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 Kozumbu for rice, No onion no garlic foods, No onion no garlic side dish

Keerai Molguttal

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.

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Continue reading “Keerai Molguttal”

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 Breakfast Ideas, Easy Snacks/ Dinner, No onion no garlic foods, No onion no garlic side dish

Adai

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.

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Ingredients:

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

Method:

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.

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Notes:

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.

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

Ingredients:

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

Method:

 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.

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Note:

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

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.