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.



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)



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 Easy Sabzis, Product Reviews, Side dish, Side dish for Rotis

Dry Moong Sabzi

The other day, was thinking of what to cook, and the sprouts came handy. The innovation that came to my mind was the addition of lasun chutney to the curry.The result was a fabulous curry bursting with flavor and minimal ingredients. The Nutty Yogi Rajasthani Lehsun Chutney is a keeper. Use it as a sidedish for rotis/ theplas/paranthas and you are hooked.

The chutney is spicy and the flavors too good with garlic being the hero. Add a little more for spicier version Go ahead and try this and I am sure you won’t regret. A meal in itself, if you wish to cut the carbs and the rotis. Just Indulge.



Here goes the recipe:


Moong Dal: Sprouted or otherwise ( I used Sprouted)

Onions: 1 chopped ( I skipped since I was running out of it)

Tomatoes: 1-2 medium sized chopped finely.

Turmeric Powder: 1 tsp

Red Chilli powder: 1 tsp

Nutty Yogi Rajasthani Lehsun Chutney: 2 tsp

Coriander leaves: a handful

Salt to taste

Jaggery: 1 tbsp

Oil: 1 tbsp

Mustard Seeds: 1 tsp

Hing: a pinch

Lehsun Chutney
The Product
Moong Masala
The Curry and the Chutney

Method :

  1. Take a small pressure cooker and add oil+ rai and hing. Allow to crackle.
  2. Add the chopped onions and fry till golden brown. Add the chopped tomatoes cook till done.
  3. Add the sprouts and the spices. Check for salt. Add 2-2 ½ cups of water and jaggery.
  4. Pressure cook for 2-3 whistles.
  5. Serve hot with Rotis/ Rice Khicadi or even Pav/ Bread with sev topped . J

About Nutty Yogi:

The inspiration on of Nutty Yogi really started in our grandmothers kitchen. We remain inspired by her nose for freshness and an uncanny ability to spot the best ingredients. At Nutty Yogi our commitment to good and wholesome food takes us on a vast journey across India . A journey that begins in the farmers fields of India and ends on your table . But the true origins lie in the pages of your grandmothers cookbooks and her old-fashioned recipes that preserve nutrition without compromising taste.

What is it about Nutty Yogi that your grandmother would like the most ? We’re not sure.
Maybe she really likes the fact that we get our staples right from the source or she might
get patriotic feelings towards our products because they are made right here in India.
But what she will definitely love the most is that the Nutty Yogi range of products are

easy to use and bursting with nutrition.

At Nutty Yogi we believe that Backward is the new Forward when it comes to food. We go

back in time to preserve the good old fashioned goodness and nutrients in the way it was
meant to be but add the dash of convenience in the way its meant to be eaten today. With our wide varieties of staples, snacks, condiments, superfoods, we are committed to
serving you a truly amazing array that makes every meal nutritious your grandmother

would approve of. It’s really going back to basics. After all Nutrition is our only tradition.

We are Nutty about offering you delicious food and finding your inner Yogi by eating right!


PS: I got the product for review but the recipe was modified with tastes suiting my taste buds and the opinions shared here are mine.

Posted in Easy Sabzis, Lunchbox ideas, No onion no garlic foods, No onion no garlic side dish, Uncategorized

Tindora Nu Shaak

Since schools have reopened making easy lunch boxes is a challenge. Every day to think of snack and lunch is itself a task; now that I have decided to post pictures on Instagram. I thought might asIMG_20170614_170629_656 well keep sharing recipe so that it becomes easy to keep a track of what all I made plus learn some new variations.

Continue reading “Tindora Nu Shaak”

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

Podalangai Poriyal

Poriyals form a very important part of South Indian meals. Can be made using variety of veggies. Today im sharing one such recipe of Parwal also called Podalangai poriyal. Simple, full of taste this makes a great side dish for sambars/rasam/ Mor kozumbu or even chapatis.

Here goes the recipe:IMG-20170325-WA0004


Podalangai: 2 cups chopped

Curry Leaves: a spring.

Fresh grated coconut:1/2 cup

Green chillies: 1-2 (depending on the spice required)

To temper:

Coconut oil/sunflower oil: 1 tbsp

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Hing: a pinch

Turmeric powder: 1 tsp

Salt as needed


 1.Heat a pan,add oil, mustard seeds, urad dal, curry leaves.As they crackle add the hing.

2.Add the chopped parwal, turmeric powder, salt and water 2 cups and close the lid and allow cooking.

3.Grind the coconut shavings and green chili. Keep aside.

4.As the water dries up in the curry ass the ground coconut paste and mix well.

5.Serve hot.



Sunflower oil works fine but coconut oil adds more flavor to the poriyal.

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

Beetroot Poriyal

With festive seasons around and too much of sweets and savories being eaten, the craving for simple food becomes more intense. With Navratri coming ,many houses follow the no onion no garlic cooking. This is one such recipe. Simple,full of nutrition and easy to cook. Also, doesn’t require much ingredients.

This is one poriyal that goes well with rasam, sambhar or any kozumbu. The sweetness of beets and the spice of green chili makes this an awesome combination. Also tastes well with rotis and dal.

Here goes the recipe:

Serves: 3


Beetroots: 2 cups chopped finely.

Grated coconut: 1/2 cup

Green chili: 2-3 (adjust as per spice levels needed)

Salt as needed.

To temper:

Coconut oil: 1 tbsp (optional but recommended)

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Curry leaves: 1 spring

Turmeric powder: 1 tsp



  1. Wash the beetroots, peel the skin and chop medium fine.
  2. Heat a pan, temper with ” to temper” .
  3. Add the beetroots, turmeric powder, water and salt.
  4. Keep the lid and cook till the beetroot is cooked.Alternatively you can pressure cook the beet roots for a whistle and them temper and garnish with coconut.
  5. Grind the coconut+ green chili and add this dry paste to the beetroots when cooked.
  6. Serve hot with any rice/ rotis.



Note: While making for kids, you can reduce the green chili or just skip the grinding part. Just add  grated coconut and serve.

(Without Coconut)

Recipe remains same ,only add slit green chili with the tadka and skip the coconut part.Although coconut adding enhances the flavor, you can skip in case you don’t have.

Posted in Easy Sabzis, Region specials

Moong Usal

Sprouts are great for health. But not everyone like to have them as salads. I like to make curry  so that it goes great with rice and rotis. In Maharashtra, its called “usal”, meaning medium consistency gravy which can be eaten all by itself by garnishing with farsan/sev or with rotis.


Here goes the recipe:

Serves: 3


Brown  moong (sprouted): 1 cup

Onions: 2 finely chopped

Tomatoes: 2 big finely chopped

Peanuts:1 tbsp

Oil: 1 tbsp

Hing : a pinch

Mustard seeds: 1 tsp

Turmeric powder: 1 tsp

Red chilli powder: 1 tbsp (kanda lasun masala can also be used in place of this)

Garam Masala: 1 tsp

Salt: as per taste

Jaggery: 1 tbsp

Curry leaves:1 spring

To Garnish:

Coriander leaves: 2 tbsp finely chopped


  1. Soak the moong in water overnight. Morning discard water and tie in a towel and allow it to sprout. It would take a day in warm climate.
  2. Heat heavy bottom pan. Add oil,peanuts mustard seeds,curry leaves, and hing.
  3. Add the onions once the tadka splutters and fry till translucent.Next goes the tomatoes.
  4. Add the turmeric and chili powder.Saute till oil starts leaving the sides.
  5. Add the moong and mix well. Add salt, jaggery and water as needed and cook for 20 minutes till done.
  6. Alternatively, you can pressure cook for 3-4 whistles. If the sabzi is dry you can add more water to make it a gravy.
  7. Garnish and serve with rotis or plain rice and dal.




Posted in Easy Sabzis

Methi Zhunka/ bhaji


This is one more easier and tastier way of consuming methi. Maharashtrians make a lot of zhunka/bhaji also known as “Pitla” .It’s awesome when paired with Bhakris. Alas, my bhakri making skills not very polished L so I paired this yummy easy to make curry with rotis. You can even pair with a warm bowl of dal and rice. In this cold weather, this is sheer bliss.

Do try this curry and let me know your feedback.



Serves 2

Methi Leaves: 1 bunch washed, cleaned and chopped.

Onion finely chopped: 2

Tomatoes finely chopped: 1

Oil: 1 tbsp.

Mustard Seeds: 1 tsp.

Turmeric powder: 1 tsp.

Red chili powder: 2 tsp.

Salt to taste.

Sugar: 1 generous pinch.

Besan/Gram flour: 1-1.5 tbsp. heaped.


  1. Heat a pan add mustard seeds. When they crackle add onions.
  2. Saute till the onions are golden, add the tomatoes.
  3. Cook till tomato turns mushy, add powders.
  4. Add the methi leaves and let it cook in low flame for 5 minutes.
  5. Add salt, sugar and flour and mix well. Cook on a low flame for 10 minutes till the flour gets mushy and incorporates in the curry.

Serve hot with rotis or rice.