Showing newest posts with label Legumes. Show older posts
Showing newest posts with label Legumes. Show older posts

16.5.11

Vazhaikai-Karamani Kuzhambu - Country Style



Green Plantain n Kidney Beans Curry:

Other Names: Raw green plantain and kidney beans in tamarind based curry. Aratikaya Pulusu. Vazhaikai-karamani puli kuzhambu.

Ingredients:

Green plantain 1 diced / sliced
Kidney Beans - Seeds 1 cup(soaked overnight)
Pearl Onions chopped 1 cup
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Salt
Turmeric
Chili powder
Jaggery/brown sugar 1 spoon
Coconut milk 1 small cup
Sesame oil 1 table spoon
Thalippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.

Method:

Pressure cook kidney-beans, and set aside. Do not discard the water.

In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili and jaggery. Followed by vegetables...stir-fry briefly. Add cooked beans along with its water. Continue cooking over low to medium heat with lid. Once the curry thickens, add coconut milk and bring this to boil.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and splutter...now run the same over the curry prepared. Yum, right.

Serve warm with plain steamed rice, enjoy:)

12.5.11

Mixed Veggie Tomato Soup - Hearty Concoction:)



Mixed Vegetables in Tomato Based Soup:

Most of my posts of last year's was all about 'slow-cooking meals' and 'rich desserts'! I was cooking, cooking and cooking...all non-stop meals with extra care! What I liked about it...is yet another question! One fine day, I realized that I've been spending awful lot of time in cooking than actually eating. How ironical, right! That's when I decided to try 'Jiffy Cooking' league this year:) I would say...rather not a bad idea at all. It freed me from burdening myself with tedious slow-cooking episode. On the contrary...I could whip a salad and call it a d-a-y! Yeah, blame it on the 'mode' :) Well, things at least don't crop up and fright me anymore...I can handle even a dozen of my party freak friends!

Ingredients:

Mixed Vegetables (fresh)
Mixed legumes (fresh)
Tomato based spaghetti sauce 1 can
Crushed tomatoes 1 can
Garlic-chili based seasoning few teaspoons
Basil powder /fresh - as per taste
Parsley powder / fresh - as per taste
Salt - as per taste
Extra virgin olive oil 1/2 tablespoon.


Vegetables:
Carrot, beans, broccoli, baby corn, squash, cabbage etc
Legumes: Lima beans, butter beans, green peas etc.

Method:

Heat oil in a crock pot, add the vegetables and saute briefly. Further add the crushed tomatoes and followed by spaghetti sauce. Cover and cook till tender.

Later add the seasoning and herbs. Continue cooking till oil separates.

Serve warm:)

10.5.11

Dhall Makhani - Mood For Cooking!





Dal Makhani:

Once upon a time...when I was studying in New Delhi, they used to serve Dal Makhani in our hostel, quite often! Let me refresh your memory by saying 'Makhani' means buttery. Somehow, our cook completely misses the whole idea of adding it to the dish! He exactly knows how to ruin a particular dish...in his own way! My roomie(room mate) and I, used to pray sincerely...so that they wouldn't serve the dish forever! But, all our prayers went in vain!! Despite our miserable plea, Kamalesh (the cook) kept cooking it every week:( Thereby, constantly kept our weight on check!! That's why...I hated this dish for a long time. Since, most of my past bitter experiences are all better now (only in food context)...thought of experimenting this one too!! Rather not a bad idea at all! Yes, it turned out to be "The Best Dal Makhani" I ever tasted:) I am going to pat myself and indulge in little bit of more...does anyone care to join me?

Ingredients:

Whole Black lentils / karuppu muzhu ulundhu 2 tablespoon (I used split lentils, today)
Chana dal 1 table spoon
Red beans/ rajma 1 fistful
Green chilies 3 chopped
Ginger-garlic paste
Onion 1 large finely chopped
Tomato puree 1 cup
Fresh cream 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder (fresh) 1 spoon
Cumin seeds powder (fresh) 1 spoon
Garam masala powder 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Butter few spoons.

Method:

Soak all the three lentils together overnight. Then, throw away the water and wash the lentils several times. Now, pressure cook them till tender.

Mash the lentils coarsely using the back of the spatula.

In a wide wok, heat oil. Add cumin seeds and asafoetida. Wait till it sizzles. Then add chilies, ginger-garlic and fry real good, followed by onions. Fry till reddish brown.

Further add tomato puree, salt, turmeric and chili powders. Cover and cook briefly until oil separates. Now...stir-in cooked and mashed lentils to it. Cover and cook until oil separates.

Add garam maala powder, coriander and cumin seeds powder. Top with fresh cream and cilantro leaves.

Mix well, before serving. Serve warm to go with your rotis, chappathis, pulkahs.

21.4.11

Karamani Sundal - Pre or Post Workout Snack!




Black Eye Beans Sundal:

I have been up to all healthy ways for whatever reason that I needed. Most of the days, people stay active and choose only healthy food from Monday through Friday, as soon as they see the calender hit Friday...many want to break the rules for some take-away meals! Other than that, often dream about lazying on the couch! In fact, being idle makes the muscles ache more than by mere work-out. So, the agenda here today is protein-packed black eye beans sundal. This is best suited for weightlifting workouts. The idea of chronicling every simple recipe is for some motivation! The best part about this kind of snack is that they only take approximately 20 minutes to prepare. Moreover, cooking for evening munch shouldn't be a chore...it is a perfect opportunity to relax, re-fuel, ponder and awaken your senses.

Ingredients:

Black eye beans 1 cup - soaked overnight
Salt
Turmeric 1 pinch
Green chilies 6 chopped
Ginger 2" chopped
Coconut chopped few teaspoons
Curry leaves few
Cilantro leaves few
Asafoetida 1/4 spoon
Peppercorns 4-6
Cumin seeds 1/2 spoon
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Soak the legumes overnight in water. Boil the same in a pressure cooker...maybe add salt at this point.

Now, in a wide wok, heat oil. Add the tempering spices, followed cooked legumes along with its water. Cook over high heat...until dry without much moisture.

Serve warm as an evening snack.

10.4.11

Kala Chana Khichdi / Kondaikalai Saadham - Comfort Yourself With Food:)



Garbanzos Curried Rice:

Ingredients: (Serves Four)

Rice 1 cup
Brown Garbanzos /Kala Chana / Kondaikadalai 1 cup
Green chilies 2 sliced
Garlic 4 cloves
Onions 1-2 sliced
Cumin seeds 1-2 spoon
Cinnamon 1 stick
Cloves 3-5
Salt
Chili powder 1/2 spoon (optional)
Garam masala powder 1 pinch
Oil few spoons.

Method:

Soak the garbanzos ahead, overnight should be good. Pressure cook briefly...done but not tender.

Heat oil in a heavy bottomed vessel. Add the whole spices followed by chilies, garlic, onions. Then stir-in rice, cooked garbanzos and powdered spices as well. Add enough water. Cover and cook over low-medium heat, until fluffy and tender.

Serve steaming hot as a main course.

8.3.11

Kadala Curry / Radish-Brown Garbanzos Curry - South Indian Style



Chinna Brown Mookadalai-Mullangi Masala Kuzhambu:

Other Names: Mookadalai Kuzhambu. Garbanzos Curry. Kadala Curry. Chana Masala - South Indian Style.

Ingredients:

Brown,small Garbanzos/ Kala Chana / Mookadalai 1 cup
Red radish sliced 1 cup
Onion 1 large grated
Ginger-garlic paste 1-2 spoons
Tomatoes 2 crushed
Tamarind paste 1/2 spoon
Cinnamon 1 stick
Cloves 3
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coconut wet-ground 1 cup
Oil few spoons
Cilantro leaves to garnish.

Method:

Soak the legumes overnight and pressure cook the same, next day...set aside.

In a wide vessel, heat oil. Add the whole spices, followed by ginger-garlic paste and onions. Fry real good, until the raw odor is gone.

Followed by crushed tomatoes, tamarind, salt, turmeric and chili powders. Further add radish and cooked legumes. Cover and cook.

Once the gravy thickens, add coconut paste and continue boiling over high heat, briefly.

Serve warm to go with plain steamed rice.

3.3.11

Kathirikai-Mochai Kottai Kara Kuzhambu - Mom's Inspiration!





Brinjal-Val Beans Kuzhambu

Other Names:Eggplants-Val Beans in Tamarind Based Curry. Vengaya Pulusu. Kathirikai-Mochai Payaru Puli Kuzhambu.

Ingredients:

Brinjal/Eggplants 4-6 sliced
Val Beans - Seeds 1 cup(soaked overnight)
Pearl Onions chopped 1 cup
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Salt
Turmeric
Chili powder
Jaggery/brown sugar 1 spoon
Sesame oil 1 table spoon
Thalippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.

Method:

Pressure cook val-beans, and set aside. Do not discard the water.

In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili and jaggery. Followed by vegetables...stir-fry briefly. Add val beans along with its water. Continue cooking over low to medium heat with lid. Once the curry thickens, its done.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and splutter...now run the same over the curry prepared. Yum, right.

Serve warm with plain steamed rice, yep...enjoy:)

1.3.11

Kollu Dosai / Horse Gram n Brown Rice Dosa





Kollu Dosai:

Kollu Adai. Horse Gram Dosa. Uluva Dosa.

Ingredients:

Brown rice 2 cups
Horse gram 1 cup
Fenugreek seeds 1 spoon
Salt
Baking soda 1 pinch
Oil few spoons.

Method:

Soak the horse gram, fenugreek seeds and brown rice overnight.

Wet-grind the same, add salt, soda and few spoons of oil. Allow this to ferment on its own.

Then, heat up the griddle, make thin or thick crepes, as you wish.

Serve warm along with chutney and sambhar.

3.2.11

Kala Chana Sundal / Mookadalai Sundal - Make Healthy Eating a Priority!





Brown Mookadalai Sundal:

Spicy Garbanzos Snack. Mookadalai Masala Sundal.

Ingredients:

Brown/black Garbanzos - 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Green chilies 6 chopped
Ginger 2" chopped
Coconut chopped 1/2 cup
Curry leaves few
Cilantro leaves few
Asafoetida 1/4 spoon
Peppercorns 4-6
Cumin seeds 1/2 spoon
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Soak the legumes overnight in water. Boil the same in a pressure cooker...maybe add salt at this point.

Now, in a wide wok, heat oil. Add the tempering spices, followed by all the other ingredients plus cooked chana along with its water. Cook over high heat...until all the moisture is gone.

Serve warm as an evening tiffin.

30.1.11

Kathirikai - Karamani Kara Kuzhambu / Brinjal n Fresh Kidney Beans Pulusu / Egg Plants - Yard Beans in Tamarind Based Curry




Kathirikai-Karamani Puli Kuzhambu:

Ingredients:

Brinjal/Eggplants 4-6 sliced
Fresh Yard Beans - Seeds 1 cup
Pearl Onions chopped 1 cup
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Salt
Turmeric
Chili powder
Jaggery/brown sugar 1 spoon
Sesame oil 1 table spoon
Thalippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.

Method:

In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili and jaggery. Followed by vegetables...stir-fry briefly. Add about a cup of water. Continue cooking over low to medium heat with lid. Once the curry thickens, its done.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and splutter...now run the same over the curry prepared. Yum, right.

Serve warm with plain steamed rice, yep...enjoy:)

18.3.10

16 Bean Soup - Curried Legumes Soup







Legume Soup:

What is the advantage of being an omnivore? We can survive at any drastic conditions...if one type of food is depleted, we quickly change our menu plan, strive and flourish. Gathering or cultivating its a matter of life and death in pre-historic period. I believe that our ancestors kept a track of what kind of food is more nourishing and which produced toxins/allergies. So, if something created allergies or diseases, it was forbidden in the culture (taboo food). This is a true omnivore instinct, to repel against anything bitter/toxic/narcotic. Why do you think its so hard to poison the rats, they always just nibble the new food and wait for considerable time watching their reactions (yes, they never empty their dish at one go). One more advantage in human omnivore is, we can communicate. Not only better selection but by avoiding certain foods through basic instincts(which is getting weak these days), skepticism for new food, taboo food, morality keeps our species as one of the successful one, on the face of the earth.

If my Dad prescribes something is better, I assume its good. If my Dad denies, certain food as unwanted junk, then it absolutely has a wrong notion in my mind! Although now after living in different places...many taboo foods in a culture seems meaningless, what is so unacceptable in certain culture, looks like perfectly safe to others! All I need to say to myself is, its just food...so eat it:)

Ingredients:

16 types of beans/legumes - soaked
Parboiled rice 1/2 cup
Ginger 2" grated
Garlic 2 minced
Green chili 3 chopped
Onion sliced
Tomatoes 2 chopped
Peppercorns 4
Cumin seeds 1/2 spoon
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Cilantro leaves 1/2 bunch
Oil few spoons.

Method:

Heat oil, in a wide, deep wok. Throw-in the spices, fry them real good. Maybe till the raw odor leaves the pan.

Add rice and legumes, salt it. Cover and slow cook over medium heat for about 1 and half hours.

When the legumes, rice are done and becomes like a porridge, remove from heat.

Serve warm.

13.1.09

Kodi Kai Kuzhambu



Pongal Special Kodi Kai Kuzhambu:

Pongal Festival Special Legumes Curry. Pongal side dish Kuzhambu. Kadhamba Kuzhambu. Kadamba Kuzhambu. Ven Pongal Side Dish. Milagu Pongal Side Dish. Kadalai Curry. Kadalai Kuzhambu.

My parents used to make this curry to go with Pongal(rice dish)recipe only on Pongal day(A festival that falls on Jan 14th). Its a harvest festival. I guess almost all countries have their own harvest festival! Its like giving thanks to natural forces, water, sun, fire...etc which helped them to succeed in their produce.

So the food prepared on this day will be all from fresh produce! Pongal dish(main course, rice dish)calls for raw rice, freshly husked/hand pounded...something city dwellers can't find!:( So we substitute with 'plain store bought new raw rice bag'! This dish calls for all legumes and all vegetables(produced during the season), sounds very interesting to me! Absolutely no use of powdered spices/ready made sambar sachets or anything is allowed!:( Again whole cooking episode here takes place under the sun/in a mutram(central open space, in a country house). They use only fire woods and specially build stone stoves for the day...all signifies thanking & living with natural forces! Anyways...Happy Pongal to Everyone!!!

Much like Thiruvathirai Kootu/Ezhu Kari kuzhambu(7 vegetable curry)...but here they use still lot more vegetables + Legumes.

Use 1 or 2 pieces of each vegetables(like potatoes, carrots...)Use just 1 small slice of few vegetables(Yam, pumpkin...). Use 1 fistful of legumes...soak them ahead of preparing, usually overnight!

Ingredients:

Vegetables:

White Pumpkin
Red pumpkin
Carrots
Plantain
Yam
Collacasia
Potato
Turnips
Beet Root
Radish
Broad Beans
Beans

Dry Legumes:

Mochai(Indian Lima Beans)
Karamani- both large and small variety/white & brown variety(Black Eye Beans/Kidney Beans)
Pattani- both Yellow & Green(Peas)
Kondaikadalai- both Brown & White(Garbanzos)
Verkadalai(Peanuts/Groundnuts)
Pachai Payiru(Green Gram)
Thuvarai(Red gram)

Spices for Curry:

No Onion
No Garlic
Chilies yes 3-6 slitted
No Tomatoes
Tamarind fresh pods 6-8 shelled & soaked in warm water then de seed, puree
Salt
Turmeric 1/2 spoon
Chili powder 2-4 spoons
Peanut Oil/Sesame oil - freshly cold pressed.

Tempering Spices:

Mustard seeds 1 spoons
Cumin seeds 2 spoons
Fenugreek seeds 1/2 spoon
Peppercorns 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Sesame oil few spoons.

Method:

In a wide + deep, heavy bottomed vessel, heat oil. Add chilies and wait till it splutters.

Then add all the vegetables + soaked legumes. Saute for few minutes. Then add salt, turmeric and chili powder.

Add tamarind puree to it. Cover and cook till they are done.

In a separate pan, heat oil. Add tempering spices and run this over the curry prepared.

Serve to go with your Ven Pongal or Milagu Pongal.

6.10.08

Nethili Karuvadu - Mochai Kuzhambu




Nethili Mochai Kuzhambu:(Country Style)

Nethili Karuvadu Kuzhambu. Karuvattu Kuzhambu. Dry Fish Curry totally Country Style. Sukka Machili Curry. Dry Anchovies in Tamarind Curry.

There are several varieties of dry fish! I know just few of them Valai, Vanjiram and Nethili. You could use any dry fish for this curry.

Ingredients:

Dry Fish(Anchovies)1 cup
Dry Snow Peas/Mochai Kottai 1 fistful
Peanuts 1 fistful
Eggplants 2 sliced
Raddish 1 sliced
Plantain 1 chunks
Garlic 1 whole head peeled and crushed
Onion 1 chopped
Tomatoes 2 chopped
Tamarind puree 1 cup
Salt
Turmeric 1/2 spoon
Chili powder 1 spoon
Mustard 1/4 spoon
Cumin 1/4 spoon
Asafoetida 1/4 spoon
Peppercorns 1/4 spoon
Fenugreek 1/4 spoon
Curry leaves few
Thalippu Vadagam 1-2 spoons(optional)
Sesame oil 1/4 cup.

Method:

Soak dry snow peas and peanuts a day early in water.

Pressure cook them using the same water. Maybe add little salt.

In a wok, heat little oil. Add garlic and onion. Fry real good till they get little brown.

Add toamtoes and fryt ill they wilt.

Add salt, turmeric and chili powder. Further add all the veggies and cooked nuts to it.

Cover and cook for a while. Then add tamarind water....bring this to boil.

Now add washed and cleaned dry fish to this curry. Let them slow cook for a while. When oil shows up on sides, remove from heat.

In a seperate pan, heat oil. Add all the seasonning item, when they pop up...run this to the above curry.

Serve warm to go with your plain rice.

9.9.08



Kodi-Kai Kuzhambu:

Pongal Special Kuzhambu. Creeper's & Vine's Veggies curry. Legume seeds and pods Gravy.

This curry is made only on Pongal day. Yeah....it harvest festival. The fresh harvested raw rice is made into 'pongal'. The side dish is made out of all the fresh legumes that have been harvested.

Ingredients:

All legume seeds 1 fistful
All creeper's & Vine vegetables (1 of each)
Roots, tubers, rhizome (1 of each)
Green chilies 3 slitted
Onion 2 sliced
Tomatoes 2 chopped
Tamarind pulp 2 heavy spoons
Salt
Turmeric 1/4 spoon
Chili powder 1-2 spoons
Oil few spoons.

For Tempering:

Vadagam 2 spoons
Mustard seeds 1/2 spoon
Cumin 1/4 spoon
Fenugreek seeds 1/4 spoon
Peppercorns 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few

Method:

Soak this legume nuts a day earlier. Overnight soaking will do. Always soak them in the fridge! Never over the kitchen counter....it may get fermented.

The next day....pressure cook these nuts along with little salt in it. Set aside.

In a wide and deep vessel, heat oil. Add tempering items and fry for a while.

Add chilies, onion and toamtoes. Stir-fry for 5-7 minutes.

Then add veggies and pressure cooked nuts in it. Add salt, turmeric and chili powders as well.

When the veggies are half the way done, add tamarind water too. Cook over high heat without lid. Maybe till the gravy thickens.

Enjoy this with pongal!

16.10.06

Pavakkai- Mochai Kottai-Vellam Poriyal / Bitter Gourd - Val Beans Poriyal




Bitter Gourd Fry:(Country Style)

Paavakkai-Mochai kottai Poriyal. Kakkarkkai Koora. Karela Sabzi.

This is an one unique dish, prepared in villages...using country bitter gourds(unlike store bought-hybrid ones)...these bitter gourds are small and called as 'Merry Pavakai/Neri Pavakkai' in Tamil. The dish has a right blend of 'bitter-sour-sweet-hot' all the four tastes in it. Here the gourd is actually cooked along with val beans, and jaggery.

Ingredients:

Bitter gourd 4 -6 small thinly sliced(in round shape)with skin and seeds.
Mochai kottai/Dry val beans -1 cup- soaked overnight in water
Onion 1 large finely chopped
Tomato 1 large finely chopped
Garlic 1 whole peeled and crushed
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Coriander seeds powder 1 spoon
Tamarind paste 1-2 spoons
Jaggerry small lump
Sesame oil 1 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoons
Fenugreek seeds 1/4 spoon
Curry leaves few crisply fried for garnishing.

Method:

First pressure cook dry val beans. Maybe adding little salt to it. Then set it aside. Do not discard its water.

Heat oil inn a wok. Add mustard, cumin, fenugreek and asafoetida to this. Let it splutter.

Now add garlic and fry them till fragrant, followed by onions. Fry till they turn to golden color. And followed by tomatoes....fry them till it looses its water content.

Add chopped bitter gourd now and cover and cook. Maybe add the beans cooked water.

Once the gourd is 3/4 done. Add salt, turmeric powder, chili and coriander powder. Followed by tamarind paste and jaggery too. Stir in the cooked beans now. Cover and cook for few more minutes.....Until they blend together.

Then remove lid and cook over high heat....Fry really well, so that the gourd shows shiny oily coat with rich reddish brown color. A perfect blend of chili-salt and jaggery will give rich look to this 'poriyal'.

Serve hot as a side dish with meals. It tastes better with rasam rice, curd rice and chappathis.

12.4.06

Pattaani Biriyani.



Dry Peas Rice:


Pattani Biriyani (Vegetarian's Mutton Biriyani, he he). Pataani Masala Saadham. Kaintha Pattani Saadham. Peas Pulav. Yellow Peas Spicy Rice. Dry Peas Pulav.

Dry Peas is widely used in Non-Vegetarian's house on those strict 'fasting months'...where we really feel hard to pass the days without meat. So just to tickle our taste buds...my relatives used to prepare anything 'extra spicy' for us. One of my Small Grandma (yeah yeah, not my own gradma...but her sister, so this is how I could intro' her) is a genious in fixing such meal. When I happened to visit their home (during fasting month...probably Purataasi Maasam), she prepared a spicy korma for me, with dry yellow peas and all vegetables that are equivated to Mutton in it. I have to admit, it was awesome. The taste still lingers in my mind. Well...anyway thats the day, I found out...I can manage without meat, by respecting few vegetables and dry legumes. Later I applied this 'technology' widely during my rough hostel days (I lived most of life in the hostel, with the exception of self cooking, few years).

Ingredients:

Dry green/yellow peas 1 cup soaked overnight in water.
Raw rice 1 cup
Salt
Ghee 1 cup
Dry red chilies 6-8
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Garlic 3-5 cloves chopped
Onion 1 small chopped finely
Curry leaves crisply fried 1/2 cup.

Method:

In a pressure pan.....heat ghee/butter. Add mustard, cumin, asafoetida, red chilies, urad and chana dal. Let them pop and splutter well.

Now add garlic and onions and fry well. Then add peas and rice. Add enough salt and water. Pressure cook till 3 whistle sound.

Garnish with crisply fried curry leaves.

Serve hot with fried potatoes.

24.2.06

Val Beans Sundal / Val Beans Poriyal / Val Beans Subzi


Mochai Sundal:

Mochaikottai Sundal. Broad Beans Sundal.

Ingredients:

Dry Broad Beans (yellow/brown,small/large)
Salt
Ginger 2" grated
Garlic 6 beads with skin - semi crushed
Dry red chilies 6 tear and bruise them
Curry leaves few
Asafoetida 1/4 spoon
Mustard seeds 1/4 spoon
Sesame oil few spoons.

Method:

Soak overnight the seeds in a large pot. It gets imbibed and swells....so leave enough room for it.

Always soak them in the fridge, never ever on counter top! Yeah ....it leads to fermentation some times!

Now the other day, add salt to the smae water. Pressure cook till tender. It took me 15 whistles today!

In a small pan, add oil. Toss the seasonning items. Wait up to crackle, now add cooked beans and cook till moisture leaves the pan!

Serve warm as an evenning filler!