Delightful Dal for Chapathy

         Delightful Dal  for chapathy :

                             This is very easy to prepare and a great delightful sidedish for chapathy.I have prepared this  in my kitchen either for breakfast or dinner ,most of the times when I ran out of veggies.. J J

                             

                                   

Ingredients :

·        Pasi parupppu(moong dal) – 1 cup

·        Chilli – 4 chopped (red or green)

·        Salt as needed

·        Curry leaves

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spoon

·        Urad dall – ¼ spoon

Preparation :

·        Pressure cook the dal  with enough water and salt  for one  whistle and keep it aside.

Method:

·        Heat oil in a pan and add tempering items.

·        Add  chopped chilli , and fry for a minute in low flame.

·        Add the cooked dal into it.

·        check the salt. If required add water.

·        Cook it covered for 5 - 8 mins.

·        Garnish with curry leaves …Done!
                                                  

                    

                         

 Delicious Dal is ready ..serve hot with chapathy. J

Enticing Egg Kurma

   
      Enticing Egg kurma :

                             Egg kurma  is an enticing south Indian receipe goes well with chapathy ,roti and steamed rice.In this kurma eggs are cooked along with the kurma rather then boiling and adding it separately to the kurma.Adding raw egg to the kurma ,gives extra taste.
                          

Preparation time : 10 mins

Cooking time : 30 mins

Servings : 3 to 4

Ingredients :

·        Egg - 4

·        Onion – 2 small  chopped

·        Tomato – 1 chopped

·        Garlic cloves – 8 to 10 nos

·        Sambar powder (chilli powder+ coriander  powder)- 3 spoon

·        Salt as needed

For tempering :

·        Oil /ghee - 2 spoon

·         Split Bengal gram – 3 tb spn

To grind :

·        Coconut – ½ cup

·        Khus khus – ½ spoon

·        Sombu – ½ spoon

·        Garlic cloves – 3 small

·        Onion – ½ chopped

Preparation :

·        Boiled  two eggs and remove the shell and make slits on the top and bottom with knife and keep it aside.

·        Grind  coconut along with khus khus and sombu into a fine paste.After that add onion and garlic add grind it coarsely.keep it aside.

Method:

·        Heat oil in a pan and add split Bengal gram till turns to golden brown.

·        Add  chopped onion ,garlics and fry for a minute in low flame.

·        Add the tomato and sauté until the tomato get cooked.

·        Add sambar powder and fry in low flame till the raw smell  goes off.

·        Then add enough water  and the grinded paste .Adjust the salt if required.

·        Cover the pan with lid and cook it for 20 mins.

·        Now break the eggs and ass it directly one by one to the boiling kurma. Take care not to stir the kurma in between this helps the egg to cook as a solid piece.

·        Then add the boiled eggs stir gently to cover the eggs completely with the kurma.

·        Simmer for another 5 mins and off flame and let it stand for 10 mins before serving…Done!

                    

                                   

Egg kurma is ready. Enjoy this with appalam or raita or mambalam(mango) as a side dish..mm…. yummy... J

Iron Rich Kootu

   Iron Rich Kootu(Mulai Keerai kootu) :

                             Mulai Keerai Kootu is a tasty south Indian receipe goes well with steamed rice.

                                      

Preparation time : 10 mins

Cooking time : 30 mins

Servings : 3 to 4

Ingredients :

·        Mulai keerai – 2 cups chopped

·        Tur dal + split Bengal gram +moong dal – 1 cup

·        Onion – 1 big chopped

·        Sambar powder  - 2 ½ spoon

·        Salt as needed

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spoon

·        Urad dall – ¼ spoon

To grind :

·        Coconut – ½ cup

·        Khus khus – ½ spoon

·        Sombu – ½ spoon

Preparation :

          Pressure cook the dhals for 3 whistles and keep it aside.

          Clean .wash and chopped the mulai keerai.

          Grind  coconut along with khus khus and sombu into a fine paste .keep it aside.

Method:

·        Heat oil in a pan and add tempering items.

·        Add  chopped onion , and fry for a minute in low flame.

·        Add the cooked dhal into it.

·        Add sambar powder and fry in low flame till the raw smell  goes off.

·        Then add enough water and chopped greens.check the salt.cover with lid.

·        Cook it covered till the greens becomes soft..

·        At last add the grinded paste and  mix well .Adjust the salt if required.

·        Simmer for another 5 mins and off flame …Done!
                                          

                      

Delicious kurma is ready. Serve hot with Rice.. J

Delicious Snakegourd Poriyal

  Delicious snakegourd poriyal

          Snake gourd helps to improve the strength of the immune system.snakegourd poriyal is a simple easy to prepare sidedish for rice.

                                               

                               

Preparation time : 5 mins

Cooking time : 15 mins

Ingredients :

·        Snakegourd – 1

·        Moong dal – 3 tbl spn

·        Onion – 1 small (finely chopped)

·        Chilli – 3 (green or red)chopped

·        Salt as required

·        Grated coconut – 3 tb spn

·        Curry leaves

For tempering :

·        Mustard seeds – ½ spoon

·        Urad dhal – ½ spoon

Preparation :

Wash and cut the snakegourd length wise ,remove the seeds from inside and then slice it thinly.

Mix well the cut snakegourd ,moong dal and salt in a big plate .keep it in a slanting  way let the excess water drain . keep aside for 10 mins. The mixture will ooze water out.

You can use the squeezed water to sprinkle it in between cooking.

Method :

·        Heat oil in a pan add mustard seeds and let them crackle.

·        Add urad dhal and fry it becomes golden brown.

·        Then add chopped onion and chilli sauté it well.

·        Add the mixture with enough water.check the salt.

·        Close the lid and boil it till becomes soft.

·        Atlast add the grated coconut stir well and simmer it for 5 mins and off the flame.Garnish with curry leaves.
                              

                           

                         

Snakegourd  poriyal is ready..It is a very good side dish for sambar rice.

Bittergourd poriyal without bitterness

  Bittergourd poriyal Without Bitterness

          Bittergourd is rich in nutrients but we hate that because of its bitter taste.But,this poriyal is a tasty sidedish without bitterness.This is one of my daughters favourite dish. Try this I am sure you will definitely enjoy this..:)

                        

Preparation time : 5 mins

Cooking time : 15 mins

Ingredients :

·        Bittergourd – 2

·        Onion – 1 small (finely chopped)

·        Tomato – ½ piece (finely chopped)

·        Sambar powder – 2 tb spn

·        Salt as required

·        Grated coconut – 3 tb spn

·        Curry leaves

For tempering :

·        Mustard seeds – ½ spoon

·        Urad dhal – ½ spoon

Preparation :

          Wash and slice the bittergourds into thin rounds.

Method :

·        Heat oil in a pan add mustard seeds and let them crackle.

·        Add urad dhal and fry it becomes golden brown.

·        Then add chopped onion and tomato sauté it well in the oil.

·        Add bittergourd pieces, sambar powder and salt along with enough water.

·        Close the lid and boil it till becomes soft.

·        Atlast add the grated coconut stir well and simmer it for 5 mins and off the flame.garnish with curry leaves.
                                    

                

Bittergourd poriyal is ready..It is a very good side dish for sambar,rasam and curd rice.