469: Aval Curd Bath/Curd Aval/ Dahi Poha

Planning to switch to a healthier version for lunch today. This simple and quick to prepare Aval curd Bath recipe is the one you can smoothly opt for. With all the ingredients at an easy access in the kitchen, this is a sure shot recipe to lay your hands on.  Try this Aval curd Bath is packed with the best nutrients more than one can ask for. Less oil, healthy and tastier! Imagine an all-in-one lunch recipe just a few steps away. Even your little one is sure to shout yummy!. I used to make this Aval Curd Bath on Ekadasi days.

Ingredients

Aval/ Flattened Rice / Poha        1 cup.

Thick Plain Curd                        1 ½ cup

Thick  Warm Milk                       ½ cup

Green chilies                             2 no. (Finely Chopped)

Grated fresh Ginger                   1 Tbsp.

Butter                                       1 Tsp.

Curry leaves                               few

Asafetida/ Hing                          a pinch

Oil                                            ½ Tsp.

Mustard seeds                           ½ Tsp.

Chopped coriander leaves           for decoration.

Method:

• Wash the Poha in water till they soften. Drain and keep it aside for a few minutes.
• In a bowl, combine the Poha, milk, ginger ,yogurt,butter and salt. Mix well.
• Add enough curd and check the consistency. Do not make it run thin
• Heat oil in a pan for seasoning.
• Add the mustard seeds and let them splutter.
• Add the chopped green chilies, , curry leaves, and Hing and fry for a few seconds.
• Pour this to over the Poha mixture and mix until well combined.
• Garnish with chopped coriander leaves.
• Serve immediately with Pickle.

 Tip: 

• Green Grapes and pomegranate can also be added to bring in more taste to this irresistible dish

              

  

Dahi Poha

468: Beetroot Sambhar

'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Ingredients:

Beetroot                                         1 cup (Chopped like cubes)

Tamarind                                       1 gooseberry sized

Green chilies, halved vertically-        2 no.

Curry leaves-                                  2 sprigs

Salt-                                              To taste

Asafetida Powder                            ¼ Tsp.

Red Chili powder-                            1/2 tsp or adjust according to your taste

Sambhar Powder                             2 Tbsp.

Coriander leaves (chopped)               1 Tbsp.

To pressure cook dal:

Tovar Dhal/Sambhar Lentil                ½ cup

Water                                              1 cup

Turmeric powder-                             1/4 tsp

Tomato -                                          1 medium sized

Coconut Oil                                       1 Tsp.

For tempering:

Coconut oil                                        1 tbsp.

Black mustard seeds                          ½ Tsp.

Fenugreek seeds                                1/8 Tsp.

Asafetida Powder                                ½ Tsp.   

Method:

• Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
• Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
• Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
• In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
• Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
• If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
• Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
• Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
• Serve piping hot with rice and ghee and vegetables.
• This recipe serves 6.

Beetroot Sambhar

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.

 Ingredients:

Indian Baby Brinjals

Kutti Kathirikkai/ Baby Brinjals            10 nos.

Tomatoes                                            4 nos.

Tamarind Extract                                  2 Tbsp.                                        

Grated Coconut                                     5 Tbsp.

Red chili Powder                                    3 Tbsp.

Coriander Powder                                  3 Tbsp.

Turmeric Powder                                    ½ Tsp.

Fennel powder                                        ½ Tsp.

Salt                                                       To Taste.

Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.

Mustard seeds                                       1 Tsp.

Curry leaves                                          few

Fenugreek seeds                                   ¼ Tsp.

Asafetida powder                                   ½ Tsp.

Method:

• Wash and chop the tomatoes. 
• Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
• Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
• Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
• Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
• In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
• Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
• Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
• Turn off the heat when gravy thickens and oil oozes on the sides of pan.
• Finally garnish with fresh coriander leaves, and serve with hot rice. 
• It will stay 2 weeks in the refrigerator.

Note:

• Use only  baby Brinjals. Here I used Indian  baby brinjals
• Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.

My other Version of Ennai Kathrikkai kuzhambhu is here:

Ennai KathirikkaiKuzhambhu

463: Brown Rice Bisi BeLe Bath- Version 2

Bisi BeLe Bath is a signature dish from Karnataka.  Few years back I already posted Bisi Bele Bath recipe in this blog. Today I am going to post the Brown Rice Bisi Bele Bath here. This is a wholesome one pot meal. It has protein from the lentils, carbohydrates from the brown rice, vitamins and minerals from the vegetables. It will grace the taste buds to the last spoonful.

Ingredients

Bisi Bela Bath Powder

Cooked Brown Rice              2 cups.

Tovar Dal/ Spit Pigeon Pea   1/4 cup

Chenna dal                         ¼ cup

Water                                 1 cup - 1 12/ cup

Coconut milk                       ¼ cup (optional)

Bisi Bele Bath Powder       2-3 Tbsps.

Mixed Vegetables                 2 cups

Big Potato                           1 no. (chopped)

Tomatoes                            2  no.  
Turmeric Powder                  ¼ Tsp.
Tamarind                            Lemon size (Soaked in water)

Sugar or Jaggery powder      1 Tsp. 

Salt                                    as per Taste

Coriander leaves                  For decoration

Seasoning

Coconut oil   / Ghee             1 Tbsp.

Mustard & jeera                   1 Tbsp.

Red chilies                          5 no.

Hing                                   1Tsp

Broken Cashew nuts            1 Tbsp. (Optional)

Curry leaves                        few

Method:

• Chop all the vegetables. Heat a pan with one-tablespoon oil. To that add tomatoes, all chopped vegetables sauté them for 5 mins. Switch off heat & allow it to cool. (Sautéing the veggies enhances the taste).
• Soak the Tamarind in hot water and extract the juice and keep aside.
• Now pressure-cook Toor dal & Chenna dal for 2 whistles. Open the pressure cooker; add sautéed vegetables, turmeric powder, Bisi Bele bath powder, tamarind water, , sugar and salt. Mix them well & taste it for the flavors.
• Now slowly mix the cooked rice to the gravy. If necessary add another 1cups water & bring it boil. Keep stirring in between; else the mixture will stick to the bottom. Allow it cook on low heat for 10mins.   Boil well so that rice absorbs spices well. Switch off heat.  

For the Tempering:

•  Heat ghee/oil in a small kadai. When the oil is hot, add mustard seeds  jeera & Hing powder. After they crackle, add small cashew pieces  Sauté on low flame till they are slight brown. Switch off and add curry leaves.
• Pour the tempering over the piping hot Bisi Bele Bath. Decorate with coriander leaves , cover immediately to preserve the aroma.
• Bisi bele bath is ready to serve .Serve it hot drizzled with ghee, chips and  Veg Raita on the sides.

 Notes:

• In this recipe I used frozen vegetables , green beans, and Potatoes. You can add any vegetables to this recipe and make Bisi Bela Anna.
• In Ekadasi days, you can replace rice with Poha/ Broken Wheat/ Oats/ Millets. 

Bisi Bela Bath 

My other Bisi Bela Bath Recipes:

                                                                                                                    Quinoa Bisi Bela Bath

Bisi Bela Bath  

                                         

Brown Rice Bisi Bela Bath 1

         

461: Bisi Bele Bath Masala Powder

Indian food is very tasty and delicious.  The secret is always in the spices.  The great thing is that if you make a batch of a masala like this, you can just keep it on hand and make incredibly tasty dishes very easily. There are several pre-made powder sold in stores but nothing matches freshly homemade powder.

Ingredients:

Chana dal / Slit Bengal gram                    3 Tbsp.

Urdh Dal/ Split Black Gram                       2 Tbsp.

Coriander Seeds / Dhania                         4 Tbsp.

Fenugreek Seeds                                     1 Tsp.

Cumin Seed                                            1 Tsp.

Mustard Seeds                                        1 Tsp.

Poppy Seed / Khus Khus                          1 Tsp.

Fennel Seed                                            1   Tsp.

Cardamom/ elaichi -                                1 no.

Cinnamon / dalchini -                               1 inch 2 piece

Cloves / lavang -                                     3 to 4

Marathi moggu / kapok buds -                  5 to 6

Mace / javitri -                                         little

Dried Red Chilli Byadgi                    -        15 no.

Dried Red Chilli guntur (spicy variety)        10 no.

Oil - to fry spices                                     2 Tsp.

Method:

• Heat a heavy bottom pan; add 2 tsp of refined oil.
• Add black gram, Bengal gram, coriander seeds, cumin seeds, fenugreek, cardamom, cinnamon, cloves, kapok buds and mace and stir fry for 5 minutes in medium flame.
• Add Guntur and Byadagi Chilies and stir fry for 8 minutes in low flame.
• Switch off the flame and transfer the dry roasted ingredients to the plate and mix it well and allow them to cool.
• Transfer it to a mixer jar and grind them together to fine powder. Now Bisi Bele bath powder is ready. Store it in air tight container.

Note:

• Ensure no spices are burnt; in that case the taste will be bitter.
• Usually bisi bele bath is spicy. But if you can’t take much spice reduce the chilies.

 

Bisi Bela Bath Powder

460:MINT RASAM / PUDINA SAATHUAMUTHU

Mint rasam/Saathuamuthu is entirely different from the normal rasam and is prepared a using mint leaf which enhances the flavor of rasam. Pudina not only has a unique taste and smell, but it also has a number of health benefits. It promotes digestion, aids in healing nausea, and relieves headache and cough.

The below recipe works best for days when you have a runny nose and itchy throat.

Do give it a try !

Ingredients

Tamarind                   Lemon size

Turmeric Powder        ½ Tsp.             

Water                        2 cups

Rasam Powder           1 Tbsp.                         

Salt                         as required

Mint leaves               few                                    

                          

To Grind

Mint / Pudina Leaves    ½ cup chopped finely 

Tomatoes                    1 no.

Green Chili                  1 no.

Grated Ginger              1 Tsp.

Peppercorns                 ¼  Tsp.

Cumin seeds                ¼ Tsp.

TO TEMPER

Ghee                                     1 Tbsp.

Mustard Seeds:                      1/2tsp

Cumin Seeds                          ¼ Tsp.

Curry Leaves:                         ½ sprig

Method:

• Soak the tamarind in 2 cups of hot water for 10 mins. Extract the tamarind water and add turmeric powder, salt and rasam powder. Mix it well and Boil it.
• In a small kadai, add a ½ tsp of Ghee , saute the chopped tamatoe, green chili , ginger, peppercorns, cumin seeds and  mint leaves  for a minute.
• Grind all the above with little water to a smooth paste consistency.
• Add grind mint paste to the tamarind mixture. Mix it well and bring it Boil,
• till the raw smell goes off on low flame, in this stage you can add little water if needed(I didn't add), if needed add salt too.
• Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds ,When mustard splutters add curry leaves and switch off. Pour it over the rasam.
• Garnish with Pudina leaves.
• Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.

Note:

• I want to get perfect Mint flavor to the rasam so, I did not add Hing powder to the rasam.
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459: Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                        500 Gms / 1 pound

Potato -                                           2no

Red, green, Orange Bell peppers        1 no each

Tomato                                            1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                    for frying

Grinding ingredients:

 Fresh Grated Coconuts                     6 tbsp.

 Red Chilies -                                    10 no

 Poppy Seeds                         -          2 tsp

 Aniseed (Fennel)                              1 tbsp.

Turmeric Powder                               ½ tsp.

Chutney dhal (Pottu kadalai)                1 tsp.

Curry leaves -                                    few  

Method:

• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and Tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chapatti.

458: Pavakkai Masala Fry/ Bitter gourd Masala Fry

Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.

Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

This masala based bitter gourd fry is very easy to prepare and tasty too.

I bet you would surely like this recipe, if you are a fan of bitter gourd.

Ingredients:

Bitter gourd/Pavakkai -         4 nos.  

Turmeric Powder                   ¼ Tsp.

Salt                                     To Taste.

Coconut oil                           2 tbsp.

For Fry and Grind Coarsely

Tamarind                               very small ball. (Goli size)

Coriander seeds                     1 ½ Tbsp.

Fennel seeds                          ½ Tsp.        

Roasted Peanuts                     3 Tbsp.

Dry Coconut                           ¼ cup

Coriander leaves with stalk     ½ bunch

Byadagi /Guntur Chilies          10 no.

For Seasoning 

Coconut Oil                            1 Tbsp.

Mustard seeds                        1 Tsp.

Chenna dhal                           1 Tsp.

Urdh dhal                               1 Tsp.

Curry Leaves                          1 string

Method:

• Wash and cut the bitter gourd cube sizes.  (if you want  you can Remove the seeds ).
• Heat  oil in the pan, fry all the grinding masala except coriander leaves and dry coconut.
• Grind the ingredients under for grinding, except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
• Heat the coconut oil in a kadai and add all seasonings and fry them until they change colour to golden brown.
• Now add the chopped bitter gourd and salt, sauté them for 10 mins or till slight colour change (Take care not to burn the bitter gourd).
• Now add Once the bitter gourd is fried well, add this powdered mixture to it, and sauté well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
• Now your Bitter gourd dry curry is ready to be served with hot rice.
• This curry stays for 2 days at least.

 Notes:

• To reduce the bitterness select bitter gourd which are less green in color and with less thrones.
• Soaking the pieces in salt water will reduce the bitterness.
• Try to slice the veggies evenly.
• You can try the similar method with vegetables like brinjal or cauliflower and  potatoes too .

My Other Bitter gourd Recipes are:

Pavakkai Kichadi                                    Pavakkai Puli Kuzhambhu

                                 

Bittergourd Stir Fry                                Pavakkai Fries

                               

Pavakkai Pitlai

457: Vendakkai Sambhar/ Ladyfingers Sambhar/Okra Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Vendakkai /Lady Finger Sambhar using this simple recipe from Madappalli.

Ingredients  

 Chopped Lady Finger            1 ½  cups

Toovar dhal/ Pigeon Peas          1/2 cup

Chopped Green chilies           2 Nos

Tamarind                             gooseberry sized

Curry leaves                         few

Tomato                                1 No.

Salt                                     to Taste.

Spice Powders

Coriander Powder                  1 Tbsp.

Red chili Powder                    1-2  Tsp.(Adjust to your spice level)

Sambhar Powder                   2 Tbsp.

Asafetida Powder                  ¼ Tsp.

                  

For Seasoning    

Coconut Oil                           1 Tbsp.

Mustard seeds                       1 Tbsp.

Methi seeds                           1/8 tsp.         

Dry red chilies                       4 no. (Split)

Method:

• Pressure cook the dal with tomato, green chilies and turmeric powder with 1 ½ cup of water until dal is soft for 2-3 whistles. Mash is gently and set aside.
• Soak the tamarind in hot water and pureed the juice throwing out the fiber and keep aside.
• Wash the okra using a colander drain the excess water. Place it on a kitchen towel pat dry.
• Chop the okra into 1 inch pieces please check it there is any bug inside use a dry chopping board and knife.
• Heat the 1 Tsp of coconut oil in  a pan , add chopped okra fry for 3 mins in medium flame.When its thoroughly fried, add all spice Powder  and fry for a minute.
• Now add the tamarind water and salt and cook for 8 to 10 mins , until its cooks well and leaves out nice aroma.
• Once it cooks well, add the cooked dal to the mixture and bring it to a boil.
• Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chilies and curry leaves. Fry well.
• Add this tempering to the sambhar. Now Tasty Sambhar is ready to serve.
• We can also pair this sambar with simple and delicious potato fry, plantain fry (varuval), just any easy dry side dish makes a great complete meal.

  

Some Simple Tips

• Toovar dal must be cooked very well and mashed well while it is hot itself.
• Tamarind proportion should be correct. (not more and not less than required).
• Sambar powder(click the link to see the recipe) is the main thing which decides the taste (I have posted recipe of sambar powder which my mother has been making all these years and praised by all)
• Using Coconut oil for tempering and adding very little Methi seeds along with mustard makes a lot of difference.
• Don’t allow to boil the sambar after adding dal water.
• Just have these points in mind, prepare sambar, you will end up with an excellent one.
• Taste differs from home to home or even person to person. The quantity of ingredients such as Sambhar powders, chili powders, salt can be varied according to individual taste.

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You can also check other Sambhar Recipes here:

Hotel Sambhar                                    Udipi Sambhar             

                       

Milaghai Sambhar                                           Sambhar

                              

Express Tomato Sambhar                              Arachu Vita Sambhar