TR4

BLACK EYED BEAN CURRY / ARACHUVITTA KARAMANI SAMBHAR

Hello!!

I am back with another exciting recipe with black eyed beans.It is a simple and delicious recipe that can be made with few available ingredients available in your kitchen.Any curry with fresh masala is always lip smacking and flavorful.It is a powerhouse of energy.

This week’s theme was suggested by my fellow blogger Seema who blogs at https://mildlyindian.com. Check out her blog for some amazing recipes.

My humble contribution for #164th #Foodiemonday #Bloghop theme #Beanpower is this black eyed bean curry / Arachuvitta Karamani sambhar.

Recipe for Black eyed bean curry / Arachuvitta Karamani sambhar:

Ingredients :

1 Cup Black eyed bean

3/4th Cup Toor dal

Salt to taste

1/2 Tsp Mustard / Rai

1 Sprig Curry leaves

1 Tsp Ghee

Pulp of Tamrind (1/2 lemon size)

5-7 Mor molaga / Dry curd chillies

For Masala:

2 Tsp Channa dal

1 Tsp Moon dal (Split)

1/2 Tsp Black pepper corns

8 Dry Red Chillies

1.5 Tsp Dhania

1/2 Cup Grated Coconut (you can fresh or desiccated)

1/2 Tsp Tamrind

Method:

Dry roast all the ingredients mentioned for the masala. Dry roast grated coconut for a few seconds only. All the ingredients to cool.Grind all the ingredients until powdered fine.Add /2 water and grind to make a fine paste.

Soak black eyed beans for one hour. Boil black eyed beans and toor dal upto 2 whistles in a pressure cooker. Allow it to cool.

Take a wide bottom pan.Add  ghee. Once the ghee melts roast the  dried curd  chillies untill they turn brown. Remove and place it on a paper towel. Now add the boiled beans and dal.Add tamrind pulp and masala paste and mix well. Add salt to taste. Mix well and allow it to boil for about 20-25 mins on low flame.Once done garnish with mustard tadka ,curry leaves and fried curd chillies.

Serve hot with rice or rotis!!

Enjoy!!!!!!!!!!!!!!!

 

 

 

TR4

PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!

Enjoy!!!

TR4

LEMON RASAM / NIMBEHANNU SAARU

 

Hello!!!

Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.

This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.

Recipe for Lemon Rasam / Nimbehannu Saaru:

Ingredients:

3/4 Cup Boiled and Mashed Toor dal

2 Medium Tomatoes

2 Green Chillies finely chopped

2″ Ginger grated

3 Cups of water

Salt to Taste

1/2 Cup finely Chopped Coriander

Few Sprigs of Curry leaves

1/2 Tsp Mustard / Rai

1/2 Tsp Jeera

2 Dry Red Chillies

1 Tbsp Ghee

Juice of one Big Lemon

Generous pinch of Asafoetida /Hing

Method:

Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.

Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.

For Tadka:

Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.

This is good for sore throat as well.

 

Enjoy!!!!!!!!!!

TR4

MAMIDIKAYA PAPPU / UNRIPE MANGO DAL

 

Hello!!!

Today’s post is about another clssic recipe from Andhra Pradesh. Mamidikaya Pappu or Raw Mango dal that goes well with steaming hot rice and a dollop of ghee or with roti. I enjoyed this simple and delicious lunch today. Simple food is always the best.When you cook with all your heart and soul the dish turns out to be delicious for sure.

Today’s theme  for 160th #Foodiemonday bloghop #DaalsofIndia was suggested by our blogger friend Priya Iyer who blogs at https://thephotowali.wordpress.com/.

Recipe for Mamidikaya Pappu /Unripe  Mango Dal:

3/4 Cup  Toor Dal Uncooked

1 Whole Unripe mango cut into cubes

3 Garlic Pods finely chopped

1 Medium Size Onion finely chopped

3/4 Tsp Jeera /Cumin Seeds

1/2  Tsp Mustard Seeds / Rai

1/4 Tsp Turmeric powder /Haldi

Salt to Taste

3 Dry red chillies torn into pieces

3 Green Chillies finely chopped

1 Sprig of Curry Leaves

1/4 Cup finely chopped Fresh coriander

Generous pinch of Asafoetida /Hing

Oil 2.5 Tsp

1 Tbsp  Ghee

Method:

Wash toor dal and pressure cook with enough water upto 2 whistles in a cooker.Once done keep it aside.

Heat a wide bottom pan.Add oil.Once the oil is hot add jeera and mustard (keep some jeera and mustard for final seasoning).Once the mustard splutters add the red chillies ,chopped garlic and green chillies(keep some aside for final seasoning). Saute for a few seconds and then add the chopped onion. Saute till the onions turn translucent. Add turmeric, curry leaves, and raw mango slices and mix well. Add 1/2 cup water so that the mangoes become tender. I had got a very tender mango with a small seed and it was used without any wastage.Once it is done add the boiled dal and mix well.Add 1 cup water and salt to taste.Let the dal boil for about 10 mins on low flame. Switch off the stove.

For Final Seasoning:

Heat ghee. Add remaining jeera and mustard seeds along with green chilli.Once the mustard splutters add asafoetida .Swtich off the stove. Garnish with this seasoning along with finely chopped coriander .

Serve hot with Rice or Roti.

Enjoy!!!!!!!!!!!!!!!

Notes:

1.Increase the use of chillies depending on the sourness of the unripe mango.

  1. You can also use ginger finely chopped.I have not used as i did not have stock.

TR4

AUTHENTIC RASAM POWDER

Hello !!

I am back with another authentic Rasam powder that i have learnt from my mom. Once of the best recipes i have learnt from her. It is so easy to make and store.Home made powders are always the best. This powder is an intergral part of any South Indian Kitchen. There are some variations in rasam powder depending on the states.

I was asked by many of my readers to share rasam powder recipe which i use in many dishes other than rasam.It enhances the taste of the curries when you pair it up with other masalas. It gives a whole new twist to the recipe.I am sure this recipe is a keeper.

Recipe for Rasam Powder:

250 Gms Dry Red Chilli (Byadgi variety)

50 Gms Dry red Chilli (Guntur Variety)

250 Gms Coriander seeds / Dhania

75 Gms   Fenugreek / Methi

50 Gms Mustard / Sarso

75 Gms Cumin / Jeera

75 Gms Black Pepper Corns / Gol Mirch

50 Gms Turmeric / Haldi

Handful of Karipatta /Curry Leaves

Method:

Dry Roast all the ingredients above individually on medium flame. Ensure it does not burn. Allow the  ingredients to cool. Grind them to get fine powder.

Mix in a dry bowl. Once cool store in an airtight container.Always use a dry spoon.

Enjoy!!!!!!!