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Showing posts with label RICE ACCOMPANIMENTS. Show all posts
Showing posts with label RICE ACCOMPANIMENTS. Show all posts

October 5, 2022

Chow Chow Kuzhambu Recipe – Chayote Gravy For Rice, Chapathi, Dosa

chow chow kuzhambu


Usually I make Chow chow kootu and poriyal as side dish for rice Or I make sambar for rice adding chow chow. As I bored of making the same recipes with chow chow, I was looking for a change from these usual stuffs. I found this interesting chow chow kuzhambu and tried it for our lunch. It tastes more like kurma kuzhambu as it has spices like cinnamon and cloves. I loved its flavor. I mixed with plain rice adding a dash of ghee and enjoyed it.

Not only for rice, this chow chow kuzhambu tastes great for chapathi, idli, dosa as well. Just adjust the consistency of this kuzhambu, make it thick or thin and serve with the main dish accordingly.

Friends, do try this easy, yummy Chow chow kulambu easily in a pressure cooker as shown in this recipe. Even bachelors and office goers can try this gravy for your lunch box and dinner. I am sure you will love it with rice, idli dosa and chapathi.

chow chow kuzhambu

Chow chow kuzhambu recipe


Chow chow kuzhambu recipe

Chow chow kuzhambu recipe for rice, idli, dosa and chapathi


 
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Chow chow / Chayote - 2 ( small ones)
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - few
  • Asafoetida / Hing - a pinch
  • Big onion - 1 (finely chopped)
  • Salt and water - as needed
  • Coriander leaves - to garnish
To dry roast and grind
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper corns - 1/2 tsp
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Red chilli - 2
  • Grated coconut - 2 tbsp
  • Tomato - 1 big or 2 small
HOW TO MAKE CHOW CHOW KUZHAMBU
  1. Wash and peel the skin of chow chow and chop into cubes.
  2. In a kadai, dry roast the coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut.
  3. Lastly add one chopped tomato and grind to a smooth paste. Set aside.
  4. Heat oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
  5. Add onion and saute for few minutes. Add the chopped chow chow pieces, turmeric powder, salt and saute well.
  6. Add the ground tomato masala paste and saute for a minute. Add required water. Mix well, check for taste and pressure cook in low flame for one whistle.
  7. Remove after the pressure is released naturally. Oil floating chow chow kuzhambu will be ready.
  8. Check for consistency and boil more if watery.
  9. Lastly garnish with coriander leaves and serve hot with plain rice, idli, dosa and chapathi. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside.

  • In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.

chow chow kuzhambu chow chow kuzhambu
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent.

chow chow kuzhambu
  • Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder.

chow chow kuzhambu

  • Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally.

  • Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it.
  • chow chow kuzhambu
    Enjoy !

Note

                
  • Add more red chillies while roasting for spicy taste.
  • Adjust the consistency of this gravy as per your requirement. If you are serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.

chow chow kuzhambu
Try this easy, yummy Chow chow kuzhambu and enjoy !

chow chow kuzhambu recipe
 

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July 15, 2022

Pavakkai Poriyal – Bitter Gourd Curry Recipe

Bitter gourd curry

I love to try varieties of recipes with bitter gourd. Iam trying to include Pavakkai in my cooking at least once or twice in a week considering its health benefits. My daughter Raksha likes to eat bitter gourd only if its bitterness is less or it should be in deep fried form like bitter gourd chips with wheat flour. But I want to avoid making deep fried stuffs often. So I started exploring many side dishes using bitter gourd.

Recently I came across an easy pavakkai poriyal in pressure cooker in a You tube channel. As mentioned, my poriyal had a very mild bitter taste. We all loved it. The addition of sugar / jaggery made it more tasty. So Raksha too ate it without any complaints.

Actually this poriyal can be prepared by just sauting in a kadai with generous oil but I did everything in a pressure cooker with less oil and made it soft. It tastes good in either ways. Finally its our choice.

Lets see how to make Pavakkai poriyal without coconut in a pressure cooker.

Pavakkai poriyal

 

Pavakkai poriyal recipe / Bitter gourd curry


Pavakkai poriyal recipe / Bitter gourd curry

Pavakkai poriyal recipe / Bitter gourd curry for rice


 
Cuisine: Tamilnadu
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Pavakkai / Bitter gourd - 1 ( medium sized)
  • Big onion - 1
  • Garlic cloves – 10
  • Tamarind extract – 1 tsp
  • Turmeric powder - 1/4 tsp
  • Sambar powder -1 tsp
  • Jaggery or sugar - 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil -2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Hing / Asafoetida - a pinch
  • Curry leaves - few
HOW TO MAKE BITTER GOURD CURRY IN PRESSURE COOKER
  1. Wash and chop bitter gourd into thin slices. Chop onion and garlic thinly.
  2. Heat oil in a cooker. Splutter mustard seeds, urad dal, chana dal and hing.
  3. Add curry leaves, onion and crushed garlic cloves. Saute well.
  4. Add chopped bitter gourd and saute for few minutes till it shrinks in size.
  5. Lower the flame and add sambar powder, turmeric powder, jaggery and salt.
  6. Mix well and add required water. Pressure cook in low flame for one whistle.
  7. Open the cooker after the steam is released. If there is excess water, boil in high flame till water evaporates. Mix gently and transfer to a plate.
  8. Serve with sambar, rasam rice and curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Bitter gourd into thin slices. Chopping thinly helps to remove bitterness. Wash and chop onion. Crush garlic cloves. Set aside.
  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves, crushed garlic and sliced onion. Saute till onion becomes transparent.
  • Pavakkai poriyal
  • Now add the thinly sliced bitter gourd and saute for a minute. Add turmeric powder, salt and sugar/ jaggery. Mix well. Adding turmeric powder helps to retain bright green color of bitter gourd.
  • Pavakkai poriyal
  • Add 1/4 cup of tamarind extract, sambar powder and mix well. Lastly add little water ( say 2 tbsp) and close the pressure cooker with its lid. Let the flame be high.
  • Pavakkai poriyal
  • Once the steam starts to come out, lower the flame completely and put the weight valve. Let it cook in low flame for one whistle. Switch off the flame and let the pressure release naturally.
  • Pavakkai poriyal
  • Open the cooker and add finely chopped coriander leaves. Mix gently. Boil for few minutes if there is excess water. If there is no water, you can just mix and serve with rice. Tastes good with sambar, vatha kuzhambu, kara kulambu and curd rice.

Note

  • Slice the bitter gourd thinly to avoid bitter taste.
  • Adjust the quantity of sambar powder as per your taste.

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December 21, 2021

Pirandai podi–Adamant Creeper Chutney Powder for Rice

Pirandai podi

I have kept an adamant creeper plant (Pirandai chedi in Tamil) in my balcony garden. Usually I make Pirandai thogayal or Pirandai kuzhambu. Sometimes, I make Pirandai dosa OR Red rice Pirandai dosai too.  This time, I tried Pirandai podi for a change. It came out so tasty and flavorful. We enjoyed it mixing with plain rice adding ghee. I personally liked this podi with idli, dosa too.

Friends, do try this Pirandai podi at home / Adamant creeper chutney powder recipe and store up to 2 weeks, enjoy with plain rice, idli, dosa if you like.

pirandai podi recipe

Pirandai podi / Adamant creeper chutney powder for rice


Pirandai podi / Adamant creeper chutney powder for rice

Pirandai podi / Adamant creeper chutney powder for rice


 
Cuisine: Indian
Category: side dish
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Pirandai / Adamant creeper sticks - 10
  • Urad dal - 2 tbsp
  • Chana dal - 2 tbsp
  • Sesame seeds - 1 tsp
  • Red chilli - 3
  • Pepper - 1 tsp
  • Cumin seeds - 1 tsp
  • Tamarind - Gooseberry size
  • Cooking oil / Gingely oil / Sesame oil - 2 tbsp
  • Salt - as needed
HOW TO MAKE PIRANDAI PODI
  1. Grease your hands with sesame oil generously to avoid itching.
  2. Wash and peel the ridges of Pirandai. Chop into small pieces and set aside.
  3. Heat oil and saute pirandai pieces till it shrinks in size and color turns light green or whitish.
  4. Remove in a plate. In the same oil, saute urad dal, chana dal, red chilli, sesame seeds, pepper and cumin seeds in medium flame till dals turn golden in color.
  5. Lastly add tamarind, salt and sauteed pirandai sticks. Mix well and let it cool down. 
  6. Grind everything to a smooth powder. Transfer to an air tight box.
  7. Store and use for 2 weeks.
METHOD - STEP BY STEP PICTURES
  • Wash the Pirandai sticks and set aside. Grease hands with sesame oil / Gingely oil generously. Peel the ridges of Pirandai sticks and chop into 1 inch pieces.

  • Heat oil and saute Pirandai sticks till it shrinks in size and changes in color to light green. Remove in a plate.
  • pirandai podi recipe
  • In the same oil, saute urad dal, chana dal, sesame seeds, pepper corns, cumin seeds and red chilli in low to medium flame patienly till the color of dal changes to golden.

  • Lastly add tamarind, salt and sauteed Pirandai sticks. Mix well and let everything cool down. Grind to smooth powder and store in an air tight box. Serve with plain rice adding ghee. pirandai podi recipe

Note

  • Pirandai podi can be prepared with many variations.
  • You can skip tamarind if you wish but I recommend using it as it helps to reduce the itchiness of Pirandai while eating it.
  • You can use either chana dal or Urad dal for variations.

  

  Healthy, tasty Pirandai podi is ready to use with plain rice, idli, dosa!
pirandai podi recipe

 

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April 18, 2021

Avarakkai Kootu | Broad Beans Kootu Recipe

avarakkai kootu recipe

Avarakkai kootu / Broad beans kootu is an easy and yummy Tamil nadu style (South Indian) side dish for rice. This kootu recipe tastes the best with sambar and vatha kuzhambu rice. Most of us make poriyal with broad beans. But this kootu is a healthy and interesting recipe with the addition of moong dal and coconut. We call this kootu as avarakkai poricha kuzhambu. You can mix this kootu with plain rice adding few drops of ghee.

As usual I made this poricha kootu in a pressure cooker directly. So my job was done under 10 minutes. It tastes more like hotel kootu recipe. Friends, do try this easy and healthy broad beans kootu recipe. You will love it.

Check out my other KOOTU RECIPES too.

Broad beans kootu

Broad beans kootu recipe / Avarakkai kootu


Broad beans kootu recipe / Avarakkai kootu

Broad beans kootu recipe / Avarakkai kootu - Side dish for rice


 
Cuisine: South Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Broad beans / Avarakkai - 250gms
  • Moong dal - 1 tbsp
  • Tomato – 1
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/4 tsp
  • Sambar powder - 1 tsp
  • Asafetida / hing - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE AVARAKKAI KOOTU
  1. Wash and chop broad beans, tomato into small pieces. Grind coconut, rice flour to smooth paste.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds, curry leaves.
  3. Add chopped broad beans, tomato. Saute for a minute. 
  4. Add sambar powder, turmeric powder, sugar and salt. Mix well.
  5. Add moong dal and mix well. Lastly add the required water, ground coconut paste and mix well.
  6. Pressure cook in low flame for one whistle. Switch off the flame.
  7. Open the cooker after the steam is released naturally.
  8. Mix well and serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and remove the fiber part of broad beans by slicing the top and bottom. Chop into small pieces. Chop tomato finely. Set aside.

  • Grind coconut and rice flour to smooth paste adding little water. Keep it aside.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • avarakkai kootu recipe
  • Add chopped broad beans and tomato. Mix well for a minute. Add turmeric powder, sugar, salt and sambar powder. Mix well.

  • Add moong dal. Add the ground coconut paste and mix well. Add required water and mix well.
  • avarakkai kootu recipe
  • Close the lid and keep the flame high. When the steam starts to come out, lower the flame completely and put the weight valve. Cook in low flame for one whistle in low flame. Switch off the flame and let the steam release naturally.
  • avarakkai kootu recipe
  • Open the cooker after the steam is released. Mix well and check the consistency. Boil for few minutes if the kootu is watery. If its too thick, add little water and adjust the consistency. Serve hot with vatha kuzhambu , sambar and curd rice. Enjoy !
  • avarakkai kootu recipe

Note

  • Do not skip moong dal and tomato. It helps to give hotel taste.
  • While grinding coconut you can add 2 small onion, 1/2 tsp cumin seeds. It gives a different flavor to kootu.
  • For variations, you can add chana dal instead of moong dal but soak the chana dal for 30 minutes before cooking.

    Try this easy and yummy broad beans kootu recipe for rice. You will love it !

 Avarakkai kootu

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October 4, 2018

Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

 chow chow kootu recipe
 Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. 

My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

Do check out my other kootu recipes too.

how to make chow chow kootu

Chow Chow kootu recipe / Chayote kootu recipe


Chow Chow kootu recipe / Chayote kootu recipe

Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.



Cuisine: South Indian
Category: Kootu recipes
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

1 cup - 250ml
  • Chayote / Chow chow - 1 no.
  • Moong dal or chana dal - 1.5 tbsp
  • Salt & water - as needed
  • Boiled milk – 2 tbsp (optional)
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 nos.
  • Small onion or big onion - 2 nos / 1/4th
  • Cumin seeds - 1/2 tsp
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few

METHOD

  1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
  2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
  3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
  4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
  5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
  6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
  7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside.
  • chow chow kootu recipe
  • Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside.
  • chow chow kootu recipe
  • Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute.
  • chow chow kootu recipe
  • Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes.
  • Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame.
  • chow chow kootu recipe
  • Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !      chow chow kootu recipe

Note

  • Do not add more green chillies. Kootu will become spicy.
  • Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water.
  • Do not skip cumin seeds while grinding coconut. It adds a nice flavor.
  • You can avoid onion while grinding if you are making this kootu on vrat/ fasting days.
  • For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking. 
  • Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color. 

Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

Chayote kootu


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March 16, 2018

Cabbage Sambar Recipe - Muttaikose Sambar For Rice

cabbage sambar
I learnt this cabbage sambar / muttaikose sambar recipe for rice from my friend Shalini. She told 3 different ways of making this sambar in South Indian style but I chose to try cabbage sambar with freshly ground masala like arachuvitta sambar. It came out very flavorful and great in taste. We couldn’t even find any trace of raw cabbage smell in the sambar. If you want to try no onion, no garlic sambar recipes for festivals or occasions, you can try this recipe. 

Sendhil is not a big fan of cabbage recipes. But he loved this sambar a lot and told me to prepare it often. It tasted good with idli, dosa as well. After making it thrice in the last 2 weeks, I am posting this recipe. Friends, Do try this muttaikose sambar recipe for a change and share your feedback with me. Ok, lets see how to make South Indian Cabbage sambar recipe with step by step pictures.

Don’t forget to check out my cabbage masala kuzhambu for rice, dosa,
cabbage poriyal, purple cabbage poriyal, purple cabbage salad, Cabbage kootu, Cabbage vada recipes.

muttaikose sambar recipe

Cabbage Sambar Recipe


Cabbage Sambar Recipe

South Indian style cabbage sambar recipe


Cuisine: South Indian
Category: Sambar Recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

To Pressure cook( 1 cup = 250ml)
  • Toor Dal - 1/4 cup
  • Water - 2 cups
  • Cabbage - 1 cup ( thinly sliced)
  • Small onions or big onion - 10 nos / 1no ( Optional)
  • Turmeric powder - 1/4 tsp
  • Curry leaves - Few
  • Cooking oil - Few drops
To mix with cooked cabbeg 
  • Sambar powder – 1/2 tsp
  • Hing / asafetida – a pinch
  • Jaggery – 2 pinches
  • Tamarind - Big gooseberry size
To saute and grind
  • Cooking oil - 2 tsp
  • Coriander seeds / Dhania - 1.5 tsp
  • Chana dal - 1.5 tsp
  • Urad dal - 1 tsp
  • Methi seeds / fenugreek seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 3 to 4 nos ( use 6 nos for spicy sambar)
  • Grated coconut - 2 tsp
  • Water - to grind to paste
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves – Few
  • Red chilli – 1 no
  • Coriander leaves - to garnish

HOW TO MAKE CABBAGE SAMBAR 

  1. Soak tamarind in water. Wash and chop cabbage. In a pressure cooker base, take all the ingredients mentioned under “to pressure cook”. Add 2 cups water and cook in low flame for 2 whistles. Mash the dal well after steam is released. Set aside.
  2. Heat oil in a kadai and roast the spices for sambar. Grind to smooth paste.
  3. Take 1 cup of tamarind extract and add to cooked dal in pressure cooker. Add ground masala, salt, sambar powder, jaggery, hing and boil the sambar for few minutes till nice aroma arises.
  4. Temper in ghee and add to sambar. Switch off the flame. Garnish with coriander leaves.
  5. Cover and leave for 2 hours before serving for all the flavors to blend well. Serve with hot rice drizzling ghee.

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in warm water. Take 1 cup of tamarind extract and set aside. Wash and chop cabbage into thin or thick slices as you like. Peel and Chop onions.
  •  In a pressure cooker base, take toor dal, chopped cabbage, chopped onion (optional), turmeric powder, few drops of cooking oil and few torn curry leaves. Add 2 cups of water. Pressure cook in low flame for 2 whistles. Mash the dal with a ladle after steam is released. Set aside.
    cabbage sambar recipe
  • Heat oil in a kadai. Roast all the ingredients given under “to saute and grind” in medium flame without burning it. Lastly add the coconut, switch off the flame and mix well. No need to roast the coconut. Just mix with other roasted spices. Let it cool. Grind to smooth paste adding water.
    cabbage sambar recipe
  • Add 1 cup of tamarind extract to the cooked dal in pressure cooker. Add the ground masala paste, sambar powder, salt, hing and jaggery. Mix well and roll boil the sambar for few minutes till nice aroma arises. You can add some water if sambar is too thick.
    cabbage sambar recipe
  • Heat ghee in a small tempering pan. Add mustard seeds, red chilli, curry leaves and let mustard start to splutter in low flame. Add this to the sambar. Mix well and garnish with coriander leaves. If possible, rest this sambar for 2 to 3 hours before serving for all the flavors to infuse well. At the time of serving, you can reheat it or serve it with plain hot rice drizzled with ghee.
  • Enjoy this cabbage sambar with any poriyal and papad/ appalam.cabbage sambar recipe

Note

  • Adjust the quantity of red chillies as per the taste.
  • Tempering in ghee adds a nice flavor to this sambar. Do not skip it.
  • Do the tempering only at the end.
  • Tomato is not necessary for this sambar.If you want to add, saute in oil and then add to cooked dal.

Try this easy, yummy cabbage sambar for a change and enjoy with plain rice, poriyal and appalam !
cabbage sambar recipe

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March 8, 2018

Easy Dal Tadka Recipe - Dal Tadka In Pressure Cooker

Dal tadka recipe
 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is a one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes. But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home in pressure cooker with simple ingredients following the recipe from Veg recipes of India. You can make it without pressure cooker or in an instant pot as well. It comes out great every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe in pressure cooker

Dal tadka recipe


Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 240ml
  • Toor Dal - 1/3 cup
  • Water - 2.5 cups
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 1 no (finely chopped)
  • Green chilli - 1 no ( small, finely chopped)
  • Ginger – 1/ 2 tsp (Finely chopped)
  • Turmeric powder - 1/8 tsp
  • Cooking oil - few drops
  • Salt - As needed
For tadka / To temper
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Crushed garlic - 5 cloves
  • Red chilli - 1 no (whole)
  • Curry leaves – Few
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Hing / Asafetida – a pinch
  • Coriander leaves - to garnish
  • Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DAL TADKA

  1. Wash and take the toor dal in a pressure cooker base.
  2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
  3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
  4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
  5. Temper the ingredients & add to dal. Garnish with coriander leaves.

DAL TADKA IN PRESSURE COOKER - STEP BY STEP PICTURES


  • Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water.
    How to make dal tadka
  • Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy.

  • To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes.

  • Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it.
how to make dal tadka in pressure cooker
  • You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka.
    how to make dal tadka in pressure cooker
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end.
  • In some restaurants, they add a tbsp of fresh cream for garnishing.
  • You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.
Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !
How to make dal tadka recipe in pressure cooker

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