Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.
What is the Foodiemonday Theme?
My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.
Recipe for Flaxseed and Curry Leaves Powder:
1 Cup Flax seeds
1/2 Cup Chana Dal
3/4 Cup Urad Dal
15 Dry Red Chillies
1 Tbsp White Sesame
1/2 Tsp Methi dana / Fenugreek seeds
Salt to Taste
Tamrind (3/4th size of a lemon)
1 Cup washed and cleaned Curry leaves
1/2 Tsp Asafoetida / Hing
1 Tsp Oil
What is the procedure to make this Flaxseed and Curry leaves Powder?
Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
In the same pan gently roast all the other ingredients individually except the hing and salt.
Allow all the ingredients to completely cool down.
Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
Stays good for a month.
Use a dry spoon always.
Always keep it in a airtight container
You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
This week I am back with a simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes it is Moringa leaves subzi .Moringa leaves are known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves.
Moringa leaves are widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme was suggested by Vidya who is a wonderful blogger and blogs at https://masalachilli.com. Check out her blog for some healthy and delicious recipes. My contribution for 183rd #Foodiemonday #Bloghop theme #Indiansuperfood is this delicious and healthy Murungai keerai Poriyal aka Moringa leaves subzi.
Recipe for Murungai Keerai Poriyal:
2 Cups of Fresh Moringa Leaves without the stem roughly chopped
1/2 Cup Moong dal / Split Mung beans
3/4 Cup Karamani / Black eyed peas
1 Tsp Jeera
1/4 Cup Freshly grated Coconut
3 Red Dry Chillies
Salt to taste
Generous pinch of Hing
1/4 Tsp Mustard seeds
1 Tbsp Vangibath Masala
Few Curry Leaves
1/4 Tsp Haldi /Turmeric
1 Tbsp Ghee
1/4 Tsp Amchur Powder / Dry Mango powder
Soak moong dal and Black eyed peas in hot water for one hour.Pressure cook Moong dal and Black eyed peas in a pressure cooker upto 2 whistles.Dal should not be too watery.
Heat a wide bottom pan. Add ghee. Once the ghee melts and is hot add mustard seeds,haldi ,red chillies , jeera and hing. Once it splutters add the roughly chopped moringa leaves .Allow it to cook on medium flame for about 10 mins.Once the raw smell is gone add curry leaves,freshly grated coconut and the cooked dal and black eyed peas.Mix well. Allow it to cook on medium flame for about 5-6 mins. Add amchur powder, vangibath powder and salt to taste. Mix well and let it cook for another 7-8 mins.
Do not add water. It will be a semi dry subzi. Serve hot with Rotis or Rice and papad.
Enjoy this poriyal / Subzi at the comfort of your home.