Potato, ginger garlic dry curry (Urulai kizhangu kara poriyal) - preparation time 15 mins
Ingredients:-
Boiled potato - 3 medium size (pressure cook the potato, peel off the skin and chop to big cubes)
Small onion - 10 (chopped to thin strips)
Chili powder - 1 tsp
Urad dal - 1 tbsp
Mustard seed - 1/4 tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Garlic pods - 3
Ginger - 1 inch
Coriander leaves - finely chopped 1 tbsp
Preparation method:-
Crush the garlic & ginger, little onion into small flakes.
In a pan add oil, mustard, urad dal and fry till the dal is golden brown add crushed flakes. Fry till raw smell goes.
Add the remaining chopped onion, salt and fry till the onion is cooked.
Add the chili powder, potato pieces and coriander leaves to fried items and roast.
Take this curry with rice (particularly with Mourkuzhambu or Rasam).
Experiences enriches and enjoy sharing... My favorite is cooking, My mom cooks very deliciously and varieties of vegetarian dishes which i missed after my marriage. My husband is a good foodie. He used to provide many suggestions and ideas in my cooking. He encouraged me to create blog and share my experience. If you love tasty food you can really be a great cook. Kitchen is the place where you can innovate your own ideas without any boundaries. Enjoy delicious south indian vegetarian recipes.
Wednesday, July 8, 2009
Thuvaram paruppu thogayal (Toor dhal thick paste)
Thuvaram paruppu thogayal (Toor dhal thick paste for rice) preparation time 15 to 20 mins
Our default dish after returning from our annual leave during school days because vegetables out be available. Mom should clean all the vessels and home after vacation.
Ingredients:-
Toor dhal - 100 gms
Red chili - 2
Pepper - 10
Garlic - 5 pods
Sesame oil - 1 or 2 tbsp
Salt - to taste
Water - little
Preparation method:-
Roast toor dhal with little oil. When it roasted slightly add red chili, pepper and roast till it is golden brown.
When roasted switch of the flame and add garlic.
Grind roasted ingredients, water (to make it paste), salt and grind it. Don’t make it to fine paste then it will be sticky. It will absorb water so add required amount.
Serve paruppu thogayal with ghee and hot rice. You love the taste.
Our default dish after returning from our annual leave during school days because vegetables out be available. Mom should clean all the vessels and home after vacation.
Ingredients:-
Toor dhal - 100 gms
Red chili - 2
Pepper - 10
Garlic - 5 pods
Sesame oil - 1 or 2 tbsp
Salt - to taste
Water - little
Preparation method:-
Roast toor dhal with little oil. When it roasted slightly add red chili, pepper and roast till it is golden brown.
When roasted switch of the flame and add garlic.
Grind roasted ingredients, water (to make it paste), salt and grind it. Don’t make it to fine paste then it will be sticky. It will absorb water so add required amount.
Serve paruppu thogayal with ghee and hot rice. You love the taste.
Tomato & Onion Kurma (Thakkali vengaya kuruma)
Tomato & Onion Kurma (Thakkali , vengaya kurma) - preparation 20 to 25 mins
Ingredients:-
Tomato - 1 (chop to cubes)
Onion - 2 (Chop to small thin strings)
Chili powder - ½ tsp or 1 tbsp (according to your spice)
Salt to taste
Saunf - ½ tsp
Cashew nut - 4 to 5
Small onion - 6 to 10
Milk - 25 to 30 ml
Garlic pods - 10
Sesame oil - 4 to 5 tbsp
Ginger - 1 inch piece
Preparation method:-
Grind small onion, Cashew with little water.
Crush the saunf, 4 garlic, and ginger to small flakes.
In a kadai heat oil, add crushed saunf, garlic & ginger. When it is cooked (slight the color will change and nice aroma will come) add chopped onion & remaining garlic pods and roast till onion is transparent.
Add tomato and saute till tomato is cooked. Now add the paste (onion & cashew), chili powder, little water and cook in low flame.
When cooked add milk and cook till it becomes thick gravy.
Take this kurma with Phulka or chappathi. It will be spicy and have bit sour taste of tomato.
Ingredients:-
Tomato - 1 (chop to cubes)
Onion - 2 (Chop to small thin strings)
Chili powder - ½ tsp or 1 tbsp (according to your spice)
Salt to taste
Saunf - ½ tsp
Cashew nut - 4 to 5
Small onion - 6 to 10
Milk - 25 to 30 ml
Garlic pods - 10
Sesame oil - 4 to 5 tbsp
Ginger - 1 inch piece
Preparation method:-
Grind small onion, Cashew with little water.
Crush the saunf, 4 garlic, and ginger to small flakes.
In a kadai heat oil, add crushed saunf, garlic & ginger. When it is cooked (slight the color will change and nice aroma will come) add chopped onion & remaining garlic pods and roast till onion is transparent.
Add tomato and saute till tomato is cooked. Now add the paste (onion & cashew), chili powder, little water and cook in low flame.
When cooked add milk and cook till it becomes thick gravy.
Take this kurma with Phulka or chappathi. It will be spicy and have bit sour taste of tomato.
Pasiparuppu Payasam
Pasiparuppu payasam (Split mung dhal sweet) preparation time 30 mins
Pasiparuppu and jaggery are good for health. Pasiparuppu will cools the body and jaggery is rich in iron content. It will taste yummy so try out.
Ingredients:-
Pasiparuppu (split mung dhal) - 200 gms. (without skin)
Jaggery - 150 gms
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Coconut - Grated (3 tbsp) or Coconut milk - ½ cup
Raisins - 6
Water - little to melt jaggery and prepare jaggery syrup
Preparation method:-
Pressure cook or cook in a vessel. Dhal has to be soft and cooked well. If you want you can mash and keep.
Melt the jaggery with water and filter it to remove the dirt/mud in it.
Boil the jaggery till it becomes thick.
Add cooked mung dhal with the syrup and mix well. When payasam starts boiling, switch of the flame. Add the coconut milk or grated coconut to the payasam.
In a pan add ghee, cashew and raisin. Roast to light brown and add to pasiparuppu payasam.
Serve this hot with ghee.
Pasiparuppu and jaggery are good for health. Pasiparuppu will cools the body and jaggery is rich in iron content. It will taste yummy so try out.
Ingredients:-
Pasiparuppu (split mung dhal) - 200 gms. (without skin)
Jaggery - 150 gms
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Coconut - Grated (3 tbsp) or Coconut milk - ½ cup
Raisins - 6
Water - little to melt jaggery and prepare jaggery syrup
Preparation method:-
Pressure cook or cook in a vessel. Dhal has to be soft and cooked well. If you want you can mash and keep.
Melt the jaggery with water and filter it to remove the dirt/mud in it.
Boil the jaggery till it becomes thick.
Add cooked mung dhal with the syrup and mix well. When payasam starts boiling, switch of the flame. Add the coconut milk or grated coconut to the payasam.
In a pan add ghee, cashew and raisin. Roast to light brown and add to pasiparuppu payasam.
Serve this hot with ghee.
Potato with onion & tomato gravy (Urulai kizhangu, thakkali, vengaya kuruma)
Potato with onion & tomato gravy (Urulai kizhangu, thakkali & vengaya kuruma) - preparation time 20 mins
Ingredients:-
Tomato - 1 (chopped to 8 cubes)
Potato - 3 (chopped to cubes like tomato)
Onion - 1 (chopped to small strings)
Green chili - 1 (split)
Turmeric - ¼ tsp or little
Sambar powder - ½ tbsp (or according to your taste)
Coriander leaves - finely chopped
Salt - to taste
Water - little (150 ml)
Fennel seed - ¼ tsp
Bay leaf - 1
Clove - 2 or 3
Oil - 1 or 2 tbsp
Preparation method:-
In a pressure pan add oil fennel, bay leaf, clove and roast.
Add the chili, onion and saute. Add tomato, potato, coriander leaves( little) and
saute for 5 to 10 mins.
Add turmeric, sambar powder and mix well.
Add the water and pressure cook for 2 or 3 whistle.
Open the pan and mash few potatoes piece and leave the few pieces.
Garnish with coriander leaves.
Take this is Phulka or Chappathi.
Ingredients:-
Tomato - 1 (chopped to 8 cubes)
Potato - 3 (chopped to cubes like tomato)
Onion - 1 (chopped to small strings)
Green chili - 1 (split)
Turmeric - ¼ tsp or little
Sambar powder - ½ tbsp (or according to your taste)
Coriander leaves - finely chopped
Salt - to taste
Water - little (150 ml)
Fennel seed - ¼ tsp
Bay leaf - 1
Clove - 2 or 3
Oil - 1 or 2 tbsp
Preparation method:-
In a pressure pan add oil fennel, bay leaf, clove and roast.
Add the chili, onion and saute. Add tomato, potato, coriander leaves( little) and
saute for 5 to 10 mins.
Add turmeric, sambar powder and mix well.
Add the water and pressure cook for 2 or 3 whistle.
Open the pan and mash few potatoes piece and leave the few pieces.
Garnish with coriander leaves.
Take this is Phulka or Chappathi.
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