garlic foods, No onion no garlic side dish, Side dish, Vishu/ Onam Sadya Recipes

Keerai Masiyal

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Wishing you all a Happy and prosperous 2017. Hope you all had a great time partying and celebrating with near and dear ones. Today I am sharing a very easy recipe to beat the Monday blues. Requires minimal ingredients and when paired up with rice and ghee makes a heavenly combination. Even a roasted appalam makes a great side dish to this. Although many people make this as a side dish for Mor Kozumbu, this is also a complete dish when eaten with rice.

Ingredients:

Spinach: 1 bunch

To temper:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Urad Dal: 1 tsp

Red Chilli : 1

A pinch of Hing

Method:

  1. Clean the spinach and wash thoroughly under water till water runs clean.
  2. Blanch this spinach for a couple of minutes in hot water with a pinch if turmeric and salt. This helps remove the impurities.
  3. Remove from the hot water and run under cold water immediately. This will help spinach retain its green color.
  4. Puree in a mixer.
  5. Transfer the puree in a bowl, adjust water (add only little) , add salt and bring it to boil.
  6. Temper with “to temper” items and serve hot with rice and ghee,alongside appalam.

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Notes:

If it becomes watery, add rice flour mixed with water and adjust the consistency.