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Showing posts with label SIDE DISH FOR RICE. Show all posts
Showing posts with label SIDE DISH FOR RICE. Show all posts

August 13, 2018

Vendakkai Poriyal With Tomato – Lady’s Finger Curry Recipe

Vendakkai poriyal with tomato


Vendakkai poriyal with tomato( Lady’s finger curry) is an easy, yummy side dish for rice. Generally South Indians make vendakkai poriyal  in two ways. One in a simple way by sautéing onion, green chilli and thinly sliced lady’s finger cooked to become crispy & soft. Optionally it can be garnished with coconut. Second version of vendakkai poriyal is without coconut. It can be prepared adding onion, tomato and masala powders. As I had already discussed Lady’s finger poriyal with coconut, I thought of sharing this vendakkai poriyal recipe with tomato. Its a dry curry recipe that can be served as side dish for rice. We enjoyed it as a side dish for sambar rice. If you like to eat dry curry, you can have this poriyal as a side dish for roti as well. It tastes great with mild tangy and spicy taste. Friends, do try this version of vendakkai poriyal with tomato, onion and share your feedback with me. Lets see how to make Tamilnadu style vendakkai poriyal with step by step pictures.

Vendakkai Poriyal Recipe With Tomato


Vendakkai Poriyal RecipeWith Tomato

Vendakkai poriyal with tomato for rice and roti !


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Vendakkai / Lady's finger - 20 nos
  • Big onion - 1 no (Big)
  • Ripe tomato - 2 nos (Big)
  • Sambar powder or red chilli powder + dhania powder - 1 tsp each
  • Turmeric powder - 1/4 tsp
  • Sugar - a pinch
  • Salt - as needed
  • Water - Few tbsp
To Temper
  • Cooking oil - 2 to 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few

HOW TO MAKE VENDAKKAI PORIYAL WITH TOMATO

  1. Wash and chop vendakkai / lady’s finger into small pieces.
  2. In a kadai, heat oil and temper all the ingredients given under “To temper”.
  3. Add onion and saute till transparent. Add tomato pieces and saute till mushy.
  4. Add turmeric powder, sugar, salt, sambar powder and mix well.Add vendakkai and saute well. 
  5. Sprinkle little water. Cover the kadai with a lid and cook in low flame for few minutes.
  6. Toss it whenever needed. After the lady’s finger is cooked soft, switch off the flame.
  7. Garnish with coriander leaves. Serve with rice and roti !

VENDAKKAI PORIYAL WITH TOMATO - STEP BY STEP PICTURES

  • Wash and chop Lady’s finger / Vendakkai into small pieces. Finely chop onion, tomato into small cubes.

  • Heat oil in a kadai. Temper mustard seeds, cumin seeds, big onion, curry leaves and saute till onion becomes transparent.
    Vendakkai poriyal with tomato
  • Add tomato pieces, required salt and saute till mushy. Add sugar, turmeric powder, red chilli powder +dhania powder or sambar powder. Mix well.  Lastly add the chopped vendakkai and saute well to coat with the masala. Mix in medium to high flame till its sliminess goes off. Sprinkle few tbsp of water. Keep the flame low and cover the kadai with a lid.
    Vendakkai poriyal with tomato
  • Mix once or twice in the middle. Cook till the Lady’s finger becomes soft and cooked well. Switch off the flame. Enjoy with rice and roti ! Vendakkai poriyal with tomato

Note

  • Addition of sugar and turmeric powder helps to maintain green color of Lady’s finger.
  • You can add 1/2 tsp of garam masala powder if you like.
  • Do not add more water. Just sprinkle few tbsp of water whenever needed to cook well.
Try this easy, yummy vendakkai poriyal with onion, tomato and enjoy with rice !
Lady's finger poriyal with tomato

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August 9, 2018

Snake Gourd Sabzi – Padwal Sabzi Recipe / Chinchinda Ki Sabji

snake gourd sabzi recipe
 I tried this North Indian style snake gourd sabzi (padwal sabzi / chichinda sabji in Hindi) for the first time following Kabita’s kitchen YouTube video. Usually North Indians make Padwal sabji by adding chana dal or by stuffing padwal with spicy masala. But this chatpata padwal sabzi given by Kabita was quite interesting and easy to prepare too. So I tried it as a side dish for rice and dal fry. It was a lovely combo. More than the taste, I loved the look of this snake gourd sabzi. Its color and flavor made me drool over it. In the original recipe, Maggi taste maker or maggi spice cubes is recommended to use for enhanced flavor. But I couldn’t use any as I din’t have it in hand. Still it came out well and tasty. Friends, do try this North Indian style snake gourd sabzi recipe for rice and roti. You will love it ! Lets see how to make North Indian snake gourd curry / padwal sabzi with step by step pictures.
Check out my South Indian style snake gourd poriyal , snake gourd pepper fry, snake gourd chana dal kootu for rice if interested.

Snake gourd sabzi


Snake gourd sabzi / Padwal sabzi recipe


Snake gourd sabzi / Padwal sabzi recipe

North Indian style Snake gourd sabzi / Padwal sabzi for rice, chapati


Cuisine: North Indian
Category: Sabzi Recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS


  • Snake gourd - 1 no (Medium sized)
  • Big onion – 2 nos (finely chopped)
  • Ripe tomato -2nos (finely chopped)
To Temper
  • Cooking oil - 3 tbsp
  • Cumin seeds - 1/2 tsp
  • Garlic cloves – 8 to 10 nos
  • Curry leaves - Few
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp
  • Maggi masala powder – 1 packet  OR garam masala /kitchen king masala powder – 1/2 tsp
  • Sugar – 1/4 tsp
  • Salt & water – as needed
  • Coriander leaves – Few (to garnish)

METHOD

  1. Wash and deseed snake gourd / Padwal / Chinchinda. Chop into round slices.
  2. Wash and chop onion, tomato finely.
  3. In a kadai, heat oil and splutter cumin seeds.
  4. Add finely chopped onion and saute till transparent.
  5. Add finely chopped tomato and saute till mushy. Add the required salt.
  6. Add turmeric powder, red chilli powder and Maggi masala.
  7. Saute for a minute. Cover and cook in low flame. Now add chopped snake gourd.
  8. Mix well. Cover and cook in low flame foe few minutes.
  9. Open and stir whenever needed to avoid burnt bottom. Sprinkle some water to cook if needed.
  10. After the snake gourd is cooked and shrunken, switch off the flame. Garnish with coriander leaves. Serve hot with rice and chapati.

METHOD - STEP BY STEP PICTURES

  • Wash the snake gourd. Trim both the edges. Insert a knife in the middle and remove the seeds. Now snake gourd looks like a hollow tube. Chop into roundels as shown in the picture below. Wash and chop onion, tomato into fine pieces.
    Snake gourd sabzi
  • Heat oil in a kadai. Splutter cumin seeds. Saute garlic cloves. Then add finely chopped onion and curry leaves. Saute till transparent.
    Snake gourd sabzi
  • Add finely chopped tomato, required salt and saute till mushy. Snake gourd sabzi
  • Mix well. Now add turmeric powder, sugar, red chilli powder and Maggi masala powder or garam masala powder. Mix till raw smell leaves. Sprinkle little water. Cover cook for few minutes.
    Snake gourd sabzi
  • Lastly add the sliced snake gourd. Mix well in medium flame till it shrinks a bit.
    Snake gourd sabzi
  • Lower the flame. Cover the kadai with a lid. Cook for few minutes. Mix once or twice in the middle to avoid burnt bottom. You can sprinkle few tbsp of water if you feel the mixture is dry. Cover and cook till snake gourd becomes soft and shrinks well.  It takes 10 to 15 minutes in low flame for proper cooking. Make sure onion, tomato mixture is coated well.  Switch off the flame and garnish with finely chopped coriander leaves.
     Snake gourd sabzi
    Serve with rice and chapati. Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • If you skip Maggi masala powder, you can add garam masala powder or kitchen king masala powder.
  • Addition of sugar helps to retain the green color of snake gourd.
Try this easy, North Indian style snake gourd sabzi for rice and enjoy !
Padwal sabzi recipe



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August 7, 2018

Restaurant style Dal Fry Recipe – Toor Dal Fry / Arhar Dal Fry Recipe

Dal fry in restaurant style
Restaurant style dal fry recipe with step by step pictures. Dal tadka and Dal fry are two different and popular side dish for rice and roti served in North India. In dal fry, cooked toor dal (Arhar dal in Hindi) is added to the sauteed onion, tomato and spices mixture whereas dal tadka is prepared by pressure cooking toor dal along with onion, tomato. Then it is tempered with spice powders separately. Dal fry can be prepared with moong dal as well. After I tried North Indian dal tadka successfully, I made this easy restaurant style dal fry recipe at home just to find the difference between two. Yes, there are some variations in the method of making, ingredients and taste. Recently when I went to mini Punjabi dhaba, I had this dal fry as a side dish for jeera rice. But I din’t like its taste. I felt it was bland. But this restaurant style dal fry recipe I tried after watching few YouTube videos came out very well with great taste ! I loved it very much. Even though I prepared it (without charcoal) without doing dhungar method, it was so good and flavorful. I served it with plain rice adding ghee. I also prepared Padawal sabzi / Snake gourd sabzi as side dish for this dal fry. It was a yummy combo which I liked it very much. I will post the sabzi recipe tomorrow. Here you go, dal fry in restaurant style with step by step pictures.
restaurant style dal fry


Dal Fry Recipe In Restaurant Style


Dal Fry Recipe In Restaurant Style

North Indian Dal Fry Recipe In Restaurant Style - Toor dal fry for rice.


Cuisine: North Indian
Category: Dal Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
To Pressure Cook
  • Toor dal / Arhar dal - 1/2 cup
  • Turmeric powder - 1/8 tsp
  • Water - 2.5 cups
  • Cooking oil - Few drops
To saute
  • Cooking oil or ghee - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1 no (optional)
  • Green chilli - 1 no (finely chopped)
  • Big onion - 1 no (-do-)
  • Garlic cloves – 4 nos (chopped)
  • Ginger – 1 tsp (chopped)
  • Ripe tomato - 1 no (-do-)
  • Curry leaves - Few
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/4 tsp
To Garnish
  • Coriander leaves - 2 tbsp (Finely chopped)
  • Ghee - 1 tbsp

HOW TO MAKE DAL FRY – RESTAURANT STYLE

  1. Wash and pressure cook toor dal adding turmeric powder, water and drops of cooking oil.
  2. Mash the dal and set aside.
  3. Heat ghee in a kadai. Fry all the items given under “To saute”.
  4. Add the cooked toor dal and boil for few minutes.
  5. Garnish with coriander leaves and ghee. Serve with jeera rice, roti !

DAL FRY RECIPE - STEP BY STEP PICTURES

  • Wash and pressure cook toor dal adding turmeric powder, few drops of cooking oil and 2.5 cups of water. Cook in low flame for one to two whistles.
    restaurant style dal fry recipe
  • Open the cooker after the steam is released. Mash the dal well. Set aside. In a kadai, heat ghee / oil . Splutter cumin seeds. Saute big onion, chopped green chilli, curry leaves, garlic and ginger till transparent. Add finely chopped tomato and saute till mushy.
    restaurant style dal fry recipe
  • Add red chilli powder, garam masala powder, sugar and required salt. Saute for a minute. Add the cooked toor dal. Mix well.
    restaurant style dal fry recipe
  • Simmer the dal for 5 minutes. Crush kasoori methi and add to the dal at the end. Switch off the the flame and garnish with finely chopped coriander leaves. You can also garnish the dal with a tbsp of fresh cream if you like.
    restaurant style dal fry recipe
  • Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • For variations, you can use moong dal or a mixture of 5 dals.
Try this easy, yummy restaurant style dal fry recipe for rice, roti ! Enjoy with any simple side dish.
dal fry recipe


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July 30, 2018

Bitter gourd Masala Curry For Rice / Pavakkai Masala Poriyal Without Coconut

Bitter gourd masala curry

South Indian, Tamilnadu style Bitter gourd masala curry for rice / Pavakkai masala poriyal without coconut was my recent try using bitter gourd. Usually I make pavakkai pitlai or pavakkai poriyal with coconut in my MIL’s style. For a change, I tried this bitter gourd masala curry adding spice powders and garam masala powders. I made it easily using my pressure cooker. It came out very well and finger licking good with its own slight bitter taste. Sendhil who is not a big fan of this veggie liked this bitter gourd curry and had it without any complaints. If you are a fan of bitter gourd like me, you must try this Pavakkai masala poriyal. You will love it for sure. It is a good side dish for sambar and curd rice. If you want to make bitter gourd curry without bitterness, you should thinly slice the bitter gourd, remove the seeds. Soak in sour curd or buttermilk, salt for 20 minutes and squeeze it before cooking like I did in my bitter gourd biryani recipe. But I won’t recommend this step for this poriyal as the nutrition of this vegetable will be lost. So what I do is, I slice the bitter gourd thinly. I add more tamarind and jaggery to reduce the bitterness. It works well. Friends, lets see how to make this Tamilnadu style Pavakkai masala poriyal with step by step pictures.

Check out my other bitter gourd recipes too !

Bitter gourd biryani

Crispy Bitter gourd chips

Bitter gourd Puli kuzhambu - Chettinad 

Kakarakaya Pulusu - Andhra style bitter gourd gravy for rice

Bitter gourd pitlai 

Bitter gourd poriyal with coconut 



Pavakkai masala

Bitter gourd curry recipe - Tamil nadu style


Bitter gourd curry recipe - Tamil nadu style

Tamil nadu style bitter gourd curry recipe for rice


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Bitter gourd – 1 (Medium sized)
  • Big onion – 1
  • Ginger garlic paste – 1 tsp
  • Tamarind – medium gooseberry size
  • Red chilli powder – 3/4 tsp
  • Dhania powder / coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Jaggery – 1 tbsp
  • Salt – as needed
  • water for tamarind extract – 1/2 cup

To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/ 2 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
HOW TO MAKE BITTER GOURD MASALA CURRY
  1. Wash and slice bitter gourd into thin slices.
  2. Heat oil in a pressure cooker base. Temper the ingredients.
  3. Saute onion, gg paste. Add thinly sliced bitter gourd, turmeric powder and salt.
  4. Saute for a minute. Add red chilli powder, coriander powder and garam masala powder.
  5. Mix well. Lastly add tamarind extract, salt, jaggery.
  6. Pressure cook in very low flame for one whistle.
  7. Boil if there is excess water. Serve with rice !
BITTER GOURD CURRY - STEP BY STEP PICTURES
  • Wash and slice the bitter gourd thinly. Remove the seeds and discard it. Do not slice it too thinly because it will become mushy after pressure cooking.  Chop the onion and set aside.
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, ginger garlic paste and saute till raw smell goes off.
    bitter gourd masala curry
  • Add thinly sliced bitter gourd, turmeric powder and salt. Saute till bitter gourd becomes dark green in color. It takes 2 minutes.
    bitter gourd masala curry
  • Add red chilli powder, coriander seeds powder, garam masala powder and saute for a minute in medium flame.

  • Lastly add 1/2 cup of tamarind extract, jaggery and mix well. Do not add more water. Pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix gently and boil if there is excess water in the cooker. Boil in high flame for few minutes to evaporate the excess water.Check for taste, add more chilli powder or jaggery if needed. If you feel tanginess is less, you can add lemon juice after switching off the flame. Garnish with coriander leaves.
    bitter gourd masala curry
    Serve and enjoy with sambar, curd rice !

Note

  • Slice the bitter gourd thinly to reduce the bitterness. But do not slice it too thin. It will become mushy after pressure cooking.
  • Tamarind and jaggery also helps to reduce the bitter taste.
  • For variations, you can make this curry in a kadai instead of pressure cooker but it takes more time to cook.
  • You can also pressure cook the bitter gourd separately and add to the masala.
Try this healthy, yummy bitter gourd masala curry for rice and enjoy !
Pavakkai masala

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July 26, 2018

Karnataka Carrot Palya Recipe – Grated Carrot Stir Fry - Grated Carrot Poriyal

carrot palya recipe karnataka style

Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method. In carrot puttu, grated carrot is steamed in idli pot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.

Check out my carrot kootu, carrot beans poriyal, carrot kheer, carrot halwa in pressure cooker, carrot chutney, Carrot sambar, Carrot kurma

carrot palya recipe

Karnataka style carrot palya recipe


Karnataka style carrot palya recipe

Karnataka style grated carrot stir fry recipe / Carrot palya for rice and chapathi.


Cuisine: Karnataka recipes
Category: Poriyal recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Carrot - 4 nos (Grated)
  • Big onion - 1
  • Green chilli - 2
  • Curry leaves - Few
  • Grated coconut - 1/4 to 1/2 cup   (add as you like)
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Sugar -  a pinch
  • Water - only if needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/4 tsp
  • Hing /asafetida - a pinch



  • Coriander leaves – To garnish
  • HOW TO MAKE CARROT PALYA
    1. Wash and peel skin of carrot. Grate it and set aside.
    2. Heat oil in a kadai. Temper all the ingredients.
    3. Saute onion, green chilli and curry leaves.
    4. Add grated carrot, salt, sugar, turmeric powder.
    5. Stir fry in medium flame till carrot becomes soft and cooked.
    6. Cover and cook in low flame if needed.
    7. Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !
    CARROT PALYA RECIPE - STEP BY STEP PICTURES
    • Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside.
      carrot palya recipe
    • Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing.
      carrot palya recipe
    • Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook.  Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves.
      carrot palya recipe
    • Serve with rice or chapathi. Enjoy !

    Note

    • Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot.
    • You can skip coconut but it gives a nice flavor and yield to this palya.
    • Garnishing with coriander leaves also adds a nice flavor.
    • If you like, you can sprinkle few drops of lemon juice for tangy taste.
    Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !
    grated carrot stir fry

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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 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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