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June 29, 2018

Mawa Ladoo Recipe In Microwave – Khoya Laddu Recipe

Mawa ladoo recipe

My regular readers are well known of my Thursday Guru pooja and Friday Lakshmi pooja. For pooja neivedyam/prasad, I keep trying varieties of sweets. It may be traditional or unusual sweets, I am trying it every week. Last week I tried South Indian style easy peanut ladoo for my Thursday pooja. So this week I thought of trying some North Indian sweets. I prepared this easy, yummy mawa ladoo / khoya laddu in microwave following Nisha Madhulika’s recipe. Though its my first attempt, it came out really well. Its so easy and quick to make. Fuss free recipe ! Usually North Indians make Sooji khoya laddu, besan khoya ladoo, khoya coconut laddu and khoya dry fruits laddu. Apart from these laddu varieties, many of you would have tried khoya burfi or gulab jamun with khoya. Do try this khoya ladoo for a change. I am sure you will love it. Its tastes is similar to doodh peda. Ok, lets see how to make mawa ladoo recipe with step by step pictures. 
Khoya ladoo recipe

Mawa ladoo recipe / Khoya laddu in microwave


Mawa ladoo recipe / Khoya laddu in microwave

Mawa ladoo recipe in microwave


Cuisine: North Indian
Category: Sweets
Serves: 5 nos
Prep time: 2 Minutes
Cook time: 2 Minutes
Total time: 4 Minutes


INGREDIENTS

1 cup - 250ml
  • Unsweetened khoya / Mawa - 1/2 cup
  • Powdered sugar - 1/4 cup
  • Cardamom powder - 1/8 tsp
  • Cashew nuts - few(roasted), Optional 

METHOD

  1. In a microwave bowl, take the khoya/ mawa.
  2. Crumble it slightly. Microwave in high power for 1 minute.
  3. Remove the bowl and stir it well.
  4. Microwave again for one minute. Remove, stir well and let it cool down.
  5. Add powdered sugar and cardamom powder. Shape into ladoo.
  6. Finish it within a day or two !

METHOD - STEP BY STEP PICTURES

  • Take the mawa/ khoya and measure 1/2 cup from it. Keep it in a microwave safe bowl. Crumble slightly. Cover the bowl with a microwave safe plate.
    mawa ladoo recipe
  • Microwave in high power ( 800w) for one minute.  Remove the bowl and stir the khoya with a spoon. Again cover it and microwave for one more minute in high power.
    mawa ladoo recipe
  • Remove the bowl and mix well. Khoya may be golden brown in color slightly. Do not panic. But make sure its not burnt. Transfer the khoya to a plate immediately and let it cool down completely.
    mawa ladoo recipe
  • In the mean time, take the sugar and 2 cardamom seeds in a mixie jar. Grind to smooth powder. Set aside.
    mawa ladoo recipe
  • Take the khoya and crumble it finely with your fingers. Add the powdered sugar to it and mix well. Check for taste and add more sugar if needed.  If using roasted cashews, add at this stage. I din't use it.
    mawa ladoo recipe
  • Take a portion of the khoya, roll tightly and make ladoo. Shape the laddu and serve immediately. Store in a box and enjoy for one or two days. This ladoo stays good for 2 days. It tastes more like doodh peda.  I decorated the ladoo by keeping a color dot and melon seed on top.
    mawa ladoo recipe
    Enjoy !

Note

  • Make sure not to burn the khoya while you microwave. If the power of microwave is more ( 900W or more) reduce the cooking time to 1 minute 30 seconds. Over cooking makes the khoya hard and chewy.
  • Adjust the quantity of powdered sugar based on your taste.
  • I feel 2:1 ratio of khoya and sugar is sufficient.
Do try this easy, yummy khoya ladoo and share your feedback with me !!
Mawa ladoo in microwave

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June 26, 2018

Peanut Ladoo With Jaggery – Groundnut Laddu Recipe - Verkadalai Laddu

Peanut ladoo recipe with jaggery
Peanut ladoo with jaggery
 I learnt this easy peanut ladoo with jaggery (Verkadalai vellam laddu in Tamil, Shenga laddu in Kannada) from my friend Shalini. Its just a two ingredients recipe with two step process. She told this laddu recipe is very special among her community people in Andhra (Telugu). There is also a popular snacks shop in Shevapet, Salem that sell this ladoo. My husband Sendhil loves peanut based low calorie snacks like peanut chikki / Kadalai mittai. When I was telling this to my Shalini, she suggested this healthy ladoo recipe with the same combination of peanut and jaggery just like chikki. As we all know peanut and jaggery when eaten together gives us immense health benefits. So I was double happy to learn this easy, low calorie peanut laddu recipe without ghee. I made this for my Thursday Guru Pooja neivdeyam. This laddu became a super hit recipe in my house😃. Friends, you too give a try. If you have roasted and deskinned peanuts in hand, you can make this laddu in the next 5 minutes. You can also pack it for kids and adults snacks box. This peanut laddu stays good upto one week. So you can make, store and enjoy anytime. Ok, lets see how to make this simple, easy, yummy and super healthy peanut jaggery ladoo with step by step pictures.

Check out my Peanut chutney recipes in this link.
Peanut ladoo recipe

Peanut ladoo with jaggery


Peanut ladoo with jaggery

Peanut ladoo with jaggery - Healthy, easy sweet recipe with peanuts.


Cuisine: Indian
Category: Sweet
Serves: 8 nos
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup -250ml
  • Roasted & Deskinned Peanuts - 1/2 cup
  • Grated or powdered jaggery - 1/2 cup( add 2tbsp more for extra sweetness)

METHOD

  1. Dry roast the peanuts in a kadai or microwave roast the peanuts for 2 to 3 minutes in high power.
  2. Rub the roasted peanuts and remove the skin.
  3. In a mixie jar, grind the peanuts coarsely.
  4. Add the grated jaggery and grind again to smooth powder.
  5. Make balls tightly and store in an air tight jar. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

  • Dry roast the raw peanuts in a kadai. Roast  in medium flame till its skin crackles. Switch off the flame and let the peanuts be in the hot kadai. It will become crispy only after it cools down. So wait patiently.
  • Alternatively you can roast the peanuts in microwave oven too. For this, spread the peanuts in a microwave plate. Roast in high power for 2 to 3 minutes. I kept in 800w power for 2 minutes 30 seconds. Switch off the microwave and let the peanuts be inside the hot oven. It will become crispy once it cool down. Now take the roasted peanuts in a small cloth bag(Manja pai) or in a plastic cover. Rub it well to remove the skin. Collect the roasted peanuts in a plate.
    Peanut ladoo with jaggery
  • Grind the roasted peanuts coarsely. Then add the grated jaggery and grind again to smooth powder. Check for taste. Add more jaggery and grind again if needed. Do not grind for long time continuously. Oil releases from the peanuts and becomes like a paste. So just pulse it to mix well.
    Peanut ladoo with jaggery Peanut ladoo with jaggery
  • Remove the powder in a plate. Roll tightly and shape into ladoo. Store in an air tight jar and use it within a week.
    Peanut ladoo with jaggery

    Enjoy !

Note

  • You can add 2 tbsp extra jaggery for more sweetness. Usually the ratio of peanuts and jaggery is 1:1. 
  • Ghee is not needed as the oil from peanut helps to shape ladoo.
  • You can add cardamom powder while grinding if you like.
Try this easy, yummy, healthy peanut ladoo for your kids and family. They will love it !
Peanut laddu recipe with jaggery

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June 22, 2018

Coconut Chutney With Onion –Thengai Chutney Recipe For Idli

coconut chutney for idli

This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast. Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us. Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

Do check out my coconut chutney with red chilli and garlic for dosa !
Thengai chutney recipe

Coconut chutney with onion for idli


Coconut chutney with onion for idli

Coconut chutney recipe tempered with onion - Yummy side dish for idli


Cuisine: Tamil nadu
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup = 250ml
  • Grated coconut - 1 cup
  • Green chilli - 5 nos
  • Tamarind - Small berry size
  • Salt - as needed
  • Water -To grind
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/ 2 tsp
  • Small onions - 10 nos OR Big onion - 1 no
  • Curry leaves - Few

METHOD

  1. Grind coconut, green chilli, tamarind, salt with water.
  2. Heat oil and temper mustard, urad dal & curry leaves.
  3. Add the chutney to the kadai with little water. Boil for few minutes.
  4. Serve with hot idli !

METHOD - STEP BY STEP PICTURES

  • In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
    Coconut chutney with onion
  • In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney. TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
    Coconut chutney with onion
  • Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

Note

  • Adjust the number of chillies as per your taste.
  • If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies.
  • No need to use pottukadalai / fried gram dal.

Try this yummy coconut chutney with onion. You will love it !
coconut chutney with onion

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June 18, 2018

Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam

Karnataka rasam recipe

Karnataka style rasam recipe was in my try list for long time. I love the rasam (Saaru in Kannnada) served in weddings and hotels in Bangalore. I always wanted to recreate the same at home. Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam. You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.

Check out my other Karnataka recipes too !

Karnataka rasam recipe

Karnataka bele rasam / Dal rasam recipe


Karnataka bele rasam / Dal rasam recipe

Karnataka bele rasam / Dal rasam recipe for rice


Cuisine: Karnataka
Category: Rasam Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Toor dal - 1/4 cup
  • Water - 2 cups
  • Ripe tomato - 2 nos
  • Green chilli - 2 to 3 nos ( Use 4 for spicy rasam)
  • Garlic cloves - 10 nos
  • Curry leaves - Few
  • Cooking oil - 1 tsp
  • Turmeric powder - 1/4 tsp
To dry roast and grind
  • Pepper corns – 1/2 tsp
  • Cumin seeds / Jeera - 1.5 tsp


  • Tamarind – Small gooseberry size
  • Dhania powder/coriander seeds powder – 1/4 tsp (optional)

  • To Temper
    • Ghee or cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Cumin seeds - 1/4 tsp
    • Hing - 2 pinches
    • Red chilli - 1 no
    • Curry leaves - Few
    • Crushed garlic cloves - 3 nos
    • Coriander leaves - To garnish

    METHOD

    1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
    2. Mash it well. Dry roast pepper and cumin. Powder it.
    3. Temper mustard, cumin, crushed garlic, hing and red chilli.
    4. Saute the pepper+cumin powder in low flame.
    5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
    6. Garnish with coriander leaves and serve hot with rice.

    METHOD - STEP BY STEP PICTURES

    • Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk.

    • Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside.
      Karnataka rasam recipe
    • Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any.
      Karnataka rasam recipe
    • Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder (optional) and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy.
      Karnataka rasam recipe
    • Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !

    Note

    • Addition of dhania powder is optional but it gives a nice flavor like hotel rasam.
    • As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract.
    • Garnishing with coriander leaves adds a nice flavor.
    • Color of this rasam may vary as per the amount of turmeric powder you use.
    • Do not add more pepper as we are using green chilli and red chilli.
    Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.

    Karnataka style rasam recipe
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    June 16, 2018

    Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

     Alugadde Palya Recipe For Rice

    After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

    Alugadee Palya Recipe For Rice


    Aloogadee Palya Recipe For Rice

    Alugadee Palya Recipe / Potato curry for rice


    Cuisine: Karnataka
    Category: Side dish for rice
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes


    INGREDIENTS


    • Boiled potato - 4 nos 
    • Big onion - 1 no
    • Green chilli - 2 to 3 nos
    • Grated coconut - 1/3 cup
    • Vangibath masala powder - 1/4 tsp (optional)
    • Turmeric powder - 1/8 tsp
    • Water & Salt - as needed
    • Coriander leaves - to Garnish
    To Temper
    • Cooking oil – 2 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1/2 tsp
    • Cumin seeds – 1/4 tsp
    • Curry leaves – Few
    Lemon juice - Few drops

    METHOD

    1. Wash and pressure cook potato adding turmeric powder and required water.
    2. Peel the skin and chop into cubes. Set aside.
    3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
    4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
    5. Serve with rice.

    METHOD - STEP BY STEP PICTURES

    • In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside.

    • Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent.
      alugadde palya recipe
    • Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve.
      alugadde palya recipe alugadde palya recipe
    • Serve with rice, rasam rice or sambar rice.Enjoy !

    Note

    • Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely.
    • You can skin Vangibath masala powder and make this palya.
    • If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.
    Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
    Karnataka style Raw mango gojju.
    Potato palya for rice



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    June 13, 2018

    Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

    Peanut chutney without onion and garlic

    Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

    Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

    Peanut chutney without onion and garlic


    Peanut chutney without onion and garlic


    Peanut chutney without onion and garlic

    No onion No Garlic Peanut Chutney Recipe For Idli, Dosa


    Cuisine: Andhra
    Category: Chutney Recipes
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Roasted Peanuts – 1/2 cup
    • Chana dal – 1 tbsp
    • White Urad dal – 1 tbsp
    • Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli)
    • Cumin seeds – 1/2 tsp
    • Curry leaves – 5 leaves
    • Cooking oil - 1 tbsp
    • Tamarind - Small piece
    To Temper
    • Cooking oil - 1 tsp
    • Mustard seeds - 1/4 tsp
    • Urad dal - 1/4 tsp
    • Curry leaves - Few
    • Hing - a pinch

    METHOD

    1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
    2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
    3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
    4. Add salt, required water and grind everything to a smooth paste.
    5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.

    METHOD - STEP BY STEP PICTURES

    • In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave.

    • Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame.

    • Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down.
      Peanut chutney without onion and garlic
    • Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa.
    • Enjoy !Peanut chutney without onion and garlic

    Note

    • Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli.
    • For variations, you can add a small piece of ginger.
    Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !
    No onion no garlic peanut chutney recipe

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    June 11, 2018

    Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

    Vendhaya keerai kadayal
     Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

    Vendhaya keerai paruppu kadayal


    Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe


    Vendhaya keerai kadayal

    Vendhaya keerai paruppu kadayal - South Indian methi dal recipe for rice


    Cuisine: South Indian
    Category: Side dish for rice
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Fenugreek leaves / Vendhaya keerai / Methi leaves - 1 cup
    • Moong dal - 1/4 cup
    • Ripe tomato - 1 no
    • Green chilli - 1 no
    • Big onion or small onion - 1 no / 8 nos
    • Garlic cloves - 5 nos
    • Chilli powder - 1/4 tsp to 1/2 tsp (adjust)
    To Temper
    • Ghee - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Cumin seeds - 1/2 tsp
    • Crushed garlic cloves - 4 nos

    METHOD

    1. Wash the fenugreek leaves and set aside.
    2. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
    3. Pressure cook in very low flame for 2 whistles.Mash the dal completely.
    4. Temper all the ingredients and add to the dal. Mix well.
    5. Serve with plain rice adding few drops of ghee.

    METHOD - STEP BY STEP PICTURES

    • Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame.  Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker.
      Vendhaya keerai paruppu kadayal
    • Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed.
      Vendhaya keerai paruppu kadayal
    • In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee.
      Vendhaya keerai paruppu kadayal
    • Enjoy !

    Note

    • Adjust the quantity of green chilli and chilli powder as per your taste.
    • You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves. 
    • If you want thick
    Try this easy, yummy , healthy methi dal at home and enjoy with rice.

    Vendhaya keerai paruppu

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