Thursday, May 17, 2012

Dal Vadai Morkuzhambhu


Thick Yogurt             - 3 cups
Green chilies              - 4
Grated Coconut         - 1 tbs
Ginger                       - 2 small pieces
Soaked Channa Dal   - 2 tbs
Jeera                          - 1 tsp
Cashew                      - few (optional)


Dry Red Chilies         - 2 broken
Mustard Seeds           - 1 tsp
Urad Dal                    - 1 tsp
Curry Leaves             -  few
Hing                           -pinch
Onion Vadagam         -1 (optional)


              Grind Green Chilies, Jeera, Coconut, Ginger, Dal and Cashew to a paste. Take yogurt in a big bowl and whisk gently to make a smooth liquid. Add turmeric and the ground paste to the yogurt and blend it well. Pour the yogurt mixture in a heavy bottomed saucepan and let it cook in simmer. Once it gently started to boil add the Dal Vadas to the gravy. Switch off the stove. Heat oil in a kadai and do the tempering and add it to the yogurt mixture.

   Notes: You can make this gravy with vegetables like Okra or White Pumpkin.  Boil the vegetables in little water with salt and turmeric and add it to the gravy.
     Serve morkuzhambhu with white rice and chembu(taro root) fry. Yummy!

Monday, May 7, 2012

Swiss Chard Poriyal

Swiss Chard Poriyal


         Swiss Chard       -  1 Bunch (Cleaned & Chopped)
         Onion                 -  1 Chopped
         Red Chili            -  2  Broken
         Hing                   - 1/4  tsp
         Mustard Seeds   - 1 tsp
         Urad Dal            - 1 tsp
         Curry Leaves      - few
         Grated Coconut  - 2 tbs

Method :
                   Heat oil in a pan. Add Mustard seeds and Urad Dal. Once the mustard seeds crackle, add broken red chili , curry leaves , hing and onion. Once the onion is cooked, add the chopped greens and salt. Let it cook till the greens become tender. Garnish with grated coconut.
                   Serve with Rice , Sambar and Papad.


Swiss Chard with Channa Dal

Swiss Chard  Channa Dal
Spring Beauty from my Garden

Nutrient Rich Swiss Chard

Getting shower
Ready to cook


    Channa Dal               - 2 cups
    Swiss Chard             - 1 bunch
    Onion                       - 1 big
    Tomato                    - 3
    Green Chili               - 4
    Garlic-Ginger Paste  - 2 tbs
    Red Chili Powder     - 1 tbs
    Coriander Powder   - 1 tbs
    Amchur Powder      - 1 tsp
    Garam Masala
          Powder             - 1 tsp
    Turmeric                  - 1/2 tsp
    Potato                     -  2 small boiled , cubed
    Butter                      - 1 tbs
    Kasoori Methi         - 1 tbs

Method :

              Pressure cook Channa Dal with 4 cups of water with little turmeric. Heat oil in a pan. Add cumin seeds and let them crackle. Add the chopped onion and green chilies to the pan. Saute them well. Add garlic-ginger paste . Once the raw smell goes, add tomatoes and salt. Once the tomatoes are well cooked and oil starts to ooze out to the sides, add the chopped Swiss Chard . Let it cook for few minutes and then add all the powders to the gravy.  Once the pressure is released, take out the Dal and add it to the gravy along with the boiled potatoes. Add more water if necessary. Add butter and crushed kasoori methi  at the end and switch off the stove.

Yummy Dal

Roti, Dal and Raita - Our Dinner Today