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
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)
One more way of making this Sabudana Khicadi is shared below. It seems people loved the look and i guarantee the taste of this yummy khicadi. 🙂
Continue reading “Sabudana Khicadi (Version 2)”
A very healthy and interesting twist to Palak Dal given by South Indian TamBrahms (Tamil Brahmins) .Mom used to make this for sure on Amavasai day, when she used to avoid cooking using tamarind. A spoon of ghee topped its heaven for me in every bite. Pair it with a simple lemon pickle/ thogayal/ Thayir Khicadi/ Puli Inji this one becomes one of the most soul satisfying meals. Healthy and full of nutrition’s, we make this often.
Try this and I am sure you would love this.
Continue reading “Keerai Molguttal”
Cooking without onions and garlic is always a challenge. But during festive seasons I make it a point to not to add them. Like during vrats, navratri etc even if you don’t fast, most people try avoiding use of onion and garlic. This pulav recipe comes handy and when paired with some kurma or raita it’s a complete meal. The best part being it’s a one pot lunch. Can be made quickly and still nutritious. Handy for working people who are pressed for time.
Addition of coconut milk makes it richer but completely optional. Just add normal water also would be fine. Here goes the recipe:
Continue reading “Coconut Milk Pulav”
This one is the oldest in my draft. 🙂 Was clicked when I had not even started blogging. Today, while going through old pictures I found and thought of sharing the recipe. Since then even if i had made these sandwiches, have never clicked pictures. 😛
We all loved sandwiches. Toasted, grilled mostly preferred, but we also love the Mumbai style raw sandwiches. Sandwiches i feel, is very versatile and almost anything or everything can be used as fillings for them. Use onion,tomato and cheese and one healthy meal is ready. Also one of the best way to use up the leftover curries is stuffing them inside the bread and grilling with addition of loads of cheese.
I normally use up the leftover curry this way, and sometimes the kiddo asks for more 😉 and i realize the demand is more and supply less.:D He sometimes suggests me to make more curry to eat sandwiches. 😛
Continue reading “Spinach Corn Sandwich”
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 as 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”
A very famous South Indian rather Palakkad delicacy is Adai. We love this food. Healthy and nutritious as the batter is made using dals and rice. Fermentation not necessary. And tastes heavenly when paired with Avial/ chutney/ jaggery/ podi.
Do try this. Its easy to make and filling too.
Boiled Rice: 1 cup
Dosa Rice : 1 cup
Urad dal : 1/4 cup (I used Black split one)
Chana dal: 1/4 cup
Tuvar dal and Moong dal: a fistful each
Red chilies: 6-8 (see notes)
Pepper: 1 tsp
Curry Leaves: 20
Salt to taste
1.Wash and soak all the rice and dals, chilies, pepper together for a couple of hours.
2. Grind coarsely with curry leaves and salt.
3. Keep aside for sometime to ferment or use immediately. Fermented ones will give a nice tangy taste.
4. Heat tava, wipe it with oil and then spread the batter in a thick round with medium flame.
5. Drizzle lots of gingelly or sunflower oil and cook for 3-4 minutes on low flame. Turn the adai and cook for same 3-4 minutes for crisp ones.
6. Serve Hot.
7. Use up the batter or refrigerate .Stays good for 3-4 days.
Red chilies, i used half bedgi and half spicy ones. The color ones give nice red color. You can reduce the spicy ones and increase pepper too.